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일반특강 및 신진연구자 심포지엄 : 좌장 : 윤형돈(영남대)
Where Does the Boom of Makoli Come from?
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- 발행기관
- 한국생물공학회 바로가기
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- 간행물
- 한국생물공학회 학술대회 바로가기
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- 통권
- 2010 추계학술대회 및 국제심포지움 (2010.10)바로가기
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- 페이지
- pp.130-130
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- 저자
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- 언어
- 영어(ENG)
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- URL
- https://www.earticle.net/Article/A129207
※ 원문제공기관과의 협약기간이 종료되어 열람이 제한될 수 있습니다.
원문정보
초록
- 영어
- Korean rice wine is low alcoholic beverage with about 6%(w/w) ethanol. It is called “makolli” or “Milky wine”. Someone call it “drunken rice”, “makcohol” or “markelixir”, recently. Takju means cloudy alcohol that has a pearly alcohol, like milk. The characters of Makoli are low degree alcohol, carbonated drink, and color of pearl. Makoli is made of rice, nuruk (fungi for saccharification), yeast and water.Makoli is replacing as popularity of Korean traditional alcoholic beverage instead of rubus coreanus fruit wine and “Bekseju” a new type of alcohol in the late 1990s. A fashion is changing in short time span. Arising from the rice wine-Makoli bar in late 2005, Makoli has been leading to increased product diversification and revenue Act, supported and promoted the policy proposal which came out last year. What is alcoholic beverage post Makoli? Many people prospect distilled spirits.
There are world 3big famous alcoholic beverages that known as Scotch whiskey, Cognac and Maotai. Soju will be global famous alcoholic beverages in the near future. Although the boom of Korean rice wine comes from Korean wave which is drama, popular music, movie etc. The passion of Korean has expressed there will. The issue for agricultural-food industry has began in promoting the consumption of rice which was changed to increase interest for Korean traditional alcoholic beverages and was developed by the globalization of Korean food. The government has been making not only development policy but also a romotion law for Korean traditional alcoholic beverages,in order to consume surplus rice. Therefore, GARES is going to research that developing new product with Gyeonggido agricultural product - purple sweet potato makoli, opuntia humifusa makoli; teaching for producing method - nongminju; progression of Korean traditional alcohol beverage fair. What we need to do is to discusstechnical challenges and future prospects of the Korean traditional alcoholic beverages such as manufacturing methods (microbial fermentation), lternative sweeteners, conservation methods, hygienicconditions and professional development.
저자
간행물 정보
발행기관
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- 발행기관명
- 한국생물공학회 [The Korean Society for Biotechnology and Bioengineering]
- 설립연도
- 1984
- 분야
- 공학>생물공학
- 소개
- 이 법인은 생물 공학의 발전과 보급에 이바지하고, 회원 상호 간의 연구 협력과 친목을 도모함을 목적으로 한다 1. 생물공학 분야의 발전을 위한 연구 협력 2. 생물공학의 실용화를 촉진시키기 위한 산학 협동 3. 학술연구 발표회, 강연회, 연수회 등 학술활동의 개최 4. 국,영문 학술지,소식지,학술회의 Proceedings 및 학술도서의 발간 5. 생물공학 발전을 위한 정책 건의 6. 기타 국제 교류 등 본 학회의 목적 달성을 위한 제반 활동
간행물
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- 간행물명
- 한국생물공학회 학술대회
- 간기
- 반년간
- 수록기간
- 1985~2013
- 십진분류
- KDC 476 DDC 576
이 권호 내 다른 논문 / 한국생물공학회 학술대회 2010 추계학술대회 및 국제심포지움
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