누룩 유래 효모의 종류에 따른 증류주의 품질 특성

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 4; pp. 383 - 389
• Main Authors: 이애란(Ae-Ran Lee), 강선희(Sun-Hee Kang), 김혜련(Hye-Ryun Kim), 이장은(Jang-Eun Lee), 이은정(Eun-Jung Lee), 김태완(Tae-Wan Kim)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.08.2017; Korean Society of Food Science & Technology
• Subjects: Acidity; Alcohol; Alcohols; Brewing; Distillation; Distilleries; Esters; Fermentation; Flavors; Liquor industry; pH; pH effects; Sensory evaluation; Spirits; Yeast; 식품과학; distilled spirits; brewing; traditional alcoholic beverages; nuruk; yeast
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.4.383

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.