| 摘要 |
A manufacturing method of reduced Korean wine(Soju) is provided to improve refreshment feeling by reducing the binding number of water molecule and alcohol molecule groups, and oxidation-reduction potential value of the Soju, and enhance sanitization of the Soju by using deep-ocean water, so that the taste of the Soju is enhanced. A manufacturing method of reduced Korean wine(Soju) comprises the steps of: collecting deep-ocean water and, filtering and desalting it through nano-filtration, reverse osmosis filtration, electrodialysis or freezing method to prepare desalted deep-ocean water; subjecting the desalted deep-ocean water to electrolysis to prepare electrolytic reduced water; diluting the electrolytic reduced water with alcohol to prepare diluted alcohol; and preparing the final product by regulating alcohol concentration to 15-35% and adding into the diluted alcohol, wherein the additive is selected from inorganic salt, amino acid, glycerin, dextrin, hop, sorbitol, stevioside, aspartame, sucralose, acesulfame potassium, erythritol, xylitol, non-reducing saccharides, glucose, fructose, glutinous rice jelly, sugar alcohol, sugar syrup, oligosaccharide, honey, fusel oil, ester, aldehyde and tea. |
