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Makgeolli
''Makgeolli'' ( ko, 막걸리, raw rice wine ), sometimes anglicized to makkoli (, ), is a Korean alcoholic beverage. The milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor. In Korea, ''makgeolli'' is often unpasteurized, and the wine continues to mature in the bottle. Because of the short shelf life of unpasteurized "draft" ''makgeolli'', many exported ''makgeolli'' undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds. Recently, various fruits such as strawberries and bananas are added to makgeolli to drink in new forms. Names The name ''makgeolli'' () is a compound, consisting of ''mak'' (; "roughly, recklessly, carelessly") and a deverbal noun derived from the verb stem ''georeu-'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Alcoholic Beverages
Korean cuisine has a wide variety of traditional alcoholic drinks, known as ''sul'' (). Many of these drinks end with the Sino-Korean word ''-ju'' (), and some end with the native Korean word ''-sul''. The Sino-Korean ''-ju'' is not used as an independent noun. There are an estimated 1,000 or more kinds of alcoholic drinks in Korea. Most are made from rice, and are fermented with the aid of yeast and ''nuruk'' (a wheat-based source of the enzyme amylase). Fruits, flowers, herbs, and other natural ingredients have also been used to craft traditional Korean alcoholic drinks. There are six distinct flavors: sweet, sour, pungent, roasted, bitter, and spicy. When the flavors are balanced, the alcohol is considered of good quality. Etymology There are several hypotheses regarding the origin of the word Sul, for one it is thought to have come from Chinese characters or Su-eul meaning Korean milk porridge (Korean word Tarakjuk). It can be understood that Sul must have derived from the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nigori
''Nigori'' or is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to "cloudy" because of its appearance. It is about 12–17% alcohol by volume, averaging 15% with some as high as 20%. Description Sake is usually filtered to remove grain solids left behind after the fermentation process. ''Nigori'' sake is filtered using a broader mesh, resulting in the permeating of fine rice particles and a far cloudier drink. Unfiltered sake is known as ''doburoku'' (どぶろく, but also 濁酒) and was originally brewed across Japan by farming families. However, it was banned in the Meiji period, though it has since been revived as a local brewing tradition. The area around Mihara village in southern Shikoku is especially well known for its ''doburoku'' breweries. Commercial reintroduction Brewer Tokubee Masuda, of Kyoto-based Tsukino Katsura brewery, which began in 1675, looked to bring back hundred-year-old recipes and traditional production m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000). Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and South Asian gastronomy at formal dinners and banquets and in cooking. List of rice wines See also * Beer * Rice wine cup * Japanese rice wine * Korean alcoholic beverages * Chinese alcoholic beverages References Further reading * Campbell-Platt, Geoffrey (2009)''Food Science and Technology'' John Wiley & Sons John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company founded in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zutho
''Zutho'' is a fermented drink, originating from the Indian state of Nagaland, obtained from rice. It is a drink of the Angami and Chakhesang Nagas and is commonly consumed by all Nagas in both urban and rural regions of Nagaland. It contains approximately 5%(v/v) of ethanol, and is known for its fruity odor, which is partly imparted by the acetyl esters in generous amounts. Traditionally zutho is prepared by allowing starch-rich solutions to broken down by enzymes into sugars that are fermented by yeast. Starch in rice has to be made into malt by sprouting, or digested by enzymes that Nagas learned to grow in a separate process on a plant. See also *''Choujiu''–Chinese equivalent of Zutho *''Makgeolli''—Korean equivalent of Zutho *''Nigori ''Nigori'' or is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to "cloudy" because of its appearance. It is about 12–17% alcohol by volume, averaging 15% with some as high as 20%. Desc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheongju (beverage)
''Cheongju'' (; literally "clear wine"), sometimes romanized as ''Chungju'', is a clear, refined rice wine of Korean origin. Names The word ''cheongju'' () consists of two characters: ''cheong'' () meaning "clear" and ''ju'' () meaning "alcoholic drink". It contrasts with ''takju'' (), as "tak" () means "turbid". The word ''takju'' usually refers to ''makgeolli'' (milky, unrefined rice wine). The hanja characters 淸酒 are the same as the kanji pronounced ''seishu'' used on the labels of sake. The native Korean word for "clear wine", ''malgeun-sul'' (), is also used to refer to ''cheongju''. Another name for ''cheongju'' is ''yakju'' (), which literally translates into "medicinal wine". History According to '' Things on Korea''—a 12th-century book on Korea written by Song Chinese scholar Sun Mu (孫穆)—the Goryeo people used non-glutinous rice to brew rice wine. Another 12th-century Chinese book, '' Illustrated Account of Goryeo'', reports that Korean rice wine t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000). Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and South Asian gastronomy at formal dinners and banquets and in cooking. List of rice wines See also * Beer * Rice wine cup * Japanese rice wine * Korean alcoholic beverages * Chinese alcoholic beverages References Further reading * Campbell-Platt, Geoffrey (2009)''Food Science and Technology'' John Wiley & Sons John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company founded in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol By Volume
Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) of pure ethanol present in of solution at . The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at , which is . The ABV standard is used worldwide. The International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures. In some countries, e.g. France, alcohol by volume is often referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac), although there is a slight difference since the Gay-Lussac convention uses the International Standard Atmosphere value for temperature, . Volume change Mixing two solutions of alcohol of different strengths usually causes a change in volume. Mixing pure water with a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choujiu
''Choujiu'' is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade. Fermentation is carried out by a combination of the fungus ''Aspergillus oryzae'', which converts the rice starches into fermentable sugars, and yeast, which converts the sugars into alcohol. Varieties of lactic acid bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is '' qū''. ''Choujiu'' is an ancient variety of Chinese alcoholic beverage. It can be traced back to the Tang Dynasty, where it was praised by the poet Li Bai. In ancient times, ''choujiu'' was referred to as ''láolǐ'' ( 醪 醴) or ''yùjiāng'' ( 玉 浆). In the modern day, the city of Xi'an is known particularly for its ''choujiu''. '' Doburoku'' ( / ) is the Japanese equivalent of ''choujiu'', and in Korea ''gamju'' and ''makgeolli'' are similar. See also * Chines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheongju (beverage)
''Cheongju'' (; literally "clear wine"), sometimes romanized as ''Chungju'', is a clear, refined rice wine of Korean origin. Names The word ''cheongju'' () consists of two characters: ''cheong'' () meaning "clear" and ''ju'' () meaning "alcoholic drink". It contrasts with ''takju'' (), as "tak" () means "turbid". The word ''takju'' usually refers to ''makgeolli'' (milky, unrefined rice wine). The hanja characters 淸酒 are the same as the kanji pronounced ''seishu'' used on the labels of sake. The native Korean word for "clear wine", ''malgeun-sul'' (), is also used to refer to ''cheongju''. Another name for ''cheongju'' is ''yakju'' (), which literally translates into "medicinal wine". History According to '' Things on Korea''—a 12th-century book on Korea written by Song Chinese scholar Sun Mu (孫穆)—the Goryeo people used non-glutinous rice to brew rice wine. Another 12th-century Chinese book, '' Illustrated Account of Goryeo'', reports that Korean rice wine t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nuruk
''Nuruk'' () is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including ''takju'', ''cheongju'', and soju. It is an essential ingredient in Shindari and is mixed with rice.Nowicki, Stephen. Holt McDougal Biology. Orlando, FL: Holt McDougal, 2012. Print. Historically, it was used in a variety of provinces of Korea, including Jeju Island. Wheat, rice (of both the glutinous and non-glutinous types), and barley are used to make ''nuruk,'' either as whole grain or in the form of grits or flour. Wheat ''nuruk'' is the most common variety. The dry grain is moistened, shaped into a large cake, and hung up to ferment for 2‒4 weeks in an ondol room. The cake matures at a precise temperature until a mold forms. Origin ''Nuruk'' has been used in Korea since the period of the Three Kingdoms in the 3rd century CE, while similar fermentation starter, '' jiuqu'', was first made in China during the Warring States period beginning in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurization
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process. The process is named after the French microbiologist Louis Pasteur whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. By the year 1999, most liquid products were heat treated in a continuous system where heat can be applied using a plate heat exchanger or the direct or indirec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Korea Times
''The Korea Times'' is the oldest of three English-language newspapers published daily in South Korea. It is a sister paper of the ''Hankook Ilbo'', a major Korean language daily; both are owned by Dongwha Enterprise, a wood-based manufacturer. Since the late 1950s, it had been published by the Hankook Ilbo Media Group, but following an embezzlement scandal in 2013–2014 it was sold to Dongwha Group, which also acquired ''Hankook Ilbo''. The president-publisher of ''The Korea Times'' is Oh Young-jin. Former Korean President Kim Dae-jung famously taught himself English by reading ''The Korea Times''. Newspaper headquarters The newspaper's headquarters is located in the same building with ''Hankook Ilbo'' on Sejong-daero between Sungnyemun and Seoul Station in Seoul, South Korea. The publication also hosts major operations in New York City and Los Angeles. History ''The Korea Times'' was founded by Helen Kim five months into the 1950-53 Korean War. The first issue on November ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
