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KMID : 0665019990040010009
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Food Industry and Nutrition
1999 Volume.4 No. 1 p.9 ~ p.12
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The Superiority of Korean Traditional Wines and Their Industrial Application Methods
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Abstract
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The effect on the promotion of health by the proper drinking of traditional alcohols was presented. It was proved that proper extents of drinking reduce lethal rate and improve physical body condition. The anti- carcinogenic effect of traditional wine from K company was also revised. The destination of traditional wine approached by the use of unprecooked method was also suggested as one of various models which produce excellent products. The diversity for a future survival should be acquired by sterilized Takju, various traditional wines, Liquors, and Soju of wine remainder. The operation of traditional alcoholic museum was also revised.
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