Brewing Methods of Traditional Fruit Liquors - A Systematic Study Focused on Ancient Culinary Literature between the 15th and 19th Centuries -

Abstract

This study reviews the ancient brewing methods used to develop traditional fruit liquors. The research framework for this study focuses on existing ancient literature of the 15th to the 19th centuries, which includes brewing methods for fruit liquors. This study defines traditional fruit liquors as alcoholic beverages made by extracting the ingredients, flavor, and aroma from fruits during the traditional liquor manufacturing process. A total of 34 ancient texts were analyzed for content, from which 26 types of fruit liquors were identified. Based on the results of this content analysis, we found that traditional fruit liquors were primarily made using Danyangjubeop (單釀酒法) and can be classified as ‘Medicinal-flavored grain liquors’ (藥用佳香穀酒). Baekjaju (栢子酒), Gugijaju (枸杞子酒), and Jaju (煮酒) were mentioned in 12 texts, indicating that goji berries and pine nuts were commonly used in alcohol production between the 15th and 19th centuries. Podoju (葡萄酒) and Sojaju (蘇子酒) appeared in 9 texts, while Hodoju (胡桃酒) was found in 7 texts, suggesting that grapes (including wild grapes), perilla seeds, and walnuts were frequently used. Totally, 15 Fruit liquors were produced using only Danyangjubeop, and 4 Fruit liquors were identified to have been produced using both Danyangjubeop and Iyangjubeop (二釀酒法). Furthermore, Iyangjubeop and the Honyangjubeop (混釀酒法) were found to be solely used in the production of 2 types of fruit liquor each. Fruit liquors (1 each) were also produced by Samyangjubeop (三釀酒法), using both Yangjubeop (釀酒法), Sojubeop (燒酒法), and one other method. The traditional fruit liquors’ functional effects were determined to have overall anti-aging and health benefits. The results of this study contribute to establishing the identity of traditional Korean fruit liquors by examining their brewing methods and functional effects.