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Effects of the high pressure homogenization on the viability of yeast cell and volatile components in non-pasteurized rice wine

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Authors
Lee, Myeong Gi; Ham, Tae Hoon; Song, Sang Hoon; Chung, Dong Hwa; Yoon, Won Byong
Issue Date
2016-08
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Citation
Food Science and Biotechnology, Vol.25 No.4, pp. 1073–1080
Keywords
Effects of the high pressure homogenization on the viability of yeast cell and volatile components in non-pasteurized rice wine농수해양rice winehigh pressure homogenizationyeast inactivationreduction factorvolatiles
Abstract
This study investigated the effects of high pressure homogenization (HPH) to replace a thermal pasteurization on the yeast cell inactivation and the volatile components of rice wine (RW). By applying HPH (172 MPa with 5 passes), the yeast count was reduced over 4 log cycles. The inactivation of yeast cells by HPH and a thermal processing, i.e. Holder pasteurization (HP), was quantitatively analyzed. In terms of the inactivation of yeast cells, the HPH at 172 MPa with 5 passes was equivalent to the HP at 65A degrees C for 3 min. In RW, 34 volatile components were identified, including 8 alcohols, 18 esters, 2 acids, 1 carbonyls, 3 hydrocarbons, and 2 miscellaneous. Fruity volatiles were found more in HPH samples while components having fatty and oily characters were more detected in HP treated samples.
ISSN
1226-7708
Language
English
URI
http://hdl.handle.net/10371/117523
DOI
https://doi.org/10.1007/s10068-016-0173-9
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Graduate School of International Agricultural Technology (국제농업기술대학원)Dept. of International Agricultural Technology (국제농업기술학과)Journal Papers (저널논문_국제농업기술학과)
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