Description
Korean makgeolli is a traditional rice wine fermented with nuruk starter culture at optimal temperatures between 20°C to 22°C.
Technical
The fermentation process involves the breakdown of starches into fermentable sugars, which are then converted into ethanol and carbon dioxide by microorganisms such as yeast and bacteria. The optimal temperature range is crucial to prevent off-flavors or spoilage.
Science
Primary Reaction
Starch hydrolysis and ethanol fermentation
Sensory Profile
Aroma ()
FruityFloralRice-likeYeastyNuttyHerbal
Wine Analogy
Similar aromatic complexity to young Gewürztraminer
Coffee Analogy
Mild fermentation notes comparable to natural process Ethiopian coffee
Perfume Analogy