CN1683502A

CN1683502A - Brewed fruit wine and its preparing method

Info

Publication number: CN1683502A
Application number: CN 200510200088
Authority: CN
Inventors: 冷博
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-02-08
Filing date: 2005-02-08
Publication date: 2005-10-19

Abstract

The brewed fruit wine is prepared through directly fermenting fruit juice or brewing blended fruit juice to obtain wine with low alcohol content and adding fresh or dried fruit into the wine to obtain fruit wine. The present invention makes it possible for the consumer to distinguish the fruit wine brewing material intuitively and the fruit wine with fruit is beautiful. As one novel drink, the brewed fruit wine has fruit with the scent of wine and wine with fruit scent.

Description

A kind of brewed fruit wine and preparation method thereof

Technical field

The present invention relates to a kind of brewed fruit wine and preparation method thereof.

Background technology

Existing brewed fruit wine and preparation method thereof all is with fruit syrup direct fermentation basically or leads to low alcohol directly bottling then after blending, and is not truly fruit wine and adopt the method be similar to traditional Chinese medical science medicinal liquor to soak the wine that forms.The wine liquid of fruit wine is or different color and lusters such as yellow or red or green or transparent, and under the prerequisite of label reading not, the human consumer is difficult to judge the composition of wine liquid in the bottle outlet.And the local flavor of existing fruit wine is single.At application number is " 91110995.1 ", name is called to have provided in the patent application of " a kind of method of making fruit wine " a kind ofly makes elementary fruit wine with the fruit syrup fermentation, blend with the modulating liquid that contains edible ethanol 20%, leave standstill the system wine method of further fermenting about two weeks, the fruit wine that this method provides has been lost the original local flavor of fruit wine.Under the prerequisite of label reading not, the human consumer also is difficult to judge intuitively the composition of wine liquid.

Summary of the invention

Purpose of the present invention is exactly to judge the problem of the composition of fruit wine wine liquid in the bottle outlet in order to need not label reading more than solving, and the single problem of existing fruit wine local flavor, and a kind of directly perceived, simple, practical preparation method is provided.

For achieving the above object, the present invention proposes a kind of brewed fruit wine, is with fruit syrup direct fermentation or the low alcohol that leads to after blending, is mixed with the fruit of fruit or the dried fruit after the drying dehydration in the wine liquid of described fruit wine.

The single wine liquid that the wine liquid of described fruit wine leads to for single variety fruit, or the fruit of a plurality of kinds the wine liquid or its wine liquid mixture that lead to.

The fruit of described fruit or dried fruit are the fruit or the dried fruit of the fruit of single variety, or the mixing of the fruit of the fruit of a plurality of kinds or dried fruit.

The fruit of described fruit or dried fruit are the fruit or the dried fruit of fruit whole or bunchiness, or the fruit or the dried fruit of the fruit after separation or cutting.

Added vapour in the wine liquid of described fruit wine.

The present invention also proposes a kind of preparation method of brewed fruit wine, is with fruit syrup direct fermentation or leads to low alcohol after blending, and adds the fruit of fruit or the dried fruit after the drying dehydration in the wine liquid of described fruit wine.

Lead to the wine liquid of single described fruit wine with the fruit of single variety, or lead to the wine liquid of described fruit wine, or make mixture with the wine liquid of the fruit of a plurality of kinds with the fruit of a plurality of kinds.

In the wine liquid of described fruit wine, add the fruit or the dried fruit of the fruit of single variety, or the fruit of the fruit of a plurality of kinds or dried fruit.

In the wine liquid of described fruit wine, add the fruit or the dried fruit of fruit whole or bunchiness, or the fruit or the dried fruit of the fruit after separation or cutting.

In the wine liquid of described fruit wine, add vapour, make it to become a kind of low alcohol sparkle wine.

Because adopted above scheme,

1, existing fruit wine and preparation method thereof all is with fruit syrup direct fermentation basically or leads to low alcohol directly bottling then after blending, wine liquid is or different color and lusters such as yellow or red or green or transparent, under the prerequisite of label reading not, the human consumer is difficult to judge the composition of wine liquid in the bottle outlet.The present invention is by adding the fruit or the dried fruit of corresponding fruit in wine liquid, the brewing materials of this fruit wine just can allow the human consumer need not label reading and judges the composition of wine liquid in the bottle outlet intuitively, and can increase aesthetic feeling

2, in addition, the variation of matter has taken place in fruit or fruit juice in brewageing into the process of wine, and a part of sugar becomes alcohol, and compositions such as nitrogenous thing, tannin have reduced, and aromatoising substance has increased.And the local flavor of fruit is different from the local flavor of its brewing material.By in wine liquid, adding the fruit or the dried fruit of corresponding fruit, make fruit permeate the fragrance of fruit wine, and soaking into the fragrance of fruit juice in the fruit in the fruit wine that in fact the present invention provides a kind of novel food product for people.

3, in the wine liquid of described fruit wine, add vapour after, product of the present invention becomes a kind of novel low alcohol sparkle wine.Therefore, the present invention has further enriched the selection of people's daily lifes.

The present invention is described in further detail below by specific embodiment.

