Charateristics upon aging period of depanding on distillation method using Saccharomyces cerevisiae 88-4 isolated from traditional Nuruk
2018
Lee, D.H., Gyeonggi-do Agricultural Research and Extension Services, Hwaseong, Republic of Korea | Kang, H.Y., Gyeonggi-do Agricultural Research and Extension Services, Hwaseong, Republic of Korea | Seo, J.S., Gyeonggi-do Agricultural Research and Extension Services, Hwaseong, Republic of Korea | Won, S.Y., Gyeonggi-do Agricultural Research and Extension Services, Hwaseong, Republic of Korea | Kim, T.W., Korea Food Research Institute, Wanju, Republic of Korea | Kim, J.H., Korea Food Research Institute, Wanju, Republic of Korea
The current study reviews the manufacturing characteristics, upon aging, using different distillation methods with Saccharomyces cerevisiae 88-4 isolated from traditional Nuruk. The alcohol content slightly decreased at 180 days of aging period, under the conditions: −60 cmHg, distilling temperature 50 ℃, head cut 7%, and body cut 30%. The alcohol content decreased by 2.2% at: −50 cmHg, distilling temperature 60 ℃, head cut 7%, and body cut 30%. From 2thiobarbituric acid (TBA) analysis, the TBA values were not found to change significantly in most of the alcohols, but increased at conditions of: −60 cmHg, distilling temperature 60 ℃, head cut 7%, and body cut 50% and −50 cmHg, distilling temperature 50 ℃, head cut 7%, and body cut 50%, when initial alcohol levels were low. According to npropanol, iso-butanol, and isoamyl alcohol analysis, with increasing aging period, the n-propanol and isoamyl alcohol content did not change, although that of iso-butanol decreased. The flavor components showed different results based on the aging period. Results of sensory evaluation showed no significant difference based on aging. The sensory evaluation test was continued for 180 days at a condition of: −60 cmHg, distilling temperature 60 ℃, and body cut 50%, which had the best overall evaluation (5.8±0.9).
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Korea Agricultural Science Digital Library