국내 시판 막걸리의 품질특성 비교

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

본 연구에서는 국내 시판되는 비살균 막걸리 8종의 품질 특성을 조사하였다. 막걸리 5종의 알코올 함량은 5.7~5.8%, G $6.7{\pm}0.1%$, D $6.8{\pm}0.2%$, C $7.5{\pm}0.1%$로 각각 분석되었다. 적정산도는 막걸리 C와 D에서 0.5%이상, H에서는 $0.49{\pm}0.02%$로 높게 나타났으며, 나머지는 0.45% 이하로 나타났으며, pH는 시료 간에 큰 차이는 없었다. 환원당 함량은 약 200 mg%정도이며, A와 F는 약 90 mg%로 낮게 나타났다. 유기산 중 malic acid는 막걸리 A와 G에서만 검출되었으며, acetic acid는 C와 D에서 높게 나타났다. 유리당 중 fructose와 sucrose는 검출되지 않았으며, glucose 함량은 막걸리 G에서 $335.1{\pm}40.3$ mg%로 가장 높게 나타났다. Maltose 함량은 막걸리 E($73.5{\pm}1.8$ mg%)를 제외하고는 $23.5{\pm}1.0{\sim}45.0{\pm}1.1$ mg%로 비슷하게 나타났다. 알코올 성분으로는 1-propanol, 2-methyl-1-propanol 및iso-amylalcohol이 검출되었으며, 함량은 0.4~0.5 mg/mL로 탁주규격에 적합하였다. 이상과 같이 막걸리의 이화학적 특성을 비교하였으며 발효제, 담금조건, 담금유형별에 따른 품질분석에 관한 연구가 요구되었다.

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.