Abstract
Pineapple flesh and core were added during fermentation to develop a new style of fruit makgeolli. Physicochemical characteristics were measured during fermentation, and sensory evaluation was performed after fermentation to estimate the quality of pineapple makgeolli. No significant differences were observed for pH, °Bx, and alcohol contents between makgeolli with and without pineapple after fermentation. Total acidity of the pineapple makgeolli increased due to considerable elevation of citric acid, tartaric acid, malic acid, and pyroglutamic acid contents as well as slight elevation of lactic acid and propionic acid contents. On the other hand, the total amino acid contents of pineapple makgeolli were lower than those of control. The sensory preferences for pineapple makgeolli were higher overall than those for control, which can be attributed to the preferences for fruit flavor and sour taste in pineapple makgeolli.
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