KR101355746B1 - Method for manufacturing of wine used Actinidia arguta - Google Patents

Abstract

There is provided a method for controlling the sugar content to a certain level by aging the sugar beet, and fermenting the fermentation yeast for alcohol fermentation to ferment and aging the wine. The method for preparing a wine of the present invention comprises the steps of: harvesting a wine of 30 to 40% in an ingrown proportion, aging and crushing the wine to a predetermined sugar content at room temperature; Adding 0 to 50% of fruit to the fruit of the crushed vermicelli so as to obtain an initial sugar content of 24 Brix ± 2; An enzyme treatment step of adding an enzyme selected from pectinase, cytochalasia and pectinase to the fruit juice, enzyme treatment, and adding calcium carbonate to lower the acidity; Fermenting the fermented juice obtained by enzymatic subtraction by adding at least one fermenting yeast selected from among fermented beans, ralin D-47 and lavin KIV 1116 to alcohol fermentation; Filtering the fermentation broth through the alcohol fermentation step, and aging the fermentation broth at 15 ° C to 18 ° C for at least 100 days.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing wine using a wine producing method,

More particularly, the present invention relates to a method for preparing a multi-grain wine by controlling fermentation of sugar beet to a certain level and fermenting alcohol by adding yeast for alcohol fermentation.

Actinidia arguta grows up to 20m in length and 15cm in diameter, and grows vertically in the mountains below 1,600m above sea level. It is distributed geographically in Korea, China, Japan and other places. Actinidia arguta is a member of the Actinidiaceae do. The female and male flowers bloom in May and June, the fruit matures in October, the inside of the stem is fleshy, the branches have fine hairs, and the shrubs are distinct.

Plants of the genus Actinidia, which are native to Korea, include A. arguta Planchon, A. arguta Planchon var. Rufinervis Nakai, A. kolomikta Maximowicz, A. polygama Planchon, and A. rufa Planchon.

The weevil weighs about 4-16g, which is about 10% of the weight of the azalea. It has no hairs on the outside, it has a slight reddish color when the fruits are ripe in green, (baby kiwi), in the UK it is called grape kiwi, and in foreign markets it is sold in similar sizes as table grape.

It has a moisture content of 86%, a protein content of 100g, a lipid content of 1.9g, a carbohydrate content of 10g, a calcium content of 23mg and a potassium content of 171mg. Especially, the content of vitamin C is 176mg, which is 6.5 times higher than that of 27mg. In addition, the color of the flesh is gorgeous, and the harmony of the unique fragrance, sweetness, and sourness typified by hexanal is well formed and is also excellent in impact.

From the ancient times, the fruit of the fruit tree has been called Mifudo (弥 帿 挑) and used for the treatment of fever, bruxism, jaundice, and indigestion. The root is Mifudogeun (acute hepatitis, Vomiting, bruising, and joint pain. The leaf is called Mifuriri and was used for the treatment of esophageal cancer, jaundice and bleeding due to diarrheal trauma. Donguibogam is said to stop severe thirst, chest tightness and fever, to help heal stones and strengthen bowels, to treat symptoms that block heat, and vomiting.

However, after harvesting, there are disadvantages such as increase of ethylene production, increase of respiration, softening of flesh, decomposition of starch, increase of sugar, decomposition and synthesis of aroma and pigment components, reduction of organic acid, And thus the merchantability is deteriorated.

In consideration of the characteristics of this variety, the present invention sought a method for processing the fruit of the fruit of the spruce, and conducted an experiment for producing the wine using the fruit. At present, there are few supplementary studies for processing wine and beverages in Korea and processing only wine or beverage using the same kind of jellyfish. In addition, most of the studies on Dulayas are studies on the seeds and roots of Dulayas, and studies on the processed products are insufficient. Therefore, it is expected that the review of Dulayas wine process will be used as an important basic data for commercializing Dulayas. Furthermore, it is expected that it will be possible to make special products using our domestic fruition and contribute to the income increase of farmers.

Accordingly, the object of the present invention is to solve the absence of processed foods using raw materials of dairy products. As a result of studying ways to select and use processed foods with high added value, .

Another object of the present invention is to improve the income of the local farm household through the method of producing the high value-added multi-grain wine with the raw material of the wheat.

