| 摘要 |
The present invention relates to a preparation method of rubus coreanus fruit wine for producing a non-alcohol rubus coreanus fruits fermented product. More specifically, the present invention discloses a preparation method of rubus coreanus fruit wine which can obtain rubus coreanus fruits having a high content of polyphenols by optimizing water volume, fermenting time, etc., when manufacturing rubus coreanus fruit wine as a previous step so as to obtain a non-alcohol rubus coreanus fruits fermented product. |
