Apple pear wine and preparation method thereof

• Main Author: LI DONGCHUN
• Format: Patent
• Language: Chinese; English
• Published: 19.03.2014
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; SPIRITS; VINEGAR; WINE

The invention discloses an apple pear wine which is prepared by the following processes: juicing apple pears, mixing and soaking apple pear juice into wine at 4-60 degrees according to the weight ratio of 5-20% after participating and filtering; fermenting at normal temperature for over 30 days, so as to obtain the mixed apple pear wine; pouring the apple pear wine into a transparent glass bottle containing more than one overall apple pear; finally sealing, so as to prepare the apple pear wine. By adopting the preparation method, nutritional ingredients such as proteins and vitamins, and essential microelements such as calcium, potassium, magnesium, zinc, copper, phosphorus, sodium, iron, and selenium contained in the apple pears are dissolved into the wine, so that nutrition is directly supplied to an organ of a human body in the drinking process, so as to play roles of protecting the liver and nourishing the stomach. The apple pear wine can show appreciating value to people, simultaneously is delicious in t