KR20160013299A

KR20160013299A - Method of rose sparkling wine using extract of reed root

Info

Publication number: KR20160013299A
Application number: KR1020140093858A
Authority: KR
Inventors: 전순실; 빙동주; 김한진; 이오석; 정형석; 조용기
Original assignee: 순천대학교 산학협력단; 농업회사법인 (주)갈대나라
Priority date: 2014-07-24
Filing date: 2014-07-24
Publication date: 2016-02-04

Abstract

The present invention relates to a process for preparing rosemary sparkling wines using a roots extract, comprising the steps of: preparing a roots extract; Mixing the fermented mulberry wine and mugwort extract at a volume ratio (v / v) of 1: 9 to 3: 7, adding the sugar and the yeast to ferment to obtain a rosemary wine; Adding rosemary extract to the rosé base wine to obtain a low alcohol rosé base wine of 6 to 8% (v / v); And adding phosphoric acid ammonium, sugar and yeast to the obtained low alcoholic rosemain wine to effect a feed-in fermentation. BACKGROUND OF THE INVENTION The rosé sparkling wine produced by the method of the present invention contains a large amount of flavor, color, and various physiologically active substances which are unique to the roots and mullets and can improve the sensuality and health as well as the health of the modern people. There is an effect of providing a new wine that matches.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing rosemary sparkling wine using rosemary extract,

The present invention relates to a process for producing rosemary sparkling wine to which rosemary extract is added.

Wine is available in France, Italy, Germany, Spain, Australia, USA, Chile. It is produced in 28 major countries including China, and is distributed in 114 consumer markets. In recent years, competition between countries has been intensifying as a wine war, and the whole domestic wine consumption market is steadily growing. In particular, imports and sales of sparkling wines have grown rapidly every year, rising 236%

Sparkling wine is a wine made by adding sugar again to general wines that do not have carbonated gas after fermentation, thereby artificially inducing fermentation again to generate air bubbles in the wine. Sparkling wines are characterized by a fruity flavor and a brioche flavor, with bubbles and bouncy flavors, and because they contain carbonated gas, they are called sparkling wines. Of these, champagne is especially produced in the Champagne region of France.

Especially, sparkling is a common method to make finished wine. After the fermentation is finished, the wine is mixed with sugar and yeast in a clear filtered wine, then put into a bottle, and then put in a bottle cap instead of a cork stopper. Becomes full. After 2 to 3 months, the fermentation is completed and a unique flavor and aroma can be obtained. However, there is a problem that yeast residue must be removed. In order to remove the yeast residue without loss of carbon dioxide gas, put the bottle upside down on a sloping wooden board and hand the bottle back to it. When the yeast waste is collected and collected at the bottle inlet, if the bottle cap is opened after opening the bottle, A method in which the residue is pushed out is used. In recent years, instead of such a complicated method, carbon dioxide gas is injected into the wine, or a second fermentation is carried out in the tank. Champagne is crystal clear and shiny, and the bubbles rise from the bottom for a long time and the bubble size should be small.

In recent years, consumption of wine has been increasing as the interest of modern people has increased, and wine has been known to be good for prevention of heart disease. However, domestic wine has a short ripening period, It is a reality that consumers are ignoring. Therefore, it is necessary to develop new sparkling wines in order to meet the demand of consumers demanding diversity along with the development of wines using domestic agricultural products.

Accordingly, the present inventors have completed the present invention by establishing a process for producing a new sparkling wine using a natural product, in addition to a sparkling wine manufacturing process.

Korean Patent Application No. 2010-0134999

It is an object of the present invention to provide a method for producing a camel root extract, Mixing the fermented mulberry wine and mugwort extract at a volume ratio (v / v) of 1: 9 to 3: 7, adding the sugar and the yeast to ferment to obtain a rosemary wine; Adding rosemary extract to the rosé base wine to obtain a low alcohol rosé base wine of 6 to 8% (v / v); And adding phosphoric acid ammonium, sugar, and yeast to the obtained low alcoholic rosemain wine to effect in-feed fermentation.

It is another object of the present invention to provide a rosemary sparkling wine to which rosemary extract prepared by the method of the present invention is added.

