Production method of red pitaya wine

Abstract

The invention relates to a production method of a red pitaya wine. The production method comprises the following process steps of (1) cleaning and smashing 40 to 60 parts by weight of unpeeling red pitaya, adding 25 to 30 parts by weight of saccharose or glucose or maltose, adding 8 to 12 parts by weight of sterile water, uniformly stirring, and standing for 2 to 5 hours; (2) adding 80 to 100 parts by weight of sterile water and 1 to 1.5 parts by weight of yeast or Baijiu yeast, standing at 25 to 32 DEG C for fermenting for 5 to 8 days, and filtering; (3) adding 25 to 30 parts by weight of saccharose and 100 to 110 parts by weight of sterile water into filter residues obtained through the step (2), uniformly stirring, fermenting at 25 to 32 DEG C for 8 days, filtering, distilling the filter liquor, and preparing into red pitaya Baijiu with alcoholic content of 40 percent to 50 percent for adjusting the alcoholic content of the red pitaya wine; (4) heating the filter liquor obtained through the step (2) to 55 to 60 DEG C, maintaining for 8 to 10 minutes, terminating fermentation, cooling to the normal temperature, using the red pitaya Baijiu obtained through the step (3) for adjusting the alcoholic content to 13.5 to 20 percent, filling, and obtaining the red pitaya wine.

Description

technical field [0001] The invention relates to a production method of dragon fruit wine. Background technique [0002] At present, the southern fruit growers plant dragon fruit in a large number, and fresh dragon fruit is liked by people. If dragon fruit can be brewed into dragon fruit wine, it will increase new wine varieties and open up new alcoholic beverages for people. In traditional fruit wine production, in order to increase the shelf life of fruit wine, edible alcohol or white wine is often added to increase the alcohol content of fruit wine, but adding edible alcohol is not accepted by consumers, and it also affects the flavor of fruit wine. Will seriously affect the flavor of fruit wine. Contents of the invention [0003] The purpose of the present invention is to provide a production method of dragon fruit wine, which is made by adding sugar and yeast fermentation with dragon fruit as raw material. Efficacy and unique flavor. The pomace after primary ferment...

AI Technical Summary

Problems solved by technology

In traditional fruit wine production, in order to increase the shelf life of fruit wine, edible alcohol or white wine is often added to increase the alcohol content of fruit wine, but adding edible alcohol is not accepted by consumers, and it also affects the flavor of fruit wine. Will seriously affect the flavor of fruit wine