CN104845809A - Fruit wine and preparation method thereof - Google Patents
Fruit wine and preparation method thereof Download PDFInfo
- Publication number
- CN104845809A CN104845809A CN201510225885.XA CN201510225885A CN104845809A CN 104845809 A CN104845809 A CN 104845809A CN 201510225885 A CN201510225885 A CN 201510225885A CN 104845809 A CN104845809 A CN 104845809A
- Authority
- CN
- China
- Prior art keywords
- fruit wine
- wine
- pulp
- parts
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims description 14
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 13
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 13
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 13
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 8
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 8
- 240000007228 Mangifera indica Species 0.000 claims abstract 4
- 235000014101 wine Nutrition 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 241001093152 Mangifera Species 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 206010063560 Excessive granulation tissue Diseases 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a fruit wine. The fruit wine is characterized in that the fruit wine is prepared from such components in parts by mass as 3-5 parts of mango pulp, 6-8 parts of yellow peach pulp and 2-3 parts of apple. The fruit wine is sweet in flavor, harmonious in taste, sour and sweet and delicious, rich in nutritional ingredients and capable of meeting the requirements of people on taste and nutrition.
Description
Technical field
The present invention relates to a kind of fruit wine and preparation method thereof.
Background technology
Fruit wine is the sugar of fruit itself is become alcohol wine by saccharomycetes to make fermentation, the local flavor containing fruit and alcohol.Generally focus on the epoch of nutrient health people, the consumption of fruit wine increases day by day, has good development prospect.
Fruit wine is exactly whole nutrition of having drawn in fruit and the wine made in simple terms, the amino acid wherein containing abundant VITAMIN and needed by human body.Even if sometimes eat something rare the nutrition that fruit can not absorb, but can be absorbed by fruit wine, because nutritive ingredient has been dissolved completely in fruit wine.Contain a large amount of polyphenol in fruit wine simultaneously, the effect suppressing fat to be piled up in human body can be played, make people be not easy accumulation fat 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
The invention provides a kind of fruit wine, for this reason, the present invention also provides its preparation method.
The invention provides a kind of fruit wine, described fruit wine is prepared from by each component of following mass fraction: mango pulp 3-5 part, yellow peach pulp 6-8 part, apple 2-3 part.
Preferably, described fruit wine is prepared from by each component of following mass fraction: mango pulp 4 parts, yellow peach pulp 7 parts, apple 2.5 parts.
The present invention also provides the preparation method of above-mentioned fruit wine, and step is as follows:
(1) the mango pulp of formula ratio and Huang Tao pulp are squeezed the juice respectively; Squeeze the juice after the apple stoning of formula ratio; Above-mentioned three kinds of raw materials are prepared former wine respectively;
Wherein, the preparation method of former wine is: the pure water adding 2 times of quality in fruit juice, and sugar addition, acidity add appropriate yeast, is 24-26 DEG C of bottom fermentation in temperature, elimination seed slag after 8-10 days, continues fermentation 15-20 days, obtains former wine;
(2) various former wine mixing step (1) prepared, blends, ageing 3-5 month, obtains fruit wine.
Fruit wine vinosity of the present invention is fragrant and sweet, and mouthfeel is harmonious, entrance sweet and sour taste, rich in nutrition content, can meet the demand of people to mouthfeel and nutrition.
Embodiment
Following embodiment is convenient to understand the present invention better, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is ordinary method.
embodiment 1
The formula of fruit wine of the present invention is as follows:
Mango pulp 4 parts, yellow peach pulp 7 parts, apple 2.5 parts.
The preparation method of fruit wine of the present invention is:
(1) the mango pulp of formula ratio and Huang Tao pulp are squeezed the juice respectively; Squeeze the juice after the apple stoning of formula ratio; Above-mentioned three kinds of raw materials are prepared former wine respectively;
Wherein, the preparation method of former wine is: the pure water adding 2 times of quality in fruit juice, and sugar addition, acidity add appropriate yeast, is 25 DEG C of bottom fermentations in temperature, elimination seed slag after 9 days, continues fermentation 18 days, obtains former wine;
(2) various former wine mixing step (1) prepared, blend, ageing 4 months, obtains fruit wine.
embodiment 2
The formula of fruit wine of the present invention is as follows:
Mango pulp 3 parts, yellow peach pulp 6 parts, apple 2 parts.