In order to solve the above-mentioned problems, Mixing the fermented mulberry wine and mugwort extract at a volume ratio (v / v) of 1: 9 to 3: 7, adding the sugar and the yeast to ferment to obtain a rosemary wine; Adding rosemary extract to the rosé base wine to obtain a low alcohol rosé base wine of 6 to 8% (v / v); And adding phosphoric acid ammonium, sugar and yeast to the obtained low alcoholic rosemain wine to effect a fed-in fermentation.

In one embodiment of the present invention, the camel root extract may be obtained by adding 1.5 to 3% by weight (w / v) of camelin per liter of distilled water, followed by extraction at a temperature of 110 to 120 ° C for 20 to 30 minutes have.

In one embodiment of the present invention, the saccharide is added to the sugar to a sugar content of 19 to 22 ° brix, and the yeast is saccharomyces cerevisiae in an amount of 0.4 to 0.6 wt% % (w / v), and then fermented at a temperature of 18 to 22 ° C.

In one embodiment of the present invention, ammonium phosphate added to the low alcohol rosé base wine may be added in an amount of 0.02 to 0.03% (w / w) based on the total weight of the low alcohol rosé base wine.

In one embodiment of the present invention, the yeast added to the low alcohol rosemary base wine is selected from the group consisting of Fermivin, Vitilevure Quartz, Saccharomyces cerevisiae sp. S, Saccharomyces bayanus KCCM 11339 and Saccharomyces cerevisiae KCCM 12028 < / RTI >

In one embodiment of the present invention, the Vitilevure Quartz, Saccharomyces cerevisiae sp. S, Saccharomyces bayanus KCCM 11339 or Saccharomyces cerevisiae KCCM 12028 can be a culture solution of each yeast.

In one embodiment of the present invention, the yeast to be added to the low alcohol rosemary base wine is added with 18 to 12 wt% (w / v) of yeast based on the weight of sugar water of 4 to 6 wt% (w / v) It can be added after activation at 34 ~ 36 ℃ for 1-2 hours.

In one embodiment of the present invention, the fed-batch fermentation may be performed at a temperature of 18 to 22 ° C for 8 to 10 days.

In one embodiment of the present invention, the method may further include a step of sterilization filtration after fed-in fermentation, and a step of pressurizing and dissolving carbon dioxide.

The present invention also provides a rosemary sparkling wine containing the camel root extract prepared by the method of the present invention.

1 is a photograph showing a rosemary sparkling wine using a camel root extract prepared by the method of the present invention.
FIG. 2 is a photograph showing a process of removing scum from a rosemary sparkling wine using a camel root extract according to the present invention.

The present invention provides a method for producing rosemary sparkling wine using roots, that is, reed roots.

Phragmitis Rhizoma used in the present invention refers to the root of Phragmites communis TRIN which is a perennial herbaceous plant of Poaceae. It has diuretic action, antipyretic action, liver protective action, But there is no known specific pharmacological activity and it is not well utilized as a raw material for functional foods, beverages, and liquors.

In this respect, the inventors of the present invention have thought that a natural product, Angelica japonica, has a beneficial physiological activity and can be used for the production of a wine.

Accordingly, the method for preparing rosemary sparkling wine using the rosemary extract provided in the present invention is preferably a step for producing rosemary extract; Mixing the fermented mulberry wine and mugwort extract at a volume ratio (v / v) of 1: 9 to 3: 7, adding the sugar and the yeast to ferment to obtain a rosemary wine; Adding rosemary extract to the rosé base wine to obtain a low alcohol rosé base wine of 6 to 8% (v / v); And adding the ammonium phosphate, sugar and yeast to the obtained low alcoholic base wine to effect a feed-in fermentation.

The lambskin extract is a liquid extracted from the root of the lambskin, and the lambskin extract of the present invention can be prepared by a solvent extraction method known in the art. Examples of the extraction solvent include any one selected from organic solvents such as water, alcohols having 1 to 6 carbon atoms such as ethanol and methanol, acetone, ethyl acetate, n-nucleic acid, diethyl ether, acetone and benzene, A solvent may be used. Preferably, extraction can be performed using water, an alcohol having 1 to 6 carbon atoms, or a mixed solvent thereof. When the extract is prepared by the solvent extraction method, hot water extraction, ultrasonic extraction and reflux extraction may be used. Most preferably, the camel root extract of the present invention can be prepared by a hot-water extraction method using water as a solvent.

