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Fruit wine preparation method

A fruit wine and apple technology, applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, pharmaceutical formulations, etc., can solve problems such as liver damage and damage to the body, and achieve low cost, rich fruit aroma, and rich roses. aroma effect

Inactive Publication Date: 2016-03-02
ZHANGJIAGANG TAOYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Modern studies have shown that white wine has the effect of helping medicine, thickening the stomach, clearing the blood vessels, and nourishing the skin. Drinking alcohol in moderation can excite the nerves and improve blood circulation, which is beneficial to health, but drinking too much will damage the body and damage the liver. The damage is particularly serious

Method used

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Effect test

Embodiment

[0015] A method for preparing fruit wine, which is composed of the following raw materials: 25Kg of longan meat, 18Kg of apples, 9Kg of red dates, 50Kg of roses, 15Kg of pears, 23Kg of peaches, 15Kg of grapes, and 12Kg of blueberries;

[0016] The steps are:

[0017] Wash and remove the core of the fruit, add roses to beating → add yeast to ferment → use diatomaceous earth to remove slag and filter and then ferment → use bentonite to clarify → coarse filtration → fine filtration → aging;

[0018] The yeast is a fruit wine yeast, and the amount of the fruit wine yeast accounts for 3.5% to 4.5% of the mass of the slurry; the fermentation process conditions are as follows: the fermentation temperature is 20-24°C, and the fermentation time is 13-15 days ;

[0019] In the secondary fermentation process after using diatomite to remove slag and filter, the secondary fermentation process conditions are as follows: the fermentation temperature is 22-24°C, and the fermentation time is ...

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Abstract

The invention discloses a fruit wine preparation method. The fruit wine is characterized by being prepared from, by weight, 5-25 parts of longan pulp, 5-20 parts of apples, 3-10 parts of red dates, 30-60 parts of flos rosae rugosae, 5-20 parts of pears, 20-30 parts of peaches, 10-15 parts of grapes and 10-15 parts of blueberries. The method includes steps: cleaning fruits, removing kernels, adding the flos rosae rugosae, pulping, adding yeast for fermentation, using diatomite for residue removal and filtration, performing secondary fermentation, using bentonite for fining and clarifying, performing rough filtration, performing fine filtration and ageing. The fruit wine prepared according to the fruit wine preparation method has the advantages of rich fruit aroma and rich nutrition; in addition, the fruit wine with strong rose fragrance is high in nutritional value and has healthcare efficacies of Qi replenishing, blood enriching, detoxifying, beautifying and eyesight improving. Furthermore, the preparation method is simple and low in cost.

Description

technical field [0001] The invention relates to a brewing process, in particular to a method for preparing fruit wine. Background technique [0002] Wine is an indispensable drink in the human diet culture. Family and friends get together, celebrate festivals, hold banquets, etc. are all inseparable from wine. As the saying goes, there is no feast without wine. Modern studies have shown that white wine has the effect of helping medicine, thickening the stomach, clearing the blood vessels, and nourishing the skin. Drinking alcohol in moderation can excite the nerves and improve blood circulation, which is beneficial to health, but drinking too much will damage the body and damage the liver. damage is particularly serious. [0003] Compared with white wine and beer, fruit wine has higher nutritional value and better health benefits. Although fruit wine contains alcohol, its content is very low compared with liquor, beer and wine, generally 5 to 10 degrees, it can be drunk as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/87A61P7/06A61P39/06A61P27/02
Inventor 蒋健民方飞
Owner ZHANGJIAGANG TAOYUAN FOOD
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