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Characterisation of Korean rice wine (makgeolli) prepared by different processing methods
Barry Wong1, Kevin Muchangi1, Edward Quach1
1Department of Food Science and Microbiology, Auckland University of Technology, New Zealand.
Current Research in Food Science
|January 9, 2023
Summary
Four makgeolli (Korean rice wine) preparation methods were studied. The two-stage fermentation (2SF) method yielded the most preferred taste profile for New Zealand consumers, highlighting processing
Area of Science:
- Food Science
- Fermentation Technology
- Sensory Analysis
Background:
- Makgeolli, a traditional Korean rice wine, is gaining international interest.
- Understanding the impact of different preparation methods on makgeolli's chemical and sensory properties is crucial for market expansion.
Purpose of the Study:
- To investigate the effects of four distinct preparation methods on makgeolli's chemical composition and sensory attributes.
- To evaluate consumer preference for makgeolli among New Zealand consumers.
Main Methods:
- Four preparation methods were employed: single-stage simultaneous saccharification and fermentation with nuruk (1SF-N), single-stage fermentation with nuruk and yeast (1SF-YN), two-stage fermentation (2SF), and three-stage fermentation (3SF).
- Chemical analyses assessed alcohol content, pH, color, minerals, proximate composition, antioxidant activity, phenolics, sugars, free amino acids, and organic acids.
- Sensory analysis utilized polarized projective mapping (PPM) with 62 participants to determine consumer preferences.
Main Results:
- The 2SF method produced makgeolli with the highest glucose and maltose content, and it was the most preferred by consumers.
- The 1SF-N method resulted in the highest alcohol content (13% ABV), crude protein, antioxidant activity, total phenolics, and free amino acids, but was least preferred overall.
- Sweetness was identified as the most desirable attribute for makgeolli among New Zealand consumers, while sourness and bitterness were less desirable.
Conclusions:
- Makgeolli's properties, including sensory attributes, can be effectively manipulated through different processing techniques.
- Tailoring makgeolli production methods to align with specific consumer preferences, such as sweetness, can facilitate its adoption in new markets.
- This study provides valuable insights into adapting traditional Korean beverages for Western consumer bases.
