WINE WITH ENHANCED RESVERATROL CONTENT AND METHOD OF MANUFACTURING THE SAME

摘要

The present invention relates to a wine having increased resveratrol content and a method for producing the same, more specifically, storing grapes at 0 to 10 DEG C for 15 to 25 days; Crushing the stored grapes; And a step of inoculating the broken grapes with a yeast inoculation to produce a resveratrol-enhanced wine. The present invention has the effect of producing a wine having an increased resveratrol content of 10 times or more, which is a physiologically active substance, by having a storage period in accordance with the set storage temperature and the storage days before fermentation of grapes.