| 摘要 |
PURPOSE: A manufacture method of traditional folk wine using Eleocharis kuroguwai ohwi is provided, thereby improving the taste and nutrition of traditional folk wine. CONSTITUTION: A manufacture method of traditional folk wine using Eleocharis kuroguwai ohwi comprises the steps of: mixing Eleocharis kuroguwai ohwi, general rice(ilban-mee) and kimpo rice(jakwang-mee); dipping the mixture in fresh underground water for 4 hours, removing water for 1 hour, steaming the mixture for 30 minutes and cooling the steamed mixture; inserting hard boiled rice, 4% of improved malted rice, and 150% of water into a 10 liter bottle, and adding 5% of crude liquor into the mixture therein; fermenting the mixture at 25 deg. C for 48 hours; and adding 30% of steamed Eleocharis kuroguwai ohwi, 4% of improved malted rice and 150% of water into the fermented mixture; and fermenting the mixture at 24 deg. C for 5 days, wherein 2 to 10% of Lonicera japonica THUNB. and 1 to 4% of Rhus verniciflua fermenting solution are added 1 day and 2 days after fermentation respectively, then the mixture is fermented for 3 days.
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