Preparation method of kiwi fruit and nitraria tangutorum composite fruit wine

• Main Authors: ZHU HAILIANG, WANG TIANTIAN
• Format: Patent
• Language: Chinese; English
• Published: 18.06.2021
• Subjects: AGEING; BEER; BIOCHEMISTRY; CHEMISTRY; CLARIFICATION; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PASTEURISATION; PREPARATION THEREOF; PRESERVATION; PURIFICATION; SPIRITS; STERILISATION; VINEGAR; WINE

The invention discloses a preparation method of composite fruit wine. The composite fruit wine disclosed by the invention is prepared by taking kiwi fruits and nitraria tangutorum fruits as main raw materials through the steps of preparing composite fruit juice, adding pectinase and gelatin to decompose pectin substances and remove tannin, blending the composite fruit juice, sterilizing, activating with yeast, fermenting, clarifying, filtering and the like. According to the market demand and the principle of nutrition complementation, the defects of single fruit wine are overcome; the fruit wine is richer and more comprehensive in nutritional ingredients; the product is transparent and clear; the wine aroma is pure; the fruit aroma is rich; the flavour is unique; the natural flavour of the kiwi fruits and the nitraria tangutorum is achieved; and meanwhile, the nutritional ingredients and the health-care function of the kiwi fruits and the nitraria tangutorum are reserved. 本发明公开了一种复合型果酒的制备方法。本发明所述的复合型果酒是以猕猴桃、白