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Processing method for pear wine

A processing method and technology for pear wine, applied in the field of pear wine processing, 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] Pears are rich in nutrients, but because they are not resistant to storage, if they are planted in more years, a large number of pears cannot be sold, which will cause great waste

Method used

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Embodiment

[0014] The processing method of the perry wine of the present embodiment comprises the following steps: (1) After washing the pears, break them into pieces with a diameter of 1 cm with a crusher, so that they fill 80% of the fermentation tank, and then add about 10 mg / L of sodium bisulfite and 5% artificially cultured yeast liquid, after the fermentation starts, add white sugar at 60 g / L; (2) Carry out main fermentation, the main fermentation temperature is controlled between 24°C for 8 days , and then separated, the separated pomace and wine lees were subjected to secondary fermentation and then distilled, and the obtained alcohol was mixed with pear wine, and the separated juice was subjected to post-fermentation, the temperature was controlled at 18°C, and the time was 12 days; (3) Post-fermentation After the end, change the tank to remove the wine legs, add edible alcohol to increase the alcohol content to above 16 degrees, and then store it for 12 months; (4) add gelatin t...

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Abstract

The invention discloses a processing method for a pear wine. The processing method comprises the following steps: cleaning and crushing pears, filling 80% of a fermenting tank with the crushed pear and successively adding sodium metabisulfite with a concentration of 10 mg / L and an artificial culture yeast liquid with a concentration of 5%; after starting of fermentation, adding white sugar with a concentration of 60 mg / L for primary fermentation, wherein primary fermentation is carried out at 20 to 24 DEG C and lasts for 7 to 10 d; then carrying out separating, subjecting separated pear residue and wine sediments to secondary fermentation, then carrying out distillation and blending a pear wine from obtained alcohol; subjecting separated juice to post fermentation, transferring the fermented juice to another pool after completion of post fermentation so as to remove wine sediments, carrying out ageing, adding gelatin into an aged pear wine, carrying out clarification and carrying out separation after standing for 2 weeks, wherein fining temperature is 8 to 15 DEG C and the usage amount of gelatin is 120 mg / L; and subjecting the clarified pear wine to filtering and sterilization so as to prepare the finished pear wine. The brewing method is simple; and the prepared pear wine has agreeable taste and abundant nutrients.

Description

[0001] technical field [0002] The invention belongs to the technical field of fruit wine, and in particular relates to a processing method of pear 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] Pears are rich in nutrients, but because they are not resistant to storage, if they are planted in more years, a large number of pears cannot be sold, which will cause great waste. [0006] Contents of the invention [0007] In order to overcome the above-mentioned technical problems in the prior art, the object of the present invention is to provide a processing method for perry wine, which is simple, easy to store and effectively avoids waste. [0008] The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 郝永明
Owner QINGDAO XIUXIAN FOODS
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