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KMID : 0380620160480010027
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 1 p.27 ~ p.35
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Fermentation Characteristics of Makgeolli Containing Aronia (Aronia melanocarpa, Black chokeberry)
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Park Mi-Jung
Kim Hyeong-Kook
Choi Kyong-Kun
Koo Bon-Yeol
Lee Si-Kyung
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Abstract
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This study was conducted to investigate the quality characteristics of makgeolli containing aronia, (Aronia melanocarpa (0-1.9%)). After an initial decrease in the range of pH from 4.93-5.04 to 3.43-3.61 over a period of 6 days, it gradually increased until 14 days. As the fermentation proceeded, sugar contents and reducing sugar contents initially increased in majority of the samples, and subsequently decreased after 2 days. Total acidity contents increased until 6 days and then became higher as the content of aronia increased. Total acidity levels were within the range of 0.50-0.62%. After 14 days of fermentation, the alcohol contents ranged between 11.97 and 14.13%. Over the same time span, the amino acid content increased from a range of 1.57-2.22 to 5.86-6.92%. The microbial cell count and yeast colony count increased over the initial 4 days and then gradually decreased. Total polyphenol content and total flavonoid of aronia makgeolli were significantly higher than those of the control group. Based on the sensory evaluation, makgeolli with 1.3% aronia demonstrated the highest overall acceptance.
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KEYWORD
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aronia, makgeolli, fermentation characteristics
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