Sea buckthorn fruit wine brewing method

Abstract

The invention relates to a sea buckthorn fruit wine brewing method, belonging to the field of food and wine brewing. The invention is characterized in that: sea buckthorn juice L is taken to measure the total sugar concentration N, then according to the desired alcoholic strength V, the amount of saturated glucose solution is calculated, and the glucose solution is added into the sea buckthorn juice. The brewing method is that the preparation formula is as follows: X=(V-N)*L*(4.0-4.5); wherein, X is used to represent the saturated glucose solution; the temperature is room temperature; the solution temperature is 25-35 degrees; the measurement units of X and L are the same; V is the alcoholic strength of the desired sea buckthorn juice and V is not less than 13 and not more than 18; N is the total sugar concentration of sea buckthorn juice; L is used to represent the sea buckthorn juice. The saturated glucose solution X is mixed with the sea buckthorn juice L; AADY is taken to add; then the processes of activation and fermentation are carried out and the fermentation period is 21-28d. The alcoholic strength of the invention is controlled within 13-18%(V / V); the invention is golden yellow to brownish red with light texture, and has special sea buckthorn wine perfume, soft mouth feel, rich afteraste, and sweet and rondeur taste.

Description

1. Technical field [0001] The invention relates to a brewing method of seabuckthorn fruit wine, which belongs to the field of food and wine brewing. 2. Background technology [0002] Seabuckthorn is an important sand-protecting plant in my country, and has extremely high nutritional and economic value. However, there are some technical problems in the development and utilization of seabuckthorn. Seabuckthorn fruit wine is brewed with fresh seabuckthorn fruit or seabuckthorn juice. At present, wine brewing technology is mostly used. Because of the high acid content in seabuckthorn juice, acid reduction technology is often used in the process. Potassium carbonate, potassium bicarbonate, calcium carbonate, potassium tartrate and other chemical substances are used to reduce the acidity. The seabuckthorn fruit wine after acid reduction is unstable, and the taste is bitter, astringent and sour, which affects the quality and affects the production and sales of seabuckthorn fruit wi...

AI Technical Summary

Problems solved by technology

However, there are some technical problems in the development and utilization of seabuckthorn. Seabuckthorn fruit wine is brewed with fresh seabuckthorn fruit or seabuckthorn juice. At present, wine brewing technology is mostly used. Because of the high acid content in seabuckthorn juice, acid reduction technology is often used in the process. Potassium carbonate, potassium bicarbonate, calcium carbonate, potassium tartrate and other chemical substances are used to reduce the acidity. The seabuckthorn fruit wine after acid reduction is unstable, and the taste is bitter, astringent and sour, which affects the quality and affects the production and sales of seabuckthorn fruit wine.