Preferably, the camel root extract may be a hot-water extract, and the camel root extract is prepared by adding 1.5 to 3% by weight (w / v) of camelin per liter of distilled water and then extracted at a temperature of 110 to 120 ° C for 20 to 30 minutes May be obtained. In order to increase the extraction efficiency, the fine roots may be pulverized with a pulverizer.

After preparing the extract of Angelica keiskei, the fermented mugwort wine and the mugwort extract prepared are mixed at a volume ratio (v / v) of 1: 9 to 3: 7 and added with sugar and yeast to ferment the rosemary wine have. When the rice husk extract is added below the above-described range, the beneficial physiological activity by the brow muscle may not be contained in the prepared wine, whereas when it is added in excess of the above-described range, it is possible to produce a wine with insufficient sensuality And it is preferable to add the camel root extract within the above range.

Further, in the present invention it was used in addition to the wild grape nogeun as a main component for the production of wine, wild grape (scientific name: Vitis amurensis , wild grape) is a deciduous vine plant belonging to the genus Gramineae in the dicotyledonous plant river. It is native to Northeast Asia, China, and Japan. It is common in mountains and forests in Korea because of its high tolerance and cold resistance. The grapes are rich in K, Ca, Fe, and minerals compared to grapes and have a high polyphenol content. Resveratrol is known to have high antioxidant activity and anticancer, platelet aggregation inhibition, and inflammation.

Therefore, the wines prepared according to the present invention can be used to produce wines having a variety of functions beneficial to the human body, since both the fungus and the fungus having excellent pharmacological activity are used.

The saccharide used for preparing rosé base wine is adjusted to have a sugar content of 19 to 22 ° brix using sugar, and the yeast is saccharomyces cerevisiae in an amount of 0.4 to 0.6 wt% based on the total weight of rosé base wine, (w / v), and then fermented at a temperature of 18 to 22 ° C.

After the rosé base wine is prepared, a low-alcohol rosé base wine of 6 to 8% (v / v) can be prepared by adding rosemary extract to the rosé base wine.

According to one embodiment of the present invention, after the rosé base wine was tested for possibility of fermentation by adding yeast, there was a problem that the fermentation could not proceed due to a low growth of yeast because the alcohol frequency was somewhat high as 14 to 16%. Therefore, in order to reduce the alcohol content of the obtained rosemary-based wines, the low-alcohol rosemary wines of 6-8% (v / v) were prepared by adding mugwort extract to the yeast, I can see that it is well done.

Thereafter, ammonium phosphate, sugar, and yeast may be added to the low alcohol rosé base wine to perform a step of feeding fermentation.

At this time, ammonium phosphate added to the low alcohol rosé base wine can be added in an amount of 0.02-0.03% (w / w) based on the total weight of the low alcohol rosé base wine, and added to the low alcohol rosé base wine Yeast are Fermivin, Vitilevure Quartz, Saccharomyces cerevisiae sp. S, Saccharomyces bayanus KCCM 11339 and Saccharomyces cerevisiae KCCM 12028 may be used.

Among the yeasts used in the present invention, Vitilevure Quartz, Saccharomyces cerevisiae sp. S, Saccharomyces bayanus KCCM 11339 or Saccharomyces cerevisiae KCCM 12028 can be a culture solution of each yeast.

The yeast added to the low alcohol rosemary base wine is added with 18 to 12 weight% (w / v) of yeast based on the sugar water weight of 4 to 6 weight% (w / v) The fermentation can be carried out at a temperature of 18 ~ 22 ℃ for 8 ~ 10 days.

The present invention also relates to a method for producing rosemary sparkling wines, which comprises adding rosemary extract according to the present invention to the rosemary sparkling wine according to the present invention through a step of sterilization filtration and pressurizing and dissolving carbon dioxide, So that the rosemaking sparkling wine can be produced.

