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Pear wine brewing method

A pear fruit wine and pear fruit technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of low economic benefit, difficult storage, cloudy wine color, etc., and achieve the effects of good wine color transparency, easy storage, and good taste

Inactive Publication Date: 2015-03-18
SHANGHAI SHUNYI WINE IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The fruit processing industry is rich in resources and has broad prospects. It will develop rapidly with the improvement of people's living standards. From the perspective of processing varieties, the main products are canned food, fruit wine and fruit juice. The backlog is unsalable, and some can no longer meet the needs of domestic and foreign markets. The variety is single, and raw materials cannot be comprehensively utilized. The economic benefits are not high. Pears are not only high-yield, but also have high nutritional value. , pears also have great medicinal value, such as moisturizing the lungs, eliminating phlegm, reducing fire, detoxifying sores, and detoxifying alcohol. OK, the color of the wine is cloudy, it is easy to deteriorate, and it is not easy to store
Therefore, stuffed pear cider has not been broken through

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] After removing impurities from the pear fruit, clean it, then cut the pear fruit into 1-2 cm thick pieces, add distiller's koji, mix 100 kg of pear slices with 2 kg of distiller's koji, put them in the saccharification box for saccharification, and then saccharify them after 3 days The saccharified pear slices are fermented in a fermentation tank or tank. The fermentation temperature is controlled at 20°C. After 20-25 days of fermentation, the pear slices are taken out to filter the pear juice, and the pear juice is poured into the roasted wine steamer for distillation, and steamed slowly until the wine is roasted. Until it is finished, take out the baked pear wine storage tank after aging for 365-380 days, and carry out wine:sugar is 100:10 deployment, promptly becomes pear fruit wine.

Embodiment 2

[0031] After removing impurities from the pear fruit, wash it clean, then cut the pear fruit into 1-2 cm thick pieces, add distiller's koji, mix 100 kg of pear slices with 3 kg of distiller's koji, put them in the saccharification box for saccharification, and saccharify them after 4 days The saccharified pear slices are fermented in a fermentation tank or tank, and the fermentation temperature is controlled at 24°C. After 20-25 days of fermentation, the pear slices are taken to filter the pear juice, and the pear juice is poured into the roasted wine steamer for distillation, and steamed slowly until the wine is roasted Until it is finished, take out the baked pear wine storage tank after aging for 365-380 days, and carry out wine:sugar as 100:20 deployment, which becomes pear wine.

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Abstract

The invention discloses a pear wine brewing method which comprises the following steps: removing impurities from pears, cleaning with water, and slicing the pears into pear slices with the thickness of 1-2cm; adding distiller's yeast into the sliced pear slices, stirring to be uniform, saccharifying the pear slices in a saccharifying box, fermenting the saccharified pear slices in a fermentation vat or tank for 20-25 days, taking out the pear slices, filtering the pear juice, pouring the pear juice into a wine roasting steamer for distilling, slowly steaming by using slow fire until the wine is completely roasted out, ageing the roasted pear wine in a storage tank, and blending the wine with liquor and sugar. Compared with the conventional brewing technology, the pear wine brewing method is high in alcohol content, good in taste, high in wine transparency and easy to store.

Description

technical field [0001] The invention relates to a brewing method of pear wine. Background technique [0002] The fruit processing industry is rich in resources and has broad prospects. It will develop rapidly with the improvement of people's living standards. From the perspective of processing varieties, the main products are canned food, fruit wine and fruit juice. The backlog is unsalable, and some can no longer meet the needs of domestic and foreign markets. The variety is single, and raw materials cannot be comprehensively utilized. The economic benefits are not high. Pears are not only high-yield, but also have high nutritional value. , pears also have great medicinal value, such as moisturizing the lungs, eliminating phlegm, reducing fire, detoxifying sores, and detoxifying alcohol. Well, the color of the wine is cloudy, it is easy to deteriorate, and it is not easy to store. Therefore, stuffed pear cider has not been broken through. Contents of the invention [0...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 陈达祥
Owner SHANGHAI SHUNYI WINE IND CO LTD
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