KR20120115745A - Manufacturing method of alcohol using pine leaf and alcohol manufactured by this - Google Patents

Abstract

PURPOSE: A manufacturing method of liquor using pine needles and liquor manufactured by the same are provided to maximize the availability of the pine needles by manufacturing distilled spirits and fermenter. CONSTITUTION: A manufacturing method of liquor using pine needles comprises the following steps: checking rice, heavy metals of pine needles, residual foreign materials and washing with clean water(S100); respectively putting rough rice and rice-wine starter and pulverizing thereof(S200); extracting pine needles by using the pine needles(S300); forming crude liquor by mixing 10-30 parts by weight of rice-wine starter powder based on 100 parts by weight of porridge and maturing thereof after cooling the porridge(S400); forming liquor by manufacturing and cooling hard-boiled rice and mixing the hard-boiled rice with water, crude liquor, and pine needle concentrate(S500); aging the liquor in a cold and dark place(S600); storing after removing precipitate from the fermented liquor(S700); and sterilizing and bottling after filtering the liquor(S800). [Reference numerals] (S100) Washing step; (S200) Pulverizing step; (S300) Extracting pine needles step; (S400) Forming crude liquor step; (S500) Forming re-fermented liquor step; (S600) Aging the re-fermented liquor step; (S700) Compressed storage aging step; (S800) Finishing step

Description

Method of manufacturing liquor using pine needles and liquor manufactured by the same {MANUFACTURING METHOD OF ALCOHOL USING PINE LEAF AND ALCOHOL MANUFACTURED BY THIS}

The present invention The present invention relates to a method for preparing liquor using pine needles and a liquor prepared by the same, and more particularly, to a method for preparing liquor using pine needles and a liquor prepared through the use of pine needles to prepare fermented liquor and distilled water using pine needles. .

Pine trees should have brilliance grown in deep mountains. Leaves, berries, and rosin are used for the prevention and treatment of adult diseases. Among them, red pine, which is a local species, is the best for medicinal use, and dried or dried in the shade. , High blood pressure, stroke, neuralgia, asthma is effective.

In addition, pine needles are rich in essential amino acids, an important protein source that forms the human body, which cannot be synthesized in the body, so they have to be ingested from the outside.

That is, there are 22 kinds of amino acids, 8 of which are needed for adults and 10 for growing children, and pine needles contain all 8 essential amino acids that are amazing for adults.

And in Dongbobogam, if you reproduce pine needles for a long time, you will not grow old, become vigorous, have black hair, and you may not know cold and hunger. Efficacy is introduced.

One of the most important of these pine needles is the terpene, a volatile component that flies into the air. Currently, more than 40 species of terpenes in pine needles have been identified, the most of which are alpha-pinene, beta-pinene, beta-phellandrene and beta. -Cayophyllene, myrcene, campaign, alpha-terpinolene, and the like.

To further explain this, when pine's throbing terpene is absorbed by the human body, it stimulates blood vessel walls to turn blood well, activates various functions of the body, and drives off parasites and germs.

And pine needles are said to be good longevity medicines for stroke and hypertension in Dongbobogam and herbaceous trees. The reason for this is that stimulation of terpenes and physical activity of blood circulation and blood vessel wall strengthening are one of the reasons. Contribute.

That is, the fatty acids contained in the pine needles contain the most linolenic acid, about 20%, which is different from vegetable fats such as animal fatty acids, followed by 10% of palmitic acid, and other 5-olefins which are not easily oxidized. It contains a lot of polyunsaturated fatty acids, including acids.

On the other hand, aging is progressed by free radicals in the human body, and the more active the activity of active oxygen, the faster the human body ages and becomes less resistant to disease.

In detail, in the energy metabolism process in which oxygen is reduced to water in the body, oxygen does not get as much hydrogen as necessary, and free radicals are isolated and the isolated oxygen freely move around in search of other substances.

These oxygens specifically damage the inner walls of fragile cell membranes or arteries, and in some cases produce mutant cells that can cause cancer, in which the harmful oxygen can also occur through overeating and pollutants to damage genes.

In addition, these oxygens combine with fats absorbed by meat intake to form harmful lipid peroxides, so they eat a lot of unsaturated fatty acids.

After all, in order to inhibit aging, we have to consume the substances that promote the production of antioxidant enzymes or antioxidants from the outside.

