MANUFACTURING METHODS FOR APPLE WINES AND THE APPLE WINE THEREBY

摘要

PURPOSE: Apple wine by a method for manufacturing apple wine is provided to show excellent functionality and preference with slightly sour and excellent taste. CONSTITUTION: A method for manufacturing apple wine comprises the steps of: separately washing, crushing, and juicing edible base apple and Malus prunifolia (Willd.) Bokth. and obtaining base apple juice and Malus prunifolia (Willd.) Bokth. juice with 12-14 brix and 18-24 brix, respectively; adding 50-100 ppm of SO_2 for sterilization and anti-browning; adding sugar and water to the base apple juice to adjust the sweetness to 22-24 brix; inoculating each yeast to the base apple juice and the Malus prunifolia (Willd.) Bokth. juice and fermenting at 18-22°C for 12-15 days; blending 60-90 volume% of filtered alcohol fermentation liquid of base apple and 10-40 volume% of a supernatant of alcohol fermentation liquid of Malus prunifolia (Willd.) Bokth.; maturing the blended mixture at 5-15°C for two or more months; and filtering the matured liquid. [Reference numerals] (AA) Temperature of fermenting tub