블루베리 첨가 막걸리의 발효특성

Abstract

Blueberry Makgeolli was made with rice by adding different amounts of blueberries, and the fermentation characteristics of Makgeolli were studied during the fermentation process. The pH was the highest (6.6) at the beginning of the fermentation and decreased when the ratio of blueberries increased. The pH was remarkably reduced until the second day, and remained constant until the seventh day of fermentation. The total acidity was significantly increased until the fourth day of fermentation, and remained constant until the seventh day. Sugar contents () and reducing sugar reached the maximum after 2 days of fermentation, and gradually decreased until the seventh day. Alcohol content of control (0% blueberries) increased continuously until the seventh day of fermentation and was at 13.4%. Alcohol content of 20% blueberry Makgeolli reached the maximum on the 4th day of fermentation and slowly decreased to 10.2% until the seventh day. Total viable bacterial cell counts and yeast cell counts showed the maximum values at the third day of fermentation. In sensory evaluation, the color of the control sample was the most favored by the panelists whereas 20% blueberry sample was the least favored. There were no significant differences in flavor and taste, but overall preference was high in Makgeolli with less than 10% of blueberries.