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Yellow peach wine brewing process

A yellow peach and process technology, applied in the field of wine brewing, can solve the problems of inapplicable yellow peach products, reduce taste, destroy peach flavor and nutritional components, etc., and achieve the effects of ensuring quality, increasing added value, and avoiding damage.

Inactive Publication Date: 2012-05-30
DALIAN CHUANGDA TECH TRADE MARKET
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no mature yellow peach wine production process, and some existing winemaking processes about peach products such as flat peaches also adopt the method of distillation into wine after fermentation, which is easy to destroy the original flavor and nutritional components of peaches due to heating and distillation, reducing the It affects the taste, so it is not suitable for the winemaking process of developing yellow peach products with high added value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] a. Prepare materials by selecting ripe and fresh yellow peaches, removing rotten fruits, washing with running water to remove peach hairs and dirt impurities, drying the surface moisture after ultraviolet disinfection, and then removing the pits and crushing the yellow peaches;

[0014] b. Put 20 kg of crushed peach meat into a stainless steel tank for one fermentation, leave a space at the mouth of the tank that accounts for 20% of the volume of the stainless steel tank, add 1 kg of rock sugar and 0.4 kg of 52-degree white wine, seal the stainless steel tank and put it in the cellar , dark light is used in the cellar, the fermentation temperature in the cellar is 20°C, the fermentation time is 120 days, the fermentation is complete, and the material is poured 4 times during the fermentation period to facilitate fermentation;

[0015] c. Filtration with a fine fiber net to filter out the slag after fermentation;

[0016] d. Secondary fermentation Aft...

Embodiment 2

[0019] a. Prepare materials by selecting ripe and fresh yellow peaches, removing rotten fruits, washing with running water to remove peach hairs and dirt impurities, drying the surface moisture after ultraviolet disinfection, and then removing the pits and crushing the yellow peaches;

[0020] b. Put 10 kg of crushed peach meat into a porcelain jar for one fermentation, leave a space at the mouth of the jar that accounts for 5% of the volume of the jar, add 0.6 kg of rock sugar and 0.8 kg of 38-degree white wine, seal the jar and put it in the cellar , dark light is used in the cellar, the fermentation temperature in the cellar is 30°C, the fermentation time is 80 days, the fermentation is complete, and the material is poured twice during the fermentation period to facilitate fermentation;

[0021] c ． Filtration with a fine fiber net to filter out the slag after fermentation;

[0022] d. Secondary fermentation Add 0.5% fission yeast relative to the weight of t...

Embodiment 3

[0025] a. Prepare materials by selecting ripe and fresh yellow peaches, removing rotten fruits, washing with running water to remove peach hairs and dirt impurities, drying the surface moisture after ultraviolet disinfection, and then removing the pits and crushing the yellow peaches;

[0026] b. Put 10 kg of crushed peach meat into a porcelain jar for one fermentation, add 0.55 kg of rock sugar and 0.5 kg of 42-degree white wine, seal the porcelain jar and put it in a cellar with dark light, and the fermentation temperature in the cellar is 25 ℃, the fermentation time is 100 days, the fermentation is complete, and the material is poured 3 times during the fermentation period to facilitate fermentation;

[0027] c. Filtration with a fine fiber net to filter out the slag after fermentation;

[0028] d. Secondary fermentation After adding 0.1% fission yeast relative to the weight of peach flesh to the juice after filtering out the slag, seal and ferment in po...

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PUM

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Abstract

The invention discloses a yellow peach wine brewing process. The yellow peach wine is made from mature yellow peaches, and the process comprises the following steps of: material preparation, primary fermentation, primary filtration, secondary fermentation and secondary filtration. By adopting the natural fermentation method, the yellow peach wine brewing process prevents the original flavor and nutrients of yellow peaches from being damaged due to distillation, so that the produced yellow peach wine retains the original flavor and taste of yellow peaches. The process ensures quality of the yellow peach wine product and greatly increases the value-added of yellow peach processed products.

Description

technical field [0001] The invention relates to a wine brewing technology, in particular to a wine brewing process using yellow peaches. Background technique [0002] Yellow peaches are rich in nutrients, and the flesh is tender and delicious. It is a nutritious fruit suitable for all ages. Yellow peach is very rich in nutrition. Its main nutrients are rich in vitamin C and a large amount of cellulose, carotene, lycopene, red pigment and various trace elements needed by the human body. For example, the content of selenium and zinc is significantly higher than that of other common peaches, and it also contains malic acid, citric acid and other ingredients. Eating two a day can play a role in laxative, lowering blood sugar, blood lipids, anti-free radicals, removing dark spots, delaying aging, improving immune function, etc., and can also promote appetite. It can be called a health-care fruit and a peach of health. Recently, yellow peaches are planted in a wide area in my co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 孙文秀
Owner DALIAN CHUANGDA TECH TRADE MARKET
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