The present invention relates to a low-temperature extraction method for sprout ginseng capable of retaining characteristic components of ginseng, and a production method for a panax wine. According to the present invention, the panax wine is rendered to retain effective components characteristic to ginseng by mixing with an undiluted ginseng liquid extracted in a low-temperature extraction scheme in a wine aging step and to have harmonized taste and aroma by injecting CO_2. Thus, by reducing pungent aroma of ginseng and eliminating bitterness, the panax wine of the present invention offers a more contemporary taste that can be enjoyed even by those who are usually avoidant of ginseng products. The present invention comprises a raw material process in which, after a one-step fermentation according to the existing traditional wine production scheme, a fermented wine made from yeast and rice is filtered, combined with amylase and sprout ginseng mixed in 1 : 6 ratio, fermented for a second time, filtered again, and introduced in a high-pressure carbon dioxide aging tank along with a composition containing Saccharomyces cerevisiae, which is a low-temperature active yeast, and the like. In particular, the process is configured to comprise the steps for: mixing undiluted sprout ginseng liquid extracted at low temperature after mixing the undiluted sprout ginseng liquid, injecting CO_2 to shorten a process of carbonated wine and to enhance a pleasant refreshing sensation of wine and introducing nanobubble water, to which a nanotechnology is applied, into a sterilization process for extending a shelf life of wine in an environmentally friendly way, to finally produce a panax wine that retains characteristic active components of ginseng and a pleasant refreshing sensation.본 발명은 인삼 고유의 성분을 유지하는 새싹 삼 저온추출 방법 및 파낙스 와인 제조방법에 관한 것으로, 더욱 상세하게는 저온추출 방식으로 인삼 원액을 추출하여 와인 숙성 단계에 혼합함으로써 인삼 고유의 유효 성분이 유지되고 CO2를 주입함으로써 맛과 향이 조화되도록 하여 인삼의 자극적인 향을 감소시키고 쓴맛을 제거하여 인삼제품을 기피하는 사람들도 부담없이 음용할 수
