Dealcoholization of Korean traditional rice wine, takju, combining thermal, bentonite clarification or reverse osmosis treatment
Kim, I.D., Kyungpook National University, Daegu, Republic of Korea | Dhungana, S.K., Kyungpook National University, Daegu, Republic of Korea | Park, Y.S., Kyungpook National University, Daegu, Republic of Korea | Kim, J.H., Konkuk University, Chungju, Republic of Korea | Shin, D.H., Kyungpook National University, Daegu, Republic of Korea
The objective of this study was to prepare lowalcoholic takju. Low-alcohol (3.06%) and dealcoholized (0.04-0.28%) takju samples were prepared by adopting bentonite clarification, heat and reverse osmosis treatments. The dealcoholization of takju, in most cases, significantly (p less than 0.05) reduced the total mineral (from 505.80 to 258.61 mg/L), free amino acid (from 989.81 to 293.58 mg/mL), antioxidant potentials and total phenolic (from 345.30 to 156.30 lg GAE/mL) contents remained in the control to RO-3 (takju sample obtained from 3-time reverse osmosis and heat treatment). Similarly, the content of volatile compounds was also significantly (p less than 0.05) decreased with the dealcoholization treatments. The finding of this study clearly showed that dealcoholized takju could be prepared but at the expense of reduced nutritional and antioxidant potentials. This study could be an exemplary in promoting traditional beverages in different countries by producing low or alcohol-free drinks.
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