METHOD FOR PREPARING FERMENTED LIQUOR OF SWEET PERSIMMONS WITH LOW SUGAR CONTENT AND POLISHED RICE

摘要

PURPOSE: A method for manufacturing fermented wine containing sweet persimmon with low sugar content and white rice is provided to promote rice consumption by saccharifying white rice instead of sugar and to remove smell during fermentation by adding activated charcoal and maturing at low temperature. CONSTITUTION: A method for manufacturing fermented wine containing sweet persimmon with low sugar content and white rice comprises the steps of: washing and cutting the sweet persimmon and removing seeds; pulverizing the sweet persimmon and preparing persimmon juice; adding yeast to the persimmon juice and culturing to prepare crude liquor; adding sulfur dioxide to the persimmon juice and mixing with the crude liquor; adding nuruk (fermentation starter) and rice powder and preparing and fermenting suldeot (rice-wine mash); adding activated charcoal to the suldeot three days after fermentation, filtering, and additionally fermenting the suldeot; maturing the fermented suldeot at low temperature and preparing matured suldeot; and filtering the matured suldeot. [Reference numerals] (AA) Sweet persimmon; (BB, HH) Pulverizing; (CC) Juice; (DD) Crude liquor; (EE) Sulfur dioxide; (FF) Yeast; (GG) Rice; (II) Suldeot (Rice-wine mash); (JJ) Activated charcoal; (KK,MM) Fermentation; (LL) Filter; (NN) Matured suldeot; (OO) Fermented wine