Method for making juicy peach wine

A technology of peach wine and peach wine, which is applied in the field of brewing and blending of health-care peach wine, and achieves the effects of novel technology, scientific operation and good flavor

Pending Publication Date: 2018-09-04
马鞍山仙果酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, chemical methods such as adding peach essence are used to adjust the taste of wine on the market. This method introduces chemical reagents, and there are safety problems.

Method used

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  • Method for making juicy peach wine
  • Method for making juicy peach wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Peach Wine Brewing:

[0025] (1) After the peaches are picked, select fully ripe, fragrant peaches as raw materials;

[0026] (2) Clean in the brush cleaning machine by spraying with ozone water, and clean, disinfect and sterilize with ozone water;

[0027] (3) Depitate and crush the peaches with a pitting machine, add 50mg / L fruit juice PMS to sterilize and 0.02g / L fruit juice pectinase to soften the pulp, then squeeze and filter to obtain peach juice, add sugar to adjust peach fermentation alcohol content after

[0028] (4) adjust the pH value of peach juice with Stabymatic ion exchanger to be 3.5;

[0029] (5) Peach juice is poured into a variable-capacity fermenter cleaned with ozone water, filled with 1 / 2 of N 2 , add Zymasil Aromatic dry yeast according to the amount of 0.3g / L fruit juice, activate the yeast with warm water at 30°C and an appropriate amount of peach juice, add the activated yeast into the fermenter, mix it fully with the peach juice, and place ...

Embodiment 2

[0035] Peach Wine Brewing:

[0036] (1) After the peaches are picked, select fully ripe, fragrant peaches as raw materials;

[0037] (2) Clean with the mode of ozone water spray in the brush cleaning machine, clean and sterilize with ozone water;

[0038] (3) Depitate and crush the peaches with a pitting machine, add 45mg / L fruit juice PMS to sterilize and 0.02g / L fruit juice pectinase to soften the pulp, then squeeze and filter to obtain peach juice, add sugar to adjust peach fermentation alcohol content after

[0039] (4) adjust the pH value of peach juice with Stabymatic ion exchanger to be 3.2;

[0040] (5) Peach juice is poured into a variable-capacity fermenter cleaned with ozone water, filled with 1 / 2 of N 2 , add Laffort Delta dry yeast according to the amount of 0.2g / L fruit juice, activate the yeast with warm water at 30°C and an appropriate amount of peach juice, add the activated yeast into the fermenter, mix it fully with the peach juice, and place it at room t...

Embodiment 3

[0045] Peach Wine Brewing:

[0046](1) After the peaches are picked, select fully ripe, fragrant peaches as raw materials;

[0047] (2) Clean with the mode of ozone water spray in the brush cleaning machine, clean and sterilize with ozone water;

[0048] (3) Depitate and crush the peaches with a pitting machine, add 55mg / L fruit juice PMS to sterilize and 0.02g / L fruit juice pectinase to soften the pulp, then squeeze and filter to obtain peach juice, add sugar to adjust peach fermentation alcohol content after

[0049] (4) adjust the pH value of peach juice with Stabymatic ion exchanger to be 3.8;

[0050] (5) Peach juice is poured into a variable-capacity fermenter cleaned with ozone water, filled with 1 / 2 of N 2 , according to the amount of 0.3g / L fruit juice, add Laffort Delta and Zymasil Aromatic mixed dry yeast, activate the yeast with 30 ℃ warm water and an appropriate amount of peach juice, add the activated yeast into the fermenter, and mix well with the peach juice...

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Abstract

The invention belongs to the field of deep processing of agricultural products and particularly relates to a method for making juicy peach wine in south of the Yangtze River. The process comprises thefollowing steps: picking juicy peaches, cleaning and screening with ozone, removing seeds, crushing, juicing, pre-treating fruit juice, fermenting and the like, so as to obtain the health care type juicy peach wine. The usage of yeasts is 0.2-0.4g/L of fruit juice, the PMS addition amount is 45-55mg/L of fruit juice, a main fermentation temperature is 16-18 DEG C, the fermented pH value is 3.2-3.8, the fermentation time is 8-14 days, the aging temperature is 2-4 DEG C, and the aging time is 12-16 days. When the juicy peach wine is made under the conditions, juicy peach wine with excellent color and good flavor can be obtained. On the basis, juicy peach wine with various flavors such as dry type, half-sweet type, sweet type and the like can be developed, and requirements of different consumers on different types of juicy peach wine are met. The method is scientific in process, and high-quality and safe products can be ensured.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, in particular to a method for brewing and blending health-care peach wine. Background technique [0002] Peach is nutritious and is a spherical edible fruit. Its protein content is high, twice that of apples and grapes, seven times higher than pears, three times higher than apples, five times higher than pears, and rich in various Vitamins, of which vitamin C has the highest content. In addition, peaches have many functions, such as moistening the lungs, eliminating phlegm, beautifying the skin, and clearing the stomach. Although there are many advantages of peaches, due to the concentrated time to market of peaches each year, the large output, and the poor storage and transportation of peaches, there is a great waste of peaches every year because they cannot be eaten in time. This not only seriously affects the development of my country's peach fruit industry, but also c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/07C12H1/18
CPCC12G3/02C12H1/063C12H1/18
Inventor 曾令文吉姆哈迪孙小强潘勇张爱华
Owner 马鞍山仙果酒业有限公司
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