Preparation technology for calcium fruit icewine

Abstract

The invention relates to preparation technology for fruit wines, in particular to the preparation technology for a calcium fruit icewine, which solves the problem about acid control in processing the calcium fruit wine. The preparation technology for the calcium fruit icewine comprises the following steps: breaking fresh calcium fruits and mixing fruit juice, adding pectin clastic enzyme for enzymolysis treatment and then adding calcium carbonate for deacidification, inoculating saccharomycetes for fermentation, adding potassium bicarbonate to neutralize part of acid after the fermentation, then performing malolactic fermentation, and finally adding 10% mixed juice for blending so as to balance the taste; moreover, fining and filtering, cooling at subzero 5 to subzero 4 DEG C for 10 days, naturally storing in a can for ageing for 3 -5 mouths, filtering and canning, so as to obtain the calcium fruit wine at last. The wine body is transparent and clear, tastes full-bodied, is elegant and agreeable to the taste of sour and sweet, and smells nice.

Description

[0001] technical field [0002] The invention relates to a fruit wine processing technology, in particular to a preparation technology of calcium fruit ice wine. Background technique [0003] Calamari, the famous fruit of the Prunus genus in the Rosaceae family, is the most popular new fruit species. The fruit is moderately sweet and sour. The Calcime looks like a cherry, tastes like a plum, and has a unique fragrance. Every hectogram of fresh fruit contains 79.09mg of calcium, which is the crown of fruit, while apples only have 9mg. There are 18 kinds of amino acids in the fruit, the total amount is as high as 338.3mg / 100g~451.7mg / 100g, especially the content of vitamin C, B2 and E and potassium The contents of , phosphorus, iron, zinc, selenium and lysine are higher than the existing common fruit tree varieties. The sugar content in well-ripe calcium fruit juice is not less than 5%, and the acid content is not less than 1.3%. The acid types are mainly malic acid, citric a...

AI Technical Summary

Problems solved by technology

The above three acid-reducing pathways can reduce part of the total acid content, but we have found in practice that the physical and biological acid-reducing pathways have limited effects on reducing high-concentration acids in the production of calcium fruit ice wine, and calcium fruit contains a large amount of malic acid. Blindly carrying out malolactic fermentation will produce many other flavor substances, such as volatile acids, etc., which will affect the normal taste instead, so its overall taste is still beyond the normal taste range of people. The chemical method of acid reduction introduces a large number of other ions, It has a great influence on the aroma and taste of calcium fruit wine