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Fruit wine and making method thereof

A technology of eucalyptus fruit wine and a production method, which is applied to the field of fruit wine and its brewing, can solve the problems of high raw material price, shortage of raw materials, shortage of grape raw materials, etc., and achieves the effects of low cost, strong aroma and special aroma.

Inactive Publication Date: 2007-02-21
于晓峰 +3
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  • Summary
  • Abstract
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AI Technical Summary

Problems solved by technology

However, due to the fact that most of the domestically produced fruit wine is wine, and the production of fresh grapes suitable for brewing wine in my country is limited, the shortage of raw materials is serious, and the price of raw materials is getting higher and higher. Moreover, due to the limitations of geographical environment, climatic conditions and cultivation techniques, there is a shortage of grape raw materials. It is difficult to resolve the contradictions in the near future

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1, brew Oli fruit wine with Oli fresh fruit

[0024] The brewing of Oli fruit wine with Oli fresh fruit comprises the following steps:

[0025] 1. Picking: Timely picking of fresh Oligo fruit is the guarantee for obtaining high-level Oligo wine, and the maturity of the fruit is required to be about 90%;

[0026] 2. Sorting: remove rotten and diseased fruits;

[0027] 3. Crushing: The harvested fresh fruit should be crushed within 20 hours and put into the fermentation tank;

[0028] 4. Before putting the crushed fruit into the fermenter, put 1 liter of 6% sulfurous acid into it to prevent the juice from oxidizing. The concentration of sulfurous acid in the medium was kept at 60mg / L. 30% of the space should be reserved in the fermenter to avoid overflow due to rising fermentation temperature;

[0029] 5. Fermentation of original wine: soaking, adding 40 g / ton of pectinase fermentation liquid (it can be increased to 50 g / ton of fermentation liquid when the ...

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Abstract

The present invention relates to a cerasus humilis fruit wine made up by using psammophyte cerasus humilis fruit as raw material and its making method. (1) breaking cerasus humilis fresh fruit, (2) fermentation; (3) adding pectinase and red wine yeast, fermentation, regulating acid and regulating sugar; (4). separating and removing residuum; (5) fermentation; (6) apple milk fermentation; (7) overhauling; and (8) clearing so as to obtain the invented product cerasus humilis fruit wine with red colour and palatefull taste.

Description

technical field [0001] The invention relates to a fruit wine and a brewing method thereof. Background technique [0002] With the development of my country's economy, the improvement of people's living standards and quality, and the changes in people's consumption concepts and drinking habits, the bulk of alcohol consumption has changed from grain to fruit wine and beer. Fruit wine brewed with various fruits as raw materials , low alcohol content, mild and refreshing wine quality, strong fruit flavor, high nutritional value, basically maintains the natural nutrients in the fruit, and is rich in various amino acids, vitamins and minerals needed by the human body. The most promising wine in the world. At present in my country, the consumption of fruit wine, especially dry fruit wine, is increasing year by year, and the annual per capita consumption has reached 0.27 liters. However, due to the fact that most of the domestically produced fruit wine is wine, and the production of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 于晓峰徐作滨陈玮刘志国
Owner 于晓峰
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