단식증류 대량생산 불가능, 맛과 향의 파괴가 적음 증류직후의 소

단식증류
대량생산 불가능, 맛과 향의 파괴가 적음
증류직후의 소주는 원료 특유의 풍미가
강하고 자극적
증류 후 3개월 이내 제품화할 경우 제거해야
하지만 숙성기간이 긴 경우 향미의 조화를
이루어 품질이 향상
전통주, 몰트 위스키, 꼬냑 등

결과 (영어) 1:

Fast distillation Mass production is not possible, the destruction of taste and flavor. Shortly after the distillation of the flavor of the raw materials that the distinctive Strong and irritating If you still have to remove the product within 3 months But the longer the ripening period is a blend of flavor The quality improvement accomplished Korean alcoholic beverages, malt whisky, cognac, etc.

결과 (영어) 2:

Singles distillation
mass production impossible, taste and flavor are less destructive
distillation of soju unique flavor raw materials right after the
strong irritating
when commercialized within three months after distillation to remove
the long aging period, but if the combination of flavors
made ​​improving the quality of
traditionalism , malt whiskey, cognac, etc.

결과 (영어) 3:

Back to top
fast mass-produced distilled water is impossible, fragrance and destruction is less top
distilled soju after the raw material into his unique flavor top
very strong and pungent top
distillation after 3 months if you need to remove three releases back to top
but fermented period if a flavor of top
back to top
traditional wine and improve quality, malt whiskey, cognac, top
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