KR20020008608A - Method of making wild field-berry wine - Google Patents

Method of making wild field-berry wine Download PDF

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Publication number
KR20020008608A
KR20020008608A KR1020000042438A KR20000042438A KR20020008608A KR 20020008608 A KR20020008608 A KR 20020008608A KR 1020000042438 A KR1020000042438 A KR 1020000042438A KR 20000042438 A KR20000042438 A KR 20000042438A KR 20020008608 A KR20020008608 A KR 20020008608A
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fermentation
bokbunja
fermentation broth
rubus coreanus
liquor
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KR1020000042438A
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Korean (ko)
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임명호
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임명호
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

Abstract

PURPOSE: Provided is a preparation method of Rubus coreanus wine which has specific taste, flavor and color. Rubus coreanus has rich flavor compounds such as flavonoid, malic acid, lemon acid and salicylic acid, ascorbic acid, vitamin B together with nourishing compounds such as glucose, fructose, red colorant anthocyanin, alcohols such as isoamyl alcohol and phenylethyl alcohol and catechin. Rubus coreanus containing these component has diaphoresis and antipyretic action and is used in the treatment of common cold, febrile disease, pneumonia and coughing. It also has tonic and diuretic action. CONSTITUTION: The preparation method of Rubus coreanus wine comprises the steps of: making crude alcohol by inoculating yeast with density of 1-108 to 1-109) to the pressed juice of Rubus coreanus; fermenting the fruit meat of Rubus coreanus at 35-40deg.C for 20-30 days after adding the above crude alcohol (5-15wt.% of the fruit meat) and pectinase; pressing and filtering the fermentate to separate the solid materials; maturing the above filtrate at 4-10deg.C for 6 months to 1 year, intermittently filtering once in every 1-2 month; and adding ethyl alcohol, sugars, acids thereto, cooling it to -2-0deg.C rapidly and filtering.

Description

복분자 발효주의 제조방법{Method of making wild field-berry wine}Method of making bokbunja fermented wine {Method of making wild field-berry wine}

본 발명은 복분자 과육을 이용하여 제조된 밑술을 복분자 과육에 다시 혼합하여 발효액을 얻고, 이를 후발효시키므로써 복분자 고유의 독특한 맛과 향 및 색상을 나타내는 복분자 발효주의 제조방법에 관한 것이다.The present invention relates to a method for producing bokbunja fermented liquor which exhibits a unique taste, aroma and color of bokbunja by mixing fermentation liquor prepared using bokbunja pulp again with bokbunja pulp to obtain fermentation broth.

복분자는 옛부터 한약재로 사용되어온 약용식물로서 6월말에서 7월초까지 열매가 열리는 산딸기의 일종이며, 멍덕딸기 또는 나무딸기(Rubus sachalinensis Lev.)라고도 한다. 통상 복분자라고 하면, 복분자 나무의 열매를 말한다. 이 복분자에는 플라보노이드, 사과산, 레몬산, 살리실산 등의 풍미성분과 아스코르빈산, 비타민 B군, 포도당, 서당, 과당 등의 영양성분과 붉은 색소성분인 안토시아닌 등이 함유되어 있고, 이소아밀알콜, 페닐에틸알콜 등의 알콜류와 카테킨 등의 다양한 성분들이 함유되어 있다. 이러한 성분들을 포함하는 복분자는 발한, 해열작용을 하여 감기, 열성질병, 폐염, 기침에 좋은 약제로 사용되며, 또한 강장 및 이뇨작용을 한다.Bokbunja is a medicinal plant that has been used as a herbal medicine since ancient times. It is a kind of wild strawberry that opens its fruit from late June to early July, and it is also known as brussels or raspberry (Rubus sachalinensis Lev.). Speaking of bokbunja usually means the fruit of the bokbunja tree. This bokbunja contains flavor components such as flavonoids, malic acid, lemon acid, salicylic acid, nutrients such as ascorbic acid, vitamin B group, glucose, sucrose and fructose, and anthocyanin, which is a red pigment, and isoamyl alcohol and phenylethyl. Alcohols such as alcohols and various components such as catechins are contained. Bokbunja containing these ingredients is a good medicine for sweating, antipyretic, cold, febrile disease, pneumonia, cough, and also tonic and diuretic.

