KR100759267B1 - Method for preparing rubus coreanus liqour - Google Patents
Method for preparing rubus coreanus liqour Download PDFInfo
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- KR100759267B1 KR100759267B1 KR1020050102085A KR20050102085A KR100759267B1 KR 100759267 B1 KR100759267 B1 KR 100759267B1 KR 1020050102085 A KR1020050102085 A KR 1020050102085A KR 20050102085 A KR20050102085 A KR 20050102085A KR 100759267 B1 KR100759267 B1 KR 100759267B1
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Abstract
Description
도 1은 본 발명에 따른 복분자주의 제조방법의 개략적인 제조공정도. 1 is a schematic manufacturing process of the manufacturing method of bokbunja wine according to the present invention.
본 발명은 복분자주의 제조방법에 관한 것으로서, 더욱 상세하게는 생리활성도가 높고 맛과 향이 우수한 복분자주의 제조방법에 관한 것이다.The present invention relates to a method for producing bokbunja wine, and more particularly to a method for producing bokbunja wine with high physiological activity and excellent taste and aroma.
복분자는 예로부터 한약재로 사용되어온 약용식물로서 6월말에서 7월초까지 열매가 열리는 한국 고유의 산딸기의 일종이다. 복분자는 본초강목, 방약합편, 동의보감 등의 문헌에 기재된 바와 같이 한방에서 신장기능, 불임증, 음위증, 유정몽설, 강장제, 혈액 등을 맑게 해 주며 간을 보하고 눈을 맑게 하는 효능이 있다고 하여 쥬스나 술 등의 식품으로 가공되어 제품화되고 있다. Bokbunja is a medicinal plant that has been used as a herbal medicine since ancient times, and is a kind of wild strawberry unique to Korea, whose fruit opens from late June to early July. Bokbunja is said to have the effect of clearing kidney function, infertility, vulgaris, well-ventilated snow, tonic, blood, etc. in herbal medicine, as described in the herbal herb, medicinal plywood, Dongbobogam, etc. It is processed into food such as sake and commercialized.
특히, 전통 복분자주는 우리나라에서만 자생하는 복분자 딸기(Rubus coreanus Miq)의 열매를 발효하여 제조되는 과실주로 맛이 독특하고 향이 뛰어나며, 특히 예로부터 이뇨작용과 건강증진에 효과가 높다고 전하여 왔다.In particular, traditional bokbunjaju is a fruit wine produced by fermenting the fruit of bokbunja strawberry ( Rubus coreanus Miq), which is native to Korea, and has a unique taste and excellent flavor.
그러나 현재는 복분자주의 제조방법이 낙후되었고, 생리활성물질이 충분히 규명되어 있지 못하므로 복분자주의 장점을 살리지 못하여 전통 과실주의 우수성이 세계적으로 인정받지 못하고 있는 실정이다. However, at present, the manufacturing method of bokbunja is obsolete, and since the bioactive substance is not sufficiently identified, the advantages of bokbunja are not utilized, and the state of excellence of traditional fruitism is not recognized worldwide.
현행 복분자주 제조방법은 복분자 열매를 마쇄한 것에 가당하여 효모(yeast)를 접종하여 발효시켜 기본 복분자주를 만든다. 이 기본 복분자주는 신맛과 복분자향이 너무 짙으므로 이를 완화하기 위하여 복분자주와 물을 1:4 비율로 희석한다. 이와 같이 물 첨가로 알코올농도가 3 ~ 4% 정도로 저하된 것을 보정하기 위해 다량의 주정(알코올)을 첨가하여 복분자주의 알코올 농도를 16% 혹은 19%로 조정하고 과당(fructose)을 첨가하여 적당한 단맛을 유지하게 하여 만든다. Current production method of bokbunja wine is inoculated with yeast (yeast) in accordance with the crushed bokbunja fruit fermented to make a basic bokbunjaju. This basic bokbunjaju is sour and bokbunja fragrance is too thick to dilute the bokbunjaju and water in 1: 4 ratio to alleviate this. In order to compensate for the drop of alcohol concentration by 3 ~ 4% by adding water, the alcohol concentration of bokbunja is adjusted to 16% or 19% by adding a large amount of alcohol (alcohol) and fructose (fructose) is added to give a proper sweetness. To keep it.