According to an aspect of the present invention, there is provided a method for producing a multi-grain wine according to the present invention, comprising: harvesting the multi-grain wine having an ultramodernity ratio of 30-40%, aging and crushing the same at a constant temperature, A pretreatment step of adding 0 to 50% of the fruit of the crushed watermelon to the fruit to make an initial sugar content of 24 Brix ± 2 to prepare a fruit juice; The enzymatic treatment is performed by adding at least one enzyme selected from pectinase, cytoase, and pectinex to the juice of the fruit juice, and calcium carbonate (CaCO ₃ ) is added to reduce the enzyme Processing step; Fermenting the fermented juice obtained by enzymatic subtraction with fermenting yeast selected from among fermented beans, ralvin D-47, and ralvin KIV 1116 to alcohol fermentation; Filtering the fermentation broth through the alcohol fermentation step, and aging the fermentation broth at 15 ° C to 18 ° C for at least 100 days or more.

It is preferable to add a suitable amount of sulfite in the crushing step so as to sterilize the crushed cornflower and prevent oxidation.

It is preferable that the amount of calcium carbonate added to lower the initial acidity in the enzyme subtraction step is 0.1% (w / v).

The fermentation broth having undergone the fermentation step is filtered using a filter net having a predetermined size and a clarifying agent is added to perform a clarification step of precipitating the suspended material at 15 to 18 ° C for 8 to 12 days .

The clarified fermentation broth is preferably a 2.5 micron filter paper.

According to the present invention, it is possible to produce a multi-grain wine having excellent palatability and functionality by using the wheat flour, thereby contributing not only to a stable production base for the local economy but also to an increase in the income of the farm household.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram for manufacturing a wine of the present invention according to an embodiment of the present invention; FIG.
Fig. 2 is a graph showing the yield of the juice of hard filaments according to the enzyme complex.
FIG. 3 is a graph showing changes in alcohol content according to fermentation yeast. FIG.
FIG. 4 is a graph showing changes in the alcohol content of the wine of the varieties according to fermentation time. FIG.
FIG. 5 is a graph showing changes in the sugar content of the wine of the varieties according to fermentation time. FIG.
FIG. 6 is a graph showing the pH change of the wine wine according to the fermentation time. FIG.
FIG. 7 is a graph showing the change in acidity of the wine of the varieties according to fermentation time. FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings.

end. Harvest pre-treatment

Actinidia arguta, which is used in the present invention, is used in the circumferential region. When the proportion of the seed is 30%, it is harvested and washed. In the description of the present invention, the harvested harvested in August is an early term, and the harvested harvested in September is called a middle term. The wheat harvested when the sowing ratio is 30% is washed with water, aged at room temperature of 20 ° C for about 4 to 5 days, and homogenized (crushed) for 3 minutes with a homogenizer (D-16, KEYANG inc., Korea). After sterilization treatment and antioxidant treatment were performed by adding 1000 ppm of sulfite to the homogenized (crushed) wheat flour, 0 to 50% of the crushed wheat flour was added to the fruit to adjust the initial sugar content to 24 Brix ± 2, Lt; / RTI >

At this time, commercial water was used for the water used for the singer, and the initial sugar content of the fermentation broth was adjusted to 24 Brix using white sugar as the sugar content for the sugar. In order to prevent oxidation of the fermentation broth during the transfer of the enzyme-treated fermentation broth to another place, it is preferable to fill it with CO ₂ gas beforehand.

I. Enzyme treatment

The crushed dwarf samples, that is, the fruit juice, were treated with an enzyme. Examples of the enzymes used in the present invention include Cytolase-PCL5 (manufactured by Bision), Multifect pectinase FE (manufactured by Bision), and Pectinex (manufactured by Novozyme) %, 0.1%, 0.2% and 0.3%, respectively. The enzymatic treatment was carried out in a Shaking water bath for 2 hours, and the yield was determined by centrifugation (3,000 rpm, 10 min) to the volume of supernatant juice.

All. Subtraction of juice

Calcium carbonate (CaCO ₃ ) was added to reduce the acidity of the fruit juice and to reduce the initial acidity. The concentrations of calcium carbonate (CaCO ₃ ) 0.1% (w / v), 0.2% (w / v), and 0.3% (w / v).

la. Yeast selection for fermentation

Fermivin (Gist-brocade, France), Lalvin D-47 (Lalvin, Canada), Lalvin KI-V1116 (Lalvin, Denmark), which are widely used in the manufacture of wines, Saccharomyces cerevisiae, ) Were purchased and used for the fermentation of Darya wine. YPD medium (1% w / v yeast extract, 2% w / v peptone, 2% w / v dextrose) was used as the yeast growth medium and the yeast was grown using a hemacytometer The number of yeast cells was measured and initial cell mass was inoculated by adjusting the same amount of 1.5 x 10 ¹⁰ CFU / liter of juice.

hemp. Aged prolific wine

Fermented yeast juice is fermented at room temperature (20 ± 2 ℃) for 8 to 12 days and aged. Then, fermented fermented juice was firstly filtered using a filter net, and 0.015 (w / v) of a bluing agent such as bentonite was added to precipitate the suspended material. It is preferable that the precipitate is separated (raking) by precipitating at 15 캜 for 8 to 12 days.

