Brewing method of juicy peach fruit wine

A technology for peaches and fruit wine, applied in the field of fruit wine brewing, can solve the problems of low juicing rate of peaches, long aging time of fruit wine, poor enzymatic hydrolysis effect, etc., so as to overcome the poor filtering effect, improve the juice yield and ensure the taste. pure effect

Inactive Publication Date: 2017-10-13
合肥联森鑫智能科技有限公司
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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 peach fruit wine has defects such as low peach juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of existing peach fruit wine. Brewing method of peach 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

[0020] A, raw material pretreatment: select fresh, disease-free juicy peach 80kg after cleaning, as spare raw material;

[0021] B. Mixing and beating: mix the cleaned peaches with 20kg of bran, the fineness of the bran is 60 mesh, the mixing and soaking time is 17 hours, the temperature is 40°C, and beating is performed;

[0022] C, compound enzyme treatment: get pectinase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg to mix, be placed in the slurry of beating process by the ratio of 3% by weight, temperature control is 50 ℃, time for 4 hours;

[0023] D. Juicing and filtering: juice the slurry treated with compound enzymes, and filter to obtain peach pulp;

[0024] E, enzymatic clarification: add 0.3 kg of pectinase to the weight of peach pulp, control the temperature at 45° C., and make peach juice for 2 hours;

[0025] F, ultrafiltration: adopt the method that chitosan-isinglass combines to filter peach juice;

[0026] G. Yeast strain: isolate fruit wine yeast from the...

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PUM

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Abstract

The invention discloses a brewing method of peach fruit wine. Fresh and disease-free peaches are screened out, cleaned, mixed with bran, beaten, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast Fermentation, clarification, aging, packaging, sterilization, finished product. The peach wine brewed by the invention has strong fruit aroma, stable color, mellow taste and good quality, and the utilization rate of raw materials is improved.

Description

technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for brewing peach 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. Contents of the invention [0003] The technical problem to be solved by the present invention is that existing peach fruit wine has defects such as low peach juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color a...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/07C12H1/056C12H1/16C12R1/865
CPCC12G3/02C12H1/0424C12H1/063C12H1/165
Inventor 王斌
Owner 合肥联森鑫智能科技有限公司
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