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http://dx.doi.org/10.3746/jkfn.2013.42.12.2012

Quality Characteristics of Spirits by Different Distillation and Filtrations  

Lee, Younhee (Korea Brewing Institute)
Eom, Taekil (Dept. of Food Science and Nutrition, Dankook University)
Cheong, Chul (Dept. of Convergence Industry, Seoul Venture University)
Cho, Hocheol (Dept. of Convergence Industry, Seoul Venture University)
Kim, Inyong (Dept. of Food Science and Nutrition, Dankook University)
Lee, Youngseung (Dept. of Food Science and Nutrition, Dankook University)
Kim, Misook (Dept. of Food Science and Nutrition, Dankook University)
Yu, Sungryul (Dept. of Clinical Laboratory Science, Semyung University)
Jeong, Yoonhwa (Dept. of Food Science and Nutrition, Dankook University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.12, 2013 , pp. 2012-2018 More about this Journal
Abstract
The objective of this research was to investigate the quality characteristics of the spirits by different distillation and filtrations. The contents of alcohol, total acids, and amino acids in rice mash were 15%, 0.25 g/100 mL, and 0.15 g/100 mL, respectively. The soluble content was $10^{\circ}Brix$, and pH was 4.6 in the rice mash. Lactic acid was the most prominent organic acid found in rice mash. The rice spirit distilled by a multi stage distiller showed the highest amounts of aroma compounds, such as fusel oil and esters. However, the filtration did not affect the amounts of total aroma compounds. It is suggested that a multi stage distiller may influence taste and flavor positively by enhancing the aroma and removing the impurities in rice spirits.
Keywords
rice spirits; distillation; filtrations; fusel oil; ester;
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Times Cited By KSCI : 9  (Citation Analysis)
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