Sweet type Prunus cerasifera Ehrhar f. fruit wine and brewing method thereof

Abstract

The invention provides a brewing method of sweet type Prunus cerasifera Ehrhar f. fruit wine. Concentration is conducted on Prunus cerasifera Ehrhar f. fruit juice through the reverse osmosis membrane technology, peel residues are added to be fermented together with concentrate, pectase is added for hydrolysis and fermentation to obtain raw wine, and the brewed fruit wine is excellent in taste, fragrance and nutrition. The obtained sweet type Prunus cerasifera Ehrhar f. fruit wine is bright red in color and luster, mellow and plump in taste, has strong bouquet and strong fragrance of Prunus cerasifera Ehrhar f. fruit, and has abundant nutrition of Prunus cerasifera Ehrhar f. fruit and a certain health care effect. In addition, by means of the brewing method, Prunus cerasifera Ehrhar f. fruit can be effectively developed and utilized, and remarkable economic value is achieved.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a sweet red-leaf plum wine and a brewing method of the sweet red-leaf plum wine. Background technique [0002] Red Leaf Plum, also known as Purple Leaf Plum, scientific name: Prunusceraiferacv.Pissardii, Rosaceae Prunus is a small deciduous tree. It likes light and is slightly shade-tolerant, cold-resistant, and adaptable. It is best in warm and humid climates and well-drained sandy soils. Suitable, afraid of salinity and waterlogging, shallow roots, strong germination, and certain resistance to harmful gases, it is a commonly planted ornamental tree species. [0003] The fruit of Hongye plum is dark red, sour and slightly bitter when immature, and the aroma of ripe fruit is like a ripe plum. The flesh is juicy and sweet. There are more than 80 kinds of aroma components in Hongye plum fruit, which are rich in amino acids and organic acids, among which shikimic acid is...

AI Technical Summary

Problems solved by technology

[0004] Because the sugar content in the red-leaf plum fruit is low, it cannot meet the requirements of fermented fruit wine, and certain methods need to be adopted to increase the sugar content of the red-leaf plum fruit juice to be fermented

The method currently used is usually to directly add sucrose or glucose to the fruit juice, but the aroma of the fruit wine obtained by fermentation is insufficient, resulting in a decrease in taste and flavor, which directly affects the quality of the fruit wine; or by vacuum concentration of the fruit juice to increase the sugar content, but this method High calorie consumption, serious loss of flavor, aroma and nutrients