METHOD FOR MANUFACTURING KIWI WINE

摘要

PURPOSE: Provided is a method for manufacturing high quality kiwi wine by adding sugar and additives, with reduced production cost. CONSTITUTION: The method for manufacturing kiwi wine is characterized by adding sugar and non-fermented sugar or sweetening to kiwi juice and fermenting the mixture. The non-fermented sugar is selected from isomalto oligosaccharides, fructo oligosaccharides, galacto oligosaccharides, soybean oligosaccharides, and chitosan oligosaccharides and accounts for 2-4wt% of the total weight of the juice. Wherein, 0.01-0.02wt% of stevioside or aspartame is added and 1.25-2.5wt% of xylitol or erythritol is added as a sweetening.