Preparation method of Changbai Mountain Hongguo sparkling wine
A technology of sparkling wine and red fruit, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve problems such as poor aroma, poor taste, single nutrition, etc., to avoid excessive acidity, color The effect of being more transparent and improving the fermentation speed
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Embodiment 1
[0030] Embodiment 1: the preparation method of the Changbai Mountain red fruit sparkling wine of the present embodiment, comprises the following steps:
[0031] 1. Remove the pests and rotten fruits from the fully mature Changbai Mountain red fruit, wash the soil, microorganisms and pesticides attached to the Changbai Mountain red fruit with running water, and obtain clean Changbai Mountain red fruit;
[0032] 2. Take by weighing 120kg of clean Changbaishan red fruit, 100kg of edible alcohol, 20kg of purified water, 25kg of erythritol, 0.03kg of compound enzyme and compound bacteria mixture;
[0033] Wherein the composite enzyme and composite bacteria mixture described in step 2 is that the ratio of composite enzyme and composite bacteria is formed by the mass ratio of composite enzyme and composite bacteria is 1.2:1;
[0034] The compound enzyme is made by mixing cellulase and protease according to the mass ratio of cellulase and protease at 1:2;
[0035] The compound bacter...
Embodiment 2
[0053] Embodiment 2: the preparation method of the Changbai Mountain red fruit sparkling wine of the present embodiment, comprises the following steps:
[0054] 1. Remove the pests and rotten fruits from the fully mature Changbai Mountain red fruit, wash the soil, microorganisms and pesticides attached to the Changbai Mountain red fruit with running water, and obtain clean Changbai Mountain red fruit;
[0055] 2. Take by weighing 240kg of clean Changbaishan red fruit, 200kg of edible alcohol, 40kg of purified water, 50kg of erythritol, 0.06kg of compound enzyme and compound bacteria mixture;
[0056] Wherein the composite enzyme and composite bacteria mixture described in step 2 is that the ratio of composite enzyme and composite bacteria is formed by the mass ratio of composite enzyme and composite bacteria is 1:1; The ratio is 1:2 by mixing cellulase and protease; the compound bacteria is made by mixing yeast, Bacillus bulgaricus and lactic acid bacteria at a mass ratio of 2...
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