| 摘要 |
Subject: top-quality ruby-coloured and fruit-scented wine derived from punica granata fruit exhibiting antioxidant properties. Constitution: in industrial scale process, the fruit grains are received by a mechanical equipment composed of two interfitting cylindrical drums; the internal rotary drum is fed with adequately-processed punica granata fruit and is characterised by inside rounded projections used for the detachment of the fruit grains from the peel and the internal membranes of the fruit as well as by holes accomodating the exit of the fruit grains directed towards the external drum. The extraction and cleaning of the fruit jus are obtained by combination of a blender, a pressure device and a filter, while its alcohol fermentationis realized by ferments of the saccharomyces family; wine limpidity is achieved by combinational use of bentonite and pectinolytic enzymes as well as by leaving the produced wine to rest at low-temperature conditions. |
