Jeong Cheol: Introduction to Brewing Aroma

Alcohol has been part of humanity for centuries as an alcoholic drink and as a part of food and culture. The history of alcohol goes back to the Neolithic period, and thanks to science and technology, the field of science has made remarkable progress. In the meantime, every country in the East and West now has one or two of its own proud drinks. But in our case there is no change in the kind of alcohol that represents our country with a national absence of access to the mainstream industry, with a lack of foster labor and, above all, with the lack of the technology and quality control system. It is very sad that when foreign guests visit Korea, there is not a single kind of drink to offer or recommend it. Our national consumers are now experiencing a variety of lips and travel abroad to meet with local personality and delicious drinks. National sweets may have the same regrets as foreign famous drinks, and perhaps even a little bit of a silk wine. Meanwhile, mainstream sectors are a broad area of biotechnology and a narrower area of food engineering. But in our country, the mainstream has few universities or specialized institutions that train and study quantum mechanics, unlike any other. There is not much expertise to consult, and there is very limited expertise to help solve the technical problems that are being faced. In these situations, the brewery industry and science cannot improve, and professional production and technology are more involved.

Korean title: 양조아로마 개론

Korean author: 정철

Korean publisher: 광문각

ISBN-13: 9788970935775