KR20120055135A - Preparation method for mother chrysanthemum wine - Google Patents

Abstract

PURPOSE: A method for making Chrysanthemi flos wine is provided to relieve central nervous and to reduce blood pressure. CONSTITUTION: A method for making Chrysanthemi flos wine comprises: a step of adding sugar to 30L of water to control sweetness at 23°Brix; a step of adding 10kg of Chrysanthemi flos flower to prepare Chrysanthemi flos extract; a step of adding yeast of Sacchaomyces sake, Sacchaomyces cerevisiae Fermivin, K1-V1116(Sacchaomyces cerevisiae K1-V1116), or Premier Cuvee(Sacchaomyces bayanus Premier Cuvee) to the extract in a ratio of 1-3g/10L; a step of fermenting at 15-30°C for 130-201 hours; a step of adding flavor and adjusting activity to 6.0-6.5ppt; and a step of fermenting and maturing the Chrysanthemi flos wine at 23-28°C for 4 hours.

Description

Preparation method for mother chrysanthemum wine}

The present invention relates to a method for producing a gamguk wine using gakguk.

Recently, as interest in healthy food and beverages increases, the development of functional food and beverages is being actively made. The biological function of these functional foods and beverages is to enhance immune system, immune system regulation that is involved in macrophage activation, secretion system regulation that is involved in secretion enhancement such as growth hormone, insulin, and adrenaline, nervous system regulation of brain nerve control or sedation, red blood cell Circulatory system regulation such as production, blood pressure lowering, antithrombosis, cholesterol lowering effect, promotion of absorption of calcium and amino acid, contraction of smooth muscle, digestive system regulation of intestinal action, protection and regulation of cell system such as antibacterial, antiviral, antioxidant, anticancer, Antitumor activity, antimutation and the like.

Gam-guk is the name of Chrysanthemum indicum Linn'e (= Dendranthema indicum Des Moulins), a plant belonging to Chrysanthemum of Asteraceae (Compositae), a perennial herb native to Korea. There are short hairs all over the grass, the stem is 60-90 cm high, black and thin. Leaves are dark green, alternate, petioles, egg-shaped, usually divided into quills and pointed ends. Cracks are long oval and have serrated teeth. In September-October, the upper part of the stem grows in a mountain shape. Flowers are about 2.5 cm in diameter, and they are yellow or white as kills.

In oriental medicine, it uses persimmon flower, which has antipyretic effect, anti-inflammatory effect, coronary artery dilation and coronary blood flow. It is known to be effective in treating headache and dizziness caused by nervous breakdown. have. In addition, gamguk has been widely used as a food additive and a fragrance for alcohol.

The pharmacological effect of chrysanthemum has begun to be concreted through modern medical research, and it has been found that the effect of persimmon flower extract has central nervous sedation, blood pressure lowering effect, inhibitory effect on Mycobacterium tuberculosis bacteria and various viruses, and lung cancer and liver cancer. have.

The main components of Gam-guk were found to contain adenin, stachydrine, cholin and volatile essential oils.The flavonoid compounds luteolin, apigenin, apigenin 7-O-β-D-glucoside, luteolin 7-O-β-D-glucoside, It contains sesquitrpene lactone compounds cumambrin A, cumambrine B, arteglasin A, and angeloyljadin.

Studies on the use of persimmon soup in food include research on how to add rice cakes, cookies, and candy, extraction methods for making traditional liquor, manufacturing conditions for tea, and analysis of fragrance components. In contrast, research for use as food is insignificant.

The present invention has been developed a method of producing wine using the country as a raw material in order to increase the value added and the range of use of the country, and to utilize in a variety of foods.

One aspect of the present invention is to adjust the sugar content to 23 ° Brix added to 30 liters of water, and then to prepare a gamguk extract by adding 10 kg of gamgukhwahwa; 1 to 3 g / 10 l of any one yeast selected from Flor Sherry (Sacchaomyces sake), Permivin (Sacchaomyces cerevisiae Fermivin), K1-V1116 (Sacchaomyces cerevisiae K1-V1116), Premier Cuvee (Sacchaomyces bayanus Premier Cuvee) Adding and mixing at a ratio of 1 to 1 and fermenting for 130 to 20 hours in a state exposed to air at 15 to 30 ℃; Reinforcing the flavor of the first fermented gakguk wine; Adjusting the total acidity of the flavor-reinforced gamguk wine to 6.0-6.5 ppt; It provides a method for producing a gakguk wine comprising; and the step of fermenting and fermenting the first fermented gakguk wine with the total acidity adjusted for 23 months in the air blocked at 23 ~ 28 ℃.

