Method for brewing plinia cauliflora wine

Abstract

The invention discloses a method for brewing plinia cauliflora wine. The method comprises the following steps: I, selecting materials; II, preparing pulp; III, performing fermentation; IV, performingheating distillation; V, treating wine residues; VI, performing packaging and containing, wherein the following wine brewing raw materials in percentage by mass are selected in the step I: 45% of plinia cauliflora, 5% of a brewer's yeast, 15% of rocky candy and 35% of spring water; and full plinia cauliflora is selected and dried plinia cauliflora, plinia cauliflora with insect stains and rotten plinia cauliflora are ejected in the step I. The method for brewing the plinia cauliflora wine is simple, the plinia cauliflora is reasonably used in fruit wine, the nutrition value of the fruit wine can be increased, and then certain market value can be made; compared with a conventional fruit wine brewing method, the method increases the utilization rate of the plinia cauliflora, shortens the brewing cycle and improves the production efficiency; and since no aids such as a preservative are added, original fruit fragrance of the plinia cauliflora wine obtained later can be maintained, and thetaste of the plinia cauliflora wine can be improved.

Description

Technical field [0001] The invention relates to the technical field of wine making, in particular to a method for brewing tree wine. Background technique [0002] Vine grapes, generally refers to the jabutus which belongs to the evergreen shrub of the Myrtle family. Because the shape of the fruit resembles grapes, the jabutus has a high value in gardening, food, medicine and health products, etc. The fruit of the jabutus , Peels, etc. are rich in phenolic substances such as flavonoids, anthocyanins, tannins and phenolic acids. They have strong antioxidant, anti-inflammatory, antibacterial and anti-cancer biological activities. The extracts are used in clinical treatment Cancer, diabetes, hypertension, coronary heart disease, hemoptysis and other diseases, jabuter fruit itself contains a variety of nutrients, a large number of mineral elements and some trace elements required by the human body, which has good nutritional value for human health; and its protein and sugar And the f...

AI Technical Summary

Problems solved by technology

[0003] The wine culture in our country also has a long history. Nowadays, the fruit wine industry has also developed rapidly in the market, so that various fruit wines appear on the market, but the existing tree wines are less used for brewing, so that the nutritious tree wines have not been rationally utilized. , relatively wasteful; the brewing method of existing fruit wine is comparatively uniform, and the process is comparatively complicated, and brewing fermentation is incomplete, and the time of brewing and fermenting usually needs 20-30 days, and brewing production cycle is longer, affects production efficiency, and the addition of some preservatives, Affect the quality of the finished fruit wine in the later stage. In the existing brewing method, the wine liquid is usually extracted by filtering, and the extraction is not thorough

Images