Skip to main content
SpringerLink
Log in

Acetaldehyde contents and quality characteristics of commercial alcoholic beverages

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

The quality characteristics of commercial alcoholic beverages (yakju, diluted soju, and fruit wines) were evaluated by assessing pH, total acidity, acetaldehyde, SO2, and flavonoid content. pH level was the highest in diluted soju, and total acidity and flavonoid content were higher in fruit wines compared to others. SO2 was detected only in fruit wines, and the total SO2 content was higher in the order of white wine > red wine > plum wine. Acetaldehyde contents were different according to the type of alcoholic beverage and analytic method of titration, enzymatic, headspace-GC and OIV methods. In fruit wines, acetaldehyde contents were significantly different according to analytic method (p < 0.05), and acetaldehyde bound to SO2 affected its quantification, resulting in lower acetaldehyde contents assessed by titration and headspace-GC than enzymatic and OIV methods. Therefore, selection of an appropriate analytic method is important for quantification of acetaldehyde in alcoholic beverages.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Anderson SF, Anderson D. Winemaking: Recipes, Equipment, and Techniques for Making Wine at Home. Harcourt Brace Jovanovich, Inc. San Diego, USA. pp. 220–223 (1989)

    Google Scholar 

  • AOAC. Official Method of Analysis. 17th ed. Method 950.05, Method 962.12. Association of Official Analytical Chemists, Arlington, VA, USA (2000)

  • CFR. Title 27- alcohol, tobacco, products and Firearms, 27CFR4.22(b)(1). USA Code of Federal Regulations, Washington DC, USA. https://www.law.cornell.edu/cfr/text/27/4.22 (2017)

  • Chang EH, Jeong ST, Park KS, Yun HK, Roh JH, Jang HI, Choi JU. Characteristics of domestic and imported red wines. Korean J. Food Preserv. 15: 203–208 (2008)

    Google Scholar 

  • Chung H, Yoon MK, Kim MH, Park SK, Lee JG, Kim YS. Volatile hazardous compounds in alcoholic beverages. J. Appl. Biol. Chem. 55: 141–148 (2012)

    Article  CAS  Google Scholar 

  • EC. Official Journal of the European Union. Commission Regulation (EC) No 606/2009, ANNEX I B. European Commission (2009)

  • Frankel EN, Kanner J, German JB, Parks E, Kinsella JE. Inhibition of oxidation human low density lipoprotein by phenolic substances in red wine. Lancet 341: 454–457 (1993)

    Article  CAS  PubMed  Google Scholar 

  • Frivik SK, Ebeler SE. Influence of sulfur dioxide on the formation of aldehydes in white wine. Am. J. Enol. Vitic. 54: 31–38 (2003)

    CAS  Google Scholar 

  • Huh CK, Lee JW, Kim YD. Fermentation and quality characteristics of yakju according to different rice varieties. Korean J. Preserv. 19: 925–932 (2012)

    Article  Google Scholar 

  • IARC. IARC Monograph on the Evaluation Carcinogenic Risks to Humans, 71. International Agency for Research on Cancer, France (1999)

  • Jackowetz N, Li E, Mira de Orduña R. Sulphur dioxide content of wine: the role of winemaking and carbonyl compounds. Research news from Cornell’s viticulture and enology program. Res. Focus 3: 1–7 (2011)

  • Jin TY, Lee WG, Lee IS, Wang MH. Changes of physicochemical, sensory and antioxidant activity characteristics in rice wine, yakju added with different ratios of Codonopsis lanceolata. Korean J. Food Sci. Technol. 40: 201–206 (2008)

    Google Scholar 

  • Kang BT, Yoon OH, Lee JW, Kim SH. Qualitative properties of wild grape wine having different aging periods. Korean J. Food Nutr. 22: 548–553 (2009)

    Google Scholar 

  • Kim EK, Kim IY, Ko JY, Yim SB, Jeong YH. Physicochemical characteristics and acceptability of commercial low-priced French wines. J. Korean Soc. Food Sci. Nutr. 39: 1666–1671 (2010)

    Article  CAS  Google Scholar 

  • Kim YJ, Song GC, Lee YH, Jang KH, Jeong ST, Cheong C. Fruit Wine: Science and Application. Soohaksa Company, Seoul, Korea. pp. 135–145 (2012)

    Google Scholar 

  • Koh KH, Lee JH. Phenolic content and superoxide radical intensity of Korea wines. Food Sci. Biotechnol. 5: 338–342 (1996)

    Google Scholar 

  • Lee DH, Jung JW, Lee YS, Seo JS, Park IT. Fermentation characteristics for preparation of distilled liquor made of mixed grains. Korean J. Food Sci. Technol. 46: 446–455 (2014)

    Article  Google Scholar 

  • Lee HR, Hwang IW, Ha HT, Chung SK. The antioxidant capacities of imported red wines (Cabernet Sauvignon) from US and Chile. Korean J. Food Preserv. 20: 608–613 (2013)

    Article  Google Scholar 

  • Lee SJ, Kwon YH, Kim HR, Ahn BH. Chemical and sensory characterization of Korea commercial rice wines (yakju). Food Sci. Biotechnol. 16: 374–380 (2007)

    CAS  Google Scholar 

  • Lee SJ, Park CS, Kim HK. Sensory profiling of commercial Korean distilled soju. Korean J. Food Sci. Technol. 44: 648–652 (2012)

