Method for preparing reinforced sweet persimmon wine

An enhanced, persimmon technology, applied in the field of winemaking, can solve the problems of unclear color and low sweetness of persimmon wine, and achieve the effects of strong and mellow taste, increased alcohol content and good aroma.

Inactive Publication Date: 2018-12-21
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the persimmon wine obtained by most of the current brewing techniques is not clear in color and not high in sweetness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of enhanced persimmon liqueur is prepared, comprising the steps of:

[0034] (1) Raw material selection and processing, choose large persimmons produced in the Beijing-Tianjin-Hebei region, which are naturally ripe, disease-free and rotten, with a sugar content of 16-24%, spray the inside of the persimmons with 500ppm ethephon solution, and store in a sealed room temperature for 4 days , Ventilate for 24 hours after removing the astringency, so that the surface of the persimmon is dry and the bad gas is eliminated;

[0035] (2) Persimmons are peeled, crushed and beaten, add 70mg / L sulfur dioxide to the pulp, mix well, add white wine pectinase HC3g / 100L into the pulp, mix well, enzymatically react at 16-20°C for 4 hours, and place in winter -6°C—-9°C outdoors, keep it at a low temperature for 3 days, pay attention to the weather forecast before the preliminary process, and choose a time that meets the above weather temperature for process treatment. It is detecte...

Embodiment 2

[0046] A kind of enhanced persimmon liqueur is prepared, comprising the steps of:

[0047] (1) Raw material selection and processing, select large persimmons produced in the Beijing-Tianjin-Hebei region, which are naturally ripe, disease-free and rotten, with a sugar content of 16-24%, spray the inside of the persimmons with 300ppm ethephon solution, and store in a sealed room temperature for 6 days , Ventilate for 12 hours after removing the astringency, so that the surface of the persimmon is dry and the bad gas is removed;

[0048] (2) Persimmons are peeled, crushed and beaten, add 75mg / L sulfur dioxide to the pulp, mix well, add white wine pectinase HC 4g / 100L into the pulp, mix well, enzymatically react at 16-20°C for 5 hours, place in Outdoors at -6°C to -9°C in winter, keep it at low temperature for 4 days. Before the pre-process treatment, pay attention to the weather forecast and choose a time that meets the above weather temperature for process treatment. It is dete...

Embodiment 3

[0058] A kind of enhanced persimmon liqueur is prepared, comprising the steps of:

[0059] (1) Raw material selection and processing, choose large persimmons produced in the Beijing-Tianjin-Hebei region, which are naturally ripe, disease-free and rotten, and have a sugar content of 16-24%. Naturally remove the astringency for 20 days, and ventilate the persimmons for 12 hours after removing the astringency to make the persimmons The surface is dry to remove bad gas;

[0060] (2) Persimmons are peeled, crushed and beaten, add 80mg / L sulfur dioxide to the pulp, mix well, add white wine pectinase HC 5g / 100L into the pulp, mix well, enzymolysis reaction at 16-20°C for 6 hours, place in Outdoors at -6°C to -9°C in winter, keep it at a low temperature for 5 days. Before the early process treatment, pay attention to the weather forecast and choose a time that meets the above weather temperature for process treatment. It is detected that the internal temperature of the pulp reaches -...

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PUM

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Abstract

The invention provides a method for preparing reinforced sweet persimmon wine. The method comprises the steps: (1) raw material selection and treatment, (2) persimmon peeling, crushing and pulping, (3) squeezing treatment, (4) fermenting, (5) squeezing and fermentation again, (6) distilling, (7) blending, (8) aging and bottling. The method has the advantages that used persimmons are good in quality, astringency removal is carried out at a primary stage, and the obtained reinforced sweet persimmon wine has the styles and characteristics of light golden yellow and clarified transparency, has rich and strong persimmon aroma, honey aroma and dried fruit aroma and complicated and elegant oak aroma and aged aroma, aromas are integrated, and the taste is strong, mellow, delightful, complicated, mellow-full and coordinated and is durable in aftertaste. Persimmon liquor has the styles and characteristics that fresh and clean persimmon aroma is typical and outstanding, the aroma is fine and graceful, the liquor aroma is rich and mellow, the taste is mellow, lasting-sweet, delicate and complete, and the aftertaste is lasting.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to a preparation method of enhanced persimmon liqueur. Background technique [0002] Persimmon is the fruit of persimmon, a deciduous tree plant of Persimmon family. There are many varieties. The main production areas are Hebei, Beijing, Henan, Shandong, Shanxi and other provinces and cities. The famous variety is Dagai persimmon, with an average weight of 224 grams and a maximum of 450 grams. The fruit is flat and round with a constriction in the middle. Gaozhuang persimmon is also a well-known variety, mainly produced in Changping County, Beijing. The fruit is large, 3 to 4 per 500 grams, short cylindrical, with cross-shaped longitudinal grooves on the fruit surface, shallow constriction, and sweet taste. In addition to eating fresh persimmons, they are often dried to make persimmon cakes, also known as persimmon peaches, which can be used as dessert fillings. P...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12G3/12C12H1/22
CPCC12G3/02C12G3/04C12H1/22
Inventor 张军魏纪平杨梅王楠胡迪
Owner TIANJIN AGRICULTURE COLLEGE
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