PROCESS FOR PREPARING FUNCTIONAL WINE USING PERSIMMONS

摘要

PURPOSE: A method for manufacturing functional wine using persimmon is provided to prevent astringent taste and to ensure taste preference. CONSTITUTION: A method for manufacturing functional wine containing persimmon comprises: a step of crushing 70% of red-ripe persimmon and 30% of flat persimmon; a step of freezing at -20 degrees Celsius and thawing at 4 degrees Celsius to prepare persimmon juice; and a step of inoculating Saccharonyces cerevisiae CS02 and performing alcohol fermentation.