이와 같이, 복분자는 인체에 유익한 다양한 성분을 함유하고 있어 좋은 약제로서의 기능을 가지고, 또한 좋은 맛과 향을 나타내므로, 술이나 쥬스 형태로 가공되어 제품화되고 있다.Thus, bokbunja contains various components beneficial to the human body, has a function as a good drug, and exhibits a good taste and aroma. Thus, bokbunja is processed and commercialized in the form of sake or juice.

그런데, 종래에 복분자를 이용하여 술을 제조하는 기술은 단지 복분자를 소주나 청주에 침지하고 일정기간 저장하는 방법이 일반적이었다. 그리고, 발효주 분야에서는 더덕을 주원료로 하고 이에 부원료로서 여러 생약재를 첨가하여 열탕 또는 청수에 담구어 발효시켜 약술을 제조함에 있어 생약재 성분의 하나로서 복분자를 첨가한 기술(대한민국 특허공개 제84-8688호), 포도와 딸기를 발효시킨 발효액을 구기자, 복분자 및 산수유에 첨가하여 발효시킨 후, 이를 착취하여 발효액과 주박을 얻고, 주박에 율무, 천궁 및 맥아당을 가하여 발효, 증류한 증류액을 상기 발효액과 혼합하여 숙성시킨 발효주(대한민국 특허공개 제84-8690호 및 제84-4159호)등이 있다.By the way, in the prior art, a technique for preparing liquor using bokbunja was generally a method of immersing the bokbunja in soju or sake and stored for a certain period of time. In the fermented liquor sector, deodeok is the main raw material, and several herbal medicines are added as fermentation ingredients, and fermented in boiling water or fresh water to make fermentation. ), Fermentation broth fermenting grapes and strawberries to fermented gojija, bokbunja and cornus milk, and then fermented to obtain a fermentation broth and sake lees, fermented and distilled distillate by adding yulmu, cheongung and maltose to sake lees Fermented liquor mixed (aged in Korean Patent Publication Nos. 84-8690 and 84-4159).

그러나, 상기와 같은 종래의 발효주는 모두 복분자를 주원료로서 사용한 것이 아니라 단지 주원료에 첨가되는 하나의 첨가성분으로 사용하였기 때문에 복분자 고유의 맛과 향 및 색상이 전혀 발휘되지 않는 것으로서, 복분자 발효주라고 말할 수 없는 것이었다.However, all of the conventional fermented liquor as described above are not used as the main ingredient, but because they use only one ingredient added to the main ingredient, the taste, aroma and color of the bokbunja are not exhibited at all. It was not.

이와 같이 지금까지 복분자를 단독사용하거나 주원료로서 사용하여 발효주를 제조하는 기술이 개발되지 못한 이유는, 복분자의 성분중 발효를 위하여 필수적인 당분의 함량이 약 10%정도에 불과하여 그 자체로는 발효율이 저조하고, 복분자는 야생상태에서 생육되므로 부패균에 의한 오염이 심하여 발효산물의 품질이 보장되지 않으며, 또한 과육중에 펙틴의 함량이 높아 발효후 압착, 여과하는데에 어려움이 있을 뿐 아니라, 복분자에는 안토시안계 색소가 다량 함유되어 있어 장기간의 저장기간 동안 색소성분의 침전이 발생하여 제품의 품질을 떨어뜨리는 등 발효주 제조에 적합하지 아니한 여러 문제점을 갖고 있기 때문이다.As such, the reason why the technology for preparing fermented liquor by using bokbunja alone or as a main ingredient has not been developed until now is that the content of sugars necessary for fermentation in the ingredients of bokbunja is only about 10%. This poor, bokbunja is grown in the wild, so the contamination by the decayed bacteria is severe, the quality of the fermentation product is not guaranteed, and also the pectin content in the pulp is difficult to squeeze and filter after fermentation. This is because it contains a large amount of pigments, which causes various problems that are not suitable for the production of fermented liquor, such as deterioration of product quality due to precipitation of pigment components during a long storage period.

