KR910007816B1 - Method for producing wild grapes wine - Google Patents

Method for producing wild grapes wine Download PDF

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Publication number
KR910007816B1
KR910007816B1 KR1019890006246A KR890006246A KR910007816B1 KR 910007816 B1 KR910007816 B1 KR 910007816B1 KR 1019890006246 A KR1019890006246 A KR 1019890006246A KR 890006246 A KR890006246 A KR 890006246A KR 910007816 B1 KR910007816 B1 KR 910007816B1
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KR
South Korea
Prior art keywords
wild grapes
wine
honey
producing wild
flavor
Prior art date
Application number
KR1019890006246A
Other languages
Korean (ko)
Other versions
KR900018359A (en
Inventor
윤인원
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윤인원
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Publication date
Application filed by 윤인원 filed Critical 윤인원
Priority to KR1019890006246A priority Critical patent/KR910007816B1/en
Publication of KR900018359A publication Critical patent/KR900018359A/en
Application granted granted Critical
Publication of KR910007816B1 publication Critical patent/KR910007816B1/en

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation

Abstract

A method for preparing wild grapes wine comprises: (a) putting 1kg wild grapes and 250g honey in the porcelain and mixing; (b) tightly sealing its entrance with a vinyl wrapper; (c) fermenting it for about 100days in a cool and ventilating place; (d) pressing the fremented wild grapes and honey; (e) precipitating it and removing the precipitate to obtain the final product. The optd. wild grapes wine has a good tase and flavor.

Description

머루주의 제조방법How to prepare

본 발명은 맛과 향이 뛰어나고 영양분이 풍부한 머루주를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing a nutrient rich flavor and aroma, rich in nutrients.

종래 머루주는 주로 머루를 자연 발효시키는 방법에 의하거나 또는 머루에 소주 또는 설탕을 투입하여 발효시키는 방법에 의하여 제조하므로서 머루주의 맛과 향취 또는 영양분이 매우 한정된 것이었다.Conventional muru was mainly produced by natural fermentation method or by fermentation by adding shochu or sugar to the muru, the taste and flavor or nutrient of the muru was very limited.

본 발명은 공해로부터 오염되지 않은 산중의 머루를 채취하여 세척하지 않은 상태의 머루에 벌꿀을 투입 발효시켜 머루주를 제조하므로서 독특한 맛과 향취 및 풍부한 영양의 머루주가 되도록 한 것으로서 이를 실시예에 따라 상세히 설명하면 다음과 같다.The present invention is to produce a beetroot by injecting and fermenting honey into the unwashed beetroot from the polluted acid from the high pollution from the high seas, so that the beetle of the unique taste and flavor and rich nutrition as described in detail according to the embodiment Is as follows.

[실시예]EXAMPLE

세척하지 않은 머루 1kg과 벌꿀 약 250g의 비율로 사기용기에 투입 혼합하고 입구를 비닐로 덮어 밀폐한 후 통풍이 잘되는 서늘한 곳에서 약 100일 정도 발효시키고 발효가 된 머루를 착즙하여 침전시킨 후 침전물을 제거하고 순수한 즙만 채취하여 된 것이다.1kg of unwashed buckwheat and about 250g of honey are mixed and mixed in a fraud container, and covered with vinyl, sealed, and fermented in a cool, well-ventilated place for about 100 days. It was removed and only pure juice was collected.

이와 같이 제조하여서된 본 발명의 머루주는 벌꿀의 독특한 맛과 향취에 의하여 종래의 머루주와는 다른 독특한 맛과 향취를 갖게 되며 벌꿀이 갖는 각종 영양분 때문에 종래의 다른 머루주에 비하여 풍부한 영향분을 갖게 되는 효과가 있을뿐 아니라 깊은 산중에서 오염되지 않는 머루를 채취하여 세척하지 않고 머루껍질에 붙어 있는 자연 효소를 이용 발효토록 하므로서 독특한 맛과 향이 뛰어난 등의 효과가 있는 것이다.The muru wine of the present invention prepared as described above has a unique taste and flavor different from the conventional muru wine by the unique taste and smell of honey, and the effect of having a richer effect than other conventional muru because of various nutrients of honey. Not only is there an effect that has a unique taste and aroma because it is fermented by using natural enzymes attached to the buckwheat without picking the buckwheat that is not contaminated in deep acid.

Claims (1)

세척하지 않은 머루 약 1kg에 벌꿀 약 250g의 비율로 사기용기에 혼합 투입하여 밀폐한 후 약 100일 정도 발효시켜 제조하는 머루주의 제조방법.Method of preparing meruju fermented by about 100 days of fermentation after mixing and putting into a fraud container at a rate of about 250g honey to about 1kg unwashed.
KR1019890006246A 1989-05-08 1989-05-08 Method for producing wild grapes wine KR910007816B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890006246A KR910007816B1 (en) 1989-05-08 1989-05-08 Method for producing wild grapes wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890006246A KR910007816B1 (en) 1989-05-08 1989-05-08 Method for producing wild grapes wine

Publications (2)

Publication Number Publication Date
KR900018359A KR900018359A (en) 1990-12-21
KR910007816B1 true KR910007816B1 (en) 1991-10-02

Family

ID=19286060

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890006246A KR910007816B1 (en) 1989-05-08 1989-05-08 Method for producing wild grapes wine

Country Status (1)

Country Link
KR (1) KR910007816B1 (en)

Also Published As

Publication number Publication date
KR900018359A (en) 1990-12-21

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