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KMID : 0665220160290050777
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Korean Journal of Food and Nutrition
2016 Volume.29 No. 5 p.777 ~ p.784
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The Quality Characteristics of Wheat-Makgeolli Made from Different Cultivars and Milling Rates
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Sim Eun-Yeong
Lee Seuk-Ki
Woo Koan-Sik
Kim Hyun-Joo
Kang Chun-Sik
Kim Si-Ju
Oh Sea-Kwan
Park Hye-Young
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Abstract
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This study aimed to evaluate the quality characteristics of wheat-Makgeolli (WM), a traditional Korean cereal alcoholic
drink, using three varieties of wheat, namely Jokyoung (JK), Baegjoong (BJ) and Keumkang (KK). Samples of WM brewed
from 100%, 85% and 70% milling rates of the three Korean wheat cultivars were analyzed for alcohol, pH, coloring degree,
total acids, soluble solid, free sugars, and organic acids. As the milling rates in wheat decreased, total sugar content in
WM increased while the pH of all samples decreased. The WM exhibited 0.95~1.27% in acidity, 10.2~12.5 °Brix in total
sugar, and 14~16% in alcohol content. The most organic acids in WM was lactic acid, ranging in all the samples from
85.3~650.3 mg%. The results showed that BJ under a 70% milling rate had the highest reducing sugar contents and 15.97%
in alcohol content. The carbohydrate content increased with the milling rate of wheat. Resulting in a positive correlation
between carbohydrate content of wheat and total acids, reducing sugars (p<0.001), and alcohol content (p<0.05) in WM.
Total sugar content is positively correlated with alcohol and reducing sugar content (p<0.001). Considering the yield, the
milling rates will be adjusted to raw material prices.
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KEYWORD
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milling rate , cultivars , wheat , wheat-Makgeolli , alcohol content
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