따라서, 본 발명의 목적은 복분자를 주원료로하여 발효주를 제조함에 있어서, 부패균과 같은 잡균의 번식을 억제하면서 발효를 효과적으로 진행시키고, 발효후 압착, 여과가 용이해지도록 하며, 또한 복분자 고유의 색상이 잘 발현되도록 하여, 복분자 고유의 맛과 향 및 색을 갖는 복분자 발효주의 제조방법을 제공하는 것이다.Accordingly, an object of the present invention is to produce fermented liquor using bokbunja as the main raw material, to effectively promote fermentation while suppressing propagation of various bacteria such as rot, and to facilitate compression and filtration after fermentation. To be well expressed, to provide a method for producing bokbunja fermented wine having a unique taste, aroma and color of bokbunja.

본 발명의 복분자 발효주 제조방법은 복분자의 과육을 압착하여 얻은 압착액에 효모를 접종, 증식시켜 밑술을 제조하고, 이 밑술을 복분자 과육에 혼합하고 펙티나제를 첨가하여 속양 발효시킨 후 압착하여 발효액을 얻고, 이 발효액을 일정기간 숙성시킨 다음 급냉후 여과하여 제조되는 것을 특징으로 한다.The method of manufacturing bokbunja fermented liquor of the present invention inoculates and cultivates yeast in the squeezed liquid obtained by compressing the flesh of bokbunja to produce a base liquor, and mixes the base liquor with the bokbunja pulp and adds pectinase to ferment the soy sauce and then compresses the fermentation broth. To obtain, it is characterized in that the fermentation broth is aged for a certain period of time and then quenched and filtered.

이하 본 발명의 복분자 발효주 제조방법을 공정별로 상세하게 설명하면 다음과 같다.Hereinafter, the method for preparing bokbunja fermented liquor according to the present invention will be described in detail.

1. 원료준비 :1. Raw material preparation:

검붉은 색의 완숙된 북분자 과실을 선별하여 준비한다. 북분자 과실은 보관성이 2∼3일 정도로 극히 불량하므로, 선별된 과실은 신선한 상태에서 2∼3일 이내에 이용하는 것이 바람직하다.Selected and prepared dark red fruit of north molecule. Since the north molecular fruits are extremely poor in storage for 2 to 3 days, it is preferable to use the selected fruits within 2 to 3 days in a fresh state.

2. 밑술제조 :2. Production of base liquor:

신선한 복분자 과육을 압착하여 얻어진 압착액을 100∼120℃의 온도에서 살균후 냉각하고, 여기에 효모를 접종하여 36∼48 시간동안 증식시킨다. 이때 효모는 밑술의 오염도를 낮추기 위하여 순수배양 효모를 사용하는 것이 좋고, 효모 밀도는 약 1 ×108내지 1 ×109정도가 되게 한다. 이와 같이 밑술의 효모 밀도를 고밀도화하므로써 다음 단계인 주발효 공정에서 속양 발효(단시간내에 발효온도를 고온으로 상승시켜 발효가 신속히 이루어지도록 하는 발효)가 가능하게 된다.The compressed liquid obtained by pressing fresh bokbunja pulp is sterilized and cooled at a temperature of 100 to 120 ° C, inoculated with yeast, and grown for 36 to 48 hours. In this case, it is preferable to use pure culture yeast in order to lower the degree of contamination of the yeast, and the yeast density is about 1 × 10 8 to 1 × 10 9 . By increasing the density of yeast in the base liquor as described above, the Soyang fermentation (fermentation that allows the fermentation to take place quickly by raising the fermentation temperature to a high temperature within a short time) is possible in the main fermentation process.

