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Abstract ▼ AI-Helper

The total acidity (TA) of Makgeolli was affected by suspended solids and $CO_2$ produced during the fermentation process. Nine Makgeollis (four sterilized and five unsterilized Makgeollis) were collected in the market, and their TAs were compared before and after filtration and $CO_2...

The total acidity (TA) of Makgeolli was affected by suspended solids and $CO_2$ produced during the fermentation process. Nine Makgeollis (four sterilized and five unsterilized Makgeollis) were collected in the market, and their TAs were compared before and after filtration and $CO_2$ removal. TAs of sterilized Makgeollis were 0.379~0.477%, which significantly decreased to 0.167~0.225% after filtration and 0.132~0.170% after $CO_2$ removal (P<0.05). TAs of unsterilized Makgeollis were 0.412~0.467% and decreased to 0.157~0.365% after filtration and 0.143~0.280% after $CO_2$ removal (P<0.05). TAs of Makgeollis were compared by three methods using different indicators. The TAs of sterilized and unsterilized Makgeollis were 0.105~0.123% and 0.105~0.200%, respectively, by bromthymol blue+neutral red (light green), 0.129~0.154% and 0.130~0.255%, respectively, by phenolphthalein (faint pink), and 0.120~0.146% and 0.130~0.232%, respectively, by bromthymol (blue). Nowadays, Makgeolli is commercialized with various distinct colors, and thus it is important to select appropriate indicators for proper titration endpoint identification for TA measurement. The compositions of organic acids profiles varied depending on sterilized or unsterilized Makgeollis, in which oxalic acid (0.108~0.329 mg/mL), malic acid (ND to 0.134 mg/mL), lactic acid (0.127~0.776 mg/mL), and citric acid (ND to 1.159 mg/mL) were found, and lactic acid was in unsterilized more than sterilized Makgeollis.

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