WO2014044153A1 - 水果酒及其制作方法 - Google Patents

水果酒及其制作方法 Download PDF

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Publication number
WO2014044153A1
WO2014044153A1 PCT/CN2013/083497 CN2013083497W WO2014044153A1 WO 2014044153 A1 WO2014044153 A1 WO 2014044153A1 CN 2013083497 W CN2013083497 W CN 2013083497W WO 2014044153 A1 WO2014044153 A1 WO 2014044153A1
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Prior art keywords
wine
fruit
month
drinking
dried
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PCT/CN2013/083497
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English (en)
French (fr)
Inventor
谢亚坚
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Xie Yajian
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Publication of WO2014044153A1 publication Critical patent/WO2014044153A1/zh

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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

Definitions

  • the invention relates to the technical field of wine making, in particular to a fruit wine and a preparation method thereof.
  • fructose has the effect of accelerating the elimination of alcohol in the blood.
  • fructose In 1500 ml/L patients, after 200 g of fructose (40% fructose in 500 ml), the elimination rate was 23% higher than the control. More than 90% of the human body's alcohol intake is metabolized by the liver, and alcohol is eliminated by the fructose in the blood, which can reduce the liver's alcohol metabolism load. In addition, fructose can also reduce the hypoxic damage of alcohol to hepatocytes, reduce the death of hypoxic hepatocytes, and restore the metabolic capacity of hepatocytes in the absence of oxygen elimination. Fructose has a significant role in protecting the liver. Fructose is abundant in fruit nutrition, and drinking eutrophic fruit wine containing a lot of fructose can reduce or eliminate the harm of alcohol to drinking people. Summary of the invention
  • the main object of the present invention is to provide a fruit wine and a method for producing the same.
  • the invention provides a fruit wine, which comprises dried or dehydrated dried fruit and drinking wine.
  • the ratio of the dried fruit to the drinking wine is h 2 ⁇ l : 5
  • the alcohol content of the drinking wine is 15 %VOL ⁇ 80%VOL
  • the drinking wine is white wine, red wine, wine, yellow wine or green wine.
  • the ratio of the ratio of the dried fruit to the drinking wine is 1: 2 ⁇ 1: 2.9, and the alcohol content of the drinking wine is 15% VOL ⁇ 80°/. VOL.
  • the ratio of the ratio of the dried fruit to the drinking wine is 1:3 ⁇ 1: 3.9 by weight ratio, and the alcohol content of the drinking wine is 15% VOL ⁇ 80% VOL.
  • the ratio of the arrangement of the fruit to the drinking wine is 1: 4 to 1: 5, and the alcohol content of the drinking wine is 15% VOL ⁇ 80% VOL.
  • the fruit is a fruit and/or a cooked product.
  • the invention further proposes a method for preparing a fruit wine, comprising the following steps: making the fruit into a dried fruit product or a cooked product;
  • the drinking correction page (Article 91) ISA/CN
  • the wine is white wine, red wine, wine, rice wine or green wine; ⁇ weight ratio, the ratio of dried fruit to drinking wine is 1: 2 ⁇ 1: 2.9 or 1: 3 ⁇ 1: 3, 9 or 1: 4, - h 5 ,
  • the first-filtered fruit wine is obtained; then, it is produced in the following two ways:
  • the invention adopts the above method I, and repeatedly adds drinking wine to impregnate the dried fruit product, so that the nutritional utilization rate of the dry product reaches 80% to 90%.
  • the invention also adopts the above-mentioned mode II, repeatedly adding the dried fruit product to the fruit wine which is filtered each time, sealing and immersing and filtering the fruit wine, and making the nutrient of the fruit wine (carbon water by the repeated repeated dipping and taking the wine method).
  • the compound and the fructose in it reach about 10% ⁇ 60% of the weight of the wine.
  • Each product clearly indicates the proportion of nutrients in the wine, which creates a kind of beverage wine that has never been seen before.
  • the invention utilizes a dried fruit-impregnated drinking wine to make a fruit wine, or uses two or more kinds of dried fruit-impregnated drinking wine to make mixed fruit wine or blends different fruit wines to make mixed fruit wine.
  • the blending process can adjust and improve the taste, concentration and color of various fruit wines, adapt to the tastes and feelings of different drinkers, and consume fructose and other fruit nutrients while drinking.
  • Fruit sources are abundant in source. Drinking people consume a large amount of fructose that protects the liver during drinking, reducing and eliminating alcohol damage to the body, while taking in other nutrients beneficial to the body.
  • the invention provides a fruit wine.
  • a fruit wine includes dried or dehydrated dried fruit and drinking wine, the drinking wine is white wine, red wine, wine, rice wine or green wine; by weight ratio, dried fruit and drinking The proportion of the wine is: 2 ⁇ 1: 5, the alcohol content of the wine is 15% VOL ⁇ 80%VOL.
  • the ratio of the fruit to the drinking wine is 1 : 2 to: 2.9, and the alcohol content of the drinking wine is 15% VOL ⁇ 80% VOL.
  • the ratio of the ratio of the fruit to the wine is 1 : 3 ⁇ ] by weight ratio:
  • the ratio of the fruit to the drinking wine is 1 : 4 to 1: 5 by weight ratio, and the alcohol content of the drinking wine is 15% VOL to 80% VOL.
  • Papaya cooked dry products are immersed in 45% VOL white wine. According to the weight ratio, the ratio of cooked dry food to white wine is 1: 2.9. After 1 month of sealed impregnation, the virgin papaya wine is filtered. Then, make it separately in the following two ways:
  • Papaya wine is added to the dried product and sealed for 1 month.
  • the papaya wine is filtered out.
  • the sealing is repeated for 4 times according to the above steps. After each dipping for 1 month, the eutrophic papaya wine is filtered.
  • the papaya cooked dry product was immersed in a 58% VOL liquor, and the ratio of the cooked dry product to the white wine was 1 : 2.6 by weight ratio, and the papaya wine was filtered after 1 month of sealing and immersion. Then, it is made in the following two ways:
  • Papaya wine is added to the dry product for 1 month, and the papaya wine is filtered out; then the sealing is repeated for 5 times according to the above steps, and after each immersion for 1 month, the eutrophic papaya wine is filtered.
  • Papaya cooked dry products are immersed in 65% VOL white wine. According to the weight ratio, the ratio of cooked dry food to white wine is 1: 2.1. After 1 month of sealed impregnation, papaya wine is filtered. Then, it is made in the following two ways:
  • Papaya wine is added to the dry seal and immersed for 1 month. > Papaya wine is filtered out; then the above steps are repeated and sealed for 4 times. After each dipping for 1 month, the eutrophic papaya wine is filtered.
