Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 9 Issue 4
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- Pages.355-367
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- 1994
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Study on Traditional Folk Wine of Korea -In the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do-
한국의 민속주에 관한 고찰(II) -전라도.경상도.제주도 지방을 중심으로-
- Yoon, Sook-Ja (Department of Traditional Cuisine, Bae hwa Womans Junior College) ;
- Park, Duck-Hoon (The Monthly Dietary life)
- Published : 1994.12.30
Abstract
This study aims at exploring the nature of the traditional Korean wines brewed throughout the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do describing their varieties and brewing methods and also comparing the similarities and differences of their features. When compared with the wines produced in the Central Region, the Southern varieties are very fastidious and complex in their brewing methods, which in turn show a wide range of diversity. First of all, all the 29 kinds of wines investigated, not a single one shows any resemblance to any one of the remaining, each exhibiting peculiar and particular characteristic features of its own. Especially, the distilling methods demonstrate very complex processes. Secondly, the majority of the Southern spirits are made from grains, added with fragrant flavor of pine tree, wormwood, chrysanthemum leaves and other medicine herbs such as Chinese matrimony vine and tankui. Thirdly, they are brewed with yeast made from wheat into kodupap(steamed rice) type of spirits, emerging as in the form of blended liquor. Fourthly, in brewing, different fermenting temperature and duration are required. Typewise, the temperature required for the basic spirit is
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