New Product Development of Korean Distilled Spirits, Soju

CHAPTER 1. GENERAL INTRODUCTION

1.1 KOREAN SOJU
1.1.1 History of Korean Soju
1.1.2 Definition of Korean Sojj
1.1.3 Soju Classification
1.1.4 Distilled Spirits Industry in Korea
1.1.5 Typical Flavour of Soju

1.2 KOREAN SOJU, TRADITIONAL AND MODERN
1.2.1 Traditional Manner of Korean Distilled Spirits, Soju
1.2.2 Modernization of Soju

1.3 NEW PRODUCT DEVELOPMENT CONCEPT FOR SOJU
1.3.1 Soju Yeast Selection
1.3.2 Industry Application
1.3.3 Soju Maturation

CHAPTER 2. MATERIALS AND METHODS

2.1 SOJU YEAST SELECTION (YEAR 1)
2.1.1 Raw Materials and Yeasts Preparation
2.1.2 Alcohol Fermentation Test
2.1.3 Lab Scale Distilled Spirits Analysis
2.1.4 Selected Yeasts Analysis
2.1.5 Analysis Methods Applied

2.2 INDUSTRY APPLICATION (YEAR 2)
2.2.1 Distillation Condition Test
2.2.2 Pilot Scale-Up Test
2.2.3 Plant Scale-Up Test

2.3 MATURATION STUDY (YEAR 3)
2.3.1 Maturation Materials and Warehouse Preparation
2.3.2 Maturation Tracking Analysis

CHAPTER 3. SOJU YEAST SELECTION (YEAR 1)

3.1 INTRODUCTION

3.2 RESULTS AND DISCUSSION
3.2.1 40 Yeasts Selection Out of 118 Yeasts
3.2.2 7 Yeasts Selection Out of 40 Yeasts
3.2.3 Characteristics of Selected 7 Yeasts

3.3 SUMMARY

CHAPTER 4. INDUSTRY APPLICATION (YEAR 2)

4.1 INTRODUCTION

4.2 RESULTS AND DISCUSSION
4.2.1 Distillation Condition: Pressure and Pot Still Material
4.2.2 Scale-Up To 30 L Pilot, 16000 L Pilot

4.3 SUMMARY

CHAPTER 5. MATURATION STUDY (YEAR 3)

5.1 INTRODUCTION

5.2 RESULTS AND DISCUSSION
5.2.1 General Analysis
5.2.2 Optical Analysis
5.2.3 Components Analysis
5.2.4 Molecular Bonding
5.2.5 Sensory Evaluation ? Consumers Preference

5.3 SUMMARY

CHAPTER 6. CONCLUSIONS

6.1 OVERVIEW OF RESULTS
6.1.1 Selected 7 Yeasts and Their Characteristics
6.1.2 Scale-Up Performance
6.1.3 Maturation Study of Soju

6.2 IMPLICATION

6.3 FUTURE WORK

Performances Throughout the Study
References

LIST OF TABLES

CHAPTER 1

Table 1 The Volume and Price of Spirits Sold in Korea 2014
Table 2 Typical Flavour Compounds and Methanol in Soju and Other
Spirits
Table 3 Study for New Product Development of Soju

CHAPTER 2

Table 4 Fermentation Formulation
Table 5 Distillation Profile of New-Make Spirit (Soju)
Table 6 General Analytical Methods
Table 7 Plant Scale Fermentation Formulation
Table 8 Matured Soju Sample (6 Variations)
Table 9 Tracking Analysis for Matured Soju

CHAPTER 3

Table 10 Selection of 40 Yeasts Out of 118 Yeasts
Table 11 Selected 40 Yeasts Comparison with S2 Industry Yeast
Table 12 Alcohol Changes in 2-Dan Fermentation and Grouping
Table 13 Fermented Wash Analysis of Final Day (Day 10)
Table 14 Analysis Results of New-Make Spirits
Table 15 Sensory Evaluation of New-Make Spirits
Table 16 Relative Comparison of Flavour Compounds by GC/MS
Table 17 Result of Yeast Identification
Table 18 Total Sugar, Substrate Utilisation, Fermentation Rate
Table 19 Similar Pattern Group of Yeasts in Organic Acids
Table 20 Organic Acids Composition and Content
Table 21 Yeast Sedimentation Test and Biomass
Table 22 Alcohol Acetyltransferase (AAT) Activity of Yeasts
Table 23 Carbon Source Utilisation ? Oxidation Test
Table 24 Carbon Source Utilisation ? Assimilation Test
Table 25 Distillation Result
Table 26 Relative Comparison of Distillate Flavour Compounds
Table 27 New-Make Spirits Sensory Evaluation

CHAPTER 4

Table 28 Distillation Properties of Pot Still Materials and Pressures
Table 29 1-Dan Fermentation
Table 30 2-Dan Fermentation
Table 31 Plant Scale Distillation Result

CHAPTER 5

Table 32 Warehouse Temperature and Relative Humidity (RH)
Table 33 Volume Loss of Matured Soju
Table 34 Alcohol Change of Matured Soju
Table 35 pH Change of Matured Soju
Table 36 Acidity Change of Matured Soju
Table 37 Conductivity Change of Matured Soju
Table 38 L/a/b Colour Change of Matured Soju
Table 39 Absorbance Change of Matured Soju
Table 40 NTU Turbidity Change of Matured Soju
Table 41 Fusel Change of Matured Soju
Table 42 Flavour Compounds Group Change of Matured Soju
Table 43 Acetic Acid Change of Matured Soju
Table 44 Glucose Change of Matured Soju
Table 45 Alkali Mineral Contents Change of Matured Soju
Table 46 O-17 NMR Change of Matured Soju
Table 47 DSC Change of Matured Soju
Table 48 Overall Satisfaction of Matured Soju
Table 49 Overall Flavour Satisfaction of Matured Soju
Table 50 Overall Taste Satisfaction of Matured Soju

CHAPTER 6

Table 51 Selected 7 Yeasts Characteristic

LIST OF FIGURES

CHAPTER 1

Figure 1 Origin of Soju

CHAPTER 2

Figure 2 1-Dan, 2-Dan Fermentation
Figure 3 Lab Scale Distillation Apparatus and Distillation Operation
Figure 4 Lab Scale Distillation Pot Stills
Figure 5 Plant Scale-Up of Soju Manufacturing Process
Figure 6 3rd Year Study Overview
Figure 7 Maturation Materials and Warehouse
Figure 8 Yeast Selection Study Procedure

CHAPTER 3

Figure 9 Alcohol Fermentation Pattern
Figure 10 Microscopic Observation of Yeast Flocculation
Figure 11 100 mL Tube Sedimentation / Flocculation Test

CHAPTER 4

Figure 12 Batch Distillation Still

CHAPTER 5

Figure 13 Warehouse Temperature and Relative Humidity (RH)
Figure 14 O-17 NMR Peak Change of Matured Soju in 12 Months
Figure 15 DSC Melting Energy Change of Matured Soju in 12 Months.

CHAPTER 6

Figure 16 Soju Properties Change in 12 Months Maturation