Changes in physicochemical properties and aroma compounds of rice-distilled soju during oak-cask accelerated maturation

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Key Points

The study aims to identify how maturation temperature affects the physicochemical quality and volatile aroma of rice-distilled soju during oak-cask aging.
Rice-distilled soju with 45% alcohol content was aged in oak barrels at 25, 35, and 45°C for 12 weeks.
Physicochemical properties and aroma compounds were analyzed using methods like SPME-GC/MS.
Conductivity, pH, total acidity, and color were measured throughout the maturation process.
Higher maturation temperatures significantly increased alcohol content, decreased pH, and increased total acidity.
Conductivity increased notably with maturation time at all temperatures, especially at higher temperatures.
Color analysis indicated a decrease in brightness and increases in redness and yellowness, showing typical oak maturation characteristics.

Examines how maturation temperature influences soju quality, suggesting key findings for production.

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Jeong et al. (2026) studied this question.

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