Korla pear fruit wine and preparation method thereof

Abstract

The invention provides a preparation method of korla pear fruit wine. The method combines soaking and fermenting processes, so that the defect that fruit wine prepared by a soaking method is high in alcohol content and poor in taste and has alcohol irritation and the defect that fruit wine products prepared by a fermenting method are unstable in quality and slight in fruit aroma are overcome. Dryred wine is used to replace Baijiu used in methods for making fruit wine through conventional soaking processes in the soaking process, so that first pre-made liquid obtained by soaking is stable in quality and soft, and fresh aroma of grape and pear is retained; pear distillers' yeast is utilized in the fermenting method to ferment bergamot pear pulp, so that obtained second pre-made liquid is good in taste; the korla pear fruit wine obtained by mixing the first pre-made liquid and the second pre-made liquid according to a weight ratio of 1:3-4 and aging has the advantages of being stable inquality, easy in preservation, strong in fruit aroma, coordinated and soft in taste, fast in raw wine maturing and rich in extract.

Description

technical field [0001] The invention relates to the technical field of fruit wine, in particular to a preparation method of Korla fragrant pear fruit wine and the obtained Korla fragrant pear fruit wine. Background technique [0002] Korla fragrant pears are known as "pears" because of their pleasing color, sweet and smooth taste, rich aroma, thin skin and fine meat, crisp and refreshing taste, juicy and less slag, instant shattering on the ground, instant melting in the mouth, durable storage, and rich nutrition. Treasures", "Prince Among Fruits". Korla fragrant pear has high nutritional value, containing 14% of sugar, amino acids, vitamins, and various carbohydrates, and 86% of water juice; among them, the sugar content is 10%, the acid is 0.03%, and the ash content is 0.12%. Every 100 grams of fragrant pear contains vitamins C is about 4.3 mg, contains glucose, fruit acid and various trace elements, and the edible part reaches 83.6%. Korla fragrant pear can not only be ...

AI Technical Summary

Problems solved by technology

[0003] At present, the production methods of fruit wine on the market mainly include soaking method and fermentation method. The soaking method is prepared by soaking fruit in white wine or edible alcohol. The prepared fruit wine tends to be uncoordinated in taste and has a sense of alcohol stimulation; fruit wine prepared by fermentation method is prone to unstable quality. , Disadvantages of fruity fragrance

[0004] In the prior art, there are not many studies on using Korla fragrant pears as raw materials to make wine, most of which are carried out by borrowing wine brewing techniques, and the Korla fragrant pear fruit wines obtained by brewing have various tastes and various problems, such as: the taste of fragrant pears Improper extraction of raw juice leads to poor color and taste of the final fruit wine; improper control of the fermentation process leads to poor taste; pear wine is prone to enzymatic browning, resulting in poor flavor of the final fruit wine, etc.

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