Abstract
This study demonstrated the effects of different commercially available
Saccharomyces cerevisiae yeasts i.e.,
Fermivin®, La Parisienne, Songcheon, Ottogi, and Chungmoo,
on the variation in the quality of yakju samples under
accelerated aging (45°C, 14 d). The analyses of physicochemical
properties of the yakju samples were performed for, soluble
solid content (°Brix), pH, total acid content (%, as acetic acid),
alcohol (v/v%), volatile acid (mg/L), reducing sugar content (mg/mL), amino
acidity (mL), brownness (A430), and hunter color value before and
after aging. By comparing the results, significant differences in the properties
of the yakju samples before and after aging were observed. The
yakju sample fermented with wine-yeast
Fermivin® exhibited no significant change in color after
aging; furthermore, the reducing sugar content
(1.20±0.01-1.32±0.03 mg/mL) and amino acidity
(4.06±0.07-4.80±0.04 mL) of this sample were lower than those of
the other samples. The yeast of Fermivin® resulted in a
negligible residual sugar content owing to complete fermentation, thereby
minimizing the variation in quality during aging. The using of different yeasts
for fermentation induced significant differences in the contents of organic
acid, free nitrogenous components, and volatile components before and after
aging. The obtained results indicated that the properties of
yakju such as odor and browning, could be regulated based
on the type of yeast used for fermentation.
Funder
Rural Development Administration
Publisher
The Korean Society of Food Preservation
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