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Method for making nectarine fruit wine

A technology for nectarine and fruit wine, applied in the field of preparation of nectarine fruit wine, can solve the problems of long aging time of fruit wine, low nectarine juice yield, poor enzymatic hydrolysis effect, etc., and achieves stable color, mellow taste and rich fruit aroma of wine Effect

Inactive Publication Date: 2016-11-16
安徽铭传酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing nectarine fruit wine has defects such as low yield of nectarine juice, poor enzymolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of nectarine fruit wine. Method for preparing nectarine fruit wine with mellow fruity taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of preparation method of nectarine fruit wine, take nectarine fresh fruit as raw material, after cleaning and pressing, make nectarine puree, it is characterized in that comprising the following steps:

[0014] a. Sterilization before fermentation: Boil the nectarine puree for 45 minutes at room temperature;

[0015] b. Sugar adjustment: detect the sugar content of nectarine puree, and control the content at 17%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0016] c. Alcoholic fermentation: add 3% yeast, stir evenly, and ferment for 43 days at 20°C to obtain a fermented liquid;

[0017] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0018] e. Sterilization after fermentation: pasteurize the clarified solution to obtain nectarine fruit wine.

Embodiment 2

[0020] A kind of preparation method of nectarine fruit wine, take nectarine fresh fruit as raw material, after cleaning and pressing, make nectarine puree, it is characterized in that comprising the following steps:

[0021] a. Sterilization before fermentation: Boil the nectarine puree for 52 minutes at room temperature;

[0022] b. Sugar adjustment: detect the sugar content of nectarine puree, and control the content at 18%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0023] c. Alcoholic fermentation: add 4% yeast, stir evenly, and ferment for 39 days at 24°C to obtain a fermented liquid;

[0024] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0025] e. Sterilization after fermentation: pasteurize the clarified solution to obtain nectarine fruit wine.

Embodiment 3

[0027] A kind of preparation method of nectarine fruit wine, take nectarine fresh fruit as raw material, after cleaning and pressing, make nectarine puree, it is characterized in that comprising the following steps:

[0028] a. Sterilization before fermentation: Boil the nectarine puree for 60 minutes at room temperature;

[0029] b. Sugar adjustment: detect the sugar content of nectarine puree, and control the content at 20%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0030] c. Alcoholic fermentation: add 5% yeast, stir evenly, and ferment for 34 days at 28°C to obtain a fermented liquid;

[0031] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0032] e. Sterilization after fermentation: pasteurize the clarified solution to obtain nectarine fruit wine.

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Abstract

A preparation method of nectarine fruit wine, which uses fresh nectarine fruit as raw material, washes and squeezes nectarine puree to make nectarine puree, sterilizes the puree before fermentation, adjusts sugar, alcoholic fermentation, filters, and sterilizes after fermentation to obtain nectarine wine. The nectarine wine produced by the invention has strong fruit aroma, stable color, mellow mouthfeel and good quality.

Description

Technical field: [0001] The invention relates to a method for preparing fruit wine, in particular to a method for preparing nectarine fruit wine. Background technique: [0002] Four Seasons Fruits can extend the production of hundreds or even thousands of types of fruit wine, preserved fruit, and juice products. Not only does it have a bright prospect in the Chinese sales market, but it will also be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the rise of the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions, and the prospect is unimaginable. Invention content: [0003] The technical problem to be solved by the present invention is that existing nectarine fruit wine has defects such as low yield of nectarine juice, poor enzymolysis effect, long aging time of fruit wine, unsta...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司
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