Brewing method for low-methanol rosa roxburghii tratt wine

Abstract

The invention discloses a brewing method for low-methanol rosa roxburghii tratt wine. The brewing method includes the following steps of 1, selecting rosa roxburghii tratt fruits; 2, primary treatment for rosa roxburghii tratt fruits; 3, preparing rosa roxburghii tratt juice, wherein the sweetness is 23-26%; 4, fruit juicy fermentation, wherein the produced rosa roxburghii tratt juice is sent to fermentation equipment which is unilaterally communicated with the outside to conduct fermentation, the fermentation temperature of the fermentation equipment is controlled between 21.5 DEG C and 22.5 DEG C, the fermentation equipment is controlled to stir once every 110-130 min and exclude harmful gas produced in the process of the fermentation, the fermentation continues for 20-25 days, and first-time rosa roxburghii tratt wine is obtained; step 5, rough filtration; step 6, mellowing the wine; step 7, refined filtration, wherein a second-time rosa roxburghii tratt wine solution is acquired by conducting fine filtering on the first-time rosa roxburghii tratt wine. By the adoption of the brewing method for the low-methanol rosa roxburghii tratt wine, the production cycle is short, the cost is low, meanwhile, the varieties and quantities of used food additives are reduced, so that the content of harmful substances such as methanol in the rosa roxburghii tratt wine is greatly reduced, the colour of the wine is better, the wine tastes purer, and the brewing method of the low-methanol rosa roxburghii tratt wine is more suitable for industrial production.

Description

Technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a method for brewing low-methanol prickly pear fruit wine. Background technique [0002] Seedless prickly pear, also known as hook prickly pear, light-branched seedless prickly pear and Anshun golden prickly pear, is a small perennial climbing shrub of the Rosaceae Rosa genus. Common prickly pear is closely related. Seedless prickly pear is a new type of health-care fruit with rich nutrients. After analysis and determination, the fruit is rich in vitamin C, which is about 10 times that of kiwi, the king of vitamin C. The sugar content is also higher, which is 6 times that of ordinary prickly pear. Above, it is rich in SOD and other antioxidant enzymes, carotene, and also contains a variety of mineral nutrients. It is known as the "new mountain treasure" and has a variety of nutritional and health benefits. Seedless prickly pear fruit is sweet and pure, so it is suitable for fresh e...

AI Technical Summary

Problems solved by technology

At present, in the process of fruit wine brewing, it is difficult to control the alcohol content of fruit wine. The amount of sugar added will also affect the quality and time of fruit wine production. Too much added sugar will increase the fermentation time and cause waste of raw materials. If the amount is too small, the alcohol content of the fruit wine cannot meet the international requirements, which eventually leads to the addition of edible alcohol. In recent years, domestic self-brewed fruit wine has been poisoned or even killed.

[0004] Problems existing in the existing brewing method: 1. The production cycle is long (two fermentations); 2. The process is complicated, there are too many links, and it is not easy to control the quality; 3. No effective measures have been taken for the control of methanol (this is very harmful to human health). Key) None of the existing patents involves the control of harmful substances in the fermentation process; 4. There are too many food additives, which do not meet people's requirements for original ecology and high quality. If the control is not good, it is more likely to cause harm to the human body and increase production costs.