A low-methanol mango-sugarcane wine and a brewing method thereof

Abstract

The invention discloses a low-methanol mango-sugarcane wine and a brewing method thereof. The brewing method comprises the following steps: 1) taking mango pulp, beating, and obtaining mango raw pulp;2) mixing raw mango pulp and sugarcane juice evenly, adding fruit wine yeast, and fermenting for 1-3 days at the temperature of 28-32 DEG C, then adding sugar component, carrying out main fermentation under the condition of <28 DEG C until the total soluble sugar content in the fermentation broth is less than or equal to 70g / L, and collecting the fermentation broth; 3) cooling the fermentation broth to 15-18 DEG C and performing fermentation until the total soluble sugar content in the wine reaches the sugar content of the desired brewing type, further reducing the temperature of the obtainedliquor to 4-8 DEG C with heat preservation until a certain amount of gel is generated on the upper layer of the material liquid, filtering and collecting the filtrate; 4) adding a clarifying agent into that filtrate, filtering and sterilizing the obtained material to obtain a liquor; and 5) aging the obtained liquor to obtain the mango-sugarcane wine, wherein the mango-sugarcane wine brewed by the method has low methanol content and good taste.

Description

technical field [0001] The invention relates to a fruit wine, in particular to a low-methanol mango sugarcane wine and a brewing method thereof. Background technique [0002] Mango is one of the high-quality tropical fruits and is known as the "King of Tropical Fruits" in the world. Ripe mangoes have good color, aroma and taste, and are rich in nutrients, especially the carotene in the pulp is as high as 2.4mg / 100g, which is 10 times that of bananas and 50 times that of apples. Mango has the effects of benefiting the stomach, quenching thirst, and diuresis. It can lower cholesterol, increase gastrointestinal motility, and is very beneficial to the prevention and treatment of colon cancer. It is deeply loved by consumers. [0003] At present, my country's mango planting area has reached more than 500,000 mu, and the output has reached more than 200,000 tons. Due to the concentrated production period of mangoes, and the short storage time of fresh fruits, it is difficult to ...

AI Technical Summary

Problems solved by technology

[0006] In addition, the processing of existing mango wine usually adopts the technological process of medium-temperature enzymatic hydrolysis and high-temperature deenzyme and sterilization. On the one hand, it will cause serious damage to color, aroma, taste and nutrients, affect the taste of fruit wine, and cannot satisfy people's expectations for product quality, Freshness requirements for flavor and appearance; on the other hand, the high-temperature treatment process without adding pectinase will also lead to the decomposition of pectin, thereby increasing the methanol content in the finished wine