Changes in Physicochemical and Sensory Characteristics of Rice Wine, Yakju Prepared with Different Amount of Red Yeast Rice

홍국 쌀 첨가량을 달리하여 제조한 약주의 이화학적 및 관능적 특성 변화

  • Published : 2007.06.30

Abstract

The physicochemical and sensory characteristics of rice wine, Yakju, made with different additions of red yeast rice (0, 10, 20, 30, and 40%) were investigated. The pH of the rice wine decreased and the total acidity increased with greater additions of red yeast rice. Furthermore, the total sugar content increased and the alcohol content decreased with increasing amounts of red yeast rice. The color L-value diminished and the color a- and b-values increased with increasing amounts of red yeast rice. Among the volatile flavor compounds, esters, aldehydes, alcohols, and acids were the most important aroma-active compounds identified in the rice wine. The sample with the 10% red yeast rice addition had the highest ester content, which is a primary component in fruit fragrance. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 5.10, 5.75, 5.15, 4.65, and 4.50, respectively, with the addition of 10% red yeast rice.

Keywords

rice wine;red yeast rice;physicochemical characteristic;sensory characteristic

References

  1. Chang KS, Yu TJ. Studies on the components of sokokju and commercial yakju. Korean J. Food Sci. Technol. 13: 307-313 (1981)
  2. Lee SY, Rhim HS, Park Kl. Studies on the change of minerals during yakju brewing. Korean J. Appl. Microbiol. 13: 116-122 (1975)
  3. Lee LS, Rhim JW, Kim SJ, Chung BC. Study on the stability anthocyanin pigment extracted from purple sweet potato. Korean J. Food Sci. Technol. 28: 352-359 (1996)
  4. Kang GH, Noh BS, Suh JH, Hawer S. Food Analysis. Sungkyunkwan University Press, Seoul, Korea. pp. 126-129 (1989)
  5. Kim UJ, Ku KH. Sensory Evaluation Techniques of Food, Hyoil Moonwhasa Co., Seoul, Korea. pp. 68-72 (2001)
  6. Jung CY, Choi LG. SPSSWIN for Statistics Analysis, Version 10.0, 4th ed., Muyok Publishing Co., Seoul, Korea, pp. 276-283 (2002)
  7. So MH, Lee YS, Noh WS. Changes in microorganisms and main components during takju brewing by a modified nuruk. Korean J. Food Nutr. 12: 226-232 (1999)
  8. Jin TY, Chung HJ, Eun JB. The effect replacement levels of nonwaxy rice on the quality of jinyangju, a Korean traditional rice wine made of glutinous rice. Korean J. Food Sci. Technol. 37: 939-943 (2000)
  9. Kim ZU. Food Processing. Moonwoondang, Seoul, Korea. p. 5 (1985)
  10. Jin TY, Chung HJ, Eun JB. The effect of fermentation temperature on the quality of jinyangju, a Korean traditional rice wine. Korean J. Food Sci. Technol. 38: 414-418 (2000)
  11. Kim IW, Shin DH, Choi U. Isolation of antioxidative components from the bark of Rhus verniciflus stokes screened from some chinese medicinal plants. Korean J. Food Sci. Technol. 31: 885-863 (1999)
  12. Shin JH, Choi DJ, Sung NJ. Nutritional properties of yakju brewed with natural plants. Korean J. Food Nutr. 17: 18-24 (2004)
  13. Park IB, Park BS, Jung ST. Brewing and functional characteristics of hongkukju prepared with various hongkuks. Korean J. Food Sci. Technol. 35: 943-950 (2003)
  14. Kim SD, Kim ID, Park MJ. Effect Monascus Koji on the fermentation and quality of kimchi. J. Korean Soc. Food Sci. Nutr. 30: 826-833 (2001)
