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http://dx.doi.org/10.9799/ksfan.2013.26.4.633

Pasteurization Characteristics of Makgeolli (Korea Rice Wine) with Various Initial Concentrations of Yeasts  

Lee, Jin-Won (Dept. of Food & Biotechnology, Hankyong National University)
Chung, Yoon-Kyung (Dept. of Nutrition & Culinary Science, Hankyong National University)
Park, Jang-Woo (Dept. of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University)
Publication Information
The Korean Journal of Food And Nutrition / v.26, no.4, 2013 , pp. 633-637 More about this Journal
Abstract
There is an increasing consumption of Makgeolli in both domestic and foreign markets due to a high interest in Korean traditional alcoholic beverages. However, currently, a standardized system of manufacturing, storing and circulating Makgeolli is not available. Therefore, manufacturing the constant quality of finished products is hardly achieved due to the uncertified quality index of Makqeolli. In particular, quality changes occur as a result of variable initial load of microorganisms during shelf life. Eight different commercially available brands of Makgeolli were obtained, and their initial concentrations of yeasts were measured. One brand with the highest concentration was chosen, and the variable initial concentrations were prepared at a concentration of $10^6{\sim}10^8$ yeast CFU/ml. These Makgeolli samples were heat-treated at 65, 70, 75 or $80^{\circ}C$. It was shown that temperatures higher than $75^{\circ}C$ were needed in order to pasteurize Makgeolli properly. In addition;it is considered that controlling the microorganisms by a standardized system for the processing analysis would improve the quality of Makgeolli.
Keywords
Makqeolli; pasteurization; yeast; thermal inactivation; processing analysis;
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Times Cited By KSCI : 8  (Citation Analysis)
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