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Dealcoholization of Korean traditional rice wine, takju, combining thermal, bentonite clarification or reverse osmosis treatment.

ABSTRACT: The objective of this study was to prepare low-alcoholic takju. Low-alcohol (3.06%) and dealcoholized (0.04-0.28%) takju samples were prepared by adopting bentonite clarification, heat and reverse osmosis treatments. The dealcoholization of takju, in most cases, significantly (p?

SUBMITTER: Kim ID

PROVIDER: S-EPMC6811460 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature

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Dealcoholization of Korean traditional rice wine, takju, combining thermal, bentonite clarification or reverse osmosis treatment.

Kim Il-Doo ID Dhungana Sanjeev Kumar SK Park Yong-Sung YS Kim Jeong-Ho JH Shin Dong-Hyun DH

Food science and biotechnology 20190302 5

The objective of this study was to prepare low-alcoholic takju. Low-alcohol (3.06%) and dealcoholized (0.04-0.28%) takju samples were prepared by adopting bentonite clarification, heat and reverse osmosis treatments. The dealcoholization of takju, in most cases, significantly (p < 0.05) reduced the total mineral (from 505.80 to 258.61 mg/L), free amino acid (from 989.81 to 293.58 mg/mL), antioxidant potentials and total phenolic (from 345.30 to 156.30 µg GAE/mL) conte ...[more]

PMID: 31695940

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