홍차를 첨가하여 제조한 막걸리의 발효특성 및 유용성분

Fermentation Characterization and Chemical Composition of Makgeolli Prepared by the Addition of Black Tea

This study examined thefermentation characteristics and chemical composition of makgeolli prepared with the addition of black tea (BTM). The alcohol content in BTM increased gradually during fermentation. BTM showed a slightly higher pH and lower total acidity than black tea-free makgeolli. The total phenolic contents increased with increasing of black tea content. Catechins and flavonoids were detected on HPLC chromatograms of BTM and their contents increased with increasing of black tea content. On the other hand, only theaflavin was detected in small amounts in BTM, but the other theaflavins were not. These results suggest that black tea can be used in the alcoholic fermentation of makgeolli to enhance the total phenolic content of makgeolli.