Wild kiwifruit wine and method for brewing same

Abstract

The invention relates to wild kiwifruit wine and a method for brewing the same. The wild kiwifruit wine is brewed with wild kiwifruits and white sugar as raw materials and through the process steps of kiwifruit clear liquid preparation, mixed solution preparation, fermenting for early brewing, ageing and the like. The whole brewing process of the wild kiwifruit wine is performed at the room temperature, so that nutritional ingredients in the wild kiwifruits cannot be destroyed but are all maintained, and the yellow-green color of wild kiwifruit juice is also maintained simultaneously; the produced wild kiwifruit wine is clear and transparent, and no additive is added, so that the wild kiwifruit wine is pure in taste, aromatic in smell and sweet and tasty.

Description

Technical field [0001] The present invention is the field of kiwi wine production technology, which involves a wild kiwi wine and its brewing method. Background technique [0002] With the continuous strengthening of the awareness of the protection of wild plants and the development of planting economy, my country's wild and planting kiwi resources have gradually expanded, and its resource use has also received widespread attention from society.Industry research shows that kiwi is not only nutritious, but also contains a variety of amino acids, vitamins and copper, calcium, magnesium, manganese, potassium, lithium, selenium, iron, phosphorus and other trace elements.effect.However, due to the great restriction of the use of kiwi resources, the use of freshness factor has caused a large amount of waste and waste, bringing great economic losses to fruit farmers, and at the same time, it also restricts the development and utilization of kiwi renewable resources.Recently, society has...

AI Technical Summary

Problems solved by technology

This method is difficult to press on the one hand, and the second is that the color of the wine is deepened, the tannin content is increased, the total acid and volatile acid are increased, and the wine yield is low because the peel is soaked for too long;

[0005] 3) During the brewing process, there are many kinds of chemical synthetic preparations such as additives and preservatives, which not only easily destroy the nutrients in kiwifruit, but also cause different degrees of toxic and side effects to drinkers, which is not conducive to human health;

[0006] 4) Most of the raw materials are artificially cultivated kiwifruit. During the growth and fruiting period, various chemical fertilizers and pesticides are mostly used. In addition, the growth environment is mostly ecologically polluted, so toxic and harmful substances remain in the finished kiwifruit wine to varying degrees. health hazard;

[0007] 5) The brewing process and equipment structure are complicated and the production cost is high