Changes in Yeast Cell Number, Total Acid and Organic Acid during Production and Distribution Processes of Makgeolli, Traditional Alcohol of Korea

This study was carried out to investigate the changes in yeast cell number, organic acid and total acid during the fermentation and distribution processes for enhancement of preservation of Makgeolli. Organic acids, including lactic acid, succinic acid, malic acid and citric acid, were increased with fermentation time, while oxalic acid, phosphoric acid and acetic acid were not detected, respectively. Production of organic acids leaded to pH reduction in Makgeolli. In case of Makgeolli kept at , there was no change in organic acids until 20 days. On the other hand, when observing the change in organic acid of Makgeolli kept at , concentration of lactic acid was decreased, while citric acid was not detected from the beginning of storage. However, acetic acid was detected from 10th day and rapidly increased at the 25th day. Therefore, it is suggested that the current expiration date (10 days in a cooler) could be extended.