KR20220074095A - Oak cask matured spirit using quercus bariabilis species in korea - Google Patents

Abstract

The present invention relates to a novel oyster oak liquor aging material prepared by using Quecus bariabilis , a domestic oak tree species, as a maturation material in the manufacture of distilled liquor, a method for manufacturing aged distilled liquor using the same, and aged distilled liquor manufactured therefrom. The aged distilled liquor prepared according to the present invention has a characteristic that various flavors are realized through changes in general analysis, optical analysis, and volatile and non-volatile components by using a novel Korean oyster oak liquor aging material, and has very excellent sensual characteristics. .

Description

Aging material of Korean oyster oak, manufacturing method of aged distilled liquor using same, and aged distilled liquor manufactured therefrom

The present invention relates to a liquor aged material of oyster oak, a domestic oak tree species used in the manufacture of distilled liquor, a method for manufacturing aged distilled liquor using the same, and aged distilled liquor prepared therefrom.

The global alcoholic beverage market is estimated at 1200 ~ 2000 trillion won, of which the distilled spirits market is estimated at 500 ~ 800 trillion won. Among them, the mature distilled spirits market, which has a high value compared to the same capacity, is worth 300 to 600 trillion won and is increasing by more than 2% every year. Aged distilled spirits dominate the market. In the case of Korea, soju, which is represented by distilled spirits, is mostly unaged distilled spirits that are commercialized without going through the aging process, and there is a limit to meeting the demands for quality and diversification of consumption. To compensate for this, the number of cases of new product launches by importing wooden barrels from overseas and applying them to distilled spirits and soju is increasing. However, this has problems in that the product cost rises due to the import of wooden barrels and the liquor industry depends on foreign materials, and furthermore, after the market has grown and activated, it may act as a stumbling block to establishing a virtuous cycle in the industrial ecosystem related to liquor. .

The trees used for aging in the global alcoholic beverage market are oak species, and among about 500 species worldwide, Quercus alba , Quercus rubra , Quercus robur , and Petra oak species are Quercus petraea . These are representative, but not limited thereto. According to the National Academy of Forest Sciences, as of 2012, there were about 50 to 60 species of oaks, which are broad-leaved trees, on the Korean Peninsula. It was analyzed that pines represented by conifers were distributed more than 1,330 thousand ha (22.3%). In the past, there were a lot of pine trees, but over time, the number of pines decreased due to wilt disease and climate change, and oak trees, the dominant species of broadleaf trees, are gradually spreading.

After the war in 1950, the Republic of Korea succeeded in greening bare forests so quickly that it is unprecedented in the world. However, in terms of economic benefits, it is necessary to establish a strategic forest policy along with future climate change responses and responses. It is a time when a national forest plan is needed for resource utilization and high added value of oaks, which are broad-leaved trees that will dominate the Korean Peninsula in the future.

Convergence research with food using forest resources can be an alternative, and in detail, a very large industrial synergy can be created through the introduction of domestic oak to the mainstream industry. The global alcoholic beverage market is continuously growing thanks to the trend of luxury, diversification, and localization, and the aged material industry using oak is keeping pace. By developing mature materials using domestic oak tree species, it will be possible to meet the demand for new product development by the Korean liquor industry, and furthermore, you can expect a world-class luxury liquor that represents Korea.

In alcohol, sugar raw materials including starch produce alcohol through microbial fermentation, and trace metabolic components such as esters, hugels, aldehydes, volatile acids, and other carbonyl compounds that are produced together contribute to flavor. Distilled spirits obtained with an alcohol content of 40 degrees or higher through the process of distillation are matured in wooden barrels, and various components, including more than 100 aromatic and aliphatic organic compounds such as volatile oil, tannins, sugars, organic acids, and sterols, are extracted from trees. It spills out, yielding aged spirits. Depending on the type and content of ingredients that affect alcohol by tree species, the type and manufacturing method of alcohol, the method of aging and the environment, aged wines that are completed after aging can produce as many different types of alcohol as the types of flavor components. . Among the oak species described above, those used in connection with the global liquor industry are Quercus alba in the whiskey industry and Quercus rubra, Quercus robur, and Petra in the brandy industry such as French Cognac. (Quercus petraea) species. Among them, alba (white oak Quercus alba) is the most used. Oak lactone, which is aged in wooden barrels, adds flavor along with the color derived from the wood. The longer the aging period, the darker the color and the content increases through the reaction between the distilled spirit and the aged material. Table 1 shows the contents of major alcoholic beverages of cis-oak lactone and trans-oak lactone.

