A MANUFACTURING METHOD FOR FERMENTED BEVERAGE OF PERSIMMON

摘要

A persimmon fermented liquor is provided to keep unique taste and nutrients of unique persimmon by sterilizing various bacteria on the surface of the persimmon using alcohol at room temperature and inhibit growth of the various bacteria and promote alcohol fermentation by adding a vegetable extract during fermentation. A method for preparing a persimmon fermented liquor comprises the steps of: (a) soaking washed persimmon in a fermentation alcohol solution having an alcohol content of 40-95% to sterilize the persimmon; (b) after crushing the sterilized persimmon, adding sugar, water and an alcohol fermentation microorganism thereto to prepare a fermented solution; and (c) after adding a vegetable extract selected from the group consisting of an extract of green tea, an extract of grapestone and an extract of pine bark to the fermented solution, performing alcohol fermentation. Further, the 0.01 to 0.5 wt.% of vegetable extract is added into the 100 wt.% of fermented solution.