CN111534404A - Preparation method of mangosteen distilled liquor - Google Patents
Preparation method of mangosteen distilled liquor Download PDFInfo
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- CN111534404A CN111534404A CN202010426978.XA CN202010426978A CN111534404A CN 111534404 A CN111534404 A CN 111534404A CN 202010426978 A CN202010426978 A CN 202010426978A CN 111534404 A CN111534404 A CN 111534404A
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention relates to a preparation method of mangosteen distilled liquor, which comprises the following steps: (1) preparing mangosteen juice; (2) fermenting the mangosteen juice to obtain mangosteen fruit wine; (3) transferring the mangosteen wine into a distiller to distill for 40-60 min to obtain mangosteen distilled raw wine; controlling the bottom temperature of the distiller to be 100-120 ℃, the middle temperature of the distiller to be 75-85 ℃, the top temperature of the distiller to be 70-80 ℃, the temperature of a recondensing device of the distiller to be 55-65 ℃ and the temperature of a condensing device of the distiller to be 25-35 ℃ in the distillation process, and removing foreshots and feints; and sealing the mangosteen distilled raw wine, and storing in dark to obtain the mangosteen distilled wine. According to the invention, the heating oil is adopted to heat the mangosteen wine in the distillation process, so that uneven heating caused by direct open fire heating is prevented, and meanwhile, the extraction and collection of volatile flavor substances are improved by controlling the distillation temperature, so that more flavor substances can be collected by distillation.
Description
Technical Field
The invention relates to a preparation method of mangosteen distilled liquor, belonging to the field of distilled liquor brewing.
Background
The mangosteen is originally produced in Malugu, and is widely cultivated in Asia and Africa tropical regions; taiwan, Fujian, Guangdong and Yunnan provinces also have introduction or test seeds. The mangosteen is purple red when ripe, yellow brown patches are arranged among the mangosteen, the mangosteen is smooth, the mangosteen is juicy and white, the flowering phase is 9-10 months, and the fruiting phase is 11-12 months. The growth of mangosteen has very strict requirements on environment, so that the mangosteen is a genuine green fruit which is named together with durian and is named as 'queen in fruit'.
The mangosteen flesh contains abundant proteins, lipids, dietary fibers, saccharides, vitamins and mineral elements such as magnesium, calcium, phosphorus, potassium and the like. Each hundred grams of the edible part contains 0.66 gram of protein, 0.2 gram of fat, 17 grams of carbohydrate and 67 kilocalories of heat production; the content of potassium in inorganic salt is the highest and exceeds 100 mg; the mangosteen has comprehensive vitamin content, and contains vitamin A, vitamin E and vitamin C besides B vitamins; the mangosteen is rich in a large amount of nutrients such as hydroxycitric acid, and the hydroxycitric acid can effectively suppress fat synthesis, suppress appetite and effectively reduce body weight. Therefore, the mangosteen has good nourishing effect on organisms and good recuperating effect on weakness, illness and malnutrition.
At present, mangosteen has been used for preparing fruit wine, which is prepared by steps of enzyme treatment, fermentation and the like as a main raw material. For example, chinese patent document CN106010872A discloses a method for preparing mangosteen wine. The method comprises the steps of pulping, enzymolysis, component adjustment, yeast domestication, low-temperature fermentation of composite strains, aging and the like. However, the fruit wine mangosteen prepared by the method has poor flavor, long-lasting taste and poor wine body fullness.
However, the application of mangosteen in the field of distilled liquor has not been reported so far. At present, the problem of poor flavor caused by more loss of flavor and nutrient substances exists in the preparation process of fruit distilled liquor, so how to fully introduce the peculiar flavor of the mangosteen into the distilled liquor, keep the stability and the flavor of the distilled liquor in the distillation process, and fully retain various nutrient components of the mangosteen is worthy of further research.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a preparation method of mangosteen distilled liquor. The method is simple to operate and suitable for industrial production; the specific method of the invention ensures that the prepared mangosteen distilled liquor has mangosteen fruity flavor and fully reserves various nutrient components of the mangosteen; unique flavor, slightly sweet taste and high nutritive value.
