A kind of low methanol mango sugar cane wine and 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 and beating to obtain mango puree; 2) mixing mango puree and sugarcane juice, adding fruit wine yeast and fermenting at 28-32°C for 1-3 days, and then Add sugar components, carry out main fermentation at <28°C until the total soluble sugar content in the fermentation broth is ≤70g / L, and collect the fermentation broth; 3) Cool down the fermentation broth to 15-18°C for post-fermentation until The total soluble sugar content of the mixture reaches the sugar content requirement in the fruit wine of the required brewing type, and the obtained feed liquid continues to cool down to 4-8°C and is kept warm until a certain amount of gel is produced in the upper layer of the feed liquid, filtered, and the filtrate is collected; 4) adding a clarifying agent to the filtrate, and the obtained material is filtered and sterilized to obtain liquor; 5) aging the obtained liquor to obtain the final product. The mango cane wine brewed by the method of the invention 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