단행복발효 막걸리의 저장 중 품질 특성 변화
Changes in quality characteristics of ‘Makgeolli’ prepared by independent two-step fermentation during storage
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This study investigated changes in the quality of the Korean sparkling rice wine, ‘Makgeolli’ prepared by independent two-step fermentation and stored at 10, 15, and 25℃ for 91 days. The contents of total acid, volatile acid, and amino acidity increased as the storage period and temperature increased. The total acid content was 0.14% on day 0, and 0.33%, 0.35% and 0.40% at 91 days of storage at 10℃, 15℃, and 25℃, respectively. The pH was 3.86 on day 0 of storage and tended to decrease at all temperatures over the storage period, but the soluble solid and alcohol content did not significantly differ. Color significantly differed when stored at 15℃ and 25℃ (p<0.05), but not at 10℃. Consequently, the quality of ‘Makgeolli’ was altered during storage for 91 days, and the change was more rapid at higher storage temperatures.
Abstract
This study investigated changes in the quality of the Korean sparkling rice wine, ‘Makgeolli’ prepared by independent two-step fermentation and stored at 10, 15, and 25℃ for 91 days. The contents of total acid, volatile acid, and amino acidity increased as the storage period and temperature increased. The total acid content was 0.14% on day 0, and 0.33%, 0.35% and 0.40% at 91 days of storage at 10℃, 15℃, and 25℃, respectively. The pH was 3.86 on day 0 of storage and tended to decrease at all temperatures over the storage period, but the soluble solid and alcohol content did not significantly differ. Color significantly differed when stored at 15℃ and 25℃ (p<0.05), but not at 10℃. Consequently, the quality of ‘Makgeolli’ was altered during storage for 91 days, and the change was more rapid at higher storage temperatures.
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