Dry type fermentative wine of aloe, and production technique

Abstract

This invention discloses a dry aloe fermented wine and its breeding technique. The technique comprises: fermenting aloe and base liquor to produce dry aloe fermented wine. Since aloe has such characteristics as high viscosity, high nutrition, low acidity, low sugar content and easy decay, the technique uses special enzyme and such procedures as low temperature zymolysis, anaerobic fermentation, concentration and flavor adjustment to produce dry aloe fermented wine with high nutrition, good taste and stable quality. The wine can satisfy the state standards.

Description

Technical field: [0001] The invention relates to a dry fruit and vegetable wine and a brewing method thereof, especially a brewing method of an aloe dry wine. Background technique: [0002] The present invention mainly learns from the production technology of dry fruit wine, so it has similarities with the production process of dry wine on the whole, such as crushing juice, inoculating yeast, fermentation, management during fermentation, filtration and clarification, filling, etc. Both aspects use open technology extensively. [0003] However, aloe juice is prone to oxidative browning, strong light sensitivity and heat sensitivity in the processing process, and the original juice is easily corrupted and precipitated during fermentation. Directly adopting general-purpose technology cannot make aloe ferment healthily. Therefore, among the varieties of aloe wines currently on the market, white wine There are many, only a few colored wines and beer products. Wherein, the techn...

AI Technical Summary

Problems solved by technology

[0009] Aloe vera has excellent health care and beauty effects, and has remarkable effects in strengthening the stomach, regulating the intestines, promoting choleresis, anti-inflammatory and antibacterial, promoting wound healing, and treating injuries. The problem of bad taste is that the glue juice obtained after the crushed aloe vera is easy to be softened and liquefied in the fermentation process, the sugar content and acidity are low when aloe vera is used alone, so it cannot be fermented healthily, and the existing yeast makes the aloe vera stink during fermentation or It becomes sour, and the prepared wine is prone to precipitate turbid flocs, and the grassy smell of aloe is likely to remain in the wine. Therefore, it is an urgent problem to be solved by artificially optimizing the environment for fermentation and brewing high-quality aloe wine.