KR100781466B1 - Wine utilizing the fruits of cudrania tricuspidata (carr.) bureau ex and its preparation method - Google Patents

Abstract

A method for preparing a wine is provided to obtain the wine easily from fruits of Cudrania tricuspidata (Carr.) Bureau ex having excellent physiologically active ingredients and medicinal effects, thereby utilizing the forestry resources for making a well-being product and increasing the income of forestry farm. A method for preparing a wine from fruits of Cudrania tricuspidata (Carr.) Bureau ex comprises the steps of: (a) after subculturing yeast such as Saccharomyces cerevisiae KCCM 50757, Torulaspora delbrueckii KCCM 11299 and Zygosaccharomyces rouxii KCCM 12066, culturing it as distiller's grains required for alcohol fermentation; (b) after removing stalks from the fruits of Cudrania tricuspidata (Carr.) Bureau ex and washing them with tap water, mixing them with tap water and then crushing the mixture; (c) after filtering the crushed fruits of Cudrania tricuspidata (Carr.) Bureau ex through a sieve to remove seeds therefrom, compensating the pH thereof using tartaric acid, controlling the saccharinity thereof using refined sugar and glucose and putting them in a fermentation tank; (d) after inoculating the prepared distiller's grains into the fermentation tank and fermenting it in an incubator, centrifuging it to remove precipitate therefrom; and (e) after putting the product obtained from the step(d) in a glass container and closely sealing it, ripening it in a cool chamber at a temperature of 8-10 deg.C. The subculturing of the yeast is done by sterilizing a yeast-malt agar culture medium consisting of 10g/L of glucose, 5g/L of peptone, 3g/L of an extract of yeast, 3g/L of an extract of malt, and 15g/L of agar at a temperature of 121 deg.C for 15 minutes and then inoculation culturing it.

Description

Wine utilizing the fruits of Cudrania tricuspidata (Carr.) Bureau ex and its preparation method}

1 is a picture of kkujimi

2 is a picture of kkujimi fruit,

Figure 3 is a picture taken after washing of the Cudrania fruit,

Figure 4 is a picture of kkujija mulberry wine wine fermentation and fermentation is completed fermentation,

Figure 5 is a photograph for confirming the chromaticity according to yeast and sugar types used in the production of Koji mulberry fruit wine.

The present invention relates to a wine and a method of manufacturing the same using the kkokji fruit, more specifically Saccharomyces cerevisiae ( Saccharomyces cerevisiae KCCM 50757), Torulaspora del Bruiki ( Torulaspora) delbrueckii KCCM 11299) or Zygosaccharomyces rouxii KCCM 12066) was passaged, and then cultured with the mother hair necessary for alcoholic fermentation, and after removing the tap of the Cucumber fruit, it was washed with tap water, mixed with tap water, crushed, and sieved through the sifted Cucumber fruit. After removal, pH correction and sugar control were carried out, and the fermenters were inoculated, inoculated into the fermenter, fermented in a constant temperature incubator, and then centrifuged to remove the precipitates such as yeast and put in a glass container and sealed. It relates to a wine and a method for producing the same using kkujija fruit, characterized in that the wine is produced by the method of aging in the refrigerator.

Cudrania (( Cudrania tricuspidata (Carr.) Bureau ex) is a deciduous tree belonging to the Mulberry family, and its origin is Korea. It is a deciduous arborescent or shrub that grows in the suburbs of Hwanghae Province. It has thorns on branches and hairs on twigs. Fruits are round, with a fruit shape, about 2.5cm in diameter, fleshy, and mature in red from September to October, and achenes are about 5mm long and black. The pulp is sweet and edible. The leaves are used for herbal treatments such as eczema, mumps, pulmonary tuberculosis, and acute arthritis. In the private sector, berries and bark are used as treatments for tonic, stroke, diuresis and cough.

The compositional characteristics of Koji mulberry fruit are shown in Table 1.

Item content moisture 58.0% pH 6.4 Color L; 36.46, a; +27.98, b; +28.08 Sugar 16.3 Brix

Among the forest resources, the excellent physiologically active ingredients and medicinal effects of Cucurbita japonica are known, but there is no development of products for them.

That is, until now, researches on forest resources, such as muru, jujube, and bokbunja, have been conducted by many companies and research institutes, and some of them are commercialized and sold, but there is little development of high value-added products using courageous fruits.

