Preparation method of thick and soft fruit wine

Abstract

The invention discloses a preparation method of thick and soft fruit wine, and belongs to the field of fruit wine making. The method includes the following steps of evenly mixing fruit juice and sorghum saccharified liquid according to the volume ratio of (5-9):(1-3), sequentially inoculating bacterium liquid of three types of yeast (Issatchenkia orientalis, Pichia pastoris and saccharomyces cerevisiae), rhizopus oryzae liquid and bacillus megatherium liquid, conducting fermentation for a period of time after each type of liquid is added, adding pomace accounting for 30%-100% of the total volume of fruit juice and sorghum saccharified liquid, conducting filter pressing and filtering through a plate frame type filter press and a diatomite filter after fermentation ends to obtain fruit juice fermentation filtered fluid, and adding dried, smashed and expanded pomace powder to fruit juice fermentation filtered fluid to be stored for 48-52 hours at the temperature of 45-48 DEG C to obtain the fruit wine, wherein the mass of pomace powder is 2.5-3.0 times of the mass of fruit juice fermentation filtered fluid. By means of the method, pomace is fully utilized, and waste materials generated during fruit wine production are reduced; meanwhile, pomace is processed, and fullness, thickness and softness of the wind body of the fruit wine and the health care function of the fruit wine are increased.

Description

technical field [0001] The invention belongs to the field of fruit wine brewing, and in particular relates to a preparation method of thick fruit wine. Background technique [0002] As young people gradually become the main force of consumption, the traditional liquor with high alcohol and strong aroma will gradually fade out of the market. Another competitive product in the wine market is fruit wine. Although fruit wine is an industry supported by the country all the time, the fruit wine industry has been developing slowly due to various reasons. [0003] The production mode of existing fruit wine determines that the fruit wine industry develops slowly. The general steps of the production of fruit wine are that fruit juice is first squeezed out, and then the fruit juice is fermented, squeezed and blended to obtain fruit wine. This is the general production method of fruit wine. There are some disadvantages in this production method. Firstly, during production, the fruit ...

AI Technical Summary

Problems solved by technology

Although the taste of this kind of fruit wine is better, but in the era of low sugar intake, too much sugar intake is not good for health, and it is not the mainstream of consumption