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제목 Heui-Yun KANG, Rep. of KOREA 등록일 -0001.11.30 00:00
글쓴이 CLERK 조회 128

Heui-Yun KANG

Research Officer

Gyeonggi-do Agricultural Research and Extension Services



- Bachelor in Food and Nutrition (Suwon University, 1996)

- Master in Food and Nutrition (Suwon University, 1999)

- Ph. D. in Molecular Science and Technology (Ajou University, 2005)


Professional Experience

- Research Professor, Inha University, Dept. of Biotechnology (2005-2006)

- Post Doctor fellowship, Rural Development Administration (2006)

- Member of establish for Promotion Law of Korean traditional alcohol (2009~2010)

- Judge member of competitive exhibition for Korean traditional alcohol (2010~2013)


Research Field

- Development of Korean traditional alcohol beverages

- Study of yeast for alcohol fermentation




TITLE: Comparison of Brewery Methods: Sool, Sake, Wine and Beer

ABSTRACT: There are divided into two major steps to make alcohol : saccharification and alcohol fermentation. In the case of wine, the raw material itself is made of glucose and does not require any sugar refining process. It is called single step fermentation. In case of fermentation using grains, saccharification is a necessary factor. In the West, they use malt to saccharize, but in the East they use fungi. The beer manufacturing method in which yeast is added to the wort after saccharized with malt, is called "Independent two step fermentation". Oriental alcohol fermentation method, especially Korean alcohol, uses “Nuruk” with fungi and yeast, and uses a parallel reproduction method that occurs simultaneously with saccharification and alcohol fermentation. It is called “Simultaneously two step fermentation”. In Japan, they use a single mold named Koji, and in Korea we use a variety of fungi called Nuruk. In case of grape juice or wort, the amount of yeast input depends on the sugar concentration, but in the simultaneously two step fermentation, the fermentation period and the quality of the alcohol depend on the saccharification power by the fungi and the speed of the alcohol production by the yeast. The Korean traditional alcohol can be divided into a 3 type alcohol, such as takju(unrefined) - makgeolli, yakju(refined rice wine) and soju(distilled into pure alcohol). It is a unique Korean style of liquor manufacturing that can be made simultaneously with makgeolli, rice wine and soju. Rice is the main source of Korean alcohol. The liquor class is given the certification mark according to the condition of the raw materials and the manufacturing site, and is managed by the government. The Ministry of Agriculture, Food and Rural Affairs of Korea made not only development policy, but also a promotion law for Korean traditional alcoholic beverages in 2010.

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