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

다수성 벼 품종의 양조 특성 연구

  • Lee, Dae Hyoung (Gyeonggi-do Agricultural Research and Extension Services) ;
  • Lee, Yong Sun (Gyeonggi-do Agricultural Research and Extension Services) ;
  • Cho, Chang Hui (Gyeonggi-do Agricultural Research and Extension Services) ;
  • Seo, Jae Soon (Gyeonggi-do Agricultural Research and Extension Services) ;
  • Park, In Tae (Gyeonggi-do Agricultural Research and Extension Services) ;
  • Kim, Heui Dong (Gyeonggi-do Agricultural Research and Extension Services) ;
  • Lim, Jae Wook (Gyeonggi-do Agricultural Research and Extension Services)
  • 이대형 (경기도농업기술원 작물개발과) ;
  • 이용선 (경기도농업기술원 작물개발과) ;
  • 조창휘 (경기도농업기술원 작물개발과) ;
  • 서재순 (경기도농업기술원 작물개발과) ;
  • 박인태 (경기도농업기술원 작물개발과) ;
  • 김희동 (경기도농업기술원 작물개발과) ;
  • 임재욱 (경기도농업기술원 작물개발과)
  • Received : 2013.05.16
  • Accepted : 2013.08.29
  • Published : 2013.12.31


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.


Supported by : 농촌진흥청


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