Brewing technology of plum-leaf crab wine

Abstract

The invention discloses a brewing technology of plum-leaf crab wine, comprising the steps of raw material selection and processing, crushing and juicing, pre-fermentation, post-fermentation, ageing and the like, according to the technology the plum-leaf crab, which is not completely mature, is used for brewing, special clarification operations for juice and raw wine are saved; additionally, pectinase, cane sugar and yeast are added in confiture for fermentation for 2d, then pomace is separated, and a traditional step of separating skin dregs is saved, so that juicing rate is improved, and pigment and aromatic substance on pericarp are fully digested, the juicing rate is improved, and moreover, flavor and color of the plum-leaf crab wine are both improved; products have bright color and full-bodied fruity odor, and bitter of fermentation liquor caused by dissolving of components in seeds or pedicle is reduced. Products fermented according to the technology meet national CB2758-81 product quality specification standards on fruit wine.

Description

technical field [0001] The invention relates to a brewing process of fruit wine, in particular to a brewing process of crabapple fruit wine. Background technique [0002] Begonia, also known as sea red fruit, is one of the main systems of the genus Malus in the family Rosaceae. Begonia juice is rich, sweet and sour, and contains a variety of vitamins and minerals necessary for the human body. Modern medical research has found that crabapple fruit is flat in nature, sweet and slightly sour, and enters the spleen and stomach meridians; it has the effects of promoting body fluid and quenching thirst, invigorating the spleen and stopping diarrhea, and supplementing nutrition; it is mainly used to treat indigestion, food accumulation, abdominal distension, enteritis, diarrhea, and hemorrhoids and other diseases. The color of crabapple fruit is bright red, the pulp has high sugar content, strong fruit aroma, and unique flavor. It is a good raw material for brewing high-quality f...

AI Technical Summary

Problems solved by technology

However, there are still some defects in the existing technology. The fruit juice and raw wine squeezed out in the process need to be clarified; secondly, pectinase is added when the fruit is crushed and squeezed, and then the pomace is separated, the juice yield is low, and Cause the waste of pomace; In addition, the pure juice fermentation is carried out to crabapple fruit, the product color and luster is lighter, and clarity is low, and mouthfeel, aroma are lighter, flavor is insufficient;