Preparation method for flat peach wine

A flat peach and fruit wine yeast technology, which is applied in the field of wine making, can solve the problems that hinder the development of peach planting in Pinggu District, the concentrated supply time of large peaches, and the oversupply of production, and achieve the effect of changing the degree of fermentation that is difficult to control, rich in taste, and high in quality of brewed products

Inactive Publication Date: 2013-05-08
BEIJING VOCATIONAL COLLEGE OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem brought about by the increase in production is that the supply of big peaches is relatively concentrated, and the output exceeds demand. Every year, nearly 4 million catties of big peaches are rotten because they cannot be sold in time, which seriously hinders the development of peach planting in Pinggu District.

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  • Preparation method for flat peach wine

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Effect test

Embodiment 1

[0019] Apply the method provided by the invention to carry out the preparation of flat peach wine, method flow process is as figure 1 As shown, the specific steps are as follows:

[0020] The first step is the selection of flat peaches for fermentation: select flat peaches that are free from diseases and insect pests and are 90% to 100% mature, and remove the pits; put them in a room with a temperature of 20°C for 3 days to soften.

[0021] The second step, the preparation of flat peach enzymatic hydrolysis solution: beat the softened flat peach, add pectinase and sodium bisulfite in the flat peach juice after beating, so that the mass percentage of the described pectinase is 0.01%, sulfurous acid The add-on of sodium hydrogen is that concentration is 60mg / L. Then raise the temperature to 30°C, enzymatically hydrolyze for 2 hours, and filter with a filter.

[0022] The third step, the preparation of fermented liquid:

[0023] Add sucrose to the pan peach enzymolysis solutio...

Embodiment 2

[0031] Application of the preparation method provided in the present invention, a preferred embodiment adopts the following process parameters and steps to realize:

[0032] The first step is the selection of flat peaches for fermentation: select flat peaches that are free from diseases and insect pests and are 90% to 100% mature, and remove the pits; put them in a room with a temperature of 20°C for 3 days to soften.

[0033] The second step, the preparation of flat peach enzymatic hydrolysis solution: beat the softened flat peach, add pectinase and sodium bisulfite in the flat peach juice after beating, so that the mass percentage of the described pectinase is 0.05%, sulfurous acid The concentration of sodium hydrogen is 80mg / L. Then raise the temperature to 40°C, enzymatically hydrolyze for 3 hours, and filter with a filter.

[0034] The third step, the preparation of fermented liquid:

[0035] Add sucrose to the pan peach enzymolysis solution and adjust the sugar concent...

Embodiment 3

[0043] Embodiment 3 In another preferred embodiment, adopt following steps to prepare flat peach wine:

[0044] The first step is the screening of flat peaches for fermentation: select flat peaches with no pests and diseases and high maturity (90% to 100% mature), and remove the pits. Put it in a room with a temperature of 25°C, and it will soften in 2-3 days.

[0045] The second step, the preparation of the flat peach enzymatic hydrolysis solution: beat the softened flat peach, add pectinase and sodium bisulfite to the beaten peach juice, then raise the temperature to 35° C., enzymolyze for 3 hours, and filter with a filter. The added amount of the pectinase is 0.025% by mass, and the concentration of the sodium bisulfite is 60mg / L.

[0046] The third step, the preparation of fermented liquid:

[0047] Adjust the sugar concentration and pH value of the pan peach enzymolysis solution, add sucrose to the pan peach enzymolysis solution and adjust the sugar concentration to 21%...

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Abstract

The invention discloses a preparation method for flat peach wine and belongs to the technical field of wine making. The preparation method comprises the following steps: screening flat peaches; preparing enzymatic hydrolysate; preparing fermentation liquid; performing primary fermentation; separating wine sediment; ageing; clarifying and filtering; blending; washing, sterilizing and drying wine bottles; bottling; and performing pasteurization at the temperature of 80 DEG C for 10 min to obtain the finished product. Through the adoption of the preparation method, the nutritional components, the mouthfeel, the color, the fragrance and the taste of the flat peach can be maintained to the maximum degree; the maximum wine output rate is optimized; the problems that the fermentation degree is difficult to control and the products are on various levels in the traditional fermentation process are solved; the distillation yield of fermentation is greatly increased; the flavor of the fermented fruit wine is improved; the mouthfeel of the wine is rich; the taste is pure; and the flat peach wine is good for people when people drink the wine properly.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to a preparation process of flat peach wine. Background technique [0002] The output of peaches in Pinggu District of Beijing has been increasing in recent years. The problem brought about by the increase in production is that the supply of big peaches is relatively concentrated, and the output exceeds demand. Every year, nearly 4 million catties of big peaches are rotten because they cannot be sold in time, which seriously hinders the development of peach planting in Pinggu District. To solve this problem, it is necessary to develop new demand for Pinggu peaches, change the consumption concept of traditional fruits, and change the way and mode of eating Pinggu peaches. Pantao wine is one of the ideal consumption conversion methods of Pinggu Datao. Contents of the invention [0003] In the present invention, the nutritional value of peaches and the advantages of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 马长路罗红霞汪长钢黄彦芳孙剑锋王辉
Owner BEIJING VOCATIONAL COLLEGE OF AGRI
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