In the present invention, disclosed is a method for producing a grape juice for which a muscat aroma is emphasized. The method comprises, from among the following steps, a step (a) and a step (b), or step (a), step (b), and a step (c). (a) A step for obtaining skin or a juice which contains skin by crushing grapes and extracting juice from the same. (b) A step for heating a product obtained by adding water to the skin obtained in step (a) or heating the juice which includes the skin, and bringing the same to a temperature of 45-95˚C. (c) A step for, after cooling the mixture obtained in step (b), adding to the mixture an enzyme having glycosidase activity with respect to diglycoside. By using the grape juice produced by this method as a starting material, a wine having a rich muscat aroma can be produced.
