• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.14 no.8
• /
• pp.3887-3896
• /
• 2013

The aim of this study was to select yeast strain for quality optimization of distilled spirit which is prepared using rice. Five yeasts strains were compared for their brewing characteristics and showed normal fermentation pattern, but songcheon yeast(Y1) and distillery yeast(Y5) revealed higher fermentation ability than other samples tested. The analyzed results of fermented mashing showed that the distillery yeasts(Y4, Y5) had significantly much higher alcohol content, and songcheon yeast(Y1), distillery yeasts(Y4, Y5) had significantly higher ester content than other samples tested respectively, while the distillery yeasts(Y3, Y4, Y5) had significantly higher organic acid content than other samples tested. The analyzed results of distilled spirits which were distilled using copper distillery apparatus showed that the songcheon yeast(Y1) and distillery yeast(Y5) had a higher yield compared to other samples tested. In addition, the results of the aroma compounds such as ester and higher alcohol of distilled spirits among the five yeasts tested were similar to the analyzed results of fermented mashing. Siha aktivhefe 6 brennereihefe(Y5) indicated the highest overall preference including sensory evaluation and was selected as best yeast strain for quality optimization of distilled spirit which is prepared using rice.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.5
• /
• pp.743-752
• /
• 2013

The objective of this study was to investigate the quality characteristics of spirits derived from fruit using copper distillation equipment. First, optimal yeast strains were chosen through a fermentation test on raw materials (apples, mandarins and rowanberries). The normal fermentation condition for rowanberries observed at a rowanberry concentration of 8% during mashing included chaptalization with sugar to increase the alcohol content. During the mashing, fruits were fermented and distilled through one of three different types of distillation apparatuses (pot distiller, vacuum distiller, or multistage distiller made of copper). The results revealed that the type of apparatus used affects the content of alcohol and flavor components. The distilled spirits prepared through a copper multistage distiller had a much higher tendency to retain components of fruit aromas such as ethyl acetate and provided higher yields than spirits prepared with a pot distiller or vacuum distiller. Thus, the copper multistage distiller apparatus can be applied to positively influence the taste and flavor of fruit distilled spirits by enhancing fruit aromas, removing impurities such as sulfur components and enhancing yields.

• Korean Journal of Food Science and Technology
• /
• v.48 no.2
• /
• pp.117-121
• /
• 2016

The objective of this study was to analyze the flavor patterns of commercial Korean distilled spirits using a mass spectrometry-based electronic nose and an electronic tongue. Thirteen types of domestic distilled spirits were used for analysis. The flavor patterns of the distilled spirits were clearly identified through discriminant function analysis of the raw materials. The obtained data of the electronic nose analysis showed that the flavor pattern of the distilled spirits aged in oak barrels was not significantly different from that of the general distilled spirits. According to the results of the electronic tongue, the distilled spirits made with rice had a stronger flavor than those made with foxtail millet. Compared to the sensitivity value of each taste sensor, the distilled spirits showed various intensities of sourness and umami. Therefore, an electronic nose and electronic tongue could be successfully used for quality evaluation and new product development of distilled spirits.

• 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.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.16 no.9
• /
• pp.6142-6151
• /
• 2015

This study is conducted to develop and optimize fruit spirits by using Schizandra chinensis fruit which are rarely used as spirits in the world. For this purpose, the raw material, main compounds of fermented mash and, quality characteristics of distilled liquor prepared with different distillation methods were analyzed. The studt period lasted six months and the results were follows. Schizandra chinensis was not suitable for alcohol fermentation because the sugar concentration and acidity were low. Therefore, the fermentation condition was appropriate to mix with the weight ratio of fresh Schizandra chinensis fruit, water and sugar as 1:1.5:0.25, and was fermented the mix by adding 0.06 w/w% of $(NH_4)_2HPO_4$ compared to the must total weight. It was also examined to analyze product characteristics of fruit spirits prepared with different methods of distillation(column-pot still, pot still, vacuum still). The result showed that fruit spirits made by vacuum still with fresh Schizandra chinensis fruit indicated the best product quality while the distillation of column-pot still showed the best yield.

• Korean Journal of Food Science and Technology
• /
• v.46 no.4
• /
• pp.446-455
• /
• 2014

In this study, we aimed to develop mixed grain-derived hard liquor with enhanced favor and taste. First, fermentation characteristics analysis according to the grain used showed that rice and adlay produced high alcohol outputs of 15.2% and 13.3%, respectively, while that of barley was low at 5.6%. In an experiment in which different amounts sorghum flour were added, the sample without sorghum flour showed an alcohol content of 19.0%. The effect of adding up to 7% ipkuk (koji) was examined in a sensory test. Comprehensive preference increased with increasing amounts of added ipkuk. Fermentation characteristics analyses of distilled liquor into which milled rice (5% degrees of milling of unpolished waxy rice) was added showed that alcohol content and acidity were not greatly affected by its addition. Finally, an analysis of aromatic ingredients showed that the percentage of ethyl palmitate, which produces a smooth aroma, was the highest in distilled liquor made of mixed grains.

