The embodiment of the invention relates to a preparation method of
aroma-enhancing drinkable sweet potato
wine, and belongs to the technical field of
wine brewing. The embodiment of the invention aims to solve the technical problems that the existing sweet potato
wine brewing technology is unstable, the
brewing batch difference is large, the
aroma is thin, and the content of
methanol and higher
alcohol in the wine is high. The preparation method of the
aroma-enhancing and drinking-soothing type sweet potato wine comprises the following steps: (1) pretreatment; (2) pre-acidification
fermentation of sweet potatoes; (3) saccharifying and fermenting the sweet potatoes; (4) performing alcoholic
fermentation on the sweet potatoes; and (5) acousto-optic
coupling sectional gradient aging acceleration. According to the method provided by the invention, pre-acidification
fermentation, diastatic fermentation and alcoholic fermentation are carried out by constructing a minimum functional
microbiome, aroma enhancement is carried out from the source, the proportion of
alkyd ester is adjusted in the process, and an acousto-optic
coupling aging accelerating technology is adopted, so that the
flavor of the sweet potato wine is improved, the content of substances easy to drink is reduced, and the drinking safety and quality are improved; in addition, the method is simple in brewing process, efficient, stable and low in cost.