fermentation by yeast or genetically engineered E.coli and we can produce biofuel from that ethanol. Now, the way of decreasing process and cost are studied from a few researchers. So we will show the whole process of the production of bioethanol from algae, and we suggest some solutions for reducing cost and the process focused on starch storage in algae cultivation and fermentation process.
The Korean traditional alcoholic beverage, also known as Takju.
It is milky, off-white in color, and sweet.
It is made by fermenting a mixture of boiled rice and water.
It was originally quite popular among farmers.
Dongdongju is a drink very similar to makgeolli, and both are
popularly drunk with the Korean "pancakes" called pajeon.
*Developed by combining the method of champagne
1. 식품중의 미생물
인간이 생활하는 환경에는 많은 종류와 양의 미생물이 존재하고 있다. 이러한 종류와 양은 인간의 생활전체로부터 모든 미생물을 배제하는 것이 불가능할 정도로 많다. 또한 미생물은 토양, 물, 공기, 많은 생물 중에서 활발하게 증식을 반복하며, 지구상의 생물체에 대해 매우 중
Makgeolli
If you want to make Makgeolli, there are three ingredients are needed: Streamed grain, Nuruk and Water.
I will explain Nuruk for you in detail. Yeast is called Nuruk in Korea.
Nuruk is made from wheat. First mash the wheat and mix it with water and step on it to make no air in Nuruk. And left them 10days. You should keep them at 25도씨. And it will be fermented.
sticky rice 18 litter, thin cut Rehmanniae Radix 1.8kg, we steam them and we mix them with white yeast, we make alcohol.
候熟, 取淸飮<入門>.
후숙 취청음. 입문
지황술이 익길 기다려, 맑은 지황주를 떠서 마신다[입문].
If the alcohol is ripen, we drink pure liquor.[RuMen]
*醫學入門 內集 二卷 本草分類 附食治方 火에는 地黃粥만 나온다.
rice wine “Sangtak" achieved Double-digit growth. Sangtak's shipments were 32,692,039 liters in 2009 and Sangtak's shipments were 48,107,271 liters in 2010. Considering the fact that two, Shipments increased 47.5 percent compared to the previous year. Besides In 2009, Year-on-year growth rate of 36% was shipped
② Global trend "Rice wine" - Very advantageous for overseas expansion
Japan,
Ⅰ. Introduction
Kook Soon Dang (KSD), which means “House of good yeast and good wine”, was established in 1983 and has been one of Korea’s major producers of traditional alcohol beverages. Although 백세주 had been their main product for a long time, now 막걸리 is emerging as their focus item due to the recent tren
“ House of good yeast and good wine”
Major Producers of
Traditional Alcohol
Beverages in Korea
Established in 1983.
Main Product ;
Baekseju to Makgeolli.
Marketing strategies are focused on Makgeolli
Competitors’
marketing activities
& Ambiguous positioning
Alcohol Market
Low degree
liquor market
is growing
Makgeolli Market
Dramatically
Increased
D
rice wine market share
3. To make a profit approximately 45,000million in rice wine market.
4. To obtain the rice wine export revenue to China 12,000 million won
4. Situation Analysis
4-1. SWOT analysis
Strength Weakness
* High technical skills
: High quality of fermentation technology.
* Becoming bigger and modernization of the industry.
* Priority of marketing skills, awareness,
rice to lower producing cost. To win the competition, however, makgeolli producers started to emphasize their products which are made from domestically grown rice. That kind of premium strategy can go further to using organic rice. Main producers of Makgeolli, Kooksoondang, Bae Hyejeong Nuruk Doga(배혜정누룩도가) and Seoul Takju(서울탁주) released makgeolli made from domestically grown