Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “Makgeolli”

Background and Objectives Makgeolli is a traditional Korean rice wine that is brewed by fermenting a mixture of steamed rice and Nuruk. Quinoa products contain polyphenols, including phenolic acids, flavonoids, and tannins, which make up bioactive secondary plant metabolites that contribute to diver...

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Published in:Cereal chemistry 2023-03, Vol.100 (2), p.473-483
Main Authors: Jeon, Eun Bi, Song, Min Gyu, Kim, So Hee, Choi, Jae‐Suk, Lee, Jung‐Suck, Park, Shin Young
Format: Article
Language:English
Subjects:
antioxidants
Korean traditional wine
quality
quinoa
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Summary:Background and Objectives Makgeolli is a traditional Korean rice wine that is brewed by fermenting a mixture of steamed rice and Nuruk. Quinoa products contain polyphenols, including phenolic acids, flavonoids, and tannins, which make up bioactive secondary plant metabolites that contribute to diverse physiological properties, such as antimicrobial, antioxidant, and antitumor activities. The preparation of rice‐based Makgeolli (RM) and quinoa‐added Makgeolli (QM) were obtained by combining rice and quinoa in ratios 1:1 (RM; control: without supplement). This study sought to assess the physicochemical, microbiological, antioxidant, and taste tests of RM and QM during a 6‐day fermentation period. Finding The alcohol content increased steadily until Day 6 (10.7%–10.3%). From the start of fermentation to Day 2 of fermentation, the number of lactic acid bacteria (LAB) in RM and QM increased rapidly (p  .05). 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) radical scavenging activities were significantly (p  .05). However, taste values were significantly higher (p 
ISSN:0009-0352
1943-3638
DOI:10.1002/cche.10626