• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.12
• /
• pp.2012-2018
• /
• 2013

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.

• Microbiology and Biotechnology Letters
• /
• v.3 no.1
• /
• pp.41-48
• /
• 1975

The chemical components and quality of Takjoo mash were examined on the product brewed by the case of commercial amylase, Lactobacillus bulgaricus and the yeast. 1. Lactic acid was produced at the range of 917~1,350 mg per 100 ml of the mash brewed using wheat flour, corn flour, rice and pressed barley, while succinic acid was formed at the range of 6~32 mg per 100m1 of the mash. 2. Citric acid was formed at the concentration of 6.5mg per 100m1 of the mash on the use of pressed barley, and malic acid formed at the concentration of 1.7 mg and 1.4 mg per 100m1 of the mash respectively, on the use of wheat flour and corn flour. 3. No remarkable differences between the kind of raw materials and commercial amylases and compared with the mash brewed with Nurook were observed in the components of fusel oil formed in the mash. 4. Seventeen kinds of the amino acids of the mash brewed with commercial amylase, Lactobacillus and the yeast were detected and its content was 31mg per 100ml, which is less than that of the conventional takjoo, but the contents of glycine and alanine which pray as the component of seasoning in takjoo were sufficient.

• Applied Biological Chemistry
• /
• v.37 no.1
• /
• pp.9-13
• /
• 1994

Baikhaju, the traditional Korean rice wine was brewed and distilled at various conditions-at different pressure (760, 460, 260 mmHg), different reflux ratio (3.1 : 1, 1 : 1) and different column conditions (packed and unpacked), and distillation operation was investigated. The sample wine, Baikhaju showed alcohol content of 14.2%, acidity 8.3 (g/100 ml), ethyl acetate 49 ppm, fusel oil 657 ppm. As the distillation was proceeded, alcohol concentration of distillate was decreased and that was higher in atmospheric pressure rather than reduced pressure. When the pressure was increased, the slope showed the relation of alcohol concentration between still liquid and vapour was increased, and also as the reflux ratio was increased, alcohol concentration of distillate was increased, and that was 0.56 mole at the reflux ratio 3.1 : 1 at atmospheric pressure, where 0.54 mole at 1 : 1 reflux ratio. As the distillation was proceeded, the rate of distillation was decreased, and that was higher values in the reduced pressure than atmospheric pressure. The maximum value (0.14 ml/s) of rate of distillation was observed in the packed column at 260 mmHg. As the reflux ratio was increased, the rate of distillation was decreased, and that was 0.05 ml/sec at reflux ratio 3.1 : 1 at atmospheric pressure, where 0.06 ml/sec at 1 : 1 reflux ratio.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.847-854
• /
• 2003

In general cooked rice would be used as a major raw material for making Takju. In this case quality, taste and storage time of Takju were not fully satisfied. Fermentation conditions for Takiu mash were examined by using the germed brown rice in this study. In case of the germed brown rice on 2nd stage mash, alcohol was slowly generated in comparison with the cooked rice. Reducing sugar was slowly produced and the amount of reducing sugar was low. The sugar content was created at a uniform rate. The pH was shown to be higher in mash of the germed brown rice than that of the cooked rice. Acidity change showed a similar inclination to pH change. The degree of yeast growth on the mash of the germed brown rice was revealed to be slightly lower than that of the cooked rice. Temperature of mash was kept to be constant after 3 days from fermentation. Fusel oil produced from the mash of the germed brown rice was less gernerated in comparison with the cooked rice. Amount of amino acid in case of the germed brown rice was indicated to be higher. Takju made with the germed brown rice was shown to be 1.3 times in overall taste, 1.5 times in refreshing as compared with Takju made with the cooked rice. However there are no differences between them in flavor and color of Takju. In overall acceptance Takju made with the germed brown rice was shown to be 1.3 times as compared with Takju made with the cooked rice. In conclusion the germed brown rice was expected to be able to be better in Takju quality.

