The invention relates to a method for
brewing high-acid low-
sugar small
berry fruit wine, in particular to a method for
brewing raspberry
wine using raspberry as a fermenting material and an application for carrying out the same. The method comprises the following steps of: crushing rinsed raspberry fruits which are free of insects and unrotten, adding
pectinase and
cellulose during crushing to perform zymohydrolysis, and adding white granulated
sugar; performing primary acidity regulation by adopting
potassium tartrate; adding
Saccharomyces cerevisiae into
fruit juice to perform primary
fermentation, and performing back flow and
solid-liquid separation after the primary
fermentation; adding active aster
flavor yeast into the
fruit juice which is performed with the
solid-liquid separation to perform secondary
fermentation, esterifying the fermented
fruit juice and reducing the acidity naturally, performing the
solid-liquid separation to receive filtrate, namely raspberry brut, and receiving the raspberry
wine which is the aged brut. The method uses two yeasts with different fermentation functions for
brewing to acquire the raspberry
fruit wine with soft taste and full-bodied ester
flavor, and maintains special
flavor peculiar to the raspberry fruits,
nutrient contents in the raspberry,
oxidation resistance and other biological functions.