Preparation method of yellow peach wine

A technology for making yellow peach and wine, applied in the field of winemaking, can solve the problems of reducing taste, destroying peach flavor and nutrients, and not being suitable for yellow peach products, and achieves the effects of color improvement, integrity retention, and storage problems.

Inactive Publication Date: 2017-08-15
龙勇林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no mature yellow peach wine production process, and some existing winemaking processes about peach products such as flat peaches also adopt the method of distillation into wine after fermentation, which is easy to destroy the original flavor and nutritional components of peaches due to heating and distillation, reducing the It affects the taste, so it is not suitable for the winemaking process of developing yellow peach products with high added value

Method used

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  • Preparation method of yellow peach wine
  • Preparation method of yellow peach wine

Examples

Experimental program
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Effect test

Embodiment 1

[0019] A preparation method of yellow peach wine, comprising the following steps:

[0020] (1) Pretreatment of yellow peaches: select large, mature yellow peaches with no obvious rotten spots, wash them with 6% salt water, dry the yellow peaches with cold wind, remove the kernels, and cut the flesh into pieces filaments or sheets;

[0021] (2) Preparing the first wine: According to the standard of 15kg per package, wrap the peach meat in step (1) with sterile gauze, mix it with white wine and put it into a wine tank, seal the tank, and soak for 2 to 3 months , filter to get the first wine, wherein, the sterilized gauze is white gauze or pure cotton gauze, soaked in boiling water for 30 minutes, then irradiated with ultraviolet rays for 6 minutes, and then dried, wherein the wavelength of the ultraviolet rays is 225nm;

[0022] Described white wine is preferably brewed with rice, and the degree is 43 ° of white wine.

[0023] (3) Blending into wine: according to the following...

Embodiment 2

[0028] A preparation method of yellow peach wine, comprising the following steps:

[0029] (1) Pretreatment of yellow peaches: select yellow peaches that are large in size, without obvious rotten spots, and mature, wash them with 8% salt water, dry the yellow peaches with cold wind, remove the kernels, and cut the flesh into pieces filaments or sheets;

[0030] (2) Preparation of primary wine: according to the standard of 20kg per package, wrap the peach meat in step (1) with sterile gauze, mix it with white wine and put it into a wine tank, seal the tank, and soak for 2 to 3 months , filter to get the first wine, wherein, the sterilized gauze is to soak white gauze or pure cotton gauze in boiling water for 40 minutes, then irradiate with ultraviolet light for 8 minutes, and then dry it, wherein the wavelength of ultraviolet light is 235nm;

[0031] Described white wine is preferably brewed with rice, and the degree is 46 ° of white wine.

[0032] (3) Blending into wine: the...

Embodiment 3

[0037] A preparation method of yellow peach wine, comprising the following steps:

[0038] (1) Pretreatment of yellow peaches: select large, mature yellow peaches without obvious rotten spots, wash them with 7% salt water, dry the yellow peaches with cold wind, remove the kernels, and cut the flesh into pieces filaments or sheets;

[0039] (2) Preparing the first wine: according to the standard of 18kg per package, wrap the peach meat in step (1) with sterile gauze, mix it with white wine and put it into a wine tank, seal the tank, and soak for 2 to 3 months , filter to get the first wine, wherein, the sterilized gauze is white gauze or pure cotton gauze, soaked in boiling water for 35 minutes, then irradiated with ultraviolet rays for 7 minutes, and then dried, wherein the wavelength of ultraviolet rays is 230nm;

[0040] Described white wine is preferably brewed with rice and has a degree of 45°.

[0041] (3) Blending into wine: the following raw materials in parts by weig...

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Abstract

The invention relates to the technical field of wine brewing and particularly relates to a preparation method of yellow peach wine. The preparation method comprises the steps of pre-treating yellow peaches, preparing raw wine, blending to form wine, and carrying out seasoning. By virtue of a fine process and a reasonable formula, the prepared yellow peach wine is golden yellow and transparent, simultaneously has strong vinous flavor and slight peach flavor and is soft, sweet and tasty, the taste and colors are improved, and the economic value of the yellow peaches is effectively embodied; and the disadvantages that the original flavors and nutrients of the peaches are broken due to distillation in a traditional peach wine brewing process for brewing wine by virtue of sequential fermentation and distillation are solved, the nutrients of the yellow peaches are furthest maintained, and the natural color and flavor of the yellow peaches are preserved.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a preparation method of yellow peach wine. Background technique [0002] Yellow peaches are rich in nutrients, and the flesh is tender and delicious. It is a nutritious fruit suitable for all ages. Yellow peaches are very rich in nutrients. Its main nutrients are: rich in vitamin C and a lot of cellulose needed by the human body, carrots The content of lycopene, lycopene, red pigment and various trace elements, such as selenium and zinc, is significantly higher than that of other common peaches. It also contains malic acid, citric acid and other ingredients. Eating one a day can play a role in laxative, hypoglycemic, Blood lipids, anti-free radicals, remove dark spots, delay aging, improve immune function, etc., and can also promote appetite. It can be called a health-care fruit and a peach of health. At present, the planting area of ​​yellow peaches in my country is relativ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 龙勇林
Owner 龙勇林
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