Brewing method of red jujube fruit wine capable of removing bitter

Abstract

The invention discloses a brewing method of red jujube fruit wine capable of removing bitter, and belongs to the field of brewing science and technology. The finished wine is made by using red jujube as a raw material and by the following step: screening, drying, hydrating, soaking in alkali liquor, performing enzymolysis, pulping, filtering, regulating sugar and acid content, sterilizing at 100 DEG C for 20 minutes, inoculating pre-activated wine yeasts, fermenting for 4 to 6 days at 21 to 23 DEG C, filtering by centrifugation, clarifying chitosan, blending, aging, pouring, stabilizing and bottling. The brewing method has the characteristics that: the red jujube raw material is baked to generate full jujube aromas, and the bitter of the commonly fermented red jujube wine is reduced by the alkali liquor soaking and enzymolysis steps. The red jujube fruit wine contains various organic acids, vitamins and trace elements, has refreshing mouthfeel and mellow wine taste without the bitter,and is a low-alcohol content high-grade nourishing drink.

Description

Technical field: [0001] The invention belongs to wine-making science and technology, and in particular relates to a method for brewing jujube fruit wine. technical background: [0002] Jujube, also known as Huazao, is rich in sugar, mineral elements (phosphorus, potassium, calcium, iron, manganese, copper, zinc), and vitamin C, vitamin A, and vitamin E. Jujube fruit also contains 18 kinds of amino acids, including 8 kinds of essential amino acids that cannot be synthesized by the human body. Fruit wine is a kind of low-alcohol wine, which is rich in nutrition and contains a variety of natural ingredients that are beneficial to human health, such as organic acids, vitamins, trace elements, etc. At the same time, it is rich in the unique flavor of jujube wine, so it is deeply loved by consumers. Yet jujube fruit wine generally all can produce certain bitterness in the fermentation brewing process, and this bitterness can have a strong impact on the quality of jujube fruit win...

AI Technical Summary

Problems solved by technology

Yet jujube fruit wine generally all can produce certain bitterness in the fermentation brewing process, and this bitterness can have a strong impact on the quality of jujube fruit wine

At present, red jujube fruit wine is rarely seen on the market, and the existence of bitter substances is an important factor

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