Wild actinidia wine and brewing method thereof

Abstract

The invention discloses a wild actinidia wine and a brewing method thereof. The wild actinidia wine comprises the following components in parts by weight: 80-105 parts of wild actinidia, 15-24 parts of white sugar, 0.003-0.005 part of potassium hydrogen carbonate, 0.05-0.07 part of sulfur dioxide, 0.002-0.009 part of gardenia yellow pigment and 0.08-0.12 part of Saccharomyces cerevisiae. The brewing process comprises the following steps: preparing actinidia pulp, performing primary fermentation, performing secondary fermentation on the fruit juice, and aging the fruit juice wine. The brewed wild actinidia wine has excellent mouthfeel and color and reserves the clear and bright yellow green color of fresh wild actinidia, and the alcohol content can be well controlled at 10v / v%; the wild actinidia wine tastes pure and sweet, gives off fragrant smell, has long aftertaste, is warm in nature and combines the effects of health care and invigoration; and after drinking the wild actinidia wine, a person can feel that the body becomes warm slowly.

Description

technical field [0001] The invention belongs to the technical field of kiwifruit wine production, and in particular relates to a wild kiwifruit wine and a brewing method thereof. Background technique [0002] With the continuous strengthening of wild plant protection awareness and the development of planting economy, my country's wild kiwifruit resources have gradually expanded and increased, and its resource utilization has attracted more and more attention from the society. Industry research shows that wild kiwifruit does not use chemical fertilizers, does not contain pesticides and heavy metal residues, and is not dipped in dilatant. At the same time, it is rich in nutrients and contains more than 10 kinds of amino acids such as proteolytic enzymes, calcium, magnesium, potassium, sodium, iodine, chromium, manganese, etc. A variety of elements, carotene and multivitamins have unique health care effects on the body function and metabolism of the human body. However, due to...

AI Technical Summary

Problems solved by technology

However, due to fresh-keeping factors, the development and utilization of wild kiwifruit resources are greatly limited, and they fall to the ground and rot naturally every year. It is a pity that these pure ecological foods are wasted in vain.

Recently, the society has begun to seek the deep processing of wild kiwifruit and devote itself to the brewing technology of kiwifruit wine. However, because this utilization method is still in the initial exploration and embryonic stage, the technology maturity is low, resulting in slow industrialization.

[0003] The main defects in the current kiwifruit brewing technology are as follows: 1) Usually, the kiwifruit is broken and heated above 80°C to squeeze the juice, which will make the color of the kiwifruit juice brown, and the high temperature will destroy the nutrition of the kiwifruit itself, and the taste will be very serious. 2) The more traditional method of producing kiwi fruit wine is to ferment with the skin, and after the skin dregs float up, separate the wine liquid

The finished kiwifruit wine and the kiwifruit used in the brewing process are not wild. As artificially cultivated products, there will still be traces of harmful elements. At the same time, pectinase is added, and pectin is decomposed into methanol under the action of pectinase or heat energy. It not only brings potential harm to health, but also affects the pure taste of kiwi fruit wine

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