Persimmon wine and brewing method thereof
A persimmon wine body technology, applied in the field of winemaking science and engineering, can solve the problems of increasing methanol content in fruit wine, reducing the quality of raw materials, affecting the quality of wine, etc., and achieve the effects of simple process, improved product quality and full body
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Embodiment 1
[0012] Example 1. A kind of persimmon wine, described persimmon wine is dry type persimmon wine, is light yellow, clear and transparent, has fresh and pleasing fruit fragrance, complete wine body, alcohol content 8~12% (20 ℃ V / V), total Sugar (calculated as glucose) ≤ 4g / L, titratable acid (calculated as malic acid) 5-8g / L, free sulfur dioxide ≤ 50mg / L.
Embodiment 2
[0013] Example 2. A kind of persimmon wine, described persimmon wine is semi-dry type persimmon wine, is light yellow, clear and transparent, has fresh and pleasing fruit fragrance, complete wine body, alcohol content 8~12% (20 ℃ V / V), Total sugar (calculated as glucose) 4.1-12.0g / L, titratable acid (calculated as malic acid) 5-8g / L, free sulfur dioxide ≤50mg / L.
Embodiment 3
[0014] Example 3. A kind of persimmon wine, said persimmon wine is a semi-sweet persimmon wine, which is light yellow, clear and transparent, with a sweet and mellow taste and the aroma of aged wine, harmonious sweet and sour, and full-bodied. Alcohol content 8-12% (20°C V / V), total sugar (calculated as glucose) 12.1-45.0g / L, titratable acid (calculated as malic acid) 5-8g / L, free sulfur dioxide ≤ 50mg / L.
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