Effects of Glycyrrhiza uralensis, Menthae herba, Schizandra chinensis and chitosan on the shelf-life and quality of takju.

摘要

This study was conducted to investigate the shelf-life and quality of takju rice wine with added Glycyrrhiza uralensis (GU), Menthae herba (MH), Schizandra chinensis (SC) and chitosan (C) during storage at 10 degrees C for 12 days. The viable cell and yeast cell numbers of takju treated with S. chinensis powder (SCP) and C were moderately reduced compared with those of the standard. Takju with SC and C were shown to have the lowest oxidation activity. Turbidity of the SC and C takju were the most stable. Among the treatments, sugar content, pH and acidity showed no significant differences during storage. However, lightness, yellowness and redness values of all samples were higher than those of standard takju. Sensory evaluation showed that standard takju, SCP, and C scored comparatively higher than the other samples at 0 days. However SC + C, GU + MH and C scored higher after 9 days. Results suggest that treating takju with SCP, GU, MH, SC and C resulted in improvements in shelf life and development of quality.