| 摘要 |
A method for manufacturing pure Makgeolli (Korean rice wine) is provided to have freshness, delicious and soft taste by maturing at low temperature. A method for manufacturing pure Makgeolli (Korean rice wine) comprises: a step of adding seed yeast in grain powder to make koji; a step of adding pure water to make distiller's grains; a step of adding water, yeast, purifying enzyme, sweetener and nuruk, mixing and fermenting to make fermented liquid; a step of filtering the fermented liquid with sieve and adding water to make the Makgeolli; and a step of injecting nitrogen gas and maturing at 0-10‹C for three to six weeks.
|