이러한 현행 제조방법에 의해 만들어진 복분자주는 복분자주 고유의 향은 매우 약하고 주정냄새가 진하고, 맛이 달고, 깊은 맛이 적으므로 많은 소비자들이 만족하지 못하고 있다. 또한 복분자의 좋은 생리활성물질의 추출이 충분하지 못하여 생리활성도도 낮은 문제점이 있다.Bokbunjaju made by such a current manufacturing method is very weak inherent in the bokbunjaju intrinsic odor, strong taste, and deep taste is not satisfied many consumers. In addition, there is a problem that the physiological activity is also low because the extraction of good physiologically active substances of bokbunja.
상기와 같이 현행 복분자주의 제조기술이 발달하지 못한 이유는 복분자 열매는 발효를 위하여 필수적인 당분의 함량이 약 7% 정도에 불과하여 그 자체로는 알코올생산이 낮으며, 향과 생리활성물질의 추출이 불충분하기 때문이다. 따라서 이러한 복분자주 제조시 복분자 열매의 단점을 극복하여 맛과 향이 우수한 복분자주를 제조할 수 있는 방법에 대한 계속적인 요구가 있어 왔다. The reason why the current manufacturing technology of bokbunja wine is not developed is that the bokbunja fruit has only 7% of the essential sugar content for fermentation, so the alcohol production is low in itself, and the extraction of fragrance and bioactive substances is difficult. Because it is insufficient. Therefore, there has been a continuous demand for a method for producing bokbunjaju with excellent taste and aroma by overcoming the disadvantages of bokbunja fruit during the production of bokbunjaju.
본 발명은 상기한 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 복분자의 생리활성물질의 추출도가 높고 맛과 향이 우수한 복분자주를 제조할 수 있는 복분자주 제조방법을 제공하는 것이다.The present invention has been made to solve the above problems, an object of the present invention is to provide a method for producing bokbunjaju that can produce a bokbunjaju with a high degree of extraction and excellent taste and aroma of physiologically active substances of bokbunja.
상기한 목적을 달성하기 위하여, 본 발명에 의한 복분자주 제조방법은, a) 냉동된 복분자 열매를 80℃ ~ 90℃의 열수로 처리하여 복분자 열매에 포함된 색소와 생리활성물질을 추출하는 단계; b) 상기 a) 단계에서 얻은 처리물에 당을 첨가하여 당도를 조정하고 효모를 첨가하여 발효하는 단계; c) 상기 b) 단계에서 얻은 발효물을 여과하는 단계; d) 상기 c) 단계에서 얻은 발효액을 후발효하는 단계; 및 e) 상기 d) 단계에서 얻은 발효액을 숙성하는 단계를 포함하여 구성되는 것을 특징으로 한다. In order to achieve the above object, the method for producing bokbunja wine according to the present invention comprises the steps of: a) extracting the pigment and physiologically active substance contained in the bokbunja fruit by treating the frozen bokbunja fruit with hot water of 80 ℃ ~ 90 ℃; b) adding sugar to the treated product obtained in step a) to adjust sugar content and adding yeast to fermentation; c) filtering the fermented product obtained in step b); d) post-fermenting the fermentation broth obtained in step c); And e) aging the fermentation broth obtained in step d).
바람직하게는 상기 e) 단계 후 참나무 절편(oak chip)을 첨가하여 향을 우려내는 단계를 더 포함한다.Preferably after the step e) further comprises the step of adding the oak chip (oak chip) to smell the fragrance.
이하, 첨부된 도면을 참조하여 본 발명의 복분자주 제조방법을 공정별로 상세하게 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings will be described in detail the manufacturing method of bokbunja wine of the present invention as follows.
제1단계 : 복분자 열매의 First Step: Fruit of Bokbunja Fruit 열수Hydrothermal 처리 단계 Processing steps
복분자 열매를 수확한 다음 미숙과 또는 부패과를 제거하여 양질의 복분자 열매만을 선별하여 준비한다. 복분자 열매는 잘 터지며 보관성이 2 ~ 3일 정도로 극히 불안정하므로 수확 즉시 얼려 냉동 저장한다. 냉동 저장된 복분자 열매를 이용하면 일년내내 대량으로 복분자주를 생산할 수 있다. Harvest the bokbunja fruits and remove the immature or decayed fruits. Bokbunja fruits are well popped and extremely unstable for 2 to 3 days, so they are frozen and frozen immediately after harvest. The frozen stored bokbunja fruit can be used to produce bokbunjaju in large quantities throughout the year.
