Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation

Kim, Eunkyung; Chang, Yoon Hyuk; Ko, Jae Youn; Jeong, Yoonhwa

doi:10.3746/pnf.2013.18.3.203

Cited by 40 publications

(23 citation statements)

References 12 publications

(15 reference statements)

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“…On the other hand, wine obtained from Gomera rice variety with five days fermentation time was also the highest in pH but showed lowest total titratable acidity. Kim et al, 2013 also obtained a pH value of 4.4 for the 6 day fermentation period of rice wine which is slightly less than the present study. Generally, pH of the wines depends on the acid and sugar content of the wines.…”

Section: Physicochemical Analysis Of Rice Winementioning

confidence: 48%

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Effects of Variety and Fermentation Time on the Quality of Rice Wine

Aklilu¹,

Dire²,

Shikur³

2014

Sci. Technol. Arts Res. J.

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Article InformationA study was conducted to investigate the effect of variety and fermentation time on rice wine quality. Two rice varieties, X-Jigna and Gomera, and three fermentation times, 5, 6 and 7 days were used to study the physicochemical and sensory qualities of wine. Significant difference was observed at P<0.05 among the rice varieties with respect to different wine quality parameters and maximum pH (4.98), total soluble solids (3.83 °B rix) and overall sensory acceptance (4.32) were recorded for rice wine prepared from X-Jigna with 5 days of fermentation time. Wine prepared from Gomera variety for 7 days of fermentation time recorded the highest alcohol content (15.47%) followed by X-Jigna variety with the same days of fermentation time (14.90%). In comparison, the wine from Gomera rice variety with 6 days of fermentation time was found the least overall acceptance (3.84). Rice wine could, therefore, be produced for immediate consumption as a value added product and future research is still required to determine the potential of other rice varieties, the effect of other factors and the shelf life stability of the rice wine.

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Section: Physicochemical Analysis Of Rice Winementioning

confidence: 48%

“…The volume of distillate was restored to 100ml with distilled water. Then the specific gravity was measured by using hydrometer and recorded the corresponding alcohol percentage volume (Kim et al, 2013).…”

Section: Total Soluble Solids (Tss)mentioning

confidence: 99%

Effects of Variety and Fermentation Time on the Quality of Rice Wine

Aklilu¹,

Dire²,

Shikur³

2014

Sci. Technol. Arts Res. J.

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“…Selection of the proper ingredients is very important for a nuruk preparation. Thick, tightly packed grains of wheat or rice are used and ground using a mortar and pestle with added sterile water . In general, depending on the dryness of the wheat or rice, 20% of the total amount of water is adjusted during nuruk preparation.…”

Section: Nuruk a Traditional Fermentation Startermentioning

confidence: 99%

“…After removing extraneous materials and mould from the surface of the nuruk cake, it is wrapped using two or three layered paper bags and kept hanging in a location with good ventilation. When needed, the nuruk is taken out and mould spores removed if any portion has become blackened . A general and systematic procedure for making nuruk is presented in Fig.…”

Section: Nuruk a Traditional Fermentation Startermentioning

confidence: 99%

The nutritional, biochemical and health effects of makgeolli - a traditional Korean fermented cereal beverage

Nile

2015

J. Inst. Brew.

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Makgeolli is a traditional alcoholic beverage prepared from rice, barley, wheat or malt grains by fermentation using a natural starter called nuruk. The makgeolli flavour depends mainly on the content of the metabolic products (free sugars, amino acids, organic acids and aromatic compounds) produced during the fermentation of rice by moulds and yeasts. Compared with other alcoholic beverages, makgeolli contains high concentrations of nutrients, organic acids and 6-8% alcohol. Makgeolli is nutritious and is composed of 80% water, 2% protein, 0.8% carbohydrates, 0.1% fat and 10% dietary fibre, along with vitamins B and C, as well as a significant amount of lactobacilli and yeast. It has been reported that makgeolli has medicinal effects including antioxidant, anti-hypertensive, anti-diabetes and anti-cancer activities. Since makgeolli is a good source of vitamins, minerals, sugars, proteins, organic acids and free amino acids, as well as having significant medicinal importance, it can be considered a functional, medicinal and probiotic beverage.

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“…These microorganisms not only participate in saccharification and alcoholic fermentation (Nile, 2015), but also contribute to Makgeolli's unique white creamy texture and flavor (Lee & Choi, 2005). However, because of a lack of unique characteristics, inferior acceptability, and functionality, popularity of Makgeolli has been declining (Kim, Chang, Ko, & Jeong, 2013). To improve the quality of Makgeolli with microbial activities and functional characteristics, utilization of raw materials and manufacture processes have been studied (Kim, Lee, Lee, Choi, & Lee, 2004; Kim, Chang, et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

Park

Nguyen

Lee

et al. 2018

Food Science & Nutrition

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Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l‐carnitine were utilized to brew l‐carnitine fortified Makgeolli with rice. Makgeolli was prepared in two‐stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8‐fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%–65.7%). The amounts of l‐carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8–1.0, and 1.0–1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l‐carnitine and flavonols, but also made effective alcohol production (2.8%–8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.

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Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation

Cited by 40 publications

References 12 publications

Effects of Variety and Fermentation Time on the Quality of Rice Wine

Effects of Variety and Fermentation Time on the Quality of Rice Wine

The nutritional, biochemical and health effects of makgeolli - a traditional Korean fermented cereal beverage

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

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