Method for preparing hawthorn dry red wine

Abstract

The invention relates to a method for preparing hawthorn dry red wine, comprising the following steps of taking hawthorn as raw materials, smashing the hawthorn, mixing sugar, mixing natural dry yeast and additives, loading the mixture in a container filled with hot water, fermenting for 5 to 50 days under the condition of 10 to 30 DEG C, carrying out aging fermentation for 30 to 90 days, then chilling for 5 to 30 days under the temperature of 5 DEG C below zero to 8 DEG C, clarifying, filtering, freezing and sterilizing , checking and filling to prepare the hawthorn dry red wine which has the sugar degree of less than 4 degrees, the alcoholic degree of 12 to 15 degrees and good taste, is acidulous, sweet (slightly sweet), bitter (slightly bitter), astringent and crystal clear and in the color of gem red. The brewing process of the hawthorn dry red wine is the fermentation process of transforming the sugar to the alcohol, the processes of leaching nutrients of amino acid, hawthorn acid, flavone, vitamin C, trace elements, and the like in the hawthorn are carried out at the same time, smashed red hawthorn is transformed to the hawthorn dry red wine, and organic acid, vitamins, flavonoids, the trace elements, lipolytic enzyme and the like in haw apples are transferred to the hawthorn dry red wine.

Description

technical field [0001] The invention belongs to fruit wines, in particular to a preparation method of hawthorn dry red wine. Background technique [0002] Hawthorn, also known as "Shanlihong", "Fairy Fruit", "Mulking Fox", also known as Hongguo, Tangdi, and Green Pear, contains 18 kinds of amino acids; the content of vitamin C is relatively high, reaching 89 grams, which is 17 times higher than that of apples and 17 times higher than that of pears. 30 times higher; especially containing a variety of vitamins, maslinic acid, tartaric acid, citric acid, malic acid, etc., and also contains flavonoids, lactones, sugars, proteins, fats, calcium, phosphorus, iron and other minerals needed by the human body, It contains almost all the nutrients of fruit, and the lipase contained in it can promote the digestion of fatty food. According to "Compendium of Materia Medica" records: Hawthorn can produce body fluid and quench thirst, has high nutritional and medicinal value, can digest f...

AI Technical Summary

Problems solved by technology

[0003] Except that people can eat fresh in a small amount, the hawthorn slices, haw jelly, fruit peel, preserved fruit that have been developed and sold in the market, and the hawthorn fruit wine blended with alcohol all have their shortcomings without exception: hawthorn slice, haw jelly, fruit peel, preserved fruit They are all snacks after meals, not enough to be used with normal meals, and people's teeth cannot bear the acidity of maslinic acid when the intake is slightly excessive

In the prior art, the used formula and process of the prepared hawthorn wine still cannot get rid of the disadvantages of blending with alcohol, the mouthfeel is relatively poor, and there is an obvious taste of alcohol blending; through searching, it is also found that some patent applications also use alcohol blending. The method is mixed with deer antler, ginseng, cordyceps, wolfberry, etc., to cover up the pure natural fruity aroma of hawthorn, and at the same time obliterate the nutritional ingredients and medicinal effects of hawthorn.