Process for producing osmanthus fragrans Chinese pear fruit wine

Abstract

The invention discloses a process for producing osmanthus fragrans Chinese pear fruit wine, which belongs to the field of agriculture product machining. The wine is made by fermenting Chinese pear and osmanthus fragrans as main materials, the sour and sweet fruit taste of the Chinese pear, the sweet fragrance of the osmanthus fragrans, and the healthcare effects of the two materials are retained. The invention mainly focuses on research on novel fruit wine which is made by mixing and fermenting the Chinese pear and the osmanthus fragrans. The process comprises the following steps: juicing fresh Chinese pear as a raw material, wherein the ratio of juice to water is 1:(0.5-1.5), adding 3-5g of dried golden osmanthus fragrans into each liter of the fermentation liquid, subsequently inoculating activated grape wine high-activity yeast to brew the osmanthus fragrans Chinese pear fruit wine, wherein the fermentation condition is that the fermentation period is 6-8 days, the main fermentation temperature is 18-22 DEG C, the initial adjusted sugar degree is 20-22%, the initial pH value is 4.0-4.5, and the yeast inoculation amount is 6-10%, and the alcoholic strength of a fruit wine finished product brewed under such conditions is about 10-11% (v / v), and the wine is pure and gentle in taste, transparent and clear in color, thick and long-lasting in fragrance, thick in fruit fragrance and soft and tender in wine fragrance.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, and relates to a production process of fruit wine, in particular to a production process of osmanthus pear fruit wine. Background technique [0002] At present, the brewing industry is gradually developing from distilled wine to brewed wine. The present invention meets the needs of development; the proportion of fruit wine in beverage wine is increasing year by year, and is more and more sought after by consumers, and more varieties of fruit wine meet market demand. The invention is a novel floral-flavored fruit wine process, which has a very good market prospect. [0003] At present, most commercially available fruit wines are preparations, that is, the fruit juice is soaked in alcohol to extract the dew, then add sugar and other ingredients, and then adjust the color, aroma and taste to make it. A small number of fermented fruit wines are mostly fermented with a single f...

AI Technical Summary

Problems solved by technology

[0005] Single-fermentation fruit wine, especially ordinary pear wine, has a low fruity aroma, and the yeasty smell overwhelms the fruity aroma after fermentation. It is often enhanced by adding flavors, and lacks the natural flavor of natural food

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