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Cerasus humilis wine brewing method

A technology for fruit wine and grape original wine, applied in the field of food processing, can solve the problems of high acidity, unacceptable direct drinking, unbalanced wine body, etc., to achieve the effect of balanced and supple wine body, rich variety and lasting aroma

Pending Publication Date: 2019-01-22
宁夏恒生西夏王酒业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of this application is to provide a method for brewing calcium fruit wine to solve the problem that the existing calcium fruit fermented fruit wine is too acidic, the wine body is unbalanced, and direct drinking is not easy to accept

Method used

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  • Cerasus humilis wine brewing method

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Embodiment Construction

[0027] see figure 1 , the embodiment of the present application provides a kind of calcium fruit wine brewing method, comprises:

[0028] Step S1, making calcium fruit fermented raw wine;

[0029] The calcium fruit fermented fruit wine is ruby ​​red in appearance and has a strong aroma, but the acidity is too high and the wine body is unbalanced, so it is not easy to drink directly.

[0030] Step S2, making dry white grape original wine;

[0031] Dry white grape wine has low acidity, flat taste, and the aroma cannot be retained for a long time.

[0032] Step S3, mixing the original wine fermented with calcium fruit and the original dry white grape wine, aging for two months, adding polyvinylpyrrolidone and bentonite for clarification after separation, freezing, filtering, and sterilizing and filtering to obtain calcium fruit wine.

[0033] Wherein, separation refers to the separation of wine legs.

[0034] Blend the calcium fruit fermented wine with high acidity and unbala...

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Abstract

The invention discloses a Cerasus humilis wine brewing method, comprising the steps of preparing a Cerasus humilis fermentation raw wine; preparing a raw dry white wine; mixing the Cerasus humilis fermentation raw wine with the raw dry white wine, conducting aging for two months, conducting separating, then adding polyvinylpyrrolidone and bentonite for clarifying, and conducting freezing, filtering and sterilization filtration, so as to obtain a Cerasus humilis wine. In the invention, the Cerasus humilis fermentation wine with a low acidity and an unbalanced wine body and the dry white wine with a low acidity are blended proportionally, and the blended Cerasus humilis wine composite fruit wine retains the characteristic aroma of Cerasus humilis, does not have sour and astringent tastes, has an appropriate acidity, a smooth and balanced wine body and a long-lasting aroma, and enriches the variety of fruit wines.

Description

technical field [0001] The application relates to the technical field of food processing, in particular to a method for brewing calcium fruit wine. Background technique [0002] Calcium fruit, also known as Oli, contains various mineral elements beneficial to the human body, especially the content of calcium element is higher than that of ordinary fruits. Calcium fruit is moderately sweet and sour, unique in taste, and rich in nutrition. It contains many types of nutrients and its content is high, which is better than walnuts such as cherries, plums, apricots, and peaches. vitamin A, vitamin B 2 , rich in trace elements potassium, nitrogen, calcium, etc., most of which are several to dozens of times higher than the above-mentioned fruits, and contain 18 kinds of amino acids including lysine. [0003] Calcium fruit fermented fruit wine is brewed from the fresh fruit of Calcium fruit. The fresh fruit of Calcium fruit is crushed and added with sulfurous acid, pectinase, acid ...

Claims

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Application Information

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IPC IPC(8): C12G1/00C12G1/022C12G3/024C12H1/056C12H1/044
CPCC12G1/00C12G1/0203C12G3/02C12H1/0408C12H1/0424
Inventor 余惠明王小峰安荣艳吴旭杰白天华汪蕾马鑫邓小莉
Owner 宁夏恒生西夏王酒业有限公司
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