公开(公告)号：KR1020120049965A

公开(公告)日：2012-05-18

申请号：KR1020100111221

申请日：2010-11-10

Applicant: 목포대학교산학협력단

Inventor： 박용서 ,  코삭토완타카바닛

IPC: C12G1/00 ,  C12G3/02 ,  C12G3/04

CPC classification number: C12G1/00 ,  C12G3/02 ,  C12G3/04 ,  C12G2200/05 ,  C12G2200/15 ,  C12G2200/21 ,  C12R1/85

Abstract: PURPOSE: A method for making kiwi wine is provided to shorten wine making period and to improve preference and antioxidation. CONSTITUTION: A method for making kiwi wine comprises: a step of maturing kiwi at 15°C-20°C; a step of crushing and pressing the kiwi to obtain kiwi juice; a step of pectinase to the kiwi juice; and a step of inoculating fermentation strain to the kiwi juice and fermenting. The fermentation strain is Saccharomyces bayanus Lavin EC1118.

Abstract translation: 目的：提供制作猕猴桃葡萄酒的方法，缩短葡萄酒酿造时间，提高偏好和抗氧化能力。 构成：制作猕猴桃的方法包括：在15°C-20°C熟化猕猴桃的步骤; 捣碎猕猴桃获得猕猴桃汁的一步; 果胶酶对猕猴桃汁的一个步骤; 以及将发酵菌株接种到猕猴桃汁并发酵的步骤。 发酵菌株是Bayanus Lavin EC1118。