Aug 1, 2015 - The amounts of methanol and acetaldehyde for the ten yeasts ... tics of makgeolli, Korean rice wine, brewed using various yeasts iso- lated from .... a large mesh and then left in the mesh for 30 min to remove excess water.
Research article Received: 11 May 2015
Institute of Brewing & Distilling
Revised: 1 August 2015
Accepted: 1 August 2015
Published online in Wiley Online Library
(wileyonlinelibrary.com) DOI 10.1002/jib.268
Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit Han Sub Kwak,1,2 Jae Soon Seo,3 Yesung Hur,1 Hyoung-Seok Shim,4 Yougnseung Lee,1,2 Misook Kim1,2 and Yoonhwa Jeong1,2* 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