After separating the precipitate, the fermented juice is filtered through a 0.45 μm membrane filter and then matured at 15 ° C for 180 ± 20 days.

bar. Physicochemical properties of wine

(1) Alcohol content measurement

The alcohol content of the wine was measured by adding 20 ml of distilled water to 100 ml of the sample solution, distilling the distillate to about 70 ml using a distiller, diluting it with distilled water, diluting it with 100 ml, And the content thereof was measured.

(2) Measurement of reducing sugar content

Reducing sugar content was measured by the dinitrosalicylic acid (DNS) method in the fermentation process of. (W / v), 1% (w / v) sodium hydroxide, 0.05% (w / v) sodium sulfate and 0.2% w / v phenol ) And 1 ml of diluted 100-fold diluted sample solution were mixed, and reacted in boiling water for 15 minutes. After cooling, 3 ml of distilled water was added, and the absorbance was measured at 546 nm. At this time, the reducing sugar content was calculated using a standard curve prepared by using a D-glucose reagent.

(3) Free sugar analysis

The free sugar content of the wine was analyzed by high performance liquid chromatography (HPLC) (CTO-10AS from SHIMADZU) after the sample was filtered with a 0.45 μl syringe and analyzed for free sugar composition and content , And the analysis conditions are shown in Table 1 below. Quantitation was performed by comparing the retention time and area of the assay with the standard samples.

[Table 1] HPLC analysis conditions for free sugar analysis

(4) pH measurement

In the fermentation process, the pH was measured using a pH meter (ATI orion, Boston, Mass., USA).

(5) pH measurement

According to the mainstream analysis regulations of the National Institute of Advanced Industrial Science and Technology (AIN), the acidity of the wine of Darlae wine was dropped to 2 to 3 drops of 1% (w / v) phenolphthalein indicator in 10 ml of sample, The amount of 0.1N NaOH consumed until turning red was measured.

(6) Analysis of organic acids

The organic acid content of the wine was analyzed by HPLC using a 0.45 μl syringe, and the analysis conditions were as shown in Table 2 below.

[Table 2] HPLC analysis conditions for organic acid analysis

(7) Fragrance analysis

The pretreatment of the barley wine sample is carried out by adding 0.5 ml of 40% NaCl saturated solution, 2.5 ml of dichlormethane and 5 ml of the sample, and the mixture is suspended for 2 to 3 minutes. Leave at room temperature for 10 minutes and centrifuge at 7,000 rpm for 10 min. The dichloromethane layer was then transferred to a vial, filtered through a 0.45 μm membrane filter, and analyzed using GC (gas chromatography). The analytical conditions were as follows.

[Table 3] Analysis of flavor (Flavor)

(8) Sensory evaluation and statistical analysis

Fourteen panelists were selected for the sensory evaluation. The color, flavor, aroma, flavor, and overall preference of the wines of Veroya wine were evaluated by the 5-point scale method as shown in Table 4 below. Statistical analysis of sensory test results was performed using the SAS 9.1 program and ANOVA test. The significance of each test interval was verified at the significance level of 5% (p <0.05).

[Table 4] Sensory Test Questionnaire

Example

(1) harvesting and harvesting characteristics for wine production

In order to establish the harvesting time and length of harvest time of the fruit of Daraya fruit, we examined the fruit storage characteristics after harvest by using fruits harvested from the parameters of the harvested species (WD-08, 13). As a result, The results showed that the sugar content of ripe fruit increased slightly by 7.4 ° Bx (Brix) and that of hard ripe fruit decreased by 0.9% on the 10th day. Table 1).

The fruits were harvested 10 days after harvesting at 30 ~ 40% of ripening ratio (Table 2).

