White loquat fruit wine and preparation method thereof
The invention provides a preparation method of white loquat fruit wine. The preparation method comprises the following steps: A, washing white loquats, removing cores, removing stems, then juicing toobtain a white loquat pulp I; B, adding lignin peroxidase into the white loquat pulp I obtained in th...
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| creator | TANG XIAOLEI CHEN LELE CAI MINLI TANG HAIQING FAN SANWEI WANG XIAOLING |
| description | The invention provides a preparation method of white loquat fruit wine. The preparation method comprises the following steps: A, washing white loquats, removing cores, removing stems, then juicing toobtain a white loquat pulp I; B, adding lignin peroxidase into the white loquat pulp I obtained in the step A, placing for 10-14h, then adding 4-ethyl resorcinol, uniformly stirring, and then adjusting the acidity and the sugar content to obtain a white loquat pulp II; C, adding a compound bacterial solution into the white loquat pulp II obtained in the step B, uniformly mixing, then wrapping a bottle mouth with 8-layer gauze, and performing fermentation culture for 8-10 days at 24-28 DEG C to obtain a fermentation solution; D, sealing the fermentation solution obtained in the step C, then performing fermentation culture for 5-7 months at 24-28 DEG C, then filtering to obtain the white loquat fruit wine. By the preparation method, the white loquats are not required to be peeled, a sterilizing technology is also no |
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The preparation method comprises the following steps: A, washing white loquats, removing cores, removing stems, then juicing toobtain a white loquat pulp I; B, adding lignin peroxidase into the white loquat pulp I obtained in the step A, placing for 10-14h, then adding 4-ethyl resorcinol, uniformly stirring, and then adjusting the acidity and the sugar content to obtain a white loquat pulp II; C, adding a compound bacterial solution into the white loquat pulp II obtained in the step B, uniformly mixing, then wrapping a bottle mouth with 8-layer gauze, and performing fermentation culture for 8-10 days at 24-28 DEG C to obtain a fermentation solution; D, sealing the fermentation solution obtained in the step C, then performing fermentation culture for 5-7 months at 24-28 DEG C, then filtering to obtain the white loquat fruit wine. 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The preparation method comprises the following steps: A, washing white loquats, removing cores, removing stems, then juicing toobtain a white loquat pulp I; B, adding lignin peroxidase into the white loquat pulp I obtained in the step A, placing for 10-14h, then adding 4-ethyl resorcinol, uniformly stirring, and then adjusting the acidity and the sugar content to obtain a white loquat pulp II; C, adding a compound bacterial solution into the white loquat pulp II obtained in the step B, uniformly mixing, then wrapping a bottle mouth with 8-layer gauze, and performing fermentation culture for 8-10 days at 24-28 DEG C to obtain a fermentation solution; D, sealing the fermentation solution obtained in the step C, then performing fermentation culture for 5-7 months at 24-28 DEG C, then filtering to obtain the white loquat fruit wine. 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The preparation method comprises the following steps: A, washing white loquats, removing cores, removing stems, then juicing toobtain a white loquat pulp I; B, adding lignin peroxidase into the white loquat pulp I obtained in the step A, placing for 10-14h, then adding 4-ethyl resorcinol, uniformly stirring, and then adjusting the acidity and the sugar content to obtain a white loquat pulp II; C, adding a compound bacterial solution into the white loquat pulp II obtained in the step B, uniformly mixing, then wrapping a bottle mouth with 8-layer gauze, and performing fermentation culture for 8-10 days at 24-28 DEG C to obtain a fermentation solution; D, sealing the fermentation solution obtained in the step C, then performing fermentation culture for 5-7 months at 24-28 DEG C, then filtering to obtain the white loquat fruit wine. By the preparation method, the white loquats are not required to be peeled, a sterilizing technology is also no</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PROCESSES USING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | White loquat fruit wine and preparation method thereof |
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