| 摘要 |
PURPOSE: Provided is a process for preparing grape liquor which has the distinctive color and flavor of grapes, and inhibits the production of waste material. CONSTITUTION: A process for preparing grape liquor comprises the steps of: extracting juice from grapes, and separating grape meat, skin and seeds; heating the separated grape skin at 70 deg. C to obtain pigment of the grape; mixing 18 liter of hard boiled rice with 11 to 13 liter of water, 1.5 to 2.5 kg of koji, 180 to 220 g of enzyme and yeast, and fermenting the mixture at 20 to 25 deg. C for 4 to 5 days; adding 36 liter of hard boiled rice, 28 to 32 liter of water and enzyme powder into the cultured mixture, alcohol-fermenting the mixture at 25 to 28 deg. C for 5 to 7 days, and filtering the fermented mixture; adding 23 to 25 kg of the grape meat and seeds, 25 to 35 wt.% of sugar and 2 to 3 liter of water into the filtered solution, fermenting the mixture at 25 to 28 deg. C for 2 to 3 days, and filtering the fermented solution; adding 11 to 13 kg of grape meat and seeds into the filtered solution, culturing the mixture at 25 to 28 deg. C for 2 to 3 days, and filtering the fermented mixture; filtering the filtered solution with perlite; and adding the pigment of the grape and functional material into the solution, filtering the solution with diatomaceous earth, and filtering the solution with filter paper.
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