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Quality Characteristics of Mixed Makgeolli with Barley and Wheat by Fermentation Temperature

발효온도에 따른 보리와 밀 혼합막걸리의 품질 특성

Shin, Dong-Sun;Jeong, Seok-Tae;Sim, Eun-Yeong;Lee, Seuk Ki;Kim, Hyun-Joo;Woo, Koan Sik;Oh, Sea-Kwan;Kim, Si-Ju;Park, Hye-Young
신동선;정석태;심은영;이석기;김현주;우관식;오세관;김시주;박혜영

  • Received : 2017.01.24
  • Accepted : 2017.03.27
  • Published : 2017.04.30

Abstract

This study aimed to evaluate the fermentation characteristics of mixed Makgeolli with barley and wheats under, fermentation at different temperatures (20, 25, and $30^{\circ}C$) and time (3, 6, and 9 days). The pH and sugar of mixed Makgeolli were 3.68~4.26 and $12.30{\sim}17.31^{\circ}Brix$, respectively. The total acidity showed proportionate increase with fermentation temperature and time; whereas, reducing sugar contents decreased with increasing fermentation temperature and time. The alcohol contents of mixed Makgeolli varied significantly by fermentation temperature and time (p<0.05). In terms of color values, the L value decreased with increasing fermentation temperatures, and a value increased significantly with increasing fermentation time. The number of microorganisms (yeast, total bacteria and lactic acid bacteria) in mixed Makgeolli decreased progressively with increasing fermentation temperature and time. Among the organic acids (citric, lactic, malic, and pyruvic acids) in mixed Makgeolli, citric and lactic acid was present at the highest concentrations. From these results, the optimum fermentation conditions of mixed Makgeolli with barley and wheat were $20{\sim}25^{\circ}C$ for 6 days.

Keywords

barley;wheat;Makgeolli;fermentation characteristics

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Acknowledgement

Supported by : 국립식량과학원