Functional compound berry wine and production method thereof

Abstract

The invention discloses functional compound berry wine and a production method thereof; the functional compound berry wine is produced from the following berries in percentage by weight: 5-7% of cranberry, 4-6% of vaccinium uliginosum, 6-8% of blackcurrant, 5-7% of garnetberry, 12-14% of red raspberry, 20-22% of black raspberry, 6-8% of yellow raspberry, 5-8% of pineberry, 4-7% of strawberry, 5-8% of sea-buckthorn, 9-12% of mulberry and 5-7% of medlar. The production method comprises the following specific steps: the berries are weighed for cleaning, mixed, and frozen at the low temperature; the mixed berries, after being broken through expansion, are put in a fermentation tank for synchronously heating; when the berries are fermented, the sugar degree is regulated; sulfur dioxide is added to stop the fermentation; the skins and the residues are separated; raw wine is precipitated by adopting a natural precipitation method; supernate is pumped out; a clarifying agent is added to separate the precipitates to obtain the clarified wine; particle impurities are removed through filtering; microorganisms are removed to obtain the qualified wine product. The berry raw materials and the weight ratio thereof are reasonably matched, so that the composition of functional components in the wine product is enriched, and the taste characteristic of the product is improved; the functional compound berry wine is drunk for refreshing.

Description

technical field

[0001] The invention relates to a health preserving wine and a production method thereof, in particular to a functional compound berry wine and a production method thereof. Background technique

[0002] Chinese patent literature discloses a raspberry compound health wine and its production process (CN103275849A). The raw materials and weight ratios of the wine are: 50-70 parts of red raspberry, 15-25 parts of black raspberry, and 5-15 parts of mulberry , 1 to 10 parts of wolfberry, 1 to 10 parts of black currant. The production process is weighing according to the amount, cleaning; low-temperature freezing treatment; fruit crushing; putting into a fermenter, cold soaking, and gradually rising to 15°C within 8 to 12 days; adding Saccharomyces cerevisiae to the fermenter; solid-liquid separation; natural precipitation Precipitation by method; Gum clarification; Filtration; Sulfur dioxide deployment. Although there are few types of raw materials for this healt...