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公开(公告)号：KR101021481B1
公开(公告)日：2011-03-16
申请号：KR1020090105819
申请日：2009-11-04
Applicant: 목포대학교산학협력단
IPC: C12G1/022
CPC classification number: C12G1/0203 , C12G2200/05 , C12G2200/21
Abstract: PURPOSE: A method for producing green tea white wine is provided to ensure functionality and to improve preference under optimal condition. CONSTITUTION: A method for producing green tea white wine comprises: a step of crushing and pressing green grapes to obtain grape juice; a step of inoculating fermentation strain to the grape juice; a step of fermenting the grape juice to obtain a primary fermentation; a step of adding dried green tea into the primary fermentation; and a step of secondarily fermenting. The fermentation strain is Saccharomyces cerevisiae KCCM 11351, Saccharomyces cerevisiae KCCM 12224, Saccharomyces bayanus KCCM 12633, and Saccharomyces pastorianus KCCM 32361.
Abstract translation: 目的：提供一种生产绿茶白葡萄酒的方法，以确保最佳条件下的功能和改善偏好。 构成：生产绿茶白葡萄酒的方法包括：将绿色葡萄粉碎和压榨获得葡萄汁的步骤; 向葡萄汁接种发酵菌株的步骤; 发酵葡萄汁以获得初级发酵的步骤; 将干绿茶加入初级发酵的步骤; 和二次发酵的步骤。 发酵菌株是酿酒酵母KCCM11351，酿酒酵母KCCM 12224，酿酒酵母KCCM 12633和巴斯德毕赤酵母KCCM 32361。
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公开(公告)号：KR101295658B1
公开(公告)日：2013-08-20
申请号：KR1020120030268
申请日：2012-03-24
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A method for manufacturing green tea makkoli (Korean rice wine) is provide to have excellent preference and functionality compared with general makkoli and to quickly manufacture the functional makkoli. CONSTITUTION: A method for manufacturing green tea makkoli comprises the steps of: soaking and steaming rice to prepare hard-boiled rice; mixing the hard-boiled rice and nuruk (fermentation starter); adding water to the mixture in a weight ratio of 1:0.8-1:1.2 and preparing a mixture liquid; fermenting the mixture liquid at 22-27 °C for 20-28 hours; adding 2 % (w/v) of green tea to the primary fermentation liquid; and fermenting the primary fermentation liquid at 22-27 °C for 8-12 days. [Reference numerals] (AA) Rice; (BB) Prepare hard-boiled rice; (CC) Mix nuruk (Fermentation starter) and water; (DD) Primary fermentation; (EE) Add green tea; (FF) Secondary fermentation; (GG) Green tea-added makkoli(Korean rice wine)
Abstract translation: 目的：制造绿茶makkoli（韩国米酒）的方法与普通makkoli相比具有优异的优点和功能，并能快速制造功能性的麦克里奥。 构成：绿茶生产方法包括以下步骤：浸泡蒸蒸米制备水煮米饭; 混合煮熟的米饭和育儿（发酵发酵）; 以1:0.8-1:1.2的重量比加入混合物中并制备混合液; 在22-27℃下将混合液发酵20-28小时; 向初级发酵液中加入2％（w / v）绿茶; 并在22-27℃下将原发酵液发酵8-12天。 （附图标记）（AA）稻; （BB）准备煮熟的米饭; （CC）混合培养（发酵起子）和水; （DD）初级发酵; （EE）加绿茶; （FF）二次发酵; （GG）绿茶加麦克里奥（韩国米酒）
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公开(公告)号：KR101233407B1
公开(公告)日：2013-02-15
申请号：KR1020100107442
申请日：2010-11-01
Applicant: 목포대학교산학협력단
Abstract: 본 발명은 홍차 화이트와인의 제조방법에 관한 것으로, 보다 구체적으로 청포도를 파쇄 및 압착하여 포도과즙을 제조하는 단계; 상기 포도과즙에 발효균주를 접종시키는 단계; 상기 발효균주를 접종시킨 포도과즙에 홍차를 첨가하는 단계; 및 상기 홍차가 첨가된 포도과즙을 발효시키는 단계를 포함하는 홍차 화이트와인의 제조방법에 관한 것으로, 본 발명의 제조방법은 홍차를 첨가하여 발효를 수행함으로써, 기존 화이트와인이 가지는 기능성이 부족한 점을 해결하였을 뿐만 아니라, 홍차가 첨가된 화이트의 제조에 있어서 최적 조건을 확인하여 완성된 것이므로, 본 발명에 의해 제조된 홍차 화이트와인은 기능성과 기호도가 개선된다는 효과와 효율적인 화이트와인의 제조가 가능하다는 장점이 있다.
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公开(公告)号：KR1020120045718A
公开(公告)日：2012-05-09
申请号：KR1020100107442
申请日：2010-11-01
Applicant: 목포대학교산학협력단
CPC classification number: C12G1/0203 , C12G2200/21
Abstract: PURPOSE: A method for manufacturing white wine containing black tea is provided to improve functionality and preference. CONSTITUTION: A method for manufacturing white wine containing black tea is provided to crushing and pressing grapes to prepare grape juice; a step of inoculating fermentation strain of Saccharomyces cerevisiae KCCM 12224 or Saccharomyces bayanus KCCM 12633 to the grape juice; a step of inoculating fermentation strain and fermenting for 40-56 hours to prepare a first ferment; a step of adding black tea to the first fermentation; and a step of fermenting at 22°C-27°C.
Abstract translation: 目的：提供一种生产含有红茶的白葡萄酒的方法，以改善功能和偏好。 构成：提供含有红茶的白葡萄酒的制造方法，用于压榨和压榨葡萄以制备葡萄汁; 将酿酒酵母KCCM 12224或酿酒酵母KCCM 12633的发酵菌株接种到葡萄汁中的步骤; 接种发酵菌株并发酵40-56小时以制备第一种发酵的步骤; 向第一次发酵添加红茶的步骤; 和在22℃-27℃发酵的步骤。
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