• Culinary science and hospitality research
• /
• v.21 no.1
• /
• pp.267-280
• /
• 2015

This study was carried out to evaluate the quality characteristics of Takju, Yakju, Spirit made by various cereal Nuruks which were made by Jokuk(whole wheat), Bunkuk(wheat flour), Maekkuk(whole barley). pH, Brix, cell number of yeast, alcohol content, flavors, organic acid, and sensory evaluation of brews were employed to analyze current study. Results showed that pH value of brews during fermentation decreased, while Brix value increased. In addition, alcohol contents increased up to 11 day's fermentation, but there were no significant differences among Jokuk, Bunkuk and Maekkuk(p<0.05). Cell numbers of yeast dramatically increased up to 5 day's fermentation, and then decreased. After 13 day's fermentation cell numbers of yeast were similar among Jokuk, Bunkuk and Maekkuk. In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in all brews, however fusel oil level was 494.65 mg/L in Maekkuk, and 525.4 mg/L in Bunkuk. Lactic acid showed the highest level in organic acid analysis. Furthermore, Jokuk and Maekkuk showed highest score in Takju, Maekkuk showed highest score in Yakju in sensory evaluation, although Jokuk, Bunkuk, and Maekkuk revealed similar score in spirit.

• Applied Biological Chemistry
• /
• v.39 no.5
• /
• pp.338-342
• /
• 1996

Fruit of Lycium chinense Miller was known to Korean as traditional medicine that has effective components for strengtherning function of human body, especially liver. To study characteristics of the wine and Yakju made by fruit Lycium chinense Miller, general components such as organic acid, methanol, ester, fusel oil and $SO_2$ were analyzed after storing them for 10 and 20 days at $20^{\circ}C\;and\;30^{\circ}C$, respectively. Organic acid contents of the wine were mainly lactic, malic, tartaric and acetic acid. Ester and fusel oil contents of the wine were $4.0{\sim}5.0\;mg%$ and $12{\sim}30\;mg%$, respectively, and the values were smaller than those of the Yakju. Methanol content of the wine was $25{\sim}27\;mg%$. Storage temperature in terms of the quality of the wine and Yakju was better in $20^{\circ}C\;than\;30^{\circ}C$. Treatment of the wine and Yakju either by adding 100 ppm of $SO_2$ or heating at $60^{\circ}C$ for 30 min was better in quality than control for storage.

• Journal of the Korean Society of Food Culture
• /
• v.11 no.5
• /
• pp.711-719
• /
• 1996

Fermentation characteristics of kwahaju (a typical Korean traditional alcoholic beverage) base were investigated during fermentation with different contents of nuruk (Korean-style bran koji) extract. The nuruk extract which was prepared by incubating the mixture of nuruk powder and water at $25^{\circ}C$ overnight and by filtering it was used to be 0.6%, 2.7%, 5% and 10% (v/v). Total and reducing sugar contents as well as acidity of the kwahaju base with 0.6% nuruk extract were higher than those with 2.7%, 5% and 10% at the fermentation end. Final pH values of all the base samples were ranged from 3.3 to 4.1. Alcohol concentrations of the base samples with 2.7%, 5% and 10% nuruk extract were higher than those with 0.6%. Microbial growth rate was great and inner temperature was high in the sample with high content of nuruk extract, but fermentation period was short. Total sugar consumption and alcohol production increased as the content of nuruk extract increased, but total acid production decreased. The base sample with 10% nuruk extract showed the most excellent fermentation efficiency. Fusel oil content of the base sample with 2.7% nuruk extract was the highest (457.3 ppm), and those wity 5% and 10% nuruk extract were 438.9 ppm and 442.6 ppm, respectively. The sample with 0.6% nuruk extract had the lowest content (409.5 ppm). Sensory evaluation of both the kwahaju base and kwahaju mix with 25% and 40% alcohol by adding soju (Korean distilled liquor) showed that the base with 2.7% nuruk extract had the highest score, and that the kwahaju mix with 25% alcohol had higher score than that with 40%. The sensory results on overall desirability were consistent to those on color and alcohol concentration, and it turned out that the two factors were important to make kwahaju.