  • Papaya cooked products are immersed in 70% VOL white wine, according to the weight ratio, the ratio of cooked dry and white wine is 1; 2, after 1 month of sealed immersion, the papaya wine is filtered. Then, follow the two corrections below (rule 91) ISA/CN Ways are made separately:
  • the dried slag is added to the white wine for sealing and immersion for 1 month, and the papaya wine is filtered out; and the immersion is repeated 5 times according to the above-mentioned steps to obtain papaya wine.
  • Papaya wine is added to the dry product for 1 month, and the papaya wine is filtered out; then the sealing is repeated for 5 times according to the above steps, and after each immersion for 1 month, the eutrophic papaya wine is filtered.
  • the pineapple cooked dry product is immersed in 18% VOL white wine.
  • the proportion of cooked dry food and white wine is 1 : 3.6 by weight ratio, and the pineapple wine is filtered after 1 month of sealing and immersion. Then, it is made in the following two ways:
  • Pineapple wine is added to the dried product for 1 month, and the pineapple wine is filtered out; then the above steps are repeated and sealed for 5 times, and after each immersion for 1 month, the nutrient-rich pineapple is filtered.
  • the cooked dried jackfruit is immersed in 24% VOL white wine.
  • the ratio of dry product to white wine is 1:2.5.
  • the pineapple wine is filtered and then, according to the following two methods.
  • Pineapple wine is added to the dried product and sealed for 1 month.
  • the pineapple wine is filtered out: The mixture is further immersed 5 times according to the above-mentioned steps, and after each immersion for 1 month, the nutrient-rich pineapple is filtered.
  • the dried mangoes are immersed in 20% VOL white wine.
  • the weight ratio of dry and white wine is 1:3.5.
  • the mango fruit wine is filtered. Then, it is made in the following two ways:
  • Mango wine is added to the dried product for 1 month, and the mango wine is filtered out; then the above steps are repeated and sealed for 4 times, and after each immersion for 1 month, the nutrient-rich mango wine is filtered.
  • the banana dried product was immersed in 28% V() L white wine, and the weight ratio of the 1000-to-white liquor was 1 : 2.4. After sealing and immersing for 1 month, the banana wine was filtered. Then, it is made in the following two ways:
  • Banana wine is added to the dried product for 1 month, and the banana wine is filtered out; then the above steps are repeated to seal and dipped 4 times, and after each immersion for 1 month, the eutrophic banana wine is filtered.
  • the apple dried product was immersed in 28% VOL white wine, and the weight ratio of the dry product to the white wine was 1:2.8, and the apple fruit wine was filtered after 1 month of sealing and immersion. Then, it is made in the following two ways:
  • Cider is added to the dried product for 1 month, and the cider is filtered out; then the above steps are repeated to seal and dipped 5 times, and after each immersion for 1 month, the eutrophic cider is filtered.
  • the dried product was immersed in 38% VOL liquor, and the weight ratio of the dry product to the white wine was 1:2.8. After sealing for 1 month, the wine was filtered. Then, it is made in the following two ways:
  • the dried pear fruit was immersed in 29% VOL white wine.
  • the weight ratio of the 1000-to-white liquor was 1:3.1.
  • the pear fruit wine was filtered. Then, it is made in the following two ways:
  • Pear wine is added to the dried product and sealed for 1 month, and the pear wine is filtered out; and the sealing is further immersed 4 times according to the above steps, and after each immersion for 1 month, the eutrophic pear wine is filtered.
  • pitaya wine is added to the dry product for 1 month, and the dragon fruit wine is filtered out: Repeat the sealing and dipping 4 times according to the above steps, and after 1 month of immersion, filter the eutrophic dragon fruit wine.
  • Orange wine is added to the dry product for 1 month, and the orange wine is filtered out; then the sealing is repeated 3 times according to the above-mentioned steps, and after each immersion for 1 month, the nutrient-rich orange wine is filtered.
  • the dried citrus fruit is immersed in 25% VOL white wine, and the weight ratio of the 1000 gin to the white wine is 1 : 3.1, and the citrus fruit wine is filtered after one month of sealing immersion. Then, it is made in the following two ways:
  • the citrus wine is sealed and immersed for 1 month, and the citrus wine is filtered out. Then, the sealing immersion is repeated 3 times according to the above steps, and after each immersion for 1 month, the eutrophic citrus wine is filtered.
  • the persimmon dry product was immersed in 45% VOL white wine, and the weight ratio of the dry product to the white wine was 1 : 3.8. After sealing and immersing for 1 month, the persimmon wine was filtered. Then, it is made in the following two ways:
  • Persimmon wine is added to the dried product for 1 month, and the persimmon wine is filtered out; then the above steps are repeated and sealed for 5 times, and after each immersion for 1 month, the eutrophic persimmon wine is filtered.
  • the kiwi fruit dried fruit was immersed in 15% VOL white wine, and the weight ratio of the dry product to the white wine was 1 : 2.8, and the kiwi wine was filtered after 1 month of sealing immersion. Then, it is made in the following two ways:
  • the dried slag is added to the white wine for sealing and immersion for 1 month, and the kiwi wine is filtered out; and the immersion dipping is repeated 4 times according to the above steps to obtain kiwi wine.
  • the kiwi wine is sealed and immersed for 1 month, and the kiwi wine is filtered out. Then, the sealing immersion is repeated 4 times according to the above steps, and after each immersion for 1 month, the eutrophic kiwi wine is filtered.
  • the jujube dried fruit is immersed in 50% VOL white wine.
  • the weight ratio of the dried fruit to the white wine is 1 : 4.5.
  • the jujube wine is filtered. Then, it is made in the following two ways:
  • Peach wine is added to the dry product for 1 month, and the peach wine is filtered out; then the sealing is repeated 4 times according to the above steps, and after each immersion for 1 month, the eutrophic peach wine is filtered.
  • the dried red and dried hazelnuts were immersed in 36% VOL white wine.
  • the weight ratio of dry and white wine was 1:3.9.
  • the red fruit scorpion wine was filtered. Then, it is made in the following two ways:
  • the dried slag is added to the white wine for sealing and immersion for 1 month, and the red fruit scorpion wine is filtered out; and the sealing immersion is repeated 5 times according to the above steps to obtain red fruit scorpion wine.
