Production method of fruit and vegetable wine

A production method and technology for fruit and vegetable wine, applied in the field of wine, can solve the problems affecting the quality and sales of wine, the pulp is easily soaked, and the storage time is short, and the effect of reducing SO2 residue, reducing sulfur dioxide residue and long storage time is achieved.

Inactive Publication Date: 2006-08-16
烟台莱福德酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Alcoholic beverages are relatively abundant at present, like white wine, fruit wine, beer, etc., which have greatly enriched people's lives and can basically meet people's needs. It is hoped to obtain the unique natural taste of fruits and vegetables, but this method is easy to soak the pulp, and the pulp residue is suspended in the wine, which affects the quality and sales of the wine. Although the whole fruit is soaked in the wine, the production method is simple. The fruit is not processed, it is easy to rot, and the storage time is short

Method used

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Examples

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Effect test

Embodiment 1

[0017] Embodiment 1, a kind of preparation method of fruit and vegetable wine, is to select the kind of fruit and vegetable, and fruit and vegetable can adopt varieties such as apple, pear, peach, cucumber, balsam pear, what this embodiment uses is apple, and in fruit and vegetable apple young fruit diameter is smaller than wine bottle When the diameter of the mouth is large, put the young fruits and vegetables into the wine bottle from the mouth of the bottle, fix the bottle, make the young fruits and vegetables grow in the bottle, pick the fruits and vegetables when they are ripe, cut off the connection between the fruits and vegetables and the mother body, and carry out color protection and antiseptic treatment. 500-2000PPM sulfurous acid and 10-50PPM vitamin C aqueous solution soaking treatment, this embodiment uses 2000PPM sulfurous acid and 50PPM vitamin C aqueous solution soaking treatment, store at room temperature 18-20 ° C in the dark, soaking treatment 3-5 Week, in t...

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PUM

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Abstract

The present invention discloses a production method of fruit vegetable liquor. It adopts the following steps: placing young fruit into bottle, making it naturally grow, picking up mature fruit, colour-protecting and preservative treatment, cleaning, soaking in alcohol, alcohol displacement and charging liquor and packaging so as to obtain the product. The fruit can be directly cultured in small-mouth bottle.

Description

1. Technical field [0001] The invention belongs to the technical field of wines, in particular to a method for making fruit and vegetable wine. 2. Background technology [0002] Alcoholic beverages are relatively abundant at present, like white wine, fruit wine, beer, etc., which have greatly enriched people's lives and can basically meet people's needs. It is hoped to obtain the unique natural taste of fruits and vegetables, but this method is easy to soak the pulp, and the pulp residue is suspended in the wine, which affects the quality and sales of the wine. Although the whole fruit is soaked in the wine, the production method is simple. If the fruit is not processed, it is perishable and has a short storage time. 3. Contents of the invention [0003] The object of the present invention is to improve the deficiencies of the prior art and provide a method for making fruit and vegetable wine in which fruits and vegetables are directly cultivated in small-mouth bottles, h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04
Inventor 郭栋林杜益龙胡治国
Owner 烟台莱福德酒业有限公司
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