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Preparation method for persimmon wine

A technology of persimmon wine and persimmon, which is applied in the field of wine making, can solve the problems of low production capacity and large amount of auxiliary materials, and achieve the effects of increasing production capacity, improving separation effect, and improving wine quality

Pending Publication Date: 2020-05-12
SHANDONG POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is reported that family workshops mix persimmon fermented liquid with rice bran and mix it completely to make wine grains. The solid-state method is used to steam the wine, but the production capacity of the solid-state method is low and the amount of auxiliary materials is also large.

Method used

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  • Preparation method for persimmon wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of persimmon wine includes the following steps:

[0027] (1) Raw material pretreatment: 30kg of persimmons are selected and crushed to obtain persimmon pulp;

[0028] (2) Fermentation: add Saccharomyces cerevisiae to the persimmon pulp prepared in step (1), the added amount of Saccharomyces cerevisiae is 18g, and ferment at 23°C for 10 days to obtain a fermentation broth;

[0029] (3) Separate the fermentation broth obtained in step (2) into filtrate and filter residue, put the filtrate into a distillation bottom pot, mix the filter residue and bran to make mash. The addition amount of bran is 8kg, and the wine The fermented glutinous rice is put into a retort bucket, and the fermented fermented glutinous powder is fully filled with a retort bucket; the filtrate and filter residue are distilled at the same time to obtain persimmon wine.

[0030] Persimmon wine obtained in Example 1: 2590g, alcohol content 66 degrees; wine tail: 682g, alcohol content 10.5 de...

Embodiment 2

[0037] A preparation method of persimmon wine includes the following steps:

[0038] (1) Raw material pretreatment: 30kg of persimmons are selected and crushed to obtain persimmon pulp;

[0039] (2) Fermentation: add Saccharomyces cerevisiae to the persimmon pulp prepared in step (1), the added amount of Saccharomyces cerevisiae is 18g, and ferment at 24°C for 8 days to obtain a fermentation broth;

[0040] (3) Separate the fermentation broth obtained in step (2) into filtrate and filter residue, put the filtrate into a distillation bottom pot, mix the filter residue with 5kg bran and 6kg corn flour to make mash, put the mash Into the retort barrel, the wine mash is fully filled with a retort barrel; the filtrate and the filter residue are distilled at the same time to obtain the persimmon wine.

[0041] Persimmon wine obtained in Example 2: 2634g, wine content of 65 degrees; wine tail 634g, wine content of 17 degrees;

[0042] Converting persimmon wine into 50% persimmon wine, yield: ...

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Abstract

The invention relates to a preparation method for persimmon wine. Persimmon is fermented through a liquid method after crushing; rough filtration is performed on fermentation broth; filtrate is put into a bottom pot; fermenting grains is prepared by uniformly mixing filter residues and ingredients and loosely scattered in a steaming bucket; distillation is simultaneously performed on the filtrateand the filter residues, namely solid-liquid combination distillation; and persimmon wine is prepared. Compared with solid state distillation, through the adoption of solid-liquid combination distillation, production capacity can be enhanced, energy consumption for steaming wine can be reduced, and the using amount of the ingredients can be decreased as well. Bran or / and corn flour are selected asthe ingredients, the fermenting grains prepared by mixing the ingredients and the filter residues are loose, so that uniform steam supply during wine steaming can be achieved, and the separation effects of the wine can be enhanced; and secondary fermentation and secondary wine steaming can be performed by utilizing the starch in the ingredients, so that the additional values of the ingredients can be increased.

Description

Technical field [0001] The invention relates to a method for preparing persimmon wine, which belongs to the technical field of wine making. Background technique [0002] Persimmon contains a variety of effective active ingredients, and is known as the "sacred product in fruit". In some areas, due to the increase in persimmon planting area and the increase in yield, there is a phenomenon of excess persimmon reserves. In addition to fresh persimmons, the popular persimmon products currently on the market are mainly dried persimmons, dried persimmons, persimmon juice, and persimmon sauce. Among them, the processing of persimmons is more common. With people's further understanding and research on persimmons, a wide variety of processed persimmon products have been developed, such as persimmon cream sugar, persimmon crystal, persimmon fruit wine, fruit vinegar and other products. Our folks use persimmons as raw materials to brew fermented wine for more than 1,000 years, and most of t...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12H6/02
CPCC12G3/024C12H6/02
Inventor 王乐
Owner SHANDONG POLYTECHNIC
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