    Article  Google Scholar 

  • Lee SJ. Volatile analysis of commercial Korean black raspberry wines (bokbunjaju) using headspace solid-phase microextraction. Korean J. Food Sci. Technol. 46: 425–431 (2014)

    Article  Google Scholar 

  • Mataix E, Luque de Castro MD. Determination of total and free sulfur dioxide in wine by pervaporation-flow injection. Analyst 123: 1547–1549 (1998)

    Article  CAS  Google Scholar 

  • MFDS. Production of Food and Food Additives (Statistical Yearbook). Ministry of Food and Drug Safety, Cheongju, Korea (2016a)

  • MFDS. Korean Food Standards Codex. Ministry of Food and Drug Safety, Cheongju, Korea (2016b)

  • Miljić U, Puškaš V, Vučurović V, Muzalevski A. Fermentation characteristic and aromatic profile of plum wines produced with indigenous microbiota and pure cultures of selected yeast. J. Food Sci. 82: 1443–1450 (2017)

    Article  CAS  PubMed  Google Scholar 

  • Min YK, Lee MK, Yoon HS, Park HJ. Quality changes in jujube wine with heating temperatures. Food Eng. Prog. 1: 212–218 (1997)

    Google Scholar 

  • Moon JS, Kong TI, Cheong C. Characteristics of fermentation and aging by different adding of brewing water in Korean traditional cheongju. J. Korea Acad. Industr. Coop. Soc .16: 5468–5475 (2015)

    Article  Google Scholar 

  • NTA. 5-9 Aldehyde. National Tax Agency, Tokyo, Japan. http://www.nta.go.jp/shiraberu/zeiho-kaishaku/tsutatsu/kobetsu/sonota/070622/pdf/05.pdf (2017)

  • OIV. Compendium of International Methods of Wine and Must Analysis (Volume 2). Method OIV-MA-AS315-01. International Organisation of Vine and Wine, Paris, France (2017)

  • Park YS, Lee YJ, Lee KT. Analysis of formaldehyde and acetaldehyde in alcoholic beverage. J. Korean Soc. Food Sci. Nutr. 35: 1412–1419 (2006)

    Article  CAS  Google Scholar 

  • Roh HI, Chang EH, Joeng ST, Jahng KY. Characteristics of fermentation and wine quality. Korean J. Food Preserv. 15: 317–324 (2008)

    Google Scholar 

  • Roh SK, Song JS, Park KH. Alcohol fermentability of insam starch and characteristics of insam wine. Food Eng. Prog. 5: 43–51 (2001)

    Google Scholar 

  • Satora P, Tuszynski T. Influence of indigenous yeast on the fermentation and volatile profile of plum brandies. Food Microbial. 27: 418–424 (2010)

    Article  CAS  Google Scholar 

  • Sheridan MK, Elias R. Reaction of acetaldehyde with wine flavonoids in the presense of sulfur dioxide. J. Agric. Food Chem. 64: 8615–8624 (2016)

    Article  CAS  PubMed  Google Scholar 

  • Somers TC, Wescombe LG. Evolution of red wines II. An assessment of the role of acetaldehyde. Vitis 26: 27–36 (1987)

    CAS  Google Scholar 

  • Song JC, Park HJ. Takju brewing using the uncooked germed brown rice at second stage mash. J. Korean Soc. Food Sci. Nutr. 32: 847–854 (2003)

    Article  CAS  Google Scholar 

  • Timberlake CF, Bridle P. Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines. Am. J. Enol. Vitic. 27: 97–105 (1976)

    CAS  Google Scholar 

  • Vine RP. Wine appreciation, 2th ed. Wiley, New York, USA. p. 101 (1997)

  • WHO. Global status report on alcohol and health. World Health Organization, Geneva, Switzerland (2014)

  • Yoo KS, Kim JS, Jin Q, Moon JS, Kim MD, Han NS. Chemical analysis and sensory evaluation of commercial red wines in Korea. Korean J. Food Sci. Technol. 40: 430–435 (2008)

    Google Scholar 

  • Yoo KS, Kim JE, Moon JS, Jung JY, Kim JS, Yoon HS, Choi HS, Kim MD, Shin CS, Han NS. Evaluation of a volatile aroma preference of commercial red wines in Korea: sensory and gas chromatography characterization. Food Sci. Biotechnol. 19: 43–49 (2010)

    Article  CAS  Google Scholar 

  • Yoo MA, Chung HK, Kang MH. Optimal extract methods of antioxidant compounds from coat of grape dreg. Korean J. Food Sci. Technol. 36: 134–140 (2004)

    Google Scholar 

  • Yoon HS, Park JM, Park HJ, Jeong CW, Choi WI, Park JH, Kim SD. Quality characteristics of Korean domestic commercial white wines. Korean J. Food Nutr. 29: 538–546 (2016)

    Article  Google Scholar 

Download references

Acknowledgements

This research was supported by the Daegu University Research Grant, 2015.

Author information

Authors and Affiliations

  1. Department of Food and Nutrition, Daegu University, 201 Daegudae-ro, Gyeonsan-si, Gyeongsangbukdo, 38453, Republic of Korea

    Kwang-Seup Shin & Jeung-Hee Lee

Authors
  1. Kwang-Seup Shin
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jeung-Hee Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jeung-Hee Lee.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Shin, KS., Lee, JH. Acetaldehyde contents and quality characteristics of commercial alcoholic beverages. Food Sci Biotechnol 28, 1027–1036 (2019). https://doi.org/10.1007/s10068-019-00564-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-019-00564-1

Keywords

Search

Navigation