Technology for biologically brewing mango wine
A mango fruit wine and technology, which is applied in the biological field, can solve the problems of not strong fruit and wine aroma, insignificant debittering effect, and unpleasant taste of fruit wine, and achieves the effects of delicious taste, less variety and mellow taste.
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Embodiment 1
[0028] A kind of technology of biological brewing mango fruit wine, this technology comprises the steps:
[0029] (1) Mango selection: Select a 3-year-old mango tree in Liucheng, harvest mango fruits that mature in May, reserve a 3mm mango stalk for each fruit when harvesting mango fruits, and select no pests and diseases, complete fruit shape, and uniform size fruit, spare;
[0030] (2) Mango treatment: Soak the spare fruit in salt water for 15 minutes, rinse it once with clean water, dry it naturally, then peel and remove the core, take the pulp, and set aside; use salt water to disinfect the fruit skin, which is economical and effective To achieve the effect of disinfection, to ensure that the peeled pulp is safe, non-toxic and delicious;
[0031] (3) Juicing: Squeeze the spare pulp with a juicer, pass through a 100-mesh sieve to remove slag and slag to obtain juice, and immediately use 15% sulfurous acid to sterilize the juice;
[0032] (4) Clarification: put the sterili...
Embodiment 2
[0040] A kind of technology of biological brewing mango fruit wine, this technology comprises the steps:
[0041] (1) Mango selection: Select a 4-year-old Liucheng mango fruiting tree, harvest the mango fruits that mature in June, reserve a 5mm mango stalk for each fruit when harvesting mango fruits, and select no pests and diseases, complete fruit shape, and uniform size fruit, spare;
[0042] (2) Mango treatment: Soak the spare fruit in salt water for 30 minutes, rinse it with clean water three times, dry it naturally, then peel and remove the core, take the pulp, and set aside; use salt water to sterilize the fruit skin, which is economical and effective To achieve the effect of disinfection, to ensure that the peeled pulp is safe, non-toxic and delicious;
[0043] (3) Juicing: Squeeze the spare pulp with a juicer, pass through a 150-mesh sieve to remove slag and slag to obtain juice, and immediately use 25% sulfurous acid to sterilize the juice;
[0044] (4) Clarificatio...
Embodiment 3
[0052] A kind of technology of biological brewing mango fruit wine, this technology comprises the steps:
[0053] (1) Mango selection: Select a 5-year-old mango tree in Liucheng, harvest mango fruits that mature in July, reserve a 4mm mango stalk for each fruit when harvesting mango fruits, and select no pests and diseases, complete fruit shape, and uniform size fruit, spare;
[0054] (2) Mango treatment: Soak the spare fruit in salt water for 20 minutes, rinse it twice with clean water, dry it naturally, then peel and remove the core, take the pulp, and set aside; use salt water to disinfect the fruit skin, which is economical and effective To achieve the effect of disinfection, to ensure that the peeled pulp is safe, non-toxic and delicious;
[0055] (3) Juicing: Squeeze the spare pulp with a juicer, pass through a 120-mesh sieve to remove slag and slag to obtain juice, and immediately use 20% sulfurous acid to sterilize the juice;
[0056] (4) Clarification: Put the steri...
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