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

机译：酵母菌株对韩国大米蒸馏酒的理化特性，甲醇和乙醛谱及挥发性化合物的影响

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摘要

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 <2 mg L-1 methanol content. Strains D2, BD and ED produced the lowest amounts of acetaldehyde. The head portions of the spirits, which started in the fraction that contained <5 mg L-1 of acetaldehyde, were between 7.7% (BD) and 18.2% (LP) of the total fractions. Strains D2, CL and CY produced more alcohol in the body fraction than the other yeasts. The major volatile compounds were esters in the form of fatty acid ethyl esters, such as ethyl palmitate, ethyl myristate and ethyl oleate. Isoamyl alcohol, which is an important volatile compound for rice wine, occupied 0.91-2.24% of the relative peak areas. Strain D2, of the strains tested, appeared to be the most appropriate yeast for Korean distilled spirit based on alcohol production and the high relative peak area of volatile compounds, except for ethanol. Strains CL and CY could also be considered for producing high-quality Korean rice distilled spirits with efficiency and flavour. Copyright (c) 2015 The Institute of Brewing & Distilling
机译：这项研究的目的是研究酵母菌株对韩国大米蒸馏酒的理化特性，甲醇和乙醛谱以及挥发性化合物的影响。将十个酵母菌株用于蒸馏酒的酿造，并将所得产物过滤并蒸馏两次。十个酵母的甲醇和乙醛含量显示出不同的曲线。在菌株CL，CY，DV，BD，ED和LP中检测到更多的甲醇，而EC，D2，D4和RH的L-1甲醇含量小于2 mg。菌株D2，BD和ED产生的乙醛量最低。酒精的头部分开始于包含小于5 mg L-1乙醛的馏分，在总馏分中的含量为7.7％（BD）至18.2％（LP）。菌株D2，CL和CY在体内的酒精含量高于其他酵母。主要的挥发性化合物是脂肪酸乙酯形式的酯，例如棕榈酸乙酯，肉豆蔻酸乙酯和油酸乙酯。异戊醇是黄酒的重要挥发性化合物，占相对峰面积的0.91-2.24％。基于酒精的产生和挥发性化合物的相对峰面积高（乙醇除外），测试的菌株中的D2菌株似乎是最适合韩国蒸馏酒的酵母。也可以考虑将CL和CY菌株用于生产高效，高风味的韩国高丽米蒸馏酒。版权所有（c）2015酿酒与蒸馏研究所

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  • 来源
    《Journal of the Institute of Brewing》 |2015年第4期|574-580|共7页
  • 作者

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

  • 作者单位

    Dankook Univ, Dept Food Sci & Nutr, Yongin 448701, Gyeonggi Do, South Korea|Dankook Univ, Inst Global Food Ind, Yongin 448701, Gyeonggi Do, South Korea;

    Gyeonggi Do Agr Res & Extens Serv, Hwaseong Si 445784, South Korea;

    Dankook Univ, Dept Food Sci & Nutr, Yongin 448701, Gyeonggi Do, South Korea;

    BHD Brewery Co Ltd, Hwaseong Si 445961, South Korea;

    Dankook Univ, Dept Food Sci & Nutr, Yongin 448701, Gyeonggi Do, South Korea|Dankook Univ, Inst Global Food Ind, Yongin 448701, Gyeonggi Do, South Korea;

    Dankook Univ, Dept Food Sci & Nutr, Yongin 448701, Gyeonggi Do, South Korea|Dankook Univ, Inst Global Food Ind, Yongin 448701, Gyeonggi Do, South Korea;

    Dankook Univ, Dept Food Sci & Nutr, Yongin 448701, Gyeonggi Do, South Korea|Dankook Univ, Inst Global Food Ind, Yongin 448701, Gyeonggi Do, South Korea;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    spirits; rice; yeast; acetaldehyde; volatile compounds;

    机译：烈酒;大米;酵母;乙醛;挥发性化合物;

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