PREPARING METHOD FOR FUNCTIONAL WINE USING BLACK GARLIC

摘要

PURPOSE: A method for manufacturing functional fermentation wine using black garlic is provided to stably maintaing polyphenol and to manufacture wine having good flavor and color. CONSTITUTION: A method for manufacturing wine using black garlic comprises: a step of adding 300-600 weight parts of water to 100 weight parts of black garlic to extract; a step of adding sugar by 24-26 Brix; a step of adding organic acid by pH4.0-7.0; a step of adding yeast to the black garlic extract and fermenting at 20-25°C for 5-7 days; a step of filtering and filtering; a step of maturing at 10-20°C; and a step of filtering.