  • Red fruit scorpion wine is added to the dry product for 1 month, and the red fruit scorpion wine is filtered out. Then, the sealing immersion is repeated 5 times according to the above steps, and after each immersion for 1 month, the eutrophic red fruit scorpion wine is filtered.
  • the dried dumplings were added to 36% VOL liquor, and the weight ratio of dry and white wine was 1:3.5. After 1 month of sealed impregnation, the wine was filtered. Then, it is made in the following two ways:
  • the scorpion wine is added to the dry product for 1 month, and the scorpion wine is filtered out; the immersion is immersed for 5 times according to the above steps, and after each immersion for 1 month, the eutrophic scorpion wine is filtered.
  • the hazelnut cooked dry product is immersed in 40% VOL white wine, and the weight ratio of the thousand product to the white wine is 1:3.5. After 1 month of sealing and immersion, the scorpion wine is filtered. Then, it is made in the following two ways:
  • the scorpion wine is added to the dry product and sealed for 1 month, and the scorpion wine is filtered out; the immersion is further immersed 4 times according to the above-mentioned steps, and after each immersion for 1 month, the eutrophic scorpion wine is filtered.
  • the raisins are immersed in 18% VOL white wine.
  • the weight ratio of dry and white wine is 1: 2.6, correction page (Article 91) ISA/CN
  • the grapes were filtered. Then, according to the two methods described separately -
  • the raisin wine is added to the dry seal and immersed for ⁇ month, and the raisin wine is filtered out; then the sealing immersion is repeated 5 times according to the above steps, and after each immersion for 1 month, the eutrophic raisin wine is filtered.
  • the lychee was immersed in 36% VOL white wine, and the weight ratio of the 1000-to-white liquor was 1 : 3.8. After immersion for 1 month, the lychee wine was filtered. Then, it is made in the following two ways:
  • the dried slag is added to the white wine for sealing and immersing for 1 month, and the lychee dry wine is filtered out; and the immersed dipping is repeated 4 times according to the above steps to obtain the lychee dry wine.
  • the dried longan is dipped in 40% VOL white wine, and the weight ratio of dry product to white wine is 1:3. After 1 month of sealing and immersion, the longan wine is filtered. Then, it is made in the following two ways:
  • the strawberry was dipped in 16% VOL white wine, and the weight ratio of the dry product to the white wine was 1:3.5. After sealing for 1 month, the strawberry wine was filtered. Then, it is made in the following two ways:
  • the citrus is immersed in 28% VOL liquor, and the ratio of the weight of the dried fruit to the white wine is 1 : 3. After sealing for 1 month, the citrus wine is filtered. Then, it is made in the following two ways:
  • Citrus wine is added to the 1000-piece seal for 1 month, and the citrus wine is filtered out;
  • the hazelnut wine impregnated with the dried dumplings is mixed with the wine immersed in the raisins to obtain the hazelnut wine.
  • the red fruit wine obtained by impregnating the dried red fruit fruit wine and the grape immersed in the raisin is mixed and obtained.
  • the peach fruit wine obtained by impregnating the dried peach fruit is mixed with the persimmon wine obtained by dipping the dried persimmon to obtain peach fruit persimmon wine.
  • the apple fruit wine obtained by impregnating the apple dry product is mixed with the alfalfa wine obtained by dipping the dried apple to obtain apple wine.
  • the strawberry is dipped in 16% VOL rice wine.
  • the weight ratio of the product to the yellow wine is 1 : 3.5.
  • the strawberry wine is filtered. Then, it is made in the following two ways:
  • the raisins are immersed in 15% VOL red wine.
  • the weight ratio of dry and red wine is 1 : 3.8.
  • eutrophic red wine is filtered. Then make it separately in the following two ways:
  • the raisin wine is added to the 1000-piece seal and immersed for 1 month, and the raisin wine is filtered out; and the sealing immersion is repeated 4 times according to the above steps, and after each immersion for 1 month, the eutrophic grape wine is filtered.
  • the raisins are immersed in 15% VOL wine.
  • the weight ratio of the dry product to the wine is 1:3.
  • the higher nutrient wine is filtered.
  • the filtered wine is added to the raisin again to make more grapes.
  • the dried slag filtered out of the wine and added to the wine is again impregnated with 15% VOL wine to make full use of the nutrients of the raisin, and the sealing immersion is repeated four times according to the method described above.
  • the dried dumplings are added to 40% VOL red wine for dipping.
  • the weight ratio of dry and red wine is 1 : 3.5.
  • the hazelnut wine is filtered. Then, it is made in the following two ways:
  • the scorpion wine is sealed and immersed for 1 month, and the scorpion wine is filtered out; the immersion is further immersed 4 times according to the above steps, and after each immersion for 1 month, the eutrophic scorpion wine is filtered.
  • the red grape fruit is dipped in 15% VOL red wine.
  • the weight ratio of dry and red wine is 1 : 3.7.
  • the eutrophic red wine is filtered. Then, it is made in the following two ways:
  • the eutrophic red wine is immersed in the dry seal for 1 month, and the red wine is filtered out; then the sealing is repeated 4 times according to the above steps, and after each immersion for 1 month, the eutrophic red wine is filtered.
  • the dried grape fruit is immersed in 29% VOL white wine.
  • the weight ratio of the 1000 and white wine is 1 : 3,1.
  • the grape fruit wine is filtered. Then, it is made in the following two ways:
  • Grape fruit wine is added to the dried product for 1 month, and the grape fruit wine is filtered. Then, the sealing and dipping is repeated 4 times according to the above steps, and the eutrophic grape fruit wine is filtered.
  • the dried product is immersed in 30% VOL green wine.
  • the weight ratio of the product to the green wine is 1 : 2.8.
  • the wine is filtered. Then, it is made in the following two ways:
  • Pear fruit wine is added to the dry product for 1 month, and the pear fruit wine is filtered; then the sealing is repeated 4 times according to the above steps, and after each dipping for 1 month, the eutrophic pear fruit wine is filtered.
  • the dried jujube is immersed in 15% VOL red wine.
  • the weight ratio of the product to the red wine is 1 : 2.8.
  • the jujube wine is filtered. Then, it is made in the following two ways:
  • Jujube wine is added to the dry product for 1 month, and the jujube wine is filtered. Then, the above steps are repeated and sealed for 5 times, and the eutrophic jujube wine is filtered.
  • the raisins are immersed in 15% VOL yellow wine.
