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Brewing method for dry white red bayberry wine

A technology of white bayberry wine and raw bayberry juice, which is applied in the field of fruit wine brewing, can solve the problems of fruit drop, inedible green fruit, economic loss of growers, short preservation time, etc., and achieve clear and translucent wine body, attractive color and refreshing taste Effect

Active Publication Date: 2011-01-26
浙江聚仙庄饮品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, red bayberry is a seasonal fresh fruit, and it is listed in large quantities every June. The fresh-keeping time at room temperature is very short, and storage and transportation are difficult. A large number of mildew and rot often occur due to untimely picking and sales. major economic loss

Method used

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Embodiment Construction

[0029] The brewing method of dry white bayberry wine of the present invention, is raw material with light-colored red bayberry, brews dry white bayberry wine, comprises the following steps:

[0030] The first step is to prepare;

[0031] 1. Preparation before production, clean and clean the surrounding environment, sterilize and clean the equipment and utensils;

[0032] 2. Pick fresh light-colored red bayberries with a maturity of more than 90%, no pests, no scars, and no corruption. Remove the bayberry stems and leaves, wash and drain the water;

[0033] In the second step, fresh red bayberry fruit is made into red bayberry juice;

[0034] 1. Crush the light-colored red bayberry fresh fruit with a beater, and remove the core with a red bayberry de-nucleating machine;

[0035] 2. Press-filter the denucleated red bayberry pulp with a belt filter press to obtain freshly squeezed red bayberry juice;

[0036] The third step is to add white granulated sugar to the raw bayberry ...

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Abstract

The invention discloses a brewing method for dry white red bayberry wine is brewed by utilizing light-color red bayberry as a raw material and comprising the following steps of (1) preparing the fresh red bayberry into normal red bayberry juice; (2) adding white granulated sugar to the normal red bayberry juice; (3) adding yeast strains to the red bayberry juice and alcoholically fermenting the red bayberry juice to prepare the red bayberry wine; (4) ageing the red bayberry wine; and (5) carrying out the decoloration processing of the aged red bayberry wine. The dry white red bayberry wine has the advantages of clear and bright wine, light straw yellow, stability, fine and mild vinosity, fragrant red bayberry fruity maintenance, aromatic and pure bouquet, fresh mild taste, rich nutrition and beautiful color, and has the unique flavor of the dry white red bayberry wine.

Description

technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for brewing dried bayberry wine. Background technique [0002] Waxberry has high nutritional value, which contains 12-13% sugar, 0.5-1.8% organic acid, 83.4-92.0% water, 0.8% protein, 5.7% carbohydrate, 1% dietary fiber, and vitamins per 100 grams. C: 9 mg, vitamin B1: 10 micrograms, vitamin B2: 50 micrograms, niacin: 0.3 mg, flavonoid equivalent: 92 micrograms, vitamin E: 0.81 mg, calcium: 14 mg, iron: 1 mg, zinc: 0.14 milligrams, selenium: 0.31 micrograms. These nutrients are all needed by the human body and are easily absorbed by the human body. Therefore, red bayberry is a nourishing fruit suitable for all ages. [0003] Waxberry fruit is sweet and sour, juicy, unique in flavor, high in nutritional value, and has high medicinal and medical value. Both the "Diet Therapy Materia Medica" of the Song Dynasty and the "Compendium of Materia Medica" of the Ming Dynasty ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 周增群
Owner 浙江聚仙庄饮品有限公司
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