3. 발효 :3. Fermentation:

신선한 복분자 과육을 발효탱크에 넣고, 여기에 상기에서 제조한 밑술과 1% 내외의 펙티나제(pectinase)를 함께 첨가하여 20∼30일간 발효시킨다. 이때, 첨가되는 밑술의 양은 적절한 발효를 위하여 주원료인 복분자 과육의 중량에 대하여 약 5∼15중량%가 적합하다.Fresh bokbunja pulp is placed in a fermentation tank, and the fermented liquor prepared above and 1% or more of pectinase are added together and fermented for 20 to 30 days. At this time, the amount of added base liquor is suitably about 5 to 15% by weight based on the weight of the bokbunja pulp, the main ingredient for proper fermentation.

발효공정은 발열공정이므로 발효가 진행됨에 따라 발효원료의 품온이 상승하는데, 본 발명에서는 상기에서 제조된 바와 같은 효모 밀도가 고밀도인 밑술을 사용하기 때문에 발효원료의 품온상승이 신속히 이루어져 속양 발효가 가능하며, 발효과정에서 발효물의 품온을 35∼40℃로 유지하므로써 잡균의 번식을 억제하면서펙티나제의 활성온도를 유지하여 복분자 과육에 다량 함유된 펙틴을 분해시켜 발효액의 여과성을 향상시킬 수 있다.Since the fermentation process is an exothermic process, as the fermentation proceeds, the product temperature of the fermentation raw material rises. In the present invention, since the temperature of the fermentation raw material is rapidly increased, the soybean fermentation is possible because the yeast density as described above is used. In addition, by maintaining the temperature of the fermentation product in the fermentation process to 35 ~ 40 ℃ to suppress the growth of various bacteria while maintaining the active temperature of the pectinase can decompose the pectin contained in the bokbunja pulp to improve the filterability of the fermentation broth.

발효가 진행됨에 따라 발효물의 품온이 40℃를 초과하게 될 수도 있는데, 이와 같이 발효온도가 40℃이상으로 높아지면 효모가 사멸하여 발효에 지장을 초래하고, 고온에서의 잡균의 번식이 우려되므로, 이런 경우에는 발효물의 온도를 신속히 냉각시키는 것이 필요하다.As the fermentation proceeds, the temperature of the fermentation product may exceed 40 ° C. If the fermentation temperature rises above 40 ° C, the yeast is killed, which causes problems in fermentation, and the growth of various germs at high temperatures is a concern. In this case it is necessary to cool the temperature of the fermentation rapidly.

이상과 같은 발효공정에 의하면, 발효가 신속히 이루어질 수 있고 부패균에 의한 부패를 방지할 수 있으며, 펙틴의 분해로 발효액의 여과성이 향상되어 우수한 품질의 발효주를 얻을 수 있다.According to the fermentation process as described above, the fermentation can be made quickly and can be prevented from spoilage due to decay bacteria, and the fermentation broth of the fermentation broth can be improved by decomposition of pectin to obtain fermented liquor of excellent quality.

4. 압착 :4. Crimping:

발효공정이 완료되면, 발효물을 압착하여 발효액과 찌꺼기를 분리한다.When the fermentation process is completed, the fermentation product is compressed to separate the fermentation broth and the residue.