It is an object of the present invention to maximize the utility of pine needles by producing a distilled liquor or fermenter using a concentrate and fermentation concentrate using pine needles having the above effects.

In order to achieve the above object, in the manufacturing method of liquor using pine needles, the heavy metals, residual pesticides, foreign matters of the pine needles and the leaves of the washing step of washing with clean water, and the rice and yeast mill after the washing step The grind step of crushing by putting into each, and the pine needle concentrate extracting step of extracting the concentrate using the pine needles passed through the washing step, and using the crushed rice obtained through the grinding step to cool the porridge, and then 100% of the porridge After mixing 10-30 parts by weight of yeast powder, and then ripening to form a base liquor to form a base liquor, and then cooled to make a gourd rice, mixed with the water, base liquor, pine needle concentrate and then immersion process A sulcus preparation step of forming a sulcus, a sulcus maturation step of aging a sulcus obtained through the sulcus manufacturing step in a cold dark place, and the sulcus aging It is characterized by consisting of a compression storage aging step to remove the residue from the fermented liquor through the system and to preserve the taste and precipitation stability, and the finishing step of filtering, sterilizing and bottling the liquor obtained through the compression storage aging step. It is done.

According to the present invention, there is an effect that can maximize the utility of pine needles by preparing a distilled spirit or fermentation tank using a concentrate and fermentation concentrate using pine needles.

In addition, you can not only feel the freshness of pine needles with the distilled liquor using pine needles, but also refresh the pine needles itself.If you drink 1-2 cups every day, it can help stroke, hypertension, arteriosclerosis, and blood circulation. It works.

In addition, through the fermented liquor using pine needles and beneficial components with a rich flavor can be further enhanced, there is an effect that can accept the unique components of pine needles without a sense of rejection.

1 is a flow chart showing a method of manufacturing liquor using pine needles according to the present invention.
Figure 2 is a flow chart showing another embodiment of a method of manufacturing liquor using pine needles according to the present invention.
Figure 3 is a flow chart showing the pine needle concentrate extracting step constituting the production method of liquor using pine needles according to the present invention.
Figure 4 and 5 is a flow chart showing the pine needle fermentation concentrate extraction step constituting the manufacturing method of liquor using pine needles according to the present invention.

Hereinafter, a method of preparing a wine using the pine needles of the present invention and a structure of the wine prepared through the same will be described in detail.

<Production method of liquor using pine needles>

First, the method of manufacturing a liquor using the pine needles of the present invention is a washing step (S100) for washing rice and pine needles, a grinding step (S200) for grinding the yeast with each of the rough rice through the washing step (S100), and the washing Pine needle concentrate extracting step (S300) for extracting the concentrate using the pine needles undergoing the step (S100), and base liquor manufacturing step (S400) to form a base liquor using rice and yeast obtained through the grinding step (S200), Swelling manufacturing step (S500) to form a swelling using the gourd rice, water, base liquor, pine needle concentrate (S500), swelling ripening step (S600) and the swelling ripening step (S600) Compression storage ripening step (S700) for the sake taste and sedimentation stability of the over-coated liquor), and the finishing step (S800) to filter and then bottling the coarse-grained over-sulting.

Here, instead of the pine needle concentrate extract step (S300) constituting the production method of liquor using the pine needles fermented pine needles undergoing the washing step (S100) to be composed of pine needle fermentation concentrate extract step (S900) to extract the concentrate. Reveal that you can.

Next, a step-by-step description of the production method of liquor using pine needles as follows.

Cleaning steps ( S100 )

After checking the heavy metals, residual pesticides and foreign substances of rice and pine needles used in the production of liquor using pine needles, wash rice and pine needles that passed the test with clean water.

At this time, the rice and pine needles are to be inspected by randomly selecting some of the pine needles supplied, rather than inspecting the whole.

Grinding step ( S200 )

The yeast, which is provided separately from the coarse rice after the washing step (S100), is put into each grinder and ground. At this time, the rice and yeast are finely ground to facilitate porridge cooking.

Pine needle concentrate extracting step ( S300 )

Concentrate extraction process (S310) for extracting the extract using pine needles, concentrated solution filtration process (S320) for filtering the extract obtained through the concentrate extraction process (S310), and concentrate the extract after the concentrate filtration process (S320) Is obtained through the concentrate forming process (S330).

