MANUFACTURING METHOD OF SWEET PERSIMMON WINE COMPRISING REED ROOT

摘要

PURPOSE: A method for manufacturing persimmon fermentation wine containing Phragmitis rhizome is provided to promote ethanol generation and to ensure functionality. CONSTITUTION: A method for manufacturing persimmon fermentation wine containing Phragmitis rhizome comprises: a step of removing seeds of sweet persimmon and grinding with pulp of the persimmon; a step of measuring sweetness and adding sugar to adjust sweetness to 25 degrees brix; a step of adding 150ppm of sulfite and placing for two hours; a step of suspending yeast in a saline solution and inoculating to persimmon juice; a step of drying and pulverizing Phragmitis rhizome; a step of adding the pulverized Phragmitis rhizome to persimmon fermentation; a step of placing the mixture at 25°C for seven days and juicing with a gauze to remove residue; and a step of maturing the fermentation at 15°C for ten days.