• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.371-377
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• 2001

Li was a sweet beverage containing $2{\sim}3$ percents ethyl alcohol made from malt by spontaneous fermentation from ancient custom to fifteenth century. Li was changed to the rice wine being a sweet beverage of low alcohol content using nuruk as starter and the sikhae which is non-alcoholic fermented beverage. Li was made for drinking and ceremony in Korea, China and Japan. It disappeared from the beverage items along with its method of manufacture from malt, but in Korean had made Li using nuruk until recent. We made Li according to Book of Imwon-Keongjae Ji (The book of country economy) methods for reappearance of Li. Fermentation characteristics for the production of Li with Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake were investigated. Among the yeast strains tested, Li fermented with S. sake showed higher alcohol production. Total sugar decreased considerably during the whole period of fermentation(30 hours), while ethyl alcohol content increased at $2.98{\sim}3.52%$. As the fermentation progressed, the pH decreased until the 30 hours of fermentation, while total acid increased during the same period. In fermentation of 36 hours, Li consisted of about $2.98{\sim}3.52%$ of alcohol content, $5.3{\sim}6.0%$ of total sugar, $1.45{\sim}2.21mg%$ of reducing sugar and total acidity were reached up to $24.4{\sim}29.5mg%$ for Li manufactured with S. cerevisiea sake, S. bayanus and S. sake.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.694-701
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• 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 $6.98{\pm}0.28$.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.593-599
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• 2007

In this study, we examined the volatile flavor components in the mashes of takju prepared using different yeasts such as Saccharomyces coreanus, S. ellipsoideus, S. carlsbergensis, S. cerevisiae (Baker's yeast), and S, rouxii by GC and GC-MS. Fourteen alcohols, 13 esters, 5 acids, 3 aldehydes, 7 amines, and 2 other compounds were identified in the mash after 6 days of fermentation. On day 6, the takju fermented by S. coreanus had the greatest variety of volatile flavor components. Fifteen flavor components, including ethanol, isobutyl alcohol, isoamyl alcohol, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzeneethanol, ethyl lactate, acetic acid, acetaldehyde, and 1,3-cyclohexane diamine, were typically detected in all the treatments. The relative peak areas of the volatile components were as follows: alcohols (96.758-99.387%), esters (0.081-0.968%), acids (0.040-0.640%), aldehydes (0.266-0.959%), and amines (0.011-0.047%). In particular, 1-propanol, isobutyl alcohol, 3-methyl-1-butanol, 2,3-butanediol, trimethyl benzylalcohol, heptene-2,4-diol, ethyl lactate, diethyl succinate, ethyl nonanoate, methyl hexadecanoate, linoleic acid, hexadecanoic acid, and acetaldehyde were hish in the takju made by S. coreanus. Also, ethyl stearate was high in the takju made by S. carlsbergensis, and hexanoic acid was high in the takju made by S. cerevisiae. Finally, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzene ethanol, ethyl octadecanoate, acetic acid, pentanal, and 1,3-cyclohexane diamine were high in the takju made by S. rouxii.

• 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.

• Food Science and Preservation
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• v.24 no.5
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• pp.714-724
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• 2017

Soju is a Korean traditional distilled alcoholic beverage produced from mashes various crops and Nuruk which is cultured with wild microorganisms. This study was conducted to investigate rice-Soju brewing characteristics of yeasts isolated from Korean traditional Nuruk. The general components of rice (Hanarumbyeo) raw materials were 14.7 g of water, 6.8 g of crude protein, 0.9 g of crude lipid, 0.4 g of crude ash, and 76.5 g of carbohydrate in 100 g. Saccharifying and proteolytic activities in Hanarumbyeo ipguk (solid-state culture of Aspergillus luchuensis) were also determined. The alcohol content of the fermented wash from isolates was 15.37-16.58% (v/v), which is 16.7-36.0% higher than that of industrial yeasts (12.33-13.19%). Reducing sugar contents were 2.04-3.92 and 7.92-8.78 g/100 mL in the isolates and industrial yeasts, respectively. The isolated yeasts showed 25.2-52.7% higher yield of distillates (41% alcohol) compared to industrial yeasts. Forty-one components were detected in the rice distillated Soju (25% alcohol) and principal component analysis revealed differences between the isolated and industrial yeasts with respect to the contents of i-BuOH, isobutanal diethyl acetal, ethyl caprate, and tetradecanoic acid.

