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Effects of the high pressure homogenization on the viability of yeast cell and volatile components in non-pasteurized rice wine
Cited 2 time in
Web of Science
Cited 3 time in Scopus
- Authors
- Issue Date
- 2016-08
- 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 wine ; 농수해양 ; rice wine ; high pressure homogenization ; yeast inactivation ; reduction factor ; volatiles
- 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
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