division Details ripening period
(year) Oak lactone content
mg/l (ppm) Cisoclactone
(cis-oak lactone) trans oak lactone
(tans-oak lactone) Whiskey Scotch 3 0.26 0.70 5 0.31 0.85 12 or more 0.75 1.43 Bourbon 3 0.39 3.84 Canadian 3 0.07 0.95 Irish 3 0.21 0.58 Brandy Cognac 3 0.14 0.17 5 0.16 0.36 12 or more 0.22 0.43 Rum Jamaica 3 0.05 1.21

* See The Science and Technology of Whiskies (1989)

It is known that the color change through the aging of wood is caused by various color-causing substances such as tannins, sugars, and acids derived from lignin of wood. It is known that the color change can be controlled by varying the degree of charring (charring, toasting) of wood, and the stronger the degree of carbonization, the darker the color. In the case of spirit color, it can be confirmed by measuring the optical density (O.D., Optical Density) value in the wavelength range of 430 nm and Lab chromaticity (CIE color system). The color change varies depending on the tree species, the degree of carbonization, and the maturation period, and it is known that environmental factors such as temperature and humidity also affect it. Table 2 shows the color change of distilled spirits aged with American oak (Quercus alba, white oak), which is mainly used in the global liquor industry.

division
American oak ( Quercus alba ) aged spirits change color 3 months 6 months 12 months 24 months 36 months O.D. 430 nm 0.285 0.565 0.783 1.000 1.638 chromaticity
(CIE) L 91.0 89.7 86.2 84.9 73.5 a -0.8 1.0 3.0 4.8 12.7 b 19.6 32.0 39.5 42.9 62.3

Distilled spirits through wood aging change color along with the change in flavor components, giving consumers the image of high-quality alcohol. Although research should be done on this, in Korea, there is no research on the maturation of alcoholic beverages using native Korean oak tree species.

The purpose of the present invention is to develop aged distilled spirits with improved aging flavor by utilizing Korean-made oyster oak wood cask or wood chip-type alcoholic beverages and to develop alcoholic beverages specialized for oyster oaks. That is, an object of the present invention is to prepare aged distilled spirits with excellent sensory characteristics by applying Korean oyster oak to the aging of distilled spirits, thereby increasing the color and various flavor components derived from alcoholic beverages. Furthermore, it aims to replace imported oak liquor aged materials used previously for the production of aged distilled spirits and, conversely, to export domestic oak liquor aged materials.

Accordingly, the present inventors have conducted intensive research to achieve the above object, and as a result, a liquor aged material using the xylem of a domestic oyster oak ( Quercus bariabilis ) species has excellent physicochemical properties for the production of aged distilled liquor, and manufactured using it The present invention was completed by confirming that the chromaticity and flavor components of the aged distilled spirits increased and thus the sensory characteristics were very excellent.

The distilled spirit produced according to the present invention has excellent sensory characteristics due to the increase in color and flavor components of the aged distilled spirit by applying a wood cask made of domestic Quercus bariabilis oyster oak tree species during aging.

1 shows a flowchart of a method for manufacturing distilled liquor according to an embodiment of the present invention.
Figure 2 is an image showing the degree of internal carbonization of the Korean oyster oak ( Quercus bariabilis ) wooden barrel of the present invention.

Hereinafter, the present invention will be described in detail. However, the present invention may be changed and implemented in various forms, and is not limited to the embodiments described herein.

The present invention relates to a liquor aged material using oyster oak ( Quercus bariabilis ) wood as a material.

The alcoholic beverage aging material may be in the form of a wood cask or wood chip.

The alcoholic beverage may be a distilled spirit, and the distilled beverage may be a distilled soju.

The present inventors performed general analysis, optical analysis, component analysis, and sensory test to see changes during the aging of the spirits and comprehensively evaluated them. The color and flavor, characteristic of aged distilled spirits, were realized, and the possibility of using alcoholic beverages to improve added value was confirmed.

In another aspect, the present invention relates to an aged distilled liquor prepared using the domestic oyster oak ( Quecus bariabilis ).

In another aspect, the present invention relates to a method for manufacturing distilled liquor using the domestic oyster oak ( Quecus bariabilis ). The method for producing distilled spirits of the present invention comprises a) a manufacturing step for entry, b) a first fermentation step, c) a second fermentation step, d) a distillation step, e) a filtration step, f) a aging material surface treatment step, and g) an aging step. .

