Method for producing raspberry icewine
A production method and technology of raspberry, applied in the field of preparation of raspberry alcoholic beverages, can solve the problems of complex production process, long production cycle, poor color of finished products, etc., and achieve the effect of ensuring sugar content, mellow and delicious flavor, and pure taste
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[0029] 1. Picking of raspberry fruit:
[0030] In the ice wine brewing process, the picking time is very important, which is not only related to the flavor of the ice wine, but also related to its sugar content. Ice wine is usually picked in severe winter, when the temperature reaches -10°C~-14°C. At this time, the raspberry is covered with ice and snow and becomes a hockey puck.
[0031] 2. Selection of brewing materials:
[0032] The picked frozen raspberry fruits are screened, and the raspberries with no damage in appearance and no corrosion of pathogenic bacteria are selected for pressing. The screening should also be carried out under low temperature conditions to retain the nutrients in them to the greatest extent. Screening is preferably carried out at -10°C~-14°C.
[0033] 3. Squeeze:
[0034] Squeeze at -8°C to 12°C to obtain pure raspberry pulp with a feeding amount of 10wt% to 15wt%.
[0035] 4. Rewarming treatment:
[0036] The raspberry pulp after pressing s...
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