Method for preparing nutrient-rich full juice fermented jujube wine

Abstract

The invention provides a method for preparing a nutrient-rich full juice fermented jujube wine, relates to the technical field of fruit wine brewing, and especially provides a method for producing a full juice fermented jujube wine. The invention aims to provide a method for preparing the nutrient-rich juice fermented jujube wine which is excellent in matching of finished product wine fermentation fragrance and variety fragrance, rich and typical in jujube fragrance and obvious in indulgence; and the adopted technical proposal is as follows: the method comprises the following steps of: diluting and blending: preparing the following raw materials in parts by weight: 1000 parts of jujube juice, 0.2-0.7 part of passion fruit juice having the concentration of 10oBx, 0.05-0.2 part of dry rosebud and 3-8 parts of jujube leaf; evenly mixing all the materials to obtain liquor to be fermented; and then performing pre-fermentation, post-fermentation, primary blending and ageing, thereby obtaining the finished product wine. The method provided by the invention is widely applied to the full juice fermentation technical field of the jujube juice.

Description

technical field [0001] The invention relates to a method for preparing nutrient-rich full-juice fermented jujube wine, which relates to the technical field of fruit wine brewing, and in particular provides a production method for whole-juice fermented jujube wine. Background technique [0002] Jujube is a unique fruit resource in China. my country has more than 98% of the world's jujube planting area and output, as well as 100% of the international trade in jujube products. There are more than 700 varieties of jujube in my country, among which there are more than 10 main varieties with a planting area of ​​more than one million mu across the country, such as Jinsixiaozao, Lvliangmuzao, Jiaocheng Junzao, and Taigu Huping Jujube, Henan gray jujube, etc. At present, the planting area of ​​jujube in the country is more than 20 million mu, and the output is more than 4.3 million tons. It is the largest dried fruit and the seventh largest fruit in my country. [0003] Jujube in...

AI Technical Summary

Problems solved by technology

[0006] However, simply imitating wine brewing to develop jujube wine products, the dry jujube wine produced has a weak aroma and sour taste. When drinking, it not only has no pleasure, but also has a very bad flavor like drinking medicine; while the sweet jujube wine has a sweet and greasy taste. , weak aroma

The reason is that compared with grapes, there is a big difference in the composition of jujubes. The first is the aroma components. After fermentation, grapes form a harmonious and unified fermentation aroma and variety aroma, but the variety aroma of red dates is basically lost after fermentation; secondly, It is the taste. The dry wine tastes sour and refreshing, with a long aftertaste. The dry jujube wine tastes like swill, which is difficult to swallow.