The technical scheme of the invention is as follows:
a preparation method of mangosteen distilled liquor comprises the following steps:
(1) peeling and removing seeds of mangosteen, mixing and juicing the mangosteen according to the mass ratio of 1: 2-5, adding pectinase into the mangosteen juice for enzymolysis, and filtering to obtain mangosteen juice;
(2) heating the mangosteen juice to 90-100 ℃, preserving heat for 3-6 min, adding yeast nutritive salt, then cooling to 15-30 ℃, inoculating yeast, fermenting for 5-8 days, and controlling the fermentation temperature to be 18-22 ℃ to obtain the mangosteen fruit wine;
(3) transferring the mangosteen wine into a distiller to distill for 40-60 min to obtain mangosteen distilled raw wine; controlling the bottom temperature of the distiller to be 100-120 ℃, the middle temperature of the distiller to be 75-85 ℃, the top temperature of the distiller to be 70-80 ℃, the temperature of a recondensing device of the distiller to be 55-65 ℃ and the temperature of a condensing device of the distiller to be 25-35 ℃ in the distillation process, and removing foreshots and feints; and sealing the mangosteen distilled raw wine, and storing in dark to obtain the mangosteen distilled wine.
According to the invention, in the step (1), the mass ratio of the material to the water is preferably 1: 3.
According to the invention, in the step (1), the addition amount of the pectinase is 0.01-0.04% of the mass of the mangosteen juice; the enzymolysis is carried out for 0.5-1.5 h at 34-36 ℃.
Preferably, in the step (2), the yeast nutrient salt is a solid mixture of calcium chloride, ammonium chloride, sodium chloride, potassium bromate and wheat flour, and the addition amount of the yeast nutrient salt is 0.01-0.04% of the mass of the mangosteen juice; more preferably, the solid mixture comprises, by mass, 40% of calcium chloride, 22% of ammonium chloride, 8% of sodium chloride, 1% of potassium bromate and 29% of wheat flour.
Preferably, in the step (2), the temperature of the mangosteen juice is reduced to 20-25 ℃ at a rate of 5 ℃/min.
Preferably, in the step (2), the yeast is fruit wine dry yeast BV818, and the inoculation amount is 0.01-0.04% of the mass of the mangosteen juice.
Preferably, in step (3), the distiller is a bubble-cap distiller, and the heating mode is heating by using heating oil.
According to the invention, in the step (3), the removal amount of the foreshot is 1-5% by volume, and the removal amount of the feints is 5-10% by volume.
According to the invention, in the step (3), the sealed storage mode is as follows: and (3) sealing the mangosteen distilled unblended wine in a glass bottle, and storing the sealed mangosteen distilled unblended wine at the temperature of 20-25 ℃ in the dark for 30-50 days.
The present invention is not particularly limited and may be carried out according to the prior art.
The invention has the following technical characteristics and beneficial effects:
1. according to the invention, the mangosteen wine is heated by the heating oil in the distillation process, so that uneven heating caused by direct open fire heating is prevented, and the heating effect is better. Meanwhile, the temperature of the bottom of the distiller is controlled to be 100-120 ℃, the temperature of the middle of the distiller is controlled to be 75-85 ℃, the temperature of the top of the distiller is controlled to be 70-80 ℃, the temperature of a re-condensing device of the distiller is controlled to be 55-65 ℃, and the temperature of a condensing device of the distiller is controlled to be 25-35 ℃, so that the extraction and collection of volatile flavor substances are improved, and more flavor substances can be collected by distillation.
2. In the invention, a part of the foreshot and feints are removed in the distillation process, because the foreshot contains more fusel oil, methanol, aldehydes and lower fatty acid, the foreshot has certain fragrance but has larger foreign flavor, and the methanol is harmful to human bodies. The wine tails contain higher fatty acid esters such as ethyl oleate, ethyl linoleate and ethyl ester and more fusel oil, the wine body is turbid, and the wine taste is miscellaneous and bitter, so that a part of wine heads and wine tails are removed to purify the distilled wine, the bad flavor can be effectively removed, and the distilled wine plays an important role in improving the product quality of the distilled wine.
