Manufacturing of Korean Traditional Rice Wine, Makgeolli,Supplemented with Strawberry and Its Physicochemical and Microbial Properties during Fermentation

Sang-Min  Bae1   Sang-Min  Han1   Jong-Myung  Choi2   Jong-Soo  Lee1   Ha-Kun  Kim1,*   

1Department of Biomedicinal Science and Biotechnology, Paichai University
2Department of Horticulture Science, Chungnam National University

Abstract

To develop a functional strawberry Makgeolli, we produced Makgeolli using strawberry as an additive and then investigated its physicochemical properties. Among 7 different alcohol-fermenting yeasts, Saccharomyces cerevisiae JSK104 produced 17.4% ethanol on the 7th day of fermentation and was selected for use in the brewing of strawberry Makgeolli. Changes in physicochemical properties, numbers of yeast and lactic acid bacteria, and antihypertensive angiotensin-converting enzyme inhibitory activity were investigated during the fermentation of strawberry Makgeolli. The pH tended to decrease and the total acidity increased as the fermentation period elapsed. The ethanol content reached about 17% on the 7th day after fermentation, and the numbers of yeast and lactic acid bacteria reached a maximum on the 1st day of fermentation and then maintained a constant number. The antihypertensive angiotensin-converting enzyme activity reached a maximum after 5 days of fermentation and then was not significantly changed afterwards.

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