| 摘要 |
PURPOSE: A method for making Rubus coreanus Miquel wine is provided to ensure excellent functionality and to improve health. CONSTITUTION: A method for making Rubus coreanus Miquel wine comprises: a step of adding 2ml of distilled water, 0.1g of sugar, and 0.2g of yeast to 1kg of Rubus coreanus Miquel fruits and activating the enzyme at 30-40 Deg. C. for 30 minutes to 1 hour; a step of adjusting sweetness by 12 Brix; a step of mixing the mixture with Rubus coreanus Miquel fruit juice and culturing at 20-25 Deg. C. for 1.5-2.5 days to prepare distiller's grains; a step of adding the distiller's grains into suldeot(rice wine mash); and a step of fermenting and maturing the mixture at 18-25 Deg. C. The enzyme is Sacharomyces cerevisiae, Sacharomyces bayanus, or Saccharomyces uvarum. |