In one embodiment, in step a), the rice flour is mixed and cultured with the steamed grain to prepare entry. In step b), the yeast culture medium and water are mixed with the entry prepared in step a) and fermented to prepare the primary fermentation broth. In step c), the primary fermentation broth prepared in step b) is fermented by mixing the steamed starch-containing main ingredient and water to prepare a secondary fermentation broth. In step d), the secondary fermentation broth prepared in step c) is distilled. In step e), the distillate stock solution prepared in step d) is removed from the upper oil film with paper or subjected to cooling filtration or activated carbon filtration. In step f), the inside of the wooden barrel for aging is burned with a gas burner or electric stove. In step g), the filtered distillate prepared in step e) is injected into the aged wooden barrel treated with the inner surface in step f).

In one embodiment, domestic oyster oak ( Quecus bariabilis ) is used in steps f) and g).

A flow chart of a method for preparing aged distilled liquor according to an embodiment of the present invention is shown in FIG. 1 . One embodiment of the method for preparing aged distilled liquor of the present invention will be described step-by-step with reference to FIG. 1 as follows.

In order to manufacture the aged distilled liquor to which the domestic oyster oak ( Quecus bariabilis ) is applied according to the present invention, the entry is first prepared. Entry can be prepared according to a conventional method by inoculating white rice germ on grains such as steamed rice or barley. For example, it is possible to prepare entry by inoculating steamed rice with baekguk bacterium and propagating it for 48 hours while maintaining the temperature and humidity at 33° C. and 95% humidity in a thermo-hygrostat.

As the white chrysanthemum, a microorganism of the genus Aspergillus, preferably Aspergillus luchuensis , is used, but is not limited thereto.

The yeast strain according to the present invention can be cultured in large quantities by a conventional method for culturing yeast of the genus Saccharomyces. As the culture medium, a medium composed of a carbon source, a nitrogen source, vitamins and minerals may be used. For example, YM agar (Yeast Malt Extract Agar) medium, PDA (Potato Dextrose Agar) medium, or entry saccharification solution may be used as a medium. The saccharified solution for entry is added at 300 parts by weight of water based on 100 parts by weight of entry using the entry prepared in the above step, stirred at 60°C to 65°C for 3 to 5 hours, and then saccharified at 4,500 rpm to 6,000 rpm for 20 minutes to After centrifugation for 30 minutes, filtered and sterilized, it can be prepared by diluting 10˚Brix to 14˚Brix sugar content. Using the above medium, it can be cultured at a temperature of 25° C. to 30° C. for 36 hours to 72 hours, under aerobic conditions, and can be passaged while stored at 4° C.

Add water to the entry prepared in the above step and mix, and adjust the temperature to 25°C. For the mixing, it is preferable to add 120 to 140 parts by weight of water based on 100 parts by weight of entry. When the number of cultured yeast is 10 ⁸ /ml or more with respect to 100 parts by weight of entry, 1.5% to 2.5% of the yeast culture solution by volume is inoculated, and then primary fermentation can be performed at 25° C. for 4 to 6 days.

The primary fermentation broth prepared in the above step and the main raw material containing the steamed starch are mixed and fermented to prepare a mortar.

The starch-containing main raw material may be one or more selected from the group consisting of rice, barley, corn, sorghum, wheat, potato and sweet potato, but is not limited thereto. After mixing the main raw material containing the steamed starch and water with the primary fermentation broth prepared in the above step, it is preferable to proceed with the secondary fermentation at a temperature of 25° C. to 30° C. for 8 to 12 days.

The secondary fermentation broth obtained in the above step is heated to produce alcohol vapor, and the produced alcohol vapor is cooled to prepare a distillate. The distillation may be carried out at atmospheric pressure or under reduced pressure using a generally used single distiller. Atmospheric distillation can be distilled at 80 to 120 °C to 760 mmHg (atmospheric pressure), medium pressure distillation can be distilled at 80 to 100 °C at 360 to 400 mmHg, and vacuum distillation is 70 to 150 mmHg at 40 to 60 °C. can be distilled.

The domestic oak barrel according to the present invention can be manufactured in a conventional manner by diversifying the capacity and shape. The manufactured wooden barrel can be carbonized by burning the inside with a gas burner or electric stove. As for the degree of carbonization, the surface is uniformly heated so that the carbonization depth is 1±0.5 mm by medium charring (Medium Charring or Medium Toasting), and the charring depth is 2.5±0.5 mm by deep charring (Heavy Charring or Heavy Toasting). can do.

