PROCESS FOR MOUNTAIN-PEACH MAKGEOLLI AND MOUNTAIN-PEACH MAKGEOLLI MANUFACTURED THEREOF

摘要

PURPOSE: A method for making wild peach makkoli is provided to stabilize flavor and taste and to improve product value. CONSTITUTION: A method for making makkoli containing wild peaches comprises: a step of putting rice ipguk(Japanese koji), water, and dry yeast and mixing in a glass bottle; a step of fermenting the mixture in an incubator for 2 days; a step of mixing jiebab(rice for brewage), water, and purified yeast and then adding crushed wild peach one day after; a step of stirring the final mixture in the glass bottle and fermenting for 5 days. The dry yeast is Saccharomyces cerevisiae. [Reference numerals] (AA) Mettugi rice(dipping, removing moisture, steaming, and cooling); (BB) Yeast, water, rice ipguk(Japanese koji); (CC) Water, purified enzyme; (DD) Primary fermentation(2 days); (EE) Secondary fermentation(5 days); (FF) Filtering; (GG) Filtering(6.5% alcohol concentration); (HH) Packing; (II) Wild peach(pulverizing)