  • the weight ratio of dry and yellow wine is 1 : 2.4, and the wine is filtered after 1 month of sealing and immersion. Then, it is made in the following two ways:
  • the wine is added to the 1000-piece seal and immersed for 1 month, and the wine is filtered. Then, according to the above steps, the seal is repeatedly immersed 4 times, and the eutrophic wine is filtered.
  • the invention further provides a method for preparing fruit wine, comprising the following steps:
  • the first one the fruit is made into dried fruit or cooked dry;
  • Step 2 Impregnate the fruit into a drinking wine with an alcohol content of 15% VOL ⁇ 80% VOL, which is white wine, red wine, wine, rice wine or green wine; by weight, dried fruit and The proportion of drinking wine is 1: 2 ⁇ 1: 2. 9 or 1: 3 ⁇ 1: 3.9 or 1: 4-1:5, after 1 month of sealed impregnation, the initial filtered fruit wine is obtained; Two ways are made separately:
  • the dried slag is added to the drinking wine and sealed for 1 month, and the fruit wine is filtered out; the immersion is repeated 3 to 5 times according to the above-mentioned steps to obtain fruit wine.
  • the invention adopts the above method I, and repeatedly adds the wine to impregnate the fruit, so that the nutritional utilization rate of the dry product reaches 80% to 90%.
  • the invention also adds the dried fruit product to the fruit wine filtered each time by the above method II, and corrects the page (Article 91) ISA/CN 7 Sealing and dipping the fruit wine, through this repeated repeated dipping method, the nutrients (carbohydrate and fructose in the fruit wine) of the fruit wine reach 10% ⁇ 60% of the weight of the wine, and each product is clearly labeled with nutrition.
  • the substance accounts for the proportion of fruit wine, which is the creation of a drink that has never been seen before.

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Abstract

本发明涉及一种水果酒及其制作办法，包括干燥或脱水的水果干品和饮用酒，按重量比计，水果干品与饮用酒的配置比例是1：2〜1：5，饮用酒的酒精度为15%VOL〜80%VOL。本发明通过利用水果干品与饮用酒的多次重复浸渍取酒法，使所得水果酒的营养含量达到占酒重的10%〜60%左右，创造一种未有过的高营养饮料酒；同时水果营养的利用率达到80%〜90%。本发明利用一种果干浸渍饮用酒制作一种水果酒，或利用两种或两种以上果干浸渍饮用酒制作混合水果酒或利用不同果酒掺和制作混合水果酒。混合制作可以调节和改善各种水果酒的味道、浓度和色泽，适应不同饮酒者的口味和需求，在饮酒的同时摄入果糖和其他水果营养素。

Description

水果酒及其制作方法 技术领域
本发明涉及制酒技术领域， 特别涉及一种水果酒及其制作方法。 说
背景技术
根据科学研究， 果糖具有使酒精加速在血液中消除的作用， 对酒精浓度为
1500ml/L的患者在静脉注射 200g的果糖（500ml中有 40 %的果糖）之后，其消除 率比对照高出 23 %。 人体摄入酒精 90 %以上书通过肝脏代谢， 酒精在血液中被果 糖消除， 则可以减少肝脏的酒精代谢负荷。 另外果糖还可减少酒精对肝细胞的 缺氧损伤， 减少缺氧肝细胞的死亡， 在缺氧消除的及时恢复肝细胞的代谢能力， 果糖具有保护肝脏的显著作用。 果糖大量存在于果品营养中， 饮用含有大量果 糖的富营养水果酒， 则可以降低或消除酒精对饮酒人群的伤害。 发明内容
本发明的主要目的是提供-〜种水果酒及其制作方法。
本发明提供一种水果酒， 包括经过干燥或脱水的水果干品和饮用酒， 按重量 比计，水果干品与饮用酒的配置比例是 h 2〜l : 5 ,饮用酒的酒精度为 15%VOL〜 80%VOL; 所述饮用酒是白酒、 红酒、 葡萄酒、 黄酒或青酒。
优选地， 按重量比计， 水果干品与饮用酒的配置比例是 1 : 2〜1： 2.9， 饮 用酒的酒精度为 15%VOL〜80°/。VOL。
优选地， 按重量比计， 水果干品与饮用酒的配置比例是 1 : 3〜1： 3.9， 饮 用酒的酒精度为 15%VOL〜 80% VOL。
