METHOD FOR PREPARING FERMENTATED CHERRY ELAEAGNUS LIQUOR

摘要

PURPOSE: A method for producing fermented liquor of Elaeagnus multiflora is provided to improve strong sour taste of the Elaeagnus multiflora and produce fermented liquor of Elaeagnus multiflora with improved flavor. CONSTITUTION: A method for producing fermented liquor of Elaeagnus multiflora comprises: a step of adding 5-20% of sugar to Elaeagnus multiflora then adjusting the sugar content to 20-30 Brix; a step of fermenting at 20-30°C for 7 to 15 days to produce fermented liquid of Elaeagnus multiflora; and a step of cooling the produced fermented liquor of Elaeagnus multiflora then removing Elaeagnus multiflora seed and yeast; and a step of adding 8-10% of sugar to the fermented liquid.