발효 직전 냉동 저장된 복분자 열매를 뜨거운 물(80℃ ~ 90℃의 열수)을 부어 녹이면서 복분자 열매에 포함된 색소와 생리활성물질을 추출한다. 상기 열수는 복분자 열매의 생리활성물질과 향을 추출하면서 복분자주를 만들 때 적정 휘석농도 에 필요한 수분을 공급하는 역할을 한다. 따라서 생리활성물질을 추출하고 복분자주의 수분을 공급하기에 적절한 열수의 양은 복분자 열매의 약 3 배이다. The frozen stored Bokbunja fruits immediately before fermentation are poured with hot water (80 ℃ ~ 90 ℃ hot water) to dissolve and extract the pigments and bioactive substances contained in the Bokbunja fruits. The hot water serves to supply the moisture required for the proper concentration of fluorine when making bokbunja wine while extracting the physiologically active substance and flavor of the bokbunja fruit. Therefore, the amount of hot water suitable for extracting physiologically active substances and supplying moisture to bokbunja is about three times that of bokbunja fruit.
또한, 복분자 열매의 생리활성물질의 추출도를 높이면서 영양소, 맛 등의 변화를 방지하기 위해 상기 열수처리는 80℃의 뜨거운 물로 60 분 내지 120 분간 처리하는 것이 바람직하다. In addition, in order to prevent changes in nutrients, taste, etc. while increasing the extraction degree of physiologically active substances of bokbunja fruit, the hot water treatment is preferably treated for 60 minutes to 120 minutes with hot water at 80 ℃.
상기 열수의 온도가 80℃ 미만인 경우 생리활성물질의 추출도가 낮고, 열수의 온도가 90℃를 초과하는 경우 복분자 열매가 삶아져 바람직하지 않은 냄새가 나게 된다. If the temperature of the hot water is less than 80 ℃ the extraction degree of the physiologically active substance is low, if the temperature of the hot water exceeds 90 ℃ bokbunja fruit is boiled and the undesirable smell.
제2단계 : 당도조절 단계 및 발효 단계Second step: sugar control step and fermentation step
제1단계에서 열수 처리된 복분자 처리물에 아황산염(Potassium metabisulfite 100ppm), 인산암모늄(ammonium phosphaste 0.1%)과 설탕을 첨가하여 당도를 25 ~ 30 brix로 조정한다. 상기 아황산염은 곰팡이 등 유해세균을 살균시키고 산화, 갈변 등을 방지하기 위하여 첨가한다. 인산암모늄은 효모생장의 영양원이다. 공지된 바와 같이 함유된 당의 약 50%가 알코올로 전환하기 때문에, 최종 제조된 복분자주의 알코올 도수를 12~15%로 높이기 위해, 상기 당도를 높여 조정한다.The sugar content is adjusted to 25 to 30 brix by adding sulfite (Potassium metabisulfite 100ppm), ammonium phosphate (0.1% ammonium phosphaste) and sugar to the hydrothermally treated bokbunja treated in the first step. The sulfite is added to sterilize harmful bacteria such as mold and to prevent oxidation and browning. Ammonium phosphate is a nutrient source for yeast growth. Since about 50% of the sugar contained as converted to alcohol as known, the sugar content is adjusted to increase the alcohol content of 12 ~ 15% of the final bokbunja wine.
다음, 복분자 추출액의 온도를 약 25℃로 낮춘 후 효모를 접종시켜 4 ~ 5일 발효를 시킨다. 상기 효모로는 일반적으로 사용되는 와인용 건조효모를 사용하는 것이 바람직하다.Next, after lowering the temperature of the bokbunja extract to about 25 ℃ and inoculated yeast is fermented for 4 to 5 days. It is preferable to use the dry yeast for wine which is generally used as said yeast.
제3단계 : 3rd step: 후발효Post fermentation 단계 step
발효가 완료되면 원심분리기를 이용하여 액상과 고형물질을 분리한 후 액상을 수득한다. 이 액상은 초기단계의 복분자주이며 아직도 발효가 되지 않은 당분(잔당)을 가지고 있으므로 깨끗한 발효조로 옮겨 약 20일간 후발효를 시켜 잔당을 완전히 알코올로 전환시킨다. 이때에는 발효조에 공기차단장치를 설치하여 외부의 산소는 들어오지 못하게 하고 발효조내에서 발생되는 탄산가스는 방출하게 한다. When the fermentation is complete, the liquid phase and the solid material is separated using a centrifuge to obtain a liquid phase. This liquid is the early stage of bokbunjaju and has sugar (residue) that is not yet fermented, so it is transferred to a clean fermenter and after fermentation for about 20 days, the residue is completely converted to alcohol. At this time, the air blocking device is installed in the fermentation tank to prevent external oxygen from entering and to release carbon dioxide gas generated in the fermentation tank.
