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KMID : 1134820110400020223
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 2 p.223 ~ p.228
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Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Cucumber during Fermentation
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Kim Sang-Yun
Kim Eun-Kyoung
Yoon Seong-Jun
Cho Nam-Ji
Jung Soo-Kyung
Kwon Sang-Ho
Chang Hoon Hyuk
Jeong Yoon-Hwa
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Abstract
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Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea. Also, there has been an increase in the varieties of Makgeolli for the younger generation. In this study, we examined the physicochemical and microbial properties of Makgeolli supplemented with cucumber during fermentation. Four hundred grams of cucumbers (20% of the total amount of rice) were grinded and added to the rice solution (2 kg rice and 3.12 L distilled water) along with the Nuruk (40 g) and yeast (14 g). After mixing the solution, it was fermented for six days in a water bath (28℃). During the fermentation, the pH value of the cucumber Makgeolli fell from 5.88 to 3.94 on day-1, and steadily increased to a pH value of 4.48 by day-6. The total acidity of the cucumber Makgeolli sharply increased from 0.02 to 0.20% on day-1, and then slowly increased thereafter to 0.28% by day-6. After the 6-day fermentation, the L values of the control and the cucumber Makgeolli were similar. The total viable cell, lactic acid bacteria and yeast count of the control and the cucumber Makgeolli increased considerably after the 6-day fermentation process. Free sugar analysis showed that glucose contents decreased with increasing fermentation periods. The succinic acid content was the highest among all the organic acids. Thirty-nine volatile compounds were observed on the final day of fermentation in the cucumber Makgeolli.
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KEYWORD
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Makgeolli, cucumber, Korean traditional rice wine
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