• Proceedings of the Korean Journal of Food and Nutrition Conference
• /
• 2003.07a
• /
• pp.81-81
• /
• 2003

우리 민속전통주의 참나무 oak통을 이용한 저장주의 가능성을 규명하기 위하여 상법에 의하여 쌀로 제조한 증류주를 용량 10L의 수입 참나무(oak)통에서 실온 25로 5개월부터 9개월까지 숙성한 숙성주와 숙성하지 않은 증류주의 성분함량 변화를 측정하여 다음과 같은 결론을 얻었다. 1) 유기산은 검출되지 않았으며 다만 7개월 이상 숙성주에서 acetic acid 가 0.023 ∼ 0.033%로 미량 검출되었다. 2) 총 유리아미노산의 함량은 숙성 기간이 경과할수록 감소하였다. ) 휴젤유 함량을 측정한 결과 숙성 기간이 길수록 감소하였으며 휴젤유 중 가장 많은 성분은 isopropyl alcohol이었다. 4)휘발성 향기성분은 숙성기간이 경과함에 따라 이취를 생성할 수 있는 aldehyde나 ketone류가 감소하였고 신선한 과실향이나 꽃향기 등의 향기 성분인 ester류가 증가하여 숙성 5개월째에는 oak 숙성주로서 가장 독특한 향을 갖는다고 예측할 수 있었다. 5) Gas chromatography-olfactometry를 이용하여 각각의 시료들의 향기특성을 관능 평가하여 동정한 결과 전반적으로 green 및 herb note가 우세한 숙성기간 8개월 숙성주가 가장 우수한 것으로 판단되었다. 6) 전체적인 색상 비교 결과 기준값이 되는 oak 숙성을 하지 않은 증류주보다 숙성기간이 오래 경과된 숙성주일수록 점점 높아지는 경향을 보였다. 또한 UCS graph에서 보면 기준값 보다 숙성된 시료가 탁하다는 것을 나타냈고 색상 선에서는 기준시료보다 R(red)에 가까웠다. 숙성기간이 긴 발효주일수록 명도는 낮았다.

• Applied Biological Chemistry
• /
• v.39 no.5
• /
• pp.368-373
• /
• 1996

Korean general medicinal herbs-sasam, gilkyung, jakyak, danggwi, hwangki, and chunkung-were added In the normal brewing procedure as a raw material or in the distilling procedure as a packing material. The distillates from the former procedure and those from the latter procedure were compared in quality and distillation properties. As distillation proceeded, pH of the medicinal herb wine distillate and the control(not added herbs) distillates were decreased, whereas that of the herb packing distillate was increased slowely of $0.05{\sim}0.97$ during $1{\sim}4$ fractions and decreased remarkably of $0.92{\sim}0.98$ afterward. Average pH was the highest of 5.70 in jakyak and lowest of 4.37 In gilkyung. Absorbances of the herb Packing distillate were decreased rapidly of $0.60{\sim}1.59$ in the $1{\sim}4$ fractions but slowely of $0.19{\sim}0.54$ in the next fractions. During distillation both fractional alcohol concentration of the distillates and distillation rate were decreased. Their values were decreased more slowly than the control. Distillation rates of medicinal herb wine distillate were varied by medicinal herb varieties and alcohol concentration of fermented wine. Danggwi and control showed the highest average distillation rate as $0.12\;m{\ell}/sec$ and gilkyung the lowest value as $0.073\;m{\ell}/sec$. Maximum concentration of index component, paeoniflorin of jakyak was observed as 293 mg% in the 5th fraction of herb packing distillate and decrusin of danggwi as 3514 mg% In the 1st fraction of herb packing distillate. The extraction rate was 41.3% for paeoniflorin and 20.5% for decrusin. From sensory evaluation, the highest overall Qualify was observed in the medicinal herb wine distillate of hwangki added wine, the next in those of danggwi and jakyak added wine.

• Korean Journal of Food Science and Technology
• /
• v.46 no.6
• /
• pp.694-701
• /
• 2014

This study aimed to investigate the aging of liquor brewed with fermented wine using ipguk (koji) in a jar (JA) and stainless steel container (SC), which are generally used in Korea, and to review the characteristics of the liquors as a function of aging time. The initial alcohol content was 39.8-40.9%, and gradually decreased in the JA and SC as the aging time increased. In the case of fusel alcohols, the n-propanol, isobutanol, and isoamyl alcohol contents did not increase with increasing aging time, in the cases of both JA and SC. The A/B (isoamyl alcohol/isobutyl alcohol) ratio was similar under reduced pressure (RP) and atmospheric pressure (AP), at 1.32-135. The A/P (isoamyl alcohol/n-propanol) and B/P (isobutyl alcohol/n-propanol) ratios were 2.17-2.22 and 1.62-1.68, respectively. During the early stages of distillation, under RP, the isoamyl alcohol content was the greatest, followed by isobutyl alcohol and ethyl palmitate. Under AP, the isoamyl alcohol content was the greatest followed by decanoic acid, ethyl palmitate, and isobutyl alcohol. The highest sensory score under RP, 60 cmHg, was $6.98{\pm}0.28$.

• The Korean Journal of Food And Nutrition
• /
• v.15 no.4
• /
• pp.295-299
• /
• 2002

The esterification of alcohols with acetic acid, lactic acid and citric acid was carried out in batch during the second distillation. Effect of various parameters, e.g. pH of reactant base spirit, temperature of distillation, time of distillation were studied. The parameter of distillation temperature was modified by atmospheric distillation and pressure distillation. The pressure(1.9 atm.) distillation was used in order to react and distill at high temperature. Compared with the base spirit concentration, ethyl acetate, ethyl lactate and iso-amyl acetate in esterification distillate increased by 2,890%, 6,410% and 52%, respectively. Major factors of the esterification with organic acids in distilled spirit making were molecular weight of the organic acid and pH of reactant base spirit.