5. 숙성(후발효) :5. Aging (post fermentation):

압착하여 얻은 발효액을 약 4∼10℃에서 저장하면서 6개월 내지 1년간 숙성시킨다. 이때 발효액에, 잡균 증식을 억제하고, 안토시안 색소의 용출을 용이하게 하며 색소를 보존시키기 위하여 항 산화제 역할을 하는 아황산 100∼150ppm을 첨가하여 숙성시키는 것이 바람직하다. 이 숙성과정에 의해 발효액중에 존재하는 각종효소의 작용으로 발효주의 독특한 맛과 향이 생성되고, 불필요한 성분은 침전된다. 숙성과정동안 1개월 또는 2개월에 1회씩 발효액을 여과하여 침전된 찌꺼기를 계속하여 제거해주므로써 최종 발효주의 품질을 향상시킬 수 있다.The fermented broth obtained by pressing is aged at 6 months to 1 year while stored at about 4 to 10 ° C. At this time, it is preferable to add 100 to 150 ppm of sulfurous acid, which serves as an antioxidant, in order to inhibit the growth of various bacteria, facilitate the elution of the anthocyanin pigment, and preserve the pigment. By the aging process, the unique taste and aroma of fermented wine are produced by the action of various enzymes present in the fermentation broth, and unnecessary ingredients are precipitated. The fermentation broth is filtered once every 1 or 2 months during the aging process to improve the quality of the final fermented liquor by continually removing the deposited debris.

6. 여과 :6. Filtration:

숙성이 완료되면, 원액을 -2∼0℃로 급냉후 1∼3일간 이 온도를 유지하면서 방치한 다음 여과한다. 상기 온도로 원액을 급냉처리한 후 여과하므로써 원액의 색소 안정성을 향상시켜 침전을 방지할 수 있으며, 숙성과정에서 생성된 이물질을 효과적으로 제거하여 저장성 및 혼탁성을 개선할 수 있다.When the aging is completed, the stock solution is quenched to -2 to 0 ° C, left at this temperature for 1 to 3 days, and then filtered. By quenching the stock solution at the above temperature and filtering, the pigment stability of the stock solution may be improved to prevent precipitation, and foreign matters generated during the aging process may be effectively removed to improve storage and turbidity.

상기와 같은 본 발명의 복분자 발효주 제조방법에 있어서, 상기 숙성공정에서 얻어진 원액에 주정, 산류, 당류 등을 첨가하는 혼화공정 및 혼화된 원액을 다시 일정기간 저장하여 숙성시키는 공정과 같은 통상적인 공정들을 더 포함할 수도 있다.In the manufacturing method of the bokbunja fermented liquor of the present invention as described above, the conventional processes such as the mixing step of adding alcohol, acids, sugars, etc. to the stock solution obtained in the aging step and the step of storing the mixed stock solution again for a certain period of time to mature It may further include.

이하 실시예를 통하여 본 발명을 상세하게 설명한다.The present invention will be described in detail through the following examples.

실시예Example

검붉은 색의 완숙된 북분자 과실을 선별하여 즉시 신선한 상태의 과육을 압착하고, 얻어진 압착액을 120℃의 온도에서 살균한 다음 냉각하였다. 압착액에 순수배양 효모를 접종하여 48 시간동안 증식시켜 효모 밀도가 약 1 ×109정도가 되게 하였다.The matured north-molecular fruits of dark red color were selected and immediately squeezed into the fresh pulp, and the obtained squeezed liquid was sterilized at a temperature of 120 ° C. and then cooled. Pure cultured yeast was inoculated into the compressed solution and allowed to grow for 48 hours to obtain a yeast density of about 1 × 10 9 .

별도로 신선한 복분자 과육을 발효탱크에 넣고, 상기에서 제조한 밑술을 복분자 과육에 대하여 10중량%의 양으로 첨가하고, 또한 펙티나제(pectinase)를 함께 첨가하여 발효온도를 35∼40℃를 유지하면서 30일간 발효시켰다.Separately, put the fresh bokbunja pulp into the fermentation tank, add the base liquor prepared above in an amount of 10% by weight with respect to the bokbunja pulp, and also add pectinase to maintain the fermentation temperature at 35 to 40 ° C. Fermentation was carried out for 30 days.

