Cantaloupe sweet wine and production method thereof

Abstract

The invention relates to cantaloupe sweet wine and a production method thereof and belongs to the technical field of fruit wine brewing and processing. The cantaloupe sweet wine is prepared by dividing fruit juice obtained by squeezing cantaloupes into two parts; carrying out clarification treatment on one part so as to obtain cantaloupe fruit juice; adding a yeast into the other part so as to obtain cantaloupe fermented wine; adding a yeast into fruit residues obtained after cantaloupes are squeezed so as to ferment the fruit residues, and after fermenting is completed, distilling the obtained object so as to obtain cantaloupe distilled liquor; and mixing the cantaloupe fermented wine, the cantaloupe fruit juice and the cantaloupe distilled liquor, so that the cantaloupe sweet wine is obtained; and the alcoholic strength of the obtained cantaloupe sweet wine is 16-20 degrees. After the cantaloupe distilled liquor prepared by using fruit residues and the cantaloupe fruit juice are cooperated, raw materials can be used fully and rationally, and the tart and putrid tastes in the cantaloupe fermented wine (prepared by fermenting cantaloupe fruit juice) can be effectively improved, so that the biological stability of the cantaloupe fermented wine can be improved, the quality guarantee period of the cantaloupe fermented wine can be prolonged, and therefore, the problem that the color of the cantaloupe fermented wine is easily browned can be solved.

Description

technical field [0001] The invention relates to a cantaloupe sweet wine and a preparation method thereof, belonging to the technical field of fruit wine brewing and processing. Background technique [0002] cantaloupe( Hami melon ) Scientific name Melon, annual herbaceous vine plant, belongs to Cucurbitaceae ( Cuturbitaceae ) Cucumber ( Cucumis L. ) Melon subgenus ( Melo C Jeffrey ), there are 26 species in this subgenus, but the cultivated species is only Xinjiang muskmelon (Hami melon). Hami melon contains a lot of nutrients needed by the human body. According to measurements, the dry matter content of Hami melon fruit is 6%~18%, the total sugar is 4.6%~15.8%, vitamin C29~39.1mg / 100g fresh weight, cellulose and hemicellulose 2.6% %~6.7%. According to traditional Chinese medicine, Hami melon has various functions such as clearing away restlessness and heat, removing anxiety, and facilitating urination. [0003] Hami melon is well-known at home and abroad for its bea...

AI Technical Summary

Problems solved by technology

[0004] At present, there are three types of cantaloupe fruit wine: one is the distilled wine developed by our company, which has a stable quality and a fresh and elegant melon aroma, but its alcohol content is high (40-50°), which is not suitable for drinking in large quantities; the other is It is a fermented wine with low alcohol content (about 10°). Due to the uniqueness of cantaloupe components, the cantaloupe fermented wine has poor quality (heavy sour taste, weak fruit flavor, easy browning, poor biological stability, and short shelf life) Problem; there is another kind of soaked wine, which is made by soaking cantaloupe in white wine, the aroma is not coordinated enough, and the taste of distiller's grains is heavy