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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

Inactive Publication Date: 2015-07-01
QINGDAO XIUXIAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Peach is rich in nutrients, but because it is not resistant to storage, if it is planted in many years, a large number of peaches cannot be sold, which will cause great waste

Method used

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Examples

Experimental program
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Effect test

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...

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PUM

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Abstract

The invention discloses a processing method for peach wine. The processing method comprises the following steps: washing peaches with clear water, draining the washed peaches, cutting the peaches to remove peach pits, adding water accounting for 20 to 30% of the total amount of the peaches, carrying out heating to 75 DEG C and maintaining the temperature for 20 min; adding 50 ml of sulfur dioxide and 100 mg of pectase into each kg of obtained peach pulp, carrying out uniform mixing under stirring, then standing the obtained mixture for 3 h and carrying out juicing and separating to obtain clear fruit juice; and adjusting alcoholic strength, then carrying out fermentation, and carrying out separating, filtering and bottling so as to obtain the peach wine. According to the invention, production cost is low, the peach wine is easy to store, and waste is effectively avoided; and the peach wine has agreeable taste and abundant nutrients.

Description

[0001] technical field [0002] The invention belongs to the technical field, and in particular relates to a processing method of peach wine. [0003] Background technique [0004] Fruit wine is a low-alcohol beverage brewed from fruits through fermentation. The alcohol content is generally around 12% Vol. In addition to ethanol, the main components include sugar, organic acids, esters, and vitamins. Fruit wine has the characteristics of low alcohol content, high nutrition, brain and fitness. [0005] Peach is rich in nutrients, but because it is not resistant to storage, if it is planted in many years, a large number of peaches cannot be sold, which will cause great waste. [0006] Contents of the invention [0007] In order to overcome the above-mentioned technical problems existing in the prior art, the object of the present invention is to provide a processing method of peach wine, which is simple, easy to store, and effectively avoids waste. [0008] The processin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郝永明
Owner QINGDAO XIUXIAN FOODS
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