Process method for brewing wild kiwi fruit wine by using biological technique

Abstract

The invention discloses a process method for brewing wild kiwi fruit wine by using a biological technique. The process method comprises the following steps: (1) crushing, namely, crushing full wild kiwi fruit, mixing to obtain juice, feeding the juice into a stirring tank, and fermenting the juice with peel so as to separate out pigment; (2) performing dipping fermentation, namely, stirring yeast, pectinase and white sugar so as to obtain secondary fermentation broth, mixing the fermentation broth and the obtained juice, and feeding the mixed liquid into a tank for dipping at 25-30 DEG C for 5-6 days; (3) performing tartaric acid fermentation, namely, separating the peel and the residues of the mixed liquid, storing the naturally separated pulp into a container, performing flooding preservation, adding lactobacillus for fementation, keeping the preservation temperature at 20-25 DEG C, and separating after 28-30 days, thereby obtaining bulk wine; and (4) storing in a tank, namely, adding a small amount of sulfur dioxide into the bulk wine, controlling activity of lactic acid bacteria, fining to clarify the treated bulk wine, precipitate, freezing, and filtering in controlled time, thereby obtaining fresh wine. Due to the biological technique for full fruits, the wild kiwi fruit wine can be both taken as food and medicine, and is applicable to industrial production.

Description

technical field [0001] The invention relates to a process method for brewing wild kiwi fruit wine through biotechnology. Background technique [0002] Wild kiwi fruit is rich in sugar, organic acids, vitamins, and Ca, Fe, K and other nutrients. Reflecting the economic value of wild kiwifruit, there are not many enterprises engaged in deep processing, and most of the products are fruit juice and preserved fruit, while there are even fewer enterprises producing wild kiwifruit for fruit wine. [0003] The kiwi fruit has a thin and juicy skin, a charming fragrance, and the content of main nutrients ranks among the forefront of other fruits. Wild kiwi fruit grows in an organic environment. Because the fruit is sweet and sour, refreshing and nutritious, it can be used as an ideal raw material for brewing fruit wine and is rich in nutrition. At present, most of the production of kiwi fruit wine in our country adopts traditional technology, which has a mellow taste, but the fruity...

AI Technical Summary

Problems solved by technology

At present, most of the production of kiwi fruit wine in my country adopts traditional techniques, and the taste is relatively mellow, but the fruity aroma is not outstanding, the taste is not pure, and the typicality is not good.