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Brewing and Fermenting Characteristics of Makgeolli Produced from High-yielding Rice Varieties

다수성 벼 품종의 양조 특성 연구

  • Received : 2013.05.16
  • Accepted : 2013.08.29
  • Published : 2013.12.31

Abstract

We investigated the brewing and fermenting characteristics of makgeolli produced from high-yielding rice varieties. We used the high-yielding indica rice varieties, Anda and Dasan 1, and the japonica varieties, Deuraechan and Boramchan. Our results showed that the rice protein level was the highest in makgeolli produced from Anda ($7.5{\pm}0.2%$), while the amylose level was the lowest in makgeolli produced from the mid- to late-maturing japonica varieties (Deuraechan, $18.9{\pm}0.7%$; Boramchan, $18.9{\pm}1.4%$). Samples of makgeolli produced from Anda, Deuraechan, and Boramchan by using the Ipguk (Koji) method had an alcohol content of 16.6-17.4% on completion of fermentation. By contrast, makgeolli produced from Dasan 1 had an alcohol content of 14.3%; further, the makgeolli differed significantly in the sensory test and was scored as excellent regarding comprehensive preference. For makgeolli produced by using the uncooked rice fermentation method, samples produced from the indica varieties, Anda and Dasan 1, had lower alcohol contents (17.2% and 17.0%, respectively) and higher total acidity levels (0.33% and 0.31%, respectively) than did samples produced from the japonica varieties, Deuraechan and Boramchan (0.28% for both). In the sensory test, samples produced from Anda and Dasan 1 performed significantly better regarding scent, swallowing, and comprehensive preference.

Keywords

high-yielding rice;brewing;boramchan

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Cited by

  1. Comparison of Physicochemical Properties between Conventional and High-Yielding Rice Varieties vol.48, pp.1, 2016, https://doi.org/10.9721/KJFST.2016.48.1.20

Acknowledgement

Supported by : 농촌진흥청