Quality Characteristics of Spirits by Different Distillation and Filtrations

증류 및 여과 방법을 달리한 증류식소주의 품질 특성

  • Lee, Younhee (Korea Brewing Institute) ;
  • Eom, Taekil (Dept. of Food Science and Nutrition, Dankook University) ;
  • Cheong, Chul (Dept. of Convergence Industry, Seoul Venture University) ;
  • Cho, Hocheol (Dept. of Convergence Industry, Seoul Venture University) ;
  • Kim, Inyong (Dept. of Food Science and Nutrition, Dankook University) ;
  • Lee, Youngseung (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Misook (Dept. of Food Science and Nutrition, Dankook University) ;
  • Yu, Sungryul (Dept. of Clinical Laboratory Science, Semyung University) ;
  • Jeong, Yoonhwa (Dept. of Food Science and Nutrition, Dankook University)
  • 이윤희 (한국양조연구소) ;
  • 엄태길 (단국대학교 식품영양학과) ;
  • 정철 (서울벤처대학원대학교 융합산업학과) ;
  • 조호철 (서울벤처대학원대학교 융합산업학과) ;
  • 김인용 (단국대학교 식품영양학과) ;
  • 이영승 (단국대학교 식품영양학과) ;
  • 김미숙 (단국대학교 식품영양학과) ;
  • 유성률 (세명대학교 임상병리학과) ;
  • 정윤화 (단국대학교 식품영양학과)
  • Received : 2013.10.11
  • Accepted : 2013.11.30
  • Published : 2013.12.31


The objective of this research was to investigate the quality characteristics of the spirits by different distillation and filtrations. The contents of alcohol, total acids, and amino acids in rice mash were 15%, 0.25 g/100 mL, and 0.15 g/100 mL, respectively. The soluble content was $10^{\circ}Brix$, and pH was 4.6 in the rice mash. Lactic acid was the most prominent organic acid found in rice mash. The rice spirit distilled by a multi stage distiller showed the highest amounts of aroma compounds, such as fusel oil and esters. However, the filtration did not affect the amounts of total aroma compounds. It is suggested that a multi stage distiller may influence taste and flavor positively by enhancing the aroma and removing the impurities in rice spirits.


Supported by : 농림축산식품부


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