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Method for producing peach dry wine

A manufacturing method, peach technology, applied in the preparation of alcoholic beverages, microbial-based methods, biochemical equipment and methods, etc., can solve the problems of fruit wine turbidity, disharmonious peach taste, and low sugar content in peaches, so as to avoid the mouthfeel destruction, simplification of the brewing process, full-bodied and complete effect

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

Problems solved by technology

The sugar content of peaches is low. The traditional peach juice is mainly to add sugar to the peach juice first, and then ferment according to the fermentation method of wine. However, there are many problems in this kind of peach fermentation wine, such as: the taste of peaches 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 dry wine
  • Method for producing peach dry wine

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Embodiment Construction

[0013] 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 dry peach wine. The specific implementation steps are as follows:

[0014] (1) Control of raw material maturity: measure reducing sugar and total acid of raw material, and carry out manual harvesting when reaching optimum maturity.

[0015] (2) Harvesting: When harvesting, try to keep the fruit intact and not damaged.

[0016] (3) Sorting of raw materials: select fruits with good maturity and no disease and normal color, and remove fruits with poor maturity and mildew.

[0017] (4) Depitted juice: Wash and remove hair from fresh peaches, dry them in the air, manually remove the pits, beat with a beater, filter the juice with two layers of gauze, and immediately add 60mg / L SO 2 and stir well.

[0018] (5) Acid adjustment: add tartaric acid to adjust the acid to 5g / L.

[0019] (...

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Abstract

The invention relates to a method for producing full juice peach dry wine. The peach dry wine produce by the method maintains the aroma of the peach fruit, preserves natural alcohol content and value thereof, 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 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 ofPVPP plus 500mg / L of bentonite; (6) separation and alcoholic fermentation; (7) separating and adding carbon dioxide after the fermentation; (8) 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 dry 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. Dry wine is a very popular wine in the international market, with a large annual consumption. Dry wine is usually fermente...

Claims

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Application Information

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