3. The mangosteen is rich in lipids, alanine, glutamic acid, sugar, Ca, K, Mg and the like, also contains soluble solid, citric acid, vitamin B, vitamin C and the like, and has the effect of reducing dryness; the nutritional ingredients such as hydroxycitric acid are rich, and the hydroxycitric acid can effectively suppress fat synthesis, suppress appetite and effectively reduce weight. The mangosteen is added in the process of brewing the distilled liquor, so that the mangosteen distilled liquor disclosed by the invention is slightly sweet in taste, unique in flavor and has mangosteen fruity flavor; the mangosteen wine has transparent color and obvious taste, not only maintains the flavor and stability of the distilled wine, but also fully introduces the flavor of the mangosteen, fully retains various nutritional ingredients of the mangosteen, has simple preparation method and is suitable for industrial production.
4. The mangosteen juice is prepared by enzymolysis of pectinase, and the pectinase enzymolysis can clarify the juice, improve the juice yield and reduce the juice viscosity. The mangosteen juice is added with yeast and then fermented under controlled temperature, and the fermentation period is 5-8 days. The controlled temperature fermentation can prevent the content of foreign flavor such as higher alcohol from exceeding the standard, and ensure the stability of the flavor of the wine body. The fermentation period is 5-8 days, so that the sugar in the juice can be fully utilized by yeast, more flavor substances are generated, the flavor of the mangosteen fruit wine is stronger, and the distillation is convenient to obtain more flavor substances. And then the mangosteen distilled raw wine obtained by distillation is stored in a dark place, so that the taste of the mangosteen distilled raw wine can be stabilized, and the mangosteen distilled raw wine has better taste durability of the mangosteen flavor and better wine body fullness.
Detailed Description
The present invention is further illustrated by, but not limited to, the following examples.
Meanwhile, the experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials are commercially available, unless otherwise specified.
Example 1
A preparation method of mangosteen distilled liquor comprises the following steps:
(1) peeling and removing seeds of mangosteen, mixing and juicing according to the mass ratio of 1:3, adding pectinase into the mangosteen juice, wherein the addition amount of the pectinase is 0.01 percent of the mass of the mangosteen juice, performing enzymolysis for 1h at 34 ℃, and filtering to obtain mangosteen juice;
(2) heating the mangosteen juice to 100 ℃, preserving heat for 5min, adding yeast nutritive salt, wherein the adding amount is 0.01 percent of the quality of the mangosteen juice, then cooling the mangosteen juice to 20 ℃ at the cooling rate of 5 ℃/min, inoculating dry fruit wine yeast BV818 for fermentation for 7 days, wherein the adding amount is 0.01 percent of the quality of the mangosteen juice, and the fermentation temperature is controlled at 20 ℃ to obtain the mangosteen wine;
(3) transferring the mangosteen wine into a distiller to distill for 50min to obtain mangosteen distilled raw wine; controlling the bottom temperature of the distiller to be 100 ℃, the middle temperature of the distiller to be 80 ℃, the top temperature of the distiller to be 70 ℃, the temperature of a recondensing device of the distiller to be 60 ℃, the temperature of a condensing device of the distiller to be 30 ℃ in the distillation process, and removing 1 percent of foreshots and 5 percent of feints in the distillation period according to volume percentage; placing the obtained mangosteen distilled raw wine in a glass bottle, and storing at 20 deg.C in dark for 30 days to obtain the mangosteen distilled wine.
Wherein, in the step (2), the yeast nutrient salt is a solid mixture of 40% of calcium chloride, 22% of ammonium chloride, 8% of sodium chloride, 1% of potassium bromate and 29% of wheat flour by mass percent.
The mangosteen distilled liquor prepared by the embodiment has strong stability, and particularly, the mangosteen flavor can be maintained for more than 360 days.
