• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.818-824
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• 2015

Makgeolli is a health beneficial food for diabetes compared to other alcoholic beverages. We examined the effect of Makgeolli on blood glucose level and survival rate in a streptozotocin (STZ)-induced diabetic mouse model. We force fed 30 male STZ-induced diabetic ICR mice Makgeolli consisting of 6% alcohol (DM-MAK), 6% ethanol (DM-EtOH), or distilled water (DM-DW) for 4 weeks. In the DM-MAK group, food intake and water intake were higher than those of other groups after 4 weeks. Body weight, however, was not different among the experimental groups. We also found no significant difference in blood glucose level among the experimental groups. In normal ICR mice fed Makgeolli for 1 week, the area of the blood glucose curve was higher than those of other groups fed 6% ethanol, 2% glucose, or distilled water. Survival rates of STZ-induced diabetic mice fed Makgeolli, 6% ethanol, or DW for 4 weeks were 100%, 25%, and 62.5%, respectively. In conclusion, Makgeolli had no beneficial effect on blood glucose in a STZ-induced diabetic mouse model, although their survival rate was high. These results show that Makgeolli has an effect on type 1 diabetes through other mechanisms than blood glucose control.

• The Korean Journal of Community Living Science
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• v.25 no.3
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• pp.363-372
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• 2014

This study was examined the quality characteristics of 20 types of non-sterilized commercial Makgeolli. These samples are classified according to firm size, enterprise Makgeolli(4 samples), prize-winning Makgeolli(6) and local Makgeolli(10). The alcohol contents of Makgeolli was determinded as follows: enterprise Makgeolli(6.18%), local Makgeolli(7.11%), and award-winning( 7.87%). Enterprise Makgeolli(0.24%) showed higher total acidity than award-winning and local Makgeolli(0.21%). In addition, pH levels were as follows: local Makgeolli(3.75), award-winning Makgeolli(3.77), and enterprise Makgeolli(4.09). Enterprise Makgeolli had the lowest sugar content. According to the sensory evaluation, three grades were identified based on balance and taste(5 points). The upper grade(more than 3 points) showed a higher pH, reducing sugar, higher aminoacidity, more soluble solids, and larger color differences than other grades. There were no significant differences in the level of acidity across the grades. The alcohol and volatile acid contents of the upper grade were lower than the middle(2.0-2.9 points) and lower(under 2.0 points) grades. Further research should provide a quality analysis of leavening agents and fermentation conditions, and a sensory evaluation.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.115-126
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• 2014

The purpose of this study was to offer primary information for development of Makgeolli adapted to the tastes of Chinese and marketing strategies for promoting consumption of Makgeolli in the Chinese market. This study was intended to investigate the Makgeolli drinking behavior through a survey and the sensory properties and preference of fresh and sterilized Makgeolli through sensory evaluation focusing on the Chinese students in Korea, becoming potential consumers of Makgeolli. The survey was conducted from October 9th to October 30th, 2013, and then 117 copies were adopted for the analyses. The results are as follows. 71.8% of the subjects liked Makgeolli, 56.4% drank 5-6 times a week, and 25.7% drank more than 2 bottles at a time. 61.5% of the subjects had purchasing experience. The routes of collecting information about Makgeolli were acquaintances(66.7%) and media sources(28.2%). In the sensory evaluation, sterilized Makgeolli(BS) that has a fresh odor, sweet and sour taste, cooling sensation, and good aftertaste got the best score in the overall acceptability, and fresh Makgeolli(KD) that has a strong nuruk odor, turbidity, bitter taste, and heavy mouthfeel got the lowest score in the overall acceptability. These results show that sweet, fresh, and refreshing Makgeolli suits Chinese's taste and word of mouth marketing through the expansion of tasting events would promote Makgeolli consumption in the Chinese market.

• Food Science and Preservation
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• v.24 no.7
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• pp.1043-1051
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• 2017

Wild yeasts were isolated from domestic non-sterilized Makgeolli and their fermentation characteristics were analyzed to select the best fermentation seed culture. A total of 65 yeast strains isolated yeasts from non-sterilized Makgeolli and Nuruk. In order to select fermentable strains, hydrogen sulfide, $CO_2$ production ability, alcohol tolerance and aroma component production ability were analyzed. To screen the aromatic strains of isolates, media containing cerulenin, 5,5,5-trifluor-DL-leucine (TFL) and API ZYM kit were used. There were 36 strains resistance to cerulenin and all strains produced esterase and demonstrated tolerance against TFL. Hydrogen sulfide, which could degrade the quality of the fermented beverage, was not produced in 34 yeast. The correlation between alcohol tolerance of yeast and carbon dioxide production was analyzed by principal component analysis. YM22, YM31, YM32 and YM37 produced a total of 0.14-0.18 g/72 h of $CO_2$ indicating high fermentability. Alcohol tolerance was measured by alcohol concentration. YM32, YM37 yeast had 20% alcohol tolerance. As a result, alcohol and flavor characteristics of wild yeast isolated from non-sterilized Makgeolli were analyzed and it was confirmed that yeast was suitable for the production of alcohol.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.533-538
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• 2013

