• Title, Summary, Keyword: distilled spirits

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Distiller's Yeast Discovery for Industrial Application

  • Kim, Tae Wan;Ahn, B.H.;Kim, H.R.;Lee, J.E.;Kim, J.H.
    • 한국균학회소식:학술대회논문집
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    • pp.23-23
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    • 2014
  • There are many yeast strains have been discovered for industrial usage in global scale. In the point of view for the alcoholic fermentation performance and producing alcoholic beverage products, recently many countries have known about the importance of microorganisms as a valuable resource. Discovered with well performed yeasts have potential industrial application in diverse ways such as foods, beverages, cosmetics, pharmaceutical functions, and so on. In Korea, the yeast research has not been sufficiently performed especially for distilled spirits industry. As a result, not so little manufacturers use exotic yeasts from overseas even included the expensive royalties. Besides of those, to produce distilled spirits, many manufacturers do not use specialized yeast for distilled spirits. Distiller's characterized yeasts such as whisky, brandy, vodka, Japanese shochu and awamori, are all well-known industrialized. For decades, the distillers, except us, have selected, developed, and practised yeasts in accordance with distilled spirits characters. This study is about selection and industrial application of yeasts for the Korean pot distilled spirits. Finally 7 yeast strains were selected among over 1,000 yeasts from the traditional Nuruks, through the essential related tests based on brewing and distilling science. The selected yeasts show the appropriate characteristics of distilled spirits. The result of this study could help our distilled spirits industry be activated and stand independent from the exotic microbes.

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Flavor Analysis of Commercial Korean Distilled Spirits using an Electronic Nose and Electronic Tongue (전자코와 전자혀를 이용한 시판 증류주의 향미특성 분석)

  • Kim, Jung Sun;Jung, Hyo Yeon;Park, Eun Young;Noh, Bong Soo
    • Korean Journal of Food Science and Technology
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    • v.48 no.2
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    • pp.117-121
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    • 2016
  • The objective of this study was to analyze the flavor patterns of commercial Korean distilled spirits using a mass spectrometry-based electronic nose and an electronic tongue. Thirteen types of domestic distilled spirits were used for analysis. The flavor patterns of the distilled spirits were clearly identified through discriminant function analysis of the raw materials. The obtained data of the electronic nose analysis showed that the flavor pattern of the distilled spirits aged in oak barrels was not significantly different from that of the general distilled spirits. According to the results of the electronic tongue, the distilled spirits made with rice had a stronger flavor than those made with foxtail millet. Compared to the sensitivity value of each taste sensor, the distilled spirits showed various intensities of sourness and umami. Therefore, an electronic nose and electronic tongue could be successfully used for quality evaluation and new product development of distilled spirits.

Quality Characteristics of Fruit Spirits from a Copper Distillation Apparatus (동증류기를 이용한 과실증류주의 품질 특성)

  • Cho, Ho-Cheol;Kang, Soon Ah;Choi, Sung-Inn;Cheong, Chul
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.5
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    • pp.743-752
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    • 2013
  • The objective of this study was to investigate the quality characteristics of spirits derived from fruit using copper distillation equipment. First, optimal yeast strains were chosen through a fermentation test on raw materials (apples, mandarins and rowanberries). The normal fermentation condition for rowanberries observed at a rowanberry concentration of 8% during mashing included chaptalization with sugar to increase the alcohol content. During the mashing, fruits were fermented and distilled through one of three different types of distillation apparatuses (pot distiller, vacuum distiller, or multistage distiller made of copper). The results revealed that the type of apparatus used affects the content of alcohol and flavor components. The distilled spirits prepared through a copper multistage distiller had a much higher tendency to retain components of fruit aromas such as ethyl acetate and provided higher yields than spirits prepared with a pot distiller or vacuum distiller. Thus, the copper multistage distiller apparatus can be applied to positively influence the taste and flavor of fruit distilled spirits by enhancing fruit aromas, removing impurities such as sulfur components and enhancing yields.

