Brewage of fruit wine, vinegar and brandy

Abstract

A process for brewing fruit wine, fruit vinegar and fruit brandy includes such steps as fermenting fruit juice to obtain dry, semi-dry, or sweet fruit wine, distilling the fermented wine substrate to prepare fruit brandy, and using the distilled dregs and squeezed fruit dregs to prepare fruit vinegar. Its advantages are high utilization rate of fruit, low cost, and less pollution.

Description

technical field [0001] The invention relates to a technique for simultaneously brewing fruit wine, fruit vinegar and fruit brandy with fruits, which belongs to the technical field of fruit deep processing. Background technique [0002] With the improvement of living standards, people's consumption structure and consumption concepts are constantly changing. The existing grain beverages, carbonated drinks, fruit juice drinks, etc. on the market can no longer meet the needs of consumers. , a high-quality new drink that integrates color, aroma and taste. Therefore, using fruits, especially southern fruits, such as pineapple, orange, lychee, longan, mango, etc. to produce fruit wine, fruit vinegar, and fruit brandy can not only adjust the market beverage product structure and fill the market product vacancy, but also serve as a source of nutrition and medical care. drinks. Deep processing of fruits can also greatly increase the added value of fruits, give full play to the poten...

AI Technical Summary

Problems solved by technology

[0003] In my country, fruit is fermented by yeast to brew fruit wine and produce fruit brandy. Except for a few fruits such as wine and wine brandy, many fruits have not yet come out because of problems such as production technology that cannot be solved.

Most of the current fruit vinegar production is directly fermented or blended from fruit juice, and it has not been reported to use fruit distiller's grains after distillation of brandy and pressed pomace to make fruit vinegar

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