CN104745352A

CN104745352A - Method for making fruit wine

Info

Publication number: CN104745352A
Application number: CN201310723166.1A
Authority: CN
Inventors: 梁槟
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-12-25
Filing date: 2013-12-25
Publication date: 2015-07-01

Abstract

The invention discloses a method for making fruit wine. The method has the advantages of energy saving, emission reduction, high efficiency, environment protection, power consumption reduction and low cost, thereby having high market competitiveness.

Description

A kind of preparation method of fruit wine

Technical field

The present invention relates to a kind of production technique of healthy wine, particularly relate to a kind of preparation method of fruit wine.

Background technology

Alcohol Production grows up on the basis of wine brewing, and China working people will make wine before more than 4000 years.But due to the limitation of production technology level at that time and the level of understanding, Alcohol Production is restricted.Until 1902, China's alcohol industry just starts starting.Establishing in Fujian Province between one at that time take dehydrated sweet potato as the production alcohol factory of raw material.By 1934, Chinese grain distillery built up in Shanghai, and this factory owner will with cane molasses and dehydrated sweet potato for raw material production alcohol

Along with the fast development of society, the growth in the living standard of people, also more and more wider to the demand face of wine, so dissimilar fruit wine also just arises at the historic moment.The long field professor in hirosaki university agronomy life science portion of Japan points out, fruit wine is exactly whole nutrition of having drawn in fruit and the wine made in simple terms, the amino acid wherein containing abundant VITAMIN and needed by human body.Even if sometimes eat something rare the nutrition that fruit can not absorb, but can be absorbed by fruit wine, because nutritive ingredient has been dissolved completely in fruit wine.Long field professor says, containing a large amount of polyphenol in fruit wine, can play the effect suppressing fat to be piled up in human body, makes people be not easy accumulation fat and proud flesh.

At this, the invention provides a kind of preparation method of fruit wine, method energy-saving and emission-reduction provided by the invention, high-efficiency environment friendly, lower energy consumption, reduce costs, have and have the market competitiveness very much.Moreover the fruit wine prepared by the present invention is compared with other drinks, and mouthfeel is fresh and sweet, beautifying face and moistering lotion, for nursing heart, regulate women mood to have more significantly to act on.

Summary of the invention

The selection of fruit of the present invention is: pawpaw, Hylocereus undatus, piscidia, longan, grape, mango, hawthorn, Fructus clausenae lansii.

Embodiment

The fruit of wash clean is removed the peel stoning respectively, then put into inside pulper and blend, removing filter residue, gets filtrate, put in fermentation vessel, add the honey of filtrate volume per-cent 3 ~ 5%, and mass percent is the dry yeast of 2%, stirs, carry out the fermentation of 15 ~ 20 days by a definite date, control fermentation time well, unsuitable long, with the mouthfeel of anti-tamper fruit wine;

Put the fruit karusen fermented into Distallation systm to distill, distillation temperature controls at about 70 ~ 80 degree, distills 20 ~ 30 minutes.

In choosing fruit process, the selection of fruit can also be cherry, lichee, tangerine orange isothermal fruit.

Need the tank switching process carrying out 3 ~ 4 times in fermenting process, tank switching process is to ensure that fermentation is more abundant, the nutritive ingredient in fruit can being discharged well.

Fermentation comprises fermenting twice, primary fermentation and secondary fermentation, and the time is 10 ~ 15 days respectively.

The honey added in fermentation is secondary honey, and total sugar degree is 45 ~ 50%.

The alcoholic strength of the fruit wine drawn after distillation is 9 ~ 10 degree.

Claims

1. a preparation method for fruit wine, is characterized in that, comprises the following steps:

(1) choosing fruit: select fresh, full, that moisture is sufficient pawpaw, Hylocereus undatus, piscidia, longan, grape, mango, hawthorn, Fructus clausenae lansii, clean up, classification is put into inside fruit tray for subsequent use;

(2) remove the peel stoning: the fruit of wash clean is removed the peel stoning respectively, then puts into inside pulper and blend, removing filter residue, gets filtrate;

(3) ferment: the filtrate obtained after blending is put in fermentation vessel, add the honey of filtrate volume per-cent 3 ~ 5%, and mass percent is the dry yeast of 2%, stirs, carries out the fermentation of 15 ~ 20 days by a definite date;

(4) distill: put the fruit karusen fermented into Distallation systm and distill, distillation temperature controls at about 70 ~ 80 degree, distills 20 ~ 30 minutes.

2. the preparation method of fruit wine according to claim 1, is characterized in that, in described choosing fruit process, the selection of fruit can also be cherry, lichee, tangerine orange isothermal fruit.

3. the preparation method of fruit wine according to claim 1, is characterized in that, needs the tank switching process carrying out 3 ~ 4 times in described fermenting process.

4. the preparation method of fruit wine according to claim 1, is characterized in that, described fermentation comprises fermenting twice, primary fermentation and secondary fermentation, and the time is 10 ~ 15 days respectively.

5. the preparation method of fruit wine according to claim 1, is characterized in that, the honey added in described fermentation is secondary honey, and total sugar degree is 45 ~ 50%.

6. the preparation method of fruit wine according to claim 1, is characterized in that, the alcoholic strength of the fruit wine drawn after described distillation is 9 ~ 10 degree.