Example 2
A preparation method of mangosteen distilled liquor comprises the following steps:
(1) peeling and removing seeds of mangosteen, mixing and juicing according to the mass ratio of 1:3, adding pectinase into the mangosteen juice, wherein the addition amount of the pectinase is 0.03 percent of the mass of the mangosteen juice, performing enzymolysis for 1h at 35 ℃, and filtering to obtain mangosteen juice;
(2) heating the mangosteen juice to 100 ℃, preserving heat for 5min, adding yeast nutritive salt, wherein the adding amount is 0.01 percent of the quality of the mangosteen juice, then cooling the mangosteen juice to 20 ℃ at the cooling rate of 5 ℃/min, inoculating dry fruit wine yeast BV818 for fermentation for 7 days, wherein the adding amount is 0.01 percent of the quality of the mangosteen juice, and the fermentation temperature is controlled at 20 ℃ to obtain the mangosteen wine;
(3) transferring the mangosteen wine into a distiller to distill for 45min to obtain mangosteen distilled raw wine; controlling the bottom temperature of the distiller to be 110 ℃, the middle temperature of the distiller to be 80 ℃, the top temperature of the distiller to be 75 ℃, the temperature of a recondensing device of the distiller to be 55 ℃, the temperature of a condensing device of the distiller to be 35 ℃ in the distillation process, and removing 2% of foreshots and 7% of feints in the distillation period according to volume percentage; placing the obtained mangosteen distilled raw wine in a glass bottle, and storing at 20 deg.C in dark for 30 days to obtain the mangosteen distilled wine.
Wherein, in the step (2), the yeast nutrient salt is a solid mixture of 40% of calcium chloride, 22% of ammonium chloride, 8% of sodium chloride, 1% of potassium bromate and 29% of wheat flour by mass percent.
The mangosteen distilled liquor prepared by the embodiment has strong stability, and particularly, the mangosteen flavor can be maintained for more than 360 days.
Example 3
A preparation method of mangosteen distilled liquor comprises the following steps:
(1) peeling and removing seeds of mangosteen, mixing and juicing according to the mass ratio of 1:3, adding pectinase into the mangosteen juice, wherein the addition amount of the pectinase is 0.04 percent of the mass of the mangosteen juice, performing enzymolysis for 1h at 34 ℃, and filtering to obtain mangosteen juice;
(2) heating the mangosteen juice to 100 ℃, preserving heat for 5min, adding yeast nutritive salt, wherein the adding amount is 0.03 percent of the quality of the mangosteen juice, then cooling the mangosteen juice to 20 ℃ at the cooling rate of 5 ℃/min, inoculating dry fruit wine yeast BV818 for fermentation for 7 days, wherein the adding amount is 0.03 percent of the quality of the mangosteen juice, and the fermentation temperature is controlled at 20 ℃ to obtain the mangosteen wine;
(3) transferring the mangosteen wine into a distiller to distill for 60min to obtain mangosteen distilled raw wine; controlling the bottom temperature of the distiller to be 120 ℃, the middle temperature of the distiller to be 80 ℃, the top temperature of the distiller to be 75 ℃, the temperature of a recondensing device of the distiller to be 55 ℃, the temperature of a condensing device of the distiller to be 35 ℃ in the distillation process, and removing 3 percent of foreshots and 9 percent of feints in the distillation period according to volume percentage; placing the obtained mangosteen distilled raw wine in a glass bottle, and storing at 20 deg.C in dark for 30 days to obtain the mangosteen distilled wine.
Wherein, in the step (2), the yeast nutrient salt is a solid mixture of 40% of calcium chloride, 22% of ammonium chloride, 8% of sodium chloride, 1% of potassium bromate and 29% of wheat flour by mass percent.
The mangosteen distilled liquor prepared by the embodiment has strong stability, and particularly, the mangosteen flavor can be maintained for more than 360 days.
Comparative example 1
As described in example 1, except that the temperature of the bottom of the distiller, the temperature of the middle of the distiller, the temperature of the top of the distiller, the temperature of the recondensation unit of the distiller, and the temperature of the condensation unit of the distiller were controlled to be 150 ℃, 100 ℃, 90 ℃, and 40 ℃ in step (3).
The mangosteen flavor of the mangosteen distilled liquor prepared by the comparative example declined after 260 days.
Comparative example 2
As described in example 1, except that in the step (3), the bottom temperature of the still was controlled to be 80 ℃, the middle temperature of the still was controlled to be 65 ℃, the top temperature of the still was controlled to be 60 ℃, the temperature of the recondensation device of the still was controlled to be 60 ℃ and the temperature of the condensation device of the still was controlled to be 30 ℃.
The mangosteen flavor of the mangosteen distilled liquor prepared by the comparative example declined after 180 days.