Yeast Selection for Quality Optimization of Distilled Spirits (증류주의 품질 최적화를 위한 효모선발 연구)

  • Choi, Sung-Inn;Kang, Soon Ah;Cheong, Chul
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.14 no.8
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    • pp.3887-3896
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    • 2013
  • The aim of this study was to select yeast strain for quality optimization of distilled spirit which is prepared using rice. Five yeasts strains were compared for their brewing characteristics and showed normal fermentation pattern, but songcheon yeast(Y1) and distillery yeast(Y5) revealed higher fermentation ability than other samples tested. The analyzed results of fermented mashing showed that the distillery yeasts(Y4, Y5) had significantly much higher alcohol content, and songcheon yeast(Y1), distillery yeasts(Y4, Y5) had significantly higher ester content than other samples tested respectively, while the distillery yeasts(Y3, Y4, Y5) had significantly higher organic acid content than other samples tested. The analyzed results of distilled spirits which were distilled using copper distillery apparatus showed that the songcheon yeast(Y1) and distillery yeast(Y5) had a higher yield compared to other samples tested. In addition, the results of the aroma compounds such as ester and higher alcohol of distilled spirits among the five yeasts tested were similar to the analyzed results of fermented mashing. Siha aktivhefe 6 brennereihefe(Y5) indicated the highest overall preference including sensory evaluation and was selected as best yeast strain for quality optimization of distilled spirit which is prepared using rice.

Distillation technology and history of Korean distilled spirit, Soju (증류기술과 대한민국 소주의 역사)

  • Kim, Tae-Wan
    • Food Science and Industry
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    • v.52 no.4
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    • pp.410-417
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    • 2019
  • Soju is a traditional distilled spirit that may traced back to the 13th century, Koryo Dynasty in Korean Peninsula. It is the major distilled spirit consumed in Korea and it was considered Korea's most popular alcoholic beverage. Despite of the long history and popularity, its production manners have been limited developed in terms of distillation technology. In this article, a variety of distillation stills including batch pots and continuous columns are reviewed. Additionally, by introducing recent distillation technologies, Soju and distilled spirits related industry can apply the technologies on the product development for corresponding consumer's diverse needs.

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Physicochemical properties of rice-distilled spirit matured in oak and stainless steel containers (숙성용기를 달리한 전통 쌀 증류식 소주의 숙성 중 이화학 특성 및 향기성분의 변화)

  • Kang, Sun-Hee;Kim, Jae-Ho;Lee, Ae-Ran;Kim, A-Ra;Kim, Tae-Wan
    • Korean Journal of Food Science and Technology
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    • v.49 no.4
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    • pp.369-376
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    • 2017
  • Maturation of distilled spirit can generate diverse flavors and tastes. Rice Soju was matured in oak casks (MSO) and stainless steel containers (MSS) for one year at ambient temperature. Ipguk (Aspergillus luchuensis) and Saccharomyces cerevisiae Y88-4 were used, and reduced pressure ($110{\pm}20Torr$) distillation was applied to brew Soju. Acidity and conductivity were increased in both MSO and MSS. MSO reduced alcohol content (from 43 to 40%) and volume (from 18,000 to 12,730 mL), and significantly altered yellowness (from 0.2 to 30.2). Furthermore, MSO increased the isoamyl alcohol (from 276.7 to $339.2{\mu}g/mL$) and isobutyl alcohol (from 122.3 to $144.2{\mu}g/mL$) content. Gas chromatography-mass spectrometry was used to detect volatile compounds in Soju, which included 20 esters, 7 alcohols, 2 acids, and 5 miscellaneous compounds. Oak lactone was detected only in MSO and was considered as a specific flavor component associated with oak maturation. Thus, maturation materials contribute to the physicochemical property of distilled spirits.

