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Cho H.K.,Farming Corporation OrumJooga Winery | Lee J.Y.,Farming Corporation OrumJooga Winery | Seo W.T.,Gyeongnam National University of Science and Technology | Kim M.K.,Korean University of Science and Technology | Cho K.M.,Gyeongnam National University of Science and Technology
Korean Journal of Food Science and Technology | Year: 2012

Makgeolli is the oldest Korean traditional wine made from rice, and contains 6-8% alcohol. Also, nuruk is traditionally prepared by exposing moistened ground wheat or rice to the air, and there contained airborne microorganism. In this study, purple sweet potato (PSP) was used as a raw material in the rice nuruk- and makgeolli-making processes. PSP rice nuruk (RN) was made with rice and 0-10% (w/w) PSP, and the characteristics of makgeolli were studied during fermentation. The pH during fermentation decreased from 4.27 (0% PSP-RN), 4.59 (2.5%), 4.50 (5.0%), 4.46 (7.5%), and 4.43 (10.0%) of initial fermentation day to 4.12, 3.82, 3.67, 3.71, and 3.66, respectively, at day 7. The sugar contents increased from 0.4oBx of the initial day to 8.0-8.4oBx, and the levels of alcohol increased to 13.0% (0% PSP-RN), 13.2% (2.5%), 12.8% (5.0, 7.5, and 10.0%) by day 7, respectively. In addition, the contents of soluble anthocyanins and phenolics increased from 0.001-0.121 and 0.2-0.27 g/L on the initial fermentation day to 0.002-0.166 and 1.65-1.87 g/L, corresponding to increases in levels of antioxidant activities of 20-50%, respectively. © The Korean Society of Food Science and Technology.


Cho H.K.,Farming Corporation OrumJooga Winery | Seo W.T.,Gyeongnam National University of Science and Technology | Lee J.Y.,Farming Corporation OrumJooga Winery | Cho K.M.,Gyeongnam National University of Science and Technology
Journal of the Korean Society of Food Science and Nutrition | Year: 2012

For the production of Korea traditional cereal wine makgeolli, a rice fermentation starter nurukwas Rhizopus oryazeCCS01 commercial nuruk. The carbohydrate content of rice nuruk was higher, the levels of moisture, ash, crude protein, and crude fat were lower. In particular, the saccharifying activity of rice nuruk was 2.2 times higher than commercial nuruk. pH, alcohol, and viable yeast cells of makgeollimade rice nurukwere higher than those of makegollimade commercial nuruk. In contrast, the levels of acidity, ° Brix, viable lactic acid bacteria (LAB) cells, and browning of makgeollimade rice nurukwere lower than those of makgeollimade commercial nuruk, the alcohol content of glutinous rice (GUR) makgeollimade rice nurukhigher other samples. These results suggest that rice nuruk R. oryzae CCS01 make new type cereal makgeolli.

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