Low-alcohol fruit wine and brewing method thereof

Abstract

The invention discloses low-alcohol fruit wine, which contains a non-fermented sweetening agent, wherein the sweetness of the low-alcohol fruit wine is equivalent to that of 7-20% sucrose solution and the alcohol content of the low-alcohol fruit wine is less than 10%vol. The invention also discloses a brewing method of the low-alcohol fruit wine, wherein the method comprises the following steps: (1) processing raw materials; (2) preparing a fermented mash; (3) conducting fermentation; (4) removing dregs; (5) conducting aging; (6) discharging the fruit wine out of a factory and blending the fruit wine. The low-alcohol fruit wine provided by the invention is prepared from low-sugar and high-acid fruits; fermented sugar is added, so that the alcohol content after fermentation is guaranteed; meanwhile, on the basis of the characteristic that the raw materials are high in acidity, infection of infectious microbes cannot occur easily in the fermentation; by conducting the fermentation at normal temperature, energy is saved; with the addition of the non-fermented sweetening agent, sweet and acid palatable taste of the fruit wine is guaranteed, and a phenomenon that the alcohol content is increased caused by post-fermentation is avoided; the low-alcohol fruit wine is simple in preparation process, free from such bacteriostatic agents as sulfur dioxide and the like, and the low-alcohol fruit wine is low in alcohol content and is applicable to large-scale industrial production.

Description

technical field [0001] The invention relates to the field of food fermentation, in particular to low-alcohol fruit wine and a brewing method thereof. Background technique [0002] Fruit wine refers to the wine made by fermenting or immersing or preparing with fruits as raw materials. The fruit wine brewed is better in taste and health. The well-known wine is also a kind of fruit wine. Due to the impact of the current series of policies such as drinking and driving, as well as people's concerns about health, drinking is gradually developing towards low-level health preservation. [0003] Because fruit wine is made of fruit, heat sterilization will affect the taste of the fruit, so the raw material is not sterilized, and it is directly fermented, which is more likely to be infected with bacteria. Therefore, low-temperature fermentation is generally used in the brewing of fruit wine, usually controlled at 16°C- In the range of 18°C, the brewing of fruit wine consumes more ener...

AI Technical Summary

Problems solved by technology

[0003] Because fruit wine is made of fruit, heat sterilization will affect the taste of the fruit, so the raw material is not sterilized, and it is directly fermented, which is more likely to be infected with bacteria. Therefore, low-temperature fermentation is generally used in the brewing of fruit wine, usually controlled at 16°C- In the range of 18°C, so the brewing of fruit wine consumes more energy

In order to ensure the taste of fruit wine to the greatest extent, the method of sterilization of fruit wine is generally adopted. If low-alcohol fruit wine is to be produced, this production process cannot guarantee that the quality of the fruit wine will not be unqualified due to the increase in alcohol content due to post-fermentation

[0004] The current low-alcohol fruit wine is generally made by compounding instead of fermentation, so it is slightly inferior in taste and health. Therefore, developing a low-alcohol, good-tasting, brewed fruit wine has become an inevitable way for the development of fruit wine one