METHOD FOR MANUFACTURING KOREAN BLACK RASPBERRY WINE WITH IMPROVE TASTE AND FLAVOR

摘要

The present invention relates to a method for manufacturing Korean black raspberry wine with improved taste and flavor by adding enzymes with beta-glucosidase activity to Korean black raspberry wine or Korean black raspberry fruits. According to the present invention, the content of the volatile terpene ingredients of Korean black raspberry containing various terpene ingredients can be enhanced to manufacture Korean black raspberry wine with rich flavor of Korean black raspberry without adding artificial flavoring agents.;COPYRIGHT KIPO 2016