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Biological freezing point brewing method for peach fermented wine

A technology for fermenting wine and freezing point, which is applied in the field of biological fermentation and brewing, can solve the problems of unacceptable consumers, weak peach wine flavor and weak aroma, and achieve the effects of unique peach wine flavor, mellow wine aroma and fruity aroma.

Inactive Publication Date: 2009-06-24
冷平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet because the flavor of peach wine brewed according to general wine technology is light, the fragrance is extremely weak, is to be difficult to be accepted by the consumers in a word, so there is no excellent brand to come out so far on the market

Method used

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  • Biological freezing point brewing method for peach fermented wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1 dry peach wine

[0026] Brewing time: August 15, 2006

[0027] Raw materials: 200 kilograms of Huayu peach (Pinggu Dahuashan), and finished wine: 140 kilograms.

[0028] The operation is as follows:

[0029] Fruit selection, Huayu peach (Pinggu Dahuashan) 200 kg —→ Biological freezing point treatment (store at -1°C for 5 days) —→ Wash and break, remove the core —→ Sterilize (add potassium metabisulfite: 30.5 grams), add fruit Enzymolysis of 16 grams of gelatinase (stirred at 40°C for 10 hours)—→Squeeze the juice, adjust the pH value to 3 (the amount of tartaric acid is about 108 ml), and then adjust the sugar (the amount of sugar added is 16.5 kg)—→Main fermentation for 6 days (add dry 36 grams of yeast, fermentation temperature 10-15°C) —→ pour the bucket, remove the sediment at the bottom of the fermenter (siphon method can be used) —→ post-fermentation for 30 days (fermentation temperature is 15-18°C) —→ -4°C low temperature Stand still for 5 days—→pour ...

Embodiment 2

[0031] Brewing time: August 30, 2006

[0032] Raw materials: 200 kilograms of Jingyu peach (Pinggu Dahuashan), 20 kilograms of Muscat grapes as ingredients, and 142 kilograms of finished wine.

[0033] The operation is as follows:

[0034] Fruit selection, 200 kg of Huayu peach (Pinggu Dahuashan) and 20 kg of muscat grapes (purchased at Nongda Supermarket)—→biological freezing point treatment (stored at -1.4°C for 7 days)—→cleaning and crushing—→sterilization (potassium bisulfite Dosage: 40 grams), add 18 grams of pectinase (stir at 45°C for 15 hours)—→ squeeze the juice—→ adjust the pH value to 3 (the amount of tartaric acid is about 100 ml), and then adjust the sugar (the amount of sucrose is 15 kg)—→ main Ferment for 6 days (40 grams of dry yeast, fermentation temperature is 10-15°C)—→filter, remove slag—→add 8 grams of sulfur dioxide, which has the functions of sterilization, clarification and color protection, and post-fermentation for about 25 days (15-18 ℃), stop ferm...

Embodiment 3

[0035] Embodiment 3, semi-sweet peach wine

[0036] Brewing time: October 15, 2007

[0037] Raw materials: 200 kilograms of Zhonghuashou Tao (Pinggu), and 138 kilograms of finished wine.

[0038] The operation is as follows:

[0039] Fruit selection, 200 kg of Zhonghuashou Tao (Pinggu) —→ Biological freezing point treatment (storage at -1.5°C for 7 days) —→ Washing and crushing —→ Sterilization (dosage of potassium metabisulfite: 30 grams), plus 15 grams of pectinase (50 Stirring at ℃ for 20 hours) —→ squeeze the juice —→ adjust the pH value to 3.5 (the amount of lactic acid is about 108 ml), then adjust the sugar (the amount of sucrose is 15 kg) —→ main fermentation for 5 days (dry yeast 36 grams, fermentation temperature 10-15 ℃)—→filter, remove slag—→add 10 grams of sulfur dioxide, which has the effects of sterilization, clarification and color protection, (fermentation temperature is 15-18 ℃), stop fermentation when the fermentation residual sugar is 14 grams / liter—→- S...

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Abstract

The invention relates to a fermenting method for the biological freezing point of a peach bee wine, belonging to the technical field of the fruit wine fermentation. Aiming at the characteristics of peaches, the peaches are stored for several days in the freezing point of the peaches so as to induce the addition of the sugar degree and increase the taste of fruit; and the fruit juice before being fermented is conditioned (acidity, enzymolysis and sugar degree are conditioned) so as to cause the fruit juice to reach the optimal state; in particular, the sugar degree is regulated to cause the peach bee wine to reach the alcoholic strength required by liquor products. The peach bee wine is aged in low temperature or the critical point of the biological point of the liquor, has mellow bouquet and fragrant fruity, which causes that the peach bee wine becomes the fruit wine easily accepted by consumers in general.

Description

technical field [0001] The invention relates to a biological fermentation brewing technology, in particular to a biological freezing point brewing method of peach fermented wine. Background technique [0002] Fermenting wine with fruit has a long history in China. According to relevant documents, from the Han and Tang Dynasties to the Ming and Qing Dynasties, China's fruit wine production not only continued uninterrupted, but also had a wide variety. The brewing of wine, jujube wine, mulberry wine, orange wine, plum wine, pomegranate wine, peach wine, pear wine and other fruit wines are all recorded in history books. [0003] Although the brewing technology of fruit wine was introduced to China from the Western Regions as early as the Han Dynasty, its industrial production technology was only introduced from the West in modern times. Tracing it to its cause, there are many kinds of fruits, and the nutritional components of various fruits vary greatly; the fermentation cond...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 冷平
Owner 冷平
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