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To investigate the effects of three different yeast starters (Fermivin, Y204, and Y283) in Nuruk prepared with Aspergillus luchuensis 74-5 on the quality of glutinous rice-Makgeolli (GRM), physicochemical properties and volatile flavor patterns were evaluated. GRM prepared under different fermentation conditions was analyzed for pH, total acidity, amino acidity, sugar, alcohol content, organic acids, and flavor patterns. Overall, the pH was very low, ranging from 3.11 to 3.82. The acidity of GRM prepared with Y283 increased by 0.96% at 15°C and, by 1.02-1.07% at 20°C and showed the greatest increase of 1.11% at 25°C, relative to the GRM prepared with control Fermivin and Y204. Moreover, Y283 resulted in a significantly increased alcohol content of 16% at 15°C and 17.8% at 20°C, which corresponded to a sharp decrease in sugar content (p<0.05). Additionally, organic acid analysis revealed that the content of citric acid (540.98 mg/100 mL) and malic acid (105.92 mg/100 mL) in GRM prepared with Y283 was higher at 15°C. The 92.71% contribution ratio of the first principal component identified by an electronic nose corresponded to different flavor patterns according to the fermentation temperature. Thus, different yeasts and temperatures affect the physiochemical and flavor characteristics of GRM, and Y283 may improve the quality of GRM.

Quality characteristics of glutinous rice-Makgeolli fermented with Korean yeast (SC Y204 and Y283) isolated from Nuruk