On the other hand, the popularity of health-related well-being foods has recently been highlighted by the expansion of the five-day work schedule. In particular, the interest and demand for health / functional food and beverages using natural products are increasing. However, the development of products is limited to some resources, so the need for research on the development of a wider range of products is very urgent.

Accordingly, it is an object of the present invention to improve the utilization effect of forest resources and contribute to the income increase of forest farmers, to provide a wine using the fruit of Koji mulberry with excellent bioactive components and medicinal benefits.

Another object of the present invention is to provide a method for easily preparing wine using the kkujimi fruit of the above object.

In order to achieve the above objects as well as other objects that can be easily expressed in the present invention, Saccharomyces cerevisiae KCCM 50757, Torulaspora as a yeast delbrueckii KCCM 11299) or Zygosaccharomyces rouxii KCCM 12066) was subcultured, incubated with the necessary mothers for alcohol fermentation, and after removing the taps of five Cucumber trees, washed in tap water, mixed with tap water, and then crushed. After removing the pH, and adjusting the sugar and adjusting the sugar content, the fermenter was inoculated, inoculated into the fermenter, fermented in a constant temperature incubator, and then centrifuged to remove the precipitates such as yeast and sealed in a glass container. By producing wine in the refrigerating room at ℃ ℃, it is possible to improve the use of forest resources and contribute to the income increase of forest farmers, and to easily produce wines using courageous fruits with excellent bioactive ingredients and medicinal benefits. .

The present invention is described in more detail as follows.

Wine and method for producing the same according to the present invention kkujija fruit ( Saccharomyces Saccharomyces as yeast) cerevisiae KCCM 50757), Torulaspora delbrueckii KCCM 11299) or Zygosaccharomyces rouxii KCCM 12066 were subcultured, incubated with the mother seed necessary for alcoholic fermentation, and then washed with tap water and mixed with tap water after removing the tap of the fruit of Koji. Then crushed, sifted crushed Koji mulberry fruit is sifted to remove the seeds, pH correction and sugar control, and then fermented into the fermenter, inoculated into the fermenter and fermented in a constant temperature incubator, and then centrifuged sediment, such as yeast It is characterized by aging in a refrigerating chamber at 8 to 10 ° C. after removing and sealing in a glass container.

Yeast for alcohol fermentation in the present invention is a total of three species, namely Saccharomyces cerevisiae KCCM 50757, Torulaspora delbrueckii KCCM 11299 or Zygosaccharomyces rouxii KCCM 12066) was used respectively. Passage culture of yeast consists of 10 g / L glucose, 5 g / L peptone, 3 g / L yeast extract, 3 g / L malt extract, and 15 g / L agar. Yeast-malt (YM) agar medium to be prepared, sterilized for 15 minutes at 121 ℃, inoculated culture was used while refrigerated preservation.

The cultivation of the mothers needed for alcohol fermentation was carried out divided into preculture and main culture. Pre-culture is prepared by YM liquid medium consisting of glucose 10g / L, peptone 5g / L, yeast extract 3g / L, malt extract 3.0g / L and dispense 50ml in 100ml Erlenmeyer flask, 15 at 121 ℃ After sterilization for 1 minute, yeast cultured in YM agar slope medium was inoculated by one platinum tooth in clean bench, and then incubated for 40 to 48 hours at a temperature of 30 ° C. and a rotational speed of 150 rpm in a rotary shaker. The main culture was filtered 300 cubicles each 500ml Erlenmeyer flask, and sterilized for 15 minutes at 121 ℃, inoculated with 5% (v / v) of the pre-culture, 30 ℃ temperature in a rotary shaker incubator , Shaking culture for 36 hours at a rotational speed of 150rpm was used as the alcohol fermentation master (starter).

Separately, after removing the tap of the fruit of the Koji mulberry fruit, wash it in tap water, and mix it with preliminary experiments by adding tap water corresponding to twice the weight of the Koji mulberry fruit, which is the optimal amount of water, and then mix it. It was added to a concentration of and crushed by hand. Filter the shredded Koji tree fruits with a plastic sieve to remove seeds, correct the pH to 3.5 by adding tartaric acid, and add sugar white sugar and glucose respectively to adjust sugar to 24-25 ^o Brix. Busy.

