Abstract
The present study investigated the effect of three different sterilization methods (high hydrostatic pressure sterilization, ultraviolet sterilization, and ultra-high temperature sterilization) on changes of physicochemical and microbiological properties of rice wine Makgeolli during the preservation at 15 °C for 20 weeks. The results indicated that pH, titratable acidity, color, contents of reducing sugar and alcohol were not significantly varied between different sterilization methods but microbial counts and sensory evaluation were exhibited the significant differences. The microbial counts of the sterilized Makgeolli were significantly lower than that in unsterilized one after 20 weeks of storage. Sensory profiles were markedly dependent on the sterilization methods. This work inferred, the high hydrostatic pressure treatment as the suitable method of sterilization for improving the shelf life of rice wine Makgeolli.
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