KR20100101846A - Preparation method of honey wine - Google Patents

Abstract

PURPOSE: A method for manufacturing honey wine is provided to develop wine using honey and to ensure effect corresponding to new consumption life and drinking culture. CONSTITUTION: A method for manufacturing honey wine comprises: a step of inoculating activated yeast to sterilized juice to obtain crude liquor; a step of diluting honey in 15.5-28 degree Brix; a step of mixing honey diluted liquid and juice in a ratio of 4:6-6:4; a step of adding sugar to adjust sweetness of 24-27 degree Brix; a step of adding 3-7% of crude liquor and 100-150 ppm of sulfite; a step of pre-fermenting; a step of removing precipitate and post-fermenting under anaerobic condition; a step of removing precipitate and distilling and maturing. The yeast is Saccharomyces cerevisae. The juice is from strawberry, mulberry, or grape.

Description

Preparation Method of Honey Wine {Preparation Method of Honey Wine}

The present invention relates to a method for producing honey wine, and more particularly, to a method for producing honey wine fermented with a mixture of fruit juice and honey diluent in a ratio of 4: 6 to 6: 4.

Liquor was born with human culture, and it seems that there was fruit wine from the time of hunting and harvesting. Yeast in the air entered the food ingredients containing sugars such as fruits and honey and fermented naturally to become a kind of liquor. All of the primitive liquor would have been that type of liquor.

Manju's first wine, like Wonju, is wine made from grapes, and it is unclear when humans began to drink wine.However, if you look at the evolution of alcohol by age, it was fruit wine in the hunting season and milk of cattle in the nomadic age. (乳酒) was made. In the agricultural age, grain liquor was born. Grain liquor, such as sake and beer, became possible only after agricultural methods were established and methods for saccharifying starch were developed.

Sake is generally divided into brewed or fermented, distilled and mixed wines according to the method of preparation thereof. Fermented liquor is a liquor that drinks sugar or starch contained in fruits, grains and other raw materials as it is or fermented alcohol fermentation liquor fermented by the action of mold and yeast.

According to the fermentation type, it is divided into single fermentation wine and double fermentation wine, and single fermentation wine refers to alcoholic liquor fermented with raw material whose carbon source is mainly sugar like yeast. It refers to alcoholic liquor, which is divided into malted, single fermented liquor, which is made by saccharifying starch like malt and fermented and then fermented and fermented by starch such as Takju, Yakju, and Cheongju. This alcohol has a relatively low alcohol content, which is easy to deteriorate, but has a unique fragrance and a soft taste from raw ingredients. This includes beer, makgeolli, yakju, and sake. Distilled liquor is a liquor obtained by distilling fermented liquor or liquor again. The alcohol concentration is relatively high, and some or most impurities can be removed depending on the distillation method.

In particular, distilled soju, which is widely consumed in Korea, is manufactured from raw spirits with almost no impurities. Mixed liquor is a liquor made by leaching or distilling by adding fruits, flavors, sweeteners, herbs, etc. to fermented liquor or distilled liquor, and the liquor belongs to ginseng wine, plum wine, ogapi wine, gin, various tail wines, etc.

The introduction of Korea's fermented liquor is believed to be wine during the Goryeo Dynasty, and there is a record that the original rule of the Yuan dynasty in 1285 sent wine to the king of Goryeo in 1285. Published in 1436 by Joseon Dynasty in 1636, Kim Se-Yeol's "Happy History" contains a record of drinking Western red wine from Tamado as a news agency. Recently, as incomes increase due to changes in diet and economic development, more and more people are looking for wines due to changes in consumption patterns and drinking cultures. In addition, we are making efforts to cope with the import and opening of agricultural products by leading the development of wines according to the regional characteristics by grapes, strawberries, pears, etc. of each region.

The present invention is to develop a wine production base using the honey consisting of the main components of fructose and glucose of sugars to build a wine production base and to explore the possibility of a new source of income (hard-drink to soft-drink) As the transition from high alcoholic drinking to low alcoholic drinking beer, and wines recognized as health stocks, consumption of about 250 billion won is increased by 30% every year, increasing the income of farm households and responding to national health. In summary, the development of new sources of income due to the development of honey-based wine, active response to changes in consumer life and drinking culture, the search for local specialty stocks using natural acacia honey for domestic production, and the creation of added value through simple honey sales. Can be mentioned.

As a representative fermented wine of wine for the purpose of the present invention is known wine using grapes, but the research and development of wine using a variety of fruits and materials, such as apple bokbunja, pears, audi, has been greatly helped in the development of the domestic wine industry .

