Quality Characteristics of Sterilized Makgeollies brewed with Different Materials

Park, You-Duck; Bae, Eun-Jung; Choi, Jeong-Sil; Kim, Hyunsoo; Kim, Chanwoo; Choi, Han‐Seok

doi:10.17495/easdl.2017.12.27.6.658

Cited by 2 publications

(1 citation statement)

References 6 publications

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“…발효제로서 사용된 누룩은 산성누룩(Sanseongnuruk Co., Busan, Korea)을 사용하였다. 한국식품저장유통학회지 제28권 제7호 (2021) 950 내었다 (Park 등, 2017). (Margalit, 1997) Mean±SD (n=3) within each column followed by different letters is significantly different (p<0.05).…”

Section: 재료 및 방법 실험재료unclassified

Effect of grain raw materials on the quality characteristics of ‘Kaoliang’ spirit

Seo¹,

Jeong²,

Iim³

et al. 2021

Korean J. Food Preserv.

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This study was carried out to investigate the quality characteristics of 'Kaoliang' spirit by grain materials for developing the Korean-style 'Kaoliang' spirit. Each grain was crushed for solid fermentation, and re-fermentation was performed three times in total. There was no significant difference in temperature during solid fermentation by different grains, but it rose to up to 31℃ until the first two days of fermentation, and then the fermentation was completed while maintaining 27℃. Agglomeration occurred in solid fermentation using wheat, resulting in lower work efficiency than other grains. The total acids increased after fermentation, and was the highest at 0.77% in distilled spirit using sorghum, and the major organic acids were lactic acid and acetic acid. A lot of glycerol and glucose were detected, and after three re-fermentation, all sugars were converted to ethanol. Through three re-fermentation, ethanol was the highest in distilled spirit using corn and barley. The volatile compounds, ethyl acetate, ethyl butyrate, and ethyl lactate, were detected at the high level in distilled spirit using sorghum, and the highest ethyl caproate component in using wheat. Therefore, this study proposed to use the mixed grain materials, sorghum and wheat, in order to increase the production of ethyl caproate, the main aroma compound in 'Kaoliang' spirit.

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Section: 재료 및 방법 실험재료unclassified

Effect of grain raw materials on the quality characteristics of ‘Kaoliang’ spirit

Seo¹,

Jeong²,

Iim³

et al. 2021

Korean J. Food Preserv.

Self Cite

View full text Add to dashboard Cite

show abstract

Analysis of Flavor Characteristics of Commercial makgeolli

Yoon,

Kwun,

Cho

et al. 2024

Microbiol. Biotechnol. Lett.

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Recently, as the interest in makgeolli has increased and its products have become more diverse, the need to analyze the flavor of makgeolli has emerged. In this study, we analyzed the volatile flavor components in commercial makgeolli using an electronic nose. Discrimination function analysis suggested differences in flavor characteristics of commercial makgeolli depending on sterilization and type of fermentation starter. According to the variable importance point scores determined by partial least squares-discriminant analysis, it was revealed that sterilization, nuruk, and yeast profoundly influence the contents of ethyl acetate (fruity scent), acetaldehyde (strong odor) and isoamyl acetate (fruity scent), respectively. This result is expected to be a valuable stepstone to the characterization of makgeolli.

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Quality Characteristics of Sterilized Makgeollies brewed with Different Materials

Cited by 2 publications

References 6 publications

Effect of grain raw materials on the quality characteristics of ‘Kaoliang’ spirit

Effect of grain raw materials on the quality characteristics of ‘Kaoliang’ spirit

Analysis of Flavor Characteristics of Commercial makgeolli

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