Method for brewing full-fermentation type rhodomyrtus tomentosa fruit wine

Abstract

The invention discloses a method for brewing full-fermentation type rhodomyrtus tomentosa fruit wine, which adopts full rhodomyrtus tomentosa fruits for brewing the full-fermentation type rhodomyrtus tomentosa fruit wine, solves the problem that the rhodomyrtus tomentosa fruits contain a large quantity of pectin substances and tannin and are not suitable for processing the full-fermentation type fruit wine, and is different from other methods for brewing the rhodomyrtus tomentosa fruit wine. The method comprises the following steps: (1) selecting the fruits; (2) sorting and washing; (3) sterilizing the surfaces of the full fruits; (4) breaking; (5) canning; (6) fermenting; (7) performing liquid-residue separation; (8) clarifying, transferring to a tank, and ageing; (9) filtering and filling. The rhodomyrtus tomentosa fruit wine brewed by using the method is rich in fragrance, pure and mild in wine flavor and good in color; the problem of no purity and mild flavor of rhodomyrtus tomentosa fruit wine brewed by using a conventional process is solved; full nutritional ingredients of the rhodomyrtus tomentosa fruits are fully utilized; the quality of the rhodomyrtus tomentosa fruit wine is improved; a brewing process is simplified; the production efficiency is improved; the industrialization production application is facilitated.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a brewing method of myrtle fruit wine using the whole process of fermentation of myrtle fruit. Background technique [0002] Myrtle is the fruit of Myrtaceae Rhod Omyrtustomentosa (Ait.) Hassk. . It is widely distributed in the Guangdong and Fujian regions of southern China, mostly in the wild. Myrtle fruit contains more comprehensive nutrients, including crude fat, crude protein, crude fiber, lignin, total sugar, reducing sugar, vitamin C, vitamin H10, S-carotene, etc., more abundant amino acids, more It is a kind of minerals needed by the human body, and a large amount of the constituent sugars of the fruit are neutral monosaccharides (Baidu Encyclopedia "Myrtle" http: / / baike.baidu.com). Myrtle fruit is a high-quality fruit wine resource, which has the characteristics of juicy, high soluble solid content, moderate sweet and sour, rich fruity aroma, goo...

AI Technical Summary

Problems solved by technology

[0003] The invention overcomes the problem that the myrtle fruit contains more pectin and tannin, and is not suitable for processing fully fermented fruit wine, and solves the problem that the traditional method is soaked in white wine, and the same kind of fruit wine is prepared by blending, heating and other methods in the brewing process. The problem with not having a natural myrtle flavor

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