选用世界水果黄金种植线——秦岭北麓北纬34度
经品酒师品鉴
果氿红精益求精
色泽纯正
香味浓郁 回味悠长
酿造技术与现代生产技术
猕猴桃酒系列
两年猕猴桃酒
(原浆)
447
猕猴桃酒系列
五年猕猴桃酒
(陈酿)
833
Two Years Mulberry
两年桑葚酒 (原浆)
467
市场定价
口感鲜美
Five-year Kiwifruit Wine
五年桑葚酒 (陈酿)
883
市场定价
口感鲜美
CHINESE GOOSE BERRY LIQUOR
猕猴桃酒
MULBERRY MINE
桑葚酒
元/瓶
元/瓶
元/瓶
元/瓶
酒精度:16%vol
酒精度:12%vol
酒精度:16%vol
酒精度:12%vol
原料产自于陕西秦岭,选用世界水果黄金种植线——秦岭北麓北纬34度,24小时采摘内经先进工艺低温原汁发酵。

桑蚕文化为中华文明起点,酒文化贯穿整个华夏文明,而桑葚酒就是桑蚕文化和酒文化的完美结合。早在两千多年前,桑葚已是中国皇帝御用的补品,同时也被誉为“民间圣果”。风味独特,极富营养,其营养成分是苹果的5-6倍、葡萄的4倍。

传承中华民族奋发图强、共同复兴的“红船理想”;秉承科技创新、精雕细琢的工匠精神,酿造绿色养生的中国红 · 果氿红,小分子原浆酒。

猕猴桃号称水果之王,猕猴桃的质地柔软,口感酸甜。味道被描述为草莓香蕉菠萝三者的混合。猕猴桃除含有猕猴桃碱蛋白水解酶、单宁果胶和糖类等有机物,以及微量元素和人体所需17种氨基酸外,还含有丰富的维生素C葡萄酸果糖柠檬酸苹果酸脂肪

Inheriting the "red ship ideal" of the Chinese nation striving for strength and common rejuvenation; Adhering to the craftsman spirit of scientific and technological innovation and meticulous carving, China red · GUI red of red vessel brand series, a century-old green fruit wine for health preservation, is a small molecule raw liquor.
The raw materials are produced in qinling mountains, shaanxi province. The world golden fruit planting line -- 34 degrees north latitude at the northern foot of qinling mountains is selected. The low-temperature raw juice fermentation process is adopted in 24 hours of picking.
Mulberry culture is the starting point of Chinese civilization, wine culture runs through the whole Chinese civilization, and mulberry wine is the perfect combination of mulberry culture and wine culture. As early as more than 2,000 years ago, mulberries were already used as a tonic by Chinese emperors and were also known as "folk holy fruit". It has a unique flavor and is highly nutritious, with 5-6 times the nutritional content of apples and 4 times the nutritional content of grapes.
Kiwi is known as the king of fruit, kiwi texture soft, sweet and sour taste. The flavour is described as a mixture of strawberry, banana and pineapple. Kiwifruit in addition to containing kiwifruit alkali, proteinase, tannin pectin and sugar and other organic matter, and calcium, potassium, selenium, zinc, germanium and trace elements and the human body needs 17 kinds of amino acids, but also rich in vitamin C, grape acid, fructose, citric acid, malic acid, fat.
酒的六大核心
陈酿细菌接种技术
使原浆果酒随年份储存口感达到更好的揉感。
果酒65°以内蒸馏技术
(保留水果vc),是一款含vc成分的果酒。
纳米过滤技术
使批量酒体口感质感长久均衡、稳定。
带皮萃取技术
保留水果皮里面重要微量元素,抗氧化物质。
航海三向分离技术
使酒体更晶莹剔透,保持20年以上不出现沉淀物质。
低温发酵技术
在25度常温发酵,使水果原糖分子转化成小分子酒。
1
2
3
4
5
6
经过多达20道精制的工序最终酿成甘醇
果酒生产工艺(猕猴桃酒为例)
FRUIT WINE PRODUCTION PROCESS (kiwi wine cited)
Fruit Supply
原料采购
Inspection
验收
Selecting
挑选
Cleaning
破碎
Enzymolysis
酶解
Pressed Filtering
压滤
Separation
分离
Sugar Adjustment
调整糖分
Inoculum
接种
Temperature Controller Fermentation
温控发酵
Separation
分离
Storage
陈贮
Blending
调配
Clarification
去除酒脚
Testing Sterilizing and Filtering
检验除菌率
Bottling
灌装
Testing
检验
Packaging
包装
Warehousing
入库
生产工序
PRODUCTION PROCESS
Copyright © 2020 版权所有 © 陕西红船实业有限公司 未经许可 严禁复制
联系电话:

公司邮箱:

联系QQ:
管理网站 举报反馈 技术支持