优选地， 按重量比计， 水果千品与饮用酒的配置比例是 1 : 4〜1： 5， 饮用 酒的酒精度为 15%VOL〜 80% VOL。
优选地， 所述水果千品为水果生千品和 /或熟制千品。
本发明进一步还提出 -种水果酒的制作方法， 包括以下歩骤- 将水果制成水果生干品或熟制十品；
将水果干品加入酒精度为 15%VOL〜80%VOL 的饮用酒中浸渍， 所述饮用 更正页 （细则第 91条） ISA/CN 酒是白酒、 红酒、 葡萄酒、 黄酒或青酒； 桉重量比计， 水果干品与饮用酒的配 置比例是 1 : 2〜1： 2.9或 1 : 3〜1： 3,9或 1 : 4、 - h 5 , 密封浸渍 1个月后， 得 到初滤水果酒； 然后， 按下述两种方式分别制作：
I、 将果干渣加入饮用酒密封浸渍 1 个月， 滤出水果酒； 按上述步骤重复密 封浸渍 3〜5次， 得到水果酒。
本发明通过上述方式 I， 多次加入饮用酒浸渍水果干品， 使干品的营养利 用率达到 80%〜90%。
II、 初滤水果酒中加入果干密封浸渍 1个月， 滤出水果酒； 再按上述步骤重 复密封浸渍 3〜5次， 得到富营养水果酒。
本发明还通过上述方式 II， 多次重复将水果干品加入每次滤得的水果酒中， 密封浸渍滤取水果酒， 通过这种多次重复浸渍取酒法，使水果酒的营养物质（碳 水化合物及其中的果糖）达到酒重的 10%〜60%左右， 每种产品都明确标示营养 物质占果酒的比重， 这是创造了一种从未有过的饮料酒。
本发明利用一种果干浸渍饮用酒制作一种水果酒， 或利用两种或两种以上 果干浸渍饮用酒制作混合水果酒或利用不同果酒掺和制作混合水果酒。 混合制 作可以调节和改善各种水果酒的味道、 浓度和色泽， 适应不同饮酒者的口味和 感觉， 在饮酒的同时摄入果糖和其他水果营养素。 水果材料来源充足， 饮酒人 群在饮酒过程中摄入大量对肝脏有保护作用的果糖， 减少和消除酒精对身体的 伤害， 同时摄入对身体有益的其他营养素。 例如： 饮用菠萝酒同时摄入菠萝蛋 白酶 （菠萝酵素）， 或饮用木瓜酒同时摄入木瓜蛋白酶 （木瓜酵素）， 这两种物 质可以在人体内分解摄入的肉类蛋白质和脂肪， 有助于减肥和保持健康体质。 具体实施方式
下面结合具体实施例就本发明的技术方案作进一步的说明。 应当理解， 此 处所描述的具体实施例仅仅用以解释本发明， 并不用于限定本发明。
本发明提供一种水果酒。
在本实施例中， 一种水果酒， 包括经过干燥或脱水的水果干品和饮用酒， 所 述饮用酒是白酒、 红酒、 葡萄酒、 黄酒或青酒； 按重量比计， 水果干品与饮用 酒的配置比例是】： 2〜1： 5 , 饮用酒的酒精度为 15%VOL〜80%VOL。
在下述实施例中， 按重量比计， 水果千品与饮用酒的配置比例是 1 : 2〜】： 2.9， 饮用酒的酒精度为 15%VOL〜80%VOL。
在下述实施例中， 按重量比计， 水果 ΐ·品与饮用酒的配置比例是 1 : 3〜]：
2
更正页 （细则第 91条） ISA/CN 3.9， 饮用酒的酒精度为 15%VOL〜80°/。VOL。
在下述实施例中， 按重量比计， 水果千品与饮用酒的配置比例是 1 : 4〜1： 5， 饮用酒的酒精度为 15%VOL〜80%VOL。 下面就具体实施例进行举例说明：
实施例 1
将木瓜熟制干品放入酒精度为 45%VOL白酒中浸渍， 按重量比计， 熟制干 品与白酒的配置比例为 1 : 2.9， 密封浸渍 1 个月后滤得初滤木瓜酒。 然后， 按 下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出木瓜酒； 再按上述步骤重复密封 浸渍 4次， 得到木瓜酒。
II、 木瓜酒加入干品密封浸渍 1 个月， 滤出木瓜酒； 再按上述步骤重复密封 浸渍 4次， 每次浸渍 1个月后， 滤得富营养木瓜酒。
实施例 2
将木瓜熟制干品放入酒精度为 58 %VOL白酒中浸渍， 按重量比计， 熟制干 品与白酒的配置比例为 1 : 2.6， 密封浸渍 1 个月后滤得木瓜酒。 然后， 按下述 两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出木瓜酒； 再按上述步骤重复密封 浸渍 5次， 得到木瓜酒。
II、 木瓜酒加入干品密封浸渍 1个月， 滤出木瓜酒； 再按上述步骤重复密封 浸渍 5次， 每次浸渍 1个月后， 滤得富营养木瓜酒。
实施例 3
将木瓜熟制干品放入酒精度为 65%VOL白酒中浸渍， 按重量比计， 熟制干 品与白酒的配置比例为 1 : 2.1， 密封浸渍 1 个月后滤得木瓜酒。 然后， 按下述 两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1 个月， 滤出木瓜酒； 再按上述步骤重复密封 浸渍 4次， 得到木瓜酒。
II、 木瓜酒加入干品密封浸渍 1个月 > 滤出木瓜酒； 再按上述步骤重复密封 浸渍 4次， 每次浸渍 1个月后， 滤得富营养木瓜酒。
实施例 4
将木瓜熟制千品放入酒精度为 70%VOL白酒中浸渍， 按重量比计， 熟制干 品与白酒的配置比例为 1 ; 2, 密封浸渍 1 个月后滤得木瓜酒。 然后， 按下述两 更正页 （细则第 91条） ISA/CN 种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出木瓜酒； 再按上述歩骤重复密封 浸渍 5次， 得到木瓜酒。
II、 木瓜酒加入干品密封浸渍 1个月， 滤出木瓜酒； 再按上述步骤重复密封 浸渍 5次， 每次浸渍 1个月后， 滤得富营养木瓜酒。
实施例 5
将菠萝熟制干品放入酒精度为 18% VOL白酒中浸渍， 按重量比计， 熟制干 品与白酒的配置比例为 1 : 3.6， 密封浸渍 1 个月后滤得菠萝酒。 然后， 按下述 两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出菠萝酒； 再按上述步骤重复密封 浸渍 5次， 得到菠萝酒。
II、 菠萝酒加入干品密封浸渍 1个月， 滤出菠萝酒； 再按上述步骤重复密封 浸渍 5次， 每次浸渍 1个月后， 滤得富营养菠萝酒。
实施例 6
将熟制的菠萝蜜干放入 24%VOL白酒中浸渍， 按 量比计 干品与白酒的 配置比例为 1 : 2.5， 密封浸渍 1 个月后滤得菠萝蜜酒 然后， 按下述两种方式
Figure imgf000005_0001
I、 干品渣加入白酒密封浸渍 1个月， 滤出菠萝酒； 再按上述歩骤重复密封 浸渍 5次， 得到菠萝酒。
II、 菠萝酒加入干品密封浸渍 1个月， 滤出菠萝酒： 再按上述歩骤重复密封 浸渍 5次， 每次浸渍 1个月后， 滤得富营养菠萝酒。
