KR20170026740A

KR20170026740A - Manufacturing method for dried grape and dried grape wine

Info

Publication number: KR20170026740A
Application number: KR1020150120879A
Authority: KR
Inventors: 한기동; 김상욱; 한성식
Original assignee: 영남대학교 산학협력단
Priority date: 2015-08-27
Filing date: 2015-08-27
Publication date: 2017-03-09
Also published as: KR101753975B1

Abstract

The present invention relates to a method for producing dried grape wine, and to dessert dried grape wine produced through the method. The method comprises: a first step of producing dried grapes by drying grapes washed by water through circulating air; a second step of producing a grape crushed material by crushing the dried grapes; a third step of producing a dried grape extract extracted by adding water in the grape crushed material; a fourth step of adding an oxidation preventing agent in the dried grape extract and stabilizing the same; a fifth step of inoculating a fermentation strain in the stabilized grape extract and fermenting the same; a sixth step of filtering the firstly fermented grape extract, and fermenting a filtered material; a seventh step of separating (lacking) precipitates of the fermented grape filtered material; and an eighth step of aging the grape filtered material from which precipitates are separated. The dried grape wine according to the present invention has a low methanol content, has excellent fragrances, satisfies consumer preference, and has reduced production costs compared to a conventional freezing and drying scheme. Accordingly, the wine of the present invention can be provided as good quality dessert wine at reasonable prices to consumers.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dried grape and a dried grape wine,

The present invention relates to a method for producing a wine using dry grapes dried by an air circulation drying method and a dried grape wine for dessert wines produced by the method.

Wine is an alcoholic beverage made by fermenting ripe grape sugar. It is called Wine (wine) in English, Vin (bang) in French, Vino in Italian, and Wein in German. The wine contains catechins, polyphenols, and resveratrol, which are known to help prevent aging and prevent heart disease, brain disease, and cancer. In 1991, CBS's popular program, '60 Minutes', entitled 'French paradox' It attracted even more attention as it was airing. In this broadcast, France consumed a lot of saturated fat, and despite high rates of smoking and hypertension, death rates due to heart disease were two to three times lower, resulting in a four times increase in US wine sales.

According to the research by the Korean Wine Sommelier Association (Chung Jin Seok, the characteristics of wine preferred by domestic consumers, 2005), domestic consumers seem to prefer red wine with rich flavor of wine and sweetness. Are classified as dessert wines according to the purpose of the meal. Sweet dessert wines are produced mainly in Europe and Australia, such as Germany, France, Italy, Canada, Austria and Spain. Ice wine is produced by freezing grapes by slowing the harvest until winter according to the sugar concentration method. The grape harvest is made by using microorganisms, the harvest wine is dried in the open state of the fruit without harvesting grapes, and the wine is added to the wine during wine fermentation, alcohol content and increased the sugar content is divided into port wine. Dessert wines have the advantage that sugar is concentrated, sweetness is strong, and anyone can enjoy it comfortably. However, since they are freezing and drying process, the yield is less than 30% of general wine.

Domestic dessert wines are produced in Yeongcheon, Gyeongbuk, Gyeongnam, Gyeongnam, Ansan, and Chungbuk, Yongdong, etc. Most of the grapes are juiced, and the juice is made high in sugar by freeze drying.

However, due to the nature of the manufacturing process, wine production by freeze concentration is generally expensive due to the high manufacturing cost, which makes it difficult for consumers to buy easily and low awareness of consumers due to lack of marketing and publicity.

Therefore, it is necessary to develop a dessert wine that is easy to purchase by lowering the manufacturing cost.

1. Korean Patent No. 10-0561035.

Accordingly, it is an object of the present invention to provide a method for producing dried grape wine.

It is another object of the present invention to provide a dried grape wine for dessert wines produced according to the above-described method.

In order to accomplish the above object, the present invention provides a method for producing dried grapes comprising: a first step of circulating and drying grapes washed in water to prepare dried grapes; A second step of crushing the dried grapes to produce a grape crush; A third step of preparing dried grape extract by adding water to the grape crush; A fourth step of adding an antioxidant to the dried grape extract and stabilizing it; A fifth step of inoculating and fermenting the fermentation strain to the stabilized grape extract; A sixth step of filtering the primary fermented grape extract and fermenting the filtrate; A seventh step of lacking the precipitate of the fermented grape filtrate; And aging the grape filtrate from which the precipitate has been separated. The present invention also provides a method for producing dried grape wine.

