CN101074416A

CN101074416A - Production of fruit wine

Info

Publication number: CN101074416A
Application number: CN 200610043970
Authority: CN
Inventors: 胡凤艳
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-05-18
Filing date: 2006-05-18
Publication date: 2007-11-21

Abstract

A process for producing fruit wine is carried out by fermenting red wine, adding into aromatic plant rose petals, dipping, ageing, blending with fresh garnet juice proportionally, freezing, sterilizing and packing into final products. It has natural color, composite fruit wine fragrance and medicinal diet health-care function.

Description

A kind of production of fruit wine

Affiliated technical field

The invention belongs to the wine brewing wine industry field of food engineering class, specifically is a kind of production of fruit wine.

Background technology

Fruit wine generally is representative with grape wine, a kind of fruit raw material of basic employing is brewed extra dry red wine into through fermentation, extra dry white wine or collude to transfer by sugaring again and form three types of half sweet wine and sweet wines, general brew extra dry red wine need be used specific breed, also need some toning kinds simultaneously, and these grape varieties are very rare, deficient, cause the price height, though and common variety such as kyoto grape raw material resources are abundant, but can not make the high extra dry red wine of quality, dry red winew is owing to added white sugar simultaneously, not only reduce the product quality and influenced local flavor, and taste is sweet greasy, lacks pure and fresh joyful sense, and domestic grape wine substantially all adopts the traditional technology brew and colludes accent simultaneously, product special flavour is tending towards homogeneity very much, market not only lacks the personalized product of novelty, and it is compound more to lack a kind of fragrance, fragrant refined, nature, sour-sweet suitable refreshing, the fruit wine product of suitable Chinese's taste.

Summary of the invention

The present invention adopts unique accent technology of colluding, the dry red winew of huge peak kind brew is added scented plants roseleaf immersion ageing, and then add fresh Sucus Granati and collude meticulously and transfer the personalized product form, this product is with the fragrance of Rose, aroma vinous, the fresh fruital of Sucus Granati, rub up knifeedge together, not only given grape wine gorgeous natural colour, the fragrance that fragrance is elegant, pure and fresh joyful, sour-sweet smooth taste, and the Rose of adopting medicine-food two-purpose, Sucus Granati has more been strengthened health-care effect vinous, remedy kyoto grape brew extra dry red wine at look by this kind blending process, fragrant, deficiency on the flavor, because this technology adds the fruit drink of scented plants and different material when ageing, increase the compound fragrant of wine, sweet mouthfeel is refreshing suitable, this technology not only breaks through the framework mode of blending of traditional technology, and the fruit wine product that provides a kind of domestic consumer of adaptation to drink.

Operational path of the present invention:

Technology divides three ones to carry out, and at first adopts kyoto grape brew dry red winew, adds roseleaf then by a certain percentage and soaks, and aromatic base wine is produced in ageing 1 year, adds fresh guava juice more by a certain percentage and colludes meticulously to transfer and form.

Embodiment

Dry red winew, Rose and fresh Sucus Granati.

1, dry red winew: grape variety is a kyoto grape, requires cleaning-less bacteria infection, and normal dry red winew ferments.

2, Rose: the medicine-food two-purpose kind requires fresh or dried roseleaf.

3, Sucus Granati: after requiring to remove pericarp, new fresh fruit grain is squeezed the juice.

4, production technique: the dry red winew that ferments is soaked the roseleaf ageing by 2 ‰ amount, after 1 year, take out petal, get aromatic base wine and add Sucus Granati by 20% amount, adjusting the wine degree with brandy simultaneously is 10 degree, then at-6 ℃--10 ℃ of freezing treatment, take advantage of colod-application cotton cake filtering machine and filter, behind sensory evaluation and physico-chemical analysis, with the smart filter of cardboard filter machine, by plate thin sterilization Machine instantaneous sterilization, sterile filling packaging final prod.

A kind of production of fruit wine, in dry red winew, add scented plants and soak ageing, collude accent with fresh Sucus Granati again, not only given fruit wine gorgeous natural colored, clear bright compound fruit wine fragrance of pleasing the people, sour-sweet comfortable mouthfeel, the medicine-food two-purpose function of roseleaf, Sucus Granati has been strengthened health-care effect vinous simultaneously, forms own unique style.Technology divides three ones to carry out, and at first brewages dry red winew, adds roseleaf immersion, ageing then, adds fresh Sucus Granati at last in proportion, makes finished product by freezing treatment, sterilization, can, packing.

Claims

1, a kind of fruit wine blending process is characterized in that its production technique is:

2, as the described a kind of fruit wine blending process of claim I, the dry red winew that it is characterized in that fermenting, roseleaf soak, and add fresh Sucus Granati then and collude to transfer and form.

3, as the described a kind of fruit wine blending process of claim I, the dry red winew that it is characterized in that new fermentation soaks roseleaf by 2 ‰ amount, old then storage is after 1 year, its aromatic base wine adds fresh Sucus Granati by 20% amount and colludes accent, in-6 ℃--8 ℃ of freezing treatment 6 days, filter with cotton filter, by the sensory evaluation physico-chemical analysis, with Sterile Filtration, sterilization, sterile filling, packaging final prod.