Compared with comparative examples 1-2, the wine body stability of examples 1-3 is better, and the lasting duration of the mangosteen flavor is obviously longer.
Test example 1
Physical and chemical index measurements were carried out on the mangosteen distilled liquors prepared in examples 1 to 3 and comparative examples 1 to 2 and on commercially available fruit distilled liquors (Korea first-drink peach-flavored distilled compound liquor brand: first-drink raw materials: water, edible alcohol, fructose syrup, citric acid, peach concentrated juice) and the results are shown in Table 1.
TABLE 1 measurement data of physical and chemical indexes of distilled liquor
| Index (I) | Fruit distilled liquor sold in market | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 |
| Alcohol content (% vol) | 12.2 | 38.4 | 39.5 | 42.5 | 45.6 | 32.5 |
| PH | 4.0 | 4.5 | 4.4 | 4.5 | 4.3 | 4.2 |
| Bitterness value (BU) | 14.24 | 12.34 | 13.21 | 13.80 | 20.21 | 13.92 |
| Chroma (EBC) | 10 | 12 | 13 | 11 | 18 | 17 |
| Total acid (mL/100mL) | 3.0 | 3.2 | 3.4 | 3.6 | 4.2 | 2.5 |
As can be seen from Table 1, the mangosteen distilled liquors prepared in examples 1 to 3 are significantly superior to comparative examples in alcohol content, bitterness value, chroma, and the like, and have the advantages of pure liquor body, aromatic flavor, and slightly sweet taste, as compared with comparative examples 1 to 2.
Test example 2
The flavor components of the mangosteen distilled spirits prepared in examples 1 to 3 and comparative examples 1 to 2 and the commercial fruit distilled spirits were measured, and the results are shown in table 2.
TABLE 2 determination of nutrient content of distilled liquor
| Flavour material | Fruit distilled liquor sold in market | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 |
| Isobutyl alcohol (mg/L) | 7.34 | 24.58 | 28.07 | 30.54 | 23.87 | 22.54 |
| Isoamyl alcohol (mg/L) | 10.24 | 60.27 | 65.28 | 59.24 | 47.24 | 42.67 |
| Ethyl acetate (mg/L) | 15.87 | 60.95 | 59.87 | 60.24 | 59.21 | 57.34 |
| Furfural (mg/L) | 8.87 | 9.54 | 10.24 | 10.07 | 8.98 | 8.24 |
| Hydroxycitric acid (mg/L) | 0 | 1.35 | 1.37 | 1.54 | 1.24 | 1.17 |
As can be seen from the data in Table 2, the invention effectively improves the content of flavor substances in the mangosteen distilled liquor, and can more effectively extract the nutrient substances in the juice by controlling the temperature of the mangosteen juice to be fully fermented, and controlling the bottom temperature of the distiller, the middle temperature of the distiller, the top temperature of the distiller, the temperature of a coagulation device of the distiller and the temperature of a condensing device of the distiller in the distilling process.
Test example 3
In order to better compare the taste and flavor of distilled liquors, sensory evaluation was performed by 5 distilled liquor evaluation experts and 5 distilled liquor enthusiasts, and evaluation tests were performed on the mangosteen distilled liquors prepared in examples 1 to 3 and the comparative example, and on commercially available fruit distilled liquors. The flavor profile was scored with a score ranging from 0 to 5. A score of 0 means that the attribute is not present, while a score of 5 indicates that the attribute is very strong. Sensory evaluation criteria are shown in table 3. In order to prevent the error caused by the sense fatigue, the principle of a small amount of times is followed. Blind tests were repeated for each wine and the average of the scores was recorded. The results are shown in Table 3.