实施例 7
将芒果干放入 20%VOL白酒中浸渍，干品与白酒的重量配置比例为 1 : 3.5 , 密封浸渍 1个月后滤得芒果水果酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出芒果酒； 再按上述步骤重复密封 浸渍 4次， 得到芒果酒。
II、 芒果酒加入干品密封浸渍 1个月， 滤出芒果酒； 再按上述步骤重复密封 浸渍 4次， 每次浸渍 1个月后， 滤得富营养芒果酒。
实施例 8
将香蕉干品放入 28 %V()L白酒中浸渍， 千品与白酒的重量配置比例为 1 ： 2.4， 密封浸渍 1个月后滤得香蕉酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 j 个月， 滤出香蕉酒； 再按上述歩骤重复密封
4
更正页 （细则第 91条） ISA/CN 浸渍 4次， 得到香蕉酒。
II、 香蕉酒加入干品密封浸渍 1个月， 滤出香蕉酒； 再按上述步骤重复密封 浸渍 4次， 每次浸渍 1个月后， 滤得富营养香蕉酒。
实施例 9
将苹果干品放入 28%VOL白酒中浸渍， 干品与白酒的重量配置比例为 1： 2.8， 密封浸渍 1个月后滤得苹果水果酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出苹果酒； 再按上述步骤重复密封 浸渍 5次， 得到苹果酒。
II、 苹果酒加入干品密封浸渍 1个月， 滤出苹果酒； 再按上述步骤重复密封 浸渍 5次， 每次浸渍 1个月后， 滤得富营养苹果酒。
实施例 10
将枇杷干品放入 38% VOL白酒中浸渍， 干品与白酒的重量配置比例为 1： 2.8， 密封浸渍 1个月后滤得枇杷酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1.个月， 滤出枇杷酒； 再按上述步骤重复密封 浸渍 3次， 得到枇杷酒。
II、 枇杷酒加入干品密封浸渍 1个月， 滤出枇杷酒； 再按上述步骤重复密封 浸渍 3次， 每次浸渍 1个月后， 滤得富营养枇杷酒。
实施例 11
将梨果干品放入 29%VOL白酒中浸渍， 千品与白酒的重量配置比例为 1： 3.1， 密封浸渍 1个月后滤得梨水果酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出梨酒； 再按上述步骤重复密封浸 渍 4次， 得到梨酒。
II、 梨酒加入干品密封浸渍 1个月， 滤出梨酒； 再按上述步骤重复密封浸渍 4次， 每次浸渍 1个月后， 滤得富营养梨酒。
实施例 12
将火龙果干品放入 29% VOL 白酒中浸渍 干品与白酒的重量配置比例为 1 ： 3.1 ,密封浸渍 1个月后滤得火龙果水果酒。然后，按下述两种方式分别制作:
I、 干品渣加入白酒密封浸渍 1 个月， 滤出火龙果酒； 再按上述步骤重复密 封浸渍 4次， 得到火龙果酒。
Π、 火龙果酒加入干品密封浸渍 1个月， 滤出火龙果酒： 再按上述步骤重复 密封浸渍 4次， 每次浸渍 1 个月后， 滤得富营养火龙果酒。
实施例 13
5
更正页 （细则第 91条） ISA/CN 将橙果干放入 29%VOL白酒巾浸渍，十品与白酒的重量配置比例为 1： 2.7， 密封浸渍 1个月后滤得橙水果酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出橙酒； 再按上述步骤重复密封浸 渍 3次， 得到橙酒。
II、 橙酒加入干品密封浸渍 1个月， 滤出橙酒； 再按上述歩骤重复密封浸渍 3次， 每次浸渍 1个月后， 滤得富营养橙酒。
实施例 14
将柑果干品放入 25%VOL白酒中浸渍， 千品与白酒的重量配置比例为 1 : 3.1， 密封浸渍一个月后滤得柑水果酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出柑酒； 再按上述步骤重复密封浸 渍 3次， 得到柑酒。
II、 柑酒加入干品密封浸渍 1个月， 滤出柑酒； 再按上述步骤重复密封浸渍 3次， 每次浸渍 1个月后， 滤得富营养柑酒。
实施例 15
将柿子干品放入 45%VOL白酒中浸渍， 干品与白酒的重量配置比例为 1 : 3.8， 密封浸渍 1个月后滤得到柿子酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出柿子酒； 再按上述步骤重复密封 浸渍 5次， 得到柿子酒。
II、 柿子酒加入干品密封浸渍 1个月， 滤出柿子酒； 再按上述步骤重复密封 浸渍 5次， 每次浸渍 1个月后， 滤得富营养柿子酒。
实施例 16
将猕猴桃果干加入 15%VOL白酒中浸渍，干品与白酒的重量配置比例为 1 : 2.8， 密封浸渍 1个月后滤得猕猴桃酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出猕猴桃酒； 再按上述步骤重复密 封浸渍 4次， 得到猕猴桃酒。
II、 猕猴桃酒加入干品密封浸渍 1 个月， 滤出猕猴桃酒； 再按上述步骤重复 密封浸渍 4次， 每次浸渍 1个月后， 滤得富营养猕猴桃酒。
实施例 17
将红枣果干放入 50% VOL白酒中浸渍， 果干与白酒的重量配置比例为 1 : 4.5， 密封浸渍 1个月后滤得到红枣酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1 个月， 滤出红枣酒； 再按上述歩骤重复密封 浸渍 5次， 得到红枣酒。
6
更正页 （细则第 91条） ISA/CN II、 红枣酒加入千品密封浸渍 1个月， 滤出红枣酒； 再按上述步骤重复密封 浸渍 5次， 每次浸渍 1个月后， 滤得富营养红枣酒。
实施例 18
将桃果干放入 18%VOL白酒中浸渍， 果千与白酒的重量配置比例为 1 : 3.4, 密封浸渍 1个月滤得桃水果酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1 个月， 滤出桃酒； 再按上述步骤重复密封浸 渍 4次， 得到桃酒。
II、桃酒加入干品密封浸渍 1个月， 滤出桃酒； 再按上述步骤重复密封浸渍 4 次， 每次浸渍 1个月后， 滤得富营养桃酒。
实施例 19
将红果干、杞子干放入 36% VOL白酒中浸渍， 干品与白酒的重量配置比例 为 1: 3.9，密封浸渍 1个月后滤得红果杞子酒。然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出红果杞子酒； 再按上述步骤重复 密封浸渍 5次， 得到红果杞子酒。
