| 摘要 |
The present invention provides a method for producing a fruit wine exhibiting an enhanced muscat flavor, said method including step (a) and step (d), and step (b) and/or step (c), said steps being as follows: (a) a step in which grapes are crushed and juiced to obtain a fruit juice or a fruit-skin-containing fruit juice; (b) a step in which the fruit juice or the fruit-skin-containing fruit juice obtained in step (a) is heated until the temperature thereof reaches a temperature in the range 45-95˚C; (c) a step in which an enzyme exhibiting glycosidase activity is added to the fruit juice or the fruit-skin-containing fruit juice obtained in step (a), when the fruit-juice temperature is in the range 10-55˚C; and (d) a step in which yeast exhibiting &bgr;-glucosidase activity is used to ferment the fruit juice obtained in step (b) or step (c). Fruit wine produced using this method exhibits a pleasant muscat flavour. |
