CN104651168A - Kiwi fruit wine production process - Google Patents
Kiwi fruit wine production process Download PDFInfo
- Publication number
- CN104651168A CN104651168A CN201310591077.6A CN201310591077A CN104651168A CN 104651168 A CN104651168 A CN 104651168A CN 201310591077 A CN201310591077 A CN 201310591077A CN 104651168 A CN104651168 A CN 104651168A
- Authority
- CN
- China
- Prior art keywords
- wine
- sugar
- ratio
- add
- kiwi fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
According to the present invention, the production method is achieved through the following technical scheme, and a kiwi fruit wine production method is developed; the kiwi fruit wine production method is characterized by comprising: juicing kiwi fruits, adding a proper amount of sugar, adding water according to a pulp ratio of 1:1, blending until the sugar content is 10-15%, adding SO2 according to a ratio of 0.3-0.5 g per liter, adding an appropriate amount of a fruit acid to adjust the pH value to 3-4, soaking for 4 day with a pure grain wine having an alcoholicity of 56 DEG according to a ratio of the fruit to the wine of 2-3, standing for 1 day, sucking out the wine, then adding the pure grain wine to carry out secondary soaking, precipitating, filtering the soaking wine, and adding an appropriate amount of distilled water and sugar to blend so as to obtain the kiwi fruit wine; and the kiwi fruit wine is rich in vitamin C and vitamin E, has strong antioxidant effect, further has effects of prevention of arteriosclerosis, diabetes, liver dysfunction and other diseases, and provides a certain effect on chronic fatigue.
Description
Technical field
The present invention relates to fruit wine manufacture craft manufacture field, particularly relate to a kind of manufacture craft of Yangtao wine.
Background technology
Medical expert advises, for the people of confirmed fatigue, while taking a good rest, often can drink Yangtao wine.Kiwifruit rich vitamin C and vitamin-E, have very strong antioxygenation, can not only the disease such as prevention of arterial sclerosis, diabetes, hepatic insufficiency, also to have some improvement effect to confirmed fatigue.Be a kind of fruit and medicine fruit of highly beneficial value, the object of the invention is to utilize these features of Yangtao wine to make a kind of Yangtao wine and manufacture craft thereof.
Summary of the invention
The present invention is achieved by the following technical solutions, have developed a kind of manufacture craft of Yangtao wine, it is characterized in that, Yangtao wine is by after squeezing juice in kiwi fruit, add appropriate sugar and add moisture in pulp 1:1 ratio to be transferred to sugar degree be 10-15%, then adding 0.3-0.5g proportioning by often liter and add SO
2, and add appropriate tartaric acid pH value is transferred to 3-4, soak 4 days with the pure grain wines of 56 degree in the fruit of 2-3 and the ratio of wine, leave standstill 1 day, wine is extracted out, then put into the immersion of pure grain wine second time, then sedimentation and filtration soaking wine, adds appropriate distilled water and sugar hook is right, furnishing Yangtao wine.
Feature of the present invention is Kiwifruit rich vitamin C and vitamin-E, has very strong antioxygenation, can not only the disease such as prevention of arterial sclerosis, diabetes, hepatic insufficiency, also to have some improvement effect to confirmed fatigue.
Embodiment
Embodiment: a kind of manufacture craft of Yangtao wine, is characterized in that: formula is with fresh Kiwifruit for raw material, adding moisture in 1:1 ratio, to be transferred to sugar degree be 10-15%; 1, adopt fresh Kiwifruit to be raw material, through cleaning, sterilization, broken, after making pulp juice, add appropriate sugar and add moisture in pulp 1:1 ratio to be transferred to sugar degree be 10-15%, then add 0.3-0.5g proportioning by often liter and add SO
2, and add appropriate tartaric acid pH value is transferred to 3-4.
2, soak 4 days with the pure grain wine of 56 degree in the fruit of 2-3 and the ratio of wine, leave standstill 1 day, by wine extraction, then put into the immersion of pure grain wine second time, then sedimentation and filtration soaking wine, adds appropriate distilled water and sugar hook is right, furnishing Yangtao wine.
Claims (3)
1. a manufacture craft for Yangtao wine, is characterized in that: formula is with fresh Kiwifruit for raw material, and adding moisture in 1:1 ratio, to be transferred to sugar degree be 10-15%.
2. according to claim 1, adopt fresh Kiwifruit to be raw material, through cleaning, sterilization, broken, after making pulp juice, add appropriate sugar and add moisture in pulp 1:1 ratio to be transferred to sugar degree be 10-15%, then add 0.3-0.5g proportioning by often liter and add SO
2, and add appropriate tartaric acid pH value is transferred to 3-4.
3. according to claim 2, soak 4 days with the pure grain wines of 56 degree in the fruit of 2-3 and the ratio of wine, leave standstill 1 day, by wine extraction, then put into the immersion of pure grain wine second time, then sedimentation and filtration soaking wine, adds appropriate distilled water and sugar hook is right, furnishing Yangtao wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310591077.6A CN104651168A (en) | 2013-11-22 | 2013-11-22 | Kiwi fruit wine production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310591077.6A CN104651168A (en) | 2013-11-22 | 2013-11-22 | Kiwi fruit wine production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104651168A true CN104651168A (en) | 2015-05-27 |
Family
ID=53242821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310591077.6A Pending CN104651168A (en) | 2013-11-22 | 2013-11-22 | Kiwi fruit wine production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104651168A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105543051A (en) * | 2016-02-18 | 2016-05-04 | 四川农兴源农业开发有限责任公司 | Kiwi fruit blended liquor and brewing method thereof |
-
2013
- 2013-11-22 CN CN201310591077.6A patent/CN104651168A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105543051A (en) * | 2016-02-18 | 2016-05-04 | 四川农兴源农业开发有限责任公司 | Kiwi fruit blended liquor and brewing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150527 |
|
| WD01 | Invention patent application deemed withdrawn after publication |