A method for manufacturing grape juice in which muscat aroma is emphasized is disclosed. The method comprises step (a) and step (b), or comprises step (a), step (b) and step (c): (a) obtaining fruit skin or fruit skin-containing fruit juice by crushing and squeezing grape berries (b) heating a material formed by adding water to the fruit skin obtained in step (a) or the fruit skin-containing fruit juice obtained in step (a), wherein the temperature of the material or the fruit juice is elevated to reach 45°C to 95°C to form a mixture (c) air-cooling the mixture obtained in step (b) and subsequently adding an enzyme having a glycosidase activity for diglycoside to the mixture. By using grape juice which is manufactured according to this method as a raw material, wine having rich muscat aroma can be manufactured.
