• Journal of Microbiology and Biotechnology
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• v.22 no.8
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• pp.1101-1106
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• 2012

Market fresh makgeolli was stored at different temperatures of $4^{\circ}C$ and $25^{\circ}C$ to assess the change of the microbial diversity according to the storage temperature and period. Yeast counts increased until day 3 of storage and decreased thereafter. General and lactic acid bacterial counts continuously increased during storage. The data indicated that the control of growth of microorganisms, particularly general bacteria and lactic acid bacteria (LAB), is essential. Total acid levels started to decrease in the makgeolli stored at $4^{\circ}C$, and increased from day 6 of storage in the makgeolli stored at $25^{\circ}C$. The increase of total acid in the non-refrigerated condition greatly affected the quality of makgeolli. In both the fresh makgeolli samples stored at $4^{\circ}C$ and $25^{\circ}C$, yeast (Saccharomyces cerevisiae) and molds (Aspergillus tubingensis, Candida glaebosa, and Aspergillus niger) were noted. Denaturing gradient gel electrophoresis (DGGE) band patterns were almost constant regardless of the storage period. As for bacteria, Lactobacillus crustorum, L. brevis, and Microlaena stipoides were found in the makgeolli stored at $4^{\circ}C$, and L. crustorum, Lactobacillus sp., L. plantarum, L. brevis, L. rhamnosus, and L. similis were found in the makgeolli stored at $25^{\circ}C$. In particular, in the makgeolli stored at $25^{\circ}C$, L. crustorum and L. plantarum presented dark bands and were identified as the primary microorganisms that affected spoilage of fresh makgeolli.

• Korea journal of population studies
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• v.26 no.2
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• pp.91-110
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• 2003

This study analyzed data from 1997 Korea's Behavioral Risk Factor Surveillance System Survey collected through telephone questionings based on the multi-stage stratified random sampling. We categorized respondents into those who had ever drunk an alcoholic beverage in the last month and those who didn't and, referring to the World Health Organization's guideline, the former group were further categorized into low risk drinking group and high risk drinking group. Employing bivariate probit regression analyses with censoring on independent variables such as preferred type of alcoholic beverage, the number of types of beverages consumed, age, marital status, education, occupation, residential area, current smoking, body mass index and stress suggested (1) that those who prefer soju are more likely to involve high risk drinking than those who and prefer the other alcoholic beverages (2) that those who are relatively older, who live without a partner, who have jobs, who. are vulnerable to stress, or who enjoy more than one type of beverage are more likely to be exposed to high risk drinking than the others.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.1-10
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• 2011

Rice alcoholic beverages, cheongju and beopju, which are recorded in "Koryodokyung", "Koryosageolyo", and "Koryosa", were used in national and royal ceremonies, and yakju was used in the Palgwanhoi ritual. In the late $11^{th}$century, King Munjong imported hwaju and haenginjabeopju from the royal family of the Song Dynasty. Alcoholic beverages in the early $12^{th}$century included the medical use for kings, such as gyehyangeoju, which the Emperor of the Song Dynasty sent to King Yejong, baekjainju, which was sent to King Myeongjong for his health, and yangju, which is goat milk fermented alcohol from the nomads in the northern regions. In the early$13^{th}$ century there was also dongrak, which is a horse-milk fermented alcohol, grape wine sent from Yuan to King Chungryeol in the late $13^{th}$ century, and sangjonju, a type of special cheongju sent from Yuan in the early $14^{th}$ century. Baekju from Yuan was recorded in oral traditions, which suggests that soju, which is distilled cheongju, was consumed in the late $14^{th}$ century. Gold and silver wares for alcoholic beverages had important political, social, and economic meanings as national gifts to other countries and internally as the king's royal gift to his subjects. In the late $14^{th}$ century, soju was prohibited, and the use of gold and silver wares for alcoholic beverages was banned at the same time. This study examined the historical characteristics of the use of traditional rice alcoholic beverages, the emotional preference for foreign alcoholic beverages, and the gold and silver wares used for alcoholic beverages Koryo Dynasty.

• Mycobiology
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• v.41 no.3
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• pp.139-144
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• 2013

Makgeolli is a traditional cloudy-white Korean rice wine with an alcohol content of 6~7%. The present study investigated the morphological characteristics, carbon-utilizing ability, fatty acid composition, alcohol resistance, glucose tolerance, and flocculence of Saccharomyces cerevisiae Y98-5 and Pichia anomala Y197-13, non-S. cerevisiae isolated from Nuruk, which is used in brewing Makgeolli. Similar morphological characteristics were observed for both isolated wild yeast strains; and the carbon source assimilation of Y197-13 differed from that of other P. anomala strains. Strain Y197-13 was negative for D-trehalose, mannitol, arbutin, I-erythritol, and succinic acid. The major cellular fatty acids of strain Y197-13 included C18:2n6c (33.94%), C18:1n9c (26.97%) and C16:0 (20.57%). Strain Y197-13 was Crabtree-negative, with 60% cell viability at 12% (v/v) ethanol. The flocculation level of strain Y197-13 was 8.38%, resulting in its classification as a non-flocculent yeast.