As a result of investigating the storage characteristics according to the temperature by using a slightly aged group, the change of sugar content was the largest at 4th day, and from 6th day at 18 ℃ to 10th day at 4 ℃. Overall, the storage stability of the fruit juice was very weak and it was difficult to keep it for 15 days or more even at low temperature. However, considering the quality and the degree of wrinkling of the wine, the optimum harvesting time was slightly more than 30% and the length of the matured period was about 5 days. Table 3).

(2) The quality of fermented and cultivated wine according to singer

As a result of investigating the characteristics of wine fermentation according to the addition of water, the fermentation progressed rapidly from 4th to 6th day and fermentation period was required from 8 to 12 days. The final sugar content (refractometric figure) was 10brix when wine was fermented using only 100% Mulberry fruit. It was 50 ~ 100% compared to fruit and 8 ~ 9brix when the fermentation was 100%. The acidity was also increased at the beginning of fermentation and gradually decreased (Table 4). After 180 days of fermentation, the alcohol concentration was higher in alcohol than in water. Wine yields also increased (Table 5).

As a result of the evaluation of the wine quality according to the treatments during the wine ripening, the addition of water to the fruit served as an advantage in the alcohol yield and process, but the excessive singer was not good for the wine quality. When the water was added, the acidity was improved, but the sensory characteristics were not good as transparency and flavor were increased overall (Table 5).

(3) Selection of enzymes

When juice was extracted by squeezing the fruit juice, the juice yield was about 22%, which is too low. To increase the juice yield, the fruit juice was crushed and treated with enzyme. After crushing the fruit pulp, commercial enzymes Cytolase PCL5, Multifect pectinase FE and Pectinex were treated at concentrations of 0.05%, 0.1%, 0.2% and 0.3%, respectively The reaction was carried out in a shaking water bath for 2 hours and then centrifuged (3,000 rpm, 10 min) to determine the yield of the fruit juice. As a result, the highest yield was obtained in the treatment with cytoplase-PCL5 enzyme, and the yield was 2.4 times higher than that in the untreated sample in the treatment with 0.1% (v / v) or higher of cytosine-PCL5 enzyme, About 56% of fruit juice was obtained with respect to the weight of the fruit juice. However, no significant difference in the yield was observed when 0.1% (v / v) or more of cyotrazine-PCL5 enzyme treatment was applied, so cytochase-PCL5 was determined to be 0.1% (v / v)

(4) Selection of yeast for fermentation

The yeast that is mainly used for wine production is known as Saccharomyces cerevisiae. Among them, commercial yeast Fermivin (Gist-brocade, France), Lalvin D-47 (Lalvin, Canada) (Lalvin) KI-V1116 (Lalvin, Denmark) was purchased and the content of alcohol was measured. As shown in FIG. 3, the alcohol content of fermented 10 days old wine at 20 ° C was 13.8%, 13.9% %, And 14.8% respectively. As a result of the sensory evaluation of the wine according to the type of yeast, the Ralin KI-V1116 yeast was finally selected as the yeast for the wine fermentation with the best taste, comprehensive preference, and alcohol production ability using Ralvin KI-V1116 Table 6).

[Table 6: Sensory evaluation of prolific wine by yeast]

(5) Subtraction processing

In case of producing wine by using native dill, it was too low in palatability due to strong acidity, and the subtraction process was carried out using calcium carbonate (CaC0 ₃ ) in the juice of Danae. Observed a physicochemical change in the test group are not treated with the test sphere and the addition of calcium carbonate (CaC0 _3), the result is as shown in [Table 7]. Then was confirmed by a test sphere and each of 4.0 and 3.5, the test sphere pH is not treated with calcium carbonate (CaC0 ₃₎ treatment of calcium carbonate (CaC0 _3), fermentation at 20 ℃ for 14, pH were respectively 4.1 and 3.6 . The acidity of the calcium carbonate (CaC0 ₃ ) treated and untreated samples were 0.92 and 1.18 in juice and 0.90 and 1.08 in juice, respectively. Therefore, calcium carbonate (CaC0 ₃₎ a was acidity is reduced by treatment of calcium carbonate (CaC0 ₃₎ a test group are tested guboda more higher sensory evaluation alcohol content which is not treated fermentation processes results (Table 8), Actinidia winemaking It is considered to be more advantageous to improve the palatability.

[Table 7: Changes in mica when calcium carbonate is treated with Dahlia juice and Mulberry wine]

[Table 8: Sensory evaluation of multi-wine]

(6) Physicochemical changes of fermented multi-grain wines

The physicochemical changes of the perilla wines aged at 4 ° C. after 10 days fermentation at 20 ° C. are shown in FIGS. 4, 5, 6 and 7. The symbols ◯ in FIG. 4 to FIG. 7 are the physicochemical change curves of 50% of the early-born sires, 25% of the middle-seeded sires, and 50% of the middle-seeded sires.

