• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.341-353
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• 1994

This study delves into the general characteristics of spirits brewed in the Central Region of Korea-Seoul, Kyonnggi-do, Chungchung-do-paying particular attention to their varieties and fermenting methods and also comparing similarities and differences of their features. It is found first of all that there are a wide range of variety in the kinds of liquors. Among the 21 spirits investigated, not a single one resembles any one of the remaining in terms of the raw material, and the brewing method and process. Secondly, all of them use locally produced grains and can be classifiable as belonging to the common category of yakju (clean spirit) with fragrant elements added for the purpose of enhancing health or decreasing any harmful effects after drink. Thirdly, these traditional folk wines are characterized by the addition of secondarily fermented spirits. The more secondarily fermented spirit a wine has, the more fragrant and palatable it becomes and also the less harmful. Fourthly, all the spirits of this region are fermented by using yeast kodupap (steamed rice). The brewing temperature is usually around $15{\sim}20^{\circ}C$ for $5{\sim}8$ days or $3{\sim}4$ days for the majority of the cases. Fifthly, purifying is done with the yongsoo (strainer), the sieve, traditional Korean paper, etc. As such, we can say that all the brewers endeavor to maintain Korean traditional methods of wine making.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.31-41
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• 2006

The purpose of this study was to examine the use of different sorts of Korean traditional liquor among male and female adults in Seoul and Gyeonggi province, their awareness of them and their preference in an effort to discuss what problems Korean traditional liquors were faced with and how they could gain popularity among people in general. First, It is investigated of drinking frequency by gender, 51.3 percent of the male adults drunk once or twice a week, and 33.2 percent of the female adults drunk once or twice a month. Thus, the men drunk more often than the women. By age, the adults who were in their 20s and 30s were far different from those who were in their 50s above in drinking frequency. Second, regarding what kind of liquor they enjoyed, the men enjoyed Soju the most, followed by beer and traditional liquors. The women enjoyed beer the most, followed by Soju and wine. The favorite liquor of the men was Soju, followed by beer and traditional liquor, and the women most liked for beer, followed by wine and Soju. The female adults preferred low-proof liquor more than the male adults. Third, concerning their awareness of traditional liquor, Andong-soju was most widely viewed as traditional liquor, which were followed by Munbaeju, Gyeongju-gyodongbeopju, Gyeongju-beopju, Gukhwaju, Ssal- makgeolri, and Geumsan-insamju. Overall, they were rarely aware what traditional liquor was. Fourth, as to purchase experience, the men and the older people had more experience to buy traditional drinks than the women and the younger ones. Fifth, as for anju (dishes for traditional drinks), they believed that panfried food and Kimchi should be served with coarse liquor. Panfried and streamed dishes were considered to be good complements to Takju (rice wine) and Cheongju (clear strained rice wine), and pot stew and soup were looked upon as good complements to distilled liquor. The above-mentioned findings illustrated that in order to step up the development of the traditional liquor industry, perpetual research efforts should be put into adding new tastes to unique traditional liquor drinks. And it's required to commercialize those drinks, and multiple P.R. and marketing strategies should be prepared to promote their sales.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.1-10
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• 2011

Rice alcoholic beverages, cheongju and beopju, which are recorded in "Koryodokyung", "Koryosageolyo", and "Koryosa", were used in national and royal ceremonies, and yakju was used in the Palgwanhoi ritual. In the late $11^{th}$century, King Munjong imported hwaju and haenginjabeopju from the royal family of the Song Dynasty. Alcoholic beverages in the early $12^{th}$century included the medical use for kings, such as gyehyangeoju, which the Emperor of the Song Dynasty sent to King Yejong, baekjainju, which was sent to King Myeongjong for his health, and yangju, which is goat milk fermented alcohol from the nomads in the northern regions. In the early$13^{th}$ century there was also dongrak, which is a horse-milk fermented alcohol, grape wine sent from Yuan to King Chungryeol in the late $13^{th}$ century, and sangjonju, a type of special cheongju sent from Yuan in the early $14^{th}$ century. Baekju from Yuan was recorded in oral traditions, which suggests that soju, which is distilled cheongju, was consumed in the late $14^{th}$ century. Gold and silver wares for alcoholic beverages had important political, social, and economic meanings as national gifts to other countries and internally as the king's royal gift to his subjects. In the late $14^{th}$ century, soju was prohibited, and the use of gold and silver wares for alcoholic beverages was banned at the same time. This study examined the historical characteristics of the use of traditional rice alcoholic beverages, the emotional preference for foreign alcoholic beverages, and the gold and silver wares used for alcoholic beverages Koryo Dynasty.

• Food Science and Preservation
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• v.7 no.3
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• pp.262-266
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• 2000

The rhizomes of Polygonatum odoratum(Dunggulle in korean name) have been used as a traditional medicine for a tonic, remedy of fevers of influenza, cough and lung trouble. In this experiment, water extract of Dunggulle was added in brewing korean traditional rice wine. Fermentation characteristics such as content of total acid, pH, temperature, total sugar and alcohol concentration were investigated during fermentation periods. Changes of fermentation characteristics were remarkable in the initial period(0~3 days), slow in the middle(4~6 days), and almost unchangeable in the final(7~10 days). Total acid content was remarkably increased during the initial period but slowly decreased afterward. As the content of Dunggulle extract is increased, total sugar content was slightly increased. At the first day of fermentation, total sugar content was 19.6% in control, 22.6, 23.3 and 25.6% in Dunggulle extract 2.5, 5.0 and 7.5% added group, respectively. In the initial period, content of alcohol in control was highest than in Dunggulle extract added group. The content of alcohol in 4 kinds of wine showed highest value at the sixth day and those of control and Dunggulle extract 2.5% were 16.0, 16.1%, respectively. Sensory evaluation in taste was not significantly different among control and Dunggulle extract added group.

• Journal of Life Science
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• v.24 no.8
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• pp.865-872
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• 2014

In this study, ethanol and hot water extracts of lees from Korean traditional wine (J-B, J-S, J-Y, J-H, and J-W) were prepared, and their effects on blood coagulation, platelet aggregation, and hemolysis of human red blood cells (hRBCs) were investigated to develop functional food ingredients from lees. The pH and brix of the lees ranged from 3.90 to 4.29 and 5.0 to $27.0^{\circ}$, respectively, and there was a huge difference in the water and ethanol content among the lees. The nuruk and additives used affected the color and physicochemical properties of lees. The J-W takju made from only rice and traditional nuruk, which has $13^{\circ}$ brix and 1.8% of alcohol, has potential as functional food ingredient. With regard to the extraction yields of lees, higher yields were obtained from J-H, which contains different medicinal plants, in ethanol, followed by J-W, J-B, J-S, and J-Y. Higher extraction yields of lees were obtained from J-S in hot water, followed by J-B, J-W, J-H, and J-Y, respectively. The ethanol extract of J-H and the hot water extract of J-Y had the highest contents of total polyphenol and total flavonoids among the lees extracts. The 10 lees extracts did not show hemolysis activity against hRBCs up to 5 mg/ml. In an anticoagulation activity assay, the ethanol extracts of three yakju lees (J-B, J-S, and J-Y) and the hot water extract of J-W inhibited thrombin activity, whereas the hot water extract of J-B, J-S, and J-H inhibited blood coagulation factors. In an antiplatelet aggregation activity assay, only the J-W takju lees showed significant inhibition activity. Our results suggest that lees from traditional wine had high potential as a novel antithrombosis agent.