METHOD FOR MENUFACTURING WATERMELON WINE AND WATERMELON WINE THEREOF

摘要

According to the present invention, a manufacturing method of a watermelon wine comprises the steps of: (a) crushing flesh, after removing a fruit skin of the watermelon; (b) adding dry yeast,, after adding lactic acid and potassium metabisulfite to the crushed watermelon flesh; (c) primarily fermenting the same, after adding sugar to the obtained product; (d) secondarily fermenting the same utile the completion of the fermentation, after extracting the juice of the obtained product; (e) aging the same after separating the same by precipitating the precipitate formed in the fermented alcohol; (f) filtering the same after separating the same by precipitating the precipitate formed in the obtained product; and (g) inserting the same, after adding sulfurous acid and sorbic acid, so as to prevent the fermentation of the obtained product. According to the present invention, the manufactured watermelon wine uses non-merchant watermelon with reduced marketability, and can increase added values for farms of watermelon cultivation.