Fermentation method of taravine fruit wine

Abstract

The invention provides a fermentation method of a taravine fruit wine. The fermentation method comprises the following steps: treating fresh taravines; pulping; clarifying the obtained juice: mixing the juice with cellulase and pectinase, namely, dissolving the cellulase and the pectinase with a small amount of the juice, adding the dissolved cellulase and pectinase to all the juice, evenly mixing, and keeping standing at the temperature of 20-25 DEG C for 4 hours, wherein, based on the weight of the juice, 30-40mg of the cellulose and 40-50mg of the pectinase are added to each kilogram of the juice; adding water and sucrose for adjustment; carrying out primary fermentation and secondary fermentation; and preserving and aging for 1 year to finally obtain the taravine wine. The fermentation method provided by the invention has the positive effects that the taravines are taken as raw materials, and the cellulase and the pectinase are mixed with the juice to obtain the fermented fruit wine, which solves the difficulties of taravines such as high pectin content and low possibility of juice extraction, opens up a new field for utilization of taravine resources in China and enriches the variety of fruit wine products in the market; and the finished wine is yellow green, clarified and transparent, has unique taravine fragrance and good palatability without abnormal taste.

Description

technical field [0001] The invention relates to a method for fermenting fruit wine, in particular to a method for fermenting kiwifruit fruit wine. Background technique [0002] Actinidia arguta (Actinidia arguta), commonly known as soft jujube, is a deciduous vine of Actinidiaceae Actinidia. It is distributed in parts of Northeast China and North China, and has relatively rich reserves. The fruit is emerald green, fragrant and refreshing, soft and juicy, rich in VC, the fruit It also contains amino acids, vitamins, magnesium, iron, potassium, sodium and other nutrients, as well as SOD, flavonoids, polysaccharides and other biologically active substances, which have the functions of nourishing and strengthening the body, promoting body fluid and moistening the lungs. The biggest feature of kiwifruit is that it is harvested The fruit softens quickly, the ripening period of the fruit is concentrated and it is not resistant to storage. Therefore, kiwifruit should be well process...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for fermenting kiwifruit fruit wine. Using kiwifruit as raw material, two kinds of enzymes are used to mix and treat fruit juice to produce fermented fruit wine, which solves the problem that kiwifruit has high pectin content and is difficult to produce juice At the same time, it has opened up a new field for the utilization of kiwifruit resources in my country, and enriched the types of fruit wine products on the market