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http://dx.doi.org/10.9721/KJFST.2013.45.1.70

Quality Properties of Makgeolli Brewed with Various Rice and Koji  

Kwon, Young-Hee (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
Lee, Ae-Ran (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
Kim, Hye-Ryun (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
Kim, Jae-Ho (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
Ahn, Byung-Hak (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.45, no.1, 2013 , pp. 70-76 More about this Journal
Abstract
The aim of this research was to analyze makgeolli with nineteen kinds of rice and koji. Among 19 rice, 18 rice were domestic products and one rice was an import. For the properties of koji made with 19 kinds of rice, the acidity was over 5.0 and the saccharogenic power was more than 60SP. Makgeolli brewed with 19 kinds of rice and the koji of each rice were analyzed for alcohol contents, pH, total acidity and solid contents during fermentation. After fermentation, raw liquor's alcohol degree was set 6.0%, the pH ranged 3.47-3.76, the total acidity 0.27-0.44%, the solid contents and the reducing sugar were $2.7-4.6^{\circ}$Bx and 2.49-6.01 mg/mL. Organic acid was detected 5 kinds (oxalic, malic, lactic, acetic, succinic acid) and free sugars were found such as glucose, maltose and fructose. Hwayoung, Hopum and Sura were higher than the residue in 15 kinds of rice in the preference test.
Keywords
makgeolli; koji; rice; quality properties;
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Times Cited By KSCI : 5  (Citation Analysis)
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