Tomato is rich in nutrients.The brewery process of tomato fruit wine was studied using tomato as the main material for fermented tomato fruit wine.Quality of tomato wine was improved by adding carrot and raisin.The results showed that using fresh cleaned tomato as base material,added minced carrot and raisin at the ratio of tomato 30%,carrot 10%,and raisins 2%,we created the pulp that had water and 20% sugar.Then we inoculated the pulp with 0.25% active wine yeast during main fermentation at 28 ℃ for 7 d,and produced nutritious and good tasty tomato fruit wine.
Liu Yong
,
Zhang Zhen-kun
,
Xue Song-tao
,
Jiang Kai
,
Zheng Chao
. Study on the Technique of Fermented Tomato Wine[J]. Food and Fermentation Industries, 2010
, 36(07)
: 205
-208
.
DOI: 10.13995/j.cnki.11-1802/ts.2010.07.032
