| abstract |
(57) [Abstract] [PROBLEMS] In a method for producing wine without adding sulfurous acid, Prevents browning of grapes and fruits, prevents spoilage and decay due to the propagation of harmful microorganisms derived from raw materials, on the contrary, grows liquor, contains proanthocyanidins at a high concentration and substantially contains total sulfite. To obtain high-quality wine with excellent storage stability. [Solution] Either crush the grapes by a conventional method and remove a part of the juice from it, or mix it with fresh grape juice dregs. To obtain a fruit mash containing a high concentration of solids, liquor mother is added within 10 hours after the crushing, and the mash is fermented and fermented by a conventional method. |