• Journal of the Korean Society of Food Culture
• /
• v.9 no.4
• /
• pp.355-367
• /
• 1994

This study aims at exploring the nature of the traditional Korean wines brewed throughout the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do describing their varieties and brewing methods and also comparing the similarities and differences of their features. When compared with the wines produced in the Central Region, the Southern varieties are very fastidious and complex in their brewing methods, which in turn show a wide range of diversity. First of all, all the 29 kinds of wines investigated, not a single one shows any resemblance to any one of the remaining, each exhibiting peculiar and particular characteristic features of its own. Especially, the distilling methods demonstrate very complex processes. Secondly, the majority of the Southern spirits are made from grains, added with fragrant flavor of pine tree, wormwood, chrysanthemum leaves and other medicine herbs such as Chinese matrimony vine and tankui. Thirdly, they are brewed with yeast made from wheat into kodupap(steamed rice) type of spirits, emerging as in the form of blended liquor. Fourthly, in brewing, different fermenting temperature and duration are required. Typewise, the temperature required for the basic spirit is $15{\sim}20^{\circ}C\;or\;25{\sim}30^{\circ}C$ : in the case of blended secondarily fermented liquor, from the minimum of $0{\sim}5^{\circ}C$ to the maximum of $75{\sim}80^{\circ}C$. The brewing duration is $3{\sim}5$ days for the basic spirits. In some cases, from the minimum of 3 days to the maximum of 100 days are consumed for fermenting. Fifthly, the wine extraction gadgets are yongsu (wine strainer), the sieve, filter paper, Korean traditional paper, the utilization of which implies that the brewers endeavor to observe and preserve the traditional and indigenous methods of wine making.

• Microbiology and Biotechnology Letters
• /
• v.44 no.1
• /
• pp.98-105
• /
• 2016

The presence of bacterial strains showing antagonistic activity to common pathogens found in a variety of fermented foods in Korea was explored. A bacterium inhibiting the growth of pathogens such as Aspergillus terreus (KCTC6178), A. flavus (KCTC6984), Staphylococcus aureus (KCCM12214), Escherichia coli O157:H7 (KCCM40406), Bacillus cereus (KCTC1012), Cryptococcus neoformans (ATCC208821), Salmonella typhimurium (ATCC19430), and Listeria monocytogenes (KCTC3569) was isolated from Makgeolli, a Korean traditional rice wine. The strain showing high antipathogenic activity was identified as B. amyloliquefaciens based on the nucleotide sequence of the 16S ribosomal RNA gene. Compared with B. amyloliquefaciens KCTC1660, whose genome has been sequenced, the isolate exhibited significantly low activities of starch-degrading enzymes and high resistance to high temperature and low pH.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.2
• /
• pp.223-228
• /
• 2011

Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea. Also, there has been an increase in the varieties of Makgeolli for the younger generation. In this study, we examined the physicochemical and microbial properties of Makgeolli supplemented with cucumber during fermentation. Four hundred grams of cucumbers (20% of the total amount of rice) were grinded and added to the rice solution (2 kg rice and 3.12 L distilled water) along with the Nuruk (40 g) and yeast (14 g). After mixing the solution, it was fermented for six days in a water bath ($28^{\circ}C$). During the fermentation, the pH value of the cucumber Makgeolli fell from 5.88 to 3.94 on day-1, and steadily increased to a pH value of 4.48 by day-6. The total acidity of the cucumber Makgeolli sharply increased from 0.02 to 0.20% on day-1, and then slowly increased thereafter to 0.28% by day-6. After the 6-day fermentation, the L values of the control and the cucumber Makgeolli were similar. The total viable cell, lactic acid bacteria and yeast count of the control and the cucumber Makgeolli increased considerably after the 6-day fermentation process. Free sugar analysis showed that glucose contents decreased with increasing fermentation periods. The succinic acid content was the highest among all the organic acids. Thirty-nine volatile compounds were observed on the final day of fermentation in the cucumber Makgeolli.

