Production method of wild kiwi fruit wine

Abstract

The invention discloses a production method of wild kiwi fruit wine. The production method comprises the following steps: adding 30mg / kg-90mg / kg sulfur dioxide and 0.2mL / kg-1.0mL / kg low-temperature pulp enzyme in the process of crushing wild kiwi fruit, processing for 1.5 hours-3.5 hours at the temperature of 20 DEG C-25 DEG C and then squeezing for discharging juice; clearing after adding gelatin, and centrifuging so as to obtain clear wild kiwi fruit wine juice; regulating the content of the sugar in the clear juice to 20%, adding 30mg / L-120mg / L sulfur dioxide and yeast liquor, inoculating,and carrying main fermentation, post-fermentation, reladling, clarification, sterilization and filling processes so as to produce the wild kiwi fruit wine. The method has the advantages of low enzymolysis temperature, short processing time, less nutrition loss and good Vc storage; and the finished wine is yellow green and is clear and transparent, has mellow mouthfeel and typical wild kiwi fruit aroma; and the process is simple and is suitable for industrial production.

Description

technical field [0001] The invention relates to a fruit processing technology, in particular to a production method of wild kiwi fruit wine. Background technique [0002] Wild kiwifruit is widely distributed in Northeast my country and North China, and its yield is very rich. It is a pollution-free, natural green food and a fruit with high nutritional value. However, wild kiwifruit has defects such as small fruit and intolerance to storage. Compared with kiwi fruit, the shape of the commodity is relatively poor. At present, there is no large outlet that can give full play to its value, and it is basically in a state of fending for itself. [0003] Pectinase enzymatic hydrolysis and high-temperature sterilization technology are generally used in the domestic fruit juice production process. The pectinase enzymatic hydrolysis temperature is high (40°C) and the enzymatic hydrolysis time is long (8h-24h), which makes the nutrients and color of the juice The aroma is greatly dama...

AI Technical Summary

Problems solved by technology

[0004] There are manufacturers in China who use commercial kiwi fruit to produce kiwi fruit wine. Direct fermentation through maceration of fruit pulp leads to excessive tannin and protein, which in turn affects the flavor characteristics of kiwi fruit wine; through kiwi fruit juice extraction and fermentation, the juice production process uses enzyme treatment and high-temperature sterilization technology oxidize the color of the fruit juice, and the loss of nutrients is serious; the soaked wine is not pure fruit wine, the alcohol content is high, and it loses the significance of health care; and the production of kiwi fruit wine with commercial kiwi fruit is costly and the economic benefit is not good

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