| 摘要 |
PURPOSE: Provided is a preparation method of Rubus coreanus wine which has specific taste, flavor and color. Rubus coreanus has rich flavor compounds such as flavonoid, malic acid, lemon acid and salicylic acid, ascorbic acid, vitamin B together with nourishing compounds such as glucose, fructose, red colorant anthocyanin, alcohols such as isoamyl alcohol and phenylethyl alcohol and catechin. Rubus coreanus containing these component has diaphoresis and antipyretic action and is used in the treatment of common cold, febrile disease, pneumonia and coughing. It also has tonic and diuretic action. CONSTITUTION: The preparation method of Rubus coreanus wine comprises the steps of: making crude alcohol by inoculating yeast with density of 1-108 to 1-109) to the pressed juice of Rubus coreanus; fermenting the fruit meat of Rubus coreanus at 35-40deg.C for 20-30 days after adding the above crude alcohol (5-15wt.% of the fruit meat) and pectinase; pressing and filtering the fermentate to separate the solid materials; maturing the above filtrate at 4-10deg.C for 6 months to 1 year, intermittently filtering once in every 1-2 month; and adding ethyl alcohol, sugars, acids thereto, cooling it to -2-0deg.C rapidly and filtering.
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