• Asian-Australasian Journal of Animal Sciences
• /
• v.15 no.4
• /
• pp.602-609
• /
• 2002

Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize commercial production of lao-chao, Rhizopus javanicus and Saccharomyces cerevisiae were selected as the mold and yeast starter, respectively. A commercial mixed starter (chiu-yao) was used as control. Fermentation of the experimental combination revealed a sharp drop in pH (to 4.5) on the fourth day, remaining constant thereafter. Content of reducing sugars gradually decreased throughout the entire fermentation period. Of the free amino acids, higher quantities of alanine, leucine, proline, glutamic acid, glutamine and $NH_3$ were noted. For sugars, glucose revealed the highest concentration, while organic acid levels, including those for oxalic, lactic, citric and pyroglutamic acid, increased throughout the fermentation period. Twenty-one compounds were identified by gas chromatography from aroma concentrates of the lao-chao culture filtrate, prepared using the headspace method. For the flavor components, higher quantities of ethanol, fusel oil and ester were determined in both culture filtrates. In regard to the evaluation of yogurt-like product, there were significant differences in alcoholic smell, texture and curd firmness.

• Food Science and Preservation
• /
• v.21 no.6
• /
• pp.851-858
• /
• 2014

Muscat Bailey A (MBA) wine was fermented using the indigenous Korean Saccahromyces cerevisiae strains S13 and D8, and the fermentation characteristics were compared with those of S. cerevisiae W-3, an industrial wine yeast. The strains S13 and D8 showed delayed alcohol fermentation compared with the W-3 strain, but the final alcohol contents of the S13 and D8 wines after fermentation were similar to those of the W-3 wine. The S13 wine showed significantly lower malic-acid content than the W-3 wine, but the D8 wine showed a similar level. Both the wines fermented using the S13 and D8 strains showed significantly lower acetaldehyde, methanol, and fusel oil contents, including n-propanol, iso-butyl alcohol, and iso-amyl alcohol, compared to the W-3 wine. Especially, the methanol content was 98.6 mg/L in the S13 wine and 112.0 mg/L in the D8 wine, which were much lower than 192.8 mg/L in the W-3 wine. The S13 wine obtained the highest score in terms of color among the three wines in the sensory evaluation, with lower Hunter's L, a, and b values compared to the W-3 wine.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.4
• /
• pp.521-527
• /
• 2008

Acanthopanacis cortex extracts added Yakju was manufactured and then fermentation and quality characteristics of Yakju were examined. Acanthopanacis cortex extracts added Yakju showed totally similar characteristics with the non-extract added Yakju of control groups. The pH showed almost no change to pH 4.0 after 6 days of fermentation and it was decreased only once in only fermentation time of 3 days. The acidity of Acanthopanacis cortex extracts added group showed no difference to the control group. The sugar obrix and reducing sugar content showed decrease in all two groups in the initial fermentation stage; however, it showed slow decrease as the late fermentation stage. The Acanthopanacis cortex extracts added Yakju showed less alcohol content than the control group in the initial fermentation stage. However, after 6 days of fermentation, the Acanthopanacis cortex extracts added Yakju showed more alcohol contents and constant increase till the final fermentation day. The pH, acidity, reducing sugar and alcohol content showed rapid changes between fermentation days 0 through 3. Therefore, it means that the Acanthopanacis cortex extracts added Yakju fermentation actively takes place between the days 0 through 3. Organic acids detected in Yakju were acetic, lactic, oxalic, malic and succinic acids. The acetic acid was the highest among the total acid contents. Eleutheroside E and chlorogenic acid, known as the effective components of Acanthopanacis cortex, showed stable status without changes in component content till stage two fermentation. The contents of eleutheroside E and chlorogenic acid were $7.61\pm0.39{\mu}g/mL$ and $3.63\pm0.18{\mu}g/mL$ on the final fermentation day, respectively. The fusel oil was slightly detected in both groups with values of $0.08\pm0.001{\sim}0.86\pm0.03mg%$ in n-propyl alcohol, isobutyl alcohol and isoamyl alcohol content. The Acanthopanacis cortex extracts added group was similar to the control group in the overall sensory test.