Changes of Physicochemical Properties and Microbial during Storage of Commercial Makgeolli

권영희,; 이애란,; 김재호,; 김혜련,; 안병학,

doi:10.4489/kjm.2012.40.4.210

Cited by 11 publications

(1 citation statement)

References 8 publications

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“…The pH results of this study were within the standard range of 3.8−4.7, which is the pH range of rice wine according to the Liquor Tax Act. The acidity, which affects the pH of Makgeolli, is directly related to the taste and flavor of Makgeolli and can also affect its preservation [39]. On day 0 of the fermentation, the acidity of CRM and COM was 0.20% and 0.19%, respectively.…”

Section: Changes In Ph and Total Acid Content During Fermentationmentioning

confidence: 99%

Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “Makgeolli” Supplemented with Codium fragile, a Green Seaweed

Park,

Jeon,

Park

2024

Preprint

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This study developed Makgeolli (Korean traditional alcoholic beverage) by adding raw 20% Codium fragile (Cf), a green seaweed, to a mixed base consisting of rice and oats (1:1 ratio) (COM) and analyzed its quality characteristics and antioxidant activity. The rice based Makgeolli supplemented with raw 20% Cf was designated as control (CRM). The physicochemical (pH, acidity), microbiological (yeast, lactic acid bacteria), antioxidant (DPPH, ABTS), and sensory properties (7-henodonic scale) of CRM and COM were investigated during 7 days of fermentation. The pH/acidity levels of CRM and COM reached 3.66/0.68 and 3.69/0.95 after 7 days of fermentation, respectively. Compared to CRM, COM had lower alcohol and sugar contents (P < 0.05) (CRM: 14.5%/9.8 Brix, COM: 11.2%/7.4 Brix). However, COM contained more yeast and lactic acid bacteria (P < 0.05) (CRM: 1.30/4.28 log, COM: 6.04/6.09 log) compared to CRM. The antioxidant activity of DPPH/ABTS (P < 0.05) in COM was approximately 1.5 times that of CRM (CRM: 40.00/51.57%, COM: 56.76/70.91%). In addition, COM had an excellent sensory preference score (P < 0.05) due to its overall fresh flavor and savory taste (CRM: 4.93, COM: 6.06). Therefore, COM was shown to be Makgeolli with enhanced antioxidant function, with yeast and lactic acid bacteria, and improved flavor, suggesting the possibility of commercializing this Makgeolli.

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Section: Changes In Ph and Total Acid Content During Fermentationmentioning

confidence: 99%

Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “Makgeolli” Supplemented with Codium fragile, a Green Seaweed

Park,

Jeon,

Park

2024

Preprint

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Effects of roasting conditions on Korean rice wine (Makgeolli) with licorice (Glycyrrhiza uralensis Fischer)

Lee

2022

Food Sci Biotechnol

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Fermentation profiling of rice wine produced by Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 newly isolated from Korean fermentation starter

Kim

Seo

2021

Appl Biol Chem

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The objective of this study was to determine the fermentation characteristics of rice wine produced by koji inoculated with Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 on moisturized wheat-bran and rice grain. We also compared rice wine samples produced in this study and three commercial Makgeolli. The alcohol content was about 12% higher in the rice wine samples fermented by wheat-bran koji than in the other samples. In all of the samples, the range of pH value was 3.8–4.6 and the total acid was below 0.5. The soluble solid content was highest in the rice wine sample prepared by the wheat-bran R. oryzae KJJ39 koji (15.5°Brix) and overall relatively higher in the samples with wheat-bran koji than rice koji. The content of reducing sugar was twofold higher in rice wine prepared by koji inoculated with R. oryzae KJJ39 than A. oryzae KSS2. The volatile acid content was higher in rice wine produced by the wheat-bran A. oryzae KSS2 koji than the others. In the analyses of five organic acids, A. oryzae KSS2 was found to produce more malic acid and fumaric acid while R. oryzae KJJ39 to do more citric acid, lactic acid and acetic acid. The rice wine sample prepared with the wheat-bran A. oryzae KSS2 koji contained much higher concentration of sucrose, maltose and amino acids. Comprehensively, the results of fermentation profiling suggest that both A. oryzae KSS2 and R. oryzae KJJ39 can be applied to the production of rice wine as a valuable fungal isolate for fermentation start.

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Changes of Physicochemical Properties and Microbial during Storage of Commercial Makgeolli

Cited by 11 publications

References 8 publications

Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “<em>Makgeolli</em>” Supplemented with <em>Codium fragile</em>, a Green Seaweed

Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “<em>Makgeolli</em>” Supplemented with <em>Codium fragile</em>, a Green Seaweed

Effects of roasting conditions on Korean rice wine (Makgeolli) with licorice (Glycyrrhiza uralensis Fischer)

Fermentation profiling of rice wine produced by Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 newly isolated from Korean fermentation starter

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