Sugar-free tomato sparkling wine and preparation method thereof

Abstract

The invention relates to sugar-free tomato sparkling wine and a preparation method thereof. The sugar-free tomato sparkling wine is prepared by the following operations: conducting primary fermentation on sterilized tomato pulp so as to obtain fermented tomato original wine; then, adding xylose and honey to the fermented tomato original wine, conducting stirring until the xylose and the honey are completely dissolved; conducting filtering by virtue of a microporous filter membrane which is 0.22-0.45 [mu]m; and conducting secondary fermentation, so that the sugar-free tomato sparkling wine is obtained. According to the sugar-free tomato sparkling wine and the preparation method thereof provided by the invention, the variety of tomato products is enriched, a new way for deep processing of tomato foods is created, the comprehensive utilization value of tomatoes is improved, and the development of such industry chains as tomato planting, processing and the like is promoted. The sugar-free tomato sparkling wine is low in calorie, low in alcoholic strength, proper in sweetness and sourness, harmonious in fruit fragrance and honey fragrance, fresh and delicate in taste, good in stability and long in shelf life; the sugar-free tomato sparkling wine is applicable to people of all ages; and the sugar-free tomato sparkling wine is also an excellent drink for people with 'three high' (high blood pressure, high blood sugar and high triglyceride).

Description

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AI Technical Summary

Benefits of technology

This patented technology relates to improving the taste and smell of gingerless grapefruit with strong scintillating effect when added into liquors like water or vinegar. By adding certain sugars such as sucrose instead of yeast extract during production, this process enhances both greenness and purification from harvested crops. Additionally, it includes specific ingredients called XLAPOL which improve its solvent properties and prevent decomposition caused by acid rain. Overall, these technical improvements aim to provide better tasteriness, savory texture, and palatable sensations at home throughout the world.

Problems solved by technology

The technical problem addressed in this patented text relates to improving the efficiency at producing tomatine or related types of processed goods (such as tomato) while reducing costs associated with their disposal. Current processes involve cooking them separately from each other without considering how much sugar they may lose during storage due to factors like temperature fluctuations that affect taste quality. Additionally, current techniques require expensive equipment and complex procedures involving multiple steps, leading to lower economics compared to more efficient alternatives.

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