Pear fruit wine brewing method

A technology of pear wine and pear fruit, applied in the field of pear wine brewing

Active Publication Date: 2010-07-14
董自贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a simple process, low cost and easy-to-operate pear wine brewing method in order to overcome the technical defects of the existing pear wine brewing method using common fruit wine brewing methods.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Example 1 After removing impurities from the pear fruit, clean it, and then cut the pear fruit into 2 cm thick pieces, add ordinary wine koji, and mix 100 kg of pear slices with 1.5 kg of koji, and put them into the saccharification box for saccharification. After 4 days, the saccharified pear slices will be fermented in a fermentation tank or tank; the fermentation temperature should be controlled between 20~24℃. After 22 days of fermentation, take the pear slices to filter the pear juice, pour the pear juice into the roasted wine steamer and distill it. Slowly steam until the wine is roasted; the roasted pear wine is aged in the storage tank for 365 days and then taken out to prepare the wine: sugar 100:10 to make the pear wine. The filtered wine residue is mixed with artificial koji and then fermented again in the pool or tank, and the above-mentioned roasting process is repeated.

Embodiment 2

[0009] Example 2 After removing impurities from the pears, clean them, and then cut the pears into 1 cm thick pieces, add ordinary koji, and mix 100 kg of pear slices with 2.2 kg of koji, and put them in the saccharification box for saccharification. 3 days later The saccharified pear slices are then fermented in a fermentation tank or tank; the fermentation temperature is controlled between 20-24 ℃, and after 25 days of fermentation, the pear slices are taken to filter the pear juice, and the pear juice is poured into the roasted wine steamer for distillation and slow steaming , Until the wine is roasted; the roasted pear wine is aged in the storage tank for 380 days and then taken out for the blending of wine: sugar 100:15 to become pear wine.

Embodiment 3

[0010] Example 3 After removing impurities from the pears, clean them, then cut the pears into 1 cm thick pieces, add ordinary koji, and mix 100 kg of pear slices with 1.8 kg of koji, and put them into the saccharification box for saccharification. 3 days later The saccharified pear slices are then fermented in a fermentation tank or tank; the fermentation temperature is controlled between 20 and 24℃. After 23 days of fermentation, the pear slices are taken to filter the pear juice, and the pear juice is poured into the roasted wine steamer for distillation and slow steaming , Until the wine is roasted; the roasted pear wine is aged in the storage tank for 375 days and then taken out to prepare a wine: sugar ratio of 100:13 to become pear fruit wine.

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PUM

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Abstract

The invention provides a pear fruit wine brewing method, which comprises the following steps: cleaning pear fruit after removing impurities; then, cutting the pear fruit into slices and blocks with the thickness between 1 and 2 cm; adding mold culture into the pear fruit slices according to a ratio that 100 kg pear slices are uniformly stirred with 1.5 to 2.2 kg mold culture; placing the materials into a saccharification box for saccharification; placing saccharified pear slices into a fermentation tank or a fermentation can to be fermented after 3 to 4 days; controlling the fermentation temperature between 20 and 24 DEG C; taking out the pear slices after 20 to 25 days of fermentation; filtering the pear juice; pouring the pear juice into a wine roasting steaming vessel to be distilled; slowly steaming the pear juice with mild fire until the wine is roasted up; storing the roasted pear wine into a tank for aging for 365 to 380 days; taking out the wine for preparation according to the wine/sugar ratio of 100/10 to 15; and obtaining the pear fruit wine. The invention has the advantages of simple process, low cost and easy operation. The brewed pear fruit wine has the advantages of high alcohol content, good mouth feeling, difficult deterioration, easy storage and good transparency.

Description

Technical field [0001] The invention belongs to the technical field of pear wine brewing methods. Background technique [0002] Pear is one of the ancient cultivated tree species in our country. It has many varieties, wide cultivation and high benefits. It is loved by the majority of fruit farmers and is an important source of income for farmers in many areas. my country is the world's largest pear-producing country. In 2001, the output of pears was 8,796,100 tons, accounting for 53.5% of the world's total pear production and about 13% of my country's fruit production. The production of early-ripening pears in the south has made early-ripening pear trees a "money cow" for the majority of fruit farmers, and effectively helped farmers get rich. Southern early-ripening pears Cuiguan, Jinshui, Huanghua, Zaomei crisp, medium-ripe pears Jinhua, Dangshan crisp, gold, and snowflakes, Yunnan local varieties Huangpi pear, Yunnan sun red pear, early-ripening pears, and mid-ripe pears are a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 董自贵董建林
Owner 董自贵
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