Low-yield methanol and higher alcohol fruit wine brewing process

Abstract

The invention relates to a fruit wine brewing method, and in particular relates to a low-yield methanol and higher alcohol fruit wine brewing process. The product prepared by the method disclosed by the invention fills blank of specific fruit wine brewing technology research in China, improves product quality of specific fruit wine, and enhances purity and typical aroma characteristic of wine and increases sense quality of the specific fruit wine, so as to make it possible to produce high-quality fruit wine products in many excellent fruit production zones. The technical scheme adopted by the invention comprises the following operation steps: (1) sorting fruit raw materials; (2) crushing, pulping and adding into a tank; (3) adding sulfur dioxide; (4) adding pectinase, and standing at low temperature; (5) naturally increasing temperature, adding a yeast culture liquor to start fermentation; (6) fermenting at controlled temperature, and monitoring fermentation; (7) separating, squeezing and continuing to ferment; (8) transferring to another tank, adding sulfur dioxide and storing; (9) aging in the presence of wine lees; and (10) clarifying, stabilizing, filtering and bottling.

Description

1. Technical field: [0001] The invention relates to a method for producing fruit wine, in particular to a low-yield methanol and high-alcohol fruit wine brewing process. 2. Background technology: [0002] my country has a vast land and abundant resources, and fruits are spread all over the place. Fruit wine is a deep-processing product of fruits. As a green and healthy alcoholic drink, it is now attracting more and more attention from consumers. The sensory quality of fruit wine is related to the quality of processed raw materials, the climate and ecological conditions of the place of origin, and of course also affected by the brewing process. There are characteristic fruits in almost all parts of our country. With the development of economy and the improvement of people's living standards, the market demand for fruit wine is increasing, especially for green and healthy fruit wine products. Fruit wine enterprises have gradually become the key support objects of local fruit d...

AI Technical Summary

Problems solved by technology

However, the production process of most fruit wines cannot copy the brewing technology of wine, because the chemical composition in these fruits is quite different from that in grape berries, and the application of conventional wine brewing technology will cause a large amount of fusel alcohols such as methanol in the production of most fruit wines. increase, resulting in product quality problems such as rough fruit wine aroma and drinking quality

For example, fruits such as cherries, kiwis, and apples contain a large amount of pectin, and the aroma components and organic acid components are also different from those in grape berries. Methanol is released to form methanol, the fermentation temperature increases, a large amount of fusel alcohols are formed, and the aroma components are lost, causing serious product quality problems

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