Brewing method of low-methanol peach wine

A methanol and peach wine technology, applied in the field of peach wine brewing, can solve problems such as affecting the quality of peach wine, and achieve the effects of being favorable for formation and retention, reducing methanol production, and being simple and easy to operate.

Pending Publication Date: 2019-08-23
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned peach wine-making techniques and processes still have operations such as high-tempera

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] In July 2018, Mengyin peaches were used to brew peach wine. The steps are as follows:

[0038] (1) Select peaches with a maturity of about 80% or 90%, remove bad and rotten fruits, and remove the stems for later use; select kiwi fruits with better maturity, peel them and squeeze the juice for later use.

[0039] (2) Cut the peaches into pieces, remove the core, and beat the pulp; then quickly add kiwi fruit juice and potassium metabisulfite to the obtained peach juice, the mass ratio of peach juice to kiwi fruit juice is 10:1, and the amount of potassium metabisulfite added is 35mg / L peach juice, mixed and stirred for 10min, then placed in a high-speed tubular centrifuge for solid-liquid separation at a speed of 18000r / min, time of 30min, temperature at 4°C, and the clear juice obtained for later use.

[0040] (3) Take the centrifuged clear juice and clarify it at 2°C for 2 days to remove the remaining protopectin and fine pulp in the peach juice.

[0041] (4) Take the...

Embodiment 2

[0049] In August 2018, Mengyin peaches were used to brew peach wine. The steps are as follows:

[0050] (1) Select peaches with a maturity of about 80% or 90%, remove bad and rotten fruits, and remove the stems for later use; select kiwi fruits with better maturity, peel them and squeeze the juice for later use.

[0051] (2) Cut the peaches into pieces, remove the pits, and beat the pulp; then quickly add kiwi fruit juice and potassium metabisulfite to the obtained peach juice, the mass ratio of peach juice to kiwi fruit juice is 10:1.5, and the content of potassium metabisulfite added is 37mg / L peach juice, mixed and stirred for 10min, then placed in a high-speed tubular centrifuge for solid-liquid separation at a speed of 22000r / min, time of 30min, temperature of 4°C, and the obtained clear juice for later use.

[0052] (3) Take the centrifuged clear juice and clarify it at 3°C ​​for 2 days to remove the residual protopectin and fine pulp in the peach juice.

[0053] (4) Ta...

Embodiment 3

[0061] In August 2018, Mengyin peaches were used to brew peach wine. The steps are as follows:

[0062] (1) Select peaches with a maturity of about 80% or 90%, remove bad and rotten fruits, and remove the stems for later use; select kiwi fruits with better maturity, peel them and squeeze the juice for later use.

[0063] (2) Cut the peaches into pieces, remove the pits, and beat the pulp; then quickly add kiwi fruit juice and potassium metabisulfite to the obtained peach juice, the mass ratio of peach juice to kiwi fruit juice is 5:1, and the content of potassium metabisulfite added is 40mg / L peach juice, mixed and stirred for 15min, and then placed in a high-speed tube centrifuge for solid-liquid separation at a speed of 20000r / min, time of 40min, and temperature of 4°C. The clear juice obtained is set aside.

[0064] (3) Take the centrifuged clear juice and clarify it at 4°C for 2 days to remove the residual protopectin and fine pulp in the peach juice.

[0065] (4) Take t...

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PUM

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Abstract

The invention discloses a brewing method of low-methanol peach wine. The brewing method of the low-methanol peach wine comprises the following steps: adding kiwifruit juice and potassium metabisulfiteinto peach juice obtained through pulping at once, mixing uniformly and stirring, and performing centrifugal separation to take clear juice to perform fermentation. A method for performing fermentation by using peach clear juice and without adding pectinase is adopted, so that the influence on generation of methanol by protopectin in pomace is greatly reduced. The method is simple and practicableto operate, the whole fermentation cycle is short, the method is suitable for large and small-scale production, and general applicability on various varieties of peaches is achieved. The produced peach wine has bright color, bright wine body, strong peach flavor, rich and comfortable mouthfeel, low methanol content and peach wine feature.

Description

technical field [0001] The invention relates to a method for brewing peach wine, in particular to a method for brewing peach wine with low methanol content, and belongs to the technical field of fruit wine brewing. Background technique [0002] High methanol content is the main restrictive factor for the development of peach wine at present, mainly because peach fruit contains a large amount of pectin. Under the action of glue enzyme, it is very easy to produce methanol which is harmful to human body. At present, peach wine is mainly produced through fermentation, and peach wine with different tastes has been developed through steps such as distillation and blending on the basis of peach fermented wine. At present, the problems of peach wine production mainly include: the sugar content and acid content of the fruit are low, and the peach wine directly fermented has low alcohol content, which is very easy to be infected with bacteria; the fruit is rich in pectin, and the jui...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12H1/07C12H1/06
CPCC12G3/024C12H1/063C12H1/06
Inventor 刘文王兴凯赵新节刘灿珍
Owner QILU UNIV OF TECH
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