• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1682-1689
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• 2013

The objective of the present study is to elucidate the physicochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with mulberry during the fermentation process. Four hundred grams of mulberries (20% of the total amount of rice) were ground and incorporated into the rice solution (3.5 L of distilled water, 2.0 kg of rice, 28.0 g of yeast, and 80.0 g of nuruk). The rice solution was then placed in a water bath set at $28^{\circ}C$ and left to ferment for 7 days. The alcohol contents between the control and mulberry Makgeolli were not significantly different. The pH values of the control and mulberry Makgeolli decreased and the total acidity values were elevated after a 7-day fermentation. In the microbial analysis, the total viable cell count, lactic acid bacteria count and yeast count increased considerably through the 7-day fermentation process. For all the samples, the glucose and succinic acid contents were highest among all free sugars and organic acids, respectively. Forty-eight different volatile compounds were found in all the samples after the 7-day fermentation process.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.728-735
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• 2012

Makgeolli is the oldest Korean traditional wine made from rice, and contains 6-8% alcohol. Also, nuruk is traditionally prepared by exposing moistened ground wheat or rice to the air, and there contained airborne microorganism. In this study, purple sweet potato (PSP) was used as a raw material in the rice nuruk- and makgeolli-making processes. PSP rice nuruk (RN) was made with rice and 0-10% (w/w) PSP, and the characteristics of makgeolli were studied during fermentation. The pH during fermentation decreased from 4.27 (0% PSP-RN), 4.59 (2.5%), 4.50 (5.0%), 4.46 (7.5%), and 4.43 (10.0%) of initial fermentation day to 4.12, 3.82, 3.67, 3.71, and 3.66, respectively, at day 7. The sugar contents increased from $0.4^{\circ}Bx$ of the initial day to $8.0-8.4^{\circ}Bx$, and the levels of alcohol increased to 13.0% (0% PSP-RN), 13.2% (2.5%), 12.8% (5.0, 7.5, and 10.0%) by day 7, respectively. In addition, the contents of soluble anthocyanins and phenolics increased from 0.001-0.121 and 0.2-0.27 g/L on the initial fermentation day to 0.002-0.166 and 1.65-1.87 g/L, corresponding to increases in levels of antioxidant activities of 20-50%, respectively.

• 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.

• KSBB Journal
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• v.27 no.3
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• pp.161-166
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• 2012

The purpose of this work was to examine the antibacterial activity derived from a lactic acid bacterium isolated from korean rice wine, called makgeolli. Various physiological and biochemical properties of this strain were characterized. Both the BIOLOG system and phylogenetic analysis using 16S rRNA sequencing were utilized for identification, and the strain was designated as Lactobacillus casei HK-9, and registered in GenBank as [JQ951606]. Growth rate, production of organic acids (e.g., lactic acid and acetic acid), and pH changes during growth were monitored. The maximum concentrations of lactic acid and acetic acid were approximately 576 mM and 199 mM, respectively, and pH was changed from 7.00 to 3.74 after 72 h of incubation. HPLC was used to confirm the production of lactic acid and acetic acid. Significant antimicrobial activity of the concentrated supernatant was demonstrated against various food-poison causing bacteria (e.g., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, methicillin-resistant Staphylococcus aureus, Escherichia coli, Salmonella enteritidis). Ethanol tolerance of L. casei HK-9 showed up to 12% of ethanol within the culture.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.624-630
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• 2020

This study examined the quality characteristics of Makgeolli to investigate the availability of Korean sweet potato cultivars as alcoholic beverages. The following sweet potato varieties were used: Gogunmi, Daeyumi, Shingunmi, Shinyulmi, Shincheonmi, Jinyulmi, Jinhongmi, Jeungmi and Pungwonmi; their alcohol contents ranged from 12.20% to 14.20%, with the lowest value in Makgeolli made with Jeungmi and the highest value in Makgeolli made with Jinhongmi. The DPPH radical scavenging activity was in the range of 37.51~77.02%, with the lowest value in Makgeolli made with rice (control) and the highest value in Makgeolli made with Gogunmi. As a result of analyzing the aroma component of sweet potato Makgeolli, 27 kinds of aroma components were detected, and six kinds of alcohols, 13 kinds of esters, four kinds of acids, and four kinds of other compounds were found. Regarding the number of aroma compounds, Makgeolli made with Shinyulmi showed the lowest number with 14 kinds, while Makgeolli made with Pungwonmi showed the highest number with 27 kinds.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.94-102
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• 2020

Brown rice Makgeolli was brewed by using the Saccharomyces cerevisiae strain SRCM102596 under different fermentation conditions: temperatures at 20 and 25℃ and Nuruk ratios of 5, 10, and 15%. There were no significant differences in the pH and total acidity between samples. The alcohol content at the different nuruk ratios varied significantly by the days in the fermentation process. The major free sugars were maltose, glucose, and fructose, and they gradually reduced with fermentation. The major organic acids in the brown rice Makgeolli were oxalic acid, citric acid, malic acid, succinic acid, and acetic acid. The lactic acid content increased with the number of days in the fermentation process. Among the 24 different free amino acid contents identified, the total free amino acid content of, especially, threonine, serine, and alanine were high in the brown rice Makgeolli, at 20℃ and nuruk ratio of 10%.

