Red date wine

Abstract

The invention discloses red date wine and a production process thereof, and the red date wine is formed by respectively blending the prepared red date fermented wine and the prepared red date soaked wine. The red date wine produced by the production process of the invention combines the advantages of the red date fermented wine and the red date soaked wine so as to have good color and luster, clear wine, rich red date fragrance, mellow and sweet taste and full nutrition. In the red date fermented wine, red date peels are removed in an earlier stage process so as to greatly reduce a raw material generated by carbinol. The extraction of red date juice adopts the processes of firstly soaking and extracting with hot water and then carrying out enzymolysis so as to increase the use ratio of the raw material. In the red date soaked wine, the color and luster and fragrance of red dates are better extracted. The red date wine has nutrition, color and luster, fragrance and taste by blending the red date soaked wine with the red date fermented wine.

Description

technical field [0001] The invention relates to jujube wine, in particular to jujube wine prepared by blending jujube fermented wine and jujube soaked wine. Background technique [0002] The nutritional value of jujube is very high, and the jujube resources in our country are very rich, and the brewing history of jujube wine is also very long. The production of jujube wine is mainly distilled wine, represented by "zaogangzi" produced in Taihang mountain area, but the methanol content is easy to exceed the standard, which affects the development of jujube wine industry. There are two reasons for the high methanol content in jujube wine: first, the pectin in jujube is the basis for methanol production, and it is mainly concentrated on the skin of jujube. After the pectin is decomposed, it is converted into methanol by microorganisms; During the process, almost all of the methanol is distilled into the finished wine, resulting in an excessively high methanol content in the fin...

AI Technical Summary

Problems solved by technology

The nutrient loss of jujube juice in hot water extraction method is relatively large; the enzymatic extraction method decomposes a large amount of pectin, and the content of methanol produced in the fermentation process increases; ultrasonic extraction is not easy to operate

During the extraction process of jujube juice, methods can be used to control the production of methanol, but it will affect the color and nutrition of the finished jujube wine

Soaking red dates in wine base can extract the aroma and color of red dates very well, but the extraction of nutrients is not as good as the above three methods

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