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Characteristics of brewing product, Mageoly mashes diluted by the same ratio of water was investigated for alcohol formation, pH change, acid formation, nucleotide content and sensory evaluation stored at 3℃ or 30℃ during 7 days. Each sample was mixed with lysozyme 270ppm and glycine 0.27%, or lysozyme 450ppm and glycine 0.45% on the secondary brewing process in Mageoly brewing. The brewing was not affected by addition of lysozyme and glycine mixture. When the lysozyme-glycine mixture was added during brewing, that resulted in a decrease in pH, a suppression of acid formation and an increase in IMP and inosine content. Therefore there was significantly improved in taste and palatability.
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