Fruit wine and preparation method thereof

Abstract

The invention provides fruit wine and a preparation method thereof. The preparation method of the fruit wine comprises the following steps: crushing the anli pears; putting the crushed anli pears into a squeezing device, and putting dry ice and impregnating enzyme into the squeezing device in the feeding process; after feeding is completed, the crushed anli pears are subjected to standing and dipping; after dipping is completed, pear juice is obtained through squeezing, and the pear juice is guided into a storage tank; filling nitrogen into a clarification tank, pouring the pear juice into the clarification tank, adding pectinase into the clarification tank, and carrying out clarification treatment; after clarification treatment, guiding the pear juice into a fermentation tank, adding yeast into the pear juice, and fermenting; before the fermentation is finished, adding an antioxidant into the pear juice, and reducing the temperature to terminate the fermentation; and clarifying and filtering the fermented pear juice. The preparation method of the fruit wine is beneficial to improving the quality and flavor of the fruit wine.

Description

Technical Field

[0001] The present invention relates to the technical field of wine making, and in particular to a method for preparing fruit wine. The present invention also relates to fruit wine prepared by the method for preparing fruit wine. Background Art

[0002] An pear, as a fruit rich in nutrition and unique in taste, has long been presented to consumers in the market in the form of direct consumption or juice. However, this traditional way of consumption not only limits the further expansion of the consumption range of An pear, but also fails to fully explore its potential edible value and flavor characteristics. As consumers' demand for food diversity and health continues to increase, it is particularly important to find new ways to consume An pear.

[0003] In view of the above background, brewing Anli fruit wine has become an attempt worth exploring. Fruit wine can not only retain the nutritional components and flavor characteristics of the fruit itself, but also produce a unique aroma and taste through the fermentation process, bringing consumers a new eating experience.

[0004] However, in the brewing process of Anli fruit wine, a significant technical difficulty is oxidation, which is one of the main factors that lead to the decline in quality and poor flavor of brewed fruit wine. In the brewing process of Anli fruit wine, if the oxidation reaction is not effectively controlled, the nutrients in the juice will be destroyed, the flavor substances will be lost, and even bad flavors and odors will be produced, which is not conducive to improving the quality and aroma of the fruit wine. Summary of the invention

[0005] In view of this, the present invention aims to provide a method for preparing fruit wine, so as to improve the quality and aroma of the fruit wine.

[0006] To achieve the above object, the technical solution of the present invention is achieved as follows:

[0007] A method for preparing fruit wine, the method comprising:

[0008] Crush the pear;

[0009] Putting the crushed pear into a squeezing device, and adding dry ice and impregnated enzyme into the squeezing device during the feeding process;

[0010] After the feeding is completed, the crushed An pear is placed in a static state for soaking;

[0011] After the soaking is completed, the pear juice is obtained by squeezing, and the pear juice is introduced into a storage tank;

[0012] Filling nitrogen into a clarification tank, pouring the pear juice into the clarification tank, adding pectinase into the clarification tank for clarification treatment;

[0013] After clarification, the pear juice is introduced into a fermentation tank, and yeast is added into the pear juice for fermentation;

[0014] Before the end of fermentation, adding antioxidants to the pear juice and lowering the temperature to terminate the fermentation;

[0015] The fermented pear juice is clarified and filtered.

[0016] Furthermore, the method of crushing the An pear comprises: putting the An pear into a crusher; and adding an antioxidant into the crusher to crush the An pear.

[0017] Furthermore, the antioxidant is selected from at least one of potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite and sodium hyposulfite.

[0018] Furthermore, after the clarification treatment, the pear juice is introduced into a fermentation tank, and yeast is added to the pear juice for fermentation, including: when the temperature of the pear juice in the fermentation tank returns to a first preset temperature, yeast is added to the pear juice; the temperature of the pear juice in the fermentation tank is controlled at a second preset temperature for fermentation; after the fermentation starts, white peach concentrated juice is added to the pear juice, and fermentation is carried out at a third preset temperature.

