CN102911836A

CN102911836A - Brewing method for fruit wine

Info

Publication number: CN102911836A
Application number: CN 201210446018
Authority: CN
Inventors: 刘涛
Original assignee: Shenyang Xinda Information Technology Co Ltd
Current assignee: Shenyang Xinda Information Technology Co Ltd
Priority date: 2012-11-09
Filing date: 2012-11-09
Publication date: 2013-02-06

Abstract

The invention relates to a brewing method for fruit wine, and belongs to the field of preparation method for the fruit wine. The fruit wine is prepared by white spirit, fruit raw pulp and water in the mixture ratio of 10:200:300. The brewing process comprises the following steps: fruits are broken, fermented, squeezed and finally settled to become the raw pulp; and moreover, the raw pulp is filtered, subjected to heat treatment and cold treatment, and is filtered once more to become the fruit raw pulp. Based on the method of directly fermenting the fruit juice to prepare the wine, a new type of fruit wine is created; the brewed wine is pure in fruit taste, is savory and mellow, retains a unique flavor, and satisfactorily retains effective nutrition of the fruits.

Description

The brew method of fruit wine

Technical field

The present invention relates to the brew method of fruit wine, it belongs to the preparation method field of fruit juice wine.

Background technology

In some countries of Europe, occupy a tiny space in the middle of fruit wine with the wine of fruit brew.From Present Domestic market, be the rare of raw material brew with fruit really, even several kinds relevant with fruit wine are arranged, also without mixing the characteristic of using.Local flavor has unsatisfactory place, must be improved to allow this product obtain liking of more human consumers.

Summary of the invention

In view of the defective that prior art exists, the purpose of patent of the present invention provides the preparation method with fruit syrup direct fermentation.

For achieving the above object, the technology used in the present invention solution is the brew method of fruit wine, and the fruit wine composition proportion is liquor: fruit magma: water=10:200:300; Brewing process may further comprise the steps: fruit smashing is by everfermentation, and squeezing becomes magma after through clarification, filters by Overheating Treatment and deepfreeze, again is filtered into fruit magma.Described zymotechnique is for transferring pol 9%, acidity 0.1%, 20 ℃ of fermentations of constant temperature 45 days.Described fruit magma is cherry, strawberry, grape, blueberry wherein one or more mix fragmentation, more by fermentation.

After adopting such scheme, compared with prior art having following beneficial effect is to have overcome the fruit fermentation slowly not

The difficult problem that easy preservation can not be made wine is explored the condition that is applicable to the fruit ferment wine brewing, has successfully invented the method for preparing wine with fruit syrup direct fermentation, a kind of new variety of fruit juice wine have been created, the fruit wine fruity that spawns is pure, and is aromatic good to eat, kept distinctive local flavor.The effective nutrition that has also kept preferably fruit.

Embodiment

The following examples have further described summary of the invention of the present invention.

The brew method of fruit wine, fruit wine composition proportion are liquor: fruit magma: water=10:200:300; Brewing process may further comprise the steps: fruit smashing is by everfermentation, and squeezing becomes magma after through clarification, filters by Overheating Treatment and deepfreeze, again is filtered into fruit magma.Described zymotechnique is for transferring pol 9%, acidity 0.1%, 20 ℃ of fermentations of constant temperature 45 days.Described fruit magma is cherry, strawberry, grape, blueberry wherein one or more mix fragmentation, more by fermentation.

The method for preparing wine with fruit syrup direct fermentation has been created a kind of new variety of fruit juice wine, and the fruit wine fruity that spawns is pure, and is aromatic good to eat, kept distinctive local flavor.The effective nutrition that has also kept preferably fruit.

Claims

1. the brew method of fruit wine, it is characterized in that: the fruit wine composition proportion is liquor: fruit magma: water=10:200:300; Brewing process may further comprise the steps: fruit smashing is by everfermentation, and squeezing becomes magma after through clarification, filters by Overheating Treatment and deepfreeze, again is filtered into fruit magma.

2. the brew method of fruit wine according to claim 1 is characterized in that: described zymotechnique is for transferring pol 9%, acidity 0.1%, 20 ℃ of fermentations of constant temperature 45 days.

3. the brew method of fruit wine according to claim 1, it is characterized in that: described fruit magma is cherry, strawberry, grape, blueberry wherein one or more mix fragmentation, more by fermentation.