CN105368640A - Fruit wine preparation method - Google Patents

Abstract

The invention discloses a fruit wine preparation method. The fruit wine is characterized by being prepared from, by weight, 5-25 parts of longan pulp, 5-20 parts of apples, 3-10 parts of red dates, 30-60 parts of flos rosae rugosae, 5-20 parts of pears, 20-30 parts of peaches, 10-15 parts of grapes and 10-15 parts of blueberries. The method includes steps: cleaning fruits, removing kernels, adding the flos rosae rugosae, pulping, adding yeast for fermentation, using diatomite for residue removal and filtration, performing secondary fermentation, using bentonite for fining and clarifying, performing rough filtration, performing fine filtration and ageing. The fruit wine prepared according to the fruit wine preparation method has the advantages of rich fruit aroma and rich nutrition; in addition, the fruit wine with strong rose fragrance is high in nutritional value and has healthcare efficacies of Qi replenishing, blood enriching, detoxifying, beautifying and eyesight improving. Furthermore, the preparation method is simple and low in cost.

Description

A kind of preparation method of fruit wine

Technical field

The present invention relates to a kind of making method, be specifically related to a kind of preparation method of fruit wine.

Background technology

Wine is indispensable beverage in human diet culture, and relatives and friends meet, and observe the day, and giving a banquet etc. all can not keep from drink, and as the saying goes, it is not a banquet without wine.Modern study shows, white wine has and helps the efficacy of a drug, thick stomach, promoting blood circulation, flourish effect of supporting skin, appropriate beverage wine, can excitor nerve, promotes blood circulation, is conducive to healthy, but drinking too much, then can damage health, especially serious to the damage of liver.

Fruit wine has higher nutritive value compared with white wine and beer, also even better to the benefit of health.Although containing alcohol in fruit wine, content and white wine, beer and grape wine are compared very low, be generally 5 to 10 degree, the soft drink can be used as after meal or before sleeping is drunk, liking especially by female friend.Contain amino acid and the polyphenol of abundant VITAMIN and needed by human body in fruit wine, the effect suppressing fat to be piled up in human body can be played, make people be not easy to accumulate fatty and proud flesh.In addition, compared with other drinks, fruit wine is more obvious for the effect of nursing heart, adjustment women mood.

Summary of the invention

Technical problem to be solved by this invention, provide a kind of the smell of fruits is very sweet and there is flowery odour, preparation method that the fruit wine of muddy brown stain is not easily turned in long-time preservation.

For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of preparation method of fruit wine, is made up of following parts by weight raw material: with longan pulp 5 ~ 25 parts, apple 5 ~ 20 parts, red date 3 ~ 10 parts, Rose 30 ~ 60 parts, pears 5-20 part, honey peach 20-30 part, grape 10-15 part, blueberry 10-15 part;

The steps include:

Fruit cleaned stoning, add Rose and to pull an oar → add glue clarification → coarse filtration → smart filter → ageing under Secondary Fermentation after yeast fermentation → utilize diatomite deslagging filtering → utilize wilkinite;

Described yeast is fruit wine class yeast, and the add-on of fruit wine class yeast accounts for 3.5% ~ 4.5% of slurries quality; Described technological condition for fermentation is: leavening temperature is 20 ~ 24 DEG C, and fermentation time is 13 ~ 15 days;

Described utilize after diatomite deslagging filtering in Secondary Fermentation process, secondary fermentation condition is: leavening temperature is 22 ~ 24 DEG C, and fermentation time is 3 ~ 4 months;

Described traditional aging process, temperature is 15 ± 1 DEG C, is placed in oak barrel ageing more than 6 months, filters, obtains fruit wine.

Described coarse filtration filter screen aperture is 2 ~ 3 μm; Described essence filters filter aperture of filter screen < 0.5 μm.

Beneficial effect: the fruit wine adopting the preparation method of fruit wine disclosed by the invention to prepare has that the smell of fruits is very sweet, nutritious feature; This product has strong rose aroma, and simultaneously also containing abundant nutritive value, have the health-care effect of benefiting vital QI for enriching blood, toxin-expelling and face nourishing, beauty treatment improving eyesight, preparation method is simple, and cost is low.

Embodiment

In order to preferably understand the present invention, below in conjunction with embodiment, the present invention is further described, but the scope of protection of present invention is not limited to the scope of embodiment statement.

Embodiment

A preparation method for fruit wine, is made up of following raw material: with longan pulp 25Kg, apple 18Kg, red date 9Kg, Rose 50Kg, pears 15Kg, honey peach 23Kg, grape 15Kg, blueberry 12Kg;

The steps include:

Fruit cleaned stoning, add Rose and to pull an oar → add glue clarification → coarse filtration → smart filter → ageing under Secondary Fermentation after yeast fermentation → utilize diatomite deslagging filtering → utilize wilkinite;

Described yeast is fruit wine class yeast, and the add-on of fruit wine class yeast accounts for 3.5% ~ 4.5% of slurries quality; Described technological condition for fermentation is: leavening temperature is 20 ~ 24 DEG C, and fermentation time is 13 ~ 15 days;

Described utilize after diatomite deslagging filtering in Secondary Fermentation process, secondary fermentation condition is: leavening temperature is 22 ~ 24 DEG C, and fermentation time is 3 ~ 4 months;

Described traditional aging process, temperature is 15 ± 1 DEG C, is placed in oak barrel ageing more than 6 months, filters, obtains fruit wine.

After fruit wine storage ageing terminates, sampling detects, ethanol content >=12%; Sugar content: 1.3 ~ 1.8%; Sanitary index (microorganism) meets national standard.

Claims (2)

1. a preparation method for fruit wine, is characterized in that: be made up of following parts by weight raw material: with longan pulp 5 ~ 25 parts, apple 5 ~ 20 parts, red date 3 ~ 10 parts, Rose 30 ~ 60 parts, pears 5-20 part, honey peach 20-30 part, grape 10-15 part, blueberry 10-15 part;

The steps include:

Fruit cleaned stoning, add Rose and to pull an oar → add glue clarification → coarse filtration → smart filter → ageing under Secondary Fermentation after yeast fermentation → utilize diatomite deslagging filtering → utilize wilkinite;

Described yeast is fruit wine class yeast, and the add-on of fruit wine class yeast accounts for 3.5% ~ 4.5% of slurries quality; Described technological condition for fermentation is: leavening temperature is 20 ~ 24 DEG C, and fermentation time is 13 ~ 15 days;

Described utilize after diatomite deslagging filtering in Secondary Fermentation process, secondary fermentation condition is: leavening temperature is 22 ~ 24 DEG C, and fermentation time is 3 ~ 4 months;

Described traditional aging process, temperature is 15 ± 1 DEG C, is placed in oak barrel ageing more than 6 months, filters, obtains fruit wine.

2. the preparation method of a kind of fruit wine according to claim 1, is characterized in that: described coarse filtration filter screen aperture is 2 ~ 3 μm; Described essence filters filter aperture of filter screen < 0.5 μm.