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http://dx.doi.org/10.23093/FSI.2019.52.4.410

Distillation technology and history of Korean distilled spirit, Soju  

Kim, Tae-Wan (Korea Food Research Institute)
Publication Information
Food Science and Industry / v.52, no.4, 2019 , pp. 410-417 More about this Journal
Abstract
Soju is a traditional distilled spirit that may traced back to the 13th century, Koryo Dynasty in Korean Peninsula. It is the major distilled spirit consumed in Korea and it was considered Korea's most popular alcoholic beverage. Despite of the long history and popularity, its production manners have been limited developed in terms of distillation technology. In this article, a variety of distillation stills including batch pots and continuous columns are reviewed. Additionally, by introducing recent distillation technologies, Soju and distilled spirits related industry can apply the technologies on the product development for corresponding consumer's diverse needs.
Keywords
Soju; distilled spirits; batch distillation; continuous distillation; distillation still;
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