Department of Bio‐resources and Food Science, College of lifetime and Environmental Sciences, Konkuk University, Seoul, Southern Korea

Department of Bio‐resources and Food Science, College of lifestyle and Environmental Sciences, Konkuk University, Seoul.

Communication to: S. H. Nile, Department of Bio‐resources and Food Science, College of lifetime and Environmental Sciences, Konkuk University, Seoul , Southern Korea.

Abstract

Makgeolli is a conventional beverage that is alcoholic from rice, barley, wheat or malt grains by fermentation utilizing an all natural beginner called nuruk. The makgeolli flavour depends mainly from the content for the products that are metabolicfree sugars, amino acids, natural acids and aromatic substances) produced throughout the fermentation of rice by moulds and yeasts. Weighed against other beverages that are alcoholic makgeolli contains high levels of nutritional elements, natural acids and 6–8% liquor. Makgeolli is nourishing and it is consists of 80% water, 2% protein, 0.8% carbs, 0.1% fat and 10% dietary fiber, along side nutrients B and C, along with an amount that is significant of and yeast. It is often stated that makgeolli has effects that are medicinal anti-oxidant, anti‐hypertensive, anti‐diabetes and anti‐cancer tasks. Since makgeolli is a great way to obtain nutrients, minerals, sugars, proteins, organic acids and free amino acids, also having significant medicinal value, it could be considered an operating, medicinal and beverage that is probiotic. Copyright © 2015 The Institute of Brewing & Distilling

Introduction

Alcohol based drinks have now been element of individual life considering that the start of recorded history and now have developed in several elements of the whole world to mirror climates that are natural social traditions 1 ) The history of Korean rice wine goes back into the amount of Koguryeo, whenever literature that is chinese the ways and traditions of consuming makgeolli 2, 3 . Lire la suite