According to another aspect of the present invention, the sugar content is adjusted to 23 ° Brix by adding 30 kg of water, and then, 3 kg of dried persimmon is added to prepare a persimmon extract; 1 g / 10 L of yeast selected from Flor Sherry (Sacchaomyces sake), Permivin (Sacchaomyces cerevisiae Fermivin), K1-V1116 (Sacchaomyces cerevisiae K1-V1116) and Premier Cuvee (Sacchaomyces bayanus Premier Cuvee) Primary fermentation for 14-18 days in a state of being exposed to air at 23? 28 ° C., mixing and mixing; Reinforcing the flavor of the first fermented gakguk wine; Adjusting the total acidity of the flavor-reinforced gamguk wine to 6.0-6.5 ppt; It provides a method for producing a gakguk wine comprising; and the step of fermenting and fermenting the first fermented gakguk wine with the total acidity adjusted for 23 months in the air blocked at 23 ~ 28 ℃.

The step of reinforcing the flavor may be made by adding 1 to 5 parts by weight of the herb wine prepared from any one of rosemary, peppermint, lemon balm, basil and fennel with respect to 100 parts by weight of the whole country.

In addition, the step of adjusting the total acidity may be made by adding citric acid, Schisandra chinensis or plum wine.

According to the present invention, while retaining the pharmacological effect of the central nervous sedation, blood pressure lowering effect, the inhibitory effect on Mycobacterium tuberculosis bacteria and various viruses, and the effect on lung cancer and liver cancer, it is possible to obtain the gamguguk wine with the subtle fragrance of the country. .

1 is a graph showing the change in sugar content of gakguk wine according to the type of yeast.
Figure 2 is a graph showing the sensory test results of gakguk wine according to the type of yeast.
Figure 3 is a graph showing the sensory test results according to the total acidity of the gamguk wine.

Hereinafter, the present invention will be described in detail.

Example 1 Preparation of Persimmon Extract

Since the soup contains little sugar, sugar must be added separately to prepare the primary alcoholic fermentation broth. Fermentation broth was prepared by putting the sweetened chrysanthemum and dried persimmon in sugar water adjusted to 23 ° Brix.

The concentration of persimmon soup was determined by measuring the absorbance at 380 nm for an extract extracted with sugar water for 1 week. Gamguk used in this example was produced in Sancheong-gun, Gyeongnam, and harvested in 2008 and 2009 was used while frozen storage at -20 ℃.

Table 2 below shows the absorbance according to the added amount of dried persimmon and dried persimmon.

Changes in Absorbance According to the Added Amount of Soybean Paste National flower Dry country Addition amount (kg) Absorbance Addition amount (kg) Absorbance 5
8
9
10
11
12
14 0.44
0.69
0.83
0.92
0.94
0.87
0.98 One
2
3
4
5

0.28
0.61
0.98
0.87
1.20

As shown in Table 1, in the case of using the Korean national flower, the maximum absorbance was obtained when 10 kg per 30 L of sugar water was added, the absorbance did not increase even if more than that. Therefore, the extract was prepared by putting the sweetened 10kg in 30L of sugar water sugar adjusted to 23 ° Brix when using.

When dry dried soup was used, the maximum absorbance was obtained by adding 3 kg per 30 liters of sugar water, and the absorbance did not increase any more. Therefore, when using dried persimmon soup extract was prepared by putting 3kg of dried persimmon soup in 30L of sugar water adjusted to 23 ° Brix sugar.

In alcohol fermentation, the conversion of sugar into alcohol by yeast is about 58%. In addition, the alcohol resistance of the yeast used in the wine production of the present invention is about 13%. Thus, when the sugar content is adjusted to 23 ° Brix, the alcohol content of the wine produced is 13%.

