PURPOSE: A method of making grape juice is provided to make a non-alcoholic wine using vitamin C to remove an activating substance, flavors and colors which are only found in grapes and acorn tannin juice as an oak barrel. CONSTITUTION: A method of making grape juice comprises； a step to prepare ingredients such as 1000g of grape pomace, 10-40g of vitamin C, 1000cc of water and a plastic bottle； a step to remove and prevent air from the bottle, a step to ferment the ingredients mixed at a temperature of 25-35°；C for 2-3 days and waiting until the inner pressure reaches 2-6 atmospheric pressure； a step to remove the gas in the mixed ingredients； a step to seal the ingredients at 25-35°；C for 2-3 days； a step to freeze the ingredients at a temperature of 3-8°；C and a step to extract liquid of the ingredients. A method of tannin juice comprise； a step to prepare 500g of dried thread shell and pod, 20-50g of vitamin C, 100g of crushed raw acorn, 10-30g of sugar, 2000cc of water and a plastic bottle； a step to heat 2000cc of water with 500g of thread shell and pod； a step to extract liquid of the mixed ingredient； a step to remove air and seal ingredients comprising 100g of pulverized raw acorn, 20-50g of vitamin C and 10-30g of sugar； a step of waiting until the inner pressure of the mixed ingredients becoming 2-6 for 6-10 days and a step to extract liquid when no gas exists in the ingredients. [Reference numerals] (AA) Preparing ingredients； (BB) Mixing process； (CC,EE) Sealing process； (DD) Gas removing process； (FF) Freezing process； (GG) Squeezed extraction process본 발명은 비타민 씨로 포도박이 가지고 있는 향과 색과 활성성분을 용해하고 도토리 탄닌 주스로 오크통의 역할을 하게하여 단시간에 알코올이 없는 포도주를 만드는 것이다.
