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Changes in Physicochemical and Sensory Characteristics of Rice Wine, Yakju Prepared with Different Amount of Red Yeast Rice  

Jin, Tie-Yan (School of Biotechnology, Kangwon National University)
Kim, Eun-Soo (Doosan Corporation Research & Development Center)
Eun, Jong-Bang (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Wang, Seung-Jin (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Wang, Myeong-Hyeon (School of Biotechnology, Kangwon National University)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.3, 2007 , pp. 309-314 More about this Journal
Abstract
The physicochemical and sensory characteristics of rice wine, Yakju, made with different additions of red yeast rice (0, 10, 20, 30, and 40%) were investigated. The pH of the rice wine decreased and the total acidity increased with greater additions of red yeast rice. Furthermore, the total sugar content increased and the alcohol content decreased with increasing amounts of red yeast rice. The color L-value diminished and the color a- and b-values increased with increasing amounts of red yeast rice. Among the volatile flavor compounds, esters, aldehydes, alcohols, and acids were the most important aroma-active compounds identified in the rice wine. The sample with the 10% red yeast rice addition had the highest ester content, which is a primary component in fruit fragrance. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 5.10, 5.75, 5.15, 4.65, and 4.50, respectively, with the addition of 10% red yeast rice.
Keywords
rice wine; red yeast rice; physicochemical characteristic; sensory characteristic;
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Times Cited By KSCI : 16  (Citation Analysis)
Times Cited By SCOPUS : 4
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