| 摘要 |
A process of producing passion fruit wine comprising the steps of selecting mature passion fruit; smashing the mature passion fruit; separating the juice of the smashed passion fruit to a container; mixing 500 ml of passion fruit juice, 500 ml of water and 1/2 kilo of sugar to form a solution; heating and stirring continuously the solution for 7 to 8 minutes to dissolve the sugar thoroughly; cooling the solution for 10 to 15 minutes and adding pulverized 1/4 pad of yeast; pouring the solution into suitable container until fermented; pasteurizing the solution and decanting the clear liquid into another container; and aging the decanted liquid for one to three months. |
