바질 첨가 막걸리의 발효과정 중 이화학적 변화 및 항산화 활성 분석 = Analysis of Physicochemical Changes and Antioxidant Activity during the Fermentation Process of Basil-added Makgeolli

다국어 초록 (Multilingual Abstract)

Makgeolli is a traditional Korean rice wine produced by fermenting glutinous or non-glutinous rice with nuruk, a natural fermentation starter containing saccharifying enzymes. During fermentation, starch is hydrolyzed into sugars and subsequently converted into alcohol, accompanied by diverse physicochemical and biochemical changes. This study investigated the physicochemical properties and antioxidant activity of Makgeolli supplemented with basil (Ocimum basilicum). The results showed that the soluble solid content significantly increased during fermentation, while the pH gradually decreased over time. No significant differences were observed in total polyphenol content (TPC) and total flavonoid content (TFC) between control and basil-added Makgeolli. However, both DPPH and ABTS radical scavenging activities increased significantly as fermentation progressed. These findings suggest that the addition of basil during Makgeolli fermentation may contribute to enhanced antioxidant potential, indicating its potential application in the development of functional fermented beverages.