Hereinafter, the present invention will be described in more detail with reference to Examples. It should be apparent to those skilled in the art that these embodiments are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples

Example One : Fagot Extract Sparkling wine Produce

<1-1> Preparation of Angelica keiskei Radix Extract

The extracts were filtered through a filter paper (Whatman No 2, Maidstonem England), and then the extracts were filtered through a filter paper (Whatman No 2, Maidstonem England) &Lt; / RTI >

<1-2> Preparation of rosé base wine

For the preparation of rosemary base wines to which roots were added, rosemary wines having been subjected to the first fermentation and the roots extract prepared in <1-1> were mixed at a mixing ratio of 1: 9 (v / v) In order to investigate the effect of the extracts on the fermentation, distilled water was used as a control. At this time, the above-mentioned primary fermented mulberry wines were crushed and crushed, and sugar was added thereto to adjust the sugar content to 25 ° Brix, followed by primary fermentation at 20 ° C for 2 weeks, Were used.

The base wine diluted with distilled water was added with sugar and adjusted to 21 ° Brix. Saccharomyces cerevisiae was inoculated in an amount of 0.5% by weight, and fermented in an incubator at 20 ° C.

<1-2-1> Analysis of changes in physicochemical properties during fermentation

(A) pH and acidity change

The pH and acidity changes of the base wines were investigated. The results are shown in Tables 1 and 2 below. The initial pH was significantly higher in the control group (3.5 mg / kg body weight) than the control group (3.5 mg / kg body weight) and the addition group (3.5 mg / kg body weight). The increase in the fermentation period resulted in a decrease in both groups And 3.21 and 3.23 at 14th day, respectively (Table 1). The initial pH of the control group and control group were 1.83 and 1.55, respectively (p <0.05). As the fermentation period increased, both groups showed a tendency to increase. And 4.05 on the 14th day of fermentation, showing no significant difference (p <0.05) (see Table 2).

<1-2-2> Changes in sugar content and alcohol content

The sugar content and alcoholic changes of the base wines were investigated. The results are shown in Tables 3 and 4 below. The initial sugar content was increased to 21 ^o Brix by the addition of sucrose to both fermented soybean curd extract and fermented soybean paste (control group). On the first day of fermentation, 20.20 ^o Brix and 19.53 ^o Brix of control and added groups showed slightly lower sugar content but no significant difference (p <0.05). From the second day of fermentation, the sugar content dropped sharply. On the 14th day, 7.33 ^o Brix and 6.90 ^o Brix, respectively, were significantly lower (p <0.05). During the fermentation period, the consumption rate of sugar was higher than that of the control group.

In addition, alcohol content was not significantly different between the two groups (p <0.05) on the first day of fermentation, but increased rapidly from the second day of fermentation to 4.13% and 5.07% (P <0.05). During the fermentation, the addition group was significantly higher (p <0.05) except for the 8th day (p <0.05). On the 14th day of fermentation, 13.83% and 14.20% ).

Therefore, the inventors of the present invention have found that it is possible to rapidly accelerate the consumption of sugars and to shorten the fermentation time.

<1-3> Manufacture of sparkling wine with rice husk extract by bottle fermentation

Through the experiment of < 1-2-2 >, the present inventors found that the alcohol content of rosemary wines added with camel root extract was 14 ± 40%. In order to confirm the possibility of fed-in fermentation before carrying out the fed-in fermentation, 350 ml of the prepared rosé base wine was added with Saccharomyces cerevisiae 0.5% by weight and 1% by weight, respectively, and 5.6 g of sugar was added thereto, followed by fermentation in an incubator at 20 ° C. However, it was found that the fermentation did not occur. As a result of this preliminary experiment, it was confirmed that the growth of yeast was inhibited by the alcohol content of 14%, and it was thought that the yeast could adapt to the high alcohol content and tolerance, Alcohol - based wine with low alcohol content of 8% was prepared and fed by in - feed fermentation. In addition, 0.025% (w / w) of ginseng ammonium was added to help the growth of yeast.