제4단계 : 숙성 단계4th step: ripening step
약 20일간의 후발효를 끝내고 상층의 맑은 복분자주를 새로운 통에 옮겨 담아 약 30일간 1차 숙성을 시킨다. 이때 밑에 가라앉은 찌꺼기를 제거한다. 1차 숙성 후 다시 상층부의 맑은 복분자주를 새로운 통에 옮겨 담아 5 ~ 7 개월간 2차 숙성을 시킨다. 2차 숙성이 끝나면 새로운 통으로 복분자주를 옮겨서 출고 전까지 숙성 겸 저장한다.After about 20 days of fermentation, the upper layer of clear Bokbunjaju is transferred to a new container and the first ripening for about 30 days. At this time, remove the dripped underneath. After the first ripening, transfer the fresh bokbunjaju in the upper layer again in a new barrel and let the second ripening for 5-7 months. After the second ripening, move the bokbunjaju to a new container and store it until it is shipped.
제5단계 : 참나무 절편(Step 5: slice oak ( oakoak chipchip ) 처리 단계) Processing steps
출고 전에 저장된 복분자주에 참나무 절편을 넣는다. 참나무 절편을 넣으면 참나무 향과 기타 추출물이 우러나와 복분자주의 맛과 향을 향상시킨다. 참나무 절편은 전체 복분자주 부피의 1/1000 즉 10g/liter 정도로 첨가하는 것이 적당하다. 이보다 많으면 나무냄새가 너무 진하며 반대로 이보다 적으면 향이 약하다. Put oak slices in the stored Bokbunjaju before delivery. When oak slices are added, oak aromas and other extracts enhance the taste and aroma of bokbunja. Oak slices are suitably added at about 1/1000, or 10 g / liter, of the total Bokbunjaju volume. If it is more than this, the smell of wood is too strong and if it is less than this, the fragrance is weak.
상기와 같은 방법으로 제조된 복분자주의 알코올 농도, 항산화력 및 폴리페놀양을 측정한 결과, 주정을 첨가하지 않아도 원하는 알코올 농도를 얻을 수 있었고, 종래의 제조방법에 의한 복분자주보다 높은 항산화력 및 폴리페놀 함량을 나타냈다. 또한, 관능 검사를 실시한 결과, 재래식 복분자주와 달리 알코올(주정) 냄 새가 없고 맛이 부드럽고 참나무향이 은은하여 전체적인 선호도가 높았고, 고급스러운 품질의 복분자주를 제조할 수 있었다. As a result of measuring the alcohol concentration, antioxidant power, and polyphenol content of bokbunja wine prepared by the above method, it was possible to obtain the desired alcohol concentration without adding alcohol, and higher antioxidant power and polyphenol than bokbunja wine by the conventional manufacturing method. Content is indicated. In addition, as a result of the sensory test, unlike traditional bokbunjaju alcohol (alcohol) smell and taste is soft and oak fragrance was high overall preference was high, the quality of bokbunjaju could be produced.
이하, 본 발명은 하기한 실시예 및 비교예를 통하여 상세하게 설명하기로 하나 본 발명은 하기 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail through the following examples and comparative examples, but the present invention is not limited to the following examples.
실시예Example 1 One
수확 즉시 냉동 저장된 100kg의 복분자 열매를 발효 직전 꺼내 복분자 열매 무게의 3배가 되는 양, 즉 300 liter의 80℃의 뜨거운 물을 부어 녹이면서 복분자 열매에 포함된 향과 색소와 생리활성물질을 추출하였다. Immediately after harvest, 100 kg of bokbunja fruits stored frozen were taken out immediately before fermentation, ie, three times the weight of bokbunja fruits, ie, 300 liters of hot water at 80 ° C.
