Dry type peach wine and preparation method thereof

A peach wine and dry-type technology, which is applied in the field of dry peach wine and its preparation, can solve the problems that yeast cannot fully utilize carbohydrates, the flavor of fresh original wine is bitter and pungent, and the stimulation of product formation pathways, etc., to prevent browning and miscellaneous The production of bacteria, the effect of color protection is obvious, and the effect of improving clarity

Active Publication Date: 2014-05-14
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is also the option to add sucrose or honey, but other nutrients that match carbohydrates in peach juice have not been strengthened, so that the yeast cannot fully utilize carbohydrates, resulting in a higher amount of residual sugar; secondly, simply strengthen the react

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A dry peach wine and a preparation method thereof, including the following steps:

[0028] 1) Choose high-quality fresh peaches that are free from pests, diseases and rot as raw materials, soak them in 0.22% edible alkaline water for 5-10 minutes, rinse with water, take the washed peaches, remove the pit, and cut the peach into 1 to 1.5 cubic centimeters Dip the small pieces into the color protection solution, soak for 20 minutes, then take out the fruit pieces, drain them and squeeze the juice with a juicer to collect the juice;

[0029] Wherein, the color protection solution, in terms of mass fraction, includes 0.06% sulfurous acid, 0.005% sodium bisulfite, 0.05% VC, and the balance is water;

[0030] 2) Inactivate the enzyme at 95°C for 30s, then lower the temperature to 50°C, add 100mg / L pectinase, and enzymatically react for 2h; then heat to 85°C, treat for 5-10 minutes, filter, and take the filtrate; The sugar content of the filtrate was adjusted to 18g100 / mL with conce...

Embodiment 2

[0035] A dry peach wine and a preparation method thereof, including the following steps:

[0036] 1) Choose high-quality peaches that are free from pests and diseases and rot as raw materials. Rinse them with running water at a temperature below 40°C. Take the washed peaches, remove the pits, and cut the peaches into small pieces of 1 to 1.5 cubic centimeters, and immerse them in the color protection solution. , After soaking for 25 minutes, then take out the fruit pieces, drain and squeeze the juice with a juicer to collect the juice; wherein, the color protection liquid, in terms of mass fraction, includes 0.06% sulfurous acid and 0.005% sulfurous acid Sodium hydrogen, 0.05% VC, the balance is water;

[0037] 2) Inactivate the enzyme at 90°C for 35s, then lower the temperature to 45°C, add 25mg / L pectinase, and enzymatically react for 3h; then heat to 80°C, treat for 5-10 minutes, filter, and take the filtrate; The sugar content of the filtrate was adjusted to 22g / 100mL with con...

Embodiment 3

[0042] A dry peach wine and a preparation method thereof, including the following steps:

[0043] 1) Choose high-quality peaches that are free from pests and diseases and rot as raw materials. Rinse them with running water at a temperature below 40°C. Take the washed peaches, remove the pits, and cut the peaches into small pieces of 1 to 1.5 cubic centimeters, and immerse them in the color protection solution. , After soaking for 30 minutes, then take out the fruit pieces, drain and squeeze the juice with a juicer to collect the juice;

[0044] Wherein, the color protection liquid includes 0.06% sulfurous acid, 0.005% sodium bisulfite, 0.05% VC, and the balance is water in mass fraction;

[0045] 2) Inactivate the juice for 45s at 85°C, then lower the temperature to 55°C, add 125mg / L pectinase, enzymatically react for 2h; then heat to 90°C, treat for 5-10 minutes, filter, and take the filtrate; The sugar content of the filtrate was adjusted to 25g / 100mL with concentrated peach juice...

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PUM

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Abstract

The invention discloses a dry type peach wine and a preparation method thereof, belonging to the technical field of fermented fruit wine preparation. The preparation method comprises the steps of: 1) washing fresh peaches, coring and chopping, dipping in a color protection solution and standing, taking out, juicing and collecting juice; 2) carrying out enzyme deactivation on the juice, adding pectinase for enzymolysis, performing heating treatment and filtering, adding concentrated peach juice into the filtrate and regulating the sugar content; 3) adding compound yeast into the peach juice regulating the sugar content, and performing main fermentation and after fermentation until the amount of residual sugar in the fermentation liquor is less than or equal to 4g/L, thus obtaining after-fermented wine; 4) standing the after-fermented wine at 4-6 DEG C, adding a clarifying agent for clarifying treatment, then performing intercooling treatment to the fruit wine, filtering while cooling, then filtering through a microfiltration membrane, finally bottling and sterilizing to obtain the dry type peach wine. The preparation method is simple to operate, and the dry type peach wine prepared by adopting the method is low in the amount of residual sugar, high in alcohol degree, rich in nutrition values, and excellent in wine taste.

Description

Technical field [0001] The invention belongs to the technical field of fermented fruit wine preparation, and specifically relates to a dry peach wine and a preparation method thereof. Background technique [0002] Peach pulp contains protein, fat, carbohydrates (mainly glucose, fructose, sucrose, xylose), calcium, phosphorus, iron, carotene, vitamin B1, and organic acids (mainly malic acid and citric acid), etc., suitable for low For patients with potassium and iron deficiency anemia. Peach wine is a low-alcohol fruit wine made from peach juice fermented by yeast and brewed at low temperature. Low alcohol content, low sugar content, rich nutrients and high nutritional value. [0003] The existing peach wine brewing technology mainly includes washing, crushing, pectinase treatment of peaches, pre-fermentation, post-fermentation, heat storage and ripening, clarification treatment, and precipitation filtration. After testing, Bottling and sterilization. Compared with wine fermenta...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/056C12H1/048
Inventor 赵郁聪丁勇
Owner SHAANXI UNIV OF SCI & TECH
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