A PROCESS OF MAKING CITRUS-BASED FRUIT WINE BLENDS

摘要

A process of making citrus-based fruit wine blends is hereby disclosed. The process comprising of the following steps: a) making the citrus base-wine; b) making the fruit wine complements; c) blending the citrus base-wine with the fruit wine complements; d) adjusting the alcohol content, astringency/tartness (pH), and sweetness (SS) of the blended wine; and e) packing and labelling. Four fruit wines from guava, pineapple, banana and yacon were used as blend complements in specific proportions to bring out the desired balance, bouquet and body unique for each blend. Adjustments were made to balance the tartness/acidity, astringency as well as sweetness and alcohol content to meet the quality standards or character notes of a sound blended fruit wine.