상기와 같이 열수 처리된 처리물에 아황산염은 100ppm으로, 즉 40g을 첨가하였고, 인산암모늄은 0.1%로, 즉 400g을 첨가하였고, 100kg의 설탕을 첨가하여 당도를 25brix로 조정하였다. 다음, 복분자 추출액의 온도를 25℃로 낮춘 후 효모를 접종시켜 5일간 발효를 시켰다. 이때 효모는 사카로마이세스 세레비시아에(Saccharomyces cerevisiae)로 레드스타(Red Star)사의 제품명은 파스퇴르 레드(Pasteur Red)였고 사용 전 맥아추출물(malt extract) 배양기에서 2일간 배양 후 처리물양의 1% 농도로, 즉 4 liter를 접종하였다.To the hydrothermally treated as above, sulfite was added at 100 ppm, i.e., 40 g, ammonium phosphate was added at 0.1%, i.e. 400 g, and sugar content was adjusted to 25 brix by adding 100 kg of sugar. Next, after lowering the temperature of the bokbunja extract to 25 ℃ fermented for 5 days by inoculating yeast. The yeast was Saccharomyces cerevisiae, and Red Star's product name was Pasteur Red. Inoculated at% concentration, ie 4 liters.
상기와 같이 발효완료 후 원심분리기를 이용하여 액상과 고형물질을 분리한 후 액상을 수득한 후 다른 발효조로 옮겨 상온에서 20일간 후발효를 시켰다. 이후 발효조에는 공기차단장치를 설치하여 외부의 산소는 들어오지 못하게 하고 발효조 내에서 발생하는 탄산가스는 방출시켰다.After completion of fermentation as above, the liquid phase and the solid material were separated using a centrifugal separator to obtain a liquid phase, and then transferred to another fermenter, followed by post-fermentation at room temperature for 20 days. Thereafter, an air blocking device was installed in the fermenter to prevent oxygen from entering and carbon dioxide gas generated in the fermenter was released.
20일간의 후발효를 끝내고 상층의 맑은 복분자주를 새로운 통에 옮겨 담아 상온에서 30일간 1차 숙성을 시켰다. 1차 숙성 후 다시 상층부의 맑은 복분자주를 새로운 통에 옮겨 담아 이때 밑에 가라앉은 찌꺼기를 제거한다. 다시 2차 숙성을 6개월간 시켰다. 저장된 복분자주에 참나무 절편을 전체 복분자주 부피에 1/1000 정도로 첨가하였다.After 20 days of post-fermentation, the top layer of clear Bokbunjaju was transferred to a new container and subjected to primary aging for 30 days at room temperature. After the first ripening again, transfer the clear bokbunjaju of the upper layer to a new bucket to remove the dregs that sinks below. The second maturation was allowed for 6 months. Oak slices were added to the stored Bokbunjaju about 1/1000 to the total Bokbunjaju volume.
이렇게 제조된 복분자주의 알코올 농도를 측정하여 보니 13%였다. 또한 제조된 복분자주의 산화력은 DPPH방법으로 측정하였고, 폴리페놀양은 Folin-Ciocalteu를 사용하여 Galic acid equivalent로 측정하였다. 결과는 표 1에 나타내었다.As a result of measuring the alcohol concentration of the prepared Bokbunjaju was 13%. In addition, the oxidative power of the prepared bokbunja strain was measured by the DPPH method, the polyphenol amount was measured by Galic acid equivalent using Folin-Ciocalteu. The results are shown in Table 1.
비교예Comparative example 1 One
복분자 열매를 열수 대신 20oC 냉수처리 한 것을 제외하고는 상기 실시예 1과 동일한 방법에 따라 복분자주를 제조하였다. 이렇게 제조된 복분자주의 항산화력은 DPPH방법으로, 폴리페놀양은 Galic acid equivalent로 측정하여 표 1에 나타내었다. Bokbunja juice was prepared in the same manner as in Example 1, except that 20 ° C. cold water was used instead of hot water. The antioxidant powers of the prepared Bokbunja strain were measured by DPPH method, and the amount of polyphenols was measured by Galic acid equivalent.
비교예Comparative example 2 2
현행 제조방법에 따라 복분자주를 제조하였다. 즉 복분자열매를 파쇄한 후 설탕 첨가 하고 효모접종 후 발효된 기본 복분자주에 물을 3배 넣고, 주정을 첨가하여 알코올 농도를 16%로 조정 후 과당을 첨가하여 단맛을 내었다. 이렇게 제조된 복분자의 항산화력은 DPPH 및 폴리페놀양은 Galic acid equivalent방법에 의해 측정하여 표 1에 나타내었다.Bokbunjaju was prepared according to the current production method. That is, crushed bokbunja fruit was added sugar, and after the yeast inoculation three times the water into the fermented basic bokbunjaju, alcohol was adjusted to 16% by the addition of alcohol and added fructose to give a sweet taste. The antioxidant powers of the prepared bokbunja are shown in Table 1 by the DPPH and polyphenol amounts measured by Galic acid equivalent method.