The distilled liquor prepared in the above step is injected into a carbonized domestic oak barrel to prepare an aged distilled liquor.

Accordingly, in another aspect, the present invention provides an aged distilled beverage prepared according to the above production method.

The distilled liquor produced according to the present invention has very excellent sensory characteristics due to the increase in color and flavor components derived from the wooden barrel by using the method of internal carbonization of the wooden barrel manufactured with domestic oyster oak ( Quecus bariabilis ) during aging.

The present invention will be described in more detail through the following examples. However, the following examples are only for specifying the contents of the present invention, and the present invention is not limited by the examples.

Example 1: Preparation of spirits

Distilled spirits were prepared by using the normal entry and yeast used for distilled spirits. For the manufacture of entry, rice was soaked for 3 hours to drain water and then steamed. 10 kg of steamed rice was inoculated with 2 g of spore formations of Baekguk-gyun (Aspergillus luchuensis), and this was cultured at 33°C and 95% humidity for 48 hours to prepare entry.

After mixing 3.6 kg of the above prepared entry and 4.7 kg of water for the primary fermentation, 30 ml of yeast confirmed to become more than 10 ⁸ /ml by culturing in the saccharified solution for entry was inoculated. In the above, the saccharification solution of the entry yeast culture solution was saccharified by mixing 200 g of entry and 600 g of water prepared in the above method, and stirring at 65° C. for 3 hours and 30 minutes. After saccharification, centrifuged at 4,700 rpm for 30 minutes, filtered through a filter cloth, and diluted with water to 10˚brix. The mixture was fermented at 25° C. for 5 days to prepare a primary fermentation broth.

Rice was prepared for secondary fermentation. In order to remove foreign substances or pollutants from the rice, it was washed thoroughly with water, immersed in water at room temperature for 3 hours for sufficient moisture absorption, and then steamed at normal pressure for 60 minutes. After the steaming, it was cooled at room temperature for 20 minutes. 12.7 kg of water and 7.3 kg of rice were heated and mixed to the prepared primary fermentation broth, and fermented at 25° C. for 10 days to prepare 30 L of rice malt.

division Fermented broth production rate Ratio of entry to rice raw materials % (w/w) 50 % (w/w) of total input input and water supply to rice raw materials 160 Water supply ratio to entry into effect % (w/w) 130 Water supply ratio to secondary fermented rice raw material % (w/w) 175

division 30 L of fermentation broth (kg) entry weight 3.6 1st fermentation water supply 4.7 rice weight 7.3 Secondary fermentation water supply 12.7

The rice mort after the secondary fermentation was completed was distilled under reduced pressure at an internal temperature of 40° C. to 110 mmHg using a single distiller. As the pressure reducing pump, a water ring type pump was used. The distiller for the distillation experiment was a stainless steel single distiller, and 30 ℓ of fermentation broth was put into a vacuum distiller with an internal volume of 60 ℓ. The initial fermentation broth temperature was 20 to 25 °C, and the set temperature of the cooler for cooling the effluent steam was 5 °C, so that it was circulated at a rate of 30 L/min. While the distillation was in progress, the temperature of the effluent passing through the cooler was set to 20 to 25 °C, and the maximum effluent temperature was controlled not to exceed 30 °C. The distillation rate and the effluent temperature were controlled by using steam as a heat source input to the outer jacket of the still. Distilled liquor was included in the main stream without cutting off the main stream so that the alcohol content was around 45%. As a result, a distillate solution having an alcohol content of 45% was obtained.

Example 2: Preparation of aged material

With the cooperation of the National Academy of Forest Sciences, the heartwood of domestic Quecus bariabilis logs was obtained, cut and dried with the cooperation of Yeongdong Oak, Chungbuk to manufacture a wooden barrel after primary processing. The secondary processing burns the inner surface of the wooden barrel evenly with three levels of internal carbonization: 'Non-Charring', 'Medium-Charring', and 'Heavy-Charring'. A gas burner was used, and the gas was operated with butane gas. The amount of butane gas used per 100 cm2 of carbonization area according to the degree of carbonization, the carbonization time, and the carbonization depth are shown in Table 5, and the shape of the carbonized surface is presented in FIG. The distilled liquor was placed in an internally carbonized oak maturation material and stored for 3 months to prepare an aged distilled liquor.

