Sorbus pohuashanensis liqueur brewing method and liqueur

Abstract

The invention provides a sorbus pohuashanensis liqueur brewing method and liqueur. The brewing method of the sorbus pohuashanensis liqueur comprises the following steps: crushing sorbus pohuashanensis into sorbus pohuashanensis pulp; introducing the fruit pulp into a fermentation tank, and synchronously adding dry ice and an antioxidant; adding impregnating enzyme into the fruit pulp, and impregnating; reducing astringency of the fruit pulp; adjusting the sugar content of the fruit pulp to a first preset sugar content, adding yeast for fermentation, adjusting the temperature of the fruit pulp to a first preset temperature, and performing fermentation; measuring the alcoholic strength of the fruit pulp, and separating peel and residues of the fruit pulp under the condition that the alcoholic strength of the fruit pulp is fermented to a first preset alcoholic strength, so as to obtain clear juice; adding grape distilled liquor with a second preset alcoholic strength into the clear juice, adjusting the alcoholic strength of the clear juice to a third preset alcoholic strength, terminating fermentation, clarifying and filtering. According to the brewing method of the sorbus pohuashanensis liqueur, the quality and flavor of the liqueur can be improved.

Description

Technical Field

[0001] The present invention relates to the technical field of winemaking, and particularly to a method for brewing rowan liqueur. The present invention also relates to a liqueur brewed by the above method for brewing rowan liqueur. Background Art

[0002] As a fruit with extremely high nutritional value, black chokeberry contains rich natural components, including anthocyanins, flavonoid compounds, polyphenolic active substances, vitamin antioxidants, minerals, polysaccharides, and organic acids. These components together endow black chokeberry with remarkable antioxidant, anti-inflammatory, and health-care effects. However, the black chokeberry fruit itself has a strong sour and astringent taste, and the taste is not good when eaten directly, which limits the wide promotion of its edible range.

[0003] In order to broaden the application field of black chokeberry and improve its edible value, converting it into liqueur has become an effective solution. Liqueur can not only retain the nutritional components in black chokeberry, but also endow it with unique flavors and tastes through the brewing process, thus attracting more consumers.

[0004] However, in the process of brewing black chokeberry into liqueur, a key technical problem is that rowan has a rich tannin content and a strong astringent taste, similar to persimmons. When fermented alone into fruit wine, the astringent feeling is obvious and it is difficult to drink. This will not only affect the color, aroma, and taste of the final product, but may also reduce its nutritional value, thus affecting the quality and flavor of the liqueur. Summary of the Invention

[0005] In view of this, the present invention aims to propose a method for brewing rowan liqueur to improve the quality and flavor of the liqueur.

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

[0007] A method for brewing rowan liqueur, the method comprising:

[0008] Crushing rowan into rowan pulp;

[0009] Importing the pulp into a fermentation tank, and synchronously adding dry ice and an antioxidant;

[0010] Adding macerating enzyme to the pulp and macerating;

[0011] Performing astringency reduction treatment on the pulp;

[0012] Adjusting the sugar content of the pulp to a first preset sugar content, adding yeast for fermentation, and adjusting the temperature of the pulp at a first preset temperature for fermentation;

[0013] Measure the alcohol content of the pulp. When the alcohol content of the pulp ferments to the first preset alcohol content, separate the pulp from the pomace to obtain clear juice;

[0014] Add grape distilled wine with the second preset alcohol content to the clear juice, adjust the alcohol content of the clear juice to the third preset alcohol content, terminate fermentation, and clarify and filter.

[0015] Further, the step of introducing the pulp into the fermentation tank and synchronously adding dry ice and antioxidant includes: introducing the pulp into the fermentation tank through a pulp pump; adding dry ice into the fermentation tank to reduce the temperature of the pulp to the second preset temperature, and adding an antioxidant to the pulp.

[0016] Further, the temperature range of the second preset temperature is 8°C - 10°C; and / or, the antioxidant is selected from at least one of potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite, and sodium hydrosulfite.

[0017] Further, the composition of the macerating enzyme includes polygalacturonase, cellulase, and hemicellulase.

[0018] Further, the step of reducing the astringency of the pulp includes: heating the pulp after maceration to the fourth preset temperature; maintaining for 2 hours when the temperature of the pulp rises to the fourth preset temperature.

