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Comparison of Temperature Effects on Brewing of Makgeolli Using Uncooked Germinated Black Rice

무증자 발아흑미를 이용한 막걸리 제조 시 온도가 미치는 영향

  • Kim, Da-Rae (Department of Food & Biotechnology, Korea University) ;
  • Seo, Bo-Mi (Department of Food & Biotechnology, Korea University) ;
  • Noh, Min-Hee (Department of Food & Biotechnology, Korea University) ;
  • Kim, Young-Wan (Department of Food & Biotechnology, Korea University)
  • 김다래 (고려대학교 식품생명공학과) ;
  • 서보미 (고려대학교 식품생명공학과) ;
  • 노민희 (고려대학교 식품생명공학과) ;
  • 김영완 (고려대학교 식품생명공학과)
  • Received : 2012.08.15
  • Accepted : 2012.08.25
  • Published : 2012.08.31

Abstract

In this study we investigated the effect of temperature on the two-stage fermentation of Makgeolli using uncooked germinated black rice. The fermentation processes were conducted at $15^{\circ}C$ for three weeks and $25^{\circ}C$ for 7 days. The pH of Makgeolli at $25^{\circ}C$ increased from pH3.0 to pH 4.2, which was consistent with that at $15^{\circ}C$. In contrast total acidity of Makgeolli at $15^{\circ}C$ was about half of that at $25^{\circ}C$ (0.36% and 0.59%, respectively). By the 7 days-fermentation at $25^{\circ}C$, 11% of alcohol was produced, whereas three weeks were required for the same alcohol production at $15^{\circ}C$. In the case of sugar contents, the amounts of total glucose-equivalent reducing sugars and glucose increased at the end of the fermentation at $25^{\circ}C$ up to 2.25 mg/mL and 3.4 mM, respectively, whereas those at $15^{\circ}C$ were maintained at very low levels (0.18 mg/mL and 0.1 mM, respectively). Such limited supplement of sugars at $15^{\circ}C$ seemed to affect metabolism of yeast, resulting in different composition of organic acid. At $25^{\circ}C$, citric acid that was 73.4 ppm at the initial fermentation was consumed completely, whereas 20 ppm of citiric acid was remained at $15^{\circ}C$. In addition, acetic acid and lactic acid in Makgealli at $15^{\circ}C$ were 53% and 14% of those at $25^{\circ}C$.

Keywords

References

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