METHOD FOR MANUFACTURING OF DRAFT RICE WINE WITH AN INCREASED SHELF LIFE THROUGH THE SEPARATION PROCESSING OF LEES AND DRAFT RICE WINE USING THE SAME

摘要

The present invention prevents additional fermentation from occurring during the shelf life by allowing the supernatant and the lees to be separated from each other during the distribution process while secondary fermentation of the lees so that nutrients such as live bacteria are abundantly included in the distribution process. Raw makgeolli manufacturing method and raw makgeolli using the same, which can prevent deterioration of taste of raw makgeolli, prevent a decrease in live bacteria, and significantly increase the shelf life of raw makgeolli provides