Quality Characteristics of the Germinated Brown Rice Wine Added with Red Pepper

Park, Chan-Soon; Oh, Eun-Hee; Jeong, Hyun‐Ja; Yoon, Hyang-Sik

doi:10.3746/jkfn.2009.38.8.1090

Cited by 10 publications

(2 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Also, the L, a, and b values increased throughout the fermentation process. Kim et al ( 20 ), Lee et al ( 22 ) and Park et al ( 23 ) also reported similar results.…”

Section: Resultssupporting

confidence: 58%

See 1 more Smart Citation

Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation

Kim

Chang

et al. 2013

JFN

View full text Add to dashboard Cite

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.

show abstract

“…Also, the L, a, and b values increased throughout the fermentation process. Kim et al ( 20 ), Lee et al ( 22 ) and Park et al ( 23 ) also reported similar results.…”

Section: Resultssupporting

confidence: 58%

“…Therefore, through α -amylase, glucose increases in Makgeolli . Glucose was also found to be a major sugar in a study by Park et al ( 23 ). Fructose, glucose and maltose were found to be the major reducing sugars used by yeast to create alcohol, and the reduction of these sugars was found to give Makgeolli its particular taste ( 19 ).…”

Section: Resultsmentioning

confidence: 84%

Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation

Kim

Chang

et al. 2013

JFN

View full text Add to dashboard Cite

show abstract

Quality Characteristic of Yakju (Korean Traditional Rice Wine) Prepared with Different Amounts of Portulaca oleracea L. Powder

Kim¹,

Jin²

2021

easdl

View full text Add to dashboard Cite

Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation

Jeong¹

2011

JFN

View full text Add to dashboard Cite

The purpose of this study was to elucidate the physicochemical and microbiological properties of Korean traditional rice wine, Makgeolli, supplemented with black garlic extract during fermentation. Black garlic extract was diluted with distilled water to produce 0.5% and 1.0% black garlic solutions. Those solutions were then used to make rice solutions which included 2 kg rice, 40 g Nuruk (a fermentation starter), and 14 g yeast. After being mixed, the rice solutions were fermented for 7 days in a water bath at 28 o C. The alcohol contents of the control, 0.5% and 1.0% black garlic Makgeolli were 16.9, 16.0, and 16.2%, respectively. Total acidity, total soluble solids, and color increased throughout the fermentation process. There was an increase of microorganisms throughout the fermentation period in all the samples. Glucose was the highest free sugar, and succinic acid was the highest organic acid detected in all the samples. Thirty nine volatile compounds were detected in black garlic Makgeolli.

show abstract

Quality Characteristics of the Germinated Brown Rice Wine Added with Red Pepper

Cited by 10 publications

References 14 publications

Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation

Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation

Quality Characteristic of Yakju (Korean Traditional Rice Wine) Prepared with Different Amounts of Portulaca oleracea L. Powder

Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation

Contact Info

Product

Resources

About