The prepared jomo (starter) was inoculated into the fermenter, and then shaken well by shaking the wine vessel and fermented in an incubator. The first four days, the alcohol fermentation was carried out at a temperature of 20 ℃, after 5 days at 25 ℃, the fermentation was stopped when the alcohol content was in the range of 10 to 13%.

In general, the fermentation temperature of wine is an important factor in determining the fermentation rate. Yeast grows and grows at a temperature of about 20 ° C., and fermentation proceeds slowly. At temperatures as high as 30 ° C, fermentation can proceed faster and stop fermentation in a shorter time, but the quality of the wine can be degraded by contamination of bacteria and fungi. Thus, if the temperature is too low or too high at the beginning of wine fermentation, fermentation may be delayed and the quality may be degraded.

 Therefore, in the present invention, the fermentation temperature is adjusted to 20 ° C. for the first four days, so that the yeast grows and grows the least, and the minimum fermentation proceeds to minimize bacterial contamination. In order to accelerate the growth and growth of yeast accumulated to some extent and to facilitate the alcoholic fermentation.

After fermentation, the Cudrania fruit wine was centrifuged at 3,000 rpm for 30 minutes at a temperature of 5 ° C. to remove sediment such as yeast. The wine, which had been centrifuged, was sealed in a glass container and then sealed at 8 to 10 ° C. Aged in the fridge.

The following examples illustrate the invention in more detail, but do not limit the scope of the invention.

Example  One

After removing the tap of about 30kg of zirconia fruit, wash it in tap water, and mix it with preliminary experiments by adding 60L of tap water, which is twice the weight of zirconia fruit, which is the optimal amount of water, and then mixing it. Was added to a concentration of 150 ppm and crushed by hand. Filter the shredded Cucumberfruit with a plastic sieve to remove seeds, calibrate the pH to 3.5 by adding tartaric acid, and add sugar white sugar and glucose to adjust the sugar to 24-25 ^o Brix. Each was busy.

Yeasts for alcohol fermentation in total ( Saccharomyces cerevisiae KCCM 50757), Torulaspora delbrueckii KCCM 11299 or Zygosaccharomyces rouxii KCCM 12066 Were used respectively. Yeast passaging consists of 10 g / L glucose, 5 g / L peptone, 3 g / L yeast extract, 3 g / L malt extract, and 15 g / L agar. Yeast-malt (YM) agar medium to be prepared was sterilized for 15 minutes at 121 ℃, inoculated culture was used while refrigerated preservation. The cultivation of the mothers needed for alcohol fermentation was carried out divided into preculture and main culture. The pre-culture was prepared by preparing 100 ml of YM liquid medium consisting of 10 g / L of glucose, 5 g / L of peptone, 3 g / L of yeast extract, and 3 g / L of malt extract. Dispense 50 ml in a Erlenmeyer flask, sterilize for 15 minutes at 121 ℃, inoculate yeast cultured in YM agar slope medium by 1 platinum tooth in clean bench, and then use a rotary shake incubator at a temperature of 30 ℃ and a rotation speed of 150 rpm. Incubated for 48 hours. This culture was filtered 300 cubicles each 500ml Erlenmeyer flasks, sterilized at 500 ℃ Erlenmeyer flask, sterilized for 15 minutes at 121 ℃ and then inoculated with 5% (v / v) of the pre-culture, 30 ℃ temperature in a rotary shaker incubator , Shaking culture for 36 hours at a rotational speed of 150rpm was used as the alcohol fermentation master (starter).

After preparing 350 ml (2.3%) of the prepared main hair (starter), the wine vessel was shaken well and stirred and fermented in an incubator. At this time, the number of yeast contained in the main hair was S. cerevisiae 1.62 x 10 ⁶ cells / ml, T. delbrueckii 6.80 x 10 ⁶ cells / ml and Z. rouxii Was 1.56 x 10 ⁶ cells / ml. The first four days the alcohol fermentation was carried out at a temperature of 20 ℃, after 5 days at 25 ℃, the fermentation was stopped when the alcohol content is in the range of 10-13%.

