Wild pyracantha crenatoserrata fruit health fruit wine and white spirit brewing technology thereof
A technology of fireacantha and fruit wine, which is applied in the field of wine making, can solve the problems of low utilization rate, achieve the effects of high product quality, comfortable taste, and enhance the body's resistance
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Embodiment 1
[0026] A wild Pyracantha fruit health-care fruit wine and its liquor brewing process, comprising the following steps:
[0027] (1) Preparation of raw materials: harvest wild Pyracantha fruit, remove impurities, rinse with water, dry and crush;
[0028] (2) Thermal steaming of raw materials: thermally steaming the pulverized Pyracantha fruit in step (1), the thermal steaming time is 20min, and the thermal steaming temperature is 85°C;
[0029] (3) Fermentation: Cool the Pyracantha fruit after the thermal steam treatment in step (2) to 5°C under natural conditions, add self-made fermentation B-type koji in a proportion of 5% of its mass, stir evenly, and put it into a fermentation tank , add distilled water according to the proportion of 50% of its mass, add white sugar according to 30% of its mass, stir evenly, seal and ferment, the fermentation temperature is 23 ℃, and the fermentation time is 15 days;
[0030] Wherein, the self-made B-type distiller's yeast is prepared from ...
Embodiment 2
[0040] A wild Pyracantha fruit health-care fruit wine and its liquor brewing process, comprising the following steps:
[0041] (1) Preparation of raw materials: harvest wild Pyracantha fruit, remove impurities, rinse with water, dry and crush;
[0042] (2) Thermal steaming of raw materials: thermally steaming the pulverized Pyracantha fruit in step (1), the thermal steaming time is 30 minutes, and the thermal steaming temperature is 95°C;
[0043] (3) Fermentation: Cool the Pyracantha fruit after the thermal steam treatment in step (2) to 10°C under natural conditions, add self-made fermentation B-type distiller's yeast in a proportion of 5% of its mass, stir evenly, and put it into a fermentation tank , add distilled water according to the proportion of 100% of its mass, add white sugar according to 40% of its mass, stir evenly, seal and ferment, the fermentation temperature is 28 ℃, and the fermentation time is 30 days;
[0044] Wherein, the self-made B-type distiller's yea...
Embodiment 3
[0054] A wild Pyracantha fruit health-care fruit wine and its liquor brewing process, comprising the following steps:
[0055] (1) Preparation of raw materials: harvest wild Pyracantha fruit, remove impurities, rinse with water, dry and crush;
[0056] (2) Thermal steaming of raw materials: thermally steaming the pulverized Pyracantha fruit in step (1), the thermal steaming time is 25 minutes, and the thermal steaming temperature is 90°C;
[0057] (3) Fermentation: Cool the Pyracantha fruit after the thermal steaming treatment in step (2) to 8°C under natural conditions, add the self-made fermented B-type koji in the proportion of 5% of its mass, stir evenly, and put it into a fermentation tank , add distilled water according to the proportion of 80% of its mass, add white sugar according to 35% of its mass, stir evenly, seal fermentation, fermentation temperature 25 ℃, fermentation time 25 days;
[0058] Wherein, the self-made B-type distiller's yeast is prepared from glutin...
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