Parameter detection of Weighing Monkey Peach Wine

Kiwi wine is one of the fruit wines, with much higher nutritional composition and efficacy than current wine, but people have only a longer history of accepting wine. Kiwifruit wine has a bright and transparent color, with a slight yellow and green tinge. The aroma has a rich fruity aroma, and the taste is rich and refreshing. It is rich in vitamins, amino acids, and a large amount of polyphenols, which can inhibit the accumulation of fat in the human body. Compared with other alcoholic beverages, kiwifruit wine has a more significant effect on caring for the heart and regulating emotions. Kiwi fruit wine is divided into brewing wine and blended wine. (1) The brewing wine is made using high-quality wild fresh fruits, which are carefully selected by manual selection - cleaning - crushing - microbial fermentation - juice extraction - purification - secondary fermentation - sterilization - filling - labeling - inspection - leaving the factory. The production process does not add any industrial preparations or pigments, and is truly a pure natural wine. It not only preserves the fresh fruit aroma of kiwifruit, but also continues the nutrition of kiwifruit. The taste is pure, the color is amber, the fruit aroma is overflowing, and the quality is excellent. (2) Preparation method of mixed wine: formula: 250g kiwi fruit, 500g Baijiu. Production method: 1. Raw material: Kiwi fruit is selected as the raw material. 2. Cleaning: Rinse with water to remove impurities. 3. Crushing: Crush into a pulp in a crusher, or use a wooden rod to crush. 4. Pre fermentation: Add 5% yeast syrup (containing 8.5% sugar) to the fruit pulp, stir and mix, and perform pre fermentation. The temperature is controlled at 20-26 ℃, and the time is about 5-6 days. 5. Wine squeezing: When the residual sugar in the fruit pulp during fermentation decreases to 1%, it is necessary to press and separate, The slurry is transferred to post fermentation. 6. Post fermentation: Calculate the alcohol content by fermenting to 12 degrees, add a certain amount of sugar (or convert the required alcohol content during pre fermentation to the required sugar content, which can be adjusted in one go), maintain the temperature at 15-20 ℃, and after 30-50 days, separate. 7. Adjust the alcohol content: Use 90% or more alcohol to adjust the alcohol content to about 16 degrees, and then store for more than two years to obtain the finished product. Functions and indications: relieve heat, promote fluid production, and facilitate water circulation. Suitable for fever, thirst, jaundice, urethral stones, watery urination, and vitamin deficiency. Administration: Drink 10-15 milliliters twice a day

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