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http://dx.doi.org/10.9721/KJFST.2015.47.5.579

Effect of Organic Acids Addition to Fermentation on the Brewing Characteristics of Soju Distilled from Rice  

Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Kim, Eu-Gene (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Yeo, Soo-Hwan (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Kim, Chan-Woo (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.5, 2015 , pp. 579-585 More about this Journal
Abstract
Following supplementation with organic acids (acetic, citric, and lactic acids), the pH of the alcohol mash changed from 4.2 control to 3.73-3.97 supplemented, the acidity from 5.06 to 8.13-9.98, and the alcohol content from 17.8 to 17.0-17.8%. Protease activity decreased owing to the pH change, and the total nitrogen content decreased by 13.1-36.9% following organic acid supplementation. Organic acid supplementation did not affect the distillation efficiency; however, thiobarbituric acid values in the crude distillate (40%) decreased 2.2-3.6 fold following supplementation with citric acid and lactic acid. The total isobutanol (B), isoamyl alcohol (A), and 1-propanol (P) contents in each soju (25%) supplemented with organic acid were 1,041.47, 979.50, and 961.48 ppm, respectively, which were higher than those in the control soju (935.27 ppm). The A/P, A/B, and B/P ratios of soju were altered and the acetaldehyde content decreased following supplementation with the organic acid.
Keywords
soju; organic acid; nuruk; distilled liquor; brewing;
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Times Cited By KSCI : 1  (Citation Analysis)
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