Green plum fruit wine brewing method

Abstract

The invention discloses a brewing method of greengage fruit wine, which comprises cleaning fresh and disease-free greengage, mixing with bran, beating, compound enzyme treatment, squeezing juice, filtering, enzymatic clarification, ultrafiltration, yeast fermentation, Clarification, aging, packaging, sterilization, finished products. The green plum wine brewed by the invention has strong fruit aroma, stable color, mellow taste and good quality, and the utilization rate of raw materials is improved.

Description

technical field [0001] The invention relates to a brewing method of fruit wine, in particular to a brewing method of green plum fruit wine. Background technique [0002] Four Seasons Fruits can extend the production of hundreds or even thousands of types of fruit wine, preserved fruit, and juice products. Not only does it have a bright prospect in the Chinese sales market, but it will also be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the rise of the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions, and the prospect is unimaginable. Contents of the invention [0003] The technical problem to be solved by the present invention is that the existing green plum fruit wine has defects such as low green plum juice yield, poor enzymatic hydrolysis effect, long aging time of fruit...

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that the existing green plum fruit wine has defects such as low green plum juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of green plum fruit wine. Brewing method of green plum fruit wine with mellow taste, short aging time, pure yeast and good enzymatic hydrolysis effect