According to another aspect of the present invention, there is provided a dried grape wine for dessert wines produced according to the method.

According to the present invention, dried grape wine fermented with Saccharomyces cerevisiae MFST in dry grapes dried without drying through an air circulation drying method has low methanol content, excellent aroma and satisfies consumer preferences, The manufacturing cost is reduced as compared with the drying method, so that it can be provided to consumers as a dessert wine of a reasonable price and good quality.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart for manufacturing a dried grape wine according to the present invention,
Fig. 2 is a growth curve of Saccharomyces cerevisiae MFST, EC-1118, Pasteur red or B-2, which is a strain,
FIG. 3 is a graph showing the resveratrol content of dried grape wines according to fermentation strains using high performance liquid chromatography (HPLC). In FIG. 3, A indicates the content of cis-resveratrol 3 is a graph showing the content of trans-resveratrol, and FIG.
4 and 5 show results of analysis of the organic acid content of dried grape wines according to fermentation strains by using HPLC. In FIG. 4, A is a wine fermented with EC-1118, and B of FIG. 4 shows fermented with Pasteur Red 5, A in FIG. 5 is a wine fermented by B-2, and B in FIG. 5 is fermented by MFST,
FIGS. 6 and 7 are the results of analyzing the methanol content and the volatile flavor component content of dried grape wines according to fermentation strains using gas chromatography (GC). In FIG. 6, A is wine according to general fermentation 6, B is fermented with EC-1118, C in Fig. 6 is fermented with Pasteur Red, A in Fig. 7 is fermented with B-2, and B in Fig. It is a wine,
8 is a graph showing the difference in methanol content and volatile flavor component content of dried grape wines according to fermentation strains during fermentation.

Hereinafter, the present invention will be described in detail.

The inventor of the present invention has found that the dried grapes prepared at room temperature by the air circulation drying method and the saccharose-derived yeast Saccharomyces cerevisiae The present invention has been completed by manufacturing dry grape wines which can satisfy the consumers' preferences while reducing the manufacturing cost by using Levicia MFST.

Accordingly, the present invention provides a method for producing dried grapes, comprising: a first step of circulating and drying grapes washed in water to prepare dried grapes; A second step of crushing the dried grapes to produce a grape crush; A third step of preparing dried grape extract by adding water to the grape crush; A fourth step of adding an antioxidant to the dried grape extract and stabilizing it; A fifth step of inoculating and fermenting the fermentation strain to the stabilized grape extract; A sixth step of filtering the primary fermented grape extract and fermenting the filtrate; A seventh step of lacking the precipitate of the fermented grape filtrate; And aging the grape filtrate from which the precipitate has been separated. The present invention also provides a method for producing dried grape wine.

The dried grapes of the first stage are prepared by drying the grapes which have not removed grape stems by an air circulation type drying method. The air circulation type drying method starts at 20 to 30 ° C and is carried out by 25 to 30% When dried, the temperature is changed from 35 to 50 DEG C and is carried out at room temperature until it is dried by 30 to 60% of the initial weight of the grape.

When the grape stem is removed and dried, the drying time is shortened, but the grape stem of the grape is not removed during drying because the content of the substance related to the quality of the wine such as polyphenol is lower than that of the grape.

Preferably, the dried grape has a sugar content of 30 to 50 Brix.

The antioxidant in the fourth step is not limited to sulfite or potassium metabisulfite.

In addition, the stabilization is preferably carried out for 6 to 12 hours.

The fermentation strain of the fifth step is any one selected from the group consisting of Saccharomyces cerevisiae MFST , EC-1118, Pasteur red and B-2, more preferably Saccharomyces cerevisiae MFST , It is Mrs Serevicia MFST.

The Saccharomyces cerevisiae MFST was deposited with the Korean Microorganism Preservation Center under the name KCCM11720P and is a resistant yeast derived from domestic grapes.

EC-1118 is a commercial wine yeast Saccharomyces bayanus .

The Pasteur Red is a commercial wine yeast, accharomyces cerevisiae .

The above-mentioned B-2 is a wild-type strain derived from domestic grape and is acaromyces cerevisiae .

In the fifth step, fermentation is performed at 20 to 25 ° C for 10 to 14 days, and in the sixth step, fermentation is preferably performed at 20 to 25 ° C for 5 to 7 days.

The fermentation in step 6 above refers to the fermentation of the strain put in step 5, not the addition of the strain.

If the temperature is out of the above range, the problem is that the weakly usable component is deformed.

In addition, the aging in the eighth step is preferably performed for 20 to 40 days.