Embodiment

Embodiment one, and a kind of brewed fruit wine and preparation method thereof is with fruit syrup direct fermentation or lead to low alcohol after blending, and is mixed with fruit or the dried fruit after the drying dehydration, the just brewing materials of this fruit wine of corresponding fruit in the wine liquid of described fruit wine.The single wine liquid that the wine liquid of described fruit wine leads to for single variety fruit, described fruit or dried fruit are the fruit or the dried fruit of single variety, described fruit or dried fruit are the fruit or the dried fruit of fruit whole or bunchiness, or the fruit or the dried fruit of the fruit after separation or cutting.In the present embodiment, described fruit or dried fruit include but not limited to grape, Kiwifruit, citrus, pineapple, apple, jujube, plum, hawthorn, red bayberry, cherry, pawpaw, orange, strawberry, lichee, longan, matrimony vine, pears, pomegranate, red bean, persimmon, cowberry, the gold melon, pumpkin, tomato, black nightshade, watermelon, black soya bean, green cucumber, lotus nut, glutinous rice, mulberries, the thorn plum, Roselle Calyx, peach, milled glutinous broomcorn millet, shizandra berry, balsam pear, ginkgo, corn, hami melon, bamboo, melon, shaddock, lemon, apricot, mango, banana, raspberry, ginger, rambutan, elderberry, carambola, marsh marigold, coconuts etc. can be used for the food of fermented fruit wine, and the wine liquid of described fruit wine includes but not limited to grape wine, Yangtao wine, citrus wine, pineapple wine, hard cider, jujube wine, plum wine, Hawthorn Fruit Wine, red bayberry wine, xeres, papaya wine, orange wine, strawberry wine, litchi spirit, wine of longan, Lycium chinense wine, pear wine, pomegranate wine, red bean wine, persimmon wine, cowberry wine, Jinguo wine, Fructus Cucurbitae moschatae fenmented product, tomato wine, black nightshade wine, watermelon wine, black soya bean wine, cucumber wine, lotus seed wine, sticky rice wine, morat, thorn plum wine, Roselle wine, peach brandy, milled glutinous broomcorn millet wine, Schisandra wine, Momordicacharantial wine, YINGXINGJIU, corn wine, melon wine, bamboo wine, melon wine, shaddock wine, lemon wine, apricot wine, mango wine, banana wine, raspberry wine, ginger wine, rambutan wine, elderberry wine, starfruit wine, marsh marigold wine, arrack etc.For example, add red FRUCTUS LYCII in faint yellow translucent Lycium chinense wine liquid, it is the fruit wine made from matrimony vine that the human consumer can judge this easily, and very attractive in appearance.FRUCTUS LYCII after soaking does not have some local flavor when edible.

Embodiment two, on the basis of embodiment one, lead to wine liquid or lead to wine liquid then by a certain percentage with its mixing with different fruit respectively with the fruit of a plurality of kinds.In wine liquid, add the fruit or the dried fruit of corresponding a plurality of kinds, comprise the fruit or the dried fruit of whole fruit, or the fruit or the dried fruit of the fruit after separation or cutting.For example, the plum ginger wine is to lead to wine after mixing with the juice of plum and ginger, and whole the fruit and the ginger splices that add plum then when bottling are made.Above-described various fruit wine should adopt the wide-necked bottle packing to make things convenient for putting into of fruit.

Embodiment three, on the basis of embodiment one, add vapour in wine liquid, make it to become low alcohol sparkle wine.For example, in the wine that cherry is brewageed, in wine liquid, add vapour again behind the fruit of the cherry of whole of interpolation or bunchiness, just become a kind of novel cherry light sparkling wine.

Claims

1. brewed fruit wine is with fruit syrup direct fermentation or the low alcohol that leads to after blending, it is characterized in that: be mixed with the fruit of fruit or the dried fruit after the drying dehydration in the wine liquid of described fruit wine.

2. brewed fruit wine according to claim 1 is characterized in that: the single wine liquid that the wine liquid of described fruit wine leads to for single variety fruit, or the fruit of a plurality of kinds the wine liquid or its wine liquid mixture that lead to.

3. brewed fruit wine according to claim 1 is characterized in that: the fruit of described fruit or dried fruit are the fruit or the dried fruit of the fruit of single variety, or the mixing of the fruit of the fruit of a plurality of kinds or dried fruit.

4. brewed fruit wine according to claim 3 is characterized in that: the fruit of described fruit or dried fruit are the fruit or the dried fruit of fruit whole or bunchiness, or the fruit or the dried fruit of the fruit after separation or cutting.

5. according to claim 1,2,3,4 described brewed fruit wines, it is characterized in that: added vapour in the wine liquid of described fruit wine.

6. the preparation method of a brewed fruit wine is with fruit syrup direct fermentation or lead to low alcohol after blending, and it is characterized in that may further comprise the steps: add the fruit of fruit or the dried fruit after the drying dehydration in the wine liquid of described fruit wine.

7. the preparation method of brewed fruit wine according to claim 5, it is characterized in that further comprising the steps of: the wine liquid that leads to single described fruit wine with the fruit of single variety, or lead to the wine liquid of described fruit wine, or make mixture with the wine liquid of the fruit of a plurality of kinds with the fruit of a plurality of kinds.

8. the preparation method of brewed fruit wine according to claim 5 is characterized in that further comprising the steps of: the fruit or the dried fruit of the fruit of interpolation single variety in the wine liquid of described fruit wine, or the fruit of the fruit of a plurality of kinds or dried fruit.

9. the preparation method of brewed fruit wine according to claim 7 is characterized in that further comprising the steps of: the fruit or the dried fruit of interpolation fruit whole or bunchiness in the wine liquid of described fruit wine, or the fruit or the dried fruit of the fruit after separation or cutting.

10. according to the preparation method of claim 6,7,8,9 described brewed fruit wines, it is characterized in that further comprising the steps of: in the wine liquid of described fruit wine, add vapour, make it to become a kind of low alcohol sparkle wine.