Raspberry compound fruit wine and brewing method thereof
A technology for compounding fruit wine and raspberries, which is applied in the preparation of pharmaceutical formulas, drug combinations, and alcoholic beverages, can solve the problems of fresh fruit backlog, rot, rot and deterioration, and achieves less nutrient loss, fresh and smooth taste, and rich nutrients. Effect
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Embodiment 1
[0039] A kind of raspberry compound fruit wine is made from the active components of following parts by weight:
[0040]
[0041]
[0042] The brewing method of raspberry compound fruit wine, the steps are as follows:
[0043] (1) take effective components by the above parts by weight;
[0044] (2) Preparation of mixed original wine
[0045] Brew raspberry original wine:
[0046] a. beating: clean the black raspberries and red raspberries, put them into a beater for beating, and make raspberry pulp;
[0047]b. Enzymolysis: add pectinase to the raspberry pulp prepared in step a, the amount of pectinase added is 0.4g / L, enzymolysis at 36°C for 2 hours to obtain enzymolysis fruit juice;
[0048] c. Ingredient adjustment: add sodium bisulfite and white sugar to the enzymatic fruit juice, the dosage of sodium bisulfite is 120mg / L, the dosage of white sugar is 200g / L, and then adjust the pH value to 3.5 with sodium bicarbonate;
[0049] d. Yeast activation: add active dry ...
Embodiment 2
[0060] A kind of raspberry compound fruit wine is made from the active components of following parts by weight:
[0061]
[0062]
[0063] The brewing method of raspberry compound fruit wine, the steps are as follows:
[0064] (1) take effective components by the above parts by weight;
[0065] (2) Preparation of mixed original wine
[0066] Brew raspberry original wine:
[0067] a. beating: clean the black raspberries and red raspberries, put them into a beater for beating, and make raspberry pulp;
[0068] b. Enzymolysis: add pectinase to the raspberry pulp prepared in step a, the amount of pectinase added is 0.6g / L, enzymolysis at 36°C for 1.5 hours, to obtain enzymolysis fruit juice;
[0069] c. Ingredient adjustment: add sodium bisulfite and white sugar to the enzymatic fruit juice, the dosage of sodium bisulfite is 80mg / L, the dosage of white sugar is 220g / L, and then adjust the pH value to 4 with sodium bicarbonate;
[0070] d. Yeast activation: add active dry...
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