Brewing process of flavored peach fruit wine

A peach fruit wine and flavor technology, which is applied in the field of fruit wine brewing technology and processing, can solve the problems of insufficient utilization of light walnuts, heavy bitterness and high fiber content, and achieves rich and elegant wine aroma, high alcohol content, and clear and translucent color. Effect

Pending Publication Date: 2020-08-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because of its small fruit size and low sugar content, the bitter taste of food is heavy, and its fiber content is high, reaching 2.25%. With the above

Method used

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  • Brewing process of flavored peach fruit wine
  • Brewing process of flavored peach fruit wine
  • Brewing process of flavored peach fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The brewing process of the light walnut wine that does not add alcohol before embodiment 1 fermentation

[0050] A brewing process of flavored peach wine, such as figure 1 shown, including the following steps,

[0051] (1) Material selection: The selected flavor peach is light walnut. The diameter of the light walnut is about 3cm, and the weight is about 11g / piece. After removing the core, the weight is about 9.3g. The refractive index is 7-8°Bx, corresponding to the sugar content table, and the sugar content is about 54g / L. The brewing selects mature walnut fruit without mildew, pests and corruption.

[0052] (2) Cleaning: After selecting the suitable light walnuts for brewing, remove the stems and carefully clean the surface of the light walnuts to reduce bacteria and ensure the normal progress of the fermentation and aging process.

[0053](3) Crushing: remove the core of the light walnut, and soak it in a potassium metabisulfite color-protecting agent with a conc...

Embodiment 2

[0059] The brewing process of the light walnut wine that embodiment 2 initial alcohol content is 3 °

[0060] A brewing process of flavored peach wine, such as figure 2 shown, including the following steps,

[0061] (1) Material selection: The selected flavor peach is light walnut. The diameter of the light walnut is about 3cm, and the weight is about 11g / piece. After removing the core, the weight is about 9.3g. The refractive index of shellfish is 7-8°Bx, corresponding to the sugar content table, and the sugar content is about 54g / L. The brewing selects mature walnut fruits without mildew, pests and corruption.

[0062] (2) Cleaning: After selecting the suitable light walnuts for brewing, remove the stems and carefully clean the surface of the light walnuts to reduