PROCESS FOR APPLE MAKGEOLLI AND APPLE MAKGEOLLI MANUFACTURED THEREOF

摘要

PURPOSE: A method for making apple makkoli is provided to enhance functionality including taste, flavor, and freshness and to produce high quality makkoli. CONSTITUTION: A method for making applie makkoli comprises: a step of mixing rice ipguk(Japanese koji), water, and dry yeast in a glass bottle and fermenting in an incubator for 2 days as a first smashing; a step of mixing jiebab(rice for brewage), water, and purified yeast and adding crushed apple one day after as a second smashing; and a step of stirring the 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) Primary fermentation(2 days); (DD) Water, purified enzyme; (EE) Secondary fermentation(5 days); (FF) Apple(crushing); (GG) Filtering; (HH) Filtering(6.5% of alcohol concentration); (II) Packing