The alcohol content is 100ml of the sample solution, put into the water of the distillation apparatus, about 70ml is distilled and added to the distilled water to adjust the final volume to 100ml, alcohol content (%) by alcohol specific gravity The number of yeast cells was measured by using a microscope and a haemacytometer to measure the number of cells in yeast (cells / ml). Chromaticity was measured by L (brightness), a (redness), and b (yellowness) using a chromatic color difference meter (Minolta CR 300, Japan), and the sugar content was measured by Brix with a refractive sugar meter (Atago 2T, Japan). It was. The pH was measured using a pH meter (Thermo Orion 720, USA), and the total acidity was added to 10 ml of the sample solution, 10 ml of distilled water, and 2 to 3 drops of 0.1% phenolphthalein indicator, followed by 0.1N NaOH solution using a burette. When it was titrated with pink, it was expressed as the total required amount (0.1 ml) of 0.1 N NaOH consumed in 10 ml titration of the sample solution as the end point.

The fermented wild daughter wine was centrifuged at 3,000 rpm for 30 minutes at a temperature of 5 ° C to remove sediment, such as yeast.The wine, which had been centrifuged, was sealed in a glass container and sealed in a cold room at 8 to 10 ° C. Aged.

Results of Day 2 Analysis of Coriander Fruit Wines According to Yeast and Sugars (20 ℃) No Yeast / Sugar pH Alcohol Sugar (Brix) Chromaticity PH (0.1N NaOH, ml) Yeast Water (cell / mL) One S. cerevisiae / Glucose 3.4 0.5 21.0 L: 29.68 a: + 24.5 b: + 18.47 7.5 8.6 x 10 ⁷ 2 S. cerevisiae / Sucrose 3.4 1.0 21.5 L: 29.71 a: + 26.47 b: + 20.5 7.5 7.3 x 10 ⁷ 3 T. delbrueckii / Glucose 3.4 1.0 21.0 L: 28.82 a: + 24.9 b: + 19.13 5 1.3 x 10 ⁸ 4 T. delbrueckii / Sucrose 3.4 1.0 22.0 L: 27.85 a: + 24.56 b: + 17.53 5 1.1 x 10 ⁸ 5 Z. rouxii / Glucose 3.5 0.5 22.0 L: 29.25 a: + 23.65 b: + 17.27 5 9.8 x 10 ⁷ 6 Z. rouxii / Sucrose 3.5 0.5 23.0 L: 27.70 a: + 23.7 b: + 16.83 5 1.7 x 10 ⁸

Results of Day 4 Analysis of Koji Mulberry Fruit Wine According to Yeast and Sugars (20 ℃) No Yeast / Sugar pH Alcohol Sugar (Brix) Chromaticity PH (0.1N NaOH, ml) Yeast Water (cell / mL) One S. cerevisiae / Glucose 3.3 3.0 18.8 L: 30.66 a: + 24.91 b: +21.02 8 1.7 x 10 ⁸ 2 S. cerevisiae / Sucrose 3.3 4.0 18.7 L: 29.47 a: + 23.55 b: + 18.7 8 1.5 x 10 ⁸ 3 T. delbrueckii / Glucose 3.4 1.0 21.4 L: 29.64 a: + 23.78 b: + 17.43 8 2.5 x 10 ⁸ 4 T. delbrueckii / Sucrose 3.4 1.0 22.14 L: 27.89 a: + 23.48 b: + 16.52 10 3.0 x 10 ⁸ 5 Z. rouxii / Glucose 3.4 1.0 23.0 L: 29.11 a: + 21.13 b: + 15.1 10 1.3 x 10 ⁸ 6 Z. rouxii / Sucrose 3.5 1.0 23.5 L: 28.56 a: + 21.6 b: + 14.57 8 2.1 x 10 ⁸

Results of the 9th Analysis of the Fruits of Koji Mulberry Fruits According to Yeast and Sugars (25 ℃) No Yeast / Sugar pH Alcohol Sugar (Brix) Chromaticity PH (0.1N NaOH, ml) Yeast Water (cell / mL) One S. cerevisiae / Glucose 3.4 8 13.0 L: 34.63 a: + 2.05 b: + 8.98 8 3.7 x 10 ⁸ 2 S. cerevisiae / Sucrose 3.4 6 12.5 L: 37.74 a: + 0.78 b: + 9.21 10 1.2 x 10 ⁸ 3 T. delbrueckii / Glucose 3.3 7 14.0 L: 27.78 a: + 18.92 b: + 14.64 10 3.6 x 10 ⁸ 4 T. delbrueckii / Sucrose 3.3 7 14.0 L: 28.83 a: + 20.62 b: + 16.29 8 2.2 x 10 ⁸ 5 Z. rouxii / Glucose 3.3 9 12.5 L: 28.81 a: + 21.36 b: + 18.14 10 2.5 x 10 ⁸ 6 Z. rouxii / Sucrose 3.2 8 13.0 L: 29.63 a: + 21.07 b: + 17.97 12 3.0 x 10 ⁸

