Production process of red date ice wine

Abstract

The invention relates to a production process of a red date ice wine. The process comprises the steps of impurity removing, fruit selecting, washing, crushing, rehydrating, beating, separating, enzymolysis, centrifugal separating, extracting, secondary centrifugal separating, filtering, low-temperature concentrating, yeast activating, controlled-temperature fermenting, fermentation stopping, low-temperature aging, filtering and clarifying, cold treating, sterilizing and filtering, and filling. The process provided by the invention has the advantages that: red date is adopted as a raw material, and a low-temperature rehydration and high-temperature extraction two-stage process is adopted, such that red date juice color, flavor and various rich nutrient contents are ensured, and physiologically active substances in red dates are extracted to a maximal extent; with a two-step method red date ice wine production process that red date juice is produced first and biological fermentation is then carried out, the produced product has a date red color, clarified wine body, rich fragrance, and delicate and mellow mouthfeel. The ice wine has typical characteristics of iced fruit wines, and assists in filling the vacancy in domestic market.

Description

technical field [0001] The invention relates to a wine-making process, in particular to a production method for brewing jujube ice wine with red dates as raw materials. Background technique [0002] Jujube is rich in nutrition and has high medicinal value. It is a high-quality nourishing fruit integrating nutrition and medical care. It is known as "nutritional health pill" and "woody grain". In addition to various rich nutrients, jujube fruit contains some special ingredients with high physiological activity, such as jujube polysaccharide, cyclic adenosine monophosphate, flavonoids, pentacyclic triterpenoids and alkaloids, etc. These Functional ingredients work together to form the unique health care function of jujube. According to the records of "Huangdi Neijing" and "Compendium of Materia Medica", jujube fruits can be eaten when they are ripe, and can be nourished when they are dry. It has the effects of nourishing the liver and lowering blood pressure, calming the nerv...

AI Technical Summary

Problems solved by technology

Using jujube juice for direct fermentation, due to the low concentration of raw materials, the jujube wine produced has no strong jujube aroma, poor taste, and low nutritional and medicinal value; Although the nutritional value and medicinal value of wine have been improved, the wine body is unstable and the taste is poor, so it cannot become a good product in wine

In particular, jujube juic

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