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Comparison of the Quality Characteristics of Commercial Makgeolli Type in South Korea
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 6,  2011, pp.884-890
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.6.884
 Title & Authors
Comparison of the Quality Characteristics of Commercial Makgeolli Type in South Korea
Park, Chan-Woo; Jang, Se-Young; Park, Eun-Ji; Yeo, Soo-Hwan; Kim, Ok-Mi; Jeong, Yong-Jin;
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 Abstract
In this study, the quality characteristics of eight kinds of non-sterilized commercial makgeolli were investigated. The alcohol contents of five kinds of makgeolli were determined to be as follows: 5.7~5.8%, G , D , and C . As for the titratable acidity, makgeolli C and D showed higher than 0.5%, H showed , and the rest showed 0.45% or less. For the pH levels, there were no significant differences among the samples. The reducing-sugar content was approximately 200 mg%, and those of makgeolli A and F were lower by approximately 90 mg%. As for the organic acids, malic acid was detected only in makgeolli A and G while the acetic-acid content was high in makgeolli C and D. Concerning free sugars, fructose and sucrose were not detected, and the glucose content of makgeolli G was shown to be the highest ( mg%). The maltose contents were similar ( mg%), except for makgeolli G, whose maltose content was mg%. For the alcoholic ingredients, 0.4~0.5 mg/mL 1-propanol, 2-methyl-1-propanol, and iso-amylalcohol were detected, a suitable table wine standard. Further studies involving the quality analysis of the leavening agents, fermentation conditions, and fermentation types are needed.
 Keywords
makgeolli;quality characteristics;component;reducing sugar;
 Language
Korean
 Cited by
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