Processing method for peach wine
A processing method and technology for peach wine, applied in the processing field of peach wine, can solve the problems of intolerance to storage, waste and the like, and achieve the effects of easy storage, low production cost and simple brewing method
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment
[0014] The processing method of the peach wine of the present embodiment comprises the following steps: (1) washing and draining the peaches with clear water, cutting and removing the pits, then adding 25% of the total weight of water, heating to 75°C, and keeping the temperature for 20 minutes; (2) ) Add 50 milligrams of sulfur dioxide and 100 milligrams of pectinase per kilogram to the fruit pulp, stir well, let stand for 3 hours, and squeeze the juice; (3) Add 15 milligrams of pectinase per kilogram to the fruit juice, Keep it for 2 hours to separate the clarified fruit juice; (4) adjust the alcohol content of the clarified fruit juice with sugar, calculate the required amount of sugar according to the 1.7 grams of sugar required to produce 1 degree of wine, and add it to the fruit juice; (5) main fermentation: put After clarifying the fruit juice to adjust the physical and chemical components, insert artificially cultivated pure yeast liquid and ferment for 1 week; (6) Afte...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com