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Brewing method of fresh peach wine

A fresh peach wine and peach technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of insufficient release of effective nutrients, bursting taste, and lack of natural peach flavor in peach wine, so as to achieve mellow taste, sweet taste, and improved wine production. rate effect

Pending Publication Date: 2019-01-01
湖北省益客迅电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defective that exists is: peach has not gone through fermentation process, and effective nutrient composition wherein can not release fully, and the peach wine that obtains does not have the natural fragrance of peach, and the mouthfeel of wine is explosive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of brewing method of fresh peach wine, concrete steps are:

[0014] (1) After picking the ripe peaches, wash them with clean water, cut open the peach pits, and cut the peach flesh into 2-3 cm chunks for later use;

[0015] (2) Steam the corn and set aside;

[0016] (3) According to the mass ratio of peach cubes and corn ingredients: 1:2, mix the cut peach cubes into the steamed corn and mix well together, and mix in the brewing koji. The amount of brewing koji is the total amount of corn and peach cubes. 1% of the mass; then, put it into a fermentation tank for fermentation, and the fermentation period is 10 days to obtain the wine companion; after fermentation, take out the wine companion and distill to obtain the wine liquor;

[0017] (4) Wash the ripe peaches with clean water, cut open the peach pits, cut the peach flesh into 2-3 cm chunks; add 30% of the peach chunks to the wine according to the quality of the wine, and seal and age 8 pieces 1 month; filte...

Embodiment 2

[0019] The difference between Example 2 and Example 1 is that in step (4), 20% peach pieces are added to the wine according to the quality of the wine, and the wine is sealed and aged for 8 months.

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PUM

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Abstract

The invention provides a brewing method of fresh peach wine. The brewing method is characterized by comprising the following steps: mixing peaches and corns and fermenting; distilling to obtain wine liquid; then adding peach blocks into the wine liquid and sealing and ageing; filtering to remove the peach blocks, so as to obtain the fresh peach wine. According to the brewing method provided by theinvention, the peach blocks and the corns are mixed and fermented and nutrient components of the peach blocks are sufficiently released; the corns are combined to improve the wine yield; a certain amount of the peach blocks are added into the distilled wine liquid and ageing is carried out, so that the mouthfeel of the wine is improved and a natural aroma of the peaches in the wine liquid is increased; the alcohol content of the fresh peach wine obtained by the brewing method is greater than 50 percent; the fresh peach wine has a mellow mouthfeel and a sweet taste and has a unique special peach flavor of the peaches.

Description

technical field [0001] The invention relates to a brewing method of peach wine. Background technique [0002] Peach pulp is rich in protein, fat, sugar, calcium, phosphorus, iron and vitamin B, vitamin C, carotene, organic acids (mainly malic acid and citric acid) and a lot of water, these ingredients can supplement the nutrition of the human body needed. In addition, peaches contain more potassium and less sodium, so they are suitable for patients with edema and iron deficiency anemia. [0003] In order to bring into play the efficacy of peaches, peach wine has appeared on the market. Its production method is usually: cut peaches into pieces and soak them in high-grade liquor with an alcohol content of 55% for more than 30 days. The disadvantages are: the peaches have not been fermented, the effective nutrients therein cannot be fully released, the obtained peach wine has no natural fragrance of peaches, and the taste of the wine is explosive. Contents of the invention...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 胡基根
Owner 湖北省益客迅电子商务有限公司
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