상기 표 1에서 보는 바와 같이, 본 발명에 의한 방법인 실시예 1의 경우 항산화력 및 폴리페놀량이 냉수처리 방법에 의한 비교예 1 또는 종래 방법에 의한 비교예 2에 비해 월등하게 높은 것으로 나타났다. 본 발명에 의하면 발효기간은 5일로 비교예 1에 비해 발효기간을 2일, 비교예 2에 비해 발효기간을 7일 단축할 수 있는 것으로 나타났다.As shown in Table 1, in the case of Example 1 according to the present invention, the antioxidant power and the amount of polyphenols were found to be significantly higher than that of Comparative Example 1 by the cold water treatment method or Comparative Example 2 by the conventional method. According to the present invention, the fermentation period is 5 days, and the fermentation period can be shortened by 7 days compared to Comparative Example 2, compared to Comparative Example 1.
실시예Example 2 관능테스트 2 sensory test
본 발명에 의해 제조된 복분자주를 관능검사요원 20명을 대상으로 맛, 향 및 기호도에 대하여 5점 척도법으로 관능검사를 실시한 결과 하기 표에 나타낸 바와 같이, 맛, 향 및 기호도 모두에서 양호한 결과를 얻었다. 특히, 외국인의 선호도가 높았다.As a result of performing sensory test on taste, aroma and palatability of 20 bokbunjaju prepared by the present invention on taste, aroma and palatability, a good result was obtained in all taste, aroma and palatability as shown in the following table. . In particular, foreigners' preference was high.
* 판단기준* Criteria
5 : 매우 좋다. 4 : 좋다. 3 : 보통이다. 2: 나쁘다. 1: 매우 나쁘다.5: very good 4: good. 3: Normal 2: Bad. 1: Very bad.
이상에서 설명한 본 발명은 전술한 실시예 및 도면에 의해 한정되는 것은 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능함은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 있어 명백할 것이다.The present invention described above is not limited to the above-described embodiments and drawings, and various substitutions, modifications, and changes can be made without departing from the technical spirit of the present invention. It will be apparent to those who have
상기한 구성의 본 발명에 따르면, 복분자 열매를 열수 처리하여 복분자주의 유효성분 양을 높일 수 있고, 주정을 첨가하지 않으며, 오크칩을 첨가하여 복분자주의 맛과 향, 색을 향상시켜 고급의 복분자주를 제공할 수 있는 효과를 도모할 수 있다. According to the present invention having the above-described configuration, it is possible to increase the amount of active ingredients of bokbunja by hot water treatment of bokbunja fruit, do not add alcohol, improve the taste, aroma, color of bokbunja wine by adding oak chips The effect which can be provided can be aimed at.
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| KR101052987B1 (en) * | 2008-07-25 | 2011-07-29 | 영농조합법인 고운 | Bokbunja Ice Wine and its manufacturing method |
| KR101152636B1 (en) * | 2010-04-20 | 2012-06-05 | 박동섭 | Jangajji and Method for Preparing the Same |
| KR101541518B1 (en) | 2013-06-24 | 2015-08-06 | 재단법인 베리앤바이오식품연구소 | Saccharomyces cerevisiae GBY1 Yeast for Fermentation of Wine with Berries Fruits and Manufacturing Method of Berries Fruits Wine Using Fermentation |
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| CN111560303A (en) * | 2020-06-28 | 2020-08-21 | 辽宁省果树科学研究所 | Raspberry composite alcohol-free wine and preparation method thereof |
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| KR20010097034A (en) * | 2000-04-19 | 2001-11-08 | 성수련 | arrowroot alcol manufacture method |
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| KR101052987B1 (en) * | 2008-07-25 | 2011-07-29 | 영농조합법인 고운 | Bokbunja Ice Wine and its manufacturing method |
| KR101152636B1 (en) * | 2010-04-20 | 2012-06-05 | 박동섭 | Jangajji and Method for Preparing the Same |
| KR101541518B1 (en) | 2013-06-24 | 2015-08-06 | 재단법인 베리앤바이오식품연구소 | Saccharomyces cerevisiae GBY1 Yeast for Fermentation of Wine with Berries Fruits and Manufacturing Method of Berries Fruits Wine Using Fermentation |
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