Example 3 Determination of Yeast Addition Amount

In order to facilitate the fermentation of wine production, the initial yeast cell number is about 106 CFU / mL is required. When the number of viable cells in 1 g of dry yeast is 1010000 CFU and the number of viable cells required at the beginning of fermentation is 106 CFU / mL,

Dose of Juice (mL) × 106 CFU / mL × 1g Dry Yeast / 1010000 CFU = Required Dry Yeast Weight (g)

10000 mL × 106 CFU / mL × 1g dry yeast / 1010000 CFU = 1.050 g

Therefore, 1 g per 10 L of the minimum yeast addition amount can be used.

In general, when the amount of yeast is added, the initial fermentation rate is faster, and when the amount of yeast is added, the initial fermentation rate is slow. In other words, the amount of yeast addition only affects the fermentation rate, and the amount of addition itself does not mean much.

Use 1g / 10L from spring to summer and 2-3g / 10L from autumn.

Example 4 Determination of Fermented Yeast

Yeast is the key to determining the taste of wine. In order to find out the change of wine taste according to yeast, an experiment was conducted to select yeast from fresh fermented fermentation broth.

In general, 1 to 2 g of yeast per 10 L of wine is produced by breeding to cause alcohol fermentation.

Various yeasts suitable for fermentation temperature, fruit type, and fermentation conditions are separated and marketed. In this embodiment, Red Star's Flor Sherry, which has a relatively good taste among yeasts used by a famous Yakju manufacturing company in Namwon, Korea ), 9 yeasts including Wyeast's Eau de Vie, Gist-Brocades' Fermivin, Lallemand's EC-1118, ICV-D47, ICV-K1 (V1116), RC212, Red Star's Montrachet and Premier Cuvee 1g / 10L was inoculated to investigate the change of sugar and pH. Table 2 describes the yeast used in this example.

Types of Yeast Used strains Seller Optimum fermentation
Temperature (℃) Alcohol fermentation limit (%) Species Fermivin Gist-Brocades, Netherlands 15-35 14 Saccharomyces cerevisiae EC-118 Lallemand Inc. Montreal. Canada 7-35 18 Saccharomyces bayanus D 47 Lallemand Inc. Montreal. Canada 10-30 14 Saccharomyces cerevisiae K1-V1116 Lallemand Inc. Montreal. Canada 15-30 18 Saccharomyces cerevisiae RC212 Lallemand Inc. Montreal. Canada 15-30 12-14 Saccharomyces cerevisiae Premier cuvee Red Star Yeast & Products, Milwaukee. USA 7-35 8 ~ 10 Saccharomyces bayanus Montrachet Red Star Yeast & Products, Milwaukee. USA 15-30 8 ~ 10 Saccharomyces cerevisiae Flor sherry Red Star Yeast & Products, Milwaukee. USA 15-30 18-20 Sacchaomyces sake Eau de vie Wyeast Laboratories, Inc. USA 18-80 21 Saccharomyces cerevisiae

After inoculating 1 g / 10 L of the yeast in Table 2 in the extract prepared in Example 1, the primary fermentation was exposed to air at room temperature (23-28 ° C.) to supply oxygen for yeast growth. Proceeded to. In addition, secondary fermentation was carried out in a state of being cut off from air in order to suppress the oxidation of wine as much as possible.

Tables 3 and 4 show the results of changes in sugar and pH after inoculation with yeast of Table 2, and FIG. 1 shows changes in sugar content.

