Stability of Anthocyanin Pigment in Aronia Makgeolli

This study was conducted to investigate the effects of koji on the stability of anthocyanin pigments in aronia makgeolli. Adding a 12% amount of aronia was determined due to its feasible alcohol fermentation and color discrimination. Redness and total anthocyanin contents of sul-dut decreased with the fermentation period. In the nuruk group, adjustment of initial pH to 3.0, 3.5, and 4.5 resulted in higher redness and anthocyanin contents than nonpH adjustment at the initial fermentation period, whereas no significant differences in redness and anthocyanin contents were found between the two groups at the termination of fermentation. The ipguk group showed higher stability of pigments than the nuruk groups. The residual cyanidin-3-O-arabinoside of the ipkuk group was determined to be more than three times that of the nuruk groups. Furthermore, cyanidin-3-O-xyloside was only detected in the ipkuk group at the termination of fermentation. Therefore, it was thought that ipguk was a more suitable leavening agent than nuruk for the maintenance of anthocyanin stability on brewing of aronia makgeolli.