Production method of kiwifruit wine with fruit source pulp

Abstract

The invention relates to a production method of a kiwifruit wine with fruit source pulp. The production method comprises the steps of pretreatment: selecting ripe kiwifruits, choosing, sterilizing and cleaning the kiwifruits; pulp preparation and yeast activation; fermentation treatment: pumping the prepared pulp into a fermentation tank, adding a yeast liquid and carrying out temperature-controlled fermentation under an anaerobic condition; clarification treatment; raw wine ageing and blending: filtering and tinning a raw wine obtained through clarification treatment, storing and cellaring the raw wine, and adding brandy for blending, adjusting the sugar degree, the acidity and the alcohol content to meet corresponding physicochemical indexes and carrying out storing and cellaring to obtain the raw wine; bottling: cellaring the raw wine, filtering the raw wine, detecting, bottling, sealing and storing to obtain a finished product, namely the kiwifruit wine with the fruit source pulp. The kiwifruit wine prepared by adopting the production method is pure in taste, clear, bright and smooth, thick in fragrance, green and safe, and has good edible and health nutrient value, and furthermore, the process equipment and the operation method of the production method are simple and can be suitable for large-scale production and processing.

Description

technical field [0001] The invention belongs to the technical field of kiwi fruit wine production and processing, and in particular relates to a production method of kiwi fruit wine from fruit pulp. Background technique [0002] Kiwi is a fruit with rich nutritional value, rich in vitamin C, glucose, fructose, citric acid, malic acid, actinine, proteolytic enzymes, tannin pectin and sugars, as well as calcium, potassium, selenium, zinc , germanium and other trace elements and a variety of amino acids needed by the human body. Because of its vitamin C content ranks among the best in fruits and the most abundant nutrients, it is known as the "king of fruits". Kiwi fruit wine produces a variety of antioxidants during the fermentation process, which is rich in fruit acids. It can make full use of the vitamins and minerals contained in the kiwi fruit peel. It has the functions of cleaning the stomach, anti-aging, regulating blood circulation, preventing cardiovascular and cerebr...

AI Technical Summary

Problems solved by technology

At present, there are two typical processes for kiwi fruit wine on the market: brewing and fermentation. The process used is usually to squeeze and ferment the kiwi fruit by heating, which wastes the kiwi fruit peel, which accounts for 80% of the kiwi fruit nutrition, and seriously affects the fruit wine. At the same time, under high temperature conditions, the kiwi juice will oxidize and turn brown, which will destroy the nutrition of the kiwi itself, greatly change the taste, and easily cause the quality of the juice to deteriorate before fermentation

Therefore existing preparation procedure and quality control aspect also have many problems, for example its mouthfeel is not soft, and fragrance is uncoordinated, and color and luster is not clear enough, and through long-term storage or when storage environment is not good, there will be precipitation to produce, influence the outward appearance and appearance of kiwi fruit wine. Taste