JPS6037973A - Preparation of fruit liquor - Google Patents

Abstract

PURPOSE:To prepare a fruit liquor having the unique flavor of the fruit, by using peeled fruit having the shape of the original fruit as the raw material, and transferring the saccharides and the flavor of the fruit to the liquid. CONSTITUTION:A peeled fruit having the original shape of the fruit is immersed in a liquid in a somewhat unevenly distributed state. A proper amount of sugar is added to the liquid, and the mixture is sealed in a container to effect the spontaneous fermentation. After the start of the fermentation, the temperature of the mixture is controlled slowly from the temperature near the room temperature, and the container is oscillated at regular intervals to effect thorough mixing of the liquid. The mixture is filtered after about 2-3 monthes.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fruit wine that retains the unique aroma of fruit.

The conventional method for producing fruit liquor is to squeeze the peeled fruit to make juice, add various types of ferments and alcohol, steam it to ferment, filter it, and store it in a wooden container at a constant temperature. .

Because of this, the fruit has a long shelf life until it loses its unique aroma and becomes a text. ! The production turnover rate was also poor, and it was necessary to devise a solution to these decision points.

The purpose of this invention is to preserve the unique aroma of fruits, shorten the storage period until it is turned into alcoholic beverages, and increase the turnover rate of a-brewing.

To explain this invention, the method for producing fruit wine involves peeling the fruit, washing the fruit in its original form, and immersing the fruit in a container containing a liquid in a somewhat unevenly distributed state.

Sprinkle an appropriate amount evenly over the soaked fruit, mix, and seal.

After 2 days of sealing, the combination of acidity released from the fruit and sugar causes a state of natural fermentation to occur.

Once the fermentation process has started, the fermentation process is gradually carried out by adjusting the temperature from a low temperature close to natural temperature.

Appropriate temperature control depends on the type of target fruit, but while fermenting at a temperature between a minimum temperature of 15 degrees and a maximum temperature of 40 degrees,
Open the sealed area at regular intervals,
Apply vibration to the container so that the limbs can be evenly mixed in the container, then seal the opened area again and leave it aside.

By allowing the sugar and aroma to penetrate into the liquid itself, this is the secret to better preserving the fruit's unique aroma.The fermentation period depends on the amount of fruit, sugar, and liquid combined. , about 2 minutes after the fermentation process begins.
Leave it to ferment for 3 to 3 months.

Also, during the fermentation period, alcohol content detection tests are conducted from time to time to produce fruit liquor.

Once the fermentation period is over, it is drained from the container and then filtered.

The filtered corrugated material is dispersed in each container and stored in a storage room with constant temperature control.

It has a shelf life of about one month, and then becomes a delicious fruit drink.
Used as a product.

As explained below, this invention utilizes the natural fermentation state that occurs due to the combination of acidity and sugar released from the fruit in the limbs, and ferments while adjusting from a low temperature close to natural temperature. There are characteristics that lead to

Therefore, even after filtering, the fruit's unique aroma is not lost, and the alcohol content increases as the days pass, so it maintains its effectiveness as a fruit liquor.

Claims (1)

[Claims] A liquid is added to the peeled fruit, and the dressing is added and mixed. While guiding natural fermentation, we gradually adjust the temperature from a low temperature,
Also, the container is vibrated at regular intervals so that the liquid inside can be mixed without any problem. In this way, the aroma of the fruit permeates the liquid, creating a richly aromatic fruit liquor.