Therefore, the present invention researches and develops wines, which are mixed fermented wines using strawberry, bokbunja, etc., using new materials such as honey, to improve income with beekeeping farmers, and actively respond to the rapidly changing drinking culture with new wine development. The purpose of this study is to examine the manufacturing principles and processes using honey and fruits, and to explore the relationship between alcohol frequency, pH, and sugar content according to the blending ratio of raw materials.

The present invention inoculates the activated yeast into sterile juice to make a base liquor; Diluting the honey with a sugar content of 15.5-28 ° Brix; Mixing the honey dilution solution and the sterilized juice separately in a ratio of 4: 6 to 6: 4; Sweetening to adjust the sugar content of the mixture to 24 to 27 ° Brix; Adding 3-7% of the base liquor and 100-150 ppm sulfite to the sweet mixture; Prefermentation; Removing the precipitate and post-fermenting in anaerobic conditions; It provides a method of producing a honey wine comprising a; and removing the precipitate after the post-fermentation, distillation and aging.

Preferably, the yeast may be a non-zero My process serenity (Saccharomyces cerevisae) a saccharide.

Also, preferably, the sweetened sugar may be made twice by half of the total sweetened sugar.

In addition, the pre-fermentation may be made for 5 to 8 days at 25 ℃, 10 to 14 days at 20 ℃, or 1 month at 15 ℃.

In addition, the post-fermentation may be made until the final sugar is 0.2% or less.

Also, preferably, the juice may be juice of at least one fruit selected from the group consisting of strawberries, bokbunja, audi and grapes.

Hereinafter, looks at in detail with respect to the production method of the honey wine of the present invention.

(1) making juice

After removing the fruit stem, the fruit was washed and drained. This was crushed in a crusher, juiced into a disposable porcelain juice, and then sedimented in a fine sieve. 2 g of sulfite was mixed with 10 L of the sediment from which the sediment was removed, and the sugar content of the juice was measured. Fruits that can be used in the present invention include, but are not limited to, grapes, strawberries, bokbunja, audi, and the like.

The reason for adding the sulfite is for the purpose of sterilization such as removal of bacteria in the juice.

(2) making honey diluent

After heating the appropriate amount of bottled water to 30 ℃, dissolve while adding honey with a sweetness of 70 ~ 80 ° Brix, adjust the sugar dilution of the honey dilution to 15.5 ~ 18.0 ° Brix, to provide the moisture required for fermentation.

As honey that can be used in the present invention, rapeseed honey, acacia honey, chestnut honey, miscellaneous honey, sari honey, sweet honey, chestnut honey and the like may be used, but is not limited thereto.

(3) making a base liquor

First, yeast ( Saccharomyces - cerevisae ) is activated. Activation of the yeast is a general method, for example, put the yeast in warm sugar water (about 10g of water 500g of sugar) of 30 ~ 35 ℃, releasing the yeast while stirring slowly to mix well. After 20 to 30 minutes, if the foam with a specific smell of yeast, the yeast is multiplied for 24 hours at 20 ~ 25 ℃, activated and used as a spawn.

Using the juice obtained in step (1) above to make a base liquor. The fruit juice was sterilized by heating to 75 ℃ in a bath. After sterilization was completed, it was cooled to 30 ℃. The activated yeast ( Saccharomyces - cerevisae ) was added to the cooled juice with a spoon of reagent and mixed well. After adjusting the fermenter temperature to 27 ℃ and put the yeast-added juice and shake culture for 24 to 48 hours, to prepare a juju used. Shake it occasionally to let the yeast mix well.

(4) Inoculation of fermented liquor and addition of reagent

The juice prepared above was inoculated with the juice prepared in advance, and 0.1 g per 1 liter of the juice of ammonium phosphate for activation of yeast was added and stirred. At this time, the amount of the base used is 3 to 7%, preferably 5% based on the total volume.

(4-1) Politics and Sediment Separation of Juices

Sulfuric acid is added before fermentation to suppress fermentation of natural yeast, and the sediments (protein mixtures, wild yeasts, etc.) that have been allowed to stand overnight are removed to reduce elution of tannins and to obtain a high quality wine.

(4-2) Potassium sulfite treatment in meta

The crushed material is treated with potassium metabisulfite (K ₂ S ₂ O ₅ ), which is a sulfite, in an amount of 100 to 150 ppm, in which 18.1 g of potassium metabisulfite is dissolved in 100 ml of water to make a thick liquid and placed in a closed container. Add 1 ml per kg of material to 100 ppm.

