Method for making fermented fruit juice wine and fermented and distilled brandy

Abstract

The invention discloses a method for making fermented fruit juice wine and fermented and distilled brandy. The alcoholic strength of the fermented fruit juice wine is 11%, the total acid is 0.4-0.6 g / 100 ml, and the sugar content is 5-30 g / 100 ml. Sweet melons are used as a raw material and are squeezed into juice through natural fermentation and secondary yeast fermentation, and the juice adjusting components are fermented once again and brewed to prepare the fermented fruit juice wine. The alcoholic strength of the fermented and distilled brandy is 39-41%, the total acid is 0.2-0.4 g / 100 ml, and the total fat is 0.075-0.085 g / 100 ml. The juice adjusting components obtained after two times of juice squeezing are fermented, distilled and brewed in oak barrels to obtain the fermented and distilled brandy. In the invention, the sweet melons are converted and synthesized into various flavoring and seasoning substances through a series of biochemical reaction processes such as fermentation, brewing, aging (storage) and the like, and the nutrient substances of the sweet melons are reserved, so that human bodies can absorb the nutrient substances easily. Moreover, bacteria are inhibited by adopting open natural fermentation and adding a yeast liquid for secondary fermentation, conditions are created for the propagation of yeasts, so that the yeasts are fully propagated, juice and pulp are thoroughly separated, and the wine yield rate of juice wine and the alcoholic content of brandy are increased.

Description

technical field [0001] The invention relates to a production method of fermented fruit juice wine and fermented distilled brandy. Background technique [0002] Melon is a delicious, sweet and nutritious fruit. Its main components are sugar, organic acids, vitamins, minerals, amino acids, pectin substances and aromatic substances. It tastes sweet and delicious. It is a fruit that everyone loves. However, due to the concentration of maturity, the temperature is high when harvesting, the respiration is strong, the post-ripening is fast, and the solid is not resistant to storage. There are also melons, which have high sugar content and thin skin. During storage, due to the action of oxidase, the fruit in the fruit Nutrients such as sugars and amino acids are rapidly reduced, and vitamins and pectin substances are destroyed, causing the pulp to rot and deteriorate and lose its edible value. The sugar content is high, and the oxidation during the drying process can easily produce...

AI Technical Summary

Problems solved by technology

[0002] Melon is a delicious, sweet and nutritious fruit. Its main components are sugar, organic acids, vitamins, minerals, amino acids, pectin substances and aromatic substances. It tastes sweet and delicious. It is a fruit that everyone loves. However, due to the concentration of maturity, the temperature is high when harvesting, the respiration is strong, the post-ripening is fast, and the solid is not resistant to storage. There are also melons, which have high sugar content and thin skin. During storage, due to the action of oxidase, the fruit in the fruit Nutrients such as sugars and amino acids are rapidly reduced, and vitamins and pectin substances are destroyed, causing the pulp to rot and deteriorate and lose its edible value. The sugar content is high, and the oxidation during the drying process can easily produce black polymers, which cannot maintain the color, aroma, taste and nutritional content of melons, and are very unhygienic

For canned melon, it adopts high-sugar osmotic pickling method, which is not easy to develop flavor and fragrance, and has a short shelf life