That is, the pine needle concentrate extracting step (S300) is the pine needles passed through the washing step (S100) to the extractor and heated at a temperature of 100 ~ 120 ℃ for more than 5 hours to obtain an extract, the extract is filtered by a pearlite filtration method Then, the filtered extract was concentrated in vacuo at a temperature of 50 ~ 60 ℃ to obtain a concentrate.

At this time, the pine needle is put into the extractor and limited to 100 ~ 120 ℃, if the temperature of the extractor is more than 120 ℃ not only destroy the terpene, etc., the main component of the pine needle, the color is discolored, if the temperature is 100 ℃ or less extract liquid It takes a long time to extract and it was difficult to extract the ingredients.

In addition, the concentration of the pine needle extract was limited to a temperature of 50 ~ 60 ℃ when vacuum concentration, when the temperature of the vacuum concentration is more than 60 ℃ difficult to concentrate the extract as well as difficult to proceed the concentration for a long time When the temperature of vacuum concentration is below 50 ° C., there is a difficulty in generating bubbles and changing color of the interior due to rapid concentration.

Pine needle fermentation concentrate extraction step ( S900 )

Concentrate fermentation process (S910) to ferment the pine needles, concentrate extracting process (S920) for extracting the extract from the pine needles undergoing the concentrate fermentation process (S910), and concentrate concentrate to filter the extract obtained through the extract extraction process (S920) It is obtained through a filtration process (S930), and a concentrate forming process (S940) for concentrating the extract after the concentrate filtration process (S930).

That is, the pine needle fermentation extract extracting step (S900) is the pine needles passed through the washing step (S100) to the fermenter for 20 to 30 days at room temperature, then fermented pine needles into the extractor of 100 ~ 120 ℃ After the mixture was heated at a temperature of 5 hours or more to obtain an extract, the extract was filtered by a pearlite filtration method, and the filtered extract was concentrated under vacuum at a temperature of 50 to 60 ° C. to obtain a concentrate.

At this time, the pine needle is put into the extractor and limited to 100 ~ 120 ℃, if the temperature of the extractor is more than 120 ℃ not only destroy the terpene, etc., the main component of the pine needle, the color is discolored, if the temperature is 100 ℃ or less extract liquid It takes a long time to extract and it was difficult to extract the ingredients.

In addition, the concentration of the pine needle extract was limited to a temperature of 50 ~ 60 ℃ when vacuum concentration, when the temperature of the vacuum concentration is more than 60 ℃ difficult to concentrate the extract as well as difficult to proceed the concentration for a long time When the temperature of vacuum concentration is below 50 ° C., there is a difficulty in generating bubbles and changing color of the interior due to rapid concentration.

And pine needle fermentation concentrate extraction step (S900) may be configured as follows.

Pine leaf fermentation concentrate extracting step (S900) is a concentrated liquid extracting process (S910a) and the extract extracting process (S910a) for extracting the pine needles removed foreign matters at a temperature of 75 ℃ to 85 ℃ through the washing step (S100) for 8 hours Concentrate filtration process (S920a) to remove the sludge of the extract obtained through the concentrated liquid fermentation process (S930a) and the fermentation of the extract after the concentrate filtration process (S920a) 240 ° C at a temperature and humidity of 70 ℃ to 45 ℃ for 240 hours and After removing the foreign substance of the extract formed through the concentrate fermentation process (S930a), and refrigeration of the extract after the aging of the concentrate (S940a) for aging 120 hours at a temperature of 25 ~ 30 ℃, and the concentrate aging step (S940a) Concentrate storage process (S950a) is made.

That is, the pine needle fermentation extract extracting step (S900) extracts the washed pine needles at a temperature of 75 ℃ ~ 85 ℃ for 8 hours, and then remove the sludge mixed in the extract using a filter, the temperature of 40 ℃ ~ 45 ℃ After fermentation for 240 hours at a humidity of 70%, after removing the foreign matter from the fermented extract, it is matured for 120 hours at a temperature of 25 ~ 30 ℃ and then refrigerated storage.

Here, the extraction of the pine needles for 8 hours at a temperature of 75 ℃ ~ 85 ℃, if the extraction temperature is 75 ℃ or less is difficult to extract the components and even if the component extraction takes 24 hours or more, the extraction temperature is more than 85 ℃ There was a problem that the extraction component is destroyed.

