Quality Characteristics of Makgeolli (Rice Wine) Fermented with Koji by Starch Types
2014
Lee, H.S., Dankook University, Cheonan, Republic of Korea | Park, Y.S., Gacheon University, Republic of Korea | Bae, D.H., Dankook University, Cheonan, Republic of Korea
Two fungal strains named 1508 and 1601, and one yeast strain named 51286 were selected from nuruk. Eighteen different kojis with various starch sources were prepared using these strains and their saccharogenic powers (SP) were measured. Their quality characteristics were also analyzed. Koji, which was prepared with wheat and glutinous rice, showed the highest saccharogenic power (SP) with a value of 90 among kojis inoculated with strain 1508. The ethanol content of makgeolli prepared with each koji was in the range of 9 to 13%. Makgeolli made with brown rice showed the highest value Ethanol content. When the total Brix of makgeolli was measured, makgeolli made with glutinous rice using the 1508 koji showed the highest value with 11.3 Bx. Reducing sugar content was the highest with a value of 4.8% in the glutinous rice group using 1508 koji. The total acidity of makgeolli was in the range of 6.0 to 9.1 w/v%. As the total acidity (w/v%) of makgeolli increased, the pH value decreased. There was no significant difference in the shelf lives of makgeolli prepared with the various starch sources.
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