Brewing method of juicy peach fruit wine

Abstract

The invention discloses a brewing method of peach fruit wine. Fresh and disease-free peaches are screened out, cleaned, mixed with bran, beaten, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast Fermentation, clarification, aging, packaging, sterilization, finished product. The peach 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 method for brewing fruit wine, in particular to a method for brewing peach 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 existing peach fruit wine has defects such as low peach juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color a...

AI Technical Summary

Problems solved by technology

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