The purpose of the treatment of sulfurous acid is to prevent the propagation of acetic acid bacteria, which causes wine rancidity, to prevent browning due to pigments, tannins, etc. contained in the skin, to prevent oxidation and to improve the fragrance.

[Table 2] Countermeasures of wine deterioration and prevention by microorganisms

Microorganisms involved in alteration Characteristics of alteration Corruption prevention measures Alteration by acetic acid bacteria Acetobacter aceti
Acetobacter oxydans, etc. The aerobic bacteria form a semi-transparent wet membrane on the surface of the fermentation liquor to cloud the liquor. Alcohol and glucose are consumed to form acetate esters, acetic acid, and the like. Keep alcohol out of the air during storage and pay attention to the content of calcium metabisulfite. Altered by Lactic Acid Bacteria Lactobacillus brevis, etc. It is usually anaerobic bacteria, which grow and become cloudy in fermented liquor. Homo lactic acid bacteria produce only lactic acid, which raises the acid, producing a rat urine odor. Hetero lactic acid bacteria have a thin thread-like turbidity and increase volatile acid to produce urine odor. Addition of prescribed amount of potassium metabisulfite during storage Alteration caused by yeast leaven
(Saccharomyces genus) White wrinkles are turbid and settled by the liquor of many coatings. Acetic acid esters and intermediates are produced and re-fermentation occurs when the residue contains a lot of sugar, so the liquor becomes cloudy, yeast precipitates and carbon dioxide is generated. The surface of alcohol should be stored out of contact with air and the concentration of potassium metabisulfite is maintained in sweet wine.

(5) sweetened sugar

Most of the fruits produced in Korea are less than the sugar content necessary for wine production, so fermented with sugar or glucose.

In general, the sugar in the juice is ethyl alcohol and carbonic acid gas as follows by the action of yeast (Saccharomyces-cerevisae).

C ₆ H ₁₂ O ₆ → 2C ₂ H ₅ OH + 2CO ₂

The production rate of ethyl alcohol to sugar was 51.1% alcohol: 48.9% carbon dioxide gas based on 100% glucose by weight. When the alcohol concentration of wine is low, acetic acid fermentation occurs. When the concentration reaches 12%, it prevents rancidity caused by acetic acid bacteria, and thus it can be stored for a long time. Therefore, the sugar in the juice is 51.1% by weight of alcohol, so the sugar in the juice should be 24 ° Brix in order to be 12% of the main alcohol. However, when the sugar content is too high, the alcohol content is more than 16%, the alcohol is sterilized to inhibit fermentation, so the sugar remains in the wine to give a sweet taste. It is important to adjust the amount of sugar appropriately. The optimum sugar content of the fermentation broth is 24-27 ° Brix.

식 (1)

Formula (1)

A: weight of fruit juice, B: sugar content, C: sugar content after sweetening

Formula (1) above calculates the equivalents required for the juice and the equivalents required for the honey dilution, respectively.

According to one embodiment of the present invention, the weight of the juice used is 30 kg, the original sugar content of the juice is 9 ° Brix, and to adjust the sugar after sugaring to 26 ° Brix, the equivalent weight of the juice is 6.8 kg. In addition, when the weight of the honey dilution used is 30 kg, and the sugar content of the diluted honey is 15.5 ° Brix, to adjust the sugar after sugaring to 26 ° Brix, the equivalent weight of the honey dilution is 4.2 kg.

The total equivalent weight, in this example, was added twice in half of 11 kg.

(6) fermentation

During pre-fermentation, sugars are decomposed into ethyl alcohol and carbon dioxide by yeast. The duration of pre-fermentation is 5-8 days at 25 ° C, 10-14 days at 20 ° C, and 1 month at 15 ° C. The fermentation temperature is stirred three to four times during fermentation to improve enzymatic activity, while fermentation temperature is lower than high temperature at about 18 ℃, which preserves the scent of fruit wine and produces less tannin. In the development effect tablet, special attention should be paid to the temperature control. The fermentation is stopped when the temperature is above 38 ℃, so the maximum temperature should not be above 32 ℃.

In addition, when using a metal container such as iron when brewing wine, inorganic ingredients are eluted from the container and the color of the wine is not used.

