Technique for brewing fruit wine

Abstract

The invention relates to a fruit wine brewing technique of tropical fruit, which comprises steps of: a. pre-processing: including coarsely cutting the fruit and soaking the fruit in salt water, blanching treatment, and immediate cooling after the blanching; b. extraction of juice: including squeezing juice of the coarsely cut fruit treated by blanching; c. fermentation: comprising fermenting the fruit juice and obtaining the fermented juice with the alcoholic strength at between 6 and 13 degrees; and d. aging: including filtering the fermented fruit juice and adding liquid SO2 thereto for aging. The fruit wine treated by the technique of the invention has advantages of gaily colored wine body, improved taste, stable quality of finished wine, good-looking color, stable and unchanged color after long-term storage and mellow taste.

Description

[0001] Field [0002] The invention belongs to a fruit processing technology, in particular to a technology for brewing fruit wine from tropical fruits. technical background [0003] Deep processing of fruit to make fruit wine is beneficial to the utilization of fruit. The fruit wine made of fruit is rich in nutrition and has a good color, fragrance and taste, and is a kind of wine that the masses like. Severe browning occurs when fruit juice is squeezed by traditional production technology, which affects the flavor of fruit juice. At the same time, harmful substances produced by browning are brought into fruit wine, which in turn affects the quality, flavor and nutrition of fruit wine. In particular, the oxidative browning problem of products during the shelf life has seriously affected the taste and appearance of tropical and subtropical fruit processed products, weakened the competitiveness of products in the international market, and has become a bottleneck in fruit wine ...

AI Technical Summary

Problems solved by technology

Severe browning occurs when the fruit is squeezed in the traditional production process, which affects the flavor of the juice. At the same time, harmful substances produced by the browning are brought into the fruit wine, which in turn affects the quality, flavor and nutrition of the fruit wine.

In particular, the oxidative browning of products during the shelf life has seriously affected the taste and appearance of tropical and subtropical fruit processed products, weakening the competitiveness of products in the international market, and has become a bottleneck in fruit wine (juice) processing

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