Characterisation of Korean rice wine (makgeolli) prepared by different processing methods

Four methods of preparing makgeolli, a traditional Korean turbid rice wine, were reported in this study. The four processing routes include single-stage simultaneous saccharification and fermentation of glutinous rice with nuruk – a Korean starter culture (1SF-N), single-stage fermentation with nuru...

Descripción completa

Detalles Bibliográficos
Autores principales: Wong, Barry, Muchangi, Kevin, Quach, Edward, Chen, Tony, Owens, Adrian, Otter, Don, Phillips, Megan, Kam, Rothman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9816670/
https://www.ncbi.nlm.nih.gov/pubmed/36618098
http://dx.doi.org/10.1016/j.crfs.2022.100420
_version_ 1784864588632686592
author Wong, Barry
Muchangi, Kevin
Quach, Edward
Chen, Tony
Owens, Adrian
Otter, Don
Phillips, Megan
Kam, Rothman
author_facet Wong, Barry
Muchangi, Kevin
Quach, Edward
Chen, Tony
Owens, Adrian
Otter, Don
Phillips, Megan
Kam, Rothman
author_sort Wong, Barry
collection PubMed
description Four methods of preparing makgeolli, a traditional Korean turbid rice wine, were reported in this study. The four processing routes include single-stage simultaneous saccharification and fermentation of glutinous rice with nuruk – a Korean starter culture (1SF-N), single-stage fermentation with nuruk and yeast (1SF-YN), two-stage fermentation (2SF) and three-stage fermentation (3SF). Chemical analysis was used to determine how the different processing routes could affect the rice wine's properties in terms of alcohol content, pH, colour, mineral content, proximate composition, antioxidant activity, total phenolic content, sugar, free amino acid, and organic acid profile. Sensory analysis using polarised projective mapping (PPM) and 62 participants found that sweetness is the most desirable attribute for makgeolli among New Zealand consumers with sourness and bitterness as less desirable. The 2SF makgeolli sample had the highest concentration of glucose (8.2 mg/mL) and maltose (107 mg/mL) and in the PPM experiment was the most preferred out of the four processing methods. The 1SF-N makgeolli sample had the highest alcohol (13% ABV), crude protein (4.9%), antioxidant activity, total phenolic (621 mg GAE/L) and free amino acids content, however, it was the least overall liked makgeolli sample. Overall, the novelty of this research includes formulating a traditional Korean turbid rice wine in a Western country environment and evaluating consumer perception of makgeolli beyond the normal clientele in South Korea. From these results it is suggested that the properties of makgeolli can be manipulated via processing to suit the brewer's sensory needs that best fits the consumer market.
format Online
Article
Text
id pubmed-9816670
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher Elsevier
record_format MEDLINE/PubMed
spelling pubmed-98166702023-01-07 Characterisation of Korean rice wine (makgeolli) prepared by different processing methods Wong, Barry Muchangi, Kevin Quach, Edward Chen, Tony Owens, Adrian Otter, Don Phillips, Megan Kam, Rothman Curr Res Food Sci Research Article Four methods of preparing makgeolli, a traditional Korean turbid rice wine, were reported in this study. The four processing routes include single-stage simultaneous saccharification and fermentation of glutinous rice with nuruk – a Korean starter culture (1SF-N), single-stage fermentation with nuruk and yeast (1SF-YN), two-stage fermentation (2SF) and three-stage fermentation (3SF). Chemical analysis was used to determine how the different processing routes could affect the rice wine's properties in terms of alcohol content, pH, colour, mineral content, proximate composition, antioxidant activity, total phenolic content, sugar, free amino acid, and organic acid profile. Sensory analysis using polarised projective mapping (PPM) and 62 participants found that sweetness is the most desirable attribute for makgeolli among New Zealand consumers with sourness and bitterness as less desirable. The 2SF makgeolli sample had the highest concentration of glucose (8.2 mg/mL) and maltose (107 mg/mL) and in the PPM experiment was the most preferred out of the four processing methods. The 1SF-N makgeolli sample had the highest alcohol (13% ABV), crude protein (4.9%), antioxidant activity, total phenolic (621 mg GAE/L) and free amino acids content, however, it was the least overall liked makgeolli sample. Overall, the novelty of this research includes formulating a traditional Korean turbid rice wine in a Western country environment and evaluating consumer perception of makgeolli beyond the normal clientele in South Korea. From these results it is suggested that the properties of makgeolli can be manipulated via processing to suit the brewer's sensory needs that best fits the consumer market. Elsevier 2022-12-27 /pmc/articles/PMC9816670/ /pubmed/36618098 http://dx.doi.org/10.1016/j.crfs.2022.100420 Text en © 2022 The Authors https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Research Article
Wong, Barry
Muchangi, Kevin
Quach, Edward
Chen, Tony
Owens, Adrian
Otter, Don
Phillips, Megan
Kam, Rothman
Characterisation of Korean rice wine (makgeolli) prepared by different processing methods
title Characterisation of Korean rice wine (makgeolli) prepared by different processing methods
title_full Characterisation of Korean rice wine (makgeolli) prepared by different processing methods
title_fullStr Characterisation of Korean rice wine (makgeolli) prepared by different processing methods
title_full_unstemmed Characterisation of Korean rice wine (makgeolli) prepared by different processing methods
title_short Characterisation of Korean rice wine (makgeolli) prepared by different processing methods
title_sort characterisation of korean rice wine (makgeolli) prepared by different processing methods
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9816670/
https://www.ncbi.nlm.nih.gov/pubmed/36618098
http://dx.doi.org/10.1016/j.crfs.2022.100420
work_keys_str_mv AT wongbarry characterisationofkoreanricewinemakgeollipreparedbydifferentprocessingmethods
AT muchangikevin characterisationofkoreanricewinemakgeollipreparedbydifferentprocessingmethods
AT quachedward characterisationofkoreanricewinemakgeollipreparedbydifferentprocessingmethods
AT chentony characterisationofkoreanricewinemakgeollipreparedbydifferentprocessingmethods
AT owensadrian characterisationofkoreanricewinemakgeollipreparedbydifferentprocessingmethods
AT otterdon characterisationofkoreanricewinemakgeollipreparedbydifferentprocessingmethods
AT phillipsmegan characterisationofkoreanricewinemakgeollipreparedbydifferentprocessingmethods
AT kamrothman characterisationofkoreanricewinemakgeollipreparedbydifferentprocessingmethods