Lee Myeong Gi, Ham Tae Hoon, Song Sang Hoon, Chung Dong Hwa, Yoon Won Byong
1Department of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, Chuncheon, Gangwon, 24341 Korea.
2Department of Biotechnology, Seoul Women's University, Seoul, 01797 Korea.
Food Sci Biotechnol. 2016 Aug 31;25(4):1073-1080. doi: 10.1007/s10068-016-0173-9. eCollection 2016.
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 65°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.
本研究调查了高压均质化（HPH）替代热巴氏杀菌对米酒（RW）酵母细胞灭活及挥发性成分的影响。通过施加HPH（172兆帕，5次循环），酵母计数降低了超过4个对数循环。对HPH和热巴氏杀菌（即Holder巴氏杀菌，HP）使酵母细胞失活的情况进行了定量分析。就酵母细胞的失活而言，172兆帕、5次循环的HPH等同于65°C下3分钟的HP。在米酒中，鉴定出34种挥发性成分，包括8种醇类、18种酯类、2种酸类、1种羰基化合物、3种烃类和2种其他成分。HPH处理的样品中水果味挥发性成分更多，而HP处理的样品中检测到更多具有脂肪和油性特征的成分。
