Brewing technology of fruit wine

Abstract

Belonging to the technical field of food, the invention specifically relates to a brewing technology of a fruit wine. The technology comprises the steps of: brewage of a kiwi fruit fermented wine: fresh kiwi fruit sorting, cleaning, crushing for juicing, filtering, juice clarification, mother liquid preparation, juice concentration adjustment, boiling for disinfection, cooling, inoculation, constant temperature fermentation, new wine separation, post-fermentation, ageing of kiwi fruit fermented wine, blending, clarification, and filtering, thus obtaining a finished product; brewage of a kiwi fruit liquor: kiwi fruit fermentation to obtain brut wine, distillation, kiwi fruit liquor ageing, blending, clarification, and filtering, thus obtaining a finished product.

Description

Technical field:

[0001] The invention belongs to the technical field of food, and more specifically relates to a brewing process of fruit wine. Background technique:

[0002] Fruit wine is a wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol. It contains the flavor and alcohol of the fruit, and is also called fruit wine. Folk families often brew some fruit wine for drinking, such as plum wine, wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, there can be some fermentation without additional yeast. After entering the 21st century, the consumption pattern of alcoholic beverages has changed, and people are pursuing natural, low-sugar, and healthy fruit wines and juice drinks, which has further promoted the change in the structure of alcoholic beverages.

[0003] Kiwi fruit, also known as Maotao and Carambola. Born in forest margins or shrubs on hillsides, cultivated in some gardens. Th...