METHOD FOR MAKING PERSIMMON WINE

• Main Authors: KIM, TAE WAN, RYU, SUNG KEE, JEONG, YOUNG CHAE, PARK, TAE SICK, PARK, JOONG HYEOP, SONG, GEUN WOO, AHN, GWANG HWAN, CHO, YONG CHO, RO, CHI WOONG
• Format: Patent
• Language: English
• Published: 10.12.2009
• Subjects: BEER; BIOCHEMISTRY; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; CHEMISTRY; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; PROCESSES USING MICROORGANISMS; SPIRITS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

PURPOSE: A method for producing sweet persimmon wine is provided to enhance sugar content of persimmon through freezing and thawing. CONSTITUTION: A method for producing sweet persimmon wine comprises: a step of preparing sweet persimmon(S10); a step of processing the persimmon in a puree form(S20); a step of freezing the persimmon puree(S40); a step of thawing the freezed persimmon puree(S50); a step of treating with enzyme(S60); a step of dipping to obtain first fermentation liquid(S70); a step of maturing to obtain second fermentation liquid(S80); and a step of filtering the second fermentation liquid(S90).