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Fruit wine and production method thereof

A fruit wine and fruit technology, applied in the field of fruit wine and its preparation, can solve the problems of rough taste and low quality, and achieve the effects of pure and transparent wine body, rich nutrition and simple process

Inactive Publication Date: 2017-07-25
陈春福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet the fruit wine brewed by the prior art is usually used as a common beverage product, and for resisting alcohol, the quality is lower and the mouthfeel is rough

Method used

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  • Fruit wine and production method thereof
  • Fruit wine and production method thereof

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preparation example Construction

[0041] According to another aspect of the present invention, the embodiment of the present invention provides a method for preparing the above-mentioned fruit wine, which includes the following steps: steaming the fruit raw materials and grain raw materials respectively, adding distiller's yeast to ferment separately, and then mixing and fermenting the two parts of the fermented product , to obtain the mixed material; then the mixed material is placed on the lower floor of the distillation equipment, the pretreated flowers are placed on the upper floor of the distillation equipment, and the first distillation is carried out to obtain the initial distillate; then the initial distillate is placed on the lower floor of the distillation equipment, The fresh fruit is placed on the upper layer of the distillation equipment for the second distillation to obtain the fruit wine product.

[0042] In the preparation method of the fruit wine of the present invention, the fruit raw material...

Embodiment 1

[0065] According to the percentage by weight, the following raw materials are weighed: 70% of mango, 10% of rice, 10% of sorghum, 9% of glutinous rice and 1% of peach blossom.

[0066] According to the percentage by weight, distiller's yeast accounting for 3% of the weight of mango is weighed for separate fermentation of mango; distiller's yeast accounting for 3% of the total weight of rice, sorghum and glutinous rice is weighed for separate fermentation of grain raw materials.

[0067] Then prepare the fruit wine according to the following steps: (1) pretreatment: cut the pulp of the mango into small pieces and steam it thoroughly; steam the rice, sorghum and glutinous rice thoroughly; steam the peach blossoms in water and then dry them naturally; 2) adding a corresponding amount of distiller's yeast to the pretreated fruit raw material, and separately fermenting at 20°C for 7 days, adding a corresponding amount of distiller's yeast to the pretreated grain raw material, and se...

Embodiment 2

[0069] According to the percentage by weight, the following raw materials are weighed: 80% of dragon fruit, 5% of rice, 5% of sorghum, 8% of glutinous rice, and 2% of pear flower.

[0070] According to the percentage by weight, distiller's yeast accounting for 8% of the weight of the dragon fruit is weighed for separate fermentation of the dragon fruit; distiller's yeast accounting for 8% of the total weight of rice, sorghum and glutinous rice is weighed for separate fermentation of grain raw materials.

[0071] Then prepare the fruit wine according to the following steps: (1) pretreatment: cut the pulp of dragon fruit into small pieces and steam it thoroughly; steam the rice, sorghum and glutinous rice; steam the pear flower through water and then dry it naturally; (2) Add corresponding amount of distiller's yeast to the pretreated fruit material, and separately ferment for 3 days at 28°C, add corresponding amount of distiller's yeast to the pretreated grain raw material, and ...

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Abstract

The invention discloses fruit wine and a production method thereof, relates to the technical field of foods and is intended to solve the technical problem that fruit wine produced by the prior art has poor quality and rough taste. The fruit wine is mainly produced from, by weight, 70-90% of fruit, 10-30% of cereals, and 0.1-5% of flowers. The invention also provides the production method of the fruit wine, comprising: fermenting fruit materials and cereal materials respectively, mixing the two fermented parts, performing mixture fermentation such that full fermentation of the ingredients of the materials is guaranteed and the yield of fruit wine is effectively increased; subjecting the mixture obtained by mixture fermentation and pre-treated flowers to layered distillation to obtain initial distillate, and subjecting the initial distillate to secondary distillation through fresh fruits such that it can be effectively ensured that the obtained fruit wine has fruit aroma and flower aroma, mellow soft taste, clear transparent body and rich nutrients necessary to human bodies, and is high-grade fruit wine.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fruit wine and a preparation method thereof. Background technique [0002] Fruit wine refers to the wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol. It contains the flavor and alcohol of the fruit, and is also called fruit wine. Common fruit wines such as cider or wine. Fruit wine is more and more subject to people's welcome because of its mild taste. Drinking an appropriate amount of fruit wine every day can improve skin quality, eliminate dark circles, promote sleep, and avoid damage to the liver. [0003] In order to promote the process of optimizing the product structure of my country's wine industry, the development policy of the wine industry determined in the "21st Century Food Development Outline" is: to change from grain wine to fruit wine, and from low-grade wine to high-end wine; Instead of white wine, use fruit wine. These gui...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 陈春福
Owner 陈春福
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