At this time, the yeast used for sparkling wine production is as follows. Dried yeast Fermivin (Saccharomyces cerevisie; DSM Food Specialties, Delft, Netherlands) and Vitilevure Quartz (Saccharomyces cerevisia var. Bayanus), Saccharomyces cerevisiae sp. S was used, and Saccharomyces bayanus KCCM 11339 and Saccharomyces cerevisiae KCCM 12028 was purchased from the Korean Microbiological Center. Four species except fermivin were plated on PDAgar solid medium (Difco, USA), cultured at 30 ° C for 3 days, and single colonies were separated and cultured 2 times. The isolated strains were inoculated into YM broth (Difco, USA) and cultured at 30 ° C for 3 days with shaking. The culture broth was centrifuged at 7,000 × g for 15 minutes to remove the supernatant, and the same amount of distilled water was added to the recovered cells. The yeast culture solution prepared in the same amount (1.0 × 10 ⁸ cfu / ML) % Sucrose was added 10% by weight yeast to total weight (100%) and activated at 35 ° C for 1 hour. 0.5% of yeast was inoculated in 750 ml of base wine to which sugarcane extract was added, and 12 g of sugar was added to supply sugar. Bottle fermentation was carried out at room temperature (20 ° C) for 8 days to prepare rosé sparkling wines with roots extract added. The rosé sparkling wines produced are shown in Fig.

The Fagot Extract Rosé Sparkling Of wine pH And acidity change measurement

The change in pH and acidity of the sparkling wine to which the camel root extract of the present invention prepared in the above example was added was measured, and the results are shown in Tables 5 and 6 below.

As a result of the analysis, the initial pH of the infusion was 3.60 and the group A showed no significant difference (p <0.05) until the 2nd day of feeding and decreased from the 4th day. All of the experimental groups except A group showed a tendency to decrease from the 1st day of fermentation, and 3.28 ~ 3.33 at 8th day of fermentation showed no significant difference (p <0.05). The initial pH of the feed was 2.94 and the fermentation time was increased with increasing fermentation time. The fermentation time was significantly higher in group A (4.03) at 8 days (p <0.05). The notation A to E in the tables used in the following experiments refers to wines produced by different yeasts as follows.

A. Fermivin (DSM Food Specialties, Delft, Netherlands)

B. Vitilevure Quartz (DANSTAR FERMENT AG, Bahnhofstrasse, Switzerland)

C. Saccharomyces cerevisiae sp. S

D. Saccharomyces femaleus KCCM 11339

E. Saccharomyces cerevisiae KCCM 12028

The Fagot Extract Rosé Sparkling Of wine Measurement of sugar content and alcohol content change

The changes in sugar content and alcohol content of sparkling wines were investigated. The results are shown in Tables 7 and 8 below.

As a result of the analysis, the sugar content of the initial bottle was 6.47 ^o brix, and the sugar content of the experimental group was decreased from the first day of fermentation and decreased significantly as the fermentation progressed (p <0.05). On the 8th day of feeding, C group showed the highest value of 4.83 ^o brix and the other experimental groups showed no significant difference (4.63 ~ 4.67) (p <0.05). The initial alcohol content was 7.63%, which was significantly increased in the experimental groups after the start of the fed-batch fermentation (p <0.05). On the eighth day, the D group showed the highest value (8.67%) (p <0.05) and the C group had the lowest value (8.43%).

The Fagot Extract Rosé Sparkling Of wine Pressure change measurement

The pressure of the sparkling wine to which the mugwort extract was added was measured, and the results are shown in Table 9 below. On the first day of feeding, the experimental group showed a pressure of 0.25 ~ 0.5 kgf / ㎠, and on the 2nd day of feeding, the highest value was 1.17 kgf / ㎠ in group A. On the fourth day of feeding, group B showed the highest value (2.37 kgf / ㎠) (p <0.05) and lowest value of group D was 1.42 kgf / ㎠. On day 8, there was no significant change in atmospheric pressure. On day 8, group B was 4.30 kgf / ㎠, group D was 3 .58 kgf / ㎠, group C was 3.35 kgf / ㎠, group E was 3.27 kgf / The final pressure was measured at 2.97 kgf / cm2. 12 g of sugar was added to produce 4 atmospheres of CO ₂ , but only 4 of atmospheric pressure in group B was reached.

The Rosé Sparkling Of wine Bottle turn , Scum Remove and Sugar analysis

In the above example, during the wine making process of the present invention, bottle was turned upside down (3 to 4 kgf / cm 2) when pressure was generated by the bottle fermentation period, and bottling was performed for 3 weeks to collect yeast and debris toward the bottle inlet . The precipitate collected toward the bottle inlet was instantaneously frozen in the bottle neck to remove the precipitate, and about 40 ml, which was lost while removing the residue, was supplemented with syrup to prepare the desired sugar content wine. In this experiment, 40ml of 70brix syrup was added and the final sugar content of the product was measured as 8.4brix in group A, 8.4brix in group B, 7.7 brix in group C, 8.9 brix in group D and 8.1 brix in group E. The scraping process described above is shown in FIG.

