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Comparison of the Quality Characteristics of Commercial Makgeolli Type in South Korea

국내 시판 막걸리의 품질특성 비교

  • Park, Chan-Woo (Dept. of Food Science and Technology, Keimyung University) ;
  • Jang, Se-Young (Dept. of Food Science and Technology, Keimyung University, KMF Co, Ltd.) ;
  • Park, Eun-Ji (Dept. of Food Science and Technology, Keimyung University) ;
  • Yeo, Soo-Hwan (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Kim, Ok-Mi (Faculty of Hotel Culinary Arts, Taekyeung College) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University)
  • 박찬우 (계명대학교 식품가공학과) ;
  • 장세영 (계명대학교 식품가공학과 및 (주)케이엠에프) ;
  • 박은지 (계명대학교 식품가공학과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 김옥미 (대경대학교 호텔조리계열) ;
  • 정용진 (계명대학교 식품가공학과)
  • Received : 2011.05.26
  • Accepted : 2011.10.21
  • Published : 2011.12.30

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 $6.7{\pm}0.1%$, D $6.8{\pm}0.2%$, and C $7.5{\pm}0.1%$. As for the titratable acidity, makgeolli C and D showed higher than 0.5%, H showed $0.49{\pm}0.02%$, 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 ($335.1{\pm}40.3$ mg%). The maltose contents were similar ($23.5{\pm}1.0{\sim}45.0{\pm}1.1$ mg%), except for makgeolli G, whose maltose content was $73.5{\pm}1.8$ 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.

Acknowledgement

Supported by : 농촌진흥청

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