Dry type kiwi wine and preparation method thereof

Abstract

The invention discloses a dry type kiwi wine and preparation method thereof, belonging to the technical field of preparing fermented fruit wine. The preparation method comprises the steps of: 1) freezing and peeling kiwi fruit, stripping and slicing, soaking in color protection solution and standing, and then extruding and pulping to obtain fruit pulp; 2) adding pectinase for enzymolysis, then carrying out heating treatment and filtering, adding concentrated fruit juice into filtrate and regulating the needed concentration to obtain kiwi juice; 3) adding Angel active yeast into the kiwi juice for twice, carrying out primary fermentation and after fermentation until the amount of the residual sugar in the fermentation liquor is less than or equal to 4g / L, thus obtaining after-fermentation wine; 4) carrying out deacidification, astringency removal and clarifying, bottling and sterilizing, to obtain dry type kiwi wine. The preparation method is simple to operate, and the dry type kiwi wine prepared by adopting the method is low in the amount of residual sugar, high in alcohol degree, rich in nutrition values, and excellent in wine taste.

Description

technical field [0001] The invention belongs to the technical field of fermented fruit wine preparation, and in particular relates to a dry kiwi fruit wine and a preparation method thereof. Background technique [0002] Kiwi fruit, also known as kiwi fruit, is a woody vine of Actinidiaceae (Actinidiaceae), which is distributed from 50 north latitude to near the equator. my country is the dominant and main producer of kiwifruit, with rich variety resources. my country's kiwifruit has a long history, which was recorded in the book Erya more than 2,000 years ago. Later, it was recorded in the "Supplements of Materia Medica", "Kaibao Materia Medica", "Compendium of Materia Medica", "Plant Names and Pictures" and other medical records of all dynasties. It is recorded in famous books. Kiwi fruit is juicy. It is a kind of food with the same origin of medicine and food. It has high development and utilization value in nutrition, medical treatment, health care and ornamental. It is ...

AI Technical Summary

Problems solved by technology

With the addition of sucrose or honey, other nutrients that match the carbohydrates in kiwi fruit juice are not strengthened, so that the yeast cannot make full use of carbohydrates, resulting in a higher amount of residual sugar; secondly, by simply strengthening the reaction substrate-sugar, the production of ethanol can be increased At the same time, the production pathways of products other than ethanol are also stimulated, and the production of higher alcohols and succinic acid is increased, making the flavor of fresh raw wine bitter and pungent.