In addition, fermenting the pine needle extract extracted through the concentrate extraction process for 240 hours at a temperature of 40 ℃ ~ 45 ℃ and humidity 70% for 240 hours, when the fermentation temperature is 40 ℃ or less, the fastening rate of the pine needle extract was quickly generated bubbles , If the fermentation temperature is more than 45 ℃ the surface ripens quickly, the color is dark and the fermentation is fast, there was a problem that the taste changes.

Base liquor manufacturing step ( S400 )

The base liquor is prepared using ground rice and malt.

That is, after making the porridge using the crushed rice, and then cooled the porridge, after mixing 10-30 parts by weight of yeast powder with respect to 100 parts by weight of the cooled porridge, and then aged to obtain a base liquor.

Here, the mixture of 10 to 30 parts by weight of the yeast powder with respect to 100 parts by weight of the koji powder is difficult to become tasteless because the yeast powder is less than 10 parts by weight, the starch is insufficient saccharification and does not produce alcohol There was, and if the yeast powder is more than 30 parts by weight, the taste was strong and the yeast flavor was strong, there was a difficulty in feeling the rejection.

Stomach manufacturing stage ( S500 )

After making a gourd rice and cooling, water, base liquor, pine needle concentrate or pine needle fermentation concentrate is mixed and mixed, and then immersion process is prepared.

That is, the sulcus is obtained through 90 to 110 parts by weight of water, 4 to 6 parts by weight of the base liquor, and 10 to 20 parts by weight of pine needle concentrate, based on 100 parts by weight of soybean rice.

Here, the composition of the 90 to 110 parts by weight of water with respect to 100 parts by weight of the soybean rice, if the water is 90 parts by weight or less, there was a difficulty in the sweetness with over fermentation, if the water is 110 parts by weight or more, fermentation Was easy but the sour taste was difficult.

In addition, the constitution of pine needle concentrate or pine needle fermentation concentrate 10 to 30 parts by weight based on 100 parts by weight of the curdled rice, if the pine needle concentrate or pine needle fermentation concentrate is 10 parts by weight or less, it is difficult to take the effect of the active ingredient contained in pine needles When pine needle concentrate or pine needle fermentation concentrate was more than 30 parts by weight, it was difficult to drink the scent and alcohol by the pine needle and foot sulcus.

In addition, it is composed of 4 to 6 parts by weight of the lower liquor with respect to 100 parts by weight of the gourd rice, if the lower liquor is 4 parts by weight or less, it is difficult to obtain the effect of the lower liquor, if the lower liquor is 6 parts by weight or more, the alcohol is strong and difficult to drink a sake There was this.

And the immersion process is added 100mg alcohol fermentation yeast per kg to the sulcus and then primary fermentation for 2 to 5 days at 20 ~ 25 ℃ temperature, then 100mg alcohol fermentation yeast per kg to the first fermentation sulcus After adding again, fermented for 2 to 3 days at 20 ~ 25 ℃.

Sultry maturation stage ( S600 )

The sulcus obtained in the sulcus manufacturing step (S500) is aged at low temperature (10-15 ° C) for 5-7 days in a cold dark place.

Herein, the temperature of the cold dark is configured to a temperature of 10 to 15 ° C., when the temperature of the cold dark is 10 ° C. or less, the chemical reaction is slow and the aging effect is low. When the temperature of the cold dark is 15 ° C. or more, the aging rate is fast. It was difficult to store and drink for a long time.

Compression Storage Maturation Stage S700 )

Remove the dregs from the fermented liquor through the sultry maturation step (S600) and store.

Through this, it is possible not only to stabilize the precipitation of the over-the-counter, but also to improve the taste of alcohol.

Finishing steps ( S800 )

After filtering the liquor obtained through the compression storage aging step (S700), sterilization and bottling.

That is, the liquor obtained through the compression storage aging step (S700) is separated using a filter and then stored in a bottle supplied through sterilization.

<Sake manufactured by the method of making liquor using pine needles>

After inspecting heavy metals, residual pesticides, and foreign substances in rice and pine needles, wash them with clean water, and then rinse the finished rice and leaven in each grinder to grind to fine powder.

Then, the washed pine needles were put into the extractor and heated at a temperature of 100 ~ 120 ℃ for at least 5 hours to obtain an extract, the extract was filtered by a pearlite filtration method, and the filtered extract was vacuum at a temperature of 50 ~ 60 ℃ Concentrate to give a concentrate.