Sugar content and pH change according to yeast type-1 Elapsed time
(time) Flor sherry Eau de vie Fermivin EC1118 ICV-D47 Sugar content pH Sugar content pH Sugar content pH Sugar content pH Sugar content pH 0 21.4 3.3 21.4 3.7 21.4 3.8 21.8 3.8 21.8 3.8 24 21.8 3.3 21.8 3.7 20.2 3.1 21.8 3.5 21.4 3.6 47 19.2 3 19.2 3.3 17.2 3.2 19.8 3.3 19.6 3.6 74 17.8 3.1 18.2 3.1 17 3.3 19.6 3.1 19.2 3.2 80 17 3.2 17.2 3.1 15.8 3.5 19.6 3.2 18.8 3.2 104 15.8 3.4 16.2 3.2 13.2 3.7 19.2 3.2 18.2 3.1 130 13.2 3.6 15.4 3.3 11.2 3.6 19 3.3 17.8 3.1 153 11 3.6 14.2 3.5 10.6 3.7 18.6 3.2 16.8 3.2 174 10.6 3.5 12.8 3.6 10.2 3.6 17.8 3.1 16.8 3.2 201 9.8 3.6 11.4 3.5 8.8 3.8 15.2 3.2 16.4 3.3 227 9.6 3.7 10.4 3.7 9.2 3.7 15.8 3.3 15.6 3.4 248 9.2 3.8 9.8 3.6 8.6 3.8 15.4 3.3 15 3.4 271 9 3.7 9.6 3.7 8.4 3.8 15.2 3.4 14.8 3.5 291 8.6 3.6 9 3.8 7.8 3.8 15 3.5 14.8 3.5 320 8.4 3.8 8.6 3.7 7.8 3.7 14.6 3.5 14.4 3.4 345 8 3.7 8.2 3.7 7.8 3.6 14 3.5 14.2 3.5 365 7.8 3.7 7.8 3.6 8 3.7 13.8 3.6 13.6 3.6 397 8 3.7 7.8 3.7 7.6 3.8 13.6 3.5 13.4 3.6 413 7.8 3.7 7.8 3.7 7.8 3.8 13.2 3.5 13 3.5 439 7.6 3.8 8 3.8 7.6 3.8 12.8 3.6 12.6 3.6 465 7.8 3.8 7.8 3.7 7.8 3.7 12.6 3.6 12.2 3.6

Sugar content and pH change according to yeast type-2 Elapsed time
(time) V1116 RC212 Montrachet Premier Sugar content pH Sugar content pH Sugar content pH Sugar content pH 0 21.8 3.8 21.8 3.7 21.4 3.8 21.4 3.7 24 21.4 3.5 20.2 3 20.2 3 20.2 3.1 47 18.8 3 18.2 3 17.8 3.1 18.2 3.2 74 18.2 3.1 17.8 3.1 17.6 3.2 17.8 3.2 80 17 3.3 17.2 3.2 17 3.3 17 3.3 104 15.6 3.5 16 3.3 15.8 3.5 15.4 3.5 130 14.6 3.6 15.2 3.5 15 3.4 14.6 3.5 153 13.4 3.6 14,0 3.5 14.2 3.5 13.6 3.6 174 12 3.5 12.8 3.6 13 3.6 12.2 3.5 201 10.8 3.7 11.8 3.7 11.6 3.6 10.8 3.6 227 9.8 3.6 10.6 3.7 10.6 3.6 10 3.7 248 9.4 3.8 9.6 3.8 9.8 3.7 8.8 3.7 271 8.8 3.6 8.4 3.8 8.6 3.7 8.2 3.7 291 8.2 3.7 8 3.7 8.2 3.6 7.8 3.8 320 7.8 3.7 7.8 3.8 8 3.7 8 3.8 345 7.8 3.7 7.8 3.8 7.8 3.7 7.8 3.9 365 8 3.7 7.8 3.8 7.6 3.8 7.8 3.8 397 8 3.7 7.6 3.7 7.8 3.7 7.8 3.8 413 7.8 3.8 7.8 3.8 8 3.7 7.6 3.9 439 7.8 3,7 7.6 3.8 7.8 3.8 7.8 3.9 465 7.8 3.7 7.8 3.8 7.8 3.8 7.8 3.8

Looking at the Tables 3 and 4, Figure 1 it can be seen that in the case of EC1118 and ICV-D47 of Lallemand's fermentation rate is very slow compared to other yeasts. Therefore, it was found that these two yeasts are not suitable for the production of Gamkook wine.

Most of the other yeasts except these two yeasts took 200 hours for the sugar to reach 11 ° Brix, which is the point at which the primary fermentation ends, but 150 hours for Eau de Vie and Fermivin showed that primary fermentation was completed. there was.

