Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit

Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit

The objective of this study was to investigate the influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles, and volatile compounds of Korean rice distilled spirits. Ten yeast strains were employed for the brewing of distilled spirits and the resulting pr...

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Veröffentlicht in:Journal of the Institute of Brewing 2015-10, Vol.121 (4), p.574-580
Hauptverfasser: Kwak, Han Sub, Seo, Jae Soon, Hur, Yesung, Shim, Hyoung-Seok, Lee, Yougnseung, Kim, Misook, Jeong, Yoonhwa
Format: Artikel
Sprache:eng
Schlagworte:
Acetaldehyde
Alcohols
Brewing
Distillation
Esters
Ethanol
Methanol
Methyl alcohol
rice
spirits
Strain
Vitaceae
Volatile compounds
Wines
Yeast
Yeasts
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Zusammenfassung:The objective of this study was to investigate the influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles, and volatile compounds of Korean rice distilled spirits. Ten yeast strains were employed for the brewing of distilled spirits and the resulting products were filtered and distilled twice. The amounts of methanol and acetaldehyde for the ten yeasts showed different profiles. Higher amounts of methanol were detected for strains CL, CY, DV, BD, ED and LP, while EC, D2, D4 and RH had
ISSN:0046-9750
2050-0416
DOI:10.1002/jib.268