Preparation method of tangerine fruit wine

Abstract

The invention discloses a preparation method of tangerine fruit wine. The preparation method comprises the following steps: (1) raw materials selection, (2) preparation of tangerine fruit juice, (3) preparation of loquat fruit juice, (4) sugar adjustment, (5) fermentation, (6) clarification and (7) sterilization and filling. According to the preparation method of the tangerine fruit wine, the tangerine fruit juice and the loquat fruit juice are reasonably blended, are mixed and are subjected to sugar adjustment and pH adjustment, and then distiller's yeast is added for fermentation, clarification, and then sterilization and encapsulation are carried out; a certain amount of loquat flowers is added in the fermentation process for combined fermentation, so as to form the novel flower-fragrance fruit wine; besides, by utilizing the distiller's yeast, the growth metabolism of saccharomycetes can be promoted, and the growth of harmful bacteria is inhibited; and the brewed tangerine fruit wine has relatively strong wine flavor and relatively good quality.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to a preparation method of tangerine fruit wine. Background technique [0002] Tangerine, a kind of citrus (tangerine), is called tangerine because of its sweet taste like honey. The main components of tangerines are water, protein, fat, carbohydrates, calories, crude fiber, ash, calcium, phosphorus, iron, vitamins, carotene, thiamine, riboflavin, niacin, ascorbic acid, potassium, sodium, Magnesium etc. Eating tangerines often can improve the detoxification effect of the liver, accelerate the conversion of cholesterol, and prevent arteriosclerosis. [0003] Loquat has another name called " honey pill " scientific name: Eriobotrya japonica (Thunb.) Lindl. Its sweet and sour fruit taste is one of the fruits that people like. Its efficacy and indications are: moistening lung and lowering qi; 1. "Ben Jing Feng Yuan": It must be extremely ripe, but it has the power to ...

AI Technical Summary

Problems solved by technology

Moreover, tangerines and loquats are full of treasures. At present, when tangerines and loquats are produced and processed, tangerine peels, loquat cores and loquat leaves are generally discarded, causing a lot of waste.

In addition, the current single-fermentation tangerine fruit wine is not strong in fruity aroma, and the taste is not mellow enough. After fermentation, the yeasty smell overwhelms the fruity aroma, and the aroma is often added by adding essence, which lacks the natural aroma of natural food.