Method for brew (1) wine
Using high-quality wild fresh fruit, hand-selecting, cleaning, crushing, microbial fermentation, juicing, purification, secondary fermentation, sterilization, filling, labeling, inspection and delivery. No industrial preparations and pigments are added in the production process, and it is a truly pure natural wine, which not only retains the fruity aroma of kiwifruit, but also continues the nutrition of kiwifruit. It has a pure taste, amber color, fruity fragrance and high quality.
(2) that preparation method of the blende wine:
Formula: 250g of kiwi fruit and 500g of white wine.
Production method:
1. raw material: kiwi fruit is selected as raw material.
2. Cleaning: rinse with clear water to remove impurities.
3. Crushing: Crushing into slurry in a crusher, or mashing with a wooden stick.
4. Pre-fermentation: add 5% yeast sugar solution (sugar content 8.5%) to the fruit pulp, stir and mix, and conduct pre-fermentation, with the temperature controlled at 20~26℃ for about 5~6 days.
5. Wine pressing: When the residual sugar in the fruit pulp is reduced to 65438 0% during fermentation, it is necessary to press and separate, and the pulp juice is transferred to post-fermentation.
6. Post-fermentation: add a certain amount of sugar to 12℃ according to the fermented alcohol content (or convert the required amount of sugar according to the required alcohol content before fermentation and adjust it once), keep the temperature at 15~20℃ and separate after 30~50 days.
7. Adjust the alcohol content: adjust the alcohol content to about 16 degrees with more than 90% alcohol, and then store it for more than two years, which is the finished product.
Efficacy and indications: antipyretic, fluid production, diuresis and stranguria. It is suitable for fever, polydipsia, jaundice, urinary calculi, scanty urine and vitamin deficiency.
Administration method:10 ~15ml twice a day.