Fermivin and Primier Cuvee were the fastest at the end of the secondary fermentation (290 hours), and the second fermentation was terminated after 320 hours.

After fermentation, the wine was aged for 1 month in a secondary fermenter, and then the total acidity was measured. The measurement results are shown in Table 4.

Total Acidity According to Yeast Flor sherry Eau de vie Fermivin V1116 RC212 Montra-
chet Primier TA (ppt) 3.6 3.6 3.6 3.8 3.7 3.6 3.6

Looking at the table 5, the total acidity of the finished wine was 3.6-3.8 ppt and there was no clear difference according to yeast.

In order to evaluate the taste of wine according to yeast, sensory tests were conducted on 10 sensory testers. In more detail, sensory tests were conducted with 10 well-trained test personnel. For the items, a rating of 1 to 5 points should be selected for the overall preference considering taste, aroma, color, and preference (5 points), normal (3 points), and bad (1 point). Was carried out. Overall preferences were evaluated based on the score of Gamkook wine (30 points) without any additives.

The results of the sensory test are shown in Table 6, and the results are shown in FIG.

Sensory Test Results According to Yeast Yeast Name Score (persons) Sum Good (5) Medium (3) Poor (1) Flor sherry 15 (3) 18 (6) 1 (1) 34 Eau de vie 10 (2) 15 (5) 3 (3) 28 Fermivin 25 (5) 12 (4) 1 (1) 38 V1116 20 (4) 15 (5) 1 (1) 36 RC212 20 (4) 12 (4) 2 (2) 34 Montrachet 20 (4) 12 (4) 2 (2) 34 Primier 25 (5)  9 (3) 2 (2) 36

In the sensory test results, Table 6 showed that Eau de Vie was unsuitable for use because of its strong taste and slight bitter taste, and the other yeasts could be used without any special features.

Therefore, considering the fermentation rate, yeast can be used Flor Sherry, Fermivin, V1116, Premier.

Therefore, according to Table 1, the primary fermentation using Flor Sherry, Fermivin, V1116, Premier is preferably made at 15 ~ 30 ℃. In addition, according to Tables 3 and 4, it is preferable that the period of primary fermentation is from 130 to 20 hours until the sugar content reaches 11 ° Brix.

Example 5 Selection of Herbs for Flavor Reinforcement

Since the soybeans are harvested only in October of the year, dry soybeans are often used for raw material supply. However, in the case of dry dried wine, the aftertaste is not good. To reinforce this, add herbs wine to enhance flavor.

The characteristics of the herb wine used to enhance the flavor of the sweetened wine is shown in Table 7.

Herb Wine Total acidity (ppt) Sugar (° Brix) SI index Alcohol content (%) Rosemary Wine 6.0 13 17 13 Peppermint Wine 6.5 7 20 16 Lemon Balm Wine 6.5 10 23 19 Basil wine 6.5 9 25 21 Fennel Wine 6.5 17 21 17

The amount of herb wine can be changed according to your preference, but if you don't add any herb wine, there is a bad aftertaste in the dried persimmon gukgu wine. In this case, the flavor of chrysanthemums unique to the country is buried by herb wine.

Example 6 Investigation of Characteristics of Korean Gukje Wine

Table 8 shows the total acidity, sugar content and alcohol content of the wines in Korea after 4 months of fermentation of the Korean-Korean wines prepared using Fermivin in the dried and fresh persimmon extracts.

Acidity and Alcohol Contents of Persimmon Wines Total acidity (ppt) Sugar (° Brix) SI index Alcohol content (%) Dry Guam Wine 3.9 7 17 13 Raw wine 3.8 7 16 12

For reference, in the present embodiment, the alcohol content was measured using the Hanneyman method used by the National Tax Service, and the measuring method is as follows.

After measuring the specific gravity of the sample (SG1), take 200 mL of the sample solution, evaporate to 100 mL, cool completely, pour water again to make 200 mL, and measure the specific gravity of this solution (SG2). The Spirit Indication (SI) value is calculated by the following equation.

SI = (SG2-SG1) × 1000

Using the conversion table of Table 9 below, the alcohol content is converted from the SI value.

