The invention provides a method for preparing pineapple
wine. The method comprises the following steps: (1) pineapples are subjected to peel removing, core removing, and
grinding to be made into a pulp; (2) SO2 is added into the pineapple pulp to inhibit the growth of
bacteria, wherein the quantity of the added SO2 is 50-120 mg per
liter of pineapple pulp;
pectinase is added into the pineapple pulp for enzymolysis to obtain enzymatic
hydrolysate, wherein the weight of the added pectolase is 0.6-1.1 percent of that of the pineapple pulp; (3) the
sugar degree
Brix of the enzymatic
hydrolysate is adjusted to 20-24 degree, and the pH of the enzymatic
hydrolysate is adjusted to 2.8-3.6, then
yeast, of which the weight is 0.04-0.06% of that of the enzymatic hydrolysate, is added into the enzymatic hydrolysate, and the enzymatic hydrolysate is subjected to main
fermentation for 7-12 days at the temperature of 16-25 DEG C and then is subjected to post
fermentation for 8-10 days at the temperature of 14-15 DEG C; (4) the
fermentation liquor obtained in step (3) is subjected to
filtration, clarifying treatment, sterilization and then is aged for one month, and finally the pineapple
wine is obtained. The pineapple
wine provided by the invention is faint yellow, clear and transparent, has a pure soft pineapple taste and wine bouquet, is tasty and refreshing, and has long
aftertaste.