• Journal of Applied Biological Chemistry
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• v.56 no.2
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• pp.69-78
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• 2013

This study reviewed the adjuvants or extractants used in environment-friendly organic agro-materials used in a range of advanced countries or institutes. We observed that potassium hydroxide and fermented ethyl alcohol are generally acceptable extractants, and the inert ingredient list 4 of United States Environmental Protection Agency (US EPA) is applicable for crop production adjuvants.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.491-499
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• 2017

This study analyzed the physicochemical characteristics and sensory properties of makgeolli. Fifteen samples of 4 award winning makgeolli and 11 samples of non-award winning makgeolli in a Korea liquors contest were examined. Physicochemical analysis revealed a significant differences in the alcohol content, reducing sugar concentration, color difference, and volatile compounds between the award winning and non-award winning makgeolli (p<0.05). The award winning makgeolli was related to the high contents of alcohol and reducing sugar, bright color, and low contents of ethyl myristate. A total of 24 terms (appearance 2, odor 10, flavor and taste 8, and texture 4) were expressed in terms of makgeolli. Regarding the sensory property, the sweet, raspberry, pear, and yogurt smell were positively related to the award winning makgeolli. In addition, nuruk, savory smell, and savory flavor were positively related to the non-award winning makgeolli. A study of association between the volatile compounds and odor attribute revealed ethyl lactate to have a positive correlation with the raspberry smell (r=0.840) and pear smell (r=0.723) in the award winning makgeolli (p<0.01). The characteristics of makgeolli preferred by consumers are strongly related to the sweet taste and smell, bright color, and fruit flavor.

• Journal of Environmental Health Sciences
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• v.23 no.3
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• pp.40-49
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• 1997

In Korea, naked barley and tapioca are main raw materials for the production of fermentation ethyl alcohol, and one million drums bf 95% fermentation ethyl alcohol is produced per year by use of them. Stillage of alcoholic fermentation is mostly digested by methane fermentation process, and methane gas occured if methane fermentation process is recovered and mixed with fuel to decrease 25-30% for total fuel used in factories. In the anaerobic digestion process of naked barley stillage, supplement of nutrients is necessary to slove the problems caused by inhibitory materials contained if stillage and deficiency of nutrients. Therefore, the objective of this study was to examine why the anaerobic digesters using the naked barley distillery wastewater have shown the poor digestability frequently and how to control it. As the poor digestion was supposed to be occurred by the lack of iron as trace nutrient, the experiments were carried out to find out the optimum dosage and the way of addition of iron and to assess the quantitative evaluation of the type of iron in digesters. Initially, bottle test as batch digesters and lab-scaled continuous flow digesters were used in order to determine the digestion characteristics with tapioca and naked barley distillery wastewater. According to the results of batch tests, the poor digestion was caused by volatile fatty acids and could be improved by adding of calcium. The activity of the methanogenic bacteria were increased remarkably when the iron was added to the digester in the form of mixture with substrates.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.89-95
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• 1991

The effects of lactic acid bacteria on the chemical and microbial changes of fermented kimchi at various temperatures were studied. Kimchi was homogenized and was sterilized by ultra violet (UV), then Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococous acidilactici, Lactobacillus brevis and the mixture of these bacteria inoculated on sterilized kimchi, respectively. The measurement of alcohol by gas chromatography, and changes of sugar content and total viable count were investigated and palatability test was carried while inoculated kimchi was fermented at $30^{\circ}C$, $21^{\circ}C$ and $7^{\circ}C$. Ethyl alcohol was detected by GC in sample I (original Kimchi homogenate), III(inoculated Leu. mesenteroides), V(inoculated with Lac. brevis), then especially, more content were detected at $14^{\circ}C$. Sugar content reduced in accordance with fermentation proceeding. Total viable count increased at early fermentation stage, but thereafter decreased slowly. In the result of palatability test, sample I was the highest at all temperatures, sample III and IV (inoculated with mixed lactic acid bacteria) was the following in that kimchi odor and taste and the temperature.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.409-412
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• 1996

본 연구는 '96학년도 배재대학교 교내 학술 연구비 지원으로 수행되었다. ^x Juice yield of peach "Yoo Myung" by pretreatment of various enzymes and heat was determined, and physicochemical properties of peach wine fermented by some Saccharomyces cerevisiae were also investigated. 89.2% of juice yield was showed in mixture treatment of pectinase and cellulase at 35$^{\circ}C$ for 8 hrs, 82% of yield was also showed in single treatment of pectinase and cellulase. Ethyl alcohol content of peach wine fermented by wild type Saccharomyces cerevisiae 49-2 was 14.55. However, wine from thermophilic Saccharomyces cerevisiae D-71 was excellent in taste and flavor.nd flavor.