[Table 2] Alteration due to iron and copper ions

division Alteration by iron ions Alteration by copper ions Cause and Appearance In contact with the dissolution, the air in the steel brewing mechanism combined with an excess of phosphate is a Fe ^{2 +} → Fe ^{3 +} to is the whitish colloidal. Combines with tannins to give a blue color. Elution, white turbidity occur in copper utensils, and gradually brown. air Turbid in contact with air.
Clear if not oxidized.
It disappears when it comes in contact with air and appears without air. It is oxidized, causing a small amount of precipitation. Light ray Anti-cloudiness, to some extent reduced. Cloudiness Heat Cloudiness prevention Cloudiness Strong oxidizer H2O2 adds turbidity soon It disappears even if it is cloudy Reductant (SO2) Cloudiness prevention Promote turbidity, increase Citric acid Small amount of addition prevents turbidity It is effective by mass addition. Control method Do not touch the wine container containing the fragrant glass of SO ₂ . Prevention of incorporation of phosphate, iron and copper salts. Anti-oxidation. Use of stainless appliances Liquor containing free SO ₂ , do not put the drunk in a copper bowl, use stainless steel utensils

(7) post fermentation

Pre-fermented wine is divided into bottles and post-fermentation. During post-fermentation, use fermentation tube to prevent contact with air and prevent rancidity or acetic acid fermentation.

The final sugar must be sufficiently fermented to be 0.2% or less, and the quality is good or bad depending on whether the fermentation proceeds smoothly. If the fermentation was stopped halfway, it was post-fermented by supplying air or adding 0.02% of ammonium phosphate.

(8) fermented liquor distillation

Distillation was measured every 6-8 days. The pipette was used to carefully extract 100 ml of the stock solution so that the precipitate did not scatter. 30 ml of distilled water was added to 100 ml of the stock solution to prepare a 130 ml sample.

Connect the water pipe, make sure the silicone hose is well connected, and place 130 ml sample in the glass bottle. Tighten the glass bottle, Wagner tube, and cooling tube connection part of the simple distillation unit to prevent leakage of heat. Prepare a cup to receive the distillate, and adjust its height. Step up the thermometer to avoid sudden breaks in the sample and set to final 5.5.

The distillation was run for about 1 hour and 70 ml of distillate was collected. 30 ml of distilled water was added to 70 ml of the collected distillate, and 100 ml of the mixture was extracted.

With economic development, the form of drinking changes. Makgeolli was popularized in the 1960s and 1970s, and since then, soju beer and wine, which is a fermented wine these days, have attracted consumer attention. Consumers still have the stereotype that wine is sweet because it is flavored with sweet and fragrant leached liquor made from sugar and grapes or fruits. Therefore, it is necessary to develop wines with different flavors and different flavors than wines with high sugar content. Therefore, this research is expected to contribute to improving the new direction of the map business by exploring the development potential of wine and examining the feasibility of commercialization by researching and developing honey and fruits, etc., which are near ours.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are described to aid the understanding of the present invention and do not limit the scope of the invention.

Example 1

50 kg of strawberries were removed from the nipples, washed with water, and then crushed in a crusher. The sediment was removed using a fine sieve of strawberry juice. Thereafter, potassium metabisulfite (K ₂ S ₂ O ₅ ) 100 ~ 150ppm was mixed.

Honey was dissolved in water at 30 ° C. and honey was diluted to 15.5 ° Brix.

After the strawberry juice and the honey dilution were mixed at a ratio of 6: 4, sugar was added twice by half according to the formula (1) so that the final sugar was 26 ° Brix.

Strawberry sugar and honey dilution to which the sugar was added were pre-fermented using Saccharomyces cerevisae at 20 ° C. for 10-14 days. During fermentation, the amount of base liquor added was 5%, and fermentation was started after sugar was added to 26 ° Brix with sugar.

After the completion of the pre-fermentation, the precipitate was removed, and then the post-fermentation was performed until the final sugar became 0.2 ° Brix. The precipitate which occurred during post-fermentation was removed and then distilled off.

[Example 2]

Wine was prepared in the same manner as in Example 1 except that the ratio of the strawberry juice and the honey dilution is 4: 6.

Comparative Example 1

Wine was prepared in the same manner as in Example 1 except that the ratio of the strawberry juice and the honey dilution is 8: 2.

Comparative Example 2

Wine was prepared in the same manner as in Example 1 except that the ratio of the strawberry juice and the honey diluent is 2: 8.

Comparative Example 3

Wine was prepared in the same manner as in Example 1 except that only the honey diluent was used.

