Processing method of freshly brewed pear wine

A processing method and technology of pear wine, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of being susceptible to bacterial infection, not strong typicality, low alcohol content, etc., to achieve Good antibacterial effect, improved typicality, and short fermentation time

Inactive Publication Date: 2011-02-16
潘万财
View PDF2 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The typicality of pear wine products has an important relationship with the fermentation temperature and the length of fermentation time. Usually, the fermentation temperature of pear wine is 18-20°C, and the fermentation period is about 10 days. The biggest defec

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The pear juice is fermented by adding pear yeast to ferment for 8 days at a fermentation temperature of 15°C.

[0032] Before the pear juice is fermented, nisin is added, and the content of nisin added is 0.025g per kilogram of pear juice, and the residual amount in the finished wine is 0.01g per kilogram of finished wine.

Embodiment 2

[0034] The pear juice is fermented by adding pear yeast to ferment for 10 days at a fermentation temperature of 8°C.

[0035] Nisin was added before the pear juice was fermented, and the content of nisin added was 0.1g per kilogram of pear juice, and the residual amount in the finished wine was 0.05g per kilogram of finished wine.

[0036] Nisin is a natural, efficient, safe, and non-toxic food preservative. It is a polypeptide composed of 34 amino acids. When it enters the human body, it will be degraded into a variety of amino acids and absorbed as nutrients. Can effectively prevent microbial contamination. Usually the pear gum is glued at about 20°C, but because the alcohol content of freshly brewed pear wine is very low, generally 3-5% (volume ratio), it is very susceptible to bacterial infection, and low temperature can slow down the reproduction speed of microorganisms, so When clarification treatment is carried out to the original pear wine, the temperature is below 5°...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a processing method of freshly brewed pear wine, which comprises the following steps: selecting fresh pears as raw materials, washing and selecting the pears with excellent quality for secondary washing; crushing and pulping the pears after secondary washing to obtain pear pulp; enzymolyzing the pear pulp; extracting and cleaning juice of the enzymolyzed pear pulp to obtain pear juice; freezing, dehydrating and concentrating the pear juice; fermenting the pear juice; separating wine sediments from the fermented pear juice to obtain bulk pear wine; and clarifying and filtering the bulk pear wine to obtain the finished product of the pear wine. In the method, the raw juice is dehydrated by a freeze concentration technology, thus increasing the sugar content of the pear juice; the pear juice is fermented at a low temperature of not more than 15 DEG C for a short time of about 10 days, thus being beneficial to keeping pear flavor and enhancing typicality of the product; and a small amount of nisin from streptococcus lactis is added to prevent microbial pollution.

Description

technical field [0001] The invention relates to a processing method of fresh pear wine. Background technique [0002] The use of fresh pears to make wine generally has a low sugar content in raw materials, and the method of adding white sugar is usually used to increase the sugar content to meet the alcohol content of the finished wine. The typicality of pear wine products has an important relationship with the fermentation temperature and the length of fermentation time. Usually, the fermentation temperature of pear wine is 18-20°C, and the fermentation period is about 10 days. The biggest defect of pear wine products is that they are not typical. . In addition, pear gum is usually glued at about 20°C, but because the alcohol content of freshly brewed pear wine is very low, the general volume ratio is 3-5%, and it is very susceptible to bacterial infection. Contents of the invention [0003] The problem to be solved by the present invention is to provide a processing me...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/02C12R1/645
Inventor 潘万财
Owner 潘万财
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap