Natural low temperature and high temperature secondary fermentation method for brewing strawberry wine

Abstract

The invention provides a method, which takes fresh strawberries as the raw materials and produces strawberry wine through natural temperature and high temperature secondary fermentation. The method comprises the following steps: picking strawberries in the full fruiting period, placing the picked strawberries in a fermentation pot to carry out primary fermentation at a normal temperature, after the primary fermentation, inoculating active lactobacillus to carry out high-temperature secondary fermentation according to the situation of climate, after secondary fermentation, filtering to obtain clear strawberry wine, and finally carrying out an aging treatment so as to obtain the finished product of strawberry wine. The produced strawberry wine has the advantages of gold-amber color, clear wine body, rich strawberry and wine fragrances, fullness, proper acidity, good taste, and long aftertaste, the defects of conventional strawberry wine are overcome, moreover, the production technology is simple, the equipment investment is low, no yeast, additive, or water is added during the whole production process, no harmful waste is generated during the manufacturing process, the production is safe and environment-friendly, the production cost is low, the strawberry wine production and strawberry production are synchronous, the storage and transportation of strawberry are solved, and the method is especially suitable for middle-small wineries near the strawberry production areas.

Description

technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for producing strawberry fruit wine by natural low temperature and high temperature secondary fermentation using fresh strawberry fruit as a raw material. Background technique [0002] Strawberry belongs to berry fruit, which is not resistant to storage. Due to the lack of reliable and feasible fresh-keeping technology, and the concentration of strawberries on the market, in the main strawberry production area, strawberry rot is very common every year due to excess and poor sales, resulting in huge economic losses. However, the nutritional value of strawberries is high, rich in sugar, vitamins, minerals, organic acids and other nutrients, and the strawberry fruit is juicy and rich in aroma, which is more suitable for brewing fruit wine. [0003] Traditional strawberry fruit wine production methods generally use strawberries as raw materials. After beating or squee...

AI Technical Summary

Problems solved by technology

[0004] In order to solve the obvious defects of high energy consumption, large equipment investment, weak fruit wine taste, light fruit aroma and prominent sour taste in the existing strawberry fruit wine production technology, the present invention provides a strawberry fruit wine production technology

The fruit wine production of the present invention is carried out synchronously with the strawberry production. Taking advantage of the favorable conditions of the natural temperature rise from April to June, through two fermentations, the problems of investment, energy consumption and quality defects of strawberry fruit wine in the prior art are better solved. Especially suitable for small and medium-sized wineries in strawberry producing areas to produce strawberry wine