| 摘要 |
The present invention relates to honey fermented wine with excellent functionality using Issatchenkia orientalis KCTC 12141BP (Korean collection for type culture, date: 21 February 2012) with excellent acid resistance, sugar resistance, and alcohol resistance and a method for preparing the same and, more specifically, to a method for preparing high quality honey fermented wine with excellent functionality by using Issatchenkia orientalis MS-1 which has excellent taste and flavor after fermentation and has excellent acid resistance, sugar resistance, and alcohol resistance. Especially, an optimized condition for the preparation of a medium and first and second fermentation is provided to prevent the failure of fermentation for honey fermented wine such as contamination and abnormal fermentation and to manufacture high quality fermented wine with superior taste and flavor and superior functionality than existing honey fermented wine using fermentation yeast of Saccharromyces. |
