Abstract
Food is a very basic survival need for the sustenance of life and it always register its impact along with beverages. Varieties of alcoholic/non-alcoholic beverages were invented globally under the influence of cultural topography, which drastically differ in western and eastern tradition. One such traditional Korean fermented beverage is Makgeolli, which is popularly known as “Korean rice wine” made wholly from rice and other cereal such as wheat, barley, and germinated grains by the process of fermentation using a main natural ingredient Nuruk, an amylase enzyme “source”. The low alcohol content (6-9%) of Makgeolli with antioxidant constituents and benefiacial polyphenols like resveratrol, quercetin etc. endowing an interesting light sparkling tone of prominent astringency. The composition of fresh Makgeolli with significant amounts of lactic acid bacteria such as Lactobacillus, as well as starch, proteins, dietary fibers, free amino acids, vitamin nutrients and bioactive components are considered to be benefial to health, but it should be considered within that frame, since it is still an alcohol. The Makgeolli is considered as a probiotic liquor and claim detonated health benefits, often compared to yoghurt. In this short review, we mainly emphasize the composition of Makgeolli and offer a glimpse to its potential health benefits.
Highlights
The two most important words that unite people are ‘Food’ and ‘Beverage’
Practical Application: This review provides the composition and health benefits of Korean rice wine – Makgeolli, aimed to its potential application in probiotic and natual cosmetic industries
The unique cultural history and advanced farming customs of Korea lead to the discovery of a variety of agro-based traditional alcoholic beverages (Marshall & Mejia 2012)
Summary
The two most important words that unite people are ‘Food’ and ‘Beverage’. When it is merged with the traditional values, it will reflect as a cultural code. In view of public health concern, the global people’s demand is associated with a higher likelihood of consuming low alcoholic content wine beverages. Since they are in comprise of antioxidants, epicatechin, proanthocyanidins and bioactive compounds (Arranz et al, 2012). By adopting the wisdom of conventional brewing protocols, Koreans invented this traditional liquor Makgeolli, which is recognized for its low-alcoholic contents with exclusive health benefits (Durak et al, 1999). Based on the fermentation process and filtration techniques ( in wine brewing from rice/cereal), widely popular traditional Korean beverages are classified as two major types such as (i) Cheongju ( known as Yakju, filtered clear rice wine) and (ii) Makgeolli (locally knows as Nongju, means farmer liquor, unfiltered turbid rice wine). Describing the taste of any food/beverage is purely depend on the perception of an individual, while experiencing the Makgeolli, one can effortlessly notice the blend of sweet, bitter, umami and sour tastes that trigger the taste buds with pleasant sparkling pungency at the palate
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
