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KMID : 0380620200520010094
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 1 p.94 ~ p.102
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Characteristics of brown rice Makgeolli brewed at different temperatures and mixing ratios of Nuruk
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KIm Jjn-Kyeong
Jo Seung-Wha
Kim Eun-Ji
Ham Seung-Hee
Jeong Do-Youn
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Abstract
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Brown rice Makgeolli was brewed by using the Saccharomyces cerevisiae strain SRCM102596 under different fermentation conditions: temperatures at 20 and 25oC and Nuruk ratios of 5, 10, and 15%. There were no significant differences in the pH and total acidity between samples. The alcohol content at the different nuruk ratios varied significantly by the days in the fermentation process. The major free sugars were maltose, glucose, and fructose, and they gradually reduced with fermentation. The major organic acids in the brown rice Makgeolli were oxalic acid, citric acid, malic acid, succinic acid, and acetic acid. The lactic acid content increased with the number of days in the fermentation process. Among the 24 different free amino acid contents identified, the total free amino acid content of, especially, threonine, serine, and alanine were high in the brown rice Makgeolli, at 20oC and nuruk ratio of 10%.
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KEYWORD
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brown rice makgeolli, alcohol, free sugars, organic acid, free amino acid
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