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] In the technical field of wine production, loquat wine belongs to one of the technical fields of fruit wine production. Loquat is one of the fruits with strong health care functions. Loquat wine is saturated and contains all the active ingredients in loquat, and the protein in loquat is partially hydrolyzed into loquat. Peptides and amino acids dissolved in wine are more conducive to human absorption, so loquat wine is a kind of health care wine. Background technique [0002] Existing brewing technology and bartending technology and corresponding equipment use technology. SUMMARY OF THE INVENTION [0003] The invention solves the problem that the existing fruit wine production technology can not completely maintain the flavor of the fruit itself, and the effect of harmful bacteria groups in the fermentation process deteriorates part of the effective components of the fruit, destroys the flavor of the fruit itself in the fruit wine, and even produces ...

AI Technical Summary

Problems solved by technology

[0003] The invention solves the problem that the existing fruit wine production technology cannot fully maintain the flavor of the fruit itself, and the action of harmful bacteria groups in the fermentation process causes some effective components of the fruit to deteriorate, destroys the flavor of the fruit itself in the fruit wine, and even deteriorates to produce harmful substances to the human body , the rancidity is too serious, and 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 in the fermentation process, the reproduction of harmful bacteria groups, and too serious rancidity, it will affect the quality of the wine. Affects, destroys its natural flavor