Preparation method of actinidia kolomikta fruit wine

Abstract

The invention belongs to the field of brewing of actinidia kolomikta fruit wine, particularly discloses a preparation method of the actinidia kolomikta fruit wine, and solves the problems that more nutritional ingredients are prone to losing through fermentation after juicing and the fermentation is not easy to start and clarification is difficult due to little juice with adoption of whole-fruit fermentation. The preparation method comprises technological steps as follows: step 1), harvesting and selection; step 2), fruit breaking; step 3), fermentation treatment; step 4), multi-clarification treatment; step 5), blending and filling. According to demands, dry actinidia kolomikta fruit wine, semi-dry actinidia kolomikta fruit wine, semi-sweet actinidia kolomikta fruit wine or sweet actinidia kolomikta fruit wine is prepared without addition of honey, white granulated sugar or fructose syrup.

Description

[0001] Technical field: [0002] The invention belongs to the field of brewing kiwi fruit wine, in particular to a preparation method of kiwi fruit wine. [0003] Background technique: [0004] Actinidia kiwifruit is a plant of the Actinidiaceae Actinidia genus, a second-class protected wild plant. It often grows in open areas in mountainous mixed forests and miscellaneous forests, and is abundantly distributed in Xiaoxing'an Mountains and Changbai Mountains. Compared with Chinese kiwifruit, the dog jujube kiwifruit has the advantage of being hairless although the fruit is smaller. The content of vitamin C per 100 grams of fruit is 532-930 mg, which is 2-3 times that of Chinese kiwifruit. [0005] Modern nutritional studies have shown that kiwi fruit has a sweet fruity taste and high nutritional value, especially the vitamin C content is quite high. Modern studies have shown that kiwifruit has various effects such as clearing away heat, diuresis, moistening dryness, dissipat...

AI Technical Summary

Problems solved by technology

[0008] The present invention overcomes the deficiencies in the prior art, solves the problem that more nutrients are easily lost in fermentation after squeezing the juice, and the whole fruit fermentation is difficult to start fermentation and clarification because of the lack of juice, and aims to provide a whole fruit fermentation and start-up process. Method for preparing kiwi fruit wine with strong and special flavor while keeping rich nutrient components of kiwi fruit with fast fermentation speed