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A production method and technology for pineapple wine, which are applied in the directions of microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of neglecting the nutritional components of pineapple peel and medicinal value components, etc. Unique pharmacological action, rich and full fruit aroma
Inactive Publication Date: 2015-06-10
周凤明
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Problems solved by technology
But, in the technical process of existing production pineapple wine, basically just used the pulp part of pineapple as raw material, ignored other nutritional labelings of pineapple skin and effective medicinal value components
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[0014] The preferred embodiment of the invention is this:
[0015] A kind of production method of pineapple wine, its production technology step is:
[0016] 1. Crushing and refining: peel the ripe pineapple, clean it, and put it into a crusher for crushing. Add 0.8% pectinase, 0.10% citric acid, and 0.08% potassium metabisulfate according to the weight percentage of the crushed raw materials. Refining with a colloid mill;
[0017] 2. Fermentation: add 40% pure water to the slurry, add sugar to adjust the sugar content of the pulp to 20Bx; add citric acid to adjust the pH value of the pulp to 3.8; then add 0.02% active dry yeast (using the 718 type active yeast produced in France Dry yeast, activated with 8% white sugar water for 3 hours before adding), control the fermentation temperature at 26°C, and the fermentation time is 180 hours;
[0018] 3. Distillation: filter the fermented slurry to remove slag, distill the filtrate, control the temperature of the wine at the dist...
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Abstract
The invention belongs to the technical field of fruit wine processing and particularly relates to a method for producing pineapple wine. Different from a traditional pineapple wine producing method in which only pineapple pulp is used and fermented, the method disclosed by the invention has the advantages that pineapple peel is added in the case of fermenting and distilling, effective chemical ingredients and nutrients of pineapple peel are added; due to addition of the nutrients, the pineapple wine has richer and mellow fruit flavor and unique pharmacologic action, namely the pineapple wine is good for human body health. The method comprises the steps of grinding, pulping, fermenting and distilling pineapple together with peel, aging in an oak barrel, blending and bottling to obtain pineapple wine finished products. The brewed pineapple wine has mellow, fine and smooth taste, has harmonious pineapple fruit fragrance, aged oak fragrance and strong wine flavor, and has a health care effect.
Description
technical field [0001] The invention belongs to the technical field of fruit wine processing, in particular to a production method of pineapple wine. Background technique [0002] Fruit wine is made from fruit, fermented, distilled, stored, aged, and then blended to achieve the desired color, aroma, taste and alcohol content. The brandy is mellow and delicious, with rich aroma, and the amber-like golden color is even more crystal clear. Pineapples originate in southern my country and are mainly cultivated in Guangxi, Vietnam, Fujian, Taiwan, Guangdong and other places. Pineapple pulp contains protein, fat, sugar, organic acid, crude fiber, and various vitamins and minerals, which can inhibit lipid peroxidation and increase the activity of antioxidant enzymes, suggesting that it has a certain anti-aging effect. Pineapple pulp has the functions of improving the body's immune function, inhibiting tumor cells, lowering blood lipids, increasing coronary blood flow, and enhancin...
Claims
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