얻어진 발효물을 압착하여 발효액과 찌꺼기를 분리하고, 상기 발효액에 아황산 100ppm을 첨가하고 5℃에서 저장하면서 1년간 숙성시켰다. 숙성과정동안 2개월에 1회씩 발효액을 여과하여 침전된 찌꺼기를 계속하여 제거해주었다.The obtained fermented product was compressed to separate the fermentation broth and the residue, and 100 ppm of sulfurous acid was added to the fermentation broth and aged for 1 year while being stored at 5 ° C. The fermentation broth was filtered once every two months during the aging process to remove the deposits.

숙성이 완료된 원액에 주정과 설탕을 첨가하여 혼화한 후 1개월간 저장하였다가 원액을 -2℃로 급냉후 3일간 이 온도를 유지하면서 방치한 다음 여과하여 복분자 발효주를 얻었다.After fermentation, the mixture was mixed with alcohol and sugar, and then stored for 1 month. After the solution was quenched to -2 ° C., the mixture was left at this temperature for 3 days and then filtered to obtain bokbunja fermented liquor.

상기와 같이 제조된 복분자 발효주에 대하여, 관능검사요원 20명을 대상으로 맛, 향 및 기호도에 대하여 5점 척도법으로 관능검사를 실시한 결과 하기 표에 나타낸 바와 같이 맛, 향 및 기호도 모두에서 양호한 결과를 얻었다.As a result of performing sensory test on taste, aroma and palatability of 20 sensory test personnel, the bokbunja fermented liquor prepared as described above showed good results in all taste, aroma and palatability as shown in the following table. Got it.

구분division 본 발명의 복분자 발효주Bokbunja fermented wine of the present invention 맛flavor 4.84.8 향incense 4.74.7 기호도Symbol 4.84.8

* 판단기준* Criteria

5: 매우 좋다. 4: 좋다. 3: 보통이다. 2:나쁘다. 1: 매우 나쁘다.5: Very good. 4: Good. 3: Normal. 2: Bad. 1: Very bad.

본 발명의 복분자 발효주 제조방법에 의하면, 복분자만을 주원료로하여 발효주를 제조함에 있어서, 복분자 과육을 이용하여 효모밀도가 높은 밑술을 제조한 후, 이를 북분자 과육에 첨가하여 발효시키므로써 발효를 효과적으로 진행시키고, 발효시 펙티나제를 첨가하므로써 발효후의 압착, 여과가 용이해지도록 하며, 숙성공정 및 급냉여과공정에 의하여 복분자 고유의 맛, 향 및 색상이 잘 발현되도록 하여, 좋은 품질의 복분자 발효주 제조할 수 있다.According to the method of manufacturing bokbunja fermented liquor of the present invention, in preparing fermented liquor using only bokbunja as the main raw material, after making a yeast dense base liquor using bokbunja pulp, the fermentation is effectively carried out by adding the fermented liquor to the north molecule pulp. By adding pectinase during fermentation, squeezing and filtration are easy after fermentation, and the unique taste, aroma and color of bokbunja are well expressed by aging process and quenching filtration process. Can be.

Claims (6)

