A METHOD FOR MANUFACTURING RICE MAKGEOLLI HAVING IMPROVED FLAVOUR COMPONENTS AND RICE MAKGEOLLI OBTAINED THEREFROM

摘要

PURPOSE: (there is Korea rice wine improveds taste and flavor ingredient to provide to obtain the ale and use wine yeast for a kind of production ale. ;CONSTITUTION: it is a kind of prepare ale suldeot (yellow rice wine mash) steps include be added wine yeast. The wine yeast is saccharomyces cerevisiae distillery yeast. The suldeot is used with improved flavor and taste ale. It is a kind of identify under the conditions of production ale include: a step for inoculating two kinds yeast production traditional wine and two primary yeast productions with wine be A types (ipgul (Japanese aspergillus oryzae), purified enzyme) and Type C (ipguk, nuruk (fermentation starter)) and prepared ale suldeot; With inspection feature suldeot ales, taste and flavor ingredient. ;The 2013 of copyright KIPO submissions