Results of the 16th day analysis of lychee fruit wine according to yeast and sugars (25 ℃) No Yeast / Sugar pH Alcohol Sugar (Brix) Chromaticity PH (0.1N NaOH, ml) Yeast Water (cell / mL) One S. cerevisiae / Glucose 3.4 8 12.0 L: 38.94 a: + 0.42 b: + 9.98 10 1.05 x 10 ⁷ 2 S. cerevisiae / Sucrose 3.4 8 12.4 L: 31.19 a: + 2.19 b: + 7.09 10 2.3 x 10 ⁷ 3 T. delbrueckii / Glucose 3.3 10 8.4 L: 28.96 a: + 17.76 b: + 15.12 10 6.5 x 10 ⁷ 4 T. delbrueckii / Sucrose 3.4 9 9.0 L: 28.82 a: + 16.88 b: + 14.86 10 6.9 x 10 ⁷ 5 Z. rouxii / Glucose 3.4 12 9.2 L: 31.08 a: + 21.15 b: + 18.77 10 1.1 x 10 ⁸ 6 Z. rouxii / Sucrose 3.3 11 9.5 L: 29.64 a: + 20.49 b: + 18.17 10 9.3 x 10 ⁷

Analysis of the 26th Day of the Fruits of Koji Mulberry Fruits According to Yeasts and Sugars (25 ℃) No Yeast / Sugar pH Alcohol Sugar (Brix) Chromaticity PH (0.1N NaOH, ml) Yeast Water (cell / mL) One S. cerevisiae / Glucose 3.4 10 11.0 L: 34.18 a: + 1.30 b: + 9.57 14 1.8 x 10 ⁷ 2 S. cerevisiae / Sucrose 3.4 10 11.0 L: 37.48 a: + 1.53 b: + 11.05 14 2.0 x 10 ⁷ 3 T. delbrueckii / Glucose 3.4 13 6.0 L: 32.67 a: + 17.83 b: + 16.08 14 5.9 x 10 ⁷ 4 T. delbrueckii / Sucrose 3.4 13 7.0 L: 26.70 a: + 17.78 b: + 14.81 12 4.9 x 10 ⁷ 5 Z. rouxii / Glucose 3.4 13 7.0 L: 30.48 a: + 21.64 b: + 18.98 15 6.3 x 10 ⁷ 6 Z. rouxii / Sucrose 3.4 12 7.0 L: 38.62 a: + 19.34 b: + 16.29 14 3.6 x 10 ⁷

As can be seen from Tables 2 to 6, the alcohol content of Day 2 of the fermentation is 0.5 It was as low as -1.0% and there was little change of pH. Yeast water was 1.62 x 10 ⁶ cells / ml before fermentation in S. cerevisiae but increased to 7.3 ~ 8.6 x 10 ⁷ cells / ml after 2 days, and T. delbrueckii (No. 3, 4) was 6.8 x 10 ⁷ cells / ml ml in a ^{1.1 ~ 1.3 x 10 8 cells /} ml, Z. rouxii (No. 5, 6) was also increased, respectively from 1.56 x 10 ⁶ cells / ml to ^{9.8 ~ 1.7 x 10 8 cells /} ml.

On the fourth day of fermentation, the alcohol content was 1.0-4.0%, and the wine fermented with S. cerevisiae was the highest, and the number of yeast cells increased from 1.3 to 3.0 x 10 ⁸ cells / ml compared to the second day.

On the 9th day of fermentation, the alcohol content increased from 7.0 to 9.0% and the sugar content decreased from 12.5 to 14 Brix. The number of yeast cells increased in some wines (No. 1, 3, 5, 6), but the number of yeasts in wines 2 and 4 decreased in yeast, especially the redness (a) of wine fermented with Z. rouxii . High value .

