The invention relates to preparation methods of
fruit wine, particularly relates to a preparation method of icy
lycium barbarum
wine and belongs to the technical field of food beverages. The preparation method comprises the steps: harvesting
lycium barbarum of last
crop at the temperature of -15 DEG C to -7 DEG C, then, carrying out soaking and flushing on the fruits by water with the temperature of 1 DEG C to 8 DEG C,
drying up
residual moisture on surfaces of the fruits by
cold air with the temperature of 1 DEG C to 4 DEG C, and then, carrying out crushing at the temperature of -15 DEG C to -7 DEG C; then, subjecting fruit pulp to
microwave thawing at the temperature of -7 DEG C to 8 DEG C; carrying out enzymolysis,
flash evaporation and fragrance
recovery; subjecting
fruit juice to low-temperature
fermentation, and carrying out aging, freezing treatment, sterilizing, encapsulation and the like. According to the preparation method provided by the invention, the concentration of the
fruit juice cannot be lowered while impurities such as dust are removed from surfaces of
lycium barbarum and
pesticide residue is lowered. The crushed
lycium barbarum fruit pulp is subjected to
microwave thawing at a squeezing temperature required for ice
wine brewing, and thus, uniform and unfrozen fruit pulp in line with temperature requirements is obtained; compared with the traditional ice
wine processes, the preparation method has the advantages that the control and improvement of product quality are better facilitated, and a foundation is provided for subsequent
processing.