Brewing method of red date wine

Abstract

The invention relates to the technical field of wine brewing, and concretely relates to a brewing method of red date wine. The brewing method of the red date wine comprises the following steps of (1) mixing red dates and water according to the weight proportion of 1 to (3 to 4), and smashing to obtain red date juice; (2) according to the weight percentage, adding 0.13 to 0.15 per thousand of the weight of the red date juice of a yeast into the red date juice, and fermenting to obtain a material 1, wherein the fermentation temperature is ranged from 20 to 25 DEG C, and the fermentation time is ranged from 12 to 16 days; (3) extracting and separating a supernate from the material 1 to obtain red date fermented raw wine; (4) blending the obtained raw wine, filtering for a first time, filtering for a second time, and obtaining the red date wine. According to the brewing method provided by the invention, nutritional ingredients in the red dates are extracted into the red date wine to a greater extent, and the obtained red date wine is more fragrant in flavor, and higher in nutritional ingredient content. Meanwhile, high-temperature extraction or repeating high-temperature concentration are not adopted in the whole preparation process, and the preparation method is simpler, convenient, and more energy-saving and environment-friendly without using heat energy.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing jujube wine. Background technique [0002] Jujube is a nutritious fruit, and its planting area in my country is increasing. At present, the consumption forms of red dates are mainly dried dates, jujube slices, candied dates, etc., which are extremely rare in the form of drinks and fruit wine. Increasing the variety of jujube products and promoting the deep processing of jujube has far-reaching significance for increasing the added value of jujube. The variety of liquor brewed in my country is relatively single, mainly grain wine, and the variety and output of fruit wine are very few. With the continuous improvement of consumption level, the types and functions of fruit wine are becoming more and more perfect. Jujube wine brewing has a long history in my country, such as jujube sticks, a folk distilled wine in the north. In recent years, along with the sta...

AI Technical Summary

Problems solved by technology

[0004] 1. Repeated cooking and extracting juice at high temperature will destroy the nutrients in jujube, especially the damage to vitamin C; and the high-temperature heating and concentration process after extracting the juice will further destroy part of the extracted jujube juice. Nutrients resistant to high temperature lose most of the aroma components

[0005] 2. Although high-temperature cooking and extraction juice can extract most of the sugar in jujube, only a small part of the nutrients and solids in jujube can be extracted, and most of the nutrients in jujube skin and jujube dregs cannot be leached out

In addition, the content of polyphenols in jujube core and jujube skin is very high (polyphenols have antioxidant properties and have good health care functions). This kind of technology makes most of the nutrients in jujube waste and lost

[0006] 3. Caramelization reaction will occur in the carbohydrates in jujube after repeated exposure to high temperature, thus reducing the yield of jujube per unit mass. The aldehydes and ketones produced by caramelization reaction are harmful to human health; The process and high-temperature concentration process require a lot of energy to provide heat, which is costly and wastes energy, causing environmental pollution