Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation.
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.
Department of Culinary Science and Food Service Management, Kyung Hee University, Seoul 130-701, Korea.
Eunkyung
E
Kim
Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea.
Yoon Hyuk
YH
Chang
Department of Culinary Science and Food Service Management, Kyung Hee University, Seoul 130-701, Korea.
Jae Youn
JY
Ko
Department of Food Science and Human Nutrition, Dankook University, Gyeonggi 448-701, Korea.
Yoonhwa
Y
Jeong
Makgeolli; banana; fermentation; microbial properties; physicochemical properties