JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effect of Organic Acids Addition to Fermentation on the Brewing Characteristics of Soju Distilled from Rice
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Organic Acids Addition to Fermentation on the Brewing Characteristics of Soju Distilled from Rice
Choi, Han-Seok; Kim, Eu-Gene; Kang, Ji-Eun; Yeo, Soo-Hwan; Jeong, Seok-Tae; Kim, Chan-Woo;
  PDF(new window)
 Abstract
Following supplementation with organic acids (acetic, citric, and lactic acids), the pH of the alcohol mash changed from 4.2 control to 3.73-3.97 supplemented, the acidity from 5.06 to 8.13-9.98, and the alcohol content from 17.8 to 17.0-17.8%. Protease activity decreased owing to the pH change, and the total nitrogen content decreased by 13.1-36.9% following organic acid supplementation. Organic acid supplementation did not affect the distillation efficiency; however, thiobarbituric acid values in the crude distillate (40%) decreased 2.2-3.6 fold following supplementation with citric acid and lactic acid. The total isobutanol (B), isoamyl alcohol (A), and 1-propanol (P) contents in each soju (25%) supplemented with organic acid were 1,041.47, 979.50, and 961.48 ppm, respectively, which were higher than those in the control soju (935.27 ppm). The A/P, A/B, and B/P ratios of soju were altered and the acetaldehyde content decreased following supplementation with the organic acid.
 Keywords
soju;organic acid;nuruk;distilled liquor;brewing;
 Language
Korean
 Cited by
 References
1.
Korea Wines & Spirits Importers Association. Alcohol imports in 2103 of Korea. Available from: http://www.kwsia.or.kr/notice/view.php?tb=tb_news&no=42&page=1&sd=&sg=&st=&search_yes. Accessed Aug. 15, 2014.

2.
Statistics Korea. Liquor tax return (2006-). Available from: http://kosis.kr/statHtml/statHtml.do?orgId=133&tblId=DT_133N_1012&conn_path=I2. Accessed Aug. 15, 2014.

3.
Kim YT, Kim JH, Yeo SH, Lee DH, Im JU, Jeong ST, Choi JH, Choi HS, Hwang HJ. Uri Sul Bomulchang-go (The treasure houses of Korean liquer). The Foundation of Agricultural Technology Commercialization and Transfer, Suwon, Korea. pp. 146-181 (2011)

4.
Jo HC. Uli Sul Bijgi (Korean traditional liquor-making). Nexus Press, Seoul, Korea. pp. 96-103 (2010)

5.
Statistics Korea. Delivered quantity of traditional liquors (2005-). Available from: http://kosis.kr/statHtml/statHtml.do?orgId=133&tblId=TX_13301_A197&conn_path=I2. Accessed Aug. 15, 2014.

6.
Cho HC, Kang SA, Cho SI, Cheong C. Quality characteristics of fruit spirits from a copper distillation apparatus. J. Korean Soc. Food Sci. Nutr. 42: 743-752 (2013) crossref(new window)

7.
Yoshizawa Y, Ishikawa TA, Tadenuma M, Nagasawa M, Nagami K. Encyclopedia of brewing and fermentation food. Asakura Publishing Co. Ltd., Tokyo, Japan. pp. 70-366 (2004)

8.
Brewing Society of Japan. Component of the alcoholic beverages. Shin Nippon Printing Co. Ltd., Tokyo, Japan. pp. 50-62 (1999)

9.
Hong SB, Lee MA, Kim DH, Varga J, Frisvad JC, Perrone G, Gomi K, Yamada O, Machida M, Houbraken J, Samson RA. Aspergillus luchuensis, an industrially important black Aspergillus in east asia. Plos One 8: e63769 (2013) crossref(new window)

10.
National Tax Service Technological Service Institute (NTSTSI). Manufacturing guideline of takju and yakju. NTSTSI, Seoul, Korea. pp. 195-198 (2005)

11.
Ohba T. Analysis of traditional shochu presented to the contest. J. Soc. Brew. Japan 86: 645-650 (1991) crossref(new window)

12.
Hitachi High-Technologies Corporation. Physiological fluid analysis of beer. Available from: http://hitachi-hta.com/sites/default/files/appnotes/lc56.pdf. Accessed Jul. 29, 2015.

13.
Iwazaki I, Fujita S, Nagatomo M, Tarumi S, Takahashi K. Studies on a sweet potato shochu made from sweet potato-koji instead of rice-koji (Part 1): Development of sweet potato-koji and its characteristics. J. Soc. Brew. Japan 98: 367-375 (2003) crossref(new window)

14.
Bae SM. Japanese distilled beverage manufacturing technology. Juya Print Planning Co., Seoul, Korea. pp. 114-209 (2003)

15.
Matsuda M. Rice Shochu. J. Soc. Brew. Japan 95: 817-829 (2000) crossref(new window)

16.
Yoshidome T, Maki N, Yonetamari T, Yoshida K, Nakahara K. Traditional shochu brewing using dry shochu-yeast. J. Soc. Brew. Japan 96: 433-439 (2001) crossref(new window)

17.
Erasmus DJ. Production of acetic acid by Saccharomyces cerevisiae during icewine fermentations. PhD thesis, University of British Columbia, Vancouver, Canada (2005)

18.
Iwami A, Kajiwara Y, Takashita H, Okazaki N, Omori T. Factor analysis of the fermentation process in barley shochu production. J. I. Brewing 112: 50-56 (2006) crossref(new window)

19.
Tamaki T, Takamiya Y, Takaesu C, Nishia T. Changes in sulfur compounds of Awamori during aging. J. Ferment. Technol. 64: 129-136 (1986) crossref(new window)

20.
Fujii T, Nagasawa N, Iwamatsu A, Bogaki T, Tamai Y, Hamachi M. Molecular cloning, sequence analysis, and expression of the yeast alcohol acetyltransferase gene. Appl. Environ. Microb. 60: 2786-2792 (1994)