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Production method of persimmon liquor

A production method and technology for persimmon wine, applied in the production field of persimmon wine, can solve the problems of good taste, high taste, lack of environmental protection, low cost, etc., and achieve the effects of reducing distillation time, reducing consumption and low cost

Inactive Publication Date: 2015-10-07
陈金明
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But lack the production method of the persimmon wine with environmental protection, low cost and good taste and high grade

Method used

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Embodiment Construction

[0011] A production method of persimmon wine, characterized in that it comprises the following steps: ① select the whole persimmon fruit and wash it; ② remove the astringency from carbon dioxide under sealed conditions; ③ crush; ④ add yeast; ⑤ solid-state fermentation; ⑥ distillation; Distillation; ⑧Altar aging. The fermentation is above 15 degrees Celsius for 30 days. In the distillation, the distiller's residue of sorghum liquor is mixed and then stirred and distilled.

[0012] The persimmon wine produced by the method of the invention is light yellow, clear and transparent, and has the fruity aroma of persimmon.

[0013] Advantages: For the first time, it is proposed to use the whole fruit of persimmon to produce persimmon liquor through solid-state fermentation and distillation; it can make full use of woody plants (persimmon) to replace cereal grains to produce liquor, reducing the consumption of cereal grains; carbon dioxide is deastringent under sealed conditions, whic...

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Abstract

The invention relates to a production method of persimmon liquor, the production method is characterized by comprising the following steps: 1, selecting whole fruit of a persimmon and cleaning the whole fruit; 2, performing carbon dioxide deastringency under a sealed condition; 3, crushing; 4, adding yeast; 5, performing solid state fermentation; 6, distilling; 7, performing secondary distillation; 8, put the distilled persimmon into a jar for aging; the next step is that the distilled persimmon is fermented at above 15 DEG C for 30 days; the further step is that the distilled persimmon is mixed with wine stillage to stir and distill. According to the production method of persimmon liquor provided by the invention, the liquor taste is improved and the grade is raised.

Description

technical field [0001] The invention relates to a production method of persimmon wine. Background technique [0002] The production method of persimmon wine has a lot, as the production method of the persimmon wine of patent No. 2013107145543, 2012100850100, 011186267, 011186267. But lack the production method of the persimmon wine with environmental protection, low cost and good taste and high grade. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a production method of persimmon wine with environmental protection, low cost, good taste and high grade. [0004] Technical scheme of the present invention is: [0005] A production method of persimmon wine, characterized in that it comprises the following steps: ① select the whole persimmon fruit and wash it; ② remove the astringency from carbon dioxide under sealed conditions; ③ crush; ④ add yeast; ⑤ solid-state fermentation; ⑥ distillation; Distillation; ⑧Altar aging. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 陈金明
Owner 陈金明
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