Processing method of freshly brewed pear wine

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...

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 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