식품과학과 산업 (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)
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강원도 전통주의 제조 특성에 관한 문헌 연구

Study on manufacturing methods of gangwondo tranditional liquors

  • 박은희 (강원대학교 식품생명공학과) ;
  • 김명동 (강원대학교 식품생명공학과)
  • Park, Eun-Hee (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University)
  • 발행 : 2016.09.30
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초록

It is important to encourage the restoration of the production of traditional Korean liquors, which is being undertaken by individuals, companies, and the government. The flavours of traditional liquors differ and depend on the environment and raw materials. This study on the traditional Gangwondo liquor is based on literature review and oral tradition. The history of and the scientific rationale behind the use of malt, which is a characteristic feature of the traditional Gangwondo liquor manufacturing process, must be systematically researched. It is important that independent two-step fermentation is used in Gangwondo, while in other regions simultaneous two-step fermentation is used. We expect that the current research on fermentation will be useful for the production of various traditional liquors. The total production of traditional liquors will need to be increased to meet the needs of the world festival, 2018 Olympic Winter Games in Pyeongchang.

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