[0019] Further, the range of the first preset alcohol content is 11% vol - 13% vol; and / or, the range of the second preset alcohol content is 65% vol - 75% vol; and / or, the range of the third preset alcohol content is 18% vol - 21% vol; and / or, the range of the first preset sugar content is 260 g / L - 270 g / L; and / or, the temperature range of the first preset temperature is 15°C - 18°C; and / or, when the pulp ferments, perform cap punching and juice draining treatment on the pulp every day.

[0020] Further, this brewing method also includes: introducing the clarified and filtered clear juice into an oak barrel for aging; after aging, perform cold stabilization treatment on the clear juice.

[0021] Further, after aging, the cold stabilization treatment of the clear juice includes: introducing the clear juice after aging into a storage tank, reducing the temperature of the clear juice to the third preset temperature; when the temperature of the clear juice is reduced to the third preset temperature, passing the clear juice through a microporous filter membrane.

[0022] Further, the temperature range of the third preset temperature is -8°C - -10°C; and / or, the pore size range of the microporous filter membrane is 0.45 μm - 0.65 μm.

[0023] Compared with the prior art, the present invention has the following advantages:

[0024] In the method for brewing rowan liqueur of the present invention, by using rowan as the raw material for brewing liqueur, the edible range of rowan is expanded, which is beneficial to the utilization of rowan fruits. And by using dry ice in combination with an antioxidant, the oxidation problem during the brewing process can be effectively controlled. Through the astringency reduction treatment of the pulp, it helps to reduce the astringent taste of the fermented liqueur, and thus can improve the quality and flavor of the brewed liqueur. And by optimizing the brewing process, the adverse effects of oxidation on the quality of the liqueur can be minimized, which is beneficial to improving the quality and flavor of the liqueur.

[0025] In addition, while dry ice releases carbon dioxide, it reduces the temperature, which is beneficial to reducing the additional energy required for cold maceration cooling, helps to reduce the energy cost required for reducing the temperature during the cold maceration process, and is conducive to design and implementation. The range of the second preset temperature is 8°C - 10°C, which is beneficial to the progress of cold maceration, can effectively improve the effect of cold maceration for extracting aroma, and by using at least one of potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite and sodium hydrosulfite, while enhancing the antioxidant effect, it can also inhibit the bacterial reproduction in the pulp, which is beneficial to improving the quality of the pulp. The composition of the macerating enzyme includes polygalacturonase, cellulase and hemicellulase, which can not only decompose the pectin in the fruit to increase the juice yield, but also increase the aroma impregnated during the maceration process.

[0026] Furthermore, directly fermenting the macerated pulp with the peel and pomace in the fermentation tank is beneficial to extracting more anthocyanins and obtaining a more intense aroma, and the cap punching and juice draining operations are beneficial to the smooth progress of fermentation, help to improve the fermentation effect, and are conducive to design and implementation. By controlling the alcohol content of the pulp at the end of fermentation and adding grape distilled wine to adjust the alcohol content, it is beneficial to add the aroma of grape distilled wine to the liqueur, and by controlling the alcohol content, a certain sugar content is retained in the clear juice, which helps to improve the quality and taste of the liqueur. By introducing the clear juice after fermentation into an oak barrel for aging, the oak baking and nutty aromas are increased, and after the aging is completed, cold stabilization treatment is carried out, which is beneficial to improving the flavor and quality of the liqueur. By reducing the temperature of the clear juice and passing it through a microfiltration membrane, it helps to carry out the cold stabilization treatment, and can filter out the tartaric acid in the clear juice, which is beneficial to improving the quality and flavor of the liqueur.

[0027] The present invention also provides a liqueur brewed by the above-mentioned method for brewing rowan liqueur.

[0028] The liqueur of the present invention and the above-mentioned method for brewing rowan liqueur have the same beneficial effects as compared with the prior art, so they will not be elaborated here. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] The accompanying drawings, which form a part of the present invention, are used to provide a further understanding of the present invention. The schematic embodiments and descriptions thereof of the present invention are used to explain the present invention and do not constitute an improper limitation to the present invention. In the drawings:

[0030] Figure 1 It is a flowchart of the method for brewing rowan liqueur according to the embodiment of the present invention. Detailed implementation manners

[0031] In the following description, for the purpose of illustration rather than limitation, specific details such as specific system architectures, technologies, etc. are put forward in order to thoroughly understand the embodiments of the present application. However, those skilled in the art should clearly understand that the present application can also be implemented in other embodiments without these specific details. In other cases, the detailed descriptions of well-known systems, devices, circuits and methods are omitted so as not to impede the description of the present application with unnecessary details.