• Korean Journal of Food Science and Technology
• /
• v.41 no.3
• /
• pp.296-301
• /
• 2009

In order to investigate the effect of different yeasts (La Parisienne (LP), Y18-2, Y54-3, Y90-2, Y90-9 and Y272-7) from nuruks on the quality of Glutinous rice wines, physicochemical properties and volatile flavor components were evaluated. Glutinous rice wines prepared with different yeasts were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acid, free sugar and volatile compounds. After fermentation for 17 days, the ethanol contents ranged from 13.40 to 14.50%, while the total acid levels were from 0.33 to 0.44%. The amino acid contents in six samples ranged from 0.13 to 0.18%, while soluble solid contents ranged from 12.1 to $14.7^{\circ}Bx$. The glutinous rice wine prepared with LP showed the highest level of coloring degree, soluble solid and reducing sugar among six samples. Organic acid contents of the glutinous rice wine prepared with LP had the highest levels of lactic acid and acetic acid, while the glutinous rice wine prepared with Y90-9 had the highest level of succinic acid. In all glutinous rice wines tested, the most abundant free sugars were glucose followed by maltose. Volatile flavor components in the glutinous rice wines were identified by using GC-MSD. Nineteen esters, ten alcohols, eight acids, one aldehyde and one miscellaneous compound were identified in the glutinous rice wines. Using relative peak area, it was found that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component, predominantly found in the range of 2.73-10.41%. Phenylethyl alcohol, isoamyl alcohol, ethyl oleate, ethyl linoleate and tetradecanoic acid ethyl ester were some of the major volatile components present through the fermentation, respectively. Overall, it was shown that different yeast strains from nuruks greatly affected chemical and volatile characteristics of the glutinous rice wines.

• Journal of Microbiology and Biotechnology
• /
• v.20 no.12
• /
• pp.1702-1710
• /
• 2010

Korean traditional rice wines yakju and takju are generally brewed with nuruk as the source of the saccharogenic enzymes by natural fermentation. To improve the quality of Korean rice wine, the microorganisms in the nuruk need to be studied. The objective of this research was to improve the quality of Korean wine with the wild-type yeast strains isolated from the fermentation starter, nuruk. Only strain YA-6 showed high activity in 20% ethanol. Precipitation of Y89-5-3 was similar to that of very flocculent yeast (>80%) at 75.95%. Using 18S rRNA sequencing, all 10 strains were identified as Saccharomyces cerevisiae. Volatile compounds present in yakju were analyzed by gas chromatography-mass selective detector. The principal component analysis (PCA) of the volatile compounds grouped long-chain esters on the right side of the first principal component, PC1; these compounds were found in yakju that was made with strains YA-6, Y89-5-3, Y89-5-2, Y90-9, and Y89-1-1. On the other side of PC1 were short-chain esters; these compounds were found in wines that were brewed with strains Y183-2, Y268-3, Y54-3, Y98-4, and Y88-4. Overall, the results indicated that using different wild-type yeast strains in the fermentation process significantly affects the chemical characteristics of the glutinous rice wine.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.2
• /
• pp.231-236
• /
• 2020

The objective of the current study was to evaluate the quality characteristics (alcohol contents and antioxidant capacities) and sensory characteristics of the Korean traditional rice-based wine, Makgeolli supplemented with 5% and 10% Enteromorpha prolifera (Ep) during an 8-days cold storage at 4℃. The alcohol content in the unsupplemented Makgeolli (control) and Ep Makgeolli gradually increased from day 0 to day 8 (control, 2.05-8.03; 5% Ep, 2.15-9.03; 10% Ep, 3.15-10.07). The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities was significantly higher in the 10% Ep Makgeolli (75.87%) than 5% Ep Makgeolli (57.34%) and control (21.91%). The ABTS [2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were also significantly higher in the 10% Ep Makgeolli (90.85%) than 5% Ep Makgeolli (75.94%) and control (47.21%). Makgeolli supplemented with 10% Ep had the highest color, smell, taste, and overall acceptance scores. The current study suggest that Makgeolli supplemented with 10% Ep could be potentially developed because of its high antioxidant properties and good consumer acceptance.

• Preventive Nutrition and Food Science
• /
• v.18 no.3
• /
• pp.203-209
• /
• 2013

The objective of the present study was to evaluate the physicochemical and microbial properties of the Korean traditional rice wine Makgeolli, supplemented with banana during 6 day fermentation. The alcohol contents of the control and banana Makgeolli were 17.0 and 16.5%, respectively. The pH values decreased while total acidity, total soluble solids, and color values increased throughout the fermentation process. An increase in microorganism counts throughout the 6-day fermentation period was noted in all samples. The major free sugar and organic acid detected in all samples were glucose and succinic acid, respectively. There were 39 volatile compounds detected in the control and banana Makgeolli. The major ester detected was ethyl acetate (20.037 and 22.604% for the control and banana Makgeolli, respectively). The major alcohol compounds detected were 3-methylbutanol (20.933%) and 3-methyl-1-butanol (34.325%) in the control. 2-mtehyl-1-propanol (22.289%) and 3-methyl-1-butanol (39.851%) were the highest alcohol compounds detected in the banana Makgeolli.

