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Method for producing peach sweet wine

A manufacturing method and peach technology, which are applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of difficulty in the production of peach fermented wine, discordant taste of peach, and easy occurrence of diseases, and achieve simplification. Brewing process, pleasant style, smooth taste effect

Inactive Publication Date: 2012-07-25
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

Traditional peach wine is mainly dry wine fermented according to the fermentation method of wine, but there are many problems in this kind of peach fermented wine, for example: peach taste is not harmonious, fiber, protein, pectin and other substances can easily cause fruit wine to be turbid, and Diseases are prone to occur after fermentation
These problems have brought certain difficulties to the production of peach fermented wine

Method used

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  • Method for producing peach sweet wine
  • Method for producing peach sweet wine

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Embodiment Construction

[0014] In the invention, peach pulp is squeezed to extract juice, acidified with tartaric acid, clarified with a compound clarifying agent, and finally alcoholic fermentation is carried out to obtain peach liqueur. The specific implementation steps are as follows:

[0015] (1) Control of raw material maturity: measure reducing sugar and total acid of raw material, and carry out manual harvesting when reaching optimum maturity.

[0016] (2) Harvesting: When harvesting, try to keep the fruit intact and not damaged.

[0017] (3) Sorting of raw materials: select fruits with good maturity and no disease and normal color, and remove fruits with poor maturity and mildew.

[0018] (4) Depitted and squeezed juice: Wash and remove hair from fresh peaches and dry them in the air. After manual denuclearization, beating with a beater, filter the juice with two layers of gauze, and immediately add 60mg / L SO 2 and stir well.

[0019] (5) Acid adjustment: add tartaric acid to adjust the ac...

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Abstract

The invention relates to a method for producing full juice peach sweet wine. The peach sweet wine produced by the method maintains the aroma of the peach fruit, preserves natural alcohol content and natural value of the peach fruit, avoids influence on mouthfeel of the wine when sugar is added, simplifies the brewing process and avoids the possibility of disease caused by the wine. The method of the invention comprises the following operation steps: (1) controlling ripening degree of raw materials; (2) collecting and sorting; (3) denucleation and juicing, adding sulfur dioxide; (4) acidity adjustment; (5) clarifying 300mg / L of PVPP plus 500mg / L of bentonite; (6) separating and alcoholic fermentation; (7) adding sugar till the state of saturation after the alcoholic fermentation; (8) separation, refrigeration and aging; (9) filtering and bottling.

Description

1. Technical field: [0001] The invention relates to a method for making wine, in particular to a method for making peach liqueur. 2. Background technology: [0002] Peach, also known as Xiantao, Shoutao, etc., has been used as a fruit and Chinese medicinal material since ancient times. Modern medical research shows that peach has many functions such as tonifying, invigorating the heart, promoting body fluid, quenching thirst, eliminating stagnation, moistening the intestines, relieving labor heat, and preventing various cancers. Moreover, the iron content of peaches is 4 to 6 times that of apples and pears, ranking first among fruits. It can also be used for patients with deficiency of Qi and blood, sallow complexion, palpitation and shortness of breath after serious illness. Therefore, the development of processed peach products has a good prospect. Sweet wine is a kind of wine that is very popular in the international market, and the annual consumption is very large. Sw...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 王华李华
Owner NORTHWEST A & F UNIV