The side effects, such as belching and headache, after Makgeolli intake are an obstacle to the development of the Makgeolli industry. The side effects of drinking Makgeolli have many causes. The possibility of BA production by incorrect storage conditions cannot be excluded. This study analyzed the BA contents produced in non-sterilized Makgeolli after 5 days storage at 4 and $20^{\circ}C$. BA was not detected in Makgeolli stored at $4^{\circ}C$, but putrescine and tyramine were detected in $20^{\circ}C$. A drinking test was performed to determine the relevance of the BA contents and hangover symptoms. The results revealed no significant difference in the taste score and symptoms score between 4 and $20^{\circ}C$ storage. Therefore, the results suggest that the presence of BA in Makgeolli produced during room temperature storage for 5 days does not induce or strengthen hangover symptoms. On the other hand, the alcohol and BA dose may be insufficient to represent the normal symptoms of a hangover.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.438-445
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• 2014

We examined biogenic amine (BA) production as well as the diversity of bacterial flora in 11 types of commercial makgeolli stored at 4 and $20^{\circ}C$. Moreover, we studied the BA-producing activity of three L. plantarum strains isolated from makgeolli. At $20^{\circ}C$, the BA content was highly increased and the denatured DNA bands were more variable in non-sterilized makgeolli compared to sterilized makgeolli. The major BAs produced in commercial makgeolli were histamine and putrescine. Histamine, tyramine, putrescine, and cadaverine were produced in excess by inoculation of the three L. plantarum isolates to makgeolli stored at $20^{\circ}C$ for 21 days. These results suggest that some L. plantarum strains in makgeolli can produce different types of BAs, depending on the extent of degradation of makgeolli.

• Food Science and Preservation
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• v.18 no.6
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• pp.884-890
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• 2011

In this study, the quality characteristics of eight kinds of non-sterilized commercial makgeolli were investigated. The alcohol contents of five kinds of makgeolli were determined to be as follows: 5.7~5.8%, G $6.7{\pm}0.1%$, D $6.8{\pm}0.2%$, and C $7.5{\pm}0.1%$. As for the titratable acidity, makgeolli C and D showed higher than 0.5%, H showed $0.49{\pm}0.02%$, and the rest showed 0.45% or less. For the pH levels, there were no significant differences among the samples. The reducing-sugar content was approximately 200 mg%, and those of makgeolli A and F were lower by approximately 90 mg%. As for the organic acids, malic acid was detected only in makgeolli A and G while the acetic-acid content was high in makgeolli C and D. Concerning free sugars, fructose and sucrose were not detected, and the glucose content of makgeolli G was shown to be the highest ($335.1{\pm}40.3$ mg%). The maltose contents were similar ($23.5{\pm}1.0{\sim}45.0{\pm}1.1$ mg%), except for makgeolli G, whose maltose content was $73.5{\pm}1.8$ mg%. For the alcoholic ingredients, 0.4~0.5 mg/mL 1-propanol, 2-methyl-1-propanol, and iso-amylalcohol were detected, a suitable table wine standard. Further studies involving the quality analysis of the leavening agents, fermentation conditions, and fermentation types are needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.600-607
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• 2017

The total acidity (TA) of Makgeolli was affected by suspended solids and $CO_2$ produced during the fermentation process. Nine Makgeollis (four sterilized and five unsterilized Makgeollis) were collected in the market, and their TAs were compared before and after filtration and $CO_2$ removal. TAs of sterilized Makgeollis were 0.379~0.477%, which significantly decreased to 0.167~0.225% after filtration and 0.132~0.170% after $CO_2$ removal (P<0.05). TAs of unsterilized Makgeollis were 0.412~0.467% and decreased to 0.157~0.365% after filtration and 0.143~0.280% after $CO_2$ removal (P<0.05). TAs of Makgeollis were compared by three methods using different indicators. The TAs of sterilized and unsterilized Makgeollis were 0.105~0.123% and 0.105~0.200%, respectively, by bromthymol blue+neutral red (light green), 0.129~0.154% and 0.130~0.255%, respectively, by phenolphthalein (faint pink), and 0.120~0.146% and 0.130~0.232%, respectively, by bromthymol (blue). Nowadays, Makgeolli is commercialized with various distinct colors, and thus it is important to select appropriate indicators for proper titration endpoint identification for TA measurement. The compositions of organic acids profiles varied depending on sterilized or unsterilized Makgeollis, in which oxalic acid (0.108~0.329 mg/mL), malic acid (ND to 0.134 mg/mL), lactic acid (0.127~0.776 mg/mL), and citric acid (ND to 1.159 mg/mL) were found, and lactic acid was in unsterilized more than sterilized Makgeollis.