[0032] It should be understood that when used in the specification of the present application and the appended claims, the term "comprising" indicates the presence of the 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 their combinations.

[0033] It should also be understood that the term "and / or" used in the specification of the present application and the appended claims refers to any combination and all possible combinations of one or more of the related listed items, and includes these combinations.

[0034] As used in the specification of the present application and the appended claims, the term "if" can be interpreted as "when", "once", "in response to determining", or "in response to detecting" according to the context. Similarly, the phrase "if determined" or "if [the described condition or event] is detected" can be interpreted as meaning "once determined", "in response to determining", "once [the described condition or event] is detected", or "in response to detecting [the described condition or event]" according to the context.

[0035] In addition, in the description of the specification of the present application and the appended claims, the terms "first", "second", "third", etc. are only used for distinguishing descriptions and cannot be understood as indicating or implying relative importance.

[0036] References to "one embodiment" or "some embodiments" or the like described in the specification of this application mean that specific features, structures, or characteristics described in connection with that embodiment are included in one or more embodiments of this application. Thus, statements such as "in one embodiment", "in some embodiments", "in other some embodiments", "in still other embodiments", etc. that appear in different places in this specification do not necessarily all refer to the same embodiment, but mean "one or more but not all embodiments", unless otherwise specifically emphasized. The terms "comprising", "including", "having" and their variants all mean "including but not limited to", unless otherwise specifically emphasized.

[0037] The present invention will be described in detail below with reference to the accompanying drawings and in conjunction with embodiments.

[0038] Embodiment 1

[0039] This embodiment relates to a method for brewing rowan liqueur, aiming to optimize the steps of the brewing method to facilitate improving the quality and flavor of the brewed liqueur.

[0040] In terms of the overall concept, as Figure 1 shown, the method for brewing rowan liqueur in this embodiment uses rowan fruits as brewing raw materials and is brewed into liqueur through certain method steps. Specifically, this brewing method includes:

[0041] Step S1: Crush rowan into rowan pulp.

[0042] Among them, in this step S1, when crushing rowan into rowan pulp, a pulp beater can be used. After picking, washing, and selecting the rowan fruits, the rowan fruits are put into the pulp beater to be crushed into rowan pulp, so as to facilitate subsequent impregnation and fermentation steps.

[0043] Step S2: Import the pulp into a fermentation tank and synchronously add dry ice and an antioxidant.

[0044] Among them, in this step S2, by adding dry ice, while dry ice releases carbon dioxide, the temperature is reduced, which is beneficial to reducing the additional energy required for cold maceration and cooling, helps reduce the energy cost required for reducing the temperature during the cold maceration process, and is conducive to design and implementation. Specifically, this step S2 also includes the following steps:

[0045] Step S21: Import the pulp into the fermentation tank through a pulp pump.

[0046] Among them, in this step S21, a pulp pump is used to import the pulp into the fermentation tank, which is beneficial to saving labor and helps with design and implementation.

[0047] Step S22: Add dry ice into the fermentation tank to reduce the temperature of the fruit pulp to the second preset temperature, and add an antioxidant into the fruit pulp.

[0048] Among them, in this step S22, the temperature range of the second preset temperature is 8°C - 10°C, and the antioxidant is selected from at least one of potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite, and sodium hydrosulfite. In this embodiment, potassium metabisulfite is preferably used. The addition amount of potassium metabisulfite can be, for example, 60 ppm - 80 ppm, so that the range of the second preset temperature is 8°C - 10°C, which is beneficial to the cold maceration and can effectively improve the effect of cold maceration for extracting aroma. And using at least one of potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite, and sodium hydrosulfite can not only enhance the antioxidant effect but also inhibit the bacterial reproduction in the fruit pulp, which is beneficial to improving the quality of the fruit pulp.

[0049] Step S3: Add macerating enzyme to the fruit pulp and macerate.

[0050] Among them, in this step S3, the components of the macerating enzyme include polygalacturonase, cellulase, and hemicellulase. The maceration time can be, for example, 2 - 3 days. Making the components of the macerating enzyme include polygalacturonase, cellulase, and hemicellulase can not only decompose pectin in the fruit to increase the juice yield but also increase the aroma macerated during the maceration process.

[0051] Step S4: Conduct astringency reduction treatment on the fruit pulp.