II、 红果杞子酒加入干品密封浸渍 1个月， 滤出红果杞子酒； 再按上述步骤 重复密封浸渍 5次， 每次浸渍 1个月后， 滤得富营养红果杞子酒。
实施例 20
将杞子生干品加入 36% VOL白酒中浸渍，干品与白酒的重量配置比例为 1 : 3.5 , 密封浸渍 1个月后滤得杞子酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出杞子酒； 再按上述步骤重复密封 浸渍 5次， 得到杞子酒。
II、 杞子酒加入干品密封浸渍 1 个月， 滤出杞子酒； 再按上述步骤重复密封 浸渍 5次， 每次浸渍 1个月后， 滤得富营养杞子酒。
实施例 21
将杞子熟制干品放入 40%VOL白酒中浸渍, 千品与白酒的重量配置比例为 1 : 3.5 , 密封浸渍 1个月后滤得到杞子酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出杞子酒； 再按上述步骤重复密封 浸渍 4次， 得到杞子酒。
II、 杞子酒加入干品密封浸渍 1-个月， 滤出杞子酒； 再按上述歩骤重复密封 浸渍 4次， 每次浸渍 1 个月后， 滤得富营养杞子酒。
实施例 22
将葡萄干放入 18% VOL白酒中浸渍，干品与白酒的重量配置比例为 1 : 2.6， 更正页 （细则第 91条） ISA/CN 密封浸渍 l个月后滤得葡萄洒。 然后， 按 述两种方式分别制作-
I、 干品渣加入白酒密封浸渍 1 个月， 滤出葡萄千酒； 再按上述步骤重复密 封浸渍 5次， 得到葡萄干酒。
II、 葡萄干酒加入干品密封浸渍〗个月， 滤出葡萄干酒； 再按上述步骤重复 密封浸渍 5次， 每次浸渍 1个月后， 滤得富营养葡萄干酒。
实施例 23
将荔枝干放入 36%VOL白酒中浸渍，千品与白酒的重量配置比例为 1 ： 3.8, 密封浸渍 1个月后滤得荔枝酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出荔枝干酒； 再按上述步骤重复密 封浸渍 4次， 得到荔枝干酒。
II、 荔枝干酒加入干品密封浸渍 1个月， 滤出荔枝干酒； 再按上述步骤重复 密封浸渍 4次， 每次浸渍 1个月后， 滤得富营养荔枝干酒。
实施例 24
将桂圆干放入 40%VOL白酒中浸渍， 干品与白酒的重量配置比例为 1： 3， 密封浸渍 1个月后滤得桂圆酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1 个月， 滤出桂圆酒； 再按上述步骤重复密封 浸渍 5次， 得到桂圆酒。
II、 桂圆酒加入干品密封浸渍 1个月， 滤出桂圆酒； 再按上述步骤重复密封 浸渍 5次， 每次浸渍 1个月后， 滤得富营养桂圆酒。
实施例 25
将草莓干放入 16%VOL白酒中浸渍，干品与白酒的重量配置比例为 1： 3.5， 密封浸渍 1个月后滤得草莓酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出草莓酒； 再按上述步骤重复密封 浸渍 3次， 得到草莓酒。
Π、 草莓酒加入干品密封浸渍 1个月， 滤出草莓酒； 再按上述步骤重复密封 浸渍 3次， 每次浸渍〖个月后， 滤得富营养草莓酒。
实施例 26
将柑橘干放入 28%VOL 白酒中浸渍， 果干与白酒的重量配置比例为 1 : 3 , 密封浸渍 1个月后， 滤得柑橘酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍 1个月， 滤出柑橘酒； 再按上述步骤重复密封 浸渍 4次， 得到柑橘酒
II、 柑橘酒加入千品密封浸渍 1个月， 滤出柑橘酒； 再按上述步骤重复密封
8
更正页 （细则第 91条） ISA/CN 浸渍 4次， 每次浸渍 1 个月后， 滤得富营养柑橘酒。
实施例 27
将杞子生干品浸渍得到的杞子酒与葡萄干浸渍得到的葡萄酒惨和混合， 得 到杞子葡萄酒。
实施例 28
将红果干品浸渍得到的红果水果酒与葡萄干浸渍得到的葡萄掺和混合， 得到 的红果葡萄酒。
实施例 29
将桃果干品浸渍得到的桃水果酒与柿子干浸渍得到的柿子酒掺和混合， 得到 桃果柿子酒。
实施例 30
将苹果干品浸渍得到的苹果水果酒与枇杷干浸渍得到的枇杷酒掺和混合， 得到苹果枇杷酒。
实施例 31
将草莓干放入 16% VOL黄酒中浸渍，千品与黄酒的重量配置比例为 1 : 3.5 , 密封浸渍 1个月后滤得草莓酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入黄酒密封浸渍 1个月， 滤出草莓酒； 再按上述步骤重复密封 浸渍 3次， 得到草莓酒。
II、 草莓酒加入干品密封浸渍 1个月， 滤出草莓酒； 再按上述步骤重复密封 浸渍 3次， 每次浸渍 1个月后， 滤得富营养草莓酒。
实施例 32
将葡萄干放入 15%VOL红酒中浸渍， 干品与红酒的重量配置比例为 1 : 3.8， 密封浸渍 1个月后滤得富营养红酒。 然后 按下述两种方式分别制作：
I、 干品渣加入红酒密封浸渍 1个月， 滤出葡萄干酒； 再按上述步骤重复密 封浸渍 4次， 得到葡萄干酒。
II、 葡萄干酒加入千品密封浸渍 1个月， 滤出葡萄干酒； 再按上述步骤重复 密封浸渍 4次， 每次浸渍 1个月后， 滤得富营养葡萄千酒。
实施例 33
将葡萄干品放入 15%VOL葡萄酒中浸渍， 干品与葡萄酒的重量配置比例为 1： 3 , 密封浸渍一个月后滤得较高营养葡萄酒， 滤得的葡萄酒再次加入葡萄干 浸渍， 使更多葡萄营养溶解到葡萄酒中 滤出的干品渣再次加入 15%VOL葡萄 酒浸渍， 以充分利用葡萄 ΐ-的营养素， 按匕述方法再次重复密封浸渍 4 次， 滤
9
更正页 （细则第 91条） ISA/CN , - , 得营养含量达到 10%〜30%的葡萄酒，所含葡萄营养是目前市场销售葡萄酒的 10 倍〜 30倍。
实施例 34
将杞子生干品加入 40%VOL红酒中浸渍， 干品与红酒的重量配置比例为 1 : 3.5， 密封浸渍 1个月后滤得到杞子酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入红酒密封浸渍 1个月， 滤出杞子酒； 再按上述步骤重复密封 浸渍 4次， 得到杞子酒。
II、 杞子酒加入干品密封浸渍 1个月， 滤出杞子酒； 再按上述步骤重复密封 浸渍 4次， 每次浸渍 1个月后， 滤得富营养杞子酒。
实施例 35