[0019] Furthermore, the clarifying and filtering of the fermented pear juice includes: adding a clarifier to the pear juice to perform a heat stabilization treatment; cooling the pear juice after the heat stabilization treatment to cool the temperature of the pear juice to a fourth preset temperature to perform a cold stabilization treatment.

[0020] Furthermore, the clarifier is selected from at least one of gelatin, bentonite, diatomaceous earth, vegetable protein, casein, egg white powder, fish glue, silica gel and composite clarifier.

[0021] Furthermore, the fourth preset temperature ranges from -2°C to 2°C.

[0022] Furthermore, the ratio of the amount of the white peach concentrated juice added to the amount of the pear juice added is in the range of 1.2:10-1.5:10.

[0023] Further, the temperature range of the first preset temperature is 8°C-12°C; and / or, the temperature range of the second preset temperature is 10°C-14°C; and / or, the temperature range of the third preset temperature is 14°C-18°C.

[0024] Compared with the prior art, the present invention has the following advantages:

[0025] The preparation method of the fruit wine of the present invention comprises the following steps: crushing the An pear and squeezing the juice to brew the fruit wine, which is beneficial to improving the edible range of the An pear and fully exploring the edible value and flavor characteristics of the An pear. In addition, dry ice is added during the soaking process to prevent oxidation, nitrogen is filled into the tank in advance during the juicing and canning process to prevent oxidation, and antioxidants are added after fermentation to prevent oxidation. Various means are used to prevent oxidation during the entire brewing process, which is beneficial to improving the quality and flavor of the fruit wine.

[0026] In addition, adding antioxidants during the crushing of pears helps prevent oxidation of pears during crushing, which is beneficial to the design implementation. By using at least one of potassium pyrosulfite, sodium pyrosulfite, sodium sulfite, sodium bisulfite and sodium hyposulfite as an antioxidant, on the basis of ensuring the antioxidant effect, the pear juice can also be sterilized, which is beneficial to ensuring the quality of the fruit wine, which is beneficial to the design implementation. By fermenting the pear juice in stages and adding white peach concentrate to ferment with the pear juice, it is beneficial to improve the quality and aroma of the pear juice. The low-temperature fermentation of pear juice helps the formation of ester fermentation aroma. The addition of white peach concentrate helps to increase the richness of the aroma, and can provide nutrients for yeast fermentation and reduce the use of white sugar and sweetening substance additives, which is more in line with people's demand for small amounts or even no additives, which is beneficial to the design implementation.

[0027] In addition, by subjecting the fermented pear juice to heat stabilization and cold stabilization treatment, it is helpful to ensure the clarity and stability of the fruit wine, and to improve the quality and aroma of the fruit wine. By using at least one of gelatin, bentonite, diatomaceous earth, vegetable protein, casein, egg white powder, fish glue, silica gel and composite clarifier as a clarifier, it is helpful to implement the heat stabilization treatment of the fruit wine. The combination of multiple clarifiers helps to improve the clarification effect, which is beneficial to improve the quality of the fruit wine. By controlling the amount of white peach concentrate added, the stability of the fruit wine can be improved, which is beneficial to control the quality and aroma of the fruit wine, and is helpful for design implementation.

[0028] The present invention also provides a fruit wine, which is prepared by the fruit wine preparation method as described above.

[0029] The fruit wine of the present invention and the method for preparing the fruit wine as described above have the same beneficial effects as those of the prior art, so they will not be described in detail herein. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] The accompanying drawings constituting a part of the present invention are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings:

[0031] Figure 1 The present invention is a flowchart of a method for preparing fruit wine according to an embodiment of the present invention. DETAILED DESCRIPTION

[0032] In the following description, specific details such as specific system structures, technologies, etc. are provided for the purpose of illustration rather than limitation, so as to provide a thorough understanding of the embodiments of the present application. However, it should be clear to those skilled in the art that the present application may also be implemented in other embodiments without these specific details. In other cases, detailed descriptions of well-known systems, devices, circuits, and methods are omitted to prevent unnecessary details from obstructing the description of the present application.

[0033] It should be understood that when used in the present specification and the appended claims, the term "comprising" indicates the presence of described features, wholes, steps, operations, elements and / or components, but does not exclude the presence or addition of one or more other features, wholes, steps, operations, elements, components and / or combinations thereof.

[0034] It should also be understood that the term “and / or” used in the specification and appended claims refers to any and all possible combinations of one or more of the associated listed items, and includes these combinations.

[0035] As used in the specification and appended claims of this application, the term "if" can be interpreted as "when" or "uponce" or "in response to determining" or "in response to detecting", depending on the context. Similarly, the phrase "if it is determined" or "if [described condition or event] is detected" can be interpreted as meaning "uponce it is determined" or "in response to determining" or "uponce [described condition or event] is detected" or "in response to detecting [described condition or event]", depending on the context.

[0036] In addition, in the description of the present application specification and the appended claims, the terms "first", "second", "third", etc. are only used to distinguish the descriptions and cannot be understood as indicating or implying relative importance.

[0037] References to "one embodiment" or "some embodiments" etc. described in the specification of this application mean that one or more embodiments of the present application include specific features, structures or characteristics described in conjunction with the embodiment. Therefore, the statements "in one embodiment", "in some embodiments", "in some other embodiments", "in some other embodiments", etc. that appear in different places in this specification do not necessarily refer to the same embodiment, but mean "one or more but not all embodiments", unless otherwise specifically emphasized in other ways. The terms "including", "comprising", "having" and their variations all mean "including but not limited to", unless otherwise specifically emphasized in other ways.

[0038] The present invention will be described in detail below with reference to the accompanying drawings and in conjunction with embodiments.

[0039] Embodiment 1

[0040] The present embodiment relates to a method for preparing fruit wine, which aims to improve the quality and aroma of the fruit wine by optimizing the preparation steps of the fruit wine.

[0041] In terms of overall conception, Figure 1 As shown, the raisin wine making method in this embodiment comprises:

[0042] Step S1, crushing the pear.

[0043] In step S1, the pears obtained in this embodiment are freshly picked pears of the season, which are washed and put into a crusher, and are crushed into a size suitable for squeezing by a squeezing device, so as to be put into the squeezing device. Specifically, step S1 in this embodiment also includes the following steps:

[0044] Step S11, putting the pears into a crusher.

[0045] Among them, in this step S11, the An pear needs to be washed with clean water before being put into the crusher, so as to wash away the dust and impurities attached to the skin of the An pear, which is beneficial to avoid affecting the quality of the fruit wine prepared later.

[0046] Step S12, adding antioxidant into the crusher to crush the pears.

[0047] In step S12, the antioxidant is added continuously during the crushing process in a flow-added manner. The antioxidant can be selected from at least one of potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite and sodium hyposulfite. In the present embodiment, the antioxidant can be, for example, potassium metabisulfite, and the amount of potassium metabisulfite added can be, for example, 90ppm-110ppm.

[0048] Step S2, putting the crushed An pear into a squeezing device, and adding dry ice and impregnated enzyme into the squeezing device during the feeding process.

[0049] Among them, in this step S2, the pressing device can be, for example, an air bag press, the input of dry ice can reduce the temperature of the raw materials in the pressing device, and the dry ice can release carbon dioxide to prevent the oxidation of the raw materials, the impregnation enzyme can extract the aroma of the pear skin, so as to increase the aroma of the fruit wine, and the impregnation enzyme can be selected from the impregnation enzyme containing protease, which helps to stabilize the protein and can reduce the amount of clarifier added in the later stage.

[0050] Step S3: After the feeding is completed, the crushed An pears are left to stand and soak.

[0051] Among them, in this step S3, after the crushed An pears are put into the pressing device and dry ice and impregnation enzymes are added, the An pears are immersed in the pressing device for 6-8 hours to improve the aroma extraction effect, which is beneficial to enhance the aroma of the fruit wine. The juice yield and clarity of the pear juice can be adjusted by setting the parameters of the pressing device.

[0052] Step S4: After the soaking is completed, the pear juice is squeezed to obtain the pear juice, and the pear juice is introduced into a storage tank.

[0053] Among them, in this step S4, after the immersion is completed, the pressing device is started to squeeze the crushed An pears, and the squeezed pear juice is introduced into a stainless steel storage tank. Before the pear juice is introduced, the tank is filled with nitrogen in advance to prevent the pear juice from oxidizing.

[0054] Step S5, filling nitrogen into the clarification tank, pouring the pear juice into the clarification tank, adding pectinase into the clarification tank for clarification treatment.

[0055] Among them, in step S5, before the pear juice is poured into the clarification tank, nitrogen is filled into the clarification tank in advance, which helps to prevent the pear juice from being oxidized, and the addition of pectinase helps to decompose pectin and facilitate the clarification of the pear juice. During the clarification process, the temperature range of the pear juice can be controlled between 0°C and 4°C to better extract the aroma, which helps to enhance the aroma of the fruit wine.

[0056] Step S6: After the clarification treatment, the pear juice is introduced into a fermentation tank, and yeast is added into the pear juice for fermentation.

[0057] In step S6, before the pear juice is introduced into the fermentation tank, nitrogen is also pre-filled into the fermentation tank to prevent oxidation of the pear juice, and yeast is added into the pear juice to enable fermentation. In addition, in order to further enrich the aroma of the fruit wine, in this embodiment, step S6 also includes the following steps:

[0058] Step S61: When the temperature of the pear juice in the fermentation tank rises back to a first preset temperature, yeast is added into the pear juice.

[0059] Among them, in this step S61, the temperature range of the first preset temperature is 8°C-12°C, so that the first preset temperature is close to the temperature at which the pear juice starts to ferment, which is conducive to controlling the fermentation timing. When the temperature is suitable for low-temperature fermentation, yeast is added to the pear juice in the fermentation tank to start fermentation.

[0060] Step S62: Control the temperature of the pear juice in the fermentation tank to a second preset temperature for fermentation.

[0061] Wherein, in step S62, the temperature range of the second preset temperature is 10°C-14°C, and the front stage adopts low-temperature fermentation of pure pear juice, which is conducive to the formation of ester fermentation aroma.

[0062] Step S63: After fermentation starts, add white peach concentrated juice into the pear juice and ferment at a third preset temperature.

[0063] Among them, in this step S63, the temperature range of the third preset temperature is 14°C-18°C. After the white peach concentrated juice is added into the fermentation tank, the fermentation temperature is increased, which is beneficial to the subsequent fermentation. The white peach concentrated juice can increase the sugar content in the fermentation tank without adding additional white sugar, which helps to increase the aroma while reducing the input of white sugar. Specifically, the ratio of the addition amount of white peach concentrated juice to the addition amount of pear juice is in the range of 1.2:10-1.5:10. By controlling the addition amount of white peach concentrated juice, the stability of the fruit wine can be improved, which is beneficial to control the quality and aroma of the fruit wine, and is helpful for design implementation.

[0064] Step S7: before the fermentation ends, adding antioxidants to the pear juice and lowering the temperature to terminate the fermentation.

[0065] In step S7, before the end of fermentation, the sugar content in the fermentation tank is measured. When the sugar content reaches a predetermined range, potassium pyrosulfite is added to the fermentation tank, and the fermentation temperature is lowered to 0°C-4°C to terminate the fermentation. The addition amount of potassium pyrosulfite can range from 50ppm to 70ppm, for example.

[0066] Step S8, clarifying and filtering the fermented pear juice.

[0067] Among them, in step S8, the fruit wine after clarification and filtration is prepared, and can be used as a product after filling. In order to better ensure the quality of the fruit wine, specifically, step S8 of this embodiment also includes the following steps:

[0068] Step S81, adding a clarifier to the pear juice to perform heat stabilization treatment.

