Kiwifruit wine and method for brewing same

Abstract

The invention relates to kiwifruit wine and a method for brewing the same. The kiwifruit wine is brewed by subjecting kiwifruits, white sugar, potassium bicarbonate, sulfur dioxide, pectinase and saccharomyces cerevisiae to the process steps of kiwifruit clear pulp preparation, primary fermentation, press separation, secondary fermentation, ageing and the like. According to the kiwifruit wine and the method for brewing the same, no preservative is needed to be added in finished products and the brewing process, and the products can be guaranteed to be stored for a long time without deterioration. The kiwifruit wine of different grades is fermented through the fermentation of juice and pomaces, and nutritional ingredients of the kiwifruits are completely maintained, the fermented kiwifruit wine has excellent taste and color and luster, keeps the yellow-green color of the fresh kiwifruits, and is clear and smooth. The alcohol content is more than 10 % (v / v), the kiwifruit wine drinks pure and sweet and has aromatic smell and lingering aftertaste.

Description

technical field [0001] The invention belongs to the technical field of kiwi fruit wine production, and in particular relates to a kiwi fruit wine and a brewing method thereof. Background technique [0002] With the continuous strengthening of wild plant protection awareness and the development of planting economy, the wild and planted kiwifruit resources in my country have gradually expanded and increased, and its resource utilization has attracted more and more attention from the society. Industry research shows that kiwi fruit is not only rich in nutrition, but also contains a variety of amino acids, vitamins and trace elements such as copper, calcium, magnesium, manganese, potassium, lithium, selenium, iron, phosphorus, etc. It has unique medical care for human body functions and metabolism. effect. However, due to fresh-keeping factors, the utilization of kiwifruit resources is greatly limited, resulting in a large amount of spoilage and waste, which brings great econom...

AI Technical Summary

Problems solved by technology

This method is difficult to press on the one hand, and the second is that the color of the wine is deepened, the tannin content is increased, the total acid and volatile acid are increased, and the wine yield is low because the peel is soaked for too long;

[0005] 3) During the brewing process, there are many kinds of chemical synthetic preparations such as additives and preservatives, which not only easily destroy the nutrients in kiwifruit, but also cause different degrees of toxic and side effects to drinkers, which is not conducive to human health;

[0006] 4) Most of the current brewing technology is to squeeze and separate the kiwi fruit first, and brew it with fruit juice. The main component of the fruit peel, pectin, contains 18 kinds of amino acids, Vc and various trace elements, which have high nutritional value. It is undoubtedly a great waste of resources to waste in vain, and it also greatly affects the yield of kiwi fruit raw materials;

[0007] 5) The brewing process and equipment structure are complicated and the production cost is high