If the temperature is outside the above range, the flavor may be changed due to the carbonic acid generated during yeast or fermentation.

In addition, the present invention provides a dried grape wine produced by the above production method, and the dried grape wine according to the present invention can be provided as a dessert wine.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

< Example 1> Drying grapes using an air circulating dryer

The grapes were purchased from Myeongsan (MBA, Gyeongsan) which were harvested from Kyungsan. The grapes were dried by subdividing 5 to 6 grains without removing grape stem. (T-700, manufactured by Taein Co., Ltd.) until it was dried at 20 ° C, changed to 35 ° C on the 10th day, dried by 25% of the initial weight of the grapes and dried to 50% Co., Daegu, Korea) at room temperature.

< Example 2> Dry grapes wine Produce

As shown in Fig. 1, a wine using dried grapes was prepared. The dry grapes prepared in Example 1 were crushed and 100 ppm of potassium metabisulfite (K ₂ S ₂ O ₅ ) was added thereto. After 12 hours of stabilization, the strain was inoculated.

Saccharomyces cerevisiae MFST (KCCM11720P) was used as a fermentation strain and commercially available yeast EC-1118 ( Saccharomyces bayanus ) and Pasteur red ( Saccharomyces S. cerevisiae , P.red), and the wild-type strain B-2 ( Saccharomyces cerevisiae ), and fermentation characteristics were compared and evaluated. All strains were shake cultured in YPD liquid medium containing 1% yeast extract, 2% peptone, 2% dextrose for 48 hours, centrifuged at 4000 rpm for 20 minutes, The recommended level of 5.0 × 10 ⁶ cells / mL was inoculated. The inner temperature of the fermenter was maintained at 23 ° C to 25 ° C to promote the fermentation of the grape must. The mixture was stirred twice daily to facilitate the extraction of phenolic compounds. The primary fermentation was carried out for 14 days in order to induce leaching of useful components of dried grape. After fermentation for 7 days after filtration, it was lacking and aged for 30 days.

< Experimental Example 1> Viable yeast cell count

The number of viable cells was determined by spreading by YPD agar medium (yeast extract 1%, peptone 2%, glucose 2%, agar powder 1.5%) using a spread plate method, shading, And the resulting colonies were counted as viable cell counts of yeast.

As a result, as shown in Fig. 2, it was confirmed that EC-1118 and MFST grow better than other strains.

< Experimental Example 2> pH, Tannic acid ratio (soluble solid) and alcohol concentration

The pH and saccharic acid ratio of dried grape wines prepared by different fermentation strains in Example 2 were measured with a pH meter (FiveEasy) at room temperature according to the method of Association of Official Analytical Chemists (AOAC) FE20, Mettler Toledo, Switzerland), and the sugar content was measured at room temperature using a refractive index meter (Refractometer, Master-M, ATAGO, Japan). The alcohol content of the sample was measured using a syringe system after adjusting the amount of the alcohol from 15 ° C. to 100 mL after primary distillation according to the mainstream analysis specification. The results are shown in Table 1 below.

EC = 118 P.red B-2 MFST pH 3.98 ± 0.00 3.97 ± 0.01 3.99 ± 0.01 3.95 ± 0.01 Sugar content ° Brix ) 25.00 ± 0.00 28.17 ± 0.06 32.00 ± 0.00 30.20 ± 0.00 Alcohol( % ) 13.40 + 0.06 12.37 ± 0.21 10.83 ± 0.23 12.30 ± 0.10

The pH of dried grape wines prepared from different fermentation strains was 3.95 to 3.99 and there was no significant difference among the experimental groups. In the case of solid content, commercial strains consumed sugar faster than self - isolated strains (MFST). When fermentation was completed, residual sugar was low and alcohol content was high.

< Experimental Example 3> Determination of phenolic compound content

3.1 Measurement of polyphenol content

The polyphenol content was determined by modifying the method of Folin-Denis, Gutfinger, T. J. Am. Oil Chem. Soc., 58, 966-968, 1981. That is, 1 mL of Folin-Ciocalteu's reagent (Sigma, USA) was added to 0.2 mL of dried grape wine prepared by different fermentation strains in Example 2, reacted for 3 minutes, 0.8 mL of 10% sodium carbonate was added After incubation for 1 hour at room temperature, absorbance was measured at 765 nm using a spectrophotometer (UV1601, SHIMADZU, JAPAN). Polyphenol content was measured using a standard curve of tannic acid solution.