[0069] Among them, in this step S81, the thermal stability of the fruit wine can be improved by heat stabilization treatment. In this embodiment, the clarifier can be selected from at least one of gelatin, bentonite, diatomaceous earth, vegetable protein, casein, egg white powder, fish glue, silica gel and composite clarifier. Specifically, the heat stabilization treatment process in this embodiment is to add vegetable protein and bentonite to the pear juice, and filter the pear juice through diatomaceous earth after it is clarified.

[0070] Step S82, cooling the pear juice after the heat stabilization treatment, cooling the temperature of the pear juice to a fourth preset temperature for cold stabilization treatment.

[0071] Among them, in this step S82, after the heat stabilization treatment of the pear juice is completed, the temperature of the pear juice is cooled to near the freezing point of the pear juice, that is, the temperature of the pear juice is cooled to about -2°C-2°C, and the pear juice is cold-stabilized. After the cold-stabilization treatment, it is filtered through a filter membrane. In this embodiment, the filter membrane can be, for example, a 0.45μm filter membrane.

[0072] The method for preparing fruit wine in this embodiment adopts the above design, which is conducive to improving the edible range of An pear and fully exploring the edible value and flavor characteristics of An pear. Dry ice is added during the soaking process to prevent oxidation, nitrogen is filled into the tank in advance during the juicing and canning process to prevent oxidation, and antioxidants are added after the fermentation is completed to prevent oxidation. Various means are used to prevent oxidation during the entire brewing process. In addition, by fermenting the pear juice in stages and adding white peach concentrated juice, the quality and aroma of the pear juice are improved, which is conducive to improving the quality and flavor of the fruit wine.

[0073] The present embodiment also relates to a fruit wine prepared by the above-mentioned fruit wine preparation method. The fruit wine can be obtained, for example, by any of the following preparation examples.

[0074] Preparation Example 1

[0075] In this preparation example, 5 tons of seasonal An pears are selected, washed and put into a crusher, and 100 ppm of potassium pyrosulfite is added during crushing. The crushed An pears are put into a balloon press, and 5 kg of dry ice and 0.15 kg of impregnation enzyme are put into the balloon press. The pears are immersed in the balloon press for 7 hours. After the immersion is completed, the balloon press is started to squeeze the pear juice, nitrogen is filled into the storage tank, and the pear juice is introduced into the stainless steel storage tank. The pear juice in the stainless steel storage tank is poured into a clarification tank, and 0.03k g pectinase, control the temperature at 0°C, and perform low-temperature clarification. After the clarification, introduce the pear juice into a fermentation tank, add 0.6 kg of yeast into the pear juice, and ferment at 10°C for 55 days. Before the end of fermentation, add 60 ppm of potassium pyrosulfite into the fermentation tank, lower the fermentation temperature to terminate the fermentation, add 6 kg of vegetable protein and bentonite into the pear juice after the fermentation, filter it through diatomaceous earth, cool the filtered pear juice to 0°C and keep it for 10 days, filter it through a 0.45 μm filter membrane, and the brewing of fruit wine can be completed.

[0076] Preparation Example 2

[0077] In this preparation example, 4 tons of seasonal An pears are selected, washed and put into a crusher, and 110 ppm of potassium metabisulfite is added during crushing, the crushed An pears are put into a balloon press, 6 kg of dry ice and 0.12 kg of impregnation enzyme are put into the balloon press, and the pears are impregnated in the balloon press for 8 hours. After the impregnation is completed, the balloon press is started to squeeze the pear juice, nitrogen is filled into the storage tank, and the pear juice is introduced into a stainless steel storage tank, the pear juice in the stainless steel storage tank is poured into a clarification tank, and 0.024k g pectinase, control the temperature at 4°C, and perform low-temperature clarification. After the clarification, introduce the pear juice into a fermentation tank, add 0.48 kg of yeast into the pear juice, and ferment at 12°C for 45 days. Before the end of fermentation, add 70 ppm of potassium pyrosulfite into the fermentation tank, lower the fermentation temperature to terminate the fermentation, add 4.8 kg of vegetable protein and bentonite into the pear juice after the fermentation, filter it through diatomaceous earth, cool the filtered pear juice to -2°C and keep it for 7 days, filter it through a 0.45 μm filter membrane, and the brewing of fruit wine can be completed.

