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Method for producing full juice peach sparkling wine

A manufacturing method and technology of sparkling wine, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve problems such as poor quality control, complicated production procedures, and difficulties in producing sparkling wine, and shorten the production cycle , Refreshing and comfortable taste, pleasant style effect

Inactive Publication Date: 2012-05-23
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional sparkling wine is mainly produced by secondary fermentation of fruit juice, but there are many problems in secondary fermentation, such as: long production cycle, complicated production process, high cost, poor quality control, etc.
These problems have brought certain difficulties to the production of sparkling wine

Method used

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  • Method for producing full juice peach sparkling wine
  • Method for producing full juice peach sparkling wine

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Embodiment Construction

[0013] According to the invention, peach pulp is squeezed to extract juice, and the clear juice is fermented twice to finally obtain peach sparkling wine.

[0014] 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) Depitting and juicing: remove the pits of fresh peaches and beat them with a beater. After filtering the juice, add sulfur dioxide (60mg / L SO2) immediately to prevent oxidation, and stir evenly.

[0019] (5) Clarification: According to the dosage of 300mg / L PVPP+500mg / L bentonite, add mixed clarifier to the peach juice, shake well, then put it in the e...

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Abstract

The invention relates to a method for producing full juice peach sparkling wine. The method of the invention maintains the aroma of the peach fruit, preserves the natural value thereof, uses sugar fermentation of the fruit to produce carbon dioxide gas, avoids influence on mouthfeel of the wine when carbon dioxide is added artificially, simplifies the brewing process and avoids the possibility ofdisease caused by the wine. The method comprises the following steps: (1) controlling ripening degree of raw materials; (2) collecting and sorting; (3) denucleation and juicing, adding carbon dioxide;(4) clarification and separation; (5) alcoholic fermentation; (6) sealed fermentation; (7) adding carbon dioxide after the fermentation; (8) refrigeration and aging; (9) equipressure filtering and bottling.

Description

1. Technical field: [0001] The invention relates to a method for making wine, in particular to a method for making whole juice peach sparkling wine. 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. At present, the processed peach products mainly include peach juice drink, peach fermented wine, canned ...

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
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