METHOD FOR PREPARING WINE USING DRIED DATE PALM

摘要

PURPOSE: A fruit wine made by a method using dry date palm is provided to feel complex flavors and tastes using glucose, fructose, and yeast and to improve sight and liver function because the fruit wine contains rich vitamins and calcium. CONSTITUTION: A method for manufacturing a fruit wine using dry date palm, which contains 1 ppm or less of total amino acids and has an alcohol degree of 10-15 v/v% without methanol comprises the steps of: removing seeds from dry date palm and pulverizing to obtain fruit powder; adding water to the fruit powder and heating at 85-90 °C for 20-30 minutes; cooling at 25-30 °C and preparing juice; adding water to the juice in a ratio of 1:1; adding 0.5 w/w% of yeast (Fermivin No. 7013) with respect to 1000 g of the fruit powder; and fermenting at 25-30 °C for 20-30 days. [Reference numerals] (AA) Secondary water feeding and yeast; (BB) Dried date palm; (CC) Pulverizing; (DD) Fruit powder; (EE) Juice; (FF) Water feeding; (GG) Fermentation; (HH) Filtering; (II) Maturing