• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.417-421
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• 2012

The optimum conditions for manufacturing pomegranate makgeolli, cloudy Korean rice wine, treated with different levels of pomegranate (Punica granatum L.) juice concentrate were investigated. The pH, titratable acidity, amino acid content, soluble solid content, and alcohol content were measured, and the sensory properties of the makgeolli were evaluated. The pH, titratable acidity, soluble solid content and alcohol content of pomegranate makgeolli increased as the addition level of pomegranate juice concentrate increased. The amino acid content of makgeolli significantly decreased with increasing addition level of pomegranate juice concentrate. In the sensory evaluation, makgeolli with 3% pomegranate juice concentrate added during one-step-brewing had the most preferable flavor, sweetness, bitterness and overall acceptance among all samples. In conclusion, the addition of 3% pomegranate juice concentrate during one-step-brewing for makgeolli would be the best conditions for manufacturing pomegranate makgeolli.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.140-142
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• 2006

Because ochratoxin A recovery level of Makgeolli is lower (<50%) than those of other commodities such as rice, barley, and beer, Makgeolli was evaluated to improve the recovery and enable routine analysis. Use of 3% sodium bicarbonate instead of phosphate-buffered saline as homogenizing solution provided good recovery of ochratoxin A (>80%) spiked in Makgeolli at level of 1 ppb. To determine if this analytical method is reliable for ochratoxin A detection in Makgeolli, survey was conducted for ochratoxin A in 30 sterile Makgeolli samples retailed in Korea. Only two wheat-based Makgeolli samples contained detectable level of ochratoxin A (0.8 and 2.1 ppb) as confirmed by HPLC- electrospray ionization- mass spectrometry. Extraction of sample with 3% sodium bicarbonate for 3 min, followed by cleanup of extracts with immunoaffinity columns, and HPLC with fluorescence detection provided dependable detection of ochratoxin A in Makgeolli samples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.3
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• pp.224-231
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• 2019

This study investigated the physicochemical, microbiological, antioxidant, and sensory characteristics of Makgeolli supplemented with 10, 20, and 30% Codium fragile (Cf) during an 8-day fermentation period. The pH and acidity on day 0 were lower in Makgeolli supplemented with Cf (pH 3.55-3.65, acidity 0.26-0.29%) than in the unsupplemented Makgeolli (control) (pH 3.72, acidity 0.23%). The pH and acidity of Cf Makgeolli on day 8 were 3.08-3.12 and 0.67-0.75%, respectively. The sugar content increased steadily until day 4 (8.1-8.5 Brix) and then decreased steadily (6.5-6.8 Brix). The alcohol content increased steadily until day 8 (13.2-14.3%). The pH decreased, acidity increased, and alcohol content increased significantly (all P<0.05), with stepwise increases in fermentation time and Cf concentrations. The lactic acid bacteria counts were 9.28-9.37 log versus 8.18 log in the control. The DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were higher in Cf Makgeolli (DPPH 74.63-84.64%, ABTS 51.01-64.79%) than in the control (DPPH 30.97%, ABTS 21.21%). Makgeolli supplemented with 10 and 20% Cf had the highest taste, smell, and overall acceptance scores. This study suggests that Makgeolli supplemented with 10 and 20% Cf could be developed due to its good physicochemical and microbiological characteristics, including high antioxidant properties and good consumer acceptance.

• Journal of the Korean Society of Industry Convergence
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• v.20 no.5
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• pp.377-383
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• 2017

In this research, the improvement of Korean rice wine (makgeolli) with pine (Pinus koraiensis) extract addition was evaluated due to the increase in alcoholic Korean traditional beverage. Makgeolli fermentation was prepared using Korean rice and nuruk (traditional starter) supplemented by pine needle (MPN) and pine sprout (MPS) extract. The average of initial pH level for MPN was 3.95 and MPS was 4.55, the average of initial sugar content for MPN was 0.4% and MPS was 0.3%. The sugar content and pH level behavior were investigated every 24h during fermentation period. The observation of microbial colony was done at days 8 of fermentation period with three time sample dilution. Afterward, the physical appearance of fermentation solution and microbial development were investigated in the final of fermentation period. The number of yeast and LAB ($402{\times}103\;CFU/mL$) in MPN was greater than the yeast and LAB count in MPS ($224{\times}103\;CFU/mL$). The pH level obtained by addition pine sprout have value of R2 higher than addition of pine needles (leaf), the sugar content (%) behaviour was opposite with pH level behaviour.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.714-720
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• 2013

We investigated the brewing and fermenting characteristics of makgeolli produced from high-yielding rice varieties. We used the high-yielding indica rice varieties, Anda and Dasan 1, and the japonica varieties, Deuraechan and Boramchan. Our results showed that the rice protein level was the highest in makgeolli produced from Anda ($7.5{\pm}0.2%$), while the amylose level was the lowest in makgeolli produced from the mid- to late-maturing japonica varieties (Deuraechan, $18.9{\pm}0.7%$; Boramchan, $18.9{\pm}1.4%$). Samples of makgeolli produced from Anda, Deuraechan, and Boramchan by using the Ipguk (Koji) method had an alcohol content of 16.6-17.4% on completion of fermentation. By contrast, makgeolli produced from Dasan 1 had an alcohol content of 14.3%; further, the makgeolli differed significantly in the sensory test and was scored as excellent regarding comprehensive preference. For makgeolli produced by using the uncooked rice fermentation method, samples produced from the indica varieties, Anda and Dasan 1, had lower alcohol contents (17.2% and 17.0%, respectively) and higher total acidity levels (0.33% and 0.31%, respectively) than did samples produced from the japonica varieties, Deuraechan and Boramchan (0.28% for both). In the sensory test, samples produced from Anda and Dasan 1 performed significantly better regarding scent, swallowing, and comprehensive preference.

