A MANUFACTURING METHOD TO IMPROVE FLAVOR-TASTE AND STABILITY OF RICE WINE

The present invention relates to a manufacturing method of makkoli (white rice wine) with an improved flavor and stability, which comprises (a) a step of adding traditional malt and water to hard-boiled rice in which grains have been steamed for first mashing and fermenting for 2-4 days to manufactu...

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Bibliographische Detailangaben
Hauptverfasser:	SONG, SUK HEE, KWON, HEE SUK, SHIN, WOO CHANG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PROCESSES USING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a manufacturing method of makkoli (white rice wine) with an improved flavor and stability, which comprises (a) a step of adding traditional malt and water to hard-boiled rice in which grains have been steamed for first mashing and fermenting for 2-4 days to manufacture a lactobacillus culture medium; and (b) a step of adding hard-boiled rice in which grains have been steamed, activated yeast and water to the lactobacillus culture medium for second mashing and fermenting for 4-6 days.