Brewing method for tomato wine

Abstract

The invention discloses a brewing method for a tomato wine. The brewing method comprises the following steps: cleaning and juicing tomatoes, adding 0.02% of potassium meta bisulfite into the obtained tomato juice, carrying out uniform mixing under stirring, standing the obtained mixture for 4 to 5 h to kill infectious microbes in the tomato juice and then adding a starch saccharification liquid to adjust a sugar degree to about 20%; adding 0.05% of active dry yeast for fruit wine, carrying out alcoholic fermentation, sealing the obtained fermentation broth in a jar for ageing for 5 months, adding 0.01 to 0.015% of gelatin and 0.08 to 0.012% of tannin in wine liquid, carrying out uniform mixing under stirring, standing the obtained mixture for 2 to 3 d and then carrying out filtering; and carrying out clarification, sterilization and cooling so as to obtain the finished tomato wine. Brewage of the low-alcohol tomato wine with tomatoes is a good approach to overcome the problem that considerable tomatoes are mature in a concentrated period of time and difficult to sell; the brewing method is simple; and the prepared tomato wine has simple, delicate and harmonious bouquet, the flavor of tomatoes, a pure, mild and full wine body, agreeable sour-sweet taste and a style unique to the tomato wine.

Description

[0001] technical field [0002] The invention belongs to the technical field of fruit wine, and in particular relates to a brewing method of tomato wine. [0003] Background technique [0004] Tomato is sweet, sour, cool in nature, slightly cold, nourishes yin, cools blood, returns to liver, stomach, lung meridian, has the functions of promoting body fluid and quenching thirst, invigorating stomach and eliminating food, clearing heat and detoxification, cooling blood and calming liver, nourishing blood and increasing appetite. effect. The edible parts of tomatoes are juicy berries, which are not resistant to storage and are easy to deteriorate. In the season when a large number of tomatoes are concentrated and ripe and difficult to sell, it is easy to cause rotten tomatoes to be discarded, resulting in waste of resources and economic losses. [0005] Contents of the invention [0006] In order to overcome the above-mentioned technical problems existing in the prior art ...

AI Technical Summary

Problems solved by technology

The edible parts of tomatoes are juicy berries, which are not resistant to storage and are easy to deteriorate. In the season when a large number of tomatoes are ripe and difficult to sell, rotten tomatoes are likely to be discarded, resulting in waste of resources and economic losses.