• The Korean Journal of Mycology
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• v.46 no.3
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• pp.307-314
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• 2018

The goal of this study was to investigate the microbiological characteristics of the ethanol-producing wild yeast, Aureobasidium pullulans P-1, isolated from flowers growing near the Yedang reservoir, Chungnam province, Korea, and in addition, to optimize its fermentation ability for the production of Makgeolli. A. pullulans P-1 was oval-shaped, and formed ascospores and pseudomycelium. The P-1 strain was a halophilic and sugar tolerant yeast which grew in 15% NaCl and 50% glucose-containing yeast extract-peptone-dextrose media. The P-1 strain was also resistant to 20% ethanol. Changes of the physicochemical properties during Makgeolli fermentation by A. pullulans P-1 were investigated. A maximum of 8.45% ethanol was obtained when a mixture of cooked rice, 150% water, and 35% ipguk per cooked rice was fermented by 5% A. pullulans P-1 culture broth at $25^{\circ}C$ for 10 days. Antihypertensive angiotensin I-converting enzyme inhibitory activity in the Makgeolli ferment produced by A. pullulans P-1 reached a high of 71.1% after 10 days.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.529-543
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• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.

• Food Science and Preservation
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• v.21 no.4
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• pp.536-543
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• 2014

In this study, we examined the quality characteristics of oriental melon concentrate according to its content in the production of Makgeolli using uncooked rice. The results show that when more oriental melon concentrate was added to the Makgeolli and as the fermentation progressed, the sugar content of the Makgeolli increased. A slight increase was noted in all samples. The total acidity from the second day of fermentation did not show a significant difference according to the addition of 0.77~0.85% oriental melon concentrate. The pH of Makgeolli was slightly higher. The addition of more oriental melon concentrate after its decrease on the first day showed no significant difference in the pH. Reducing sugars in the Makgeolli slightly increase on the second day, after it rapidly decreased on the first day. The alcohol content increased as the fermentation progressed, and the Makgeolli with 9% (v/w) oriental melon concentrate added on the fourth day of its fermentation showed the highest alcohol content of 11.15%. Thus, it verified that as more oriental melon concentrate is added, the higher the alcohol content becomes. The acetaldehyde content of the alcoholic ingredients was low. The addition of and the increase in the oriental melon concentrate and the methanol were highest in the Makgeolli when 6% (v/w) oriental melon concentrate(199.08 ppm) was added. For the sensory characteristics, the Makgeolli with 6% (v/w) oriental melon concentrate showed the highest color, odor, taste and overall values of 3.60, 3.60, 2.80 and 3.60, respectively; but in general, it showed low values. The result showed that during the production of Makgeolli, oriental melon concentrate can be added, but a study on the use of a sweetener to improve the quality of the Makgeolli is desirable.

• Food Quality and Culture
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• v.3 no.2
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• pp.64-68
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• 2009

This descriptive analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli differing in grain composition and pasteurization conditions. Six trained panelists participated in the descriptive analysis. In the consumer acceptance test involving 23 males and 34 females, two of the seven varieties were excluded due to their similar sensory characteristics. Analysis of variance, principal component analysis, and partial least square regression analysis were conducted. Sensory characteristics of makgeolli varied markedly depending on the ingredients and processing methods. Makgeolli samples with relatively high content of millet flour were characterized as being smooth and strong, with a roasted carbohydrate flavor, whereas samples with enriched rice content were rated high in attributes such as bitterness, carbonation, and residual flavor. Sourness decreased in pasteurized samples. Participant's age rather than gender influence the liking for makgeolli. Older consumers tend to prefer samples with stronger flavor than did younger consumers. Clustering consumer groups based on the preference for makgeolli samples provided profound insight concerning the beverage aspects that were appealing, which should be useful in consumer targeting of particular varieties of makgeolli.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.29-34
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• 2013

The objective of this study was to manufacture three kinds of domestic sweet potato Makgeolli using a mixture design and an optimization technique. The effects of four different manufacture methods, such as simultaneous saccharification and fermentation (SSF) with or without malt and separate hydrolysis and fermentation (SHF) with or without malt were determined. The SSF methods of Makgeolli produced higher alcohol content than that of SHF methods. The sensory score was not influenced by different making methods. Fourteen experimental points were selected, and rice (10~50%), sweet potato (10~50%) and water (40~60%) were chosen as independent variables. The measured responses were sensory preference, total polyphenol content, and DPPH radical scavenging activities. The ratio of the optimum sweet potato Makgeolli mixture formulation was developed as 15.11 (rice): 44.89 (sweet potato): 40 (water) using the optimization technique. The desirability of the optimum mixture formulation was 0.839. Yellow sweet potato Makgeolli using the optimum mixture formulation produced higher soluble sugar content compared to others. Regular sweet potato Makgeolli produced higher pH. The purple sweet potato Makgeolli's total polyphenol content and DPPH radical scavenging activity were measured to be the highest at $771.91{\pm}1.42mg\;GAE/{\ell}$, $131.55{\pm}4.03%$.