Fructose-free everlasting strawberry wine and preparation method thereof

Abstract

The invention discloses a fructose-free everlasting strawberry wine and a preparation method thereof. The preparation method comprises the following steps: (1) taking fresh everlasting strawberry, removing fruit stems and cleaning the fresh everlasting strawberry to obtain everlasting strawberry fruit grains; (2) dehydrating the everlasting strawberry fruit grains, getting juice and enabling the sugar degree of the everlasting strawberry juice to reach 21Brix-40Brix and preferably 24Brix-25Brix; (3) fermenting the everlasting strawberry juice; adding mushy state yeast into the everlasting strawberry juice by volume ratio of 1000:2 of everlasting strawberry juice to yeast; and then placing the everlasting strawberry juice at temperature of 28-32 DEG C and fermenting the everlasting strawberry juice for 14-20 days; (4) obtaining everlasting strawberry wine stock solution after completing fermenting, adding antacid in the everlasting strawberry wine stock solution by dosage which is 0.02-0.05 percent of the weight of the everlasting strawberry wine stock solution; and (5) removing impurities, filtering and filling to obtain fructose-free everlasting strawberry wine finished products. The fructose-free everlasting strawberry wine prepared through the method has the advantages that the color is pure, the flavor is good, the wine has certain alcoholic strength, the hangover can be reduced and the wine has even taste and fragrance.

Description

technical field [0001] The invention relates to a berry wine without fructose, in particular to a berry wine without fructose; the invention also relates to a method for manufacturing the berry wine without fructose. Background technique [0002] Berry berry belongs to the family Rosaceae. It originally grew in the forests or grasslands of New York, and the sandy areas of North America and Canada. The fruit contains berry anthocyanins and polyphenols. Berry anthocyanins and berry polyphenols have a strong anti-acidification effect on cardiovascular, cranial nerves, diabetes, cancer, prostate, arthritis, skin allergies, obesity and other diseases. [0003] Because the climate and soil quality of the berry-producing areas have a great influence on the moisture content of berries, and the berries produced in China have relatively high water content, so it is difficult to make good-quality berry wine that contains alcohol. In the prior art, domestic berry wine is used to brew b...

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the problem that sugar needs to be added in the existing method of brewing berry wine, which leads to the unnatural color of the brewed berry wine and the problem that it is easy to get drunk after drinking, the invention provides a method for manufacturing fructose-free berry wine. The old berry wine made by the method has pure color, good flavor and certain alcohol content