Making technology of nectarine liquor

A technology of nectarine and craftsmanship, which is applied in the field of wine making, can solve the problems of low juice yield and unstable color of nectarine, and achieve the effects of easy promotion, simple brewing process, and increasing the aroma of aged wine

Inactive Publication Date: 2018-06-15
泸西县顺创生物开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of nectarine fruit wine is slightly sweet, and it is mainly consumed by female consumers, and there are problems such as low nectarine juice yield and unstable color during the preparation process of the fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of nectarine wine, carries out according to the following steps:

[0019] (1) Nectarine treatment: select mature nectarines, put them in a ventilated place indoors, and wait for 15 days after saccharification;

[0020] (2) Fermentation of nectarines: Put the saccharified nectarines into a fermentation tank, add 4% sugar by weight of nectarines, stir evenly, seal with a transparent film, and ferment for 20 days under natural light at 22°C to obtain oil peach fermented material;

[0021] (3) Grain fermentation: soak sorghum or a mixture of sorghum and corn for 8 hours, steam until it is half mature, cool to 30°C, add 0.2% distiller's yeast and mix well, keep this temperature for 2-3 days, and ferment at 22°C for 10 days, and then sealed and statically fermented at a temperature of 10°C for 15 days to obtain grain fermented material;

[0022] (4) Mixing: Mix the nectarine fermented material and grain fermented material in a ratio of 1:1;

[...

Embodiment 2

[0026] A kind of preparation method of nectarine wine, carries out according to the following steps:

[0027] (1) Nectarine treatment: select mature nectarines, put them in a ventilated place indoors, and wait for 15 days after saccharification;

[0028] (2) Fermentation of nectarines: Put the saccharified nectarines into a fermentation tank, add 5% sugar by weight of the nectarines, stir evenly, seal with a transparent film, and ferment for 15 days under natural light at 24°C to obtain oil peach fermented material;

[0029] (3) Grain fermentation: soak sorghum or a mixture of sorghum and corn for 10 hours, steam until it is half mature, cool to 40°C, add 0.3% distiller’s yeast and mix well, keep this temperature for 2-3 days; ferment at 23°C for 7 days days, and then sealed and statically fermented at a temperature of 15°C for 12 days to obtain grain fermented material;

[0030] (4) Mixing: Mix the fermented nectarines and fermented grains at a ratio of 1: 1.1;

[0031] (5...

Embodiment 3

[0034] A kind of preparation method of nectarine wine, carries out according to the following steps:

[0035] (1) Nectarine treatment: select mature nectarines, put them in a ventilated place indoors, and wait for 15 days after saccharification;

[0036] (2) Fermentation of nectarines: Put the saccharified nectarines into a fermentation tank, add 5% sugar by weight of nectarines, stir evenly, seal with a transparent film, and ferment for 10 days under natural light at 26°C to obtain oil peach fermented material;

[0037] (3) Grain fermentation: soak sorghum or a mixture of sorghum and corn for 12 hours, steam until it is half mature, cool to 50°C, add 0.5% distiller's yeast and mix well, keep this temperature for 2-3 days; ferment at 25°C for 5 days, and then sealed and statically fermented at a temperature of 18°C ​​for 10 days to obtain grain fermented material;

[0038] (4) Mixing: Mix the fermented nectarines and fermented grains at a ratio of 1:1.2;

[0039] (5) Distil...

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PUM

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Abstract

The invention discloses a making technology of nectarine liquor, and belongs to the technical field of liquor making. The technology is simple in procedure and easy to popularize, nectarines do not need to be smashed or squeezed to prepare fruit pulp, exogenous yeast does not need to be added for fermentation, the original flavor of the nectarines is reserved, the nectarines are mixed with a grainfermentation material to be distilled, and not only is ageing liquor fragrance of the nectarine liquor improved, but also the making cost is lowered. The nectarine liquor has rich fruit fragrance andmellow mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a brewing process of nectarine wine. Background technique [0002] Nectarine pulp is crisp, tender and juicy, sweet and sour, with unique aroma and beautiful flavor, rich in protein, fat, carbohydrates, dietary fiber, vitamin A, carotene, thiamine, riboflavin, niacin, vitamin C. Vitamin E, calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, manganese and other substances necessary for the human body. It is rich in nutrients and high in nutritional value. It is a high-quality fruit for fresh eating and processing. Chinese invention CN201610500272.7 A method for preparing nectarine fruit wine, using fresh nectarine fruit as raw material, washing and pressing to make nectarine puree, sterilizing before fermentation, adjusting sugar, alcohol fermentation, filtering, and sterilizing after fermentation to obtain oil peach cider. The taste of nectarine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 秦学峰
Owner 泸西县顺创生物开发有限公司
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