Alcohol Indicator-Alcohol Concentration SI Alcohol concentration
(% v / v) SI Alcohol concentration
(% v / v) 1.5
2
3
4
5
6
7
8
9
10
11
12
13 1.0
1.3
2.0
2.7
3.4
4.1
4.9
5.6
6.4
7.2
8.0
8.8
9.7 14
15
16
17
18
19
20
21
22
23
24
25
26 10.5
11.4
12.3
13.2
14.1
15.1
16.0
17.0
18.0
19.0
20.0
21.0
22.0

Example 7 Correction of Total Acidity

The primary determinants of wine taste are alcohol and acidity. Alcohol changes sugar in the fermentation broth, but acid in the fermentation broth is slightly reduced during fermentation and remains intact, so it is necessary to correct the acidity of the wine in advance.

In particular, the correction of total acid in fermentation broth is known to make the taste of wine much smoother than correcting the total acidity after fermentation or just before bottling.

The acidity of the wine is expressed as total acidity (TA) and can be determined by titration using an aqueous sodium hydroxide solution. That is, a method of making a 0.2 M aqueous solution of sodium hydroxide (8 g / L) to use as a titration solution, this embodiment used the total acidity of tartaric acid used in the United States, the method of determining the total acidity is as follows.

(1) Take 15 mL of sample (fermentation solution or wine), place in a beaker and dilute with 100 mL of distilled water.

(2) Five drops of phenolphthalein indicator were added to the sample, followed by titration with 0.2 M aqueous sodium hydroxide solution.

(3) When the sodium hydroxide titrant was added to the sample solution, pink color appeared and disappeared. The volume (mL) of the added sodium hydroxide solution was measured until the pink color disappeared.

(4) The volume of the sodium hydroxide aqueous solution thus measured was taken as the total acidity (ppt).

Example 7-1 Correction of Total Acidity Using Citric Acid

In the case of wine, in particular, the flavor is mainly dependent on the acidity and the amount of tannins, the acidity is adjusted using malic acid or citric acid or a mixture thereof.

In this example, in order to find the most suitable acidity for ginseng wine, citric acid is added to the fermented ginseng wine fermented until the sugar content reaches 7 ° Brix using dry ginseng and Fermivin yeast. It was. The initial total acidity of the fermented soybeans until the sugar content reached 7 ° Brix was 3.5ppt.

In order to control the total acidity, 0.5 g / L of citric acid was added to the sensory test.

The results of the sensory test are shown in Table 10 and FIG. 3 shows these results.

Sensory Test Results for Total Acidity Added
Citric Acid (g / L) TA
(ppt) pH Score (persons) Sum Good (5) Medium (3) Poor (1) 0.5 4.0 3.9  0 (0) 30 (10) 10 (10) 40 1.0 4.5 3.9 10 (2) 36 (12)  8 (8) 54 1.5 5.0 3.8 25 (5) 24 (8)  7 (7) 56 2.0 5.5 3.7 40 (8) 24 (8)  4 (4) 68 2.5 6.0 3.7 65 (13) 15 (5)  2 (2) 82 3.0 6.5 3.6 50 (10) 24 (8)  2 (2) 76 3.5 7.0 3.5 40 (8) 24 (8)  4 (4) 48 4.0 7.5 3.3 40 (8) 15 (5)  7 (7) 62 4.5 8.0 3.3 10 (2) 18 (6) 12 (12) 40

Looking at the sensory test results of Table 10, the preference is formed between 6.0 and 6.5 ppt of total acidity, and the pH was 3.6 to 3.7. Therefore, 2.5-3.0 g / L citric acid is preferably added for a total acidity of 6.0-6.5 ppt. However, the addition amount of citric acid is limited to the case where the initial total acidity of the country wine 3.5ppt. The initial acidity of the country's wine depends on when the acidity is measured, so the amount of citric acid is not absolute.

Example 7-2 Acidity Control of Korean Gukguk Wine Using Natural Substances

Instead of citric acid, the sour taste of plum, schizandra and plum was used to adjust the acidity of the wine.

In general, the sour plum, Schisandra chinensis, plum wine made with liquor, plum wine, Schisandra chinensis, plum wine with a total acidity of 21.3ppt, 19.8ppt and 17.8ppt, respectively.

