Characterisation of Korean Rice Wine (Makgeolli) Prepared by Different Processing Methods

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aut.relation.articlenumber100420en_NZ
aut.relation.endpage100420
aut.relation.journalCurrent Research in Food Scienceen_NZ
aut.relation.startpage100420
aut.relation.volume6en_NZ
aut.researcherKam, Rothman
dc.contributor.authorWong, Ben_NZ
dc.contributor.authorMuchangi, Ken_NZ
dc.contributor.authorQuach, Een_NZ
dc.contributor.authorChen, Ten_NZ
dc.contributor.authorOwens, Aen_NZ
dc.contributor.authorOtter, Den_NZ
dc.contributor.authorPhillips, Men_NZ
dc.contributor.authorKam, Ren_NZ
dc.date.accessioned2023-01-10T20:57:17Z
dc.date.available2023-01-10T20:57:17Z
dc.date.copyright2023en_NZ
dc.date.issued2023en_NZ
dc.description.abstractFour 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.
dc.identifier.citationCurrent Research in Food Science, Volume 6, 2023, 100420.
dc.identifier.doi10.1016/j.crfs.2022.100420en_NZ
dc.identifier.issn2665-9271en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/15791
dc.languageenen_NZ
dc.publisherElsevier BVen_NZ
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S2665927122002465en_NZ
dc.rights.accessrightsOpenAccessen_NZ
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectKorean rice wine; Nuruk; Makgeolli processing; AccQ·Tag™ amino acid analysis; Methyl-chloroformate derivatisation; Polarised project mapping (PPM)
dc.titleCharacterisation of Korean Rice Wine (Makgeolli) Prepared by Different Processing Methodsen_NZ
dc.typeJournal Article
pubs.elements-id488619
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Faculty of Health & Environmental Sciences
pubs.organisational-data/AUT/Faculty of Health & Environmental Sciences/School of Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Sciences/School of Science/Food Science & Microbiology Department
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