MANUFACTURING METHOD FOR FRESH FRUIT WINE, AND ALCOHOLIC PRESERVED FRUIT AND FRUIT JAM

摘要

Disclosed is a manufacturing method for a fresh fruit wine, an alcoholic preserved fruit and fruit jam. The present invention belongs to the field of white liquor, tonic wine and fruit preservation.The method comprises the following steps: collecting the fresh fruit in the harvest season; soaking it at 0ºC in a wine liquor with an alcohol content of 65° or above which is a traditionally grain-brewed Chinese white liquor; placing in cold store and performing fluid removal in vacuum four times; and formulating in a wine liquor with an alcohol content of 40°-65°. As a result, the fruit-rich property of the white wine liquor and the health-giving property of the wines are improved while producing an alcoholic fruit, preserved fruit and fruit jam. The method is free of preservatives and additives, and the biological nature of the fruit is preserved in the whole process. The method is not only suitable for bayberry, lychee, papaya, mango, and tropical and subtropical fruits which are difficult to store once the fruit is ripe, but is also suitable for apple, pear, jujube, peach, apricot, and temperate and sub-temperate fruits. The manufacturing method can be serialized, standardized, universalized, and industrialized, and formulation on-site using a fruit wine liquor of high concentration is also possible. The method is simple and easy to apply.