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Preparation process of composite fruit wine

A compound fruit wine and preparation process technology, applied in the field of winemaking, can solve the problems of lack of unique flavor, general color of beverages, masking of fruit wine taste, etc., and achieve the effects of unique flavor, regulating gastrointestinal function, and pure color.

Inactive Publication Date: 2019-07-23
NANYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fruit wine has become a new consumption fashion with its unique flavor and color. With the continuous pursuit of people's taste, there are many types of fruit wine on the market at present. High, the taste of fermented fruit wine is mostly covered by alcohol and lacks unique flavor. With the diversification of the market and people's higher pursuit of taste, it is necessary to develop a compound fruit wine with unique flavor

Method used

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  • Preparation process of composite fruit wine
  • Preparation process of composite fruit wine

Examples

Experimental program
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Embodiment 1

[0031] A preparation process for compound fruit wine, comprising the following steps:

[0032] 1) Select kiwifruit, peaches, pomegranates and apples that are naturally ripe, undamaged, mildew-free, and odor-free, wash the outer fluff and dust, and dry them for later use;

[0033] 2) Pick peach blossoms in full bloom, wash and dry for later use;

[0034] 3) Cut off both ends of the kiwi fruit in step 1), remove the core of the peach, and mix them to obtain a fruit mixture. The weight ratio of food grade vitamin C: fruit mixture = 1:50 and potassium metabisulfite: fruit mixture = 1:10000 Weigh food-grade vitamin C and potassium metabisulfite, mix them with the fruit mixture evenly and crush them, transfer them into a sterilized and dried fermenter, soak them at 10°C for 2 days and press gently to obtain juice and skin dregs;

[0035] 4) Peel the pomegranate in step 1) and squeeze the juice, mix the pomegranate juice with the juice obtained in step 3) at a mass ratio of 1:1 to o...

Embodiment 2

[0048] A preparation process for compound fruit wine, comprising the following steps:

[0049] 1) Select kiwifruit, peaches, pomegranates and apples that are naturally ripe, undamaged, mildew-free, and odor-free, wash the outer fluff and dust, and dry them for later use;

[0050] 2) Pick peach blossoms in full bloom, wash and dry for later use;

[0051] 3) Cut off both ends of the kiwi fruit in step 1), remove the core of the peach, and mix them to obtain a fruit mixture. The weight ratio of food grade vitamin C: fruit mixture = 1:60 and potassium metabisulfite: fruit mixture = 1:12000 Weigh food-grade vitamin C and potassium metabisulfite, mix them with the fruit mixture evenly, break them up, transfer them into a sterilized and dried fermenter, soak them at 11°C for 2 days and press gently to obtain juice and skin dregs;

[0052] 4) Peel the pomegranate in step 1) and squeeze the juice, mix the pomegranate juice with the juice obtained in step 3) at a mass ratio of 1:1.5 to...

Embodiment 3

[0065] A preparation process for compound fruit wine, comprising the following steps:

[0066] 1) Select kiwifruit, peaches, pomegranates and apples that are naturally ripe, undamaged, mildew-free, and odor-free, wash the outer fluff and dust, and dry them for later use;

[0067] 2) Pick peach blossoms in full bloom, wash and dry for later use;

[0068] 3) Cut off both ends of the kiwi fruit in step 1), remove the core of the peach, and mix them to obtain a fruit mixture. The weight ratio of food grade vitamin C: fruit mixture = 1:80 and potassium metabisulfite: fruit mixture = 1:15000 Weigh food-grade vitamin C and potassium metabisulfite, mix them with the fruit mixture evenly, break them up, transfer them into a sterilized and dried fermenter, soak them at 12°C for 3 days and press gently to obtain juice and skin dregs;

[0069] 4) Peel the pomegranate in step 1) and squeeze the juice, mix the pomegranate juice with the juice obtained in step 3) at a mass ratio of 1:2 to o...

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Abstract

The invention discloses a preparation process of composite fruit wine. The process comprises the following steps: mixing, crushing and fermenting kiwifruits, peaches, food-grade vitamin C and potassium pyrosulfite, respectively fermenting the obtained juice and peel residues under a certain condition to obtain pre-fermentation liquor A and pre-fermentation liquor B, fermenting and clarifying the pre-fermentation liquor A and the pre-fermentation liquor B under a certain condition to obtain clarified fruit wine, uniformly mixing purified water, the prepared apple ferment and the clarified fruitwine, adjusting the alcohol content to 10-12 degrees by using the prepared distilled wine, and performing filling and sterilization to obtain the composite fruit wine. The composite fruit wine produced by the process effectively retains nutritional ingredients, so that a large amount of beneficial ingredients in the fruits such as vitamins, trace elements including zinc, iron, calcium and selenium, amino acids, proteins and pectin are not easy to get lost. The fruit wine is good in taste, pure in chroma, clear and transparent, combines the nutrients of kiwifruits, peaches, apples, peach blossoms and brown sugar, has a unique flavor and strong fruit fragrance, and is particularly suitable for women to drink.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a preparation process of compound fruit wine. Background technique [0002] Kiwi fruit is rich in nutritional value, rich in vitamin C, polysaccharides, polyphenols, fruit acids, calcium, potassium, selenium, zinc, etc. and 17 amino acids needed by the human body. It has anti-oxidation, anti-cancer, inhibition of cardiovascular and cerebrovascular diseases, and improves immunity. Peaches are known as "Shoutao" and "Xiantao", because of their delicious meat, they are also known as "the best fruit in the world". Peach meat contains protein, crude fiber, calcium, phosphorus, iron , carotene, vitamin B1, and organic acids, glucose, fructose and other ingredients, have the effect of nourishing qi and blood, nourishing yin and promoting body fluid; [0003] Peach blossom contains carotene, vitamin B1, vitamin B2, niacin, vitamin C, vitamin E, kaempferol, potassium, iron, phosphoru...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/055A23L33/00C12R1/865
CPCC12G3/024C12G3/055A23L33/00A23V2002/00A23V2200/30
Inventor 鲁云风袁凌翔杨永锋
Owner NANYANG NORMAL UNIV
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