TREATMENT OF MAKKULLI (KOREAN RICE WINE) WITH ULTRASONICATION FOR IMPROVEMENT OF QUALITY

摘要

PURPOSE: Makkulli(Korean traditional wine) is difficult to be preserved in summer and has problem of precipitation of undigested materials during distribution process. CONSTITUTION: Provided is a method of treatment of Makkulli with ultrasonication which decomposes precipitates formed during distribution and preservation processes. Makkulli filled in standing container is treated with ultrasonication(28kHz) for 5 to 120 minutes to decompose precipitated materials. The method decreases the amount of precipitated materials during distribution process and has little effects on the pH(4.01), color, order, taste, viscosity(24.0 CP) and alcohol concentration(6.0 %) of Makkulli