3.2 Total flavonoids ( Flavonoid ) Content measurement

The total flavonoid content was measured as follows. 0.8 mL of ethanol was added to 0.2 mL of dried grape wine prepared by different fermentation strains in Example 2, 1 mL of 2% AlCl ₃ solution was added, and the mixture was reacted for 1 hour. Then, using a spectrophotometer at room temperature, 420 nm, and the flavonoid content was measured using a quercetin solution standard curve.

3.3 Total Anthocyanins ( anthocyanin ) Content measurement

The amount of anthocyanin in dried grape wines produced by different fermentation strains in Example 2 was measured as follows. 1 mL of dried grape wine was mixed with 1 mL of 0.025 M potassium chloride (pH 1.0) or 1 mL of 0.4 M sodium acetate buffer (pH 4.5). The absorbance of the reaction solution was measured at 510 nm and 700 nm after measuring cyanidin-3-glucoside molar extinction coefficient of (cyanidin-3-glucoside) ^- anthocyanin content was calculated from the equation below using ^{(ε = 26,900 M -1 cm 1} ).

[Equation 1]

Anthocyanin content (mg / kg) = A × MW × D × 1000 / ε × V

* A (absorption _{value) = (A 510nm -A 700nm)} pH1 .0 - (A 510nm -A 700nm) pH4 .5

MW (molecular weight of cyanidin-3-glucoside) = 449.2

* D (dilution factor) = dilution ratio of sample

*? (absorbance of cyanidin-3-glucoside moles) = 26,900 M ^-1 cm ^-1

* V = final volume of sample

The results of phenolic compounds (polyphenol, flavonoid and anthocyanin) content of dried grape wines prepared by different fermentation strains in Example 2 are shown in Table 2 below.

EC = 118 P.red B-2 MFST Total polyphenol
(TAE mg / L) 4693.10 ± 70.11 4677.62 + - 22.68 4381.79 + - 61.86 4543.10 + - 57.74 Total flavonoid
( QE mg / L) 144.31 ± 0.00 88.56 + - 2.63 139.13 ± 0.00 98.33 + - 0.99 Total anthocyanin
(mg / L) 7.14 ± 0.33 6.61 + 0.14 4.94 0.25 5.52 + 0.02

The content of phenolic compounds was higher in the order of EC-1118, P.red, MFST and B-2. The content of phenolic compounds in wine was increased by elution of phenolic compounds such as shells, seeds and stems as fermentation proceeded. In case of B-2, the fermentation rate was slower than the other experimental groups and the elution of phenolic compounds was considered to be low . The contents of flavonoids were in the order of EC-1118, B-2, MFST, and P.red. The content of phenolic compounds was different from that of EC-1118, B-2, MFST and P.red. Anthocyanin content was higher in commercial strains than in self - isolated strains (MFST).

< Experimental Example 4> Resveratrol ( Resveratrol ) Content analysis

The dried grape wine prepared by different fermentation strains in Example 2 was diluted 10-fold and used in the experiment. The content was confirmed by substituting into a standard calibration curve prepared with Resveratrol standard. The high-speed liquid chromatography (HPLC) conditions for confirming resveratrol content are shown in Table 3 below.

device Condition Model Waters HPLC system column Waters deltaPak C18 column, reverse phase, 100 Å, 15 μm (300 mm × 3.9 mm) Dose 20 μL Column temperature 30 ℃ Solvent system Acetonitrile / water (4: 6) Detector UV @ 285 (cis) / 307 (trans) nm (2489 UV / visible detector, water) flux 0.6 mL / min

The resveratrol content of the dried grape wines as determined by HPLC is shown in FIG. 3, and the contents shown in the peaks of the reference material are shown in Table 4 below.

EC-1118 P.red B-2 MFST Normal Cis - Resveratrol
( Cis - resveratrol , mg / L) 56.896 55.815 45.197 43.745 40.254 The trans- Resveratrol
(Trans- resveratrol , mg / L) 20.03 25.317 19.607 19.058 18.692

According to FIG. 3 and Table 4, the resveratrol content of the experimental group fermented with EC-1118 and P.red showed a tendency higher than the resveratrol content of the MFST-fermented experimental group.