[0078] Preparation Example 3

[0079] In this preparation example, 5 tons of seasonal An pears are selected, washed and put into a crusher, and 100 ppm of potassium metabisulfite is added during crushing, the crushed An pears are put into an air bag press, and 5 kg of dry ice and 0.15 kg of impregnation enzyme are put into the air bag press, and the pears are impregnated in the air bag press for 7 hours. After the impregnation is completed, the air bag press is started to squeeze the pear juice, nitrogen is filled into the storage tank, and the pear juice is introduced into a stainless steel storage tank, the pear juice in the stainless steel storage tank is poured into a clarification tank, and 0.03 kg of pectinase is added to the clarification tank, the temperature is controlled at 4°C, and a low-temperature clarification treatment is performed. After the clarification treatment, the pears are The juice is introduced into a fermentation tank. When the temperature in the fermentation tank is 10°C, 0.6kg of yeast is added to the pear juice, the temperature in the fermentation tank is adjusted to 12°C, and fermentation is carried out for 7 days. 0.36kg of white peach concentrated juice is added to the fermentation tank, the temperature is adjusted to 16°C, and fermentation is continued for 30 days. Before the end of fermentation, 60ppm of potassium metabisulfite is added to the fermentation tank, and the fermentation temperature is lowered to terminate the fermentation. 6.2kg of plant protein and bentonite are added to the pear juice after the fermentation is completed, and it is filtered through diatomaceous earth. The filtered pear juice is cooled to 0°C and kept for 8 days. It is filtered through a 0.45μm filter membrane to complete the brewing of fruit wine.

[0080] Preparation Example 4

[0081] In this preparation example, 4 tons of seasonal An pears are selected, washed and put into a crusher, and 110 ppm of potassium metabisulfite is added during crushing, the crushed An pears are put into an air bag press, and 6 kg of dry ice and 0.12 kg of impregnation enzyme are put into the air bag press, and the pear juice is impregnated in the air bag press for 8 hours. After the impregnation is completed, the air bag press is started to squeeze the pear juice, nitrogen is filled into the storage tank, and the pear juice is introduced into a stainless steel storage tank, the pear juice in the stainless steel storage tank is poured into a clarification tank, and 0.024 kg of pectinase is added to the clarification tank, the temperature is controlled at 4°C, and a low-temperature clarification treatment is performed. After the clarification treatment, The pear juice is introduced into a fermentation tank, and when the temperature in the fermentation tank is 8°C, 4.8kg of yeast is added to the pear juice, the temperature in the fermentation tank is adjusted to 10°C, and fermentation is carried out for 9 days, 0.45kg of white peach concentrated juice is added to the fermentation tank, the temperature is adjusted to 14°C, and fermentation is continued for 27 days, 70ppm of potassium pyrosulfite is added to the fermentation tank before the end of fermentation, and the fermentation temperature is lowered to terminate the fermentation, 5.0kg of vegetable protein and bentonite are added to the pear juice after the fermentation is completed, and the pear juice is filtered through diatomaceous earth, the filtered pear juice is cooled to -2°C and kept for 7 days, and filtered through a 0.45μm filter membrane to complete the brewing of fruit wine.

[0082] Comparative Example 1

[0083] In this comparative example, the raw material for brewing fruit wine is crushed ordinary pears. Other preparation conditions are the same as those of the above-mentioned Preparation Example 1.

[0084] Comparative Example 2

[0085] In this comparative example, when brewing fruit wine, no dry ice is added during the soaking process of the crushed case. Other preparation conditions can be the same as those in the above-mentioned Preparation Example 1.

