Abstract
This study investigated changes in the quality of the Korean sparkling rice wine, ‘Makgeolli’ prepared by independent two-step fermentation and stored at 10, 15, and 25°C for 91 days. The contents of total acid, volatile acid, and amino acidity increased as the storage period and temperature increased. The total acid content was 0.14% on day 0, and 0.33%, 0.35% and 0.40% at 91 days of storage at 10°C, 15°C, and 25°C, respectively. The pH was 3.86 on day 0 of storage and tended to decrease at all temperatures over the storage period, but the soluble solid and alcohol content did not significantly differ. Color significantly differed when stored at 15°C and 25°C (p<0.05), but not at 10°C. Consequently, the quality of ‘Makgeolli’ was altered during storage for 91 days, and the change was more rapid at higher storage temperatures.
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