METHODS FOR PREPARING QUINCE FERMENTED LIQUOR AND QUINCE DISTILLED LIQUOR USING QUINCE AND CONCENTRATED SACCHARIFIED SOLUTION

摘要

The present invention relates to a method for producing a quince fermented liquor and a quince distilled liquor using a quince and a yellow chrysanthemum concentrated saccharified solution. More specifically, the yellow chrysanthemum concentrated saccharified solution is added in the quince, so that an acid content and a sugar content are adjusted appropriately to fermentation and thereby separate hydration or sugar supplementation are not needed for fermentation; and to a method for producing a quince fermented liquor by aging or finalizing a distilled raw liquid obtained by distilling the fermented liquor produced through the method. In the methods according to the present invention, a yellow chrysanthemum concentrated saccharified solution is used instead of water in a quince so that an acid content and a sugar content can be simultaneously adjusted and strong acidic taste is removed. Therefore, a quince fermented liquor in which the taste and flavor of the yellow chrysanthemum concentrated saccharified solution harmonize with the taste and flavor of the quince can be produced. Moreover, a quince distilled liquor in which organic acid, which is the acidic taste of the quince, is properly added can be produced by distilling the fermented liquor and further adding a quince extract in the distilled liquor.