Preparation process of composite fruit wine
A compound fruit wine and preparation process technology, applied in the field of winemaking, can solve the problems of lack of unique flavor, general color of beverages, masking of fruit wine taste, etc., and achieve the effects of unique flavor, regulating gastrointestinal function, and pure color.
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Embodiment 1
[0031] A preparation process for compound fruit wine, comprising the following steps:
[0032] 1) Select kiwifruit, peaches, pomegranates and apples that are naturally ripe, undamaged, mildew-free, and odor-free, wash the outer fluff and dust, and dry them for later use;
[0033] 2) Pick peach blossoms in full bloom, wash and dry for later use;
[0034] 3) Cut off both ends of the kiwi fruit in step 1), remove the core of the peach, and mix them to obtain a fruit mixture. The weight ratio of food grade vitamin C: fruit mixture = 1:50 and potassium metabisulfite: fruit mixture = 1:10000 Weigh food-grade vitamin C and potassium metabisulfite, mix them with the fruit mixture evenly and crush them, transfer them into a sterilized and dried fermenter, soak them at 10°C for 2 days and press gently to obtain juice and skin dregs;
[0035] 4) Peel the pomegranate in step 1) and squeeze the juice, mix the pomegranate juice with the juice obtained in step 3) at a mass ratio of 1:1 to o...
Embodiment 2
[0048] A preparation process for compound fruit wine, comprising the following steps:
[0049] 1) Select kiwifruit, peaches, pomegranates and apples that are naturally ripe, undamaged, mildew-free, and odor-free, wash the outer fluff and dust, and dry them for later use;
[0050] 2) Pick peach blossoms in full bloom, wash and dry for later use;
[0051] 3) Cut off both ends of the kiwi fruit in step 1), remove the core of the peach, and mix them to obtain a fruit mixture. The weight ratio of food grade vitamin C: fruit mixture = 1:60 and potassium metabisulfite: fruit mixture = 1:12000 Weigh food-grade vitamin C and potassium metabisulfite, mix them with the fruit mixture evenly, break them up, transfer them into a sterilized and dried fermenter, soak them at 11°C for 2 days and press gently to obtain juice and skin dregs;
[0052] 4) Peel the pomegranate in step 1) and squeeze the juice, mix the pomegranate juice with the juice obtained in step 3) at a mass ratio of 1:1.5 to...
Embodiment 3
[0065] A preparation process for compound fruit wine, comprising the following steps:
[0066] 1) Select kiwifruit, peaches, pomegranates and apples that are naturally ripe, undamaged, mildew-free, and odor-free, wash the outer fluff and dust, and dry them for later use;
[0067] 2) Pick peach blossoms in full bloom, wash and dry for later use;
[0068] 3) Cut off both ends of the kiwi fruit in step 1), remove the core of the peach, and mix them to obtain a fruit mixture. The weight ratio of food grade vitamin C: fruit mixture = 1:80 and potassium metabisulfite: fruit mixture = 1:15000 Weigh food-grade vitamin C and potassium metabisulfite, mix them with the fruit mixture evenly, break them up, transfer them into a sterilized and dried fermenter, soak them at 12°C for 3 days and press gently to obtain juice and skin dregs;
[0069] 4) Peel the pomegranate in step 1) and squeeze the juice, mix the pomegranate juice with the juice obtained in step 3) at a mass ratio of 1:2 to o...
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