[Comparative Example 4]

Except for using only strawberry juice was prepared in the same manner as in Example 1.

Experimental Example 1

The pH (acidity), sugar (° Brix), and alcohol content of Examples 1 and 2 and Comparative Examples 1 to 4 were investigated after the start of fermentation, and the results are shown in Tables 3 to 5, respectively.

[Table 3] pH (acidity) change of fermented wine

3 days 4 days 6 days 10 days 14 days 21st 29 days 35 days 42 days 49 days 56 days 63 days Comparative Example 1 3.86 3.44 3.23 3.39 3.40 3.56 3.60 3.55 3.69 3.72 3.69 3.77 Example 1 3.98 3.39 3.05 3.20 3.23 3.40 3.43 3.43 3.50 3.51 3.49 3.62 Example 2 3.99 3.24 2.75 3.00 3.03 3.22 3.27 3.35 3.31 3.33 3.35 3.45 Comparative Example 2 4.14 3.22 2.47 2.68 2.68 2.85 3.00 3.01 3.02 3.08 3.07 3.15 Comparative Example 3 3.99 3.49 2.71 2.79 2.78 2.85 2.79 2.76 2.78 2.83 2.80 2.95 Comparative Example 4 3.93 3.42 3.24 3.38 3.39 3.54 3.55 3.55 3.56 3.65 3.64 3.74

As shown in Table 3, the pH was slightly higher from 3.86 to 4.14 at the beginning of the fermentation, but gradually decreased with time. In addition, it is sharply lowered until the 2nd and 3rd measurement, and shows the gentleness of acidity from 6th.

[Table 4] Change in sugar (° Brix) of fermented wine

3 days 4 days 6 days 10 days 14 days 21st 29 days 35 days 42 days 49 days 56 days 63 days Comparative Example 1 8.5 16.2 12.5 14.4 13.6 10.3 10.2 10.1 10.1 10 10 9.9 Example 1 10.2 15.1 11.9 12.5 11 8.9 8.9 10 8.9 8.9 8.9 8.9 Example 2 11.3 15.9 13 14 12 9 8.9 8.9 8.9 8.9 8.9 8.8 Comparative Example 2 13.1 18.0 15.8 17.2 14.5 10 9 9 9 9 9 8.9 Comparative Example 3 14.9 20.2 20.9 23.9 23.8 23.2 22.8 23 21.2 21.2 21.2 21.1 Comparative Example 4 7.8 12.1 7.5 8.9 8.5 8.5 8.5 8.8 8.6 8.4 8.5 8.2

As shown in Table 4, the sugar content was significantly reduced when the sugar was measured from the third test result after the second sugar, and the yeast activity was vigorous and the sugar consumption was shown to be large. In particular, the case of the comparative example 1 and the comparative example 2 showed the alcohol fermentation more active.

[Table 5] Alcohol Frequency Changes of Fermented Wine

14 days 21st 29 days 35 days 42 days 56 days 63 days Comparative Example 1 18.5 19 20 18 21 19.5 20 Example 1 17 18 18 16 17.5 17 18 Example 2 17 17.5 16 16.5 18 17 18 Comparative Example 2 17.5 17 16.5 17.5 18 17 17 Comparative Example 3 3 3.5 4.5 5 5.5 4.5 5 Comparative Example 4 16.5 17 16 16 17.5 16.5 17

As shown in Table 5, it can be seen that the continuous fermentation occurs from the first to the third measurement, and shows a stable appearance after the third measurement, indicating that the alcohol fermentation is completed. However, in the case of Comparative Example 3, the use of pure honey is less effective to obtain the desired state of the yeast, it is thought that it is desirable to secure the mixed state with other fruit juice.

Experimental Example 2 Evaluation Results by Fermented Wine Sensory Test

Sensory evaluation is a method of using the human senses as an evaluation criteria instead of measuring by a machine or a tool in the evaluation of the taste, usually dozens of panelists evaluate each other independently according to the evaluation items.

However, when the sample to be evaluated has a low temperature, it is difficult to feel sweetness, and the fragrance feels good or bad according to the psychological state of the evaluator. . Inexperienced evaluators are also less reproducible, and professional evaluators are often influenced by preconceived notions.

In this experimental example, 27 people were selected and the tasting session was carried out to improve the added value through processing as a fermented liquor using honey and strawberries and to pursue the potential as local specialties. Table 6 shows the results of sensory evaluation of each transparency, color, aroma and taste through the following criteria.

