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KMID : 1134820130420101682
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 10 p.1682 ~ p.1689
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Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Mulberry during Fermentation
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Kim Eun-Kyoung
Chang Yoon-Hyuk
Ko Jae-Youn
Jeong Yoon-Hwa
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Abstract
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The objective of the present study is to elucidate the physicochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with mulberry during the fermentation process. Four hundred grams of mulberries (20% of the total amount of rice) were ground and incorporated into the rice solution (3.5 L of distilled water, 2.0 kg of rice, 28.0 g of yeast, and 80.0 g of nuruk). The rice solution was then placed in a water bath set at 28°C and left to ferment for 7 days. The alcohol contents between the control and mulberry Makgeolli were not significantly different. The pH values of the control and mulberry Makgeolli decreased and the total acidity values were elevated after a 7-day fermentation. In the microbial analysis, the total viable cell count, lactic acid bacteria count and yeast count increased considerably through the 7-day fermentation process. For all the samples, the glucose and succinic acid contents were highest among all free sugars and organic acids, respectively. Forty-eight different volatile compounds were found in all the samples after the 7-day fermentation process.
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KEYWORD
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Makgeolli, mulberry, organic acids, free sugars, volatile compounds
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