CN1966643A

CN1966643A - Loquat wine

Info

Publication number: CN1966643A
Application number: CN 200510125533
Authority: CN
Inventors: 黄卫全
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-11-17
Filing date: 2005-11-17
Publication date: 2007-05-23

Abstract

The invention disclosed a way to brew loquat wine which uses a kind of pollution-free fresh date as the material. After choosing, peeling, enucleating, squeezing, fermenting, filtering, storing and packaging, the producers can get the loquat wine. The wine not only maintains the color, scent, flavor of loquats, it also contains many vitamins and mineral substances which is helpful to human. It's a nutritious and aperitive green wine. The loquat wine is a living individual, as long as it's not drunk, its life still continues and it can endlessly grow, develop and mature.

Description

Loquat wine

The present invention relates to brewageing of a kind of loquat wine.

Along with the progress of society and improving constantly of people's living standard, people are more and more higher for the specification of quality of cooking culture in the daily life, wine is a kind of drink that does not lack during people live, wine is of a great variety at present, its their different characteristics are respectively arranged, but wanting to have a kind of is look. perfume (or spice). and flavor. pure is one, and being rich in nutrition again, and the green wine of appetizing is but seldom.

It is look that purpose of the present invention will provide a kind of exactly. perfume (or spice). and flavor. pure is one, and being rich in nutrition again, the loquat wine of the green of appetizing.

For achieving the above object, the present invention adopts following prescription and Technology solution.

The main raw material of brew loquat wine is fresh loquat, because this fruit of loquat contains the many kinds of VITAMIN and the mineral substance of needed by human body, loquat wine is to put into special molten device after treatment by fresh loquat to carry out natural fermented, need not to add any food and add Ji, during the fermentation the sugar part in the loquat being changed into alcohol makes, the making method of loquat wine is such: (1) screening: filter out prematurity and septic loquat in fresh loquat, this is for freshness that guarantees loquat wine and purity, (2) peeling. stoning: will screen the loquat that gets well and put into sheller and remove the peel. and then carry out stoning, this be for the ease of the squeezing. (3) squeezing: will remove the peel with stoning after loquat squeeze, but cannot all extrude loquat juice, only need squeeze out about 50% gets final product, this is better to ferment for the ease of loquat wine. (4) fermentation: for the pure perfume (or spice) of taste that makes loquat wine, the original flavor that can keep loquat again, loquat meat after the squeezing and rake rake juice are put into special molten device sealing together to ferment, contained sugar part is transformed into alcohol and carbonic acid gas gradually in the loquat by fermentation, decide the time and the temperature of fermentation according to the kind difference of required brew wine. filter (5): the loquat wine that ferments is filtered, this is one important technology, because of the loquat wine that ferments cannot contact with airborne oxygen, because airborne oxygen is with after loquat wine contacts, can cause oxygenizement, make the spoiled variable color of cocktail party, fresh fruit flavor and bright colourity in order to ensure loquat wine, in filtration procedure, must under vacuum state, carry out. (6) barrelling: the loquat wine after will filtering is packed in the special fat, carry out Secondary Fermentation, growth stage of loquat wine just. (7) storage: loquat wine is at storage period, time and temperature will be held very accurately, if the time is too short and warm pious low excessively, it is jerky that the taste of loquat wine will become. do bitter, if but stored for a long time and temperature too high, it is muddy that wine liquid will become. and (8) bottling: loquat wine needs just can bottle later through three to four months in storage usually, the sealing at once of bottling back bottleneck.

Loquat wine is lived individuality, as long as it is not also drunk, its life is just continuing, and it is just constantly being grown up. development. and maturation.

Claims

1. the main raw material of a brew loquat wine is fresh loquat, because this fruit of loquat contains the multivitamin and the mineral substance of needed by human body, loquat wine need not to add any foodstuff additive in process of production, and loquat wine is after earlier fresh loquat being screened and being removed the peel stoning, carry out the squeezing of appropriateness again, and then loquat meat and loquat juice are put into special molten device together form by spontaneous fermentation, alcohol makes because of contained sugar part in the loquat juice is converted to by fermentation, therefore just to have be look to loquat wine, fragrant, distinguishing the flavor of pure is one, and the green wine of the appetizing of being rich in nutrition value again.

2. according to the described loquat wine of claim (1), it is characterized in that: loquat wine is to have selected for use the fresh loquat that does not pollute as raw material, through filtering out prematurity and septic loquat, has so just guaranteed the freshness and the purity of loquat wine.

3. according to the described loquat wine of claim (1), it is characterized in that: loquat wine is by elder generation fresh loquat to be removed the peel and stoning, and then squeezes.Get final product but loquat juice can only be squeezed out 50%, this is better to ferment for the ease of loquat wine.

4. according to the described loquat wine of claim (1), it is characterized in that: for the pure perfume (or spice) of taste that makes loquat wine, and can keep the loquat original nutrient contents again, loquat meat after the squeezing and loquat juice are put into special molten device sealing together to ferment, contained sugar part is converted to alcohol and carbonic acid gas gradually in the loquat by fermentation, decides the time and the temperature of fermentation according to the kind difference of institute's brew wine.

5. according to the described loquat wine of claim (1), it is characterized in that: in order to ensure the fresh fruity and the bright colourity of loquat wine, when filtering, must under vacuum state, carry out the loquat wine after the fermentation, because loquat wine with can cause oxygenizement after airborne oxygen contacts, make the spoiled and variable color of cocktail party.

6. according to the described loquat wine of claim (1), it is characterized in that: loquat wine carries out Secondary Fermentation in the special fat that also needs to pack into after fermentation and filtering.Growth stage of loquat wine just, loquat wine is at storage period, it is very accurate that time and temperature will be held, if the time is too short and temperature is low excessively, the taste of loquat wine will be jerky, does hardship, if storage time is long and temperature is too high, it is muddy that loquat wine will become, and loquat wine generally need just can have been bottled through six to seven months from fermenting to bottling.