Post-treatment processing method for enhancing storability of rice wine

摘要

The present invention relates to a post-treatment processing method of makgeolli to increase shelf life, and more particularly, by separating only the solid content from the makgeolli and sterilizing it, thereby reducing the number of yeasts inhabiting the solid content, thereby suppressing the fermentation during the distribution period to reduce the shelf life. It relates to a post-treatment processing method of makgeolli that can be extended. The post-treatment processing method of makgeolli of the present invention is a solid-liquid separation step of precipitating the solid by separating the makgeolli, sterilization step of sterilizing the precipitate to kill yeast inhabiting the sediment separated from the supernatant in the solid-liquid separation step; And a mixing step of mixing the supernatant and the sterilized precipitate in the sterilization step.