Next, after making the rice gruel by using the milled rice, and then cooled, mix 10-30 parts by weight of yeast powder with respect to 100 parts by weight of the rice gruel, then mature to form a base liquor.

After making and cooling the gourd rice, water, base liquor, pine needle concentrate was added to the gourd rice, mixed, and then immersed to form a sulcus, and the sulcus is aged in a cold dark place.

Next, after storage while removing the dregs from fermented liquor, the liquor obtained is filtered, then sterilized and bottled, and the liquor prepared by the method of preparing liquor using pine needles is completed.

Examples 1 and 2

Rice, koji, gourd rice, water, base liquor, pine needle concentrate, pine needle fermentation concentrate was prepared in the same amount as Table 1 to prepare liquor in the following manner.

The heavy metals, residual pesticides, and foreign substances in rice and pine needles were examined and washed with clean water. Finished rice and separately prepared Nuruk was put into each grinder and ground to a fine powder.

Then, after making the rice using the crushed rice to cool, after mixing 15 parts by weight of yeast powder with respect to 100 parts by weight of the porridge, and aged to form a base liquor.

Next, the pine needles were added to the extractor and heated for 9 hours at a temperature of 100 ° C. to obtain an extract. The extract was filtered by a pearlite filtration method, and the filtered extract was concentrated in vacuo at a temperature of 45 ° C. to obtain a pine needle concentrate.

In addition, pine needle fermentation concentrate was added to the fermented pine needles in the fermenter for 25 days at room temperature, and then fermented pine needles into the extractor heated for 7 hours at a temperature of 120 ℃ to obtain an extract, the extract was filtered by a pearlite filtration method Then, the filtered extract was concentrated in vacuo at a temperature of 50 ℃ to obtain a pine needle fermentation concentrate.

Then, after making and cooling the gourd rice, water, base liquor, pine needle concentrate or pine needle fermentation concentrate was mixed and mixed, and then immersed to form a sulcus, the sulcus was aged in a cold dark place.

Next, the liquor obtained after storing while removing the dregs from the fermented liquor was filtered, sterilized and bottled.

Each ingredient ratio of liquor material Example 1 Example 2 rice 100g 100g yeast 15 g 15 g Rice cake 1000 g 1000 g water 1000 g 1100 g Footwork 4 g 6 g Pine needle concentrate 10g Pine needle fermentation concentrate 30 g

Examples 3 and 4

Rice, koji, gourd rice, water, base liquor, pine needle concentrate, pine needle fermentation concentrate as in Example 1 of Table 1 and the production method also in the same manner as in Example 1, except that the aging step of the sulcus as shown in Table 2 Each liquor was prepared.

Aging conditions Temperature Ripening time Example 3 10 ℃ 7 days Example 4 15 ℃ 5 days

Comparative Example 1

The liquor was prepared using yeast by the conventional method. Using 1kg of rice, 3L of water, 300g of malt oil, 400g of sugar to prepare and mix the gourd rice and malt water, and then added to the sugar in a thermos bucket and saccharified and stored in the same manner as in the above embodiment.

Experimental Example 1 Sensory Evaluation of Liquor of the Invention

Sensory tests were performed on the liquors prepared in Examples and Comparative Examples.

The sensory test randomly extracts 10 men and women aged 20 to 40 years and uses five-point grades (5: best, 4: good, 3: normal, 2: slightly disliked, 1 :) for aroma, taste, color, and taste. The evaluation was made twice, and the final score was summed to obtain an average value.

Sensory test result division
Example Comparative example One 2 3 4 One incense 3.6 3.7 3.5 4.2 2.4 flavor 3.7 3.5 3.5 4.1 2.5 color 3.9 3.7 3.6 4.0 2.1 Likelihood 3.8 3.6 3.5 4.1 2.3

Sensory test results: The subjects of the sensory test evaluated that pine needles and pine needle fermentation concentrates had a refreshing taste and a clear aftertaste with no sagging.

Experimental Example 2: Investigation of the alcohol content of the present invention.

The alcohol content was examined by measuring the ethanol content contained in 200 mL of each of the above Examples and Comparative Examples using a Baume hydrometer and the results were as shown in Table 4 below.

