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2021 ◽  
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Shinji Yamashita ◽  
Chisato Higaki ◽  
Nobuhiro Kikuchi ◽  
Daisuke Suzuki ◽  
Mikio Kinoshita ◽  
...  
Keyword(s):  
Rice Wine ◽  
Sphingoid Bases

The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks

2012 ◽  
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pp. 1785-1791 ◽  
Author(s):  
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Haechang Yi ◽  
Keum Taek Hwang ◽  
Dong-Ho Kim ◽  
Hyun Jung Kim ◽  
...  
Keyword(s):  
Rice Wine ◽  
Rice Cultivars ◽  
Korean Rice

Quality Characteristics of Low-Salt Yacon Jangachi Using Rice Wine Lees during Storage

2012 ◽  
Vol 41 (3) ◽  
pp. 383-389 ◽  
Author(s):  
Hee-Nam Jung ◽  
Hae-Ok Kim ◽  
Hae-Hyun Shim ◽  
Hyun-Sook Jung ◽  
Ok-Ja Choi
Keyword(s):  
Quality Characteristics ◽  
Rice Wine ◽  
Low Salt

Analysis of Consumer Consumption Status and Demand of Rice-wine

2013 ◽  
Vol 42 (3) ◽  
pp. 478-486 ◽  
Author(s):  
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Byung-Hak Ahn ◽  
Min-A Lee
Keyword(s):  
Rice Wine

Characteristics of GABA Rice Makgeolli Made by Korean Traditional Rice Wine Method of Geupchungju

2015 ◽  
Vol 44 (4) ◽  
pp. 573-578 ◽  
Author(s):  
Su Jung Shin ◽  
Sang Wook Kim ◽  
Hyun Chae Chung ◽  
Gi Dong Han
Keyword(s):  
Rice Wine ◽  
Traditional Rice

scholarly journals Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

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Author(s):  
Guangfa Xie ◽  
Huajun Zheng ◽  
Zheling Qiu ◽  
Zichen Lin ◽  
Qi Peng ◽  
...  
Keyword(s):  
Bacterial Diversity ◽  
Wine Fermentation ◽  
Rice Wine ◽  
Chinese Rice Wine
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