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

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.

Abstract