Distilled mango liquor and brewing process thereof

Abstract

The invention discloses distilled mango liquor. The liquor is prepared from, by weight, 80-120 parts of mangos, 4-6 parts of honey, 4-6 parts of water, 3-5 parts of fruit acid and 0.5-1 part of a bitter removing agent, wherein the bitter removing agent is prepared from, by weight, 0.5-1 part of honey, 1-2 parts of water and 0.1-0.2 part of egg white. The invention also discloses a brewing processof the distilled mango liquor. The process comprises the following steps of cleaning the mangos, then peeling and crushing the mongos, sealing and fermenting the crushed mango blocks at 12-15 DEG C for 5-7 days, adding the water, the honey, the fruit acid and the bitter removing agent, uniformly stirring the mixture, and continuing sealing and fermentation of the mixture for 3-5 days; controllingthe fermentation temperature to be 15-20 DEG C, then raising the temperature to 25-30 DEG C, continuing sealing and fermentation for 5-7 days, filtering a fermented product, and storing a fermented liquid; continuing sealing and fermentation of pulp at 25-30 DEG C for 5-7 days, performing filtering, removing the pulp, mixing a fermented liquid with the stored fermented liquid, adding a clarifyingagent, and performing distilling to obtain the distilled mango liquor.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a mango distilled wine and a brewing process thereof. Background technique [0002] More and more fruit wines are coming into people's life, but most of the fruit wines currently produced are sweet wines or beverages. There is a lack of high-grade fruit liquors in the market, and the fruit wines produced by traditional brewing techniques have a bitter taste. , affecting the taste of drinking. In addition, the current production process of fruit wine mostly uses clinker fermentation, which has high cost, high energy consumption and low wine yield. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of mango distilled wine and its brewing process. The mango distilled wine brewed by the process of the present invention can effectively remove the bitterness contained in the wine, and the cost of the present invent...

AI Technical Summary

Problems solved by technology

[0002] More and more fruit wines are coming into people's life, but most of the fruit wines currently produced are sweet wines or beverages. There is a lack of high-grade fruit liquors in the market, and the fruit wines produced by traditional brewing techniques have a bitter taste. , affect the drinking taste

In addition, the current production process of fruit wine mostly uses clinker fermentation, which has high cost, high energy consumption and low wine yield