Studies on the Microflora of Takju brewing

탁주의 Microflora에 관한 연구

  • 이주식 (서울대학교 사범대학) ;
  • 이태우 (서울대학교 사범대학)
  • Published : 1970.09.01

Abstract

The microfloral survey was performed from Kokja, mashes and commercial Takju, Korean wine, in order to serve as the basic materials for the study of Takju brewing. The cutlines were summarized as follows ; A) microflora of Kokja. B) Microflora of Mashes. C) Microflora of commercial Takju.

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