| 摘要 |
A method for manufacturing wild berry wine is provided to improve greening and safety of wine by using sweet potato fermentation liquid instead of white sugar and Perilla futescens Var. extract instead of sulfite. A method for manufacturing wild berry wine comprises: a step of adding 0.1-0.8%(w/v) of Saccharomyces cerevisae in wild berry juice to produce base; a step of saccharifying a sweet potato at 60-80°C to obtain a saccharified liquid; a step of adding Perilla futescens Var. extract to wild berry juice and saccharified liquid of the sweet potato; a step of adding the 1.0-5.0%(v/v) of base at 25-30°C for seven to ten days; a step of maturing at 4-10°C for 30-60 days; and a step of extracting the Perilla futescens Var. extract with 70% ethanol at 70°C.
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