将红葡萄果干放入 15%VOL红酒中浸渍， 干品与红酒的重量配置比例为 1 : 3.7， 密封浸渍 1个月后滤得富营养红葡萄酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入红酒密封浸渍 1个月， 滤出红葡萄酒； 按上述步骤重复密封 浸渍 4次， 得到红葡萄酒。
II、 富营养红葡萄酒加入干品密封浸渍 1个月， 滤出红葡萄酒； 再按上述步 骤重复密封浸渍 4次， 每次浸渍 1个月后， 滤得富营养红葡萄酒。
实施例 36
将葡萄果干品放入 29%VOL白酒中浸渍， 千品与白酒的重量配置比例为 1 : 3,1， 密封浸渍 1个月后滤得葡萄果水果酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入白酒密封浸渍〗个月， 滤得葡萄果水果酒； 再按上述步骤重 复密封浸渍 4次， 得到葡萄果水果酒。
II、 葡萄果水果酒加入干品密封浸渍 1个月， 滤得葡萄果水果酒； 再按上述 步骤重复密封浸渍 4次， 滤得富营养葡萄果水果酒。
实施例 37
将枇杷干品放入 30%VOL青酒中浸渍， 千品与青酒的重量配置比例为 1 : 2.8， 密封浸渍 1个月后滤得枇杷酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入青酒浸渍， 密封浸渍 1个月， 滤得枇杷水果酒； 再按上述步 骤重复密封浸渍 4次， 得到枇杷酒。
II、 枇杷酒加入千品密封浸渍 1个月， 滤得枇杷水果酒； 再按上述步骤重复 密封浸渍 3次， 滤得富营养枇杷酒。
实施例 38
将梨果干品放入 15%VOL黄酒中浸渍， 千品与黄酒的重量配置比例为 1 : 更正页 （细则第 91条） ISA/CN 3.1， 密封浸渍 1个月后滤得梨水果酒。 然后， 按卜述两种方式分别制作：
I、 干品渣加入黄酒密封浸渍 1个月， 滤得梨水果酒； 再按上述步骤重复密 封浸渍 4次， 得到梨水果酒。
II、 梨水果酒加入干品密封浸渍 1 个月， 滤得梨水果酒； 再按上述步骤重复 密封浸渍 4次， 每次浸渍 1个月后， 滤得富营养梨水果酒。
实施例 39
将红枣干品放入 15%VOL红酒中浸渍， 千品与红酒的重量配置比例为 1 : 2.8， 密封浸渍 1个月后滤得红枣酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入红酒密封浸渍 1个月， 滤得红枣酒； 再按上述步骤重复密封 浸渍 4次， 得到红枣酒。
II、 红枣酒加入干品密封浸渍 1个月， 滤得红枣酒； 再按上述步骤重复密封 浸渍 5次， 滤得富营养红枣酒。
实施例 40
将葡萄干品放入 15% VOL黄酒中浸渍， 干品与黄酒的重量配置比例为 1 : 2.4， 密封浸渍 1个月后滤得葡萄酒。 然后， 按下述两种方式分别制作：
I、 干品渣加入黄酒密封浸渍 1个月， 滤得葡萄酒； 再按上述步骤重复密封 浸渍 4次， 得到葡萄酒。
II、 葡萄酒加入千品密封浸渍 1个月， 滤得葡萄酒； 再按上述步骤重复密封 浸渍 4次， 滤得富营养葡萄酒。
本发明进一步还提出一种水果酒的制作方法， 包括以下步骤：
第一歩： 将水果制成水果生干品或熟制干品；
第二步： 将水果千品加入酒精度为 15%VOL〜80%VOL 的饮用酒中浸渍， 所述饮用酒是白酒、 红酒、 葡萄酒、 黄酒或青酒； 按重量比计， 水果干品与饮 用酒的配置比例是 1 : 2〜1： 2。9或 1 : 3〜1： 3.9或 1 : 4-1 :5 , 密封浸渍 1个月后， 得到初滤水果酒； 然后， 按下述两种方式分别制作：
I、 将果干渣加入饮用酒密封浸渍 1 个月， 滤出水果酒； 按上述歩骤重复密 封浸渍 3〜5次， 得到水果酒。
本发明通过上述方式 I , 多次加入饮用酒浸渍水果千品， 使干品的营养利 用率达到 80%〜90%。
II、 初滤水果酒中加入果千密封浸渍 1个月， 滤出水果酒； 再按上述步骤重 复密封浸渍 3〜5次， 得到富营养水果酒。
本发明还通过上述方式 II， 多次電复将水果干品加入每次滤得的水果酒中， 更正页 （细则第 91条） ISA/CN 7 密封浸渍滤取水果酒， 通过这种多次重复浸渍取酒法，使水果酒的营养物质（碳 水化合物及其中的果糖）达到酒重的 10%〜60%左右， 每种产品都明确标示营养 物质占果酒的比重， 这是创造了一种从未有过的饮料酒。
以上所述仅为本发明的优选实施例， 并非因此限制本发明的专利范围， 凡 是利用本发明说明书所作的等效结构变换， 或直接或间接运用在其他相关的技 术领域， 均同理包括在本发明的专利保护范围内。
12
更正页 （细则第 91条） ISA/CN

Claims

1、 一种水果酒， 其特征在于， 包括经过干燥或脱水的水果干品和饮用酒， 按重量比计， 水果千品与饮用酒的配置比例是 h 2〜！ h 5， 饮用酒的酒精度 为 15%VOL〜80%VOL; 所述饮用酒是白酒、 红酒、 葡萄酒、 黄酒或青酒。
2、 如权利要求 1 所述的水果酒， 其特征在于， 按重量比计， 水果干品与 饮用酒的配置比例是 1 : 2〜1： 2.9, 饮用酒的酒精度为！ 5%VOL〜80%VOL。
3、 如权利要求 i所述的水果酒， 其特征在于， 按重量比计， 水果干品与 饮用酒的配置比例是 1 : 3-1 : 3,9， 饮用酒的酒精度为 15%VOL〜80%VOL。
4、 如权利要求 1所述的水果酒， 其特征在于， 按重量比计， 水果干品与 饮用酒的配置比例是 1 : 4-1 :5, 饮用酒的酒精度为 15% VOL〜80%VOL。
5、 如权利要求 1至 4中任意一项所述的水果酒， 其特征在于， 所述水果 干品为水果生干品和 /或熟制干品。
6、 一种水果酒的制作方法， 其特征在于， 包括以下步骤：
将水果制成水果生干品或熟制干品；
将水果干品加入酒精度为 15%VOL〜80%VOL的饮用酒中浸渍， 所述饮 用酒是白酒、 红酒、 葡萄酒、 黄酒或青酒； 按重量比计， 水果干品与饮用酒 的配置比例是 1 : 2〜1： 2,9或 1 : 3〜h 3,9或 1 : 4〜h 5, 密封浸渍 1个月 后， 得到初滤水果酒； 然后， 按下述两种方式分别制作：
I、 将果干澄加入饮用酒密封浸溃 1个月， 滤出水果酒； 再按上述步骤重 复密封浸渍 3〜5次， 得到水果酒；
II、 初滤水果酒加入果干密封浸渍 1个月， 滤出水果酒； 再按上述步骤重 复密封浸渍 3〜5次， 过滤得到富营养水果酒；
每种水果酒都标示有果品营养含量， 水果营养含量占果酒的比重达到 10%〜60%左右。
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