MANUFACTURE OF SANMEORUH WINE TO CONTAIN FUNCTIONALITY AND FLAVOR OF HERB AND ITS COMPOSITION

摘要

A method for preparing a wine is provided to obtain a herb taste and functionality added Vitis coignetiae wine which satisfies consumers' need for a new wine. A method for preparing a Vitis coignetiae wine comprises the steps of: (a) precipitating 0.5-5 wt.% of herb dried in the shade in the Vitis coignetiae wine; and (b) aging the herb precipitated Vitis coignetiae wine at a temperature of 15-25 deg.C for at least 30 days, wherein the herb is at least one selected from the group consisting of rosemary, peppermint, mint, anise, juniper, Chrysanthemum indicum, Chrysanthemum zawadskii var. latilobum and vanilla.