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Effects of the high pressure homogenization on the viability of yeast cell and volatile components in non-pasteurized rice wine

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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 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.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, Chuncheon, Gangwon, 24341, Korea

    Myeong Gi Lee, Tae Hoon Ham & Won Byong Yoon

  2. Department of Biotechnology, Seoul Women’s University, Seoul, 01797, Korea

    Sang Hoon Song

  3. Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang, Gangwon, 25354, Korea

    Dong Hwa Chung

  4. Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang, Gangwon, 25354, Korea

    Dong Hwa Chung

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  1. Myeong Gi Lee
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  2. Tae Hoon Ham
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  4. Dong Hwa Chung
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Correspondence to Won Byong Yoon.

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Lee, M.G., Ham, T.H., Song, S.H. et al. Effects of the high pressure homogenization on the viability of yeast cell and volatile components in non-pasteurized rice wine. Food Sci Biotechnol 25, 1073–1080 (2016). https://doi.org/10.1007/s10068-016-0173-9

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  • DOI: https://doi.org/10.1007/s10068-016-0173-9

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