[0086] Based on the above preparation examples and comparative examples, the prepared wines can be tested for color, aroma, alcohol content and taste, respectively. The color test method can be carried out according to the sensory analysis of GB15038, the aroma test method can be carried out according to the sensory analysis of GB15038 using gas chromatography-mass spectrometry, and the taste test method can be carried out according to the sensory analysis of GB15038.

[0087] The above-mentioned preparation example can adopt the preparation example 1, and the test results are shown in the following Table 1 by performing the above-mentioned test.

[0088] Table 1. Preparation examples and comparative test results

[0089]

[0090]

[0091] It can be seen from the above test results that the fruit wine prepared by the fruit wine preparation method adopted by the present invention is clear in color and is almost colorless or light lemon yellow, has rich aroma types, suitable taste acidity, is simple and easy to drink, and has good quality and aroma.

[0092] However, for comparative example 1, it does not have the unique taste and aroma of An pear, so that the quality and aroma of the brewed fruit wine are not rich enough. For comparative example 2, since no dry ice is added, the crushed An pear is oxidized during the immersion, which affects the quality and aroma after fermentation.

[0093] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing fruit wine, characterized in that: The method includes: Crush the pear; Putting the crushed pear into a squeezing device, and adding dry ice and impregnated enzyme into the squeezing device during the feeding process; After the feeding is completed, the crushed An pear is placed in a static state for soaking; After the soaking is completed, the pear juice is obtained by squeezing, and the pear juice is introduced into a storage tank; Filling nitrogen into a clarification tank, pouring the pear juice into the clarification tank, adding pectinase into the clarification tank for clarification treatment; After clarification, the pear juice is introduced into a fermentation tank, and yeast is added into the pear juice for fermentation; Before the end of fermentation, adding antioxidants to the pear juice and lowering the temperature to terminate the fermentation; The fermented pear juice is clarified and filtered.

2. The preparation method according to claim 1, characterized in that: The method of crushing the pear comprises: Putting the pear into a crusher; An antioxidant is added into the crusher to crush the pears.

3. The preparation method according to claim 2, characterized in that: The antioxidant is selected from at least one of potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite and sodium hyposulfite.

4. The preparation method according to any one of claims 1 to 3, characterized in that After the clarification treatment, the pear juice is introduced into a fermentation tank, and yeast is added to the pear juice for fermentation, including: When the temperature of the pear juice in the fermentation tank returns to a first preset temperature, adding yeast into the pear juice; Controlling the temperature of the pear juice in the fermentation tank to a second preset temperature for fermentation; After the fermentation starts, white peach concentrated juice is added to the pear juice, and fermentation is carried out at a third preset temperature.

5. The preparation method according to claim 4, characterized in that: The method of clarifying and filtering the fermented pear juice comprises: adding a clarifier to the pear juice to perform a heat stabilization treatment; The pear juice after the heat stabilization treatment is cooled, and the temperature of the pear juice is cooled to a fourth preset temperature for cold stabilization treatment.

6. The preparation method according to claim 5, characterized in that: The clarifier is selected from at least one of gelatin, bentonite, diatomaceous earth, vegetable protein, casein, egg white powder, fish glue, silica gel and composite clarifier.

7. The preparation method according to claim 5, characterized in that: The fourth preset temperature ranges from -2°C to 2°C.

8. The preparation method according to claim 4, characterized in that: The ratio of the amount of the white peach concentrated juice to the amount of the pear juice is in the range of 1.2:10-1.5:

10.

9. The preparation method according to claim 4, characterized in that: The temperature range of the first preset temperature is 8°C-12°C; and / or, The temperature range of the second preset temperature is 10°C-14°C; and / or, The third preset temperature ranges from 14°C to 18°C.

10. A fruit wine, characterized in that: The fruit wine is prepared by the method for preparing fruit wine according to any one of claims 1 to 9.

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