METHOD FOR PREPARING HIGH QUALITY MAKGEOLLI

摘要

The present invention relates to a manufacturing method of high quality makgeolli which has plenty of flavor and, more specifically, to a manufacturing method of high quality makgeolli which has plenty of flavor by adding an amino acid during the process of making the makgeolli thereby improving a production of the aroma constituent according to the yeast while fermenting process. The present invention is capable of manufacturing a high quality makgeolli without having off flavor, by having vanilla flavor, apple flavor, honey flavor and flower flavor thereby expecting improvement in the demand of the makgeolli at home and abroad by enhancing the quality of the makgeolli.