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In order to brew foxtail millet wine, a folk wine of Cheju, properties of raw materials, optimum brewing conditions were investigated. Carbohydrate and crude fat content of glutinuous foxtail millet are 71.27% and 3.47%, respectively. Since the ratio of water to steamed millet and ethanol concentration of wine showed negative correlation, less than 250% water had to added to steamed millet to maintain ethanol concentration in wine above 13%, Sugar consumption and ethanol production increased rapidly for the first 2 days, and main fermentation was done in 4 days. Ethanol concentrations were 13.0∼13.4% when foxtail millet was used, and they were 14.0∼14.3% for the mixture substrates of 90% millet and 10% rice or barley. Organic acids in millet wine were lactic acid, malic acid and succinic acid. The residual carbohydrates after fermentation were mainly xylose and oligosaccharides. A trace of methanol was detected in millet wine. The content of fusel oil was low, while the concnetration of organic acids was high. Optimum conditions for millet wine-making were as follows. Glutinuous foxtail millet with 10% rice as fermentation source need to be soaked in water and steamed for enough time. Water was added to steamed millet with the ratio of 2 : 1. The resulting mixture was stimultaneously saccharified and fermented by Aspergillus oryzae and Saccharomyces cerevisiae IAM 4274 at 20℃ for a week. Millet wine was prepared after filtering fermented broth while pressing for a week.
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