Qualities of distilled liquor using Saccharomyces cerevisiae 88-4 separated from traditional Nuruk

摘要

This study reviews the manufacturing characteristics of distilled liquor prepared using Saccharomyces cerevisiae 88-4 separated from traditional Nuruk. From analysis of soju mash (sool-dut) during the fermentation process, 17.2% of alcohol was detected in the final fermentation with succinic acid present at the highest level (7,164.3±85.2 ppm). From the analysis of alcohol content in different distillation conditions, distillation condition No. 6 showed the lowest amount of alcohol (29.6±0.0%), whereas distillation condition No. 4 showed the highest amount (59.9±0.1%). N-propanol has been detected at the highest level in distilled liquor under conditions No. 1 and 4, each being 163.4± 18.3 and 174.0± 0.1 ppm, respectively. Isobutanol showed a tendency similar to beta-propanol. Distilled liquor in conditions No. 1 and 4 has shown the highest acetaldehyde level, each being 303.4±4.5 and 325.4± 13.1 ppm, respectively. After distillation, 14 volatile substances were found in common, with isoamylalcohol present at the highest levels in all the distilled liquors. Distillation conditions No. 3, 5, 6, and 7 have shown high levels of isobutanol that emits a banana-like fragrance and ethyl octanoate that emits a pleasant fruity and floral fragrance.