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.
Keywords: Acetaldehyde; Alcoholic beverage; Sulphite; Wine.