Makgeolli - The Traditional Choice of Korean Fermented Beverage from Cereal: An Overview on its Composition and Health Benefits

Abstract

Food is a very basic survival need for the sustenance of life and it always register its impact along with beverages. Varieties of alcoholic/non-alcoholic beverages were invented globally under the influence of cultural topography, which drastically differ in western and eastern tradition. One such traditional Korean fermented beverage is Makgeolli, which is popularly known as “Korean rice wine” made wholly from rice and other cereal such as wheat, barley, and germinated grains by the process of fermentation using a main natural ingredient Nuruk, an amylase enzyme “source”. The low alcohol content (6-9%) of Makgeolli with antioxidant constituents and benefiacial polyphenols like resveratrol, quercetin etc. endowing an interesting light sparkling tone of prominent astringency. The composition of fresh Makgeolli with significant amounts of lactic acid bacteria such as Lactobacillus, as well as starch, proteins, dietary fibers, free amino acids, vitamin nutrients and bioactive components are considered to be benefial to health, but it should be considered within that frame, since it is still an alcohol. The Makgeolli is considered as a probiotic liquor and claim detonated health benefits, often compared to yoghurt. In this short review, we mainly emphasize the composition of Makgeolli and offer a glimpse to its potential health benefits.

Keywords:
alcohol; beverages; brew; fermentation; health benefits; Makgeolli; probiotics; rice wine