[0052] Among them, in this step S4, when conducting astringency reduction treatment on the fruit pulp, first heat the macerated fruit pulp to the fourth preset temperature, and keep the fruit pulp at the fourth preset temperature for 2 hours. In this implementation, the range of the fourth preset temperature is 60°C - 65°C. Through the astringency reduction treatment of the fruit pulp, the astringent taste caused by too high tannin content in the fruit pulp can be well removed, which is beneficial to improving the taste and quality of the liqueur.

[0053] Step S5: Adjust the sugar content of the fruit pulp to the first preset sugar content, add yeast for fermentation, adjust the temperature of the fruit pulp at the first preset temperature, and conduct fermentation.

[0054] Among them, in this step S5, the range of the first preset sugar content is 260 g / L - 270 g / L, and the temperature range of the first preset temperature is 15 - 18°C. In the case of fruit pulp fermentation, the fruit pulp is subjected to cap punching and juice draining treatment every day. The fermentation time can be, for example, 15 days. The macerated fruit pulp is directly fermented in the fermentation tank with the peel and pomace, which is beneficial to extracting more anthocyanins and obtaining a more intense aroma. And the cap punching and juice draining operation is beneficial to the smooth progress of fermentation, helps to improve the fermentation effect, and is conducive to design and implementation.

[0055] Step S6: Measure the alcohol content of the pulp. When the alcohol content of the pulp ferments to the first preset alcohol content, separate the pulp from the pomace to obtain clear juice.

[0056] Among them, in this step S6, the range of the first preset alcohol content is 11% vol - 13% vol. By separating the pulp from the pomace at the preset alcohol content, it is beneficial to fully obtain the aroma contained in the pomace of the pulp and facilitate the subsequent operation of terminating fermentation.

[0057] Step S7: Add grape distilled liquor with the second preset alcohol content to the clear juice, adjust the alcohol content of the clear juice to the third preset alcohol content, terminate fermentation, and clarify and filter.

[0058] Among them, in this step S7, the range of the second preset alcohol content is 65% vol - 75% vol, and the range of the third preset alcohol content is 18% vol - 21% vol. By controlling the alcohol content of the pulp at the end of fermentation and adding grape distilled liquor to adjust the alcohol content, it is beneficial to add the aroma of grape distilled liquor to the liqueur, and by controlling the alcohol content, a certain sugar content is retained in the clear juice, which helps to improve the quality and taste of the liqueur. In order to further increase the flavor of the liqueur, aging treatment can be carried out. Specifically, in this embodiment, the brewing method further includes the following steps:

[0059] Step S8: Import the clarified and filtered clear juice into an oak barrel for aging.

[0060] Among them, in this step S8, the oak barrel can be selected as, for example, a French bouyoud medium-toasted oak barrel, and the aging time can be, for example, 24 months.

[0061] Step S9: After aging, perform cold stabilization treatment on the clear juice.

[0062] Among them, in this step S9, by performing cold stabilization treatment on the clear juice, it helps to improve the cold stability of the clear juice and is beneficial to improving the quality of the liqueur. By reducing the temperature of the clear juice and passing it through a microporous filter membrane, it helps the progress of cold stabilization treatment and can filter out tartaric acid in the clear juice, which is beneficial to improving the quality and flavor of the liqueur. Specifically, step S9 in this embodiment further includes the following steps:

[0063] Step S91: Import the clear juice after aging into a storage tank and reduce the temperature of the clear juice to the third preset temperature.

[0064] Among them, in this step S91, the temperature range of the third preset temperature is -8°C to -10°C.

[0065] Step S92: When the temperature of the clear juice is reduced to the third preset temperature, pass the clear juice through a microporous filter membrane.

[0066] Among them, in step S92, the pore size range of the microporous filter membrane is 0.45 μm - 0.65 μm.

[0067] The method for brewing rowan liqueur in this embodiment expands the edible range of rowan by using rowan as the raw material for brewing liqueur, which is beneficial to the utilization of rowan fruits. Moreover, by using dry ice and antioxidant in combination, the oxidation problem during the brewing process can be effectively controlled, thereby improving the quality and flavor of the brewed liqueur. And by optimizing the brewing process, the adverse effects of oxidation on the quality of liqueur can be minimized, which is conducive to improving the quality and flavor of liqueur.

