PREPARATION METHOD OF RUBUS COREANUS WINE WITH DECREASED METHOAL

The present invention relates to a method for manufacturing Bokbunjaju (raspberry wine) with reduced methanol content. The Bokbunjaju of the present invention has the methanol content reduced, and a degree of hangover induction is reduced. To this end, the method comprises the following steps: prepa...

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Bibliographic Details
Main Authors JUN HWA LEE, MOON BO SHIM, SEONG GYU KIM, YOUNG WOOK JEON
Format Patent
LanguageEnglish
Korean
Published 20.03.2020
Subjects
AGEING
BEER
BIOCHEMISTRY
CHEMISTRY
CLARIFICATION
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PASTEURISATION
PREPARATION THEREOF
PRESERVATION
PURIFICATION
SPIRITS
STERILISATION
VINEGAR
WINE
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Summary:The present invention relates to a method for manufacturing Bokbunjaju (raspberry wine) with reduced methanol content. The Bokbunjaju of the present invention has the methanol content reduced, and a degree of hangover induction is reduced. To this end, the method comprises the following steps: preparing ground raspberries; preparing a ground raspberry mixture; adding yeast to the ground raspberry mixture; and fermenting the ground raspberry mixture with the yeast added. 본 발명은 메탄올 함량이 저감된 복분자주의 제조 방법에 대한 것이다. 본 발명의 복분자주는 메탄올 함량이 저감되어 숙취 유발 정도가 저감되는 특징이 있다.
Bibliography:Application Number: KR20180108465