Sensory Test Results for pH Control Using Natural Materials additive Score (persons) Sum Good (5) Medium (3) Poor (1) Schisandra 70 (14) 18 (6)  0 (0) 88 Plum wine 80 (16) 12 (4)  0 (0) 92 Plum wine 55 (11) 24 (8)  1 (1) 80

From the sensory test results of Table 11, it was found that the total acidity of the dried Gukguk wine can be adjusted to 6.0 ~ 6.5ppt using natural materials.

Example 8 Investigation of the Properties of Korean Gummang Wine during the Ripening Period

During the maturation period, unlike the first and second fermentation process, there is no carbon dioxide, so when the surface of the wine comes into contact with the air, oxidation may occur and the taste may change. The maturation process that blocked the contact was chosen.

After the 1st and 2nd fermentation, the "wine transfer" was performed until no more precipitation occurred on a monthly basis, but no precipitation was formed after 4 months. Therefore, the minimum ripening period of wine for the country of the present invention was determined to 4 months.

The changes in total acidity and sugar content during the ripening of these wines were measured and shown in Table 15 below.

Total Acidity and Sugar Content in the Process of Ripening Wines of Korea Elapsed date
(month) Dry country Raw soup Total acidity (ppt) Sugar content
(° B) Total acidity (ppt) Sugar content
(° B) 0 3.9 7 3.8 7 One 3.9 6 3.9 7 2 4.0 6 3.8 6 3 4.0 7 3.8 7 4 4.1 6 3.9 7

Claims (6)

Adding sugar to 30 L of water and adjusting the sugar to 23 ° Brix, and then adding 10 kg of the soybean paste;
1 to 3 g / 10 l of any one yeast selected from Flor Sherry (Sacchaomyces sake), Permivin (Sacchaomyces cerevisiae Fermivin), K1-V1116 (Sacchaomyces cerevisiae K1-V1116), Premier Cuvee (Sacchaomyces bayanus Premier Cuvee) Adding and mixing at a ratio of 1 to 1 and fermenting for 130 to 20 hours in a state exposed to air at 15 to 30 ℃;
Reinforcing the flavor of the first fermented gakguk wine;
Adjusting the total acidity of the flavor-reinforced gamguk wine to 6.0-6.5 ppt; And
And fermenting the first fermented gamguk wine with the total acidity adjusted for 2 months in the air-blocked state at 23? 28 ° C. for 4 months. The method of claim 1,
The step of reinforcing the flavor is a method for producing a gakguk wine made by adding 1 to 5 parts by weight of the herb wine prepared from any one of rosemary, peppermint, lemon balm, basil and fennel with respect to 100 parts by weight of the whole. The method of claim 1,
The step of adjusting the total acidity is a method of producing gakguk wine made by adding citric acid, Schisandra chinensis or plum wine. Adding 30 kg of dried persimmon to sugar and adjusting sugar content to 23 ° Brix in 30 l of water to prepare a persimmon extract;
1 g / 10 L of yeast selected from Flor Sherry (Sacchaomyces sake), Permivin (Sacchaomyces cerevisiae Fermivin), K1-V1116 (Sacchaomyces cerevisiae K1-V1116) and Premier Cuvee (Sacchaomyces bayanus Premier Cuvee) Primary fermentation for 14-18 days in a state of being exposed to air at 23? 28 ° C., mixing and mixing;
Reinforcing the flavor of the first fermented gakguk wine;
Adjusting the total acidity of the flavor-reinforced gamguk wine to 6.0-6.5 ppt; And
And fermenting the first fermented gamguk wine with the total acidity adjusted for 2 months in the air-blocked state at 23? 28 ° C. for 4 months. The method of claim 4, wherein
The step of reinforcing the flavor is a method for producing a gakguk wine made by adding 1 to 5 parts by weight of the herb wine prepared from any one of rosemary, peppermint, lemon balm, basil and fennel with respect to 100 parts by weight of the whole. The method of claim 4, wherein
The step of adjusting the total acidity is a method of producing gakguk wine made by adding citric acid, Schisandra chinensis or plum wine.

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