USING APRICOT METHOD FOR MENUFACTURE OF WINE AND WINE

摘要

PURPOSE: A method for manufacturing wine using apricot is provided to enhance efficiency of apricot and to produce wine with specific flavor of apricot and sour taste. CONSTITUTION: A method for manufacturing wine using apricot comprises: a removing seeds from apricot; a step of adding 1-2% of sodium hydrogen carbonate; a step of pulverizing and placing for 4 hours; a step of adding pectinase; and a step of adding stevia: 75% of purified glucose and 25% of yeast stevia powder and fermenting.