Effects of Co-Fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum Yeasts on the Volatile Aromatic Compound and Sensory Quality of Distilled Soju; Saccharomyces cerevisiae와 Hanseniaspora uvarum 효모 혼합 발효가 증류식 소주의 휘발성 향기성분 및 관능적 품질에 미치는 영향

초록

This study increased the volatile aromatic compounds in wine through the mixed fermentation of Saccharomyces cerevisiae and non-Saccharomyces yeasts to make distilled soju. The expectation was to induce changes in the metabolites, such as volatile aromatic compounds, before the distillation process, followed by concentrating these compounds through distillation to enhance the odor properties of distilled soju. When alcohol fermentation was conducted using S. cerevisiae NY-21, both single and co-fermentation showed slightly higher total acidity, and the reducing sugar began to deplete more quickly than when using S. cerevisiae 11215. When Hanseniaspora uvarum yeast was used, the content of low molecular weight volatile aroma compounds increased, particularly esters. The sensory evaluation results indicated a higher odor score in distilled soju co-fermented with S. cerevisiae and H. uvarum S6, suggesting that the mixed fermentation technology using H. uvarum could help improve the quality of distilled soju in the future. © 2024 The Korean Society of Food Science and Nutrition.

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