This study examined the quality characteristics of Makgeolli to investigate the availability of Korean sweet potato cultivars as alcoholic beverages. The following sweet potato varieties were used: Gogunmi, Daeyumi, Shingunmi, Shinyulmi, Shincheonmi, Jinyulmi, Jinhongmi, Jeungmi and Pungwonmi; their alcohol contents ranged from 12.20% to 14.20%, with the lowest value in Makgeolli made with Jeungmi and the highest value in Makgeolli made with Jinhongmi. The DPPH radical scavenging activity was in the range of 37.51~77.02%, with the lowest value in Makgeolli made with rice (control) and the highest value in Makgeolli made with Gogunmi. As a result of analyzing the aroma component of sweet potato Makgeolli, 27 kinds of aroma components were detected, and six kinds of alcohols, 13 kinds of esters, four kinds of acids, and four kinds of other compounds were found. Regarding the number of aroma compounds, Makgeolli made with Shinyulmi showed the lowest number with 14 kinds, while Makgeolli made with Pungwonmi showed the highest number with 27 kinds.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 술의 제조
    3. pH와 총산 측정
    4. 알코올 함량
    5. 총폴리페놀 함량
    6. DPPH 라디컬 소거능
    7. 향기성분
    8. 통계
결과 및 고찰
    1. 고구마 품종별 막걸리의 pH와 총산
    2. 고구마 품종별 발효주의 알코올 함량
    3. 고구마 품종별 발효주의 총폴리페놀 함량
    4. 고구마 품종별 발효주의 DPPH 라디컬 소거능
    5. 고구마 품종별 발효주의 향기성분
요약 및 결론
References

• 윤향식(충청북도농업기술원) | Hyang-Sik Yoon (Chungcheongbukdo Agricultural Research and Extension Services) Corresponding author
• 강혜정(충청북도농업기술원) | Hye Jeong Kang (Chungcheongbukdo Agricultural Research and Extension Services)
• 엄현주(충청북도농업기술원) | Hyun-Ju Eom (Chungcheongbukdo Agricultural Research and Extension Services)
• 정헌상(충북대학교 식품생명공학과) | Heon Sang Jeong (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 정미남(국립식량과학원 바이오에너지작물연구소) | Mi-Nam Chung (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration)
• 김인재(충청북도농업기술원) | In Jae Kim (Chungcheongbukdo Agricultural Research and Extension Services)
• 김영호(충청북도농업기술원) | Youngho Kim (Chungcheongbukdo Agricultural Research and Extension Services)