Alcohol content survey result (Unit:% .v / v) division
Example Comparative example One 2 3 4 One Alcohol content 22.6 23.1 22.5 14 5.0

S100: washing step, S200: grinding step,
S300: pine needle concentrate extract step, S400: base liquor manufacturing step,
S500: edible manufacturing step, S600: edible ripening step,
S700: compression storage aging step, S800: finishing step.

Claims (6)

In the manufacturing method of liquor using pine needles,
After washing the heavy metals, residual pesticides and foreign substances of rice and pine needles and washing with clean water (S100),
Grinding step (S200) and grinding the rice and yeast through the washing step (S100), respectively, into a grinder;
Pine needle concentrate extracting step (S300) and extracting the concentrate using the pine needles undergoing the washing step (S100),
After making porridge using the crushed rice obtained through the crushing step (S200) and cooling, after mixing 10-30 parts by weight of yeast powder with respect to 100 parts by weight of the porridge, and then maturing to form a base liquor (S400) Wow,
After making a gourd rice and cooling, put the water, base liquor, pine needle concentrate in the gourd rice and mix, and then immersion process to form a swelling step (S500),
Over-the-counter maturation step (S600) for aging in the dark place of the over-the-counter obtained through the above-mentioned manufacturing step (S500),
Compression storage maturation step (S700) and then stored for the sake taste and precipitation stability after removing the residue from the fermented liquor through the sultry maturation step (S600),
Filtration of the liquor obtained through the compression storage aging step (S700) after filtering and sterilizing and bottling the preparation method of the liquor using pine needles, characterized in that it comprises a. The method of claim 1, wherein the pine needle concentrate extracting step (S300),
Concentrate extraction process (S310) and the extraction by heating the pine needles passed through the washing step (S100) to the extractor at least 5 hours at a temperature of 100 ~ 120 ℃,
Concentrate filtration process (S320) for filtering the extract obtained through the concentrate extraction process (S310) with a pearlite filtration method,
Method of producing a liquor using pine needles, characterized in that consisting of a concentrated liquid forming step (S330) of vacuum extracting the extract obtained through the concentrated liquid filtration process (S320) at a temperature of 50 ~ 60 ℃. The method according to claim 1,
Instead of the pine needle extract step (S300) instead of fermented pine needles go through the washing step (S100) consists of a pine leaf fermentation concentrate extract step (S900),
The pine needle fermentation extract extracting step (S900) is a condensate fermentation process (S910) and the concentrated solution fermentation process (S910) to put the pine needles passed through the washing step (S100) into the fermentor at room temperature for 20-30 days. Concentrated filtration to filter the extract obtained through the concentrated liquid extraction process (S920) and the extract obtained by the concentrated liquid extraction process (S920) by inputting the obtained fermented pine needles to the extractor by heating for more than 5 hours at a temperature of 100 ~ 120 ℃ Process (S930), and the concentrated liquor manufacturing process using a pine needle, characterized in that the concentrated solution formed by vacuum concentration of the extract obtained through the filtration process (S930) at a temperature of 50 ~ 60 ℃ (S940). The method of claim 3, wherein the pine needle fermentation extract extracting step (S900),
Concentrate extraction process (S910a) and put the pine needles supplied through the washing step (S100) into the extractor for 8 hours at a temperature of 75 ℃ ~ 85 ℃,
Concentrate filtration step (S920a) and to remove the sludge of the extract obtained through the concentrate extraction step (S910a),
Concentrate fermentation process (S930a) for fermenting the extract obtained through the concentrate filtration process (S920a) for 240 hours at a temperature and humidity 70% of 40 ℃ ~ 45 ℃ (S930a),
Concentrate aging process (S940a) and then aged for 120 hours at a temperature of 25 ~ 30 ℃ after removing the foreign matter of the extract formed through the concentrate fermentation process (S930a),
Method of producing liquor using pine needles, characterized in that consisting of a storage process (S950a) for refrigeration of the extract after the aging process (S940a) of the concentrate. The method according to claim 1,
The sulcus formed in the sulcus manufacturing step (S500) is the production of liquor using pine needles, characterized in that consisting of 90 to 110 parts by weight of water, 4 to 6 parts by weight of the base liquor, 10 to 20 parts by weight of pine needle concentrate, based on 100 parts by weight of gourd rice Way.
Liquor prepared by the method of manufacturing liquor using pine needles, characterized in that produced by the method according to any one of claims 1 to 5.

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