TABLE 3 evaluation test data
| Flavor profile | Fruit distilled liquor sold in market | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 |
| Flavor of mangosteen | 0 | 4 | 5 | 3 | 1 | 2 |
| Bitter and astringent taste | 4 | 3 | 2 | 3 | 4 | 4 |
| Mellow taste | 3 | 4 | 4 | 4 | 4 | 4 |
| Fruit fragrance | 4 | 4 | 4 | 4 | 3 | 3 |
| Full wine body | 2 | 4 | 5 | 4 | 2 | 2 |
As can be seen from Table 3, since comparative examples 1-2 control the temperature of the bottom of the distiller, the temperature of the middle of the distiller, the temperature of the top of the distiller, the temperature of the recondensing device of the distiller, and the temperature of the recondensing device of the distiller to be too high or too low during the distillation process, the flavor and body fullness of the mangosteen in the distilled spirit were affected. Therefore, the mangosteen distilled spirits prepared in examples 1-3 have the mangosteen flavor and the spirit body fullness degree superior to those of comparative examples 1-2, and simultaneously, the bitter and astringent taste of the distilled spirits is reduced.
Claims (9)
1. A preparation method of mangosteen distilled liquor comprises the following steps:
(1) peeling and removing seeds of mangosteen, mixing and juicing the mangosteen according to the mass ratio of 1: 2-5, adding pectinase into the mangosteen juice for enzymolysis, and filtering to obtain mangosteen juice;
(2) heating the mangosteen juice to 90-100 ℃, preserving heat for 3-6 min, adding yeast nutritive salt, then cooling to 15-30 ℃, inoculating yeast, fermenting for 5-8 days, and controlling the fermentation temperature to be 18-22 ℃ to obtain the mangosteen fruit wine;
(3) transferring the mangosteen wine into a distiller to distill for 40-60 min to obtain mangosteen distilled raw wine; controlling the bottom temperature of the distiller to be 100-120 ℃, the middle temperature of the distiller to be 75-85 ℃, the top temperature of the distiller to be 70-80 ℃, the temperature of a recondensing device of the distiller to be 55-65 ℃ and the temperature of a condensing device of the distiller to be 25-35 ℃ in the distillation process, and removing foreshots and feints; and sealing the mangosteen distilled raw wine, and storing in dark to obtain the mangosteen distilled wine.
2. The method according to claim 1, wherein in the step (1), the mass ratio of the feed to the water is 1: 3.
3. The method according to claim 1, wherein in the step (1), the pectinase is added in an amount of 0.01 to 0.04% by mass of the mangosteen juice; the enzymolysis is carried out for 0.5-1.5 h at 34-36 ℃.
4. The preparation method according to claim 1, wherein in the step (2), the yeast nutrient salt is a solid mixture of calcium chloride, ammonium chloride, sodium chloride, potassium bromate and wheat flour, and the addition amount of the yeast nutrient salt is 0.01-0.04% of the mass of the mangosteen juice; more preferably, the solid mixture comprises, by mass, 40% of calcium chloride, 22% of ammonium chloride, 8% of sodium chloride, 1% of potassium bromate and 29% of wheat flour.
5. The method according to claim 1, wherein in the step (2), the temperature of the mangosteen juice is reduced to 20-25 ℃ at a rate of 5 ℃/min.
6. The preparation method according to claim 1, wherein in the step (2), the yeast is fruit wine dry yeast BV818, and the inoculation amount is 0.01-0.04% of the mass of the mangosteen juice.
7. The method according to claim 1, wherein in the step (3), the distiller is a bubble-cap distiller and heating is performed by heating with heating oil.
8. The method according to claim 1, wherein in the step (3), the removal amount of the foreshot is 1 to 5% by volume and the removal amount of the feints is 5 to 10% by volume.
9. The method according to claim 1, wherein in the step (3), the hermetically sealed storage mode is: and (3) sealing the mangosteen distilled unblended wine in a glass bottle, and storing the sealed mangosteen distilled unblended wine at the temperature of 20-25 ℃ in the dark for 30-50 days.
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| CN106010872A (en) * | 2016-07-22 | 2016-10-12 | 仲恺农业工程学院 | Preparation method of mangosteen fruit wine |
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| CN108570392A (en) * | 2018-07-20 | 2018-09-25 | 齐鲁工业大学 | A kind of production method of high yield and saving energy peach Spirit |
| CN109181974A (en) * | 2018-09-28 | 2019-01-11 | 河南金猕酒业有限公司 | A kind of wild Fructus actinidiae chinensis fruit white wine and its brewing method |
| CN110564533A (en) * | 2019-10-16 | 2019-12-13 | 齐鲁工业大学 | Preparation method of mangosteen beer |
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