division Charring method according to degree None (Non) Medium Strong (Heavy) Butane gas consumption
(g/100 cm2) 0 20 to 30 50 to 60 carbonization time
(candle) 0 60 120 carbonization depth
(mm) 0 0.5 to 1.5 2.0 to 3.0 surface shape description wood color, wood grain retention black surface soot Formation of deep surface curves

Example 3: Analysis of Aged Spirits

General analysis, optical analysis, and fragrance component analysis were performed on the prepared distilled spirits and three types of aged distilled spirits according to the degree of carbonization of the aged material. The analysis methods and equipment for each analysis item are presented in Table 6, and the analysis results of the samples are summarized in Table 7.

Analysis items Analysis method / instrument unit general analysis Alcohol Anton Paar Densitymeter DMA 4500 %v/v pH pH meter - acidity Appropriate amount of 0.01N NaOH neutralization consumption ml electrical conductivity electrical conductivity meter ㎲ optical analysis turbidity HACH NTU chromaticity L colorimeter - a b component analysis volatile components GC/MS/SPME-Arrow mg/l (ppm)

Fragrance component analysis was performed using GC-MS. For fragrance component analysis, 3 ml of a distillate sample was collected at 40 °C for 10 minutes by SPME (solid phase microextraction) method to capture the fragrance, and the DB-Wax capilllarty column (60 m × 0.25 mm Id × 0.25 μm film thickness, J & W Scientific) Inc. USA) and a TRACE 1310 gas chromatograph (GC) equipped with a TSQ 9000 triplus quadrupole mass spectrometer (Thermo Fisher Scientific Inc, West Palm Beach, FL., USA). The oven temperature of the GC was increased from 45°C to 220°C, the injector temperature was 250°C, and helium was used as a carrier gas. The MSD conditions are: Quad Temp. 150° C., ion source temperature 230° C., ionization voltage 70 eV, mass range 35-550 m/z ., the transfer line temperature was 280 ℃. Identification of volatile fragrance components was carried out using the Wiley ^Registr 11th edition/NIST 2017 Mass Spectral Library for peak retention index (retention indices, RI) and mass spectra. The peak retention index of the sample was compared with the alkaline standard (C7-C40) and the retention index specified in the literature, and the volatile fragrance component was quantified using the sample and the standard material peak area ratio. The analyzed results (mg/l) are shown in Table 7 below.

division
(mg/l) unit distillery Aged distilled liquor (charring degree of carbonization) before maturation Non Medium Heavy Normal
analysis Alcohol %v/v 48.3±0.0 47.2±0.0 47.5±0.1 47.3±0.1 pH - 4.3±0.0 5.1±0.0 4.8±0.1 4.6±0.0 acidity ml 1.5±0.0 4.2±0.0 9.2±1.0 11.2±1.5 electrical conductivity ㎲ 0.0±0.0 76.1±1.6 116.9±23.4 138.1±25.5 optics
analysis turbidity NTU 0.0±0.0 0.3±0.0 0.4±0.0 0.3±0.0 chromaticity L (0 dark 100 bright) - 100±0.0 97.1±0.0 95.2±0.9 93.9±1.3 a (-Green +Red) 0.0±0.0 -0.4±0.0 -1.6±0.0 -0.9±0.5 b (-Blue + Yellow) 0.0±0.0 9.9±0.1 21.1±3.9 25.3±4.8 ingredient
analysis trans-Whisky lactone
mg/l n.d.* n.d.* n.d.* n.d.* Oak lactone
(cis-Whisky lactone)
n.d.* n.d.* n.d.* n.d.* Ethyl nonanoate
0.52±0.02 0.98±0.05 1.02±0.03 1.17±0.15 isobutyl decanoate
n.d.* 0.05±0.01 0.05±0.01 0.06±0.01 Eugenol
n.d.* 0.09±0.01 0.12±0.02 0.28±0.03 Furfural
n.d.* n.d.* 4.41±0.19 5.79±0.08 2-Methoxyphenol
n.d.* 0.00±0.00 0.26±0.02 0.88±0.03 Acetic acid
0.69±0.06 1.05±0.03 2.31±0.25 7.29±0.50

*n.d.(Not detected)

After aging Wonju, the Korean oyster oak ( Quercus bariabilis ), the results of general analysis, optical analysis, and component analysis showed significant changes. The alcohol content decreased by about 1 %v/v through the aging of the wooden barrel, and the acidity and electrical conductivity tended to increase. Many changes were confirmed in optical analysis, and turbidity and chromaticity were increased. As a color characteristic of distilled spirits aged in wooden barrels, the b value (+ Yellow) of chromaticity showed a tendency to increase according to the degree of carbonization. In addition, it was confirmed that the furfural, eugenol and acetic acid components increased according to the degree of carbonization.

