PURPOSE: A manufacturing method of tangerine fermented wine is provided to manufacture the tangerine fermented wine with improved functionality using tangerine hydrolysate. CONSTITUTION: A manufacturing method of tangerine fermented food comprises the following: a squeezing step of squeezing tangerine to produce tangerine juice； an enzyme reaction step of reacting the tangerine juice with cellulase； and a fermentation step of fermenting the tangerine juice gone through the enzyme reaction step with alcohol. In the enzyme reaction step, the enzyme is added at 0.1-0.5%(w/v) to the tangerine juice volume. The temperature of the enzyme reaction step is 50-70 deg. C. The enzyme reaction step is performed for 1-5 hours. In the fermentation step, the alcohol fermentation is performed using Saccharomyces bayanus. At least one saccharide between sugar or honey is added after the enzyme reaction step and before the fermentation step so that the tangerine juice gone through the enzyme reaction step becomes 22-28 Brix. The tangerine fermented food is tangerine wine or tangerine brandy.본 발명은 착즙 단계； 효소반응 단계； 및 발효 단계를 포함하는 감귤 발효식품의 제조 방법에 관한 것으로서, 본 발명을 통하여 효소 가수분해를 통해 플라보노이드 무배당체 함량이 증가되고, 감귤 가수분해물을 이용함으로써 기능성이 향상된 감귤 발효주를 제공한다.
