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

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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 < 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) contents remained in the control to RO-3 (takju sample obtained from 3-time reverse osmosis and heat treatment). Similarly, the content of volatile compounds was also significantly (p < 0.05) decreased with the dealcoholization treatments. The finding of this study clearly showed that dealcoholized takju could be prepared but at the expense of reduced nutritional and antioxidant potentials. This study could be an exemplary in promoting traditional beverages in different countries by producing low or alcohol-free drinks.

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Author notes

  1. Sanjeev Kumar Dhungana

    Present address: National Institute of Crop Science, Rural Development Administration, Miryang, 50424, Korea

Authors and Affiliations

  1. International Institute of Research and Development, Kyungpook National University, Daegu, 41566, Korea

    Il-Doo Kim

  2. School of Applied Biosciences, Kyungpook National University, Daegu, 41566, Korea

    Sanjeev Kumar Dhungana, Yong-Sung Park & Dong-Hyun Shin

  3. Department of Green Technology Convergence, Kongkuk University, Chungcheongbuk-do, 27478, Korea

    Jeong-Ho Kim

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  1. Il-Doo Kim
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  2. Sanjeev Kumar Dhungana
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Correspondence to Dong-Hyun Shin.

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Kim, ID., Dhungana, S.K., Park, YS. et al. Dealcoholization of Korean traditional rice wine, takju, combining thermal, bentonite clarification or reverse osmosis treatment. Food Sci Biotechnol 28, 1421–1431 (2019). https://doi.org/10.1007/s10068-019-00574-z

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  • DOI: https://doi.org/10.1007/s10068-019-00574-z

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