< Experimental Example 5> Measurement of organic acid content

The organic acid content of dried grape wines prepared by different fermentation strains in Example 2 was measured by HPLC. Standard solutions were prepared by diluting acetic acid, citric acid, lactic acid, malic acid, tannic acid, and tartaric acid in 5 mM H ₂ SO ₄ by concentration, Min, centrifuged, and filtered through a 0.2 μm membrane filter. Standard calibration curves were prepared and used. The HPLC conditions are shown in Table 5 below.

device Condition Model Waters HPLC system column Bio-Rad organic acid standard Aminex HPX-87H (300 mm x 7.8 mm) Dose 20 μL Column temperature 40 ℃ Solvent system 5 mM H ₂ SO ₄ Detector UV @ 210 nm (2489 UV / visible light detector, water) Flow rate 0.6 mL / min

The organic acid content of dried grape wines determined by HPLC is shown in Figs. 4 and 5 and Table 6 below.

(mg / L) EC-1118 P.red B-2 MFST Citric acid 1.202 1.260 1.252 1.200 Lactic acid 2.071 2.043 2.250 2.105 Malian 2.771 2.859 2.920 2.831 Tannic acid 7.958 7.022 5.982 5.847 Tartaric acid 0.685 0.644 0.615 0.622 Sum 14.687 13.828 13.019 12.605

The organic acid content of the dried grape wines prepared by varying the fermentation strains was EC-1118 (A in Fig. 4), P.red (B in Fig. 4), B-2 ) Were 14.687, 13.828, 13.019 or 12.605 g / L, respectively. Tannic acid content was the highest in all experimental groups, followed by malic acid, lactic acid, citric acid and tartaric acid. MBA varieties mainly used for wine brewing in Korea are known to have lower tannic acid content and higher malic acid content than overseas banned varieties, and similar organic acid contents can be confirmed in MBA varieties. Lactic acid content of malo-lactic fermentation during the second fermentation was found to be normal, but there was no significant difference between the two groups.

< Experimental Example 6> Analysis of Methanol Content and Volatile Flavor Components

The methanol content and the aroma component analysis of the dried grape wines prepared by different fermentation strains in Example 2 were analyzed by gas chromatography (GC). The dried grape wines were distilled and analyzed by filtration with a 0.45 μm membrane filter. Each sample was assigned to a standard calibration curve with R ² = 1 compared to the retention time of the reference material and the amount was determined. GC conditions are shown in Table 7 below.

device Condition Model Agilent Technologies 6890N, USA column Innowax Closed Linked (60mm x 0.25mm x 0.5μm) Column temperature Initial 40 ° C (2 min) - 10 ° C / min - Final 120 ° C (2 min) Carrier gas He Dose 1.0 μL Detector Flame Ionization Detector (FID) Injector temperature 220 ℃ Detector temperature 230 ℃ Split ratio 5: 1 flux 1.0 mL / min

The chromatograms of standard samples for analyzing methanol content and volatile flavor components ethyl acetate, fusel oil and the like of dried grape wines produced by different fermentation strains are shown in Figs. 6 and 7 And the results of analyzing the samples using the same are shown in FIG.

Methanol is mainly produced by the decomposition of pectin. When it is absorbed into the human body, it transforms into formaldehyde, which damages the optic nerve or damages the life of the optic nerve. It is known that the content of methanol in the fruit wine is 1000 mg / L .

Acetaldehyde accounts for more than 90% of aldehydes in wine and is known as an intermediate product of alcohol fermentation. In table wines, an incense of 50 mg / L or more is undesirable, while a sherry wine is more than 300 mg / L (wine, Kim, Chulcheol, 2009). Ethyl acetate is a typical volatile ester and is known as a by-product of acetic acid. Acetic acid is an indicator of acetic acid contamination when it is detected by humans when the content is more than 120 mg / L, but it plays a positive role in contributing to the complexity of wine rather than the content of 50 ~ 80 mg / L. Isoamyl alcohol, commonly known as a kind of fugel oil, reacts with acetic acid in wine to form isoamyl acetate, which gives it a tropical fruit flavor.

As shown in FIGS. 6 to 8, the methanol content and the volatile flavor component of the dried grape wine according to the difference of the fermentation strains were examined. As a result, the methanol content of the dried grape wine fermented using the MFST strain was the lowest and the isoamyl alcohol content was the highest Respectively.

< Experimental Example 7> Sensory evaluation

In order to evaluate the sensory evaluation of dry grape wine according to the present invention, general sensory personnel composed of 30 persons were selected and the sensory evaluation of dried grape wine mainly made of different kinds of fermenting bacteria was carried out. In the second sensory evaluation, And compared with the best-in-class test suite and commercially available sweet or dessert wines. The sensory evaluation was carried out by the 7 point scaling method for color, incense, taste, texture, and overall acceptability. The sensory score was 1 point (very bad) to 7 points (very good).

