Characteristics of Organic Acid of Makgeolli by Yeast Strains Type

효모의 종류에 따른 막걸리의 유기산 특성 연구

  • Bang, Chan Mi (Genomic Informatics Center, Hankyong National University) ;
  • Moon, Joon-Kwan (Department of Plant Life and Environmental Sciences) ;
  • Kong, Hong Sik (Genomic Informatics Center, Hankyong National University)
  • 방찬미 (국립한경대학교 유전정보연구소) ;
  • 문준관 (국립한경대학교 식물생명환경과학과) ;
  • 공홍식 (국립한경대학교 유전정보연구소)
  • Received : 2015.11.11
  • Accepted : 2016.01.18
  • Published : 2016.02.29


Organic acid fermentation by yeast an important in the flavor and aroma. June 19th brewing each by each of the kinds of yeast (Instaferm, Instaferm red, La parisienne, La parisienne red, Fermivin, Safbrew wb-06, Safele s-04, Song chun) were analyzed organic acid during storage life. All yeast with reduced organic acid on 4 days. On 10 days, Instaferm, Instaferm red, La parisienne, La parisienne red, Fermivin yeast with the increased organic acid but on 19 days these reduced organic acid and maintain to 28 days. However use of Safbrew wb-06, Safele s-04, Song chun yeast the organic acid at storage and maintain organic acid content to 28 days. The variation of each organic acid during storage life characteristic of the yeast.


  1. Im CY. 2012. Quality characteristics of persimmon Makgeolli on the processing forms of added persimmon and containing persimmon. Master's thesis. Kyungpook National University, Daegu, Korea. pp 2-6
  2. Chemler JA, Yan Y, Koffas MA. 2006. Biosynthesis of isoprenoids, polyunsaturated fatty acids and flavonoids in Saccharomyces cerevisiae. Microbial Cell Factories. 5(1):20
  3. Jeon HJ, Yu JC, Kim GW, Kong HS. 2014. Quality characteristics of Takju by yeast strain type. Korean J Food Nutr 27(5): 971-978
  4. Jin TY, Kim ES, Eun JB, Wang SJ, Wang MH. 2007. Changes in physicochemical and sensory characteristics of rice wine, Yakju prepared with different amount of red yeast rice. Korean J Food Sci Technol 39(3):309-314
  5. Jung BM, Shin TS, Kim HR. 2013. Quality characteristics during storage of rice Makgeolli added with Cheonnyuncho fermentative extract. Korean J Food Cook Sci 29(6):679-690
  6. Kim BH, Eun JB. 2012. Physicochemical and sensory characteristics of Makgeolli with pomegranate (Punica granatum L.) juice concentrate added. Korean J Food Sci Technol 44(4):417-421
  7. Kim DR, Seo BM, Noh MH, Kim YW. 2012. Comparison of temperature effects on brewing of Makgeolli using uncooked germinated black rice. Korean Soc Biotechnol Bioeng J 27(4):251-256
  8. Kim GW, Lee JH, Lee SA, Shim JY. 2012. Brewing characteristics of grape-Makgeolli. Food Eng Prog 16(3):263-269
  9. Kim HR, Kwon YH, Jo SJ, Kim JH, Ahn BH. 2009. Characterization and volatile flavor components in glutinous rice wines prepared with different yeasts of Nuruks. Korean J Food Sci Technol 41(3):296-301
  10. Korean Statistical Information Service. 2015. The statistics of mining and manufacturing survey. Available from: Accessed July 15, 2015
  11. Lee TJ, Hwang DY, Lee CY, Son HJ. 2009. Changes in yeast cell number, total acid and organic acid during production and distribution processes of Makgeolli, traditional alcohol of Korea. Korean J Microbiol 45(4):391-396
  12. Lee SJ, Kim JH, Jung YW, Park SY, Shin WC, Park CS, Hong SY, Kim GW. 2011. Composition of organic acids and physiological functionality of commercial Makgeolli. Korean J Food Sci Technol 43(2):206-212
  13. Lee YJ, Yi HC, Hwang KT, Kim DH, Kim HJ, Jung CM, Choi YH. 2012. The qualities of Makgeolli (Korean rice wine) made with different rice cultivars, milling degrees of rice, and Nuruks. J Korean Soc Food Sci Nutr 41(12):1785-1791
  14. Yu JC. 2013. Research into brewing characteristics and liquor quality stability associated with type of yeasts. Master's thesis. Hankyong National University, Anseong, Korea. pp 1-5