A kind of preparation method of wild hawthorn fruit wine
A technology of wild hawthorn and fruit wine, which is applied in the field of preparation of wild hawthorn fruit wine, can solve the problems of large loss of fruit aroma, no obvious hawthorn fruit aroma, long brewing cycle, etc., and achieve short cycle, shortened aging period, and short brewing cycle Effect
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Embodiment 1
[0035] Embodiment 1: Preparation of wild hawthorn fruit wine with preset alcohol content of 12±1%
[0036] (1) Preparation of wild hawthorn pulp: sort out more than 90% mature wild hawthorn fresh fruits, rinse with soft water, beat 400L without destroying the core, then add 24g of pectinase to make wild hawthorn pulp;
[0037] (2) Preparation of sweet sorghum stalk juice: remove leaves, ears and skin of sweet sorghum stalks, rinse with soft water, squeeze the juice to 400L, and make sweet sorghum stalk juice;
[0038] (3) mix wild hawthorn pulp and sweet sorghum stalk juice, add 80g of sulfur dioxide per 1000L of the mixture, mix well, and take samples to measure the sugar content of the mixture to be 132g / L;
[0039] (4) Add 1L of artificial yeast culture liquid for every 1000L of wild hawthorn pulp and sweet sorghum straw juice mixture to ferment, and control the fermentation temperature to be 20-22°C. When the sugar content of the wild hawthorn pulp and sweet sorghum straw ...
Embodiment 2
[0044] Embodiment 2: Preparation of wild hawthorn fruit wine with preset alcohol content of 9±1%
[0045] (1) Preparation of wild hawthorn pulp: sort out more than 90% mature wild hawthorn fresh fruits, rinse with soft water, beat 400L without destroying the core, then add 24g of pectinase to make wild hawthorn pulp;
[0046] (2) Preparation of sweet sorghum stalk juice: remove leaves, ears and skin of sweet sorghum stalks, rinse with soft water, squeeze the juice to 600L, and make sweet sorghum stalk juice;
[0047] (3) mix wild hawthorn pulp and sweet sorghum stalk juice, add 90g of sulfur dioxide per 1000L of the mixture, mix well, and take samples to measure the sugar content of the mixture to be 141g / L;
[0048] (4) Add 2L of artificial yeast culture liquid for every 1000L of wild hawthorn pulp and sweet sorghum straw juice mixture to ferment, and control the fermentation temperature to be 20-22°C. When the sugar content of the wild hawthorn pulp and sweet sorghum straw jui...
Embodiment 3
[0053] Embodiment 3: Preparation of wild hawthorn fruit wine with preset alcohol content of 12±1%
[0054] (1) Preparation of wild hawthorn pulp: sort out more than 90% mature wild hawthorn fresh fruits, rinse with soft water, beat 400L without destroying the core, then add 24g of pectinase to make wild hawthorn pulp;
[0055] (2) Preparation of sweet sorghum stalk juice: remove leaves, ears and skin of sweet sorghum stalks, rinse with soft water, squeeze the juice to 1200L, and make sweet sorghum stalk juice;
[0056] (3) mix wild hawthorn pulp and sweet sorghum stalk juice, add 100g of sulfur dioxide per 1000L of the mixture, mix well, and take samples to measure the sugar content of the mixture to be 145g / L;
[0057] (4) Add 3L of artificial yeast culture medium for every 1000L of wild hawthorn pulp and sweet sorghum straw juice mixture to ferment, and control the fermentation temperature to be 23-25°C. When the sugar content of the wild hawthorn pulp and sweet sorghum stra...
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