Brewing method of kiwifruit fruit wine

Abstract

The invention discloses a brewing method of kiwi fruit wine, which comprises cleaning fresh and disease-free kiwi fruit, mixing with bran, beating, compound enzyme treatment, squeezing juice, filtering, enzymatic clarification, ultrafiltration, yeast fermentation, Clarification, aging, packaging, sterilization, finished products. The kiwifruit 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 kiwi fruit wine. Background technique [0002] Four Seasons Fruit can extend the production of hundreds or even thousands of kinds of fruit wine, preserved fruit and fruit juice products. It not only has a broad sales market in China, but also will be very popular in foreign markets. Because we are a country with large resources, other countries cannot compare. The annual sales volume of the five major alcohol markets is about 500 billion. If the fruit wine industry can occupy 20-60%, it will be tens of billions or hundreds of billions of market shares, and the prospect is unimaginable. SUMMARY OF THE INVENTION [0003] The technical problem to be solved by the present invention is the defects of the existing kiwifruit wine production method, such as low kiwifruit juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color an...

AI Technical Summary

Problems solved by technology

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