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Gyeonggi, South Korea

Kwak H.S.,Dankook University | Seo J.S.,Gyeonggi do Agricultural Research and Extension Services | Hur Y.,Dankook University | Shim H.-S.,BHD Brewery Co. | And 3 more authors.
Journal of the Institute of Brewing | Year: 2015

The objective of this study was to investigate the influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles, and volatile compounds of Korean rice distilled spirits. Ten yeast strains were employed for the brewing of distilled spirits and the resulting products were filtered and distilled twice. The amounts of methanol and acetaldehyde for the ten yeasts showed different profiles. Higher amounts of methanol were detected for strains CL, CY, DV, BD, ED and LP, while EC, D2, D4 and RH had <2 mg L-1 methanol content. Strains D2, BD and ED produced the lowest amounts of acetaldehyde. The head portions of the spirits, which started in the fraction that contained <5 mg L-1 of acetaldehyde, were between 7.7% (BD) and 18.2% (LP) of the total fractions. Strains D2, CL and CY produced more alcohol in the body fraction than the other yeasts. The major volatile compounds were esters in the form of fatty acid ethyl esters, such as ethyl palmitate, ethyl myristate and ethyl oleate. Isoamyl alcohol, which is an important volatile compound for rice wine, occupied 0.91-2.24% of the relative peak areas. Strain D2, of the strains tested, appeared to be the most appropriate yeast for Korean distilled spirit based on alcohol production and the high relative peak area of volatile compounds, except for ethanol. Strains CL and CY could also be considered for producing high-quality Korean rice distilled spirits with efficiency and flavour. © 2015 The Institute of Brewing & Distilling. Source


Kwak H.S.,Global Industry | Kwak H.S.,Dankook University | Seo J.S.,Gyeonggi do Agricultural Research and Extension Services | Bae H.,BHD Brewery Co. | And 5 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2016

The objective of this study was to investigate the effect of fermentation temperature on quality characteristics of apple wine. Apple wine mashes were fermented in 15, 20, and 25°C water bathes for 9 days. The pH levels of all samples were below 4 from 24 h of fermentation until the end. Total acidities of 0.05% acetic acid solution were 7.8, 7.4, and 7.0% in the 15, 20, and 25°C fermented samples, respectively. The evaporation of esters generated by combining alcohol and organic acids might be the reason for lower total acidity for high temperature fermentation. Alcohol contents of the 20 and 25°C fermented samples were 6.5 and 6.6% (v/v), respectively, whereas that of the 15°C fermented sample was 5.6% (v/v) and significantly lower than the others (P<0.05). Methanol contents were 0.68, 0.82, and 1.69 mg/L in the 15, 20, and 25°C fermented samples, respectively. Fermentation at higher temperatures generated higher methanol content in apple wine. On the other hand, acetaldehyde contents were 3.43, 2.39, and 1.02 mg/L in the 15, 20, and 25°C fermented samples, respectively, due to the lower boiling point of acetaldehyde (20.2°C). Based on the results, a fermentation temperature of 20∼25°C is effective for apple wine fermentation. © 2016, Korean Society of Food Science and Nutrition. All rights reserved. Source


Won S.Y.,Gyeonggi do Agricultural Research and Extension Services | Seo J.S.,Gyeonggi do Agricultural Research and Extension Services | Kwak H.S.,Dankook University | Lee Y.,Dankook University | And 3 more authors.
Preventive Nutrition and Food Science | Year: 2015

The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P<0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00∼2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P<0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines. Copyright © 2015 by The Korean Society of Food Science and Nutrition. All rights Reserved. Source

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