Changes in Compositions of Liquor Fractions Distilled from Samil-ju with Various Distillation Conditions
1992; Korean Society of Food Science and Technology; Volume: 24; Issue: 5 Linguagem: Inglês
ISSN
2383-9635
AutoresYoung-Kyoo Min, Hyang-Sik Yun, Heon‐Sang Jeong, Yunsik Jang,
Tópico(s)Nutrition, Health and Food Behavior
ResumoSamil-ju, the traditional Korean rice wine was brewed and distilled using different columns (unpacked and packed) at different pressure (760, 460, 260 mmHg). Fractions of distillate were collected and analyzed. The sample wine, Samil-ju showed the following compositions; ethanol 14%, total acidity 16.2 g/100 ml, reducing sugar 7.9 mg/ml, total sugar 8.4 mg/ml, acetaldehyde 6 ppm, fusel oil acetaldehyde and ethyl acetate 6 ppm. As distillation proceeds, contents of ethanol, methanol, fusel oil, acetaldehyde and ethyl acetate were decreased but total acidity was increased. Generally at reduced pressure, all the constituents but total acidity showed more decrease than those at atmospheric pressure. In the 1st, 2nd and 3rd fractions of the distillate, ethanol contents were maintained at about 70% but those contents decreased abruptly to below 50% from the 5th fraction. Sixteen sensory characteristics were identified as quality factors of distillate. Among them, four characteristics were identified as aroma properties, seven as tastes and five as aftertastes. Nuruk and cooling flavor were considered as important factors which affect greatly the sensory quality of distillate. Among various fractions, the 2nd, 3rd and 4th fractions obtained from unpacked column at 260 mmHg showed the highest score in the overall quality. The compositions of these fractions were ranged as follows; methanol , total acidity , fusel oil 657-1340 ppm, acetaldehyde , and ethylacetate , respectively.
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