The preparation method of fruit wine of the present invention is:
(1) the mango pulp of formula ratio and Huang Tao pulp are squeezed the juice respectively; Squeeze the juice after the apple stoning of formula ratio; Above-mentioned three kinds of raw materials are prepared former wine respectively;
Wherein, the preparation method of former wine is: the pure water adding 2 times of quality in fruit juice, and sugar addition, acidity add appropriate yeast, is 24 DEG C of bottom fermentations in temperature, elimination seed slag after 10 days, continues fermentation 20 days, obtains former wine;
(2) various former wine mixing step (1) prepared, blend, ageing 3 months, obtains fruit wine.
embodiment 3
The formula of fruit wine of the present invention is as follows:
Mango pulp 5 parts, yellow peach pulp 8 parts, apple 3 parts.
The preparation method of fruit wine of the present invention is:
(1) the mango pulp of formula ratio and Huang Tao pulp are squeezed the juice respectively; Squeeze the juice after the apple stoning of formula ratio; Above-mentioned three kinds of raw materials are prepared former wine respectively;
Wherein, the preparation method of former wine is: the pure water adding 2 times of quality in fruit juice, and sugar addition, acidity add appropriate yeast, is 26 DEG C of bottom fermentations in temperature, elimination seed slag after 8 days, continues fermentation 15 days, obtains former wine;
(2) various former wine mixing step (1) prepared, blend, ageing 5 months, obtains fruit wine.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. a fruit wine, is characterized in that: described fruit wine is prepared from by each component of following mass fraction: mango pulp 3-5 part, yellow peach pulp 6-8 part, apple 2-3 part.
2. fruit wine according to claim 1, is characterized in that: described fruit wine is prepared from by each component of following mass fraction: mango pulp 4 parts, yellow peach pulp 7 parts, apple 2.5 parts.
3. the preparation method of fruit wine according to claim 1, is characterized in that: step is as follows:
(1) the mango pulp of formula ratio and Huang Tao pulp are squeezed the juice respectively; Squeeze the juice after the apple stoning of formula ratio; Above-mentioned three kinds of raw materials are prepared former wine respectively;
Wherein, the preparation method of former wine is: the pure water adding 2 times of quality in fruit juice, and sugar addition, acidity add appropriate yeast, is 24-26 DEG C of bottom fermentation in temperature, elimination seed slag after 8-10 days, continues fermentation 15-20 days, obtains former wine;
(2) various former wine mixing step (1) prepared, blends, ageing 3-5 month, obtains fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510225885.XA CN104845809A (en) | 2015-05-06 | 2015-05-06 | Fruit wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510225885.XA CN104845809A (en) | 2015-05-06 | 2015-05-06 | Fruit wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104845809A true CN104845809A (en) | 2015-08-19 |
Family
ID=53845801
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510225885.XA Pending CN104845809A (en) | 2015-05-06 | 2015-05-06 | Fruit wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104845809A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1207409A (en) * | 1998-08-21 | 1999-02-10 | 李潮湘 | Method for making fruit wine |
| CN1958766A (en) * | 2005-11-04 | 2007-05-09 | 黄卫全 | Peach brandy |
| CN102477366A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Yellow peach wine brewing process |
| CN104419581A (en) * | 2013-08-20 | 2015-03-18 | 李霞 | Fruit wine |
-
2015
- 2015-05-06 CN CN201510225885.XA patent/CN104845809A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1207409A (en) * | 1998-08-21 | 1999-02-10 | 李潮湘 | Method for making fruit wine |
| CN1958766A (en) * | 2005-11-04 | 2007-05-09 | 黄卫全 | Peach brandy |
| CN102477366A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Yellow peach wine brewing process |
| CN104419581A (en) * | 2013-08-20 | 2015-03-18 | 李霞 | Fruit wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150819 |