Studies on the production of turbid

Studies on the production of turbid rice wine have tended to focus on the starter cultures used for fermentation, nutritional properties of the wine, manufacturing methods, and health bene fits (Bae et al. 2012: Kang. Park, Mok, & Chang, 1998: Kim, Kim & Cho, 2006: Lee et al. 2009: Lee et al, 1990: Wang et al. 2011)