The invention discloses a production method for making
pineapple fruit wine. The method includes the steps: squeezing fresh pineapple fruits into juice, adding
sulfur dioxide, adjusting pH (potentialof
hydrogen) to reach 3.4-3.5 by the aid of
tartaric acid, adding food-grade NaCl to adjust intensity of
conductivity of the juice, preheating the juice to reach the temperature of 30-38 DEG C, keeping the temperature for 3-5 minutes, and pumping the juice in a high-strength electric
pulse electric field treating chamber; placing the treated
pineapple juice at the temperature of 0-4 DEG C, and taking liquid supernatant; adjusting pineapple
sugar degree in the liquid supernatant; taking adjusted clarified
pineapple juice, adding
yeast, and fermenting mixture for 5-7 hours by controlling the temperature of 20-25 DEG C; adding activated
bentonite into the
pineapple fruit wine, standing at low temperature, taking liquid supernatant, enabling the liquid supernatant to pass a deep filter film and a sterilization filter film, and filling cans with the liquid supernatant to obtain the
pineapple fruit wine. According to the method, by a high-strength electric
pulse electric field treating mode,the
tartaric acid and the NaCl are added, components of the
pineapple juice are adjusted, pretreatment before
fermentation is implemented, and the prepared pineapple
fruit wine is unique in
flavor, high in
clarity degree and quality and low in fusel oil and methyl
alcohol.