Roxburgh rose fruit wine and preparation method thereof
A thorn pear fruit wine and fruit wine technology, which is applied in the field of thorn pear fruit wine and its preparation, can solve the problems of turbidity, high methanol content in the product, and oxidative smell in the finished thorn pear wine, and achieve clarification, transparency, and stable color of the wine , long aftertaste effect
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Embodiment 1
[0023] A thorn pear fruit wine, the fruit wine comprises the following raw material fermentation composition in parts by weight, 800 parts of thorn pear, 500 parts of purified water, 30 parts of white sugar, 0.05 part of yeast, 0.02 part of bentonite, 0.008 part of egg white and pyrosulfurous acid Potassium 0.13 parts.
[0024] The preparation method of the above thorn pear fruit wine includes raw material processing, tempering treatment, yeast activation, sealed fermentation, aging, clarification filtration, stabilization treatment and fine filtration filling, specifically including the following steps:
[0025] (1) Raw material processing: select fresh Rosa roxburghii, remove green fruit, moldy fruit, rotten fruit, leaves and sundries, clean and crush with a crusher, and then crush the Rosa roxburghii fruit with a press Squeeze to separate the juice and pomace, and collect the juice and pomace separately;
[0026] (2) tempering treatment: add white granulated sugar to the f...
Embodiment 2
[0034] A thorn pear fruit wine, the fruit wine comprises the following raw material fermentation composition in parts by weight, 1000 parts of thorn pear, 800 parts of purified water, 50 parts of white sugar, 0.08 part of yeast, 0.03 part of bentonite, 0.01 part of egg white and pyrosulfurous acid Potassium 0.15 parts.
[0035] The preparation method of the above thorn pear fruit wine includes raw material processing, tempering treatment, yeast activation, sealed fermentation, aging, clarification filtration, stabilization treatment and fine filtration filling, specifically including the following steps:
[0036] (1) Raw material processing: select fresh Rosa roxburghii, remove green fruit, moldy fruit, rotten fruit, leaves and sundries, clean and crush with a crusher, and then crush the Rosa roxburghii fruit with a press Squeeze to separate the juice and pomace, and collect the juice and pomace separately;
[0037] (2) tempering treatment: add white granulated sugar to the f...
Embodiment 3
[0045] A thorn pear fruit wine, the fruit wine comprises the following raw material fermentation composition in parts by weight, 1200 parts of thorn pear, 1000 parts of purified water, 70 parts of white sugar, 0.1 part of yeast, 0.05 part of bentonite, 0.012 part of egg white and pyrosulfurous acid Potassium 0.18 parts.
[0046] The preparation method of the above thorn pear fruit wine includes raw material processing, tempering treatment, yeast activation, sealed fermentation, aging, clarification filtration, stabilization treatment and fine filtration filling, specifically including the following steps:
[0047] (1) Raw material processing: select fresh Rosa roxburghii, remove green fruit, moldy fruit, rotten fruit, leaves and sundries, clean and crush with a crusher, and then crush the Rosa roxburghii fruit with a press Squeeze to separate the juice and pomace, and collect the juice and pomace separately;
[0048] (2) tempering treatment: add white granulated sugar to the ...
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