Gov`t body seeks patent for traditional rice wine with head

The Rural Development Administration has developed a technology to manufacture a variety of the milky rice wine makgeolli with head on it like beer and one that maintains its unique taste and color.

The government body applied for a patent on the technology Wednesday, saying the innovation will be transferred to Korean makers of the drink.

The makgeolli with head has bubble film 1-3 centimeters thick when poured into a glass. The bubble film maintains the scent of the drink for two to three minutes, longer than the 30 seconds to one minute needed for beer.

Makgeolli grounds have also been reduced 50 to 60 percent. A centrifugal separator had been used to eliminate the sediments, but that altered the original color and taste of the drink.

The technology of brewing foamy makgeolli is simple. Rice and grain are mixed to make hard-boiled rice, and water and yeast are later added to change carbohydrates into sugar. This procedure is the same as the existing one.

The new technology applies heat treatment to prevent protease from activating. If yeast is added for fermentation, the undissolved protein`s yeast responds to the carbon dioxide to generate white bubbles.

The state-run rural agency said this is similar to the technology for making sparkling wine.

ryu@donga.com