Quality Characteristics of Distilled Liquor Produced Using Ipguk (Koji) During Aging
입국으로 제조한 증류주의 숙성에 따른 품질 특성

Dae-Hyoung Lee, Jae-Woon Jung, Yong-Seon Lee, Jae-Soon Seo, In-Tae Park, Tae-Wan Kim, Jae-Ho Kim, Byung-Hak Ahn
2014 Korean Journal of Food Science and Technology  
This study aimed to investigate the aging of liquor brewed with fermented wine using ipguk (koji) in a jar (JA) and stainless steel container (SC), which are generally used in Korea, and to review the characteristics of the liquors as a function of aging time. The initial alcohol content was 39.8-40.9%, and gradually decreased in the JA and SC as the aging time increased. In the case of fusel alcohols, the n-propanol, isobutanol, and isoamyl alcohol contents did not increase with increasing
more » ... g time, in the cases of both JA and SC. The A/B (isoamyl alcohol/isobutyl alcohol) ratio was similar under reduced pressure (RP) and atmospheric pressure (AP), at 1.32-135. The A/P (isoamyl alcohol/n-propanol) and B/P (isobutyl alcohol/n-propanol) ratios were 2.17-2.22 and 1.62-1.68, respectively. During the early stages of distillation, under RP, the isoamyl alcohol content was the greatest, followed by isobutyl alcohol and ethyl palmitate. Under AP, the isoamyl alcohol content was the greatest followed by decanoic acid, ethyl palmitate, and isobutyl alcohol. The highest sensory score under RP, 60 cmHg, was 6.98±0.28.
doi:10.9721/kjfst.2014.46.6.694 fatcat:ruh3sskbhvbktnay2gwxz2wcky