Method for treating fruit juice in production of compound dry berry red wine

Abstract

The invention relates to a fruit juice treatment method and specifically relates to a method for treating fruit juice in the production of compound dry berry red wine. The adopted technical scheme comprises the following steps of: selecting and cleaning mulberries, raspberries, fresh Chinese wolfberries, black Chinese wolfberries, and draining for later use; respectively freezing the drained mulberries and raspberries at 18-25 DEG C to obtain frozen fruits; adding all frozen mulberries into a fermentation tank, adding 1/2 of the frozen raspberries, and sequentially adding red Chinese wolfberries, black Chinese wolfberries and the rest frozen raspberries; spraying automatic-flow fruit juice at the bottom of the fermentation tank into the fermentation tank from the top, so as to promote the berry juice in the fermentation tank to flow out and circulate in the fermentation tank; and after the circulation is finished, adding pectinase for enzymolysis, and after the enzymolysis is finished, regulating the content of sulfur dioxide to 50mg/L-80mgL. By virtue of the method provided by the invention, the fruit juice can be separated without breaking the berries, the content of berry seeds in the fruit juice is low, the fruit juice is easily treated and clarified, and the fermented product has a relatively good taste.

Description

technical field [0001] The invention relates to a fruit juice processing method, in particular to a fruit juice processing method in the production of compound berry dry red wine. Background technique [0002] Fruit wine is a healthy and nutritious wine produced by using fresh fruits as raw materials, and using natural fermentation or artificially adding yeast to decompose sugar while preserving the original nutrients of the fruits. With its unique flavor and color, fruit wine has become a new consumption fashion. The fruit wine is clear and transparent, sweet and sour, mellow and pure without peculiar smell, and has the unique aroma of the original fruit. Compared with liquor, beer and other alcoholic beverages, fruit wine has higher nutritional value. Fruit wine contains a lot of polyphenols, which can inhibit the accumulation of fat in the human body. It contains a variety of amino acids and vitamin B1 needed by the human body. B2, vitamin C and mineral elements such as...

AI Technical Summary

Problems solved by technology

But the fruit wine sold on the existing market is mostly made of a single fruit, and the taste is relatively single

[0003] When carrying out mixed fermentation of various fruits, especially for berries, the skin is thin and has no core, but has seeds. When the juice is prepared by the traditional pressing method, the juice yield of the berries is insufficient, the juice is difficult to clarify, and the fermentation is not smooth and serious after the seeds are broken. Affect the taste of wine, affect the quality of wine