국내 시판 막걸리의 품질특성 비교
Comparison of the Quality Characteristics of Commercial Makgeolli Type in South Korea
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참고문헌
키워드
초록
In this study, the quality characteristics of eight kinds of non-sterilized commercial makgeolli were investigated. The alcohol contents of five kinds of makgeolli were determined to be as follows: 5.7∼5.8%, G 6.7±0.1%, D 6.8±0.2%, and C 7.5±0.1%. As for the titratable acidity, makgeolli C and D showed higher than 0.5%, H showed 0.49±0.02%, and the rest showed 0.45% or less. For the pH levels, there were no significant differences among the samples. The reducing-sugar content was approximately 200 mg%, and those of makgeolli A and F were lower by approximately 90 mg%. As for the organic acids, malic acid was detected only in makgeolli A and G while the acetic-acid content was high in makgeolli C and D. Concerning free sugars, fructose and sucrose were not detected, and the glucose content of makgeolli G was shown to be the highest (335.1±40.3 mg%). The maltose contents were similar (23.5±1.0∼45.0±1.1 mg%), except for makgeolli G, whose maltose content was 73.5±1.8 mg%. For the alcoholic ingredients, 0.4∼0.5 mg/mL 1-propanol, 2-methyl-1-propanol, and iso-amylalcohol were detected, a suitable table wine standard. Further studies involving the quality analysis of the leavening agents, fermentation conditions, and fermentation types are needed.
Abstract
In this study, the quality characteristics of eight kinds of non-sterilized commercial makgeolli were investigated. The alcohol contents of five kinds of makgeolli were determined to be as follows: 5.7∼5.8%, G 6.7±0.1%, D 6.8±0.2%, and C 7.5±0.1%. As for the titratable acidity, makgeolli C and D showed higher than 0.5%, H showed 0.49±0.02%, and the rest showed 0.45% or less. For the pH levels, there were no significant differences among the samples. The reducing-sugar content was approximately 200 mg%, and those of makgeolli A and F were lower by approximately 90 mg%. As for the organic acids, malic acid was detected only in makgeolli A and G while the acetic-acid content was high in makgeolli C and D. Concerning free sugars, fructose and sucrose were not detected, and the glucose content of makgeolli G was shown to be the highest (335.1±40.3 mg%). The maltose contents were similar (23.5±1.0∼45.0±1.1 mg%), except for makgeolli G, whose maltose content was 73.5±1.8 mg%. For the alcoholic ingredients, 0.4∼0.5 mg/mL 1-propanol, 2-methyl-1-propanol, and iso-amylalcohol were detected, a suitable table wine standard. Further studies involving the quality analysis of the leavening agents, fermentation conditions, and fermentation types are needed.
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