A method for manufacturing a Rubus crataegifolius vinegar is provided to produce the Rubus crataegifolius vinegar having functional ingredient of high content. A method for manufacturing a Rubus crataegifolius vinegar comprises: a step of adding 0.1~0.8%(w/v) of Saccharomyces cerevisae in Rubus crataegifolius juice; a step of saccharifying purple sweet potato to obtain the liquid of purple sweet potato; a step of adding 500~1,000ppm of Perilla sikokiana extract and the liquid of purple sweet potato; a step of adding 1.0~5.0%(v/v) of crude liquor and fermenting at 25~30°C for seven to ten days; a step of filtering and fermenting at 4~10°C for 30 to 60 days; a step of filtering and sterilizing; and a step of mixing the saccharified liquid of purple sweet potato with malt extract and saccharifying.
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