Persimmon wine and brewing method thereof

A persimmon wine body technology, applied in the field of winemaking science and engineering, can solve the problems of increasing methanol content in fruit wine, reducing the quality of raw materials, affecting the quality of wine, etc., and achieve the effects of simple process, improved product quality and full body

Inactive Publication Date: 2010-08-11
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defects of the above method are: 1. The persimmon raw material processing adopts artificial astringency removal, which increases the cost and reduces the quality of the raw material; 2. The raw material processing adds pectinase, which causes the methanol content in the fruit wine to increase and affects the quality of the wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1. A kind of persimmon wine, described persimmon wine is dry type persimmon wine, is light yellow, clear and transparent, has fresh and pleasing fruit fragrance, complete wine body, alcohol content 8~12% (20 ℃ V / V), total Sugar (calculated as glucose) ≤ 4g / L, titratable acid (calculated as malic acid) 5-8g / L, free sulfur dioxide ≤ 50mg / L.

Embodiment 2

[0013] Example 2. A kind of persimmon wine, described persimmon wine is semi-dry type persimmon wine, is light yellow, clear and transparent, has fresh and pleasing fruit fragrance, complete wine body, alcohol content 8~12% (20 ℃ V / V), Total sugar (calculated as glucose) 4.1-12.0g / L, titratable acid (calculated as malic acid) 5-8g / L, free sulfur dioxide ≤50mg / L.

Embodiment 3

[0014] Example 3. A kind of persimmon wine, said persimmon wine is a semi-sweet persimmon wine, which is light yellow, clear and transparent, with a sweet and mellow taste and the aroma of aged wine, harmonious sweet and sour, and full-bodied. Alcohol content 8-12% (20°C V / V), total sugar (calculated as glucose) 12.1-45.0g / L, titratable acid (calculated as malic acid) 5-8g / L, free sulfur dioxide ≤ 50mg / L.

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PUM

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Abstract

Persimmon wine and a brewing method belong to the technical field of brewing science and engineering. The invention aims to solve the technical problem of providing the persimmon wine keeping the original flavor of persimmons and a brewing method of the persimmon wine. The process is as follows: 1. selecting fruit; 2. breaking and sterilizing; 3. adding yeast and primarily fermenting for 1d; 4. juicing and separating pomace; 5. adding sugar and secondarily fermenting; 6. filtering residue and can sealing; 7. clarifying with pectinase and filtering; and 8.cryotreating and canning. The persimmon wine is characterized in that the persimmon wine is faint yellow, clear and transparent and has pure, fine, refreshing and harmonious aroma. The invention has the following advantages: 1. full persimmons are extracted and the juice is used for fermentation, without adding water; and 2. pectinase is not added in the processes of juice extraction and fruit wine brewing, and astringency removal process is omitted. The invention plays important roles in promoting reasonable processing and utilization of the persimmon resources, forming the post-harvest processing industrial chain and adjusting the fruit processing industrial structure.

Description

Technical field [0001] The invention relates to a persimmon wine and a brewing method thereof, belonging to the technical field of brewing science and engineering. Background technique [0002] Persimmon tree is one of the main cultivated fruit trees in my country. It has a vast distribution area and rich resources, with an annual output of hundreds of millions of kilograms of fresh persimmons. Because fresh persimmons are too astringent to be eaten directly, and are not easy to store and transport over long distances, only some processed soft persimmons can be eaten or processed into dried persimmons, which limits the development and application of persimmons. In order to increase the economic value of persimmon fruit, it is necessary to develop new fields of application. The folks in my country have used persimmons as raw materials to prepare fermented wine for more than a thousand years, but most of them belong to self-brewing and drinking, and large-scale production ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12H1/22C12R1/865
Inventor 王颉王贞强
Owner HEBEI AGRICULTURAL UNIV.
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