Method for removing sulfur dioxide from fruit distilled wine

Abstract

The invention provides a method for removing sulfur dioxide from a fruit distilled wine, particularly relates to a method for removing sulfur dioxide from a fruit (such as grape, apple, cherry, plum and the like) distilled wine in a distillation procedure, and aims to solve the problem that a base wine, wine leftovers or fermented peel dregs in preparation of a fruit distilled wine contain too much sulfur dioxide or a corresponding fruit fermented wine is not suitable for being sold on the market due to quality and other factors and is suitable for preparation of a distilled wine. The invention first uses calcium oxide in the process of removing sulfur dioxide from the fruit distilled wine, effectively reduces the sulfur dioxide content in the fruit distilled wine, and improves the utilization ratio and quality of the fruit wine. Besides, the invention improves the situation that the distilled wine containing sulfur dioxide is wasted, develops a new method for treating the fruit distilled wine containing sulfur dioxide, and provides a reference to the further research and development of the fruit wine and processed products thereof.

Description

(1) Technical field [0001] The invention relates to a method for removing sulfur dioxide in fruit distilled wine, belonging to the technical field of food processing. (2) Background technology [0002] Fruit distilled wine, also known as fruit brandy, is a wine made from fruit through fermentation and distillation. The so-called brandy is the brandy made from grapes, and the brandy made from other fruits should be named after the raw fruit, such as cherry brandy, apple brandy, plum brandy, hawthorn brandy, banana brandy and other fruit brandy. [0003] As a processed product of fruit, fruit distilled wine has typical aroma characteristics of fruit, fermentation and distillation. There is a wide range of raw materials to choose from. In addition to normal fermented fruit wine, fruit wine with unsatisfactory quality, wine leftovers and fermented pomace can also be used to make fermented wine. Therefore, the production of fruit distilled wine has the advantage of abundant reso...

AI Technical Summary

Problems solved by technology

In the production of enterprises, there are problems that fruit distilled wine base wine, wine legs or fermented skins contain too much sulfur dioxide or fruit fermented wine cannot be sold as fruit distilled wine due to factors such as quality and other factors. How to effectively remove the problem? Sulfur dioxide, while keeping the beneficial ingredients in the wine as much as possible, and improving the quality of distilled wine to the greatest extent, are the problems faced by enterprises

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