Fermentation characteristics with/without nirrogen source and quality of the distillatc of Opuntia ficusindica var. saboien were investigated during the manufacturing process of a Korea traditional liqur.As the fermentation period increased, acidity,b...
Fermentation characteristics with/without nirrogen source and quality of the distillatc of Opuntia ficusindica var. saboien were investigated during the manufacturing process of a Korea traditional liqur.As the fermentation period increased, acidity,brox degree,and alcohol concentration increased, whereas pH and contents of reducing sugar decreased. Acidity, pH, ane brix degree were higher, wheres the content ot reducing suger lower,in the nitrogen source-added distillate than in distillate without nitrogen source. The growth of yeast increased,while that of bacteria decreaed; this trend was more prominent with the addition of a nitrogen source. Sojues, distilled form two types of mashes and diluted with H_2O and tails of distillate into 22%alcohol concentration, showed pH 3.7~4.0, acidity 0.02~0.10, and 5.4~6.1 Brix Analysis through GC using diret injtection methods revealed commom volatile flavor compounds in sojues, including acetaldehyde, acetyl acetone, acetic acid ethyl ester, ethyl alcoho,2-propyl alcohol, acetone, n-propyl alcohol, buranoic acid methyl ester, 2-pheyl ethanol, thymol,acetic acid phenyl ester, and vanillic aldehyde.As revealed through the sensory evaluation, no significant different(p>0.0.5)in overall acceptability was shown among four experimental groups, while color and flavor showed significant differences(p〉0.05)