Day 16 of the fermentation ranged from 8 to 12% alcohol, among which Z. rouxii The fermented wine showed the highest value of 11-12%, and the sugar content was 8.4-12.4 Brix, which decreased compared to the 9th day. In addition, the number of yeasts decreased from 1.05 x 10 ^{7 to} 1.1 x 10 ⁸ cells / ml compared to the 9th day, and the redness was highest in wine fermented with Z. rouxii .

On the 26th day of the end of fermentation, the Koji mulberry fruit wine had an alcohol content of 10-13%, and the number of yeast cells decreased except for the first wine.

As can be seen from Figure 5, the color of the fermented Koji fruit tree wine, there was a big difference, the wine fermented with Z. rouxii at the redness was the highest, T. delbrueckii , S. cerevisiae It was net.

As described above, in the present invention, Saccharomyces as a yeast ( Saccharomyces) cerevisiae KCCM 50757), Torulaspora delbrueckii KCCM 11299, or Zygosaccharomyces rouxii KCCM 12066, were then passaged, followed by incubation with the stem cells necessary for alcohol fermentation, and separately After removing the faucet, wash it in tap water, mix it with tap water, crush it, crush it, sift the crushed Koji mulberry fruit through a sieve, remove the seeds, adjust pH and adjust the sugar content, divide it into a fermenter, and inoculate the prepared jujube in a fermenter to keep it at room temperature. After fermentation in an incubator, centrifugation removes sediment such as yeast, puts it in a glass container, seals it and matures it in a cold room at 8 to 10 ° C. to improve the use of forest resources and improve the income of forest farmers. Contributing to the increase, the wine using the fruit of the courageous pine tree with excellent bioactive ingredients and medicinal benefits It could be produced.

Claims (9)

Passage the yeast, and incubate with the necessary mothers for alcohol fermentation, remove the tap of the fruit of the Cucumber tree separately, wash it in tap water, mix it with tap water, and shred it. pH correction and sugar control are performed, and the fermenter is inoculated, fermented into the fermenter, and then fermented in an incubator, followed by centrifugation to remove sediment, sealing in a glass container, and maturing in a refrigerator at 8 to 10 ° C. Method for producing wine using Cudrania fruit, characterized in that. The method of claim 1, wherein the yeast is Saccharomyces cerevisiae KCCM 50757, Torulaspora delbrueckii KCCM 11299) or Zygosaccharomyces rouxii KCCM 12066) characterized in that the method of producing wine using kkujimi fruit. The method of claim 1, wherein the crushing of the Cudrania fruit is performed by adding the potassium potassium sulfite to a concentration of 150 ppm. The method of claim 1, wherein the pH correction is performed by adding tartaric acid to 3.5. The method of claim 1, wherein the sugar control is performed by adding white sugar and glucose, respectively, so as to be 24 to 25 ^o Brix. The yeast subculture of yeast is prepared by the yeast-macgar agar medium consisting of glucose 10g / L, peptone 5g / L, yeast extract 3g / L, malt extract 3g / L, agar 15g / L at 121 ℃ After sterilizing for 15 minutes, the production method of wine using Cudrania fruit, characterized in that the inoculation culture. The yeast culture as the main hairs is prepared by preparing a YM liquid medium consisting of glucose 10g / L, peptone 5g / L, yeast extract 3g / L, malt extract 3.0g / L 50ml in a 100ml Erlenmeyer flask After each aliquot, sterilize for 15 minutes at 121 ℃, inoculated yeast cultured in YM agar slope medium by 1 platinum tooth in a clean bench, and incubated for 40 to 48 hours at a temperature of 30 ℃, rotation speed 150rpm in a rotary shake incubator Preculture, filter the crushed crushed pine tree fruit 300ml each 500ml Erlenmeyer flask, sterilized for 15 minutes at 121 ℃ and then inoculated with the pre-culture 5% (v / v), rotary shake incubator The temperature of 30 ℃, rotational speed 150rpm 36 hours at the time of the shaking culture for 36 hours by using the culture method of producing a wine using kkujija fruit. The method according to claim 1, when the fermentation in a constant temperature incubator for 4 days at a temperature of 20 ℃, after 5 days at 25 ℃, the kkujippung fruit, characterized in that the fermentation is stopped when the alcohol content is in the range of 10 to 13% Method of producing wine used. Claim 1 to 8 of the wine using the Koji mulberry fruit produced by the method of any one of claims.

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