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

Kwak, Han Sub; Seo, Jae Soon; Hur, Yesung; Shim, Hyoung-Seok; Lee, Yougnseung; Kim, Misook; Jeong, Yoonhwa

doi:10.1002/jib.268

Cited by 9 publications

(8 citation statements)

References 23 publications

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“…Across the fermented coffee samples (F1, F2, and F3) the differences in consumer acceptability might be related to the presence of different volatile compounds in coffee beans after fermentation. Different yeasts showed different flavor profiles in rice distilled liquor [34] and cachaça [35]. Acceptance ratings for sourness, bitterness, astringency, and mouthfeel were lower in the yeast fermented coffee samples than in C1 and C2.…”

Section: Consumer Acceptance Testmentioning

confidence: 94%

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Kwak

Jeong

Kim

2018

Journal of Food Quality

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This study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the functionality of coffee by significantly increasing antioxidant activity according to the results of ORAC and SOD-like assay ( < 0.05). The TPC and TFC contents in the fermented coffee beans were significantly higher than those in the controls ( < 0.05). The consumer acceptance for the fermented coffee beans was slightly lower than that of the controls. Fermentation seemed to influence the aroma and flavor of coffee. However, agglomerative hierarchical clustering analysis revealed that approximately 39% of consumers significantly liked one of the fermented coffees (F3) more than the controls ( < 0.05). These consumers indicated that the yeast fermentation of green coffee beans did not generate a negative aroma or flavor and can be attractive with high antioxidant activity.

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Section: Consumer Acceptance Testmentioning

confidence: 94%

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Kwak

Jeong

Kim

2018

Journal of Food Quality

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“…That is one of the reasons why distillation should be carried out as soon as possible after fermentation is inished. The content of acetaldehyde is not inluenced by a variety of raw material [48]; it is inluenced by the strains of yeasts [49], by fermentation process and manner of distillation cut.…”

Section: Distillation -Innovative Applications and Modelingmentioning

confidence: 99%

Distillation Techniques in the Fruit Spirits Production

Spaho¹

2017

Distillation - Innovative Applications and Modeling

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During the distillation of the fermented fruit mash or juice, ethanol and water are the carriers of a huge number of the other volatile aroma compounds. Unique and distinctive lavour of the inal spirits depends on their quantity and quality. Fruit spirits have higher concentration of almost all types of volatile compounds with comparing to other types of distilled spirits. The art of distillation run is to obtain the best balance between congeners present. Two diferent types of distillation equipment are used for the production of fruit spirits: copper Charentais alembic and batch distillation columns. Although both distillation methods are based on the same theoretical principles, a diferent quantity of the lavour compounds of the inal spirits is produced by using diferent distillation equipment. The main diference was shown in diferent distributions of the methanol, n-propanol, higher alcohols and faty acid esters. Distillation methods need to be adjusted for each fruit spirits regardless to distillation equipment employed because fermented mash of diferent fruit varieties has a diferent requirement for distilling. Alembic stills yield beter aroma and more characteristic fruit distillates but are slow and require more labour. Column still cleans the distillate giving a decent aroma and higher concentration of alcohol.

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“…The total sugar was first hydrolysed into reducing sugars using 20 mL of 6 mol/L HCl in a 68°C water bath for 15 min, was then neutralized with 200 g/L NaOH, and finally determined using the dinitrosalicylic acid method (25). The TSS (°Brix) content was determined using a hand refractometer (Erma, Japan) (27). The TSS (°Brix) content was determined using a hand refractometer (Erma, Japan) (27).…”

Section: Component Analysismentioning

confidence: 99%

Optimization of fermentation conditions for Chinese bayberry wine by response surface methodology and its qualities

Han

et al. 2016

J. Inst. Brew.

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Colour and flavour are both important challenges for bayberry wine production because of a shortage of selected strains. The yeast Saccharomyces cerevisiae strain YF152, separated from a natural Chinese bayberry fermentation mash [alcohol tolerance capacity (18.0%), SO2 (200 mg/L), sugar content (40%) and pH (2.50)] was employed to brew Chinese bayberry wine. Response surface methodology was used to simultaneously analyse the effects of the fermentation conditions on Chinese bayberry wine. The optimum conditions were found to be a temperature of 26.5 °C, an initial sugar content of 22.0°Brix, an inoculum size of 4.0% and an initial pH of 2.90. Under these conditions, the final alcohol content of the bayberry wine was 13.4%, the anthocyanin content was 77 mg/L and the residual sugar content was 1 g/L. These numbers agreed well with the predicted values. The major characteristic flavour components of the wine were 3‐methyl‐1‐butanol, 2‐phenylethanol, ethyl acetate, 2‐methylbutyl acetate and acetic acid. Copyright © 2016 The Institute of Brewing & Distilling

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

Cited by 9 publications

References 23 publications

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Distillation Techniques in the Fruit Spirits Production

Optimization of fermentation conditions for Chinese bayberry wine by response surface methodology and its qualities

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