Kiwifruit light type dry wine and preparation method thereof

Abstract

The invention provides a kiwifruit light type dry wine which is mainly prepared by comprising the following components in percent by weight: 10-20 percent of maltose syrup and 80-90 percent of kiwifruit pulp which is wiped off peels and seeds. During preparation, the following components are needed to add by weight: 0.05-0.1 g / kg of yeast, 0.05-0.1 g / kg of pectinase and 0.1-0.2 g / kg of sulfur dioxide, wherein the yeast and the pectinase self-precipitate after fermentation and are completely removed after filtration, and the sulfur dioxide volatilizes during fermentation. The preparation method of the kiwifruit light type dry wine comprises the following steps of: simultaneously pulpifying the kiwifruits and separating the peels and seeds from the pulp, adding the maltose syrup, the pectinase and the sulfur dioxide for enzymolysis clarification; then fermenting, fining clarifying, filtrating, freezing and canning to obtain the kiwifruit light type dry wine. The prepared kiwifruit lighttype dry wine is light yellow with green, refreshing, clean and mellow, and has the advantages of simple process, practicality, reliability, high recovery efficiency, suitability for industrialized production and the like.

Description

technical field [0001] The invention relates to the brewing of wine, in particular to a method for brewing kiwi light dry wine. Background technique [0002] Ordinary kiwi fruit wine is made by enzymatic hydrolysis directly with skin dregs after the fresh fruit is broken, and then press-filtered and fermented with sugar. The kiwi fruit wine fermented in this way is easy to oxidize and has a darker color (the peel contains a large amount of polyphenol oxidase) and has a bitter taste ( The peel contains more tannins), and the wine is rough. The reason for this problem is: one, after the kiwifruit fresh fruit is broken, the pomace is not separated from the seeds, and the enzymatic hydrolysis and pressure filtration are directly carried out, so that the taste of the obtained wine is bitter and rough, so the mouthfeel of the kiwifruit wine cannot be improved; It is because the suitable sugar source is not used in the fermentation process, so the recovery rate cannot be enhanced....

AI Technical Summary

Problems solved by technology

[0002] Ordinary kiwi fruit wine is made by enzymatic hydrolysis directly with skin dregs after the fresh fruit is broken, and then press-filtered and fermented with sugar. The kiwi fruit wine fermented in this way is easy to oxidize and has a darker color (the peel contains a large amount of polyphenol oxidase) and has a bitter taste ( The skin contains more tannins), the wine is rough

The reason for this problem is: one, after the kiwifruit fresh fruit is broken, the pomace is not separated from the seeds, and the enzymatic hydrolysis and pressure filtration are directly carried out, so that the taste of the obtained wine is bitter and rough, so the mouthfeel of the kiwifruit wine cannot be improved; It is because the suitable sugar source is not used in the fermentation process, so the recovery cannot be enhanced

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