| 摘要 |
PURPOSE: A method for manufacturing fresh Makkoli is provided to prevent post-fermentation by yeast or enzymes and to ensure rich flavor and delicious taste. CONSTITUTION: A method for manufacturing fresh Makkoli comprises: a step of saccharifying steamed starch ingredients and adding yeast to prepare crude liquor; a step of mixing the crud liquor, water, and bred yeast; a step of adding water and steamed starch ingredients and fermenting; a step of maturing the ingredients and filtering; and a step of adding edible organic acid to the Makkoli and performing post treatment. The edible organic acid is citric acid, succinic acid, malic acid, tartaric acid, or acetic acid. |