[0068] Preparation Example 1

[0069] In this preparation example, 1 ton of picked rowan fruits were selected, washed and sorted, then put into a pulp beater. The pulp was introduced into a 2-ton fermentation tank, and 1 kg of dry ice and 60 ppm of potassium metabisulfite were added to lower the temperature of the pulp to 8°C. 30 g of impregnation enzyme containing polygalacturonase, cellulase and hemicellulase components was added to the pulp, and it was impregnated for 2 days. Then the temperature of the pulp was adjusted to 60°C and kept constant for 2 hours. White granulated sugar was added to adjust the sugar content of the pulp to 260 g / L, and 200 g of yeast was added. The temperature of the pulp was adjusted to 15°C and fermented for 18 days, and the cap pressing and juice draining operations were carried out every day. The alcohol content of the pulp was measured. When the alcohol content of the pulp reached 11% vol, the pulp was separated from the pomace to obtain clear juice. 89 L of grape distilled wine with an alcohol content of 65% vol was added to the clear juice to adjust the alcohol content of the clear juice to 18% vol. Then it was clarified and filtered. The clarified and filtered clear juice was introduced into a French bouyoud medium-toast oak barrel and aged for 24 months. After the aging was completed, the clear juice was introduced into a storage tank, and the temperature was lowered to -10°C. The clear juice after the temperature reduction was filtered through a 0.45-μm microporous filter membrane.

[0070] Preparation Example 2

[0071] In this preparation example, 0.5 ton of picked rowan fruits were selected, washed and sorted, then put into a pulp beater. The pulp was introduced into a 0.6-ton fermentation tank, and 0.1 kg of dry ice and 60 ppm of potassium metabisulfite were added to lower the temperature of the pulp to 8°C. 15 g of impregnation enzyme containing polygalacturonase, cellulase and hemicellulase components was added to the pulp, and it was impregnated for 2 days. Then the temperature of the pulp was adjusted to 60°C and kept constant for 2 hours. White granulated sugar was added to adjust the sugar content of the pulp to 260 g / L, and 100 g of yeast was added. The temperature of the pulp was adjusted to 15°C and fermented for 18 days, and the cap pressing and juice draining operations were carried out every day. The alcohol content of the pulp was measured. When the alcohol content of the pulp reached 11% vol, the pulp was separated from the pomace to obtain clear juice. 45 L of grape distilled wine with an alcohol content of 65% vol was added to the clear juice to adjust the alcohol content of the clear juice to 18% vol. Then it was clarified and filtered.

[0072] Preparation Example III

[0073] In this preparation example, 4 tons of rowan fruits after picking were selected, washed and sorted, then put into a fruit pulp beater. The fruit pulp was introduced into a 5-ton fermentation tank, and 1 kg of dry ice and 80 ppm of potassium metabisulfite were added to lower the temperature of the fruit pulp to 10°C. 120 g of impregnation enzyme containing polygalacturonase, cellulase and hemicellulase components was added to the fruit pulp, and it was impregnated for 3 days. The temperature of the fruit pulp was adjusted to 60°C and kept at a constant temperature for 2 hours. Sucrose was added to adjust the sugar content of the fruit pulp to 270 g / L. 800 g of yeast was added, and the temperature of the fruit pulp was adjusted to 18°C for fermentation for 15 days. The cap pressing and juice draining operations were carried out every day, and the alcohol content of the fruit pulp was measured. When the alcohol content of the fruit pulp reached 13% vol, the fruit pulp was separated from the pomace to obtain clear juice. 385 L of grape distilled wine with an alcohol content of 75% vol was added to the clear juice to adjust the alcohol content of the clear juice to 21% vol. It was clarified and filtered, and the clarified and filtered clear juice was introduced into a French bouyoud medium-toast oak barrel for aging for 24 months. After the aging was completed, the clear juice was introduced into a storage tank, and the temperature was lowered to -8°C. The clear juice after the temperature reduction was filtered through a 0.45 μm microporous filter membrane.

[0074] Comparative Example I

[0075] In this comparative example, the fruit pulp was not subjected to astringency reduction treatment. Other preparation conditions were the same as those in Preparation Example I above.

[0076] Comparative Example II

[0077] In this Comparative Example II, fermentation was carried out at room temperature of 22°C - 25°C. Other preparation conditions were the same as those in Preparation Example I above.

[0078] Based on the above preparation examples and comparative examples, the liqueurs prepared can be respectively tested for color, aroma, alcohol content and taste. Among them, the inspection method for color can be carried out according to GB15038 Sensory Analysis, the inspection method for aroma can be carried out using a gas chromatography-mass spectrometry instrument and according to GB15038 Sensory Analysis, the inspection method for taste can be carried out according to GB15038 Sensory Analysis, the test method for anthocyanins is ultraviolet-visible spectrophotometry, and the test method for condensed tannins is hydrochloric acid-n-butanol method.

