Kiwi fruit blended liquor and brewing method thereof
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A kiwi fruit wine making technology, which is applied in the field of kiwi fruit wine making, can solve the problems of occupying fermentation space, damage, harmfulness, etc., and achieve the effect of short acquisition time, soft and delicious taste
Inactive Publication Date: 2016-05-04
SICHUAN NONGXINGYUAN AGRI DEV
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[0007] At present, kiwi fruit wine on the market is generally produced by wine fermentation process. On the one hand, fermentation with skin takes up a certain amount of fermentation space and also brings substances harmful to product quality; The king—the problem of destruction of characteristic active functional substances of kiwi fruit
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[0027] In order to enable those skilled in the art to better understand the technical solutions of the present invention, the present invention will be further described in detail below in conjunction with specific embodiments.
[0028] A kind of kiwi fruit prepared wine brewing method, comprises the following steps:
[0029] A. Select the kiwi fruit; use the fresh fruit of the red kiwi fruit as the raw material, and select the fruit that is free from pests, moldy and rotten, and fully mature.
[0030] B. Clean the selected kiwi fruit; remove the dust and attached microorganisms on the epidermis.
[0031] C. Peel the cleaned kiwi fruit, and smash the pulp into pulp; the peel has an astringent taste, which will affect the taste of the wine.
[0032] D, the kiwifruit pulp is mixed with the wine base; the wine base is 60-65 ° of fermented wine, and adds sucrose and citric acid; the content of the sucrose is 160-190g / L, and the content of citric acid is 2-3g / L L; the weight rati...
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Abstract
The invention discloses kiwi fruit blended liquor and a brewing method thereof. The method includes the following steps that A, kiwi fruits are picked; B, the picked kiwi fruits are cleaned; c, the cleaned kiwi fruits are peeled, and fruit pulp is smashed to make paste; D, the kiwi fruit pulp paste and a liquor base are blended; E, the blended liquor base and kiwi fruit pulp are brewed; F, after ageing, kiwi fruit seeds and the kiwi fruit pulp in the liquor are filtered away; G, the filtered liquor is subjected to filling; H, the filled liquor is inspected. The kiwi fruit blended liquor is obtained by the adoption of the mode that blending and brewing are performed in sequence, fermentation is performed without adding sulfur dioxide and other substances harmful to a human body, obtaining time is short, and the kiwi fruit blended liquor is soft and delicious in taste and suitable for people of all ages.
Description
technical field [0001] The invention relates to a kiwifruit prepared wine and a brewing method of the kiwifruit prepared wine. Background technique [0002] Kiwi fruit, also known as kiwi fruit, fox peach, vine pear, sheep peach, muzi, mosaic fruit, hemp vine fruit, etc., the fruit shape is generally oval, the early appearance is greenish brown, and it is reddish brown when mature, and the skin is covered with thick fluff , inedible, with bright green flesh and a row of black or red seeds. Because macaques like to eat, it is named kiwi fruit; it is also said that it is named because the skin is covered with hair and looks like a macaque. It is a fresh, tender, nutritious and delicious fruit. [0003] Kiwi has a soft texture and a sweet and sour taste. The flavor is described as a trio of strawberry, banana, and pineapple. In addition to organic substances such as kiwifruit, proteolytic enzymes, tannin pectin and sugars, as well as trace elements such as calcium, potassium...
Claims
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