Technology for brewing loquat wine

Abstract

The invention discloses a new wine making technique and its application to make fruit wines, like loquat wine, and its main steps as follows: 1. loquat wine making technique: (1) fermenting, extracting, and guaranteeing quality: crushing loquat kernels into powder, adding in yeast to ferment for 3 months, and simultaneously adding in a proper amount of white spirit until the white spirit just immerges the powder, filter-pressing the leavening dry and obtaining strong solution No.1 and filter residue No.1; (2) soaking, extracting, filtering and pressing-dry: adding in a proper amount of white spirit, soaking the filter residue No.1 for 10 days and continuing fermentation, making extraction on the soaked substance many times to obtain strong solutions No.1-No.5; (3) blending loquat wine: blending the strong solutions No.1-No.5 with white spirit by existing wine blending technique into the loquat wine, and then fermenting loguat juice by yeast for 1 month, where the follow-up processing method is completely consistent with the wine making technique of loquat kernels.

Description

technical field

[0001] The invention relates to a production technology of fruit wine, in particular to a production technology of loquat fruit wine. Background technique

[0002] The existing fruit wine production technology cannot fully maintain the flavor of the fruit itself. During the fermentation process, the harmful bacteria group will cause some active ingredients of the fruit to deteriorate, destroy the flavor of the fruit itself in the fruit wine, and even produce substances harmful to the human body. The rancidity is too high. Seriously, the green and astringent taste of the fruit is also too serious in the fruit wine. When the artificial addition of chemical substances solves the problems of sterilization and disinfection during the fermentation process, the reproduction of harmful bacteria groups, and excessive rancidity, it will have an impact on the quality of the wine and destroy it. its natural flavor.

[0003] The invention suppresses the reproduction of h...