[0079] Among them, the above preparation example can adopt Preparation Example I. Through the above-mentioned tests, the test results are shown in Table 1 below.

[0080] Table 1. Test Results of Preparation Examples and Comparative Examples

[0081]

[0082]

[0083] It can be seen from the above test results that for the fruit wine prepared by the fruit wine preparation method adopted in the present invention, its color is deep black-purple, the color is bright, the aroma is rich in berry aroma and accompanied by the aroma of oak barrel baking, coffee and vanilla, the tannins are delicate and smooth in the mouth, the taste is full and round, the mellow fragrance and the aged fragrance are coordinated with each other, the slight sweet and mellow feeling makes the wine body appear plump, with a sense of hierarchy, and the aftertaste is long. Moreover, the content of anthocyanins is rich, and the content of condensed tannins is reduced, so it has good quality and aroma.

[0084] However, for Comparative Example 1, no astringency reduction treatment is carried out, resulting in a poor taste and poor quality of the liqueur brewed. For Comparative Example 2, due to fermentation at room temperature, the fruit flavor in the wine body is not obvious, the fruity aroma is not delicate and elegant enough, the taste is poor, and the astringency is heavy, affecting the quality and aroma after fermentation.

[0085] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for brewing rowan liqueur, characterized in that: The method includes: Crush the rowan into rowan pulp; introducing the fruit pulp into a fermentation tank, and simultaneously adding dry ice and antioxidants; adding a macerating enzyme to the pulp and macerating; Treating the pulp to reduce astringency; Adjusting the sugar content of the pulp to a first preset sugar content, adding yeast for fermentation, and adjusting the temperature of the pulp to a first preset temperature for fermentation; Determining the alcohol content of the pulp, and when the alcohol content of the pulp is fermented to a first preset alcohol content, separating the pulp skin and residue to obtain clear juice; Adding grape distilled liquor with a second preset alcohol content into the clear juice, adjusting the alcohol content of the clear juice to a third preset alcohol content, terminating fermentation, and clarifying and filtering.

2. The method for brewing rowan liqueur according to claim 1, characterized in that: The method of introducing the fruit pulp into a fermentation tank and simultaneously adding dry ice and an antioxidant comprises: introducing the pulp into a fermentation tank via a pulp pump; Adding dry ice into the fermentation tank to reduce the temperature of the fruit pulp to a second preset temperature, and adding an antioxidant into the fruit pulp.

3. The method for brewing rowan liqueur according to claim 2, characterized in that: The temperature range of the second preset temperature is 8°C-10°C; and / or, The antioxidant is selected from at least one of potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite and sodium hyposulfite.

4. The method for brewing rowan liqueur according to claim 1, characterized in that: The soaking enzyme components include polygalacturonase, cellulase and hemicellulase.

5. The method for brewing rowan liqueur according to claim 1, characterized in that: The astringency-reducing treatment of the fruit pulp comprises: Heating the soaked pulp to a fourth preset temperature; The temperature of the pulp is raised to the fourth preset temperature and maintained for 2 hours.

6. The method for brewing rowan liqueur according to claim 1, characterized in that: The first preset alcohol content ranges from 11% vol to 13% vol; and / or, The second preset alcohol content ranges from 65% vol to 75% vol; and / or, The third preset alcohol content is in the range of 18% vol-21% vol; and / or, The first preset sugar content ranges from 260 g / L to 270 g / L; and / or, The temperature range of the first preset temperature is 15°C-18°C; and / or, When the pulp is fermented, the pulp is capped and juiced every day.

7. The method for brewing rowan liqueur according to any one of claims 1 to 6, characterized in that: The brewing method also includes: introducing the clarified and filtered clear juice into oak barrels for aging; After the aging is completed, the clear juice is subjected to cold stabilization treatment.

8. The method for brewing rowan liqueur according to claim 7, characterized in that: After the aging is completed, the clear juice is subjected to cold stabilization treatment, including: introducing the clear juice after aging into a storage tank, and lowering the temperature of the clear juice to a third preset temperature; When the temperature of the clear juice is reduced to a third preset temperature, the clear juice is passed through a microporous filter membrane.

9. The method for brewing rowan liqueur according to claim 8, characterized in that: The temperature range of the third preset temperature is -8°C to 10°C; and / or, The pore size of the microporous filter membrane ranges from 0.45 μm to 0.65 μm.

10. A liqueur, characterized in that: The liqueur is brewed by the method for brewing rowan liqueur according to any one of claims 1 to 9.

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