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Abstract ▼ AI-Helper

In this study, we compared the quality characteristics of barley-Makgeolli prepared with different nuruk fermentation starters for Saccharomyces cerevisiae Y204 at various temperatures (15, 20 and 25℃) and for different fermentation periods. The pH of the barley-Makgeolli produced by the nuru...

In this study, we compared the quality characteristics of barley-Makgeolli prepared with different nuruk fermentation starters for Saccharomyces cerevisiae Y204 at various temperatures (15, 20 and 25℃) and for different fermentation periods. The pH of the barley-Makgeolli produced by the nuruk of A. oryzae 75-2 (AO) was in the 6.4-4.9 range, which is significantly different to that (3.7-3.3) of the barley-Makgeolli produced using the nuruk of A. luchuensis 74-5 (AL). Barley-Makgeolli exhibited 0.2% acidity when prepared using AO, and 0.8% with AL. The amino-acid content increased on the second day of fermentation and was smoothly maintained to the end of the fermentation period, except when fermented at 25℃. The sugar content of AO Makgeolli was significantly higher than that of AL Makgeolli. Saccharomyces cerevisiae Y204 showed good alcohol fermentation (15-16%) at 25℃ for both AO and AL barley-Makgeolli. The malic acid content of the organic acids increased with increasing fermentation temperature and the citric acid content was the highest in AL barley-Makgeolli when fermented at low temperature. The aroma component patterns of each barley Makgeolli was able to predict the diversity of each flavor pattern on the basis of differences in the AO and AL fermentation groups and temperature. Therefore, barley-Makgeolli produced by Y204 is expected to exhibit superior quality due to the good alcohol producing ability of the Y204 yeast.

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