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KMID : 1134820120410121785
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 12 p.1785 ~ p.1791
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The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks
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Lee Yoon-Ji
Lee Hae-Chang
Hwang Keum-Taek
Kim Dong-Ho
Kim Hyun-Jung
Jung Chang-Min
Choi Yoon-Ho
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Abstract
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This study aimed to characterize and compare makgeolli (a Korean rice wine) made using different raw materials. Five cultivars of rice and wheat flour were used as starch materials for makgeolli and assessed for their moisture, crude lipid, crude protein, and crude dietary fiber content. Overall, wheat flour was higher in crude lipid and crude protein and lower in moisture than rice. Makgeolli characteristics were assessed for pH, total acids, organic acids, free sugars, color and appearance. We found no significant differences in pH and total acids between makgeolli made from rice and wheat flour. In addition, the major free sugar in the makgeolli made from rice and wheat flour was glucose, although the content of total free sugars was lower in the wheat flour makgeolli (67.75 mg/mL) than the rice makgeolli (76.41～84.53 mg/mL). In terms of organic acids content, the total organic acid content was highest in the wheat flour makgeolli, while the major organic acids of the makgeolli made from rice and wheat flour were lactic acid and succinic acid, respectively. There were no significant differences in color values among rice makgeolli, but the rice makgeolli was higher in sensory scores (indicating preference) than the wheat flour makgeolli. As the degree of milling increased, moisture, crude lipid, and crude protein in the rice decreased. Acetic acid in the makgeolli also decreased, while there were no significant differences in pH, total acids, free sugars, color values, and sensory scores (except fruitiness). Traditional nuruk (TN) and cultured nuruk (CN) were compared as fermentation starters. Nuruk is a Korean traditional starter for fermentation of makgeolli and a raw material for makgeolli making. The pH in the makgoelli made with TN and CN were 4.29～4.65 and 4.02～4.23, respectively. Total organic acid content was higher in the TN makgeolli (3.5～6.3 mg/mL) compared to the CN makgeolli (2.3～4.3 mg/mL). The content of free sugars in the makgeolli made with CN was higher (59.44～73.34 mg/mL) than that with TN (56.45～59.75 mg/mL). The Hunter color test showed that makgeolli made with TN was lighter and higher in red and yellow color compared to CN. Overall sensory acceptability was higher in the CN makgeolli compared to the TN makgeolli.
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KEYWORD
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makgeolli, rice cultivar, milling degree, nuruk, sensory characteristics
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