Production method of persimmon wine

Abstract

The invention discloses a production method of persimmon wine, which comprises the following steps: 1) choosing fresh persimmons, spraying the surface of the fresh persimmons with an alcoholic solution, and sealing to thoroughly ripen and soften the persimmons; 2) breaking to obtain a persimmon pulp, adding sulfurous acid to sterilize, and then adding activated saccharomyces cerevisiae, activatedpectase and dissolved tartaric acid, and agitating uniformly and performing preliminary fermentation; 3) separating the preliminarily fermented persimmon pulp to obtain persimmon juice, and adding tartaric acid into the persimmon juice to adjust the pH value of the persimmon juice; 4) performing secondary fermentation; 5) adjusting the alcohol degree, the residual sugar, the total acid concentration and the concentration of free sulfur dioxide, and ageing; and 6) adjusting the concentration of free sulfur dioxide, filtering, sterilizing and filling to obtain the persimmon wine. According to the production method disclosed by the invention, white granulated sugar is not added in the fermentation process, and water is not additionally added in the whole production process, so that the fermented persimmon wine is intense in taste and balanced in wine, and in addition, the smell and the taste of the persimmon wine are enriched by using grape brandy to adjust the alcohol degree of the persimmon wine.

Description

technical field

[0001] The invention belongs to the technical field of fruit wine production, and in particular relates to a production method of persimmon wine. Background technique

[0002] my country's folks have used persimmons as raw materials to brew fermented wine with a history of more than a thousand years, but most of them belong to self-brewing and drinking, and never form large-scale production. Persimmon is one of the five major fruits in my country (grapes, oranges, bananas, apples, and persimmons). The current annual output is about 40,000 tons, but the deep processing is relatively lagging behind. The nutritional value of persimmon is very high, rich in Vc, 49g~72g of Vc per 100 grams of persimmon, which is twice that of orange, 8 times that of banana, and 10 times that of grape. Persimmon also contains a lot of flavonoids, tannins, etc. Phenolic substances can inhibit platelet aggregation, prevent low-density lipoprotein oxidation, and soften blood vessels....