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

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