Production method of multi-fruit wine

Abstract

A production method of multi-fruit wine is a method for producing beverage wine through fermenting fruits. The method comprises the following steps: preparing pear base wine, immersing to prepare a green wine, preparing an orange perfume wine, and preparing the multi-fruit wine. Bulk wine obtained by fermenting various pears containing sour pear is used as the base wine, orange and green plum with good nutrition, dense fragrance and good flavor in the south are selected, and are compounded and brewed, so the multi-fruit wine has good color, flavor and taste, and contains abundant nutrition. A fermentation technology of the multi-fruit wine controls formation of most methanol, higher alcohols and biogenic amines to prevent the disadvantage of drunkenness of fruit wine products. The problems of color browning and difficult clarification of pear wine compounded products are well solved in the invention. The pear fermented bulk wine is compounded with the green plum immersion wine or orange fermented bulk wine to set up typical composite fruit fragrance flavor. The multi-fruit wine is one of deep processing beverage wines of various fruits, and the production method of the multi-fruit wine using multiple fruits can promote the development of local agriculture.

Description

Technical field: [0001] The invention relates to a production method of mincemeat wine, which belongs to the method of drinking wine mainly produced by fermentation by using fruits as raw materials. Background technique: [0002] In people's daily life, in order to improve the flavor of wine and absorb the nutrition of fruit, people often use fruit to make wine, such as jujube wine, wolfberry wine, plum wine and so on. This wine all is to put the original fruit into the wine according to people's own preference, and the family-style brewing method cannot form scale production. The fermented fruit wine of scale production on the market is mainly wine, also has other fruit fermented wines, but what have causes product local flavor, poor quality because of single-variety fruit brewing, has limited the development of multi-variety fruit wine. Such as pears, peaches, apricots, plums, mangoes, bananas, tomatoes, watermelons, etc. If you choose plums, lemons, citrus, kiwi, seabuc...

AI Technical Summary

Problems solved by technology

This kind of wine is put into the wine according to people's own preferences. The family-style brewing method cannot form a large-scale production.

The fermented fruit wines produced on a large scale on the market are mainly wines, and there are also other fruit fermented wines, but some of them are made from a single variety of fruit, resulting in poor product flavor and quality, which limits the development of multi-variety fruit wines