7.1 Primary Sensory evaluation

As a result of the first sensory evaluation of the dessert wines according to the difference of the fermenting bacteria, the general sensory evaluation was carried out on 30 persons. The results are shown in Table 8. The color of the fermented fermented by B-2 and MFST, the fermented fermented by EC-1118, The taste and overall acceptability were the highest in MFST fermented experimental group.

EC-1118 P.red B-2 MFST color 4.40 0.55 4.00 ± 0.00 4.60 ± 0.89 4.60 0.55 zest 5.20 ± 0.84 3.60 ± 0.548 4.20 ± 0.837 4.80 + - 0.84 flavor 5.20 ± 0.84 4.20 ± 0.84 3.60 ± 0.89 5.80 ± 1.30 Overall likelihood 5.00 0.71 4.20 ± 0.45 3.60 ± 0.89 5.40 ± 0.89

7.2 Secondary sensory evaluation

In the first sensory evaluation, the best-evaluated MFST fermented experimental group was sold on the market: Sweet Wine MOGEN DAVID CONCORD, Graham's Port, Fine Ruby Port, Secondary sensory evaluation was carried out to compare with Laorim Leche Autoclasco, 2009 (Masi angelorum recioto classico, 2009), and the results are shown in Table 9 below.

MFST MOGEN DAVID CONCORD Graham's Port, Fine Ruby Port Masi angelorum recioto classico, 2009 color 4.4783 + 1.0388 5.2174 ± 1.3469 5.0870 ± 1.2761 4.7826 ± 1.2416 zest 4.4348 ± 1.2730 4.8261 ± 1.1929 3.7391. + -. 1.1369 3.8696 ± 1.2900 flavor 3.8261 + 1.5566 5.8261 + 1.0292 2.7391 + - 1.1762 3.1739 ± 1.3702 Texture 4.0000 ± 1.1677 5.3913 + 1.1575 3.6522 ± 1.1912 3.5652 ± 1.1610 Overall likelihood 4.0870 ± 1.2028 5.6087 ± 1.1176 3.1304 + 1.0998 3.3913 + 1.1575

As shown in Table 9 above, the dessert wines fermented using Saccharomyces cerevisiae MFST received the second highest rating in all items except color. This suggests that the dried grape wine according to the present invention can meet the preferences of domestic consumers, and it is expected to be able to provide price competitiveness especially due to low manufacturing cost.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that such detail is solved by the person skilled in the art without departing from the scope of the invention. will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims

A first step of circulating and drying the grapes washed in water to prepare dried grapes;
A second step of crushing the dried grapes to produce a grape crush;
A third step of preparing dried grape extract by adding water to the grape crush;
A fourth step of adding an antioxidant to the dried grape extract and stabilizing it;
A fifth step of inoculating and fermenting the fermentation strain to the stabilized grape extract;
A sixth step of filtering the primary fermented grape extract and fermenting the filtrate;
A seventh step of lacking the precipitate of the fermented grape filtrate; And
And aging the grape filtrate having the precipitate separated therefrom.

The method according to claim 1,
Wherein the dried grapes of the first stage are prepared by drying grapes having no grape stem removed by an air circulation drying method.

3. The method of claim 2,
The air circulation type drying method starts at 20 to 30 캜, changes the temperature to 35 to 50 캜 when it is dried by 25 to 30% of the initial weight of the grapes, and is dried at a temperature of 30 to 60% The method of claim 1,

The method according to claim 1,
Wherein the dried grapes of the first stage have a sugar content of 30 to 50 Brix.

The method according to claim 1,
Wherein the antioxidant of the fourth step is sulfite or potassium metabisulfite.

The method according to claim 1,
Wherein the stabilization in the fourth step is carried out for 6 to 12 hours.

The method according to claim 1,
Wherein the fermentation strain of the fifth step is any one selected from the group consisting of Saccharomyces cerevisiae MFST, EC-1118, Pasteur red and B-2. &Lt; / RTI >

The method according to claim 1,
Wherein the fermentation is carried out at 20 to 25 ° C for 10 to 14 days in the fifth step.

The method according to claim 1,
Wherein the fermentation is carried out at 20 to 25 ° C. for 5 to 7 days in the sixth step.

The method according to claim 1,
Wherein the aging is carried out for 20 to 40 days in the eighth step.

A dry grape wine for dessert wine produced according to any one of claims 1 to 10.