Quality characteristics of distilled spirits by different nuruk-derived yeast (누룩 유래 효모의 종류에 따른 증류주의 품질 특성)

  • Lee, Ae-Ran;Kang, Sun-Hee;Kim, Hye-Ryun;Lee, Jang-Eun;Lee, Eun-Jung;Kim, Tae-Wan
    • Korean Journal of Food Science and Technology
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    • v.49 no.4
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    • pp.383-389
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    • 2017
  • This study aimed to select a yeast strain for optimizing the quality of distilled spirits. The brewing and distilling properties of 4 KFRI (Korea Food Research Institute) yeasts (Y88-4, Y98-4, Y172-6, Y192-4) and 2 industry yeasts (C1, C2) were compared. For investigating the possibility of using these strains on an industrial scale, diverse analytical methods were applied to assess parameters associated with distilled spirit quality such as alcohol content, pH, total acidity, and soluble solid content. After 11 days of fermentation, the alcohol strength obtained using six yeast strains reached 13.9-16.4% (v/v), while pH was 3.9-4.0, and total acid was 0.40-0.52%. To compare GC-MSD Volatile flavor components, all the distilled spirit samples were diluted to 20% (v/v) alcohol strength. Seven fusel alcohols, 26 esters, 2 acids, and 3 miscellaneous compounds were detected in the distilled spirits. Y88-4 had the most abundant volatile flavor component and scored the highest overall preference in sensory evaluation. After analyzing the various properties of yeasts, strain Y88-4 was finally selected as the best strain for producing distilled spirits.

A Study of Optimal Conditions in Distillation for Production of Schisandra Chinensis Fruit Spirits (오미자 과실 증류주의 제조를 위한 증류 최적조건 연구)

  • Cho, Hye-Seom;Cheong, Chul
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.16 no.9
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    • pp.6142-6151
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    • 2015
  • This study is conducted to develop and optimize fruit spirits by using Schizandra chinensis fruit which are rarely used as spirits in the world. For this purpose, the raw material, main compounds of fermented mash and, quality characteristics of distilled liquor prepared with different distillation methods were analyzed. The studt period lasted six months and the results were follows. Schizandra chinensis was not suitable for alcohol fermentation because the sugar concentration and acidity were low. Therefore, the fermentation condition was appropriate to mix with the weight ratio of fresh Schizandra chinensis fruit, water and sugar as 1:1.5:0.25, and was fermented the mix by adding 0.06 w/w% of $(NH_4)_2HPO_4$ compared to the must total weight. It was also examined to analyze product characteristics of fruit spirits prepared with different methods of distillation(column-pot still, pot still, vacuum still). The result showed that fruit spirits made by vacuum still with fresh Schizandra chinensis fruit indicated the best product quality while the distillation of column-pot still showed the best yield.

Characterization of Yeast for Soju (Distilled Spirits) from Korean Traditional Nuruk (국내 전통누룩에서 분리한 증류식 소주용 효모의 특성)

  • Choi, Han-Seok;Kang, Ji-Eun;Jeong, Seok-Tae;Kim, Chan-Woo;Takamine, Kazunori
    • The Korean Journal of Mycology
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    • v.43 no.3
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    • pp.196-199
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    • 2015
  • The occurrence and characterization of yeast isolated from Korean traditional nuruk were investigated. Sequences of the D1/D2 domain of the 26S rDNA were identical for a strain examined and had a similarity value of 100% compared to sequences of the type strain of Saccharomyces cerevisiae (NRRL Y-12632). The isolate able to assimilate with trehalose, raffinose, and methyl-glucoside assimilate was also capable of glucose, galactose, maltose, and sucrose fermentation. It did not proliferate at $40^{\circ}C$ or above, but was able to grow in concentration of 50% glucose and 10% NaCl. By combining nucleotide sequence, morphological observation, and physiological characteristics, the isolate was identified as S. cerevisiae.