Method for brewing kiwi fruit wine through cellar fermentation tank

Abstract

The invention belongs to the technical field of fruit wine brewing and particularly provides a method for brewing kiwi fruit wine by means of cellar fermentation. The method specifically comprises the following steps of 1, fruit selecting, cleaning and crushing; 2, ingredient adjustment, wherein firstly, pectinase is added for enzyme treatment, saccharomyces cerevisiae TP6 is added through inoculation after enzyme treatment, then SO2 is added, sugar is added for the first time, and then CaCO3 and citric acid are used for adjusting the pH value of kiwi fruit pulp in a fermentation tank; 3, primary fermentation and after fermentation; 4, clarification and aging; 5, bottling and clarification. By the adoption of the method for brewing the kiwi fruit wine through the cellar fermentation tank and new bacteria, the quality of the fruit wine is improved, and the fruit wine has the highest ester content and the most varieties and the highest total content of volatile and fragrant substances. Therefore, the kiwi fruit wine brewed through the cellar fermentation tank in cooperation with the saccharomyces cerevisiae TP6 has a unique flavor, the taste of the kiwi fruit wine can be better, and the fragrance of the kiwi fruit wine can be stronger.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, in particular to a method for brewing kiwifruit fruit wine by using a cellar-type fermentation tank. Background technique [0002] Fruit wine is made from a variety of artificially grown or wild fruits, such as apples, grapes, pomegranates, hawthorns, mountain grapes, kiwis, etc., which are carefully brewed and blended through processes such as crushing, juicing, fermentation or soaking. Low-alcohol alcohol. The production of fruit wine has a long history. As early as 2000 years ago, my country began to make wine and other fruit wines. In recent years, with the improvement of people's living standards, the demand and processing of fruit wine have developed by leaps and bounds. Consumers' pursuit of fruit wine quality has largely promoted the further in-depth research of new techniques and technologies in fruit wine production. [0003] But at present, in the production technology of ...

AI Technical Summary

Problems solved by technology

And now most of the fermenters are not equipped with stirring devices and crushing devices, and during the fermentation process of fruit wine, the pulp and peel will float on the upper layer to form a closed layer so that the material liquid cannot be fully fermented, so that each tank will be fermented out The problem of inconsistent taste and quality of fruit wine

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