[Table 6] Sensory Evaluation Results

transparency color Scent flavor General comment Overall opinion ratio
School
Yes
One
-2 0 0 0 One The color is lighter than the normal or strawberry flavor and has a stronger acidity.
Sweet. ・ The color is dark and needs fragrance supplementation.
・ Feel less matured, taste is stable.
Comparative Example 3 has a strong honey taste.
Except for Comparative Examples 1 and 3, the first taste is bitter but the aftertaste is relatively refreshing and clean.
Comparative Example 4 has a strong taste. Comparative Example 3 has a good aftertaste
Poor blend of honey and strawberry juice. -One 2 3 3 8 0 10 8 10 9 One 11 11 9 7 2 4 5 5 2 room
city
Yes
One
-2 0 0 One One Excellent color and transparency.
The taste is also refreshing.
Strawberry's distinctive flavor needs to be supplemented.
Incense, temperature, aging needs,
Feeling refreshing back. -One 3 0 5 3 0 12 9 14 10 One 9 15 6 9 2 3 3 One 4 room
city
Yes
2
-2 0 0 One 2 The state capital is high and there is a sense of stability unique to alcohol.
Poor scent. Complementary needs. -One 3 One One 3 0 7 11 12 11 One 11 10 11 8 2 6 5 2 3 ratio
School
Yes
2
-2 0 0 One 3 Insufficient color and clarity and no obvious taste.
Tastes like shochu, bitter -One 4 5 5 6 0 4 6 13 9 One 12 9 8 8 2 7 7 0 One ratio
School
Yes
3
-2 2 2 3 6 Ideal for drinks than alcohol.
Color and transparency are like shochu.
Honey and aroma, but not deep.
Too sweet -One 3 5 2 One 0 4 8 11 6 One 8 6 8 7 2 10 6 3 7 ratio
School
Yes
4 -2 0 0 0 One Transparency is the best.
Strawberry flavor.
Aging taste good -One 5 4 3 6 0 10 11 9 7 One 5 9 8 9 2 7 3 7 4

Poor: -2 Slightly bad: -1, Moderate: 0, Slightly Good: 1, Good: 2

As shown in Table 6, the transparency was the highest in Comparative Example 2 and showed the lowest distribution in the order of Comparative Example 3, Example 2, Comparative Example 1, Example 1, Comparative Example 4. In addition, the color appeared in the order of Example 1, Comparative Example 1, Comparative Example 4, Example 2, Comparative Example 3, Comparative Example 2. The fragrance of Comparative Example 4, the taste of Comparative Example 3 obtained excellent results, there was a reputation that there is a strange flavor.

In addition, in the case of Comparative Example 4, which is 100% strawberry fermented liquor, the tannin component, which is astringent taste, is strongly present, and it is necessary to increase the ripening period to alleviate the taste.

In the case of Comparative Example 3, the color remains transparent and sweet, so that the preference is high for women and men are too sweet.

As a result of the synthesis, the unique flavors and tastes of honey and strawberry were found to be excellent in Examples 1 and 2, in which the ratio of honey and fruit juice was 4: 6 to 6: 4.

1 is a process schematic diagram showing a method for producing honey wine according to a preferred embodiment of the present invention.

Claims (6)

Inoculating sterile juice with activated yeast to create a base liquor; Diluting the honey with a sugar content of 15.5-28 ° Brix; Mixing the honey dilution solution and the sterilized juice separately in a ratio of 4: 6 to 6: 4; Sweetening to adjust the sugar content of the mixture to 24 to 27 ° Brix; Adding 3-7% of the base liquor and 100-150 ppm sulfite to the sweet mixture; Prefermentation; Removing the precipitate and post-fermenting in anaerobic conditions; And Removing the precipitate after the post-fermentation, distillation and aging; honeycomb manufacturing method comprising a. The method of claim 1, The yeast is Saccharomyces Method of producing a honey wine, characterized in that (Saccharomyces cerevisae) . The method of claim 1, The method of producing a honey wine, characterized in that the sugar is made twice of 1/2 of the total sugar equivalent. The method of claim 1, The pre-fermentation is 5-8 days at 25 ℃, 10-14 days at 20 ℃, or a method of producing a honey wine, characterized in that made for 1 month at 15 ℃. The method of claim 1, The post-fermentation is a method of producing honey wine, characterized in that until the final sugar is less than 0.2%. The method of claim 1, The juice is a method of producing a honey wine, characterized in that the fruit juice of one or more selected from the group consisting of strawberries, bokbunja, audi, grapes.

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