Making method of semi-fermented fruit wine

Abstract

The invention discloses a making method of semi-fermented fruit wine. The fruit wine is produced in a base wine immersion and fermentation mode; fruits are immersed to dissolve nutrition components and pigments in the fruits in order to effectively reserve the fruit aroma, reach oxidation prevention and color protection effects and realize sterilization and bacteriostasis, and fermentation is carried out to increase the mellowness of the fruit wine an make the wine have plump and soft mouthfeel, so the semi-fermented fruit wine has mellow and plump soft mouthfeel and well reserves the color and the rich aroma of the original fruits, and the defects of two traditional fruit wine processing technologies are effectively overcome, thereby the fruit wine has high nutrition values and good mouthfeel, the health efficacy of the fruit wine is in favor of improving people's health, and the fruit wine is easily accepted by consumers. The raw materials of the fruit wine have wide selection range, resources are fully utilized, and seasonal fruits can be selected to make the fruit wine, so the cost is low; and the method has the advantages of simplicity, easiness in operation and short production period, and the fruit wine is a low-alcohol degree alcohol and beverage integrated health fruit wine, and has wide application prospect.

Description

technical field [0001] The invention relates to the field of health drinks, in particular to a method for preparing semi-fermented fruit wine. Background technique [0002] Fruit wine is a wine made by absorbing the nutrients in fruits through fermentation or soaking. It is rich in vitamins, anthocyanins and amino acids necessary for human body. Sometimes even if you eat fruit directly, you can’t absorb its nutrition, but you can absorb it through fermentation and conversion with alcohol, because the nutrients have been completely dissolved in the fruit wine, and a large amount of polyphenols such as fruit pigments are dissolved in the wine body, which can be absorbed by the wine. Adjust human body functions, lower blood pressure, soften blood vessels, inhibit fat accumulation, eliminate eye fatigue, protect eyesight, remove free radicals, and slow down aging. In addition, compared with other wines, fruit wine has more obvious effects on regulating the body, caring for the ...

AI Technical Summary

Problems solved by technology

Fermented fruit wine has a thick body and a mellow and luscious taste, but the color is darker, contains oxidative browning pigments, the fruit flavor is not retained enough, and it is also mixed with the peculiar smell brought by the fermentation process

Soaked fruit wine, rich fruit aroma, bright fruit color, crystal clear wine body, but light body taste, obvious sour feeling

In addition, the currently commercially available fruit wine uses a large number of additives, which has no nutritional and health benefits, and will pose a threat to health

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