• Journal of Microbiology and Biotechnology
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• v.22 no.12
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• pp.1749-1757
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• 2012

Makgeolli is a traditional rice wine favored by the general public in Korea. This study investigated the fermentation and sensory characteristics of using wild yeast strains for brewing makgeolli. A non-Saccharomyces cerevisiae strain was isolated from nuruk and termed Y197-13. It showed 98% similarity to Pichia anomala and had an optimal growth temperature of $25^{\circ}C$. Makgeolli was manufactured using koji, jinju nuruk, and improved nuruk as fermentation agents. Y197-13 makgeolli brewed with koji had alcohol and solids contents of 11.1% and 13.9%, respectively. Sweet sensory characteristics were attributed to residual sugars in makgeolli with 6% alcohol. The makgeolli had a fresh sour taste and carbonated taste. Volatile component analysis showed the isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, and fatty acid, including ethyl oleate and ethyl linoleate, relative peak area was higher in Y197-13 makgeolli than in makgeolli with Saccharomyces cerevisiae. These results suggest the wild yeast, Y197-13, as a candidate for brewing makgeolli.

• The Korean Journal of Mycology
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• v.40 no.4
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• pp.210-214
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• 2012

The aim of this study was to determine changes of physicochemical properties and microorganisms of commercial Makgeolli during storage at $10^{\circ}C$ and $25^{\circ}C$ During storage at $10^{\circ}C$ for 11 days, ethanol contents did not increased up to 7.0%, and pH and total acidity were ranged with 3.12-3.99 and 0.22-0.28%, respectively. Makgeolli which was storaged at $25^{\circ}C$ for 11 days showed more than 7.0% of alcohol contents, pH of 3.96-4.17 and total acidity of 0.27-0.30%. Yeast cell counts showed maximal $2.90-16.00{\times}10^7$ CFU/mL at $10^{\circ}C$ for 3 days and $1.12-29.40{\times}10^7$ CFU/mL at $25^{\circ}C$ for 1 day. Lactic acid bacteria and total bacteria cell counts of Makgeolli which was storaged at $25^{\circ}C$ for 11 days were higher than those $10^{\circ}C$ storage. In preference test, Makgeolli from storage at $10^{\circ}C$ for 11 days was showed the level of 4.9-5.2 points however, Makgeolli from storage at $25^{\circ}C$ for one day showed below 5.0 point.

• Microbiology and Biotechnology Letters
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• v.38 no.1
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• pp.46-52
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• 2010

Yakju, a Korean traditional alcoholic beverage, is made from glutinous-rice flour or rice starch with nuruk. In this study, we investigated that fermentation characteristics in yakju was made with glutinous rice and pretreatment. The yeast and nuruk were used Y90-9 and SP1800 (a kind of improved nuruk), respectively. pH and brix degree of yakju, brewed with glutinous rice flour by heating, were higher than the others during fermentation process. Total acid contents were 0.2~0.3 and the highest alcohol degree (15.75%(v/v)) was fermented glutinous rice flour by heating. Reducing sugar contents were 3.5-3.9 mg/mL. Yakju, which brewed with glutinous rice flour, of amino acid degree, UV absorbance and color degree was higher than yakju which brewed with glutinous rice starch. Succinic acid was the highest organic acid among 6 organic acids and free sugar contents described as glucose > maltose > fructose. Twenty one components were identified including 3 alcohols, 17 esters and one aldehyde. Of these, ethyl palmitate, which was described as mild flavor, was the highest %area except ethyl alcohol. Overall, the fermentation performed using glutinous rice flour by heating and improved-nuruk showed the best results for yakju production.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.70-76
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• 2013

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.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.369-376
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• 2017

Maturation of distilled spirit can generate diverse flavors and tastes. Rice Soju was matured in oak casks (MSO) and stainless steel containers (MSS) for one year at ambient temperature. Ipguk (Aspergillus luchuensis) and Saccharomyces cerevisiae Y88-4 were used, and reduced pressure ($110{\pm}20Torr$) distillation was applied to brew Soju. Acidity and conductivity were increased in both MSO and MSS. MSO reduced alcohol content (from 43 to 40%) and volume (from 18,000 to 12,730 mL), and significantly altered yellowness (from 0.2 to 30.2). Furthermore, MSO increased the isoamyl alcohol (from 276.7 to $339.2{\mu}g/mL$) and isobutyl alcohol (from 122.3 to $144.2{\mu}g/mL$) content. Gas chromatography-mass spectrometry was used to detect volatile compounds in Soju, which included 20 esters, 7 alcohols, 2 acids, and 5 miscellaneous compounds. Oak lactone was detected only in MSO and was considered as a specific flavor component associated with oak maturation. Thus, maturation materials contribute to the physicochemical property of distilled spirits.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.112-116
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• 2006

Levels of ethyl carbamate, by-product produced naturally during fermentation, in Korean alcoholic beverages were determined by Gas Chromatography/mass spectrometry/selected ion mode (GC/MS/SIM), and their daily intake by Korean adult group was estimated. In GC/MS/SIM analysis 0.8-10.1, 0.5-0.8, 0.4-0.9, 3.5-689.9, 8.4-30.3, 13.9-30.0, and 1.7-11.7 ppb of ethyl carbamate were detected in soju, beer, takju, fruit wine, cheongju, whiskey, and grape wine, respectively. Maximum daily exposure of ethyl carbamate through alcoholic beverage consumption was 7.41 ng/kg body weight/day for average Korean male, with one soju brand and two fruit wine brands showing high ethyl carbamate level.