PRODUCTION OF WINE OF ASIMINA TRILOBA DUNAL

摘要

PURPOSE: To obtain a new winy alcoholic beverage rich in aroma by using a fruit of Asimina triloba dunal as a raw material. CONSTITUTION: A mature fruit of Asimina triloba dunal is pulverized and diluted with water or an optional fruit juice and a saccharide source for alcoholic fermentation is then supplemented thereto. A yeast is added to initiate the alcoholic fermentation. A pectinase is further added in the end of the fermentation and reacted with the pulverized fruit to complete the fermentation while eluting aromatic ingredients.