| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a method for producing a conventionally not-produced pear wine having fruity fragrance specific to a pear and having a beautiful red color. SOLUTION: The whole fruit, only flesh or a part including the core, of various kinds of pears such as a common pear, a Japanese pear and Ya-li is used and pulverized to provide a fruit-pulverized product. A wine yeast is added to the whole or a part of the obtained fruit-pulverized product without subjecting the pulverized product to a solid-liquid separation to ferment the product, and to thereby produce the objective pear wine having excellent fragrance characteristic to the fruit of the pear, or having both of the excellent fragrance characteristic to the fruit of the pear and a beautiful red color.</p> |
