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Fruit wine prepared from mixture and preparation method of fruit wine

A production method and technology of fruit wine, which is applied in the field of wine making, can solve the problems of low yield and single nutritional components, and achieve the effects of increasing yield, enriching taste and mellow taste

Inactive Publication Date: 2019-11-19
普定县绿源苗业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Distilled fruit wine also has problems such as low yield and single nutrient content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Step 1. Prepare the following raw materials in parts by weight: 22 parts of plums, 29 parts of Huahong, 9 parts of sorghum, 4 parts of glutinous rice, 2 parts of honey, 0.5 parts of cellulase, 0.3 parts of pectinase, and 0.4 parts of liquor koji;

[0028] Step 2. Raw material selection: choose fresh plums and bonuses that are free from mechanical damage and mildew as the main raw materials;

[0029] Step 3. Pretreatment: The selected huahong and plums are washed twice and then dried naturally. After removing the core, the pulp is obtained. The huahong pulp is processed into pulp by a high-speed shredder, and the plums are processed into pulp by a beater;

[0030] Step 4, pre-treatment: add cellulase and pectinase to the prepared plum pulp and red pulp respectively, stir well, and then enzymatically hydrolyze at 24°C for 10 hours;

[0031] Step 5, fruit pulp fermentation: add wine yeast accounting for 0.05% of the pulp mass to the prepared plum pulp and flower red pulp r...

Embodiment 2

[0037] Step 1. Prepare the following raw materials in parts by weight: 22 parts of plums, 26 parts of Huahong, 11 parts of sorghum, 5 parts of glutinous rice, 3 parts of honey, 0.2 parts of cellulase, 0.5 parts of pectinase, and 0.5 parts of liquor koji;

[0038] Step 2. Raw material selection: choose fresh plums and bonuses that are free from mechanical damage and mildew as the main raw materials;

[0039] Step 3. Pretreatment: The selected huahong and plums are washed twice and then dried naturally. After removing the core, the pulp is obtained. The huahong pulp is processed into pulp by a high-speed shredder, and the plums are processed into pulp by a beater;

[0040] Step 4, pre-treatment: add cellulase and pectinase to the prepared plum pulp and red pulp respectively, stir well, and then enzymatically hydrolyze at 22°C for 12 hours;

[0041] Step 5, fruit pulp fermentation: add wine yeast accounting for 0.06% of the pulp mass to the prepared plum pulp and flower red pulp ...

Embodiment 3

[0047] Step 1. Prepare the following raw materials in parts by weight: 21 parts of plums, 24 parts of Huahong, 9 parts of sorghum, 5 parts of glutinous rice, 3 parts of honey, 0.2 parts of cellulase, 0.5 parts of pectinase, and 0.6 parts of liquor koji;

[0048] Step 2. Raw material selection: choose fresh plums and bonuses that are free from mechanical damage and mildew as the main raw materials;

[0049] Step 3. Pretreatment: The selected huahong and plums are washed twice and then dried naturally. After removing the core, the pulp is obtained. The huahong pulp is processed into pulp by a high-speed shredder, and the plums are processed into pulp by a beater;

[0050] Step 4, pre-treatment: add cellulase and pectinase to the prepared plum pulp and red pulp respectively, stir well, and then enzymatically hydrolyze at 25°C for 11 hours;

[0051] Step 5, fruit pulp fermentation: add wine yeast accounting for 0.07% of the pulp mass to the prepared plum pulp and flower red pulp r...

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Abstract

The invention belongs to the technical field of wine making, and particularly relates to fruit wine prepared from a mixture and a preparation method of the fruit wine. The fruit wine comprises the following raw materials in parts by weight: 20-25 parts of plums, 25-30 parts of malus asiatica fruits, 2-4 parts of walnut kernels, 8-12 parts of sorghum, 2-5 parts of glutinous rice, 1-3 parts of honey, 0.2-0.4 part of cellulase, 0.3-0.5 part of pectinase, and 0.4-0.7 part of a liquor starter. According to the fruit wine and method provided by the invention, in the wine making process, the malus asiatica fruits and the plums are used as main raw materials, the sorghum and the glutinous rice are used as auxiliary materials, fruits and grains are mixed to make the fruit wine, fruit pulp, the plums and the sorghum are fermented respectively, mixing is performed, distillation is performed to obtain the fruit wine prepared from the mixture, the sorghum and the glutinous rice are added, so that the yield of the fruit wine can be effectively improved, and the finished fruit wine can have abundant nutrients and a mellow taste.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a blended fruit wine and a preparation method thereof. Background technique [0002] Fruit wine is fermented from the original fruit juice, which retains some of the nutrients in the fruit, and the alcohol content is not high, so it is mild and delicious without being overwhelming. Drinking a little fruit wine every day is better for women. It can improve skin quality, promote sleep, and has a good effect on dark circles and enlarged pores. Men drink fruit wine mainly for health preservation. It does not have the taste of medicinal wine. It is rich and mellow but not strong. It will not harm the internal organs. It can drink to your heart's content. In short, fruit wine is suitable for men, women and children, and tastes good, and now more and more post-80s people who advocate fashion and health like to drink fruit wine. It can also be said that fruit wine makes peo...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/021C12G3/022C12H6/02
CPCC12G3/024C12G3/021C12G3/022C12H6/02
Inventor 吴长国吴发杨伍可何世琴
Owner 普定县绿源苗业开发有限公司
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