• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.235-240
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• 1995

Volatile components and fusel oils of sojues and mashes brewed by four different traditional methods such as Andong soju, Moonbaeju, Leekangju, Jindo-hongju were studied. Fusel oil contents of mashes were in the range of $0.09{\sim}0.32{\;}mg/ml$, but those of sojues were increased to reach the range of $0.35{\sim}0.87{\;}mg/ml$. Fusel oil contents of Moonbaeju and Andong soju were lower than those of other sojues. Among fusel oils, iso-amyl alcohol content was highest in all sojues and mashes. Thirty-three volatile components were detected in mashes and distillates which were fermented for 16 days. Among them, seven alcohols, seven esters, four aldehydes and one acid were identified. Furfural that was not found in mashes were detected in four type of sojues. Mashes had more various volatile components than sojues had. Higher content of n-hexyl alcohol, acetic acid and phenethyl alcohol were found in mashes while more iso-amyl alcohol were found in sojues.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.134-140
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• 1995

Four different mashes using traditional methods in Korea such as Andong soju, Moonbaeju, Leekangju and Jindo hongju, were prepared for distilled liquor. The changes of pH, total acid, reducing sugar, total sugar, alcohol, solid content and ${\beta}-amylase$ activities in their mashes were studied during fermentation. Ethanol content of mashes were increased to the range of $8.8{\sim}11.2%$ after 16 days of fermentation. The group which was brewed by the first addition of mash showed higher ethanol content than the other group which was not added the ones. Total acid content of mashes increased to $0.59{\sim}1.10%$. The total sugar content was decreased to $6.70{\sim}8.94%$, and that of Leekangju type was lower than that of other fermented mashes. Reducing sugar content was in the range of $0.62{\sim}6.42%$ at the initial fermentation and decreased to $0.09{\sim}0.30%$ after 16 days of fermentation. Soju was obtained by distillation of each fermented mashes using the modified traditional Togori. After distillation of mashes, pH was increased and total acid was reduced. Sugar(3.58%) and solid(1.17%) in Leekangju were found to be leached from the mixture of pear, ginger, cinnamon, honey and curcuma rhizome.

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.649-654
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• 1994

In order to provide a quality index of Korean folk sojues, physicochemical properties of Korean folk sojues (Andong soju, Moonbaesul, Leekangju, Jindo Hongju, Chebiwon soju, Yethyang (rice) and Yethyang (barley)), Paekrosul, Chinese kaoliangchiews (Moutaichiew, Ergoutoutiu, Chuyehchingchiew, Zhikukaoliangchiew and Paigal), Japanese Senbatanuki shochu and two whiskies were determined. The pH of sojues ($3.43{\sim}5.85$) were mainly influenced by total acidity which was described as acetic acid. The conductivities of Paekrosul and Leekangju showed relatively high value of $246\;and\;122.7{\mu}S/cm$, respectively. Korean folk sojues and Paekrosul showed maximum absorption at 274 or $278{\sim}280nm$ in the spectrometric study. We performed principal components analysis (PCA) of physicochemical properties and spectrometric data to extract representative characteristics and to compare the similarity or the dissimilarity. The PCA plot showed the distinguished cluster of Korean folk sojues comparing with Chinese kaoliangchiew or Paekrosul etc.

• Microbiology and Biotechnology Letters
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• v.35 no.3
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• pp.238-244
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• 2007

To identify the useful biological activities and the superiority in quality of Korean traditional liquors, we prepared the alcohol-free concentrates from different types of commercial traditional liquors, Takju ($T1{\sim}T3$), Yakju/Cheongju ($Y-1{\sim}Y-5$), Fruit wine (F-1) and Soju (S-1, S-2), respectively. We investigate their compositions as well as antimicrobial, antioxidant, and anti-thrombosis activity. Among the 11 traditional liquors, Y-3, Y-4, Y-5 and F-1 showed higher total-polyphenol, total-flavonoids and reducing sugars than the others. The strong antibacterial and anti-thrombosis activities were identified in Y-3, Y-4, Y-5 and F-1, and a minor antioxidant activity was found in F-l. The antibacterial activity of the Y-3, Y-4, Y-5 and F-1 alcohol-free concentrates showed a broad-spectrum, and growth inhibition was found in gram-positive, gram-negative, and ampicillin-resistant bacteria. The sequential solvent fractionation of Y-3, Y-4, Y-5 and F-1, and following analysis showed that ethyl acetate fractions of Y-3, Y-4, Y-5 and F-1 possess strong antibacterial and anti-thrombosis activity. Especially, the ethyl acetate fractions of Y-3, Y-4 and F-1 showed superior anti-thrombosis activity compared than that of aspirin. Our results suggest that the useful substances are produced from substrates and edible plant added during the fermentation, and the Korean traditional liquors could be developed as strong antibacterial and anti-thrombosis agents.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.697-700
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• 2018

This study investigated changes in amygdalin of maesil liqueurs during leaching and ripening, and their qualities during ripening. Maesil was leached at $24^{\circ}C$ for 3 months in a commercial soju (30% alcohol). During leaching, amygdalin contents dramatically increased by 1 month, remained at a plateau by 2 months, and then decreased at 3 months. Once completion of leaching, maesil liqueurs were ripened for 3 months together with maesil (ML1) and maesil flesh itself (ML2), and without maesil (ML3). During ripening, amygdalin contents significantly decreased for all treatments, and the reduction in amygdalin rapidly proceeded in the order: ML2>ML1>ML3. Alcohol contents decreased for ML1 and ML2, while remained constant for ML3. Their pH and titratable acidity observed only subtle changes, and their color became increasingly darker. Overall results suggested that the long-term ripening of maesil liqueurs containing maesil or maesil flesh (without seeds) may resolve the concern on their amygdalin toxicity.