As shown in FIG. 4, the alcohol content was 14.2% for 50% of preterm syrup, 14.5% for midterm singer 25%, and 14.3% for midterm singer 50%. Alcohol content of the barley wine rapidly increased after one week of fermentation, and then gradually increased.

As shown in Fig. 5, the reducing sugar content was 2.13 mg / ml, 2.39 mg / ml, 2.34 mg / ml, respectively, at the early stage of fermentation in contrast to the alcohol content of 50%, 50% / ㎖, the content of reducing sugar decreased rapidly during fermentation for one week. After 2 weeks of fermentation, the reducing sugar content was decreased to 0.14mg / ㎖ and 0.10mg / Ml &lt; / RTI &gt; of 0.16 mg / ml. It was observed that the content of reducing sugar decreased rapidly until 1 week of fermentation and remained at the minimum value from 2 weeks since the sugar content of the fermented fruit juice of Purple wines was used as a nutrient source or fermentation substrate of yeast.

As shown in FIG. 6, the pH of the wine was 3.76, 3.68 and 3.82 in the early stage of fermentation, 50% in the early stage of fermentation, 25% in the early stage and 50% in the early stage of fermentation. Respectively, to 3.46, 3.54, and 3.60, respectively. After that, the pH gradually increased and the pH after 10 weeks of fermentation was 3.58, 3.61 and 3.68, respectively. The decrease in pH from the beginning of fermentation is due to the increase in the amount of organic acid produced during fermentation. After that, the pH was gradually increased. It is considered that the organic acid and alcohol produced react with each other as the fermentation progresses and are used for flavor formation such as esters.

As shown in Fig. 7, the acidity changes of perilla wine were 1.77% in early fermentation, 1.25% in midwifery (50%) and 1.92% in midwifery (50% And the acidity gradually decreased over time. The acidity decreased by about 0.6% ~ 0.7% to 1.18%, 1.21% and 1.12% after 10 weeks, respectively. The change of acidity of the wines of the wines was increased in the early stage of fermentation by the yeast, and the total acidity was increased by the effect of the organic acids produced by the yeast. In the wine aging process, the organic acids were combined with the alcohol, Respectively.

(7) Organic acid content of fermented multi-grain wine

Table 9 shows the results of the organic acid analysis of the wine of the prolific wine aged at 4 ° C after fermentation at 20 ° C for 10 days. Organic acid analysis was carried out by filtration of 0.45 μl syringes each of which was subjected to primary filtration with a filter paper of 0.2 micron (0.25 micron filter paper) and aged for 6 months, and the composition of organic acid was analyzed using HPLC Respectively. The highest contents of citric acid and succinic acid were observed in each sample. Especially, the content of citric acid, which has a rich sour taste, was 0.67g / 100ml in the samples fermented with 25% of the varieties. The highest content was 54.6% of total organic acids, and the content of succinic acid and malic acid . Goro (2005) reported that the major organic acids in the fruit juice of citrus fruits were citric acid and malic acid and their contents were 1.20 g / 100 ml and 0.23 g / 100 ml, respectively. Therefore, it is considered that the content of these organic acids is high after the fermentation of the fruit juice.

[Table 9: ginseng wine g / 100ml organic acid]

(8) Free sugar content of fermented multi-grain wines

Table 10 shows the results of the analysis of the free acidity of the organic acid prolonged wine of the prolific wine aged at 4 ° C for 10 days at 20 ° C. For free sugar analysis, 6 - month - old barley wine samples were filtered using 0.45 μl syringe and analyzed for free sugar composition and content by HPLC. Fructose was found to be 0.2 g / ㎖, 0.01 g / ㎖ and 0.02 g / ㎖ in early maturity (50% for syrup), middle - class singer (25% As the fermentation progressed, the total free sugar contents were in the order of early maturity (50% of singer), midwifery (50% of singer), and midwifery (25% of singer).

[Table 10]

(9) Flavor analysis of fermented multi-grain wines

Table 11 shows the results of the analysis of the fragrance components of the pollack wine aged at 4 ° C after fermentation at 20 ° C for 10 days. The area ratio of volatile fragrance components of the wine was higher than that of alcohol (90.27% -94.22%), ester (3.17% -7.33%), organic acid (1.20% -1.76%), aldehyde (0.60% %), And isoamyl alcohol, iso-butanol, and phenethyl alcohol were observed in the order.

