Method for producing hawthorn wine

Abstract

The production process of hawthorn wine includes crushing hawthorn, mixing with proper amount of water, SO2 and saccharifying enzyme; adding pectic enzyme and saccharomycete; fermentation at controlled temperature; eliminating stone and peel and adding more SO2; filtering with diatomite; letting stand at minus 4-5 deg.c for 4-5 days, filtering and ageing; adding proper amount of white sugar; disinfection; heating to ripen and cooling to normal temperature. Hawthorn has starch content of 27.1% and the said production process converts the starch into sacchairde. The present invention has lowered production cost.

Description

technical field

[0001] The invention belongs to the technical field of edible wines, in particular to a production method of Shanlihong brewed wine utilizing pure natural growth. Background technique

[0002] As we all know, with the continuous improvement of people's living standards, people are pursuing nutrition and health care from the past food and clothing type, and people are paying more and more attention to scientific diet and nutritious catering. At present, fruit wines are more and more welcomed by more people, because it retains the original active ingredients of the fruit and promotes the metabolism of the human body, including wine and hawthorn wine. Due to the various yeasts and miscellaneous bacteria in the traditional natural fermentation process, the taste quality of the original wine cannot be guaranteed, and most of the fruit wines are blended with a certain amount of ethanol, which not only tastes bad, but also needs to be preserved in order to prolong t...