• Journal of Life Science
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• v.22 no.2
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• pp.232-238
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• 2012

Kumjungsansung-Makgeolli$^{(R)}$ is a traditional Korean rice wine that is fermented from traditional nuruk and rice. In this study, we performed the PCR-denaturing gradient gel electrophoresis (DGGE) analysis targeting the 16S and 28S rRNA genes to characterize bacterial and fungal diversity during Makgeolli fermentation. The predominant bacteria in the PCR-DGGE profile during Makgeolli fermentation were Lactobacillus spp. (Lactobacillus curvatus, L. kisonensis, L. plantarum, L. sakei, and L. gasseri), Pediococcus spp. (P. acidilactici, P. parvulus, P. agglomerans, and P. pentosaceus), Pantoea spp. (P. agglomerans and P. ananatis), and Citrobacter freundii; these were identified on the base of analysis of 16S rRNA gene sequences. The dominant bacterium during Makgeolli fermentation was L. curvatus. The predominant fungi in PCR-DGGE profile during Makgeolli fermentation were Pichia kudriavzevii, Saccharomyces cerevisiae, Asidia idahoensis, Kluyveromyces marxianus, Saccharomycopsis fibuligera, and Torulaspora delbrueckii, and these were identified on the basis of analysis of 28S rRNA gene sequences. The dominant fungal species during Makgeolli fermentation changed from P. kudriavzevii at 0-2 days incubation to S. cerevisiae at 3-6 days incubation. This study suggests that PCR-DGGE analysis could be a suitable tool for the understanding of microbial diversity and structure during Makgeolli fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1821-1828
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• 2013

This study was conducted to investigate the physicochemical and microbial properties of Makgeolli supplemented with kiwifruit (Actinidia deliciosa). Four hundred grams of kiwifruit were added to 3.1 L of distilled water, followed by 2.0 kg of rice, 40.0 g of Nuruk, and 14.0 g of yeast. The mixed rice solution was then fermented at $28^{\circ}C$ for 6 days to prepare the kiwifruit Makgeolli. The pH values of the kiwifruit Makgeolli decreased from 5.31 to 4.37, but the total acidity values increased from 0.05 to 0.34% during fermentation. The total viable cells ($3.18{\times}10^7$ and $2.88{\times}10^7$, respectively), lactic acid bacteria ($1.51{\times}10^6$ and $1.50{\times}10^6$, respectively), and yeast counts ($1.96{\times}10^7$ and $1.90{\times}10^7$, respectively) of the kiwifruit Makgeolli and control were similar throughout the fermentation process. Glucose was the major free sugar in the control and kiwifruit Makgeolli and significantly decreased during fermentation. Succinic acid was the highest organic acid in both the control (24.6 mg/mL) and kiwifruit Makgeolli (26.3 mg/mL). In a volatile compound analysis, 3-methyl-1-butanol, 2-methyl-1-propanol and ethyl acetate were the major volatile compounds in the kiwifruit Makgeolli.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.85-91
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• 2021

The physicochemical properties of deodeok (Codonopsis lanceolate) was investigated in relation to the different steaming time and cycles of steaming and drying (S/D). Additionally, the quality characteristics of Makgeolli with different amount (0-0.45%) of steaming and drying deodeok (SD) were measured comparison to non-steaming and drying deodeok (NSD). L⁎ values of deodeok tended to decrease as the number of S/D cycles and steaming times increased, while BI showed the opposite trend for L⁎ values. Reducing sugar increased significantly from 1 to 3 S/D cycles and decreased thereafter (p<0.05). Also, processed with steaming for 4 h and 5 S/D cycles had the highest antioxidant properties. Principal component analysis (PCA) revealed that the S/D process notably influenced the properties of deodeok. Quality characteristics of Makgeolli showed that 0.45% SD resulted in higher antioxidant properties than control or NSD.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.627-635
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• 2012

This study was conducted to investigate the preference for and recognition of Makgeolli by foreign students to determine its potential for export. From March 15 to 29, 2010, 300 students from four universities (Kyung-Hee University, Hankuk University of Foreign Studies, Yonsei University, Chung-Ang University) were surveyed and data from 287 subjects were used for subsequent analyses. The recognition of Makgeolli was as follows: 40.3% knew that Makgeolli's was fermented alcohol; 49.5% knew its proof; 85.7% knew that rice and wheat were the main ingredients of Makgeolli; 72.8% knew it was Korean traditional alcohol. The preference for Makgeolli's was as follows: flavor (3.46), color (3.43), aroma (3.30), texture (3.28), reverberation (3.36), shape of glass (3.51) and Korean bar (3.72), which were slightly high. However, hangover (3.02) and plastic bottle (3.08) had lower values than the other variables. Overall, participants were likely to recommend Makgeolli to others (Male 3.57, Female 3.72), but they did not think that it is a good ingredient for food (2.91). The opportunity for the globalization of Makgeolli appeared to be high (Male 3.57, Female 3.74). To improve the export of Makgoelli, respondents reported that a better marketing strategy (37%) and new type of bottle (42.8%) were needed.