Characterisation of Korean rice wine (makgeolli) prepared by different processing methods

Autor: Barry Wong, Kevin Muchangi, Edward Quach, Tony Chen, Adrian Owens, Don Otter, Megan Phillips, Rothman Kam

Publikováno v: Current Research in Food Science, Vol 6, Iss , Pp 100420- (2023)

Four methods of preparing makgeolli, a traditional Korean turbid rice wine, were reported in this study. The four processing routes include single-stage simultaneous saccharification and fermentation of glutinous rice with nuruk – a Korean starter

Externí odkaz: https://doaj.org/article/bc653da2bf2a4f75bfa6e702cbc8bec5

Characterisation of Korean rice wine ( makgeolli ) prepared by different processing methods.

Autor: Wong B; Department of Food Science and Microbiology, Auckland University of Technology, New Zealand., Muchangi K; Department of Food Science and Microbiology, Auckland University of Technology, New Zealand., Quach E; Department of Food Science and Microbiology, Auckland University of Technology, New Zealand., Chen T; Department of Food Science and Microbiology, Auckland University of Technology, New Zealand., Owens A; Department of Food Science and Microbiology, Auckland University of Technology, New Zealand., Otter D; Department of Food Science and Microbiology, Auckland University of Technology, New Zealand., Phillips M; Department of Marketing, Auckland University of Technology, New Zealand., Kam R; Department of Food Science and Microbiology, Auckland University of Technology, New Zealand.

Publikováno v: Current research in food science [Curr Res Food Sci] 2022 Dec 27; Vol. 6, pp. 100420. Date of Electronic Publication: 2022 Dec 27 (Print Publication: 2023).