Example 4: Sensory evaluation

The sensory properties of the prepared distillate were evaluated. The distillate for sensory evaluation was carried out with an alcohol content of 20% (v/v). Fragrance sensory preference was evaluated on a 9-point scale (9 points: very good; 7 points: good; 5 points: moderate; 3 points: poor; 1 point: very poor), and the intensity of the fragrance characteristics was evaluated on a 9-point scale (9 points: very strong; 7 points: strong; 5 points: moderate; 3 points: weak; 1 point: no characteristic). The evaluation was repeated 3 times by 10 alcohol experts, and the evaluation was conducted by the Monadic method, which provided one single sample at a time. The results are shown in Table 8 below.

division
(9-point scale) distillery Aged distilled liquor (charring degree of carbonization) before maturation Non Medium Heavy incense sign 5.2±1.0 6.2±1.4 5.4±1.7 5.7±1.9 oak flavor 1.5±1.0 5.3±1.6 5.5±1.9 5.8±1.8 fruit flavor 4.5±1.5 4.9±1.8 4.6±1.9 4.6±1.8 toffee 2.0±1.0 4.3±2.0 3.9±1.7 3.8±1.9 solvent odor 5.5±1.2 4.2±1.4 4.7±2.0 4.3±1.8 fermented odor 5.2±1.1 3.5±1.4 3.9±2.0 3.8±1.6 alcohol odor 5.7±1.6 5.2±1.8 5.3±1.8 5.2±1.9 raw wood odor 1.5±0.5 4.4±1.9 4.4±2.0 4.5±2.0

As a result of the evaluation, it was found that the flavor characteristics of distilled spirits and aged distilled spirits prepared with aged oyster oak ( Quercus bariabilis ) in Korea were significantly different. Oak aroma and raw wood odor due to lactones derived from the aged wood of Quercus bariabilis in Korea were not felt in the distilled spirits. Also, in the case of aged distilled spirits, the stronger the carbonization of the aged ashes, the stronger the oak flavor was perceived. The flavor preference was found to be higher in all experimental groups in the case of aged distilled spirits using wood barrel aged material than in distilled spirits. As a result of general analysis, optical analysis, component analysis, and sensory evaluation for the production of aged distilled spirits, the performance of manufacturing aged distilled spirits of Korean oyster oak ( Quercus bariabilis ) species was finally confirmed.

Claims (10)

Liquor aged wood made from Quercus bariab ilis wood. [2] The alcoholic beverage aging material according to claim 1, wherein the alcoholic beverage aging material is in the form of a wood cask or wood chip. The alcoholic beverage aging material according to claim 1, wherein the surface of the neck portion is not carbonized. [4] The alcoholic beverage aging material according to any one of claims 1 to 3, wherein the alcoholic beverage is distilled alcohol. [Claim 4] A method for producing aged distilled spirits comprising the step of aging the distilled spirit by contacting the alcoholic beverage of any one of claims 1 to 3 with the distilled spirit after alcoholic fermentation. 6. The method of claim 5,
a) mixing and culturing white chrysanthemum in the steamed grains to prepare entry;
b) preparing a primary fermentation broth by fermenting a mixture of yeast culture broth and water at the entry;
c) preparing a secondary fermentation broth by fermenting the primary fermentation broth by mixing the steamed starch or sugar-containing main raw material and water;
d) a distilled liquor manufacturing step of distilling the secondary fermentation broth; and
e) aging the prepared distilled spirit by contacting it with the alcoholic beverage aging material; 7. The method of claim 6,
A method for producing aged distilled spirits, wherein the starch or sugar-containing main raw material is at least one selected from the group consisting of rice, barley, corn, sorghum, wheat, potatoes, sweet potatoes and berry fruits. Aged distilled liquor prepared according to the method of any one of claims 5 to 7. A method for producing a aged fermented wine comprising the step of aging the fermented wine by contacting the aged alcoholic beverage of any one of claims 1 to 5 with the fermented wine obtained by alcohol fermentation. 10. Aged fermented wine prepared according to the manufacturing method of claim 9.

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