Alcohol was tested in the order of isoamyl alcohol (58.34%, 45.58%, 45.29%), isobutanol (30.21%, 42.52%, 43.47%) and phenethyl alcohol (7.62%, 5.97%, 5.81% . It is estimated that the content and content ratio of isoamyl alcohol and isobutanol, which are known to be important fragrance ingredients in takju, beer, and sake, greatly affect the flavor and taste of the fermented soybean. As the amo alcohol, leucine is used as a precursor (Jung et al., J. Koream Agric. Chem., 1987), while isobutanol is formed from valine and has a similar sensory effect to ethanol (Lee et al., Korean J. Food Sci. Tehnol., 2007).

In addition, phenethyl alcohol is known to be the most important aromatic alcohol component with a rose-like taste (Yuda et al., Jpn., 1976). In the mainstream, esters generally have low content in the quantitative aspect, but they are important as minor fragrance components. Especially, isoamyl acetate (isoamyl acetate), strawberry flavor ethyl lactate, (Nishiya et. al., J., 1977). It is known to have a fragrance component of honey aroma such as esters of various fruit flavors such as ethyl caporate and phenethyl acetate.

Ethyl butyrate was found to be a fragrant aroma of postnatal herbs. In this experiment, 0.25-4.1 mg / L was also detected. The increase of ethyl butyrate caused by aging greatly influences the overall aroma (Bartley et al., J Agric Food Chem, 1989). The methanol content of methanol was estimated to be around 20 mg / L in all samples. The methanol content of the fruit was supposed to be generated by the decomposition of pectin by pectin methyl esterase (PE) in the fruit cell wall. However, the methanol content of the sample wines fermented in this experiment was found to be less than 1,000ppm of the wine standard in the food process.

[Table 11: Scattered wine volatile aroma analysis results]

(10) Sensory evaluation

The sensory evaluation was carried out on the wines of. Sensory tests were performed on 14 sensory workers who were trained. Five items of taste, color, flavor, odor and overall acceptability were evaluated by 5 - point scale method The statistical analysis of the sensory test results was performed using the SAS 9.1 program and the ANOVA test was used to test significance. The significance of each test interval was defined as 5 % (p <0.05) significance level.

As shown in Table 6, the sensory test results were evaluated to be the most excellent among the taste, flavor and overall preference of the medicinal herb samples (50%) at 3.58 ± 0.51, 3.67 ± 0.78, and 3.67 ± 0.89, respectively. As a result, the content of isoamyl alcohol and isobutyl alcohol was the highest in the 50% spermatozoa (50%) samples, while the free sugar content was not high, but the succinic acid content was the lowest . In addition, it was suggested that the strong flavor and taste were harmonized during fermentation at the early stage of fermentation. The sensory evaluation showed the highest score on taste, flavor and overall preference during fermentation.

[Table 12: Sensory evaluation of the wine of the prolific wine]

The method of manufacturing a wine according to the present invention has the advantage that it can be used as a health functional food as well as an income of a farmer by producing a wine of excellent quality in taste and aroma such as taste and functionality.

Claims (6)

delete delete delete A method for manufacturing a multi-grain wine, comprising the steps of: harvesting the multi-grain wheat with a sourness ratio of 30 to 40%, aging and crushing the same at a room temperature to have a constant sugar content; 1000 ppm of sodium hypophosphite is added to sterilize the crushed corn filaments and prevent oxidation, 0 to 50% of the fruit is added to the fruit to make an initial sugar content of 24 Brix ± 2 to prepare a fruit juice; An enzymatic treatment step of adding 0.1% (v / v) of cytolase-PCL5 to the juice of the fruit juice, an enzyme treatment step of adding 0.1% (w / v) of calcium carbonate to lower the acidity; A fermentation step of fermenting alcohol by adding Ralin KI-V1116 to the enzyme-subtracted fruit juice; And filtering the fermentation broth through the alcohol fermentation step and aging the fermentation broth at 15 ° C to 18 ° C for at least 100 days or longer. The fermentation method according to claim 4, wherein the fermentation step comprises filtering the coarse fermentation broth by using a filter net, adding a refining agent, and purifying the precipitate by precipitating the suspended matter at 15 ° C to 18 ° C for 8 to 12 days A method for producing wine using a dough. The method according to claim 5, wherein the clarified fermentation broth is filtered with a filter paper of 2.5 microns.

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