하기의 단계들을 포함하는 복분자 발효주의 제조방법:Method for preparing bokbunja fermented wine comprising the following steps: 북분자 과육을 압착하여 얻어진 압착액에 효모를 접종하여 밑술을 제조하는 단계;Preparing a base liquor by inoculating yeast into the squeezed liquid obtained by squeezing the north molecule pulp; 복분자 과육에 상기에서 제조한 밑술과 펙티나제를 첨가하여 35∼40℃에서 20∼30일간 발효시키는 단계;Fermenting 20 to 30 days at 35 to 40 ° C. by adding the sulcus and pectinase prepared above to bokbunja pulp; 발효가 완료된 발효물을 압착하여 발효액과 찌꺼기를 분리하는 단계;Pressing the fermentation completed fermentation to separate the fermentation broth and residues; 상기 발효액을 4∼10℃에서 저장하면서 6개월 내지 1년간 숙성시키는 단계;Aging the fermentation broth at 4 to 10 ° C. for 6 months to 1 year; 숙성된 발효액을 여과하는 단계.Filtering the aged fermentation broth. 제1항에 있어서, 상기 밑술제조단계에서 밑술의 효모 밀도가 1 ×108내지 1 ×109인 것을 특징으로 하는 복분자 발효주 제조방법.The method of claim 1, wherein the yeast density of the lower liquor in the lower liquor manufacturing step is 1 × 10 8 to 1 × 10 9 characterized in that the manufacturing method of bokbunja fermented liquor. 제1항에 있어서, 상기 발효단계에서 밑술은 복분자 과육의 중량을 기준으로 5∼15중량%의 양으로 첨가되는 것을 특징으로 하는 복분자 발효주 제조방법.The method of claim 1, wherein the base wine in the fermentation step is added in an amount of 5 to 15% by weight based on the weight of the bokbunja pulp. 제1항에 있어서, 상기 숙성단계에서 1∼2개월에 1회씩 발효액을 여과하는 것을 특징으로 하는 복분자 발효주의 제조방법.According to claim 1, wherein the fermentation broth production method characterized in that the fermentation broth once every 1 to 2 months in the aging step. 제1항에 있어서, 상기 여과단계에서 숙성된 발효액을 -2∼0℃로 급냉한 후 여과하는 것을 특징으로 하는 복분자 발효주의 제조방법.The method of claim 1, wherein the fermentation broth aged in the filtration step is quenched to -2 to 0 ° C and then filtered. 제1항에 있어서, 숙성된 발효액을 여과하기 전에 발효액에 주정, 당류, 산류를 첨가하여 혼화하고 저장하는 단계를 더 포함하는 것을 특징으로 하는 복분자 발효주의 제조방법.The method of claim 1, further comprising mixing and storing alcohol, sugars, and acids in the fermentation broth prior to filtering the fermentation broth, and storing the mixed fermentation broth.
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KR100478125B1 (en) * 2002-04-17 2005-03-22 완주군 Process for Preparing Jujube Wine
KR100708992B1 (en) * 2006-04-05 2007-04-18 윤병태 Novel yeast strain saccharomyces cerevisiae kuby-501 and method for preparing rubus coreanus liqour using the same
KR100897188B1 (en) * 2007-06-20 2009-05-14 재단법인 완주고산향지역산업진흥원 Process for preparing wine using strawberry
KR100978724B1 (en) * 2008-01-08 2010-08-30 최석용 The method for making wild strawberry wine
US20130115322A1 (en) * 2003-02-28 2013-05-09 Gary D. Stoner Therapeutic Compositions and Methods for Treating Cell Dysplasia Using Extracts From Raspberry and Strawberry
KR101365917B1 (en) * 2011-06-29 2014-02-20 전라북도 고창군 Making method for fermentation beverage of rubus coreanus

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100478125B1 (en) * 2002-04-17 2005-03-22 완주군 Process for Preparing Jujube Wine
US20130115322A1 (en) * 2003-02-28 2013-05-09 Gary D. Stoner Therapeutic Compositions and Methods for Treating Cell Dysplasia Using Extracts From Raspberry and Strawberry
KR100708992B1 (en) * 2006-04-05 2007-04-18 윤병태 Novel yeast strain saccharomyces cerevisiae kuby-501 and method for preparing rubus coreanus liqour using the same
KR100897188B1 (en) * 2007-06-20 2009-05-14 재단법인 완주고산향지역산업진흥원 Process for preparing wine using strawberry
KR100978724B1 (en) * 2008-01-08 2010-08-30 최석용 The method for making wild strawberry wine
KR101365917B1 (en) * 2011-06-29 2014-02-20 전라북도 고창군 Making method for fermentation beverage of rubus coreanus

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