Method for preparing dry brewed wine by means of fermenting nanguo pear mixed juice

A technology for fermenting wine and fruit pears, which is applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., and can solve the problem that the clarification treatment method affects the stability of the wine body and the fullness of the finished wine, and the poor flavor and taste cannot be reflected. The characteristics of varieties and imperfect anti-oxidative protection measures can achieve the effect of ensuring clarity and stability, inhibiting oxidative browning, and reducing local temperature accumulation.
CN104031797AActive Publication Date: 2014-09-10HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
Publication Date
2014-09-10

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Abstract

The invention relates to a method for preparing dry brewed wine by means of fermenting nanguo pear mixed juice. The method comprises the following steps: (1) treating raw materials; (2) dipping the raw materials with peels; (3) regulating sugar; (4) establishing a yeast seed tank, and mixing pulp in the seed tank with pulp in a fermenting tank; (5) controlling fermentation; (6) separating sediment by a centrifuge; (7) fining; (8) performing early-stage preparation for cold treatment; (9) performing stability treatment on the wine body; (10) filtering the wine body by cross flow filtration to obtain the nanguo pear wine. According to the method, juice and pomace are mixed in a ratio of 1:1 in the raw material treatment step, so that the flavor in the nanguo pear peel can be well mixed in nanguo pear juice; furthermore, antioxidant potassium metabisulfite and vitamin C are added in the process, oxidative browning in juicing and fermenting processes can be inhibited under the protection of carbon dioxide; over contact between wine and oxygen can be prevented in a centrifugal precipitation mode, and the stability of the wine body can be guaranteed.
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Description

technical field

[0001] The invention relates to a food processing method of Nanguo pear, in particular to a method for fermenting dry-type fermented wine by using mixed juice of Nanguo pear and Nanguo pear wine prepared by the method. Background technique

[0002] The food Nanguo pear involved in the method of the present invention belongs to the special product of southern Liaoning, and its main producing areas are Anshan and Liaoyang areas of Liaoning Province, and belongs to northern fruits. This pear variety is deeply loved by consumers for its bright color, delicate flesh, sweet and sour taste, refreshing and juicy, and strong flavor, and is known as the "king of pears". Moreover, Nanguo pear is rich in nutrients, and there are as many as 37 kinds of trace elements. Regular consumption can have the effects of prolonging life and beautifying.

[0003] As the planting area increases year by year, the processing technology of Nanguo pear has become the bottleneck of indus...

Claims

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