Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

The Bibliographical Study on Additional Starter of Traditional Alcoholic Beverages

전통가양주에 이용된 기주에 관한 문헌적 고찰

  • Published : 2000.06.01
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Abstract

Information about the processing method of additional starter can be found in the 39 traditional kinds of classical literature. The traditional of Yakju, was analyzed and classified according to classical literature consist of 105 items relating to starters on those compounded alcoholics. 105 selected items were distributed among 5 groups of alcoholic beverages: processing methods of starter, additional starters for sweet and alcoholics, additional starters for Kwahaju, and those additional function for quality and quantity to the periodical conversion of the processing method through four centuries.

Keywords

References

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