This technology involves a method for producing steamed deodeok grain wine by fermenting deodeok—subjected to multiple cycles of steaming and drying—with a starter mash or main mash. The finished grain wine contains steamed deodeok, yeast, polyphenol antioxidants, and alcohol.
Deodeok is a medicinal plant rich in saponin and inulin, historically valued so highly it was called "sand ginseng," yet it has struggled to be commercialized as an alcoholic beverage. Adding alcohol directly to deodeok masks its unique aroma and flavor, and traditional deodeok wine often suffers from rapid alcohol dilution or spoilage caused by lactic acid bacteria and other microbes.
This technology creates a raw material by repeatedly steaming and drying deodeok, then adding it to the mash in a fine powder form for fermentation. This allows for the production of grain wine with high polyphenol content without inhibiting alcohol fermentation. The process utilizes a starter mash and a primary mash, with options to regulate fermentation using grains, purified enzymes, and lactic acid. It can be applied to deodeok makgeolli, dongdongju, traditional medicinal wines like sogokju or samhaeju, and regional specialty tourist products, transforming locally grown medicinal deodeok into high-value ingredients for polyphenol-enriched alcoholic beverages.
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