Preparation method for foaming-type icy fresh fruit wine
A chilled fresh fruit and fruit technology, applied in the field of sparkling fruit wine preparation, can solve the problems of sparkling wine flavor and taste and foaming effect, the cleanliness and typicality of the wine body are not obvious, and reduce the taste of low-alcohol sparkling wine, etc. , to achieve low alcohol content, reduce production costs, and improve typical effects
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Embodiment 1
[0015] Embodiment 1: select 20000 kg of berry fruits, drupe fruits or pome fruits etc. that are ripe and full-bodied, full-bodied, mildew-free, rot-free, insect-free and green-free, and cleaned; Seeds, use a general-purpose fruit crusher to crush the processed fruit raw materials, put the crushed pulp into a beater for beating; pour 17500Kg of pulp processed through the above steps into a fermenter, and add 5.25kg of pectinase, adjust the enzymolysis temperature to 20°C, and the enzymolysis time to 20h. After the enzymolysis is completed, the pulp becomes clear, and 17000kg of clear juice is obtained; add 2.04kg of yeast to the enzymolysis. Control the fermentation temperature at 20°C, and measure the residual sugar content in the raw wine every day during the fermentation process. When the residual sugar content in the raw wine reaches 50g / L, separate the wine legs, and then pour the raw wine into the pressure tank; put the low temperature into the pressure tank The yeast is ...
Embodiment 2
[0016] Embodiment 2: select 18000 kg of berry fruits, drupe fruits or pome fruits etc. that are ripe and full-bodied, full-bodied, mildew-free, rot-free, insect-free and green-free, and cleaned; Seeds, use a general-purpose fruit crusher to crush the processed fruit raw materials, put the crushed pulp into a beater for beating; pour 15750Kg of pulp processed through the above steps into a fermenter, and add to the fermenter 4.725kg of pectinase, adjust the enzymolysis temperature to 23°C, and the enzymolysis time to 22h. After the enzymolysis is completed, the pulp becomes clear, and 15,300kg of clear juice is obtained; 1.836kg of yeast is added to the enzymolysis. Control the fermentation temperature at 18°C. During the fermentation process, measure the residual sugar content in the raw wine every day. When the residual sugar content in the raw wine reaches 30g / L, separate the wine legs, and then pour the raw wine into the pressure tank; put the low temperature into the pressu...
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