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KMID : 0665420120270040383
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Korean Journal of Food Culture
2012 Volume.27 No. 4 p.383 ~ p.390
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Changes in Qaulity Characteristics of Makgeolli during Storage Time
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Ji Yun-Jeong
Chung Hai-Jung
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Abstract
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This study was conducted to investigate the physicochemical and sensory changes of 6 kinds of commercial Makgeolli (A, B, C, D, E, and F) during storage at 4±1oC for 30 days. The initial pH was 3.50~4.23, but it increased to 3.65~4.37 by
the end of the storage period (p<0.05) There were no significant differences in titratable acidity between the beginning and
end of the storage period. The reducing sugar content of A and B increased, whereas C, D, E, and F decreased with
increasing storage time. A decrease in lightness (L values) was observed in all samples with increasing storage time
(p<0.05). The alcohol content increased from beginning values of 5.90~6.10% to ending values of 6.30~7.35% at the end
of storage, of which sample B exhibited the highest value. A sensory evaluation test revealed that the overall acceptability
of samples A, B, D, and E were still within acceptable limits, but samples C and F showed undesirable changes during 30
days of storage at 4oC.
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KEYWORD
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Makgeolli, physicochemical, sensory changes, storage time
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