  15. Kim CJ, Kim KC, Kim DY, Oh MT, Lee SO, Chung ST, Chung JH. Fermentation Technology. Sunjinmunwhasa, Seoul, Korea. pp. 79-103 (1990)
  16. Park YH, Chae JM. Stability of monascin pigment isolated from Monascus purpureus. J. Food Hyg. Saf. 12: 15-19 (1997)
  17. Endo A, Monacolin K. A new hypocholesterolemic agent produced by a Monascus sp. J. Antibiot. 32: 852-854 (1979) https://doi.org/10.7164/antibiotics.32.852
  18. Kim EY, Rhyu MR. The chemical properties of doenjang prepared by Monascus Koji. Korean J. Food Sci. Technol. 32: 1114-1121 (2000)
  19. SPSS. Statistical Package tor Sciences for SPSS for Windows. Rel. 10.0. SPSS Inc., Chicago, IL, USA (1999)
  20. Park CS, Lee TS. Quality characteristics of takju prepared by wheat flour nuruk. Korean J. Food Sci. Technol. 34: 298-302 (2002)
  21. Choi SH, Bock JY, Nam SH, Bae JS, Choi WY. Effect of tannic substances from Acorn (Quercus acutissima carruthers) on the storage quality of rice wine. Korean J. Food Sci. Technol. 30: 1420-1425 (1998)
  22. Kim IH, Park WS, Koo YJ. Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and nuruk. Korean J. Dietary Cult. 11: 339-348 (1996)
  23. Lee TS, Choi JY. Volatile flavor components in mash of takju prepare by using Aspergillus kawachii nuruks. Korean J. Food Sci. Technol. 37: 944-950 (2005)
  24. Lee SR. Korean Fermented Food. Ewha Women's University Press, Seoul, Korea. pp. 222-294 (1986)
  25. Kim JH, Lee SH, Kim NH, Choi SY, Lee JS. Manufacture and physiological functionality of Korea traditional liquors by using dandelion. Korean J. Appl. Microbiol. Bioeng. 28: 367-371 (2000)
  26. Chung SH, Suh HJ, Hong JH, Lee HK, Cho WD. Characteristics of kochujang prepared by Monascus anka koji. J. Korean Soc. Food Sci. Nutr. 28: 61-66 (1999)
  27. Jang JH. History of Korean traditional rice wine. Korean J. Dietary Cult. 4: 271-274 (1989)
  28. Kim SJ, Rhim JW, Lee LS, Lee JS. Extraction and characteristics of purple sweet potato during grow wth. Korean J. Food Sci. Technol. 28: 345-351(1996)
  29. Kim JH, Lee SY, Choi SY, Lee DS. Characterization of physiological functionalities in Korean traditional liquors. Korean J. Food Sci. Technol. 34: 118-122 (2002)
  30. Kim LH, Park WS, Koo YJ. Comparison of fermentation characteristic of Korean traditional alcoholic beverage with different input step and treatment of rice and nuruk. Korean J. Dietary Cult. 11: 339-348 (1996)
  31. Cho CH. Dasi Chaja Ya Hal Wooriei SuI (Finding a new Korea rice wine). Seoyei Moonjib, Seoul, Korea. pp. 134-135 (1999)
  32. Chung HK. Characteristics and present status of Korean traditional alcoholic beverage. Korean J. Dietary Cult. 4: 311-318 (1989)
  33. Koshi S. A study on pigment produced by microorganism. Technical J. Food Chem. Chemicals 1: 36-39 (1985)
  34. Endo A, Monacolin K. A new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methylglutaryl coenzyme A reductase. J. Antibiot. 33: 334-336 (1980) https://doi.org/10.7164/antibiotics.33.334
  35. Kim SJ, Rhim JW, Lee LS, Jeong BC. Growth characteristics and changes of pigment contents of purple sweet potato during growth. Korean J. Food Sci. Technol. 28: 1180-1183 (1996)
  36. Han EH, Lee TS, Noh BS, Lee DS, Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997)