FERMENTATION APPARATUS AND PREPARATION METHOD OF YAKJU (KOREAN CLEARED RICE WINE) AND TAKJU ( KOREAN TURBID RICE WINE) FERMENTED BY USING GREEN MUSIC

摘要

A method for preparing a medicinal wine or a coarse liquor is provided to help fermentation of yeast and other raw materials of the wine by providing green music during a process of fermentation, thereby obtaining a high-value product satisfying preference of a customer. A method for preparing a medicinal wine or a coarse liquor through a conventional second stage mash consisting of a first stage mash in a fermentation tank at a temperature of 26-28 deg.C for 24 hours and a second stage mash at a temperature of 22-24 deg.C for 8 days is characterized in that music with 10-100 dB is provided to the fermentation tank during fermentation for 2-4 hours through a speaker and a sound providing device within a distance of 1-5cm from the fermentation tank.