Method for making holboellia latifolia fruit wine

Abstract

The invention discloses a method for making holboellia latifolia fruit wine. According to method, mature holboellia latifolia fruits are adopted to brew wine, and the obtained product is clear and transparent in color, fresh and cool in taste and relatively pure and clear in color; the wine is relatively fresh and cool in taste since the mature holboellia latifolia fruits are adopted as a raw material; the processes are simple and convenient; the conventional operation that fruit juice and stock wine are clarified and treated in different steps is avoided; no pectinase is used when the fruit juice is made, fruit dregs do not need to be separated after the fruit juice is made, pectinase, white sugar and yeast are put into fruit pulp for fermentation, the fruit dregs are separated 2 days later, then a conventional step of separation fruit peel and dregs is avoided, aromatic and medicinal substances in fruit peel and fruit seeds can be sufficiently extracted, the juice yield is increased,furthermore the color and the flavor of the wine are improved, and meanwhile the wine has the functions of nourishing and strengthening bodies, helping digestion, tonifying spleen and promoting appetite, refreshing the mind and brightening the brain as well as protecting livers and gastrointestinal tracts.

Description

technical field [0001] The invention relates to a method for making fruit wine, in particular to a method for making fragrant honey fruit wine. Background technique [0002] Xiangmi fruit, also known as honey pot fruit, Akebia genus, wild medicinal ornamental fruit, Xiangmi fruit has unique effects such as beauty and health care, cleaning up garbage in the body, and improving immunity. According to scientific determination, Xiangmi fruit The fruit is rich in protein, fat, niacin, reducing sugar, multivitamins, as many as 172 kinds of compounds and 19 kinds of amino acids such as calcium, iron, potassium, etc., which can be called advanced nutrition. Jelly, fruit dew, fruit juice, with unique flavor, and has the functions of nourishing and strengthening the body, helping digestion, invigorating the spleen and appetizing, refreshing the mind, and protecting the liver and gastrointestinal tract. [0003] Modern medical research has found that the oil content of the seeds of Xi...

AI Technical Summary

Problems solved by technology

[0005] At present, the sorting process of the known fruit wine preparation process is to select immature fruits, then wash, add enzymes to extract juice, sterilize, separate pomace, clarification treatment, component adjustment, pre-fermentation, bottling, post-fermentation, bottling , Precipitating wine, clarification treatment, storage, to obtain various fruit wines, but the existing process exists in the squeezed fruit juice and raw wine that need special clarification treatment; secondly, add pectinase when the fruit is crushed to produce juice, and then separate the pomace , the juice yield is low, and it causes the waste of pomace; in addition, if the fruit is fermented with pure juice, the product has a lighter color, low clarity, and the taste and aroma are lighter, and the flavor is insufficient; if fermented with pomace, the color is deep, But the local flavor is poor, therefore, for present all kinds of fruit wine production method is improved, is the outstanding effect and the innovation of this field technological scheme