Preparation method for Myrica rubra (Lour.) S. et Zucc. wine

Abstract

The invention discloses a preparation method for Myrica rubra (Lour.) S. et Zucc. wine. The preparation method comprises the following steps of: (1) selecting fresh Myrica rubra (Lour.) S. et Zucc., and breaking the Myrica rubra (Lour.) S. et Zucc. with kernels into pulp to obtain Myrica rubra (Lour.) S. et Zucc. wine pulp; (2) adding pectinase to decompose pectin substances; (3) carrying out filtering and extracting to obtain Myrica rubra (Lour.) S. et Zucc. extraction liquor and solid parts; (4) fermenting the solid parts; (5) adding the Myrica rubra (Lour.) S. et Zucc. extraction liquor, and carrying out fermentation; (6) carrying out clarification, filtering, distillation and segmented interception to independently obtain a first wine segment, 45-55% vol wine segment and a low wine segment; (7) mixing the 45-55% vol wine segment with the Myrica rubra (Lour.) S. et Zucc. extraction liquor, and carrying out dipping; (8) carrying out clarification; and (9) carrying out filtering, bottling and sterilization. By use of the preparation method, the Myrica rubra (Lour.) S. et Zucc. wine with two tastes can be obtained, the dipping type Myrica rubra (Lour.) S. et Zucc. wine is a combination of the Myrica rubra (Lour.) S. et Zucc. extraction liquor and Myrica rubra (Lour.) S. et Zucc. fermentation distilled liquor, the Myrica rubra (Lour.) S. et Zucc. has rich fragrance, degradationof anthocyanin can be lowered without additional additives, and in addition, the low wine obtained after the Myrica rubra (Lour.) S. et Zucc. is fermented and distilled can be aged and decolored to obtain Myrica rubra (Lour.) S. et Zucc. dry white with a good taste and the rich fragrance.

Description

technical field [0001] The invention relates to a preparation method of bayberry wine. Background technique [0002] Myrica rubra (Scientific name: Myrica rubra (Lour.) S. et Zucc.) belongs to the small trees or shrubs of Myrica rubra (Lour.) S. et Zucc. It is distributed in East China and Hunan, Guangdong, Guangxi, Guizhou and other regions. Red bayberry is delicious in color and unique in flavor. It is rich in a variety of amino acids and other nutrients that are beneficial to the human body. Among them, the content of calcium, phosphorus and iron is more than 10 times higher than that of other fruits. . [0003] The mature period of red bayberry is mostly concentrated in mid-June to early July, which coincides with the rainy summer season, and the market is concentrated, and it is not resistant to storage and transportation. With the continuous increase of bayberry production, the problem of "difficulty selling fruit" has become increasingly apparent. In order to reduc...

AI Technical Summary

Problems solved by technology

The processing procedure of the soaked bayberry wine is simple and convenient. The washed bayberry and white wine are directly soaked in a certain proportion for 15-20 days, but it is very easy to change color, which greatly limits the circulation and consumption of bayberry wine. Color protectant to prevent the hydrolysis of anthocyanins, such as sugars, glycosides, phenols and organic acids. At present, more researches are on adding organic acids

The addition of this additional additive will affect the flavor and mouthfeel of bayberry wine, and consumers will repel the additive, which will limit the consumption of bayberry wine

In addition, this soaked bayberry wine is mainly based on the taste of white wine, and the sweet and sour flavor of bayberry is insufficient, and the unique fragrance of bayberry itself is relatively weak.

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