Browse > Article
http://dx.doi.org/10.9721/KJFST.2014.46.6.702

Changes in Physiochemical Properties of Yakju Prepared by Accelerated Aging without Protease  

Noh, Jong-Min (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration)
Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration)
Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration)
Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration)
Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.6, 2014 , pp. 702-709 More about this Journal
Abstract
Normal alcoholic fermentation took place at $20-25^{\circ}C$ in yakju (traditional Korean rice wine) prepared without the addition of protease (non-addition group). The total concentration of organic acids increased by 1.0-2.7 fold in the non-addition group. While the concentration of lactic acid and acetic acid increased, the pyroglutamic acid concentration decreased by 51.1 fold. Consequently, the total acidity and volatile acid concentration increased, and the overall pH decreased. Compared to the addition group, the non-addition group showed a 3.0-5.2 fold increase in the amount of amino acids; however, the total estimated concentrations of free-form amino acids were 5.2-11.9 times lower than those in the latter group. The major amino acids found in the non-addition group were alanine, arginine, leucine, and phenylalanine. The yakju preparation from the non-addition group showed a 1.2-3.0 fold decrease in the final color intensity as compared to that from the addition group.
Keywords
yakju; aging; protease; free amino acid; Korean rice wine;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Lee SJ. Study of fermentation characteristics and quality change by aging period in yakju. MS thesis, Seoul Venture University, Seoul, Korea (2013)
2 Shen F, Ying Y ,Li B, Zheng Y, Zhuge Q. Multivariate classification of rice wines according to ageing time and brand based on amino acid profiles. Food Chem. 129: 565-569 (2011)   DOI   ScienceOn
3 National Research Institute of Brewing. About a hundred years sake storage project. Available from: http://www.nrib.go.jp/annai/sake100Y.htm. Accessed Aug. 2, 2014.
4 Isogai A. Aged flavor of sake and its precursor. Available from: http://www.kitasangyo.com/e-Academy/b_tips/back_number/BFD_28.pdf. Accessed Aug. 2, 2014.
5 National Tax Service Liquors Licence Aid. Analysis provisions of alcoholic beverages. Available from: http://i.nts.go.kr/menu/data_board/data_view.asp?tax_code=700&board_seq=2. Accessed Aug. 2, 2014.
6 Hitachi High-Technologies Corporation. L-8900 Amino Acid Analyzer. Available from: http://www.hitachi-hitec.com/global/science/lc/l8900.html#jump2. Accessed Aug. 2, 2014.
7 NAAS. Standard Food Composition Table. 8th ed. Available from: http://koreanfood.rda.go.kr/fct/NewFctFoodSrch_Detail.aspx ?idx=14&compIdxList. Accessed Aug. 2, 2014.
8 Ogawa Y. Characters of the ethanol-tolerant mutant of sake yeast. J. Brew. Soc. Japan 96: 730-735 (2011)
9 Bae SM (eds.). Cheong-ju jejo gisul. Sake manufacturing technology. Woogok Publisher, Seoul, Korea. pp. 166-217 (2008)
10 Watanabe D. Genetic study of high fermentation ability of sake yeast. Japanese Soc. Biotechnol. Japan. 91: 2-9 (2013)
11 Erasmus DJ. Production of acetic acid by Saccharomyces cerevisiae during icewine fermentations. PhD thesis, University of British Columbia, Vancouver, Canada (2005)
12 Kato H, Rhue MR, Nishimura T. Role of free amino acids and peptides in food tasted. American Chemical Society, Washington, DC. USA. pp. 158-174 (1989)
13 Yoshizawa Y, Ishikawa TA, Tadenuma M, Nagasawa M, Nagami K. Encyclopedia of brewing and fermentation food. Asakura Publishing Co. Ltd., Tokyo, Japan. pp. 410-417 (2004)
14 Park CW, Jang SY, Park EJ, Yeo SH, Jeong YJ. Quality characteristics of rice makgeolli prepared by mashing types. Korean J. Food Sci. Technol. 44: 207-215 (2012)   과학기술학회마을   DOI   ScienceOn
15 Choi GI, Kim HJ, Kim HJ, Kim HR, Kim DH. Changes of organic acids in takju during storage conditions. J. Food Hyg. Safety 27: 127-132 (2012)   과학기술학회마을   DOI   ScienceOn
16 Seo MY, Lee JK, Ahn BH, Cha SK. The Changes of microflora during the fermentation of takju and yakju. Korean J. Food Sci. Technol. 37: 61-66 (2005)   과학기술학회마을
17 Kim TJ. Korea liquor industry: trends, issue and implication. pp. 12-27. In: KIS Credit Monitor. Korea Investor Service, Seoul, Korea (2010)
18 Shin JH, Choi DJ, Sung NJ. Nutritional properties of yakju brewed with natural plants. Korean J. Food Nutr. 17: 18-24 (2004)   과학기술학회마을
19 Jeong YS. Alcoholic beverage market trends in China - Huangjiu, Baijiu, Chinese health wine and grape wine. Alcoholic Beverage Industry. 28: 60-69 (2008)
20 Kim YT, Kim JH, Yeo SH, Lee DH, Im JU, Jeong ST, Choi JH, Choi HS, Hwang HJ. Uri Sul Bomulchang-go. The treasure houses of Korean liquer. The Foundation of Agri. Tech. Commercialization and Transfer, Suwon, Korea. pp. 146-181 (2011)
21 Brewing Society of Japan. Component of the alcoholic beverages. Shin Nippon Printing Co. Ltd., Tokyo, Japan. pp. 50-62 (1999)