Table 2 Fermentation characteristics of rice wine prepared with Aspergillus oryzae KSS2 (AW and AR) and Rhizopus oryzae KJJ39 (RW and RR) and commercial Makgeolli (CA, CB and CC)
Sample | Alcohol (%) | pH | Acidity (%) | Soluble-solid content (°Brix) | Reducing sugar (%) | Volatile acid (ppm) | Amino acid (%) |
|---|---|---|---|---|---|---|---|
CA | 6.0 ± 0.5 | 3.86 ± 0.09 | 0.18 ± 0.03 | 3.73 ± 0.06 | 0.29 ± 0.00 | 30.8 ± 0.70 | 0.06 ± 0.01 |
CB | 5.3 ± 0.2 | 3.94 ± 0.07 | 0.22 ± 0.03 | 3.67 ± 0.21 | 0.28 ± 0.00 | 24.8 ± 0.70 | 0.08 ± 0.01 |
CC | 4.8 ± 0.6 | 4.59 ± 0.05 | 0.26 ± 0.01 | 11.10 ± 0.92 | 0.73 ± 0.01 | 38.8 ± 0.70 | 0.09 ± 0.00 |
AW | 12.3 ± 0.5 | 4.39 ± 0.08 | 0.36 ± 0.05 | 13.13 ± 1.31 | 0.29 ± 0.00 | 60.4 ± 0.70 | 0.26 ± 0.04 |
RW | 12.6 ± 0.6 | 4.22 ± 0.25 | 0.33 ± 0.14 | 15.47 ± 1.62 | 0.76 ± 0.03 | 51.2 ± 3.02 | 0.10 ± 0.01 |
AR | 9.9 ± 5.1 | 4.24 ± 0.13 | 0.27 ± 0.06 | 9.27 ± 0.31 | 0.32 ± 0.04 | 44.0 ± 6.90 | 0.25 ± 0.04 |
RR | 10.2 ± 0.4 | 3.99 ± 0.15 | 0.38 ± 0.04 | 12.03 ± 2.10 | 0.67 ± 0.03 | 34.4 ± 3.90 | 0.08 ± 0.00 |