Preparation method of juicy peach wine

A peach wine and peach technology, which is applied in the field of preparation of peach wine, can solve the problems of ascorbic acid loss, weak fragrance of original fruit, short storage time, etc., and achieve the effect of ensuring economic benefits, rich fruit fragrance and rich nutrition

Inactive Publication Date: 2014-08-27
ZHANGJIAGANG TAOYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The peach wine prepared by the existing method all has defects such as short storage time, weak fragrance of the original fruit, muddy browning of the fruit wine, serious loss of ascorbic acid, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Wash and remove the pits from the peaches → add fruit wine yeast that accounts for 3% of the mass of the peach pulp, ferment for 10 days at a temperature of 18-25°C → use a diatomaceous earth candle filter to remove slag, remove slag Afterwards, at a temperature of 20-25°C, the fermentation time is 2-3 months → use bentonite for clarification → use a filter with a pore size of 2-3 μm for coarse filtration → use a filter with a pore size of 90 days at a temperature of 15±1°C → bottling and packaging.

[0018] After storage and aging of the peach fruit wine, the sampling test shows that the alcohol content is more than 13%; the sugar content is 1-1.5%; the hygienic index (microorganism) meets the national standard.

Embodiment 2

[0020] Wash the peaches, remove the pits, and beat the pulp → add fruit wine yeast accounting for 5% of the mass of the peach pulp, and ferment for 10-12 days at a temperature of 18-25°C → use a diatomaceous earth candle filter to remove slag, After removing slag, under the condition of temperature of 20-25℃, the fermentation time is 2-3 months → use bentonite for clarification → use a filter with a pore size of 2-3 μm for coarse filtration → use a filter with a pore size of 100 days at a temperature of 15±1°C → bottling and packaging.

[0021] After storage and aging of the peach fruit wine, the sampling test shows that the alcohol content is more than 13%; the sugar content is 1-1.5%; the hygienic index (microorganism) meets the national standard.

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PUM

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Abstract

The invention discloses a preparation method of juicy peach wine. The preparation method of the juicy peach wine comprises the steps that juicy peaches are cleaned and pulped after kernels are removed; yeast is added for fermentation, secondary fermentation is carried out after deslagging; fining and clarification are carried out; rough filtration is carried out; fine filtration is carried out; ageing is carried out; the wine is bottled and packaged. The juicy peach wine prepared through the preparation method has the characteristics of being highly fruity and rich in nutrient. The successful preparation of the juicy peach wine effectively resolves the technical problem that the juicy peaches can not be stored easily, the juicy peaches are massively consumed in the peak season when the juicy peaches are mature, and the economical benefits of fruit farmers are guaranteed.

Description

technical field [0001] The invention relates to a brewing process, in particular to a preparation method of peach wine. Background technique [0002] Peach contains a variety of nutrients, which have the functions of building skin, clearing stomach, moistening lungs, eliminating phlegm and diuresis. After analysis and comparison, nutritionists have determined that the content of phosphorus, potassium, riboflavin, niacin, and ascorbic acid per 100 grams of edible part of peaches is higher than that of apples, pears, and grapes. The protein content is twice as high as that of apples and grapes, and seven times higher than that of pears. Iron is more abundant, three times more than apples and five times more than pears. There are various ways to eat peaches, such as eating raw, making canned peaches, beverages, and making fruit wine. Especially peach wine has good nutritional value and health care effect on human body. [0003] The peach wine prepared by the existing method...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/048C12H1/07
Inventor 蒋健民方飞
Owner ZHANGJIAGANG TAOYUAN FOOD
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