Brewing method of yellow peach wine

A yellow peach wine and yellow peach technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of long brewing period of yellow peach wine and poor taste of yellow peach wine

Pending Publication Date: 2017-06-20
上海思尔腾科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned technical problems in the prior art, the invention provides a kind of brewing method of yellow peach wine, the brewing method

Method used

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  • Brewing method of yellow peach wine
  • Brewing method of yellow peach wine
  • Brewing method of yellow peach wine

Examples

Experimental program
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Embodiment 1

[0023] The yeast of the present invention is screened from soil samples under grape vines in a vineyard in Heze, Shandong.

[0024] Weigh 10g of the soil sample and dissolve it in 150mL sterile water, enrich the yeast at 200r / min for 20min at a constant temperature of 28°C, take 1mL of the above shaken culture solution for gradient dilution, and draw 10 -4 、10 -5 and 10 -6 Spread 200 μL of the gradient dilution on the PDA plate, culture it in a constant temperature incubator at 28°C for 24 hours, pick a typical yeast colony and insert it into the YPD liquid medium, and separate it by streaking for 2-3 times, and examine it under the microscope with smear staining. Obtain a pure culture of yeast. Inoculate the yeast with 2% inoculum in an Erlenmeyer flask containing 50mL YPD liquid medium and place it on a 200r / min shaker, and inoculate it on a YPD plate by streaking, and culture the plate and liquid medium at 30°C Smell the flavor after 24 hours (take the YPD plate and liqu...

Embodiment 2

[0027] A kind of brewing method of embodiment 2 yellow peach wine, comprises the steps:

[0028] (1) Juicing: select 5 kg of fresh, highly ripe yellow peaches, peel and remove the pits and stems to obtain 4.2 kg of pulp, crush and squeeze the juice, and filter and clarify to obtain 3.9 L of clear yellow peach juice.

[0029] (2) Adjust sugar: measure the sugar content of clarified yellow peach juice with an Abbe refractometer, and add sucrose to the yellow peach juice according to the sugar content measured, and adjust the sugar content to 20°Brix. , which ensures that the yellow peach wine made has a suitable alcohol content (9°-10°).

[0030] (3) Going into the tank: the 3.9L yellow peach juice that has been adjusted into sugar is transferred in the brewer fermenter (1), and the brewer is the brewer involved in the patent application publication number CN 106281832 A.

[0031] (4) Adding yeast: Saccharomyces cerevisiae (strain preservation number CGMCC No.13443) was shaken ...

Embodiment 3

[0038] A kind of brewing method of embodiment 3 yellow peach wine, comprises the steps:

[0039] (1) Juicing: select 5 kg of fresh, highly ripe yellow peaches, peel and remove the pits and stems to obtain 4.2 kg of pulp, crush and squeeze the juice, and filter and clarify to obtain 3.9 L of clear yellow peach juice.

[0040] (2) Sugar adjustment: the clarified yellow peach juice is used to measure the sugar content with an Abbe refractometer, and sucrose is added to the yellow peach juice according to the measured sugar content to adjust the sugar content to 25°Brix.

[0041] (3) Tank entry: the 3.9L yellow peach juice that has been adjusted into sugar is transferred to the first fermentation tank 32 of the brewer, and the brewer is the brewer involved in the patent application publication number CN 106281832 A.

[0042] (4) Adding yeast: Saccharomyces cerevisiae (strain preservation number CGMCC No.13443) was shaken and cultured in YPD liquid medium at 28°C for 24 hours, and ...

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Abstract

The invention discloses a brewing method of yellow peach wine. The method comprises the following steps: regulating the sugar degree of yellow peach juice to reach 20 to 25 Brix degrees after yellow peaches are chopped and juiced; adding saccharomycete liquid into the yellow peach juice according to the addition quantity of 3 to 5%, wherein the strain preservation number of saccharomyces cerevisiae in the saccharomycete liquid is CGMCC No.13443; fermenting a mixture of the yellow peach juice and the saccharomycete for 3 to 5 days at the temperature of 23 to 28 DEG C; then adding bentonite liquid into the yellow peach wine which completes principal fermentation to be clarified for 3 to 4 days, and drinking or bottling. The color of the yellow peach wine prepared by adopting the method disclosed by the invention is clear and brilliant, the fragrance is fruity, rich-flavored and intoxicating, the taste is refreshing appropriately, and the alcohol content is 9 to 10 degrees; therefore, the yellow peach wine is green fermented fruit wine.

Description

technical field [0001] The invention belongs to the field of food, and relates to drinking wine, in particular to a method for brewing yellow peach wine. Background technique [0002] Wine is an indispensable carrier in my country's traditional food culture. With the improvement of people's quality of life, low-alcohol fruit wine drinks are more and more popular and respected by people. A variety of fruit wine types thereupon have also appeared one after another, and people have higher and higher requirements on the color, local flavor and mouthfeel of fruit wine. Yellow peaches are very nutritious, rich in antioxidants (α-carotene, β-carotene, lycopene, lycopene and vitamin C, etc.), dietary fiber, iron calcium and various trace elements (selenium, zinc, etc.) Wait). Saccharomyces cerevisiae with strain preservation number CGMCC No.13443 is screened from the soil of Heze vineyard in Shandong Province. It is a Saccharomyces cerevisiae suitable for fruit wine fermentation. ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 冯涛王旭增庄海宁王慧王文欣陈忠秋王晶晶吴阳赵宇曾小兰张三丰童彦尊
Owner 上海思尔腾科技集团有限公司
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