MICROORGANISM SACCHAROMYCES GENUS KCS7 WHICH PRODUCES PLUM WINE IN HIGHER YIELD AND CULTIVATION PROCESS THEREOF

PURPOSE: A microorganism Saccharomyces genus KCS7 which produces plum wine and a cultivation process thereof are provided. The microorganism has improved activity of alcohol fermentation, so that the microorganism produces plum wine in higher yield. CONSTITUTION: The microorganism Saccharomyces genus KCS7(KCTC 10260BP) producing plum wine is isolated from the matured plum. The process for cultivating the Saccharomyces genus KCS7(KCTC 10260BP) comprises inoculating natural alcohol fermenting yeast isolated from matured plum in a YPD medium containing 1 wt.% of yeast extract, 2 wt.% of peptone and 2 wt.% of glucose; and culturing the yeast with agitation at 25 deg. C for 1 day. The method for preparing plum wine comprises the steps of: inoculating Saccharomyces genus KCS7(KCTC 10260BP) into the medium of plum juice; fermenting it at 10 to 22 deg. C for 10 days; filtering the fermented solution, and adding sulfurous acid into the fermented solution; and maturing the solution for 3 months or more.