The Rosé Sparkling Of wine Sensory test

A preference survey of the sparkling wine of the present invention, in which the extract was added, was conducted. The sensory evaluation was performed on adult male and female adults (17 males and 23 females), and the control group was a product sold in the market. The alcohol content was 5.5%, the sugar content was 12.4% I chose wine with a red color and a price of 25,000 won. The sensory test results are shown in Tables 9 and 10 below.

As a result, the color of the preference test showed the highest value in the control group (7.68) and the test group showed no significant difference (6.65 ~ 6.30) (p <0.05). The flavor, softness and overall acceptability of the control group were the highest at 6.90, 7.13 and 7.33, respectively, and the overall acceptability was higher than the average of 5.25 ~ 5.58 in the experimental group. Among the experimental groups, E group showed high scores.

In addition, the sweetness (sweetness) of the control group was the highest and the test group showed no significant difference (p <0.05). The amount of air bubble and persistent air bubble were 5.30 and 5.48 for the control group and 5.60 for the B group, respectively. In the barometric pressure measurement, group B was the highest at 4.30 kgf / ㎠, and the amount of yeast producing CO ₂ was also high. Astringency was highest in group B (4.33).

These results indicate that the sparkling wines prepared by the method of the present invention can be used as a main raw material for the wine production by obtaining good evaluation in the sensory part, 5.58, but there was no significant difference among the experimental groups. The pressure was highest in the group B, and it was found that the group B was most suitable for the preparation of the rosemary sparkling wine with the mugwort extract.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims

Preparing a camel root extract;
Mixing the fermented mulberry wine and mugwort extract at a volume ratio (v / v) of 1: 9 to 3: 7, adding the sugar and the yeast to ferment to obtain a rosemary wine;
Adding rosemary extract to the rosé base wine to obtain a low alcohol rosé base wine of 6 to 8% (v / v); And
And adding phosphoric acid ammonium, sugar and yeast to the obtained low alcoholic rosemary wine to effect in-feed fermentation.

The method according to claim 1,
Wherein the extract is obtained by adding 1.5 to 3% by weight of roots per liter of distilled water and then extracting the roots at a temperature of 110 to 120 ° C for 20 to 30 minutes.

The method according to claim 1,
The sugar is added to the sugar to adjust the sugar content to 19 to 22 ° brix. The yeast is inoculated with 0.4 to 0.6 wt% (w / v) of saccharomyces cerevisiae based on the total weight of rosé base wine Followed by fermentation at a temperature of 18 to 22 占 폚.

The method according to claim 1,
Wherein the ammonium phosphate added to the low alcohol rosé base wine is added in an amount of 0.02 to 0.03% (w / w) based on the total weight of the low alcohol rosé base wine.

The method according to claim 1,
The yeast added to the low alcohol rosé base wine is Fermivin, Vitilevure Quartz, Saccharomyces cerevisiae sp. S, Saccharomyces bayanus KCCM 11339 and Saccharomyces cerevisiae &Lt; / RTI > KCCM 12028.

6. The method of claim 5,
The Vitilevure Quartz, Saccharomyces cerevisiae sp. S, Saccharomyces bayanus KCCM 11339 or Saccharomyces cerevisiae KCCM 12028 is characterized in that a culture medium of each yeast is used.

The method according to claim 1,
The yeast added to the low alcohol rosemary base wine is added with 18 to 12 wt% (w / v) of yeast to 4 to 6 wt% (w / v) of sugar water weight, &Lt; / RTI > for a further period of time.

The method according to claim 1,
Wherein the fed-in fermentation is fermented at a temperature of 18 to 22 DEG C for 8 to 10 days.

The method according to claim 1,
Further comprising a step of sterilization filtration after co-fermentation and a step of infusion by pressurizing and dissolving carbon dioxide.

9. A rosemary sparkling wine containing camomile extract prepared by the process of any one of claims 1 to 9.