METHODS FOR PREPARING SPARKING FERMENTED LIQUOR USING CARROT

摘要

The present invention relates to a method for manufacturing sparkling fermented wine with a carrot and, more specifically, to a method for manufacturing low alcohol sparkling fermented wine capable of returning carrot juice manufactured by a raw carrot; adding lemon juice and leaven to the carrot juice; and injecting carbonic acid gas to the carrot juice. The method for manufacturing the carrot sparkling fermented wine concentrates sugar content in order that an alcohol proof is easily performed without changing the effective component of the raw carrot and is utilized in the method for manufacturing the sparkling fermented wine having a 2-6% (v/v) alcohol proof.