포도 첨가 막걸리의 양조 특성

This study was conducted to develop the optimum processing conditions for grape-makgeolli to improve its sensory characteristics. Quality characteristics of grape-makgeolli were also evaluated. Fermivin was selected as suitable yeast for fermentation because it provided a proper acid level and desirable fruit flavor, which was to enhance the stability of fermentation and maintain the acidity level for anthocyanin. The optimum adding period of grape was at the second mashing period by the fermentation profiles. Addition at second mashing period revealed that it had a richer flavor, a higher alcohol content, and a lower reducing sugar than addition at formulation. As addition of 20% grape could not produce a satisfying color in grape-makgeolli, addition of black rice as anthocyanin pigment could enable to enhance the natural color and flavor of grape-makgeolli. As a result, the usage of Fermivin as yeast, the addition of 20% grape at second mashing period and the addition of 2.5% black rice were the optimum conditions for manufacturing the grape-makgeolli.