Kiwi fruit wine and preparation process thereof

Abstract

The invention relates to the technical field of wine making, in particular to a kiwi fruit wine and a preparation process thereof. The preparation process comprises the following step: fermenting kiwi fruits by using schizosaccharomyces promb. The kiwi fruit wine is prepared by the preparation process. The screened schizosaccharomyces promb is used as a fermenting strain, the quality of the fruit wine is ensured, and the optimal process parameters for production of Hongyang kiwi fruit wine are determined. The finally prepared kiwi fruit wine is moderate in alcoholic strength, full in kiwi fruit flavor and obvious in wine fragrance, and is fresh, cool and delicious; and the provided preparation process is high in production efficiency, and meets requirements of industrialized production of the kiwi fruit wine.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a kiwi fruit wine and a preparation process 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, and contains the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine, bayberry wine, kiwi fruit wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted. So adding some active yeast is an ideal way to quickly brew fruit wine. Fruit wine is clear and transparent, sweet and sour, mellow and pure without peculiar smell. It has the unique aroma of the original fruit. A variety of amino acids, vitamins B...

AI Technical Summary

Problems solved by technology

[0004] Hongyang kiwifruit is a variety of Actinidiaceae. It belongs to the early-maturing variety of the Chinese line. It is the world's first new red meat variety selected from the wild Hongyang kiwifruit in Cangxi County during the "Eighth Five-Year Plan" breeding research period of Sichuan Province; it is different from other kiwifruits. In contrast, every hectogram of fresh pulp contains 100mg-420mg of vitamin C, which is 5-10 times higher than that of citrus, 11-13 times higher than that of lemon, and 20-80 times higher than that of apple; the total sugar in the pulp accounts for 13.5%, and the total acid accounts for 0.49%. %, soluble sugar accounts for 8.97%, and soluble solids are as high as 20%. At the same time, it is rich in rare natural vitamin E, 17 kinds of free amino acids, calcium, iron, potassium and other mineral components; In the process of storage, due to the effect of respiration, the fruit matures and becomes soft, which increases the difficulty of fruit storage and transportation; at the same time, due to insufficient understanding of the growth and development characteristics of Hongyang macaque fruit, there are poor fruit quality and high-quality fruit in production. The rate of commercial fruit that can reach the export standard is only about 10%, and the rot rate during storage period reaches 25%; the utilization rate of the fruit is reduced, causing serious economic losses

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