A Method for preparing fruit Distilled Spirits using kiwi fruit

摘要

The present invention relates to a method of manufacturing distilled fruit liquor by using kiwi fruit. More specifically, kiwi fruit is smashed and saccharide is added to control the sugar content, and then, yeast is added and the kiwi fruit is fermented, and then, the kiwi fruit is juiced 1-5 days after the start of the fermentation to remove the peel, flesh, and seeds containing much pectin so the content of methanol generated by the decomposition of pectin is reduced, and then, secondarily fermented kiwi fruit wine is distilled to obtain a distilled concentrate with a low methanol content, and then, the concentrate is aged and filtered to manufacture high quality distilled fruit liquor having a strong fermented and aged odor and the unique aroma from the kiwi fruit. According to the present invention, since the kiwi fruit, which is not suitable for manufacturing fruit liquor due to its high organic acid concentration, is used to develop the high quality distilled fruit liquor having plenty of fermented and aged odor and the unique aroma from the kiwi fruit, the present invention is capable of making a contribution to export as well as promoting the consumption of kiwi fruit and making profits for farms, thereby enhancing the competitiveness of traditional liquor.