• Korean journal of food and cookery science
• /
• v.11 no.3
• /
• pp.237-243
• /
• 1995

"Woomegi Dduck" is one of Korean traditional pan fried rice cake made from glutinous rice by Tack-joo(rice wine) or boiling water. The optimum conditions for the preparation of "Woomegi Dduck" were investigated. The Hardnes, Cohesiveness, Gumminess, Chewiness, Adhesiveness of "Woomegi Dduck" added Tack-joo or boiling water measured by Rheometer, didn′t have significant difference between samples. The result of color test was L-Value, a-Value, b-Value and E Value of Woomegi Dduck added boiling water and 20％ rice flour were high. The best recipe of Woomegi Dduck was glutinous rice flour 50g, rice flour 20g, Tack-joo 30$m\ell$, or boiling water 25$m\ell$, sugar 10g.

• The Korean Journal of Mycology
• /
• v.25 no.1 s.80
• /
• pp.35-45
• /
• 1997

The yellow fungal isolates inhabiting at the cereals (Hwang-Kuk, HK-fungi) were widely collected from the mejus and nuluks in Korea; the meju is a raw material for Korean traditional foods for soysauce and soypaste, and the nuluk is a raw material for Korean traditional rice wine. These isolates, well known as an Aspergillus oryzae producing amylase for Korean rice wine or producing protease for soybeans, were compared with Aspergillus species known. All isolates were microscopically observed to be a species of A. oryzae or its related, but to be difficult to be identified. Thus, RAPD-DNA techniques were applied for these isolates and analyzed with nummerical values using NT-system, or Ecological programs or Factorial analyses. Several common bands of RAPD-DNA in the 28 isolates were synthesized with the different OPD primers and speculated to be used for identification of HK fungi. The HK-fungi isolated were revealed to belong to the group of A. flavus previously defined. Particularly, the isolates collected from mejus were analyzed to be more closed to A. flavus, The species of A. flavus, A. oryzae and A. sojae were grouped at the values lower than those indicating the diversity of species. In other words, these three fungal species were not distinguishable and all isolates known as a HK-fungus were very closed to A. flavus, All isolates were not diversified at groupings of RAPD-DNA, and considered to be not the natural flora at the mejus or nuluks. The meju or nuluk having the above fungi as the fungal flora were speculated to be not termed "Korean traditional foodstuffs".The yellow fungal isolates inhabiting at the cereals (Hwang-Kuk, HK-fungi) were widely collected from the mejus and nuluks in Korea; the meju is a raw material for Korean traditional foods for soysauce and soypaste, and the nuluk is a raw material for Korean traditional rice wine. These isolates, well known as an Aspergillus oryzae producing amylase for Korean rice wine or producing protease for soybeans, were compared with Aspergillus species known. All isolates were microscopically observed to be a species of A. oryzae or its related, but to be difficult to be identified. Thus, RAPD-DNA techniques were applied for these isolates and analyzed with nummerical values using NT-system, or Ecological programs or Factorial analyses. Several common bands of RAPD-DNA in the 28 isolates were synthesized with the different OPD primers and speculated to be used for identification of HK fungi. The HK-fungi isolated were revealed to belong to the group of A. flavus previously defined. Particularly, the isolates collected from mejus were analyzed to be more closed to A. flavus, The species of A. flavus, A. oryzae and A. sojae were grouped at the values lower than those indicating the diversity of species. In other words, these three fungal species were not distinguishable and all isolates known as a HK-fungus were very closed to A. flavus. All isolates were not diversified at groupings of RAPD-DNA, and considered to be not the natural flora at the mejus or nuluks. The meju or nuluk having the above fungi as the fungal flora were speculated to be not termed 'Korean traditional foodstuffs'.

• Journal of the East Asian Society of Dietary Life
• /
• v.1 no.1
• /
• pp.1-16
• /
• 1991

Baekhaju is commonly called Bangmoonju. However comparing Baekhaju while Baekhaju used distiller's grains, Bangmoonju did not use them. Baekhaju used only nonglutinous rice, however, Bangmoonju used glutinous rice or a mixture of glutinous rice and nonglutinous rice. Baekhaju in Chinese, which was misrecored on Baekhaju in Korean from 15th century. However, Baekhaju should be distingnish from Baekhwaju, which is made buy addition of many flowers in various wine. Baekhaju used distiller's grains in the first step of its manufacture procedure. For the fermentation of Baekhaju, one of the three bases, which are rice gruel, rice cake or 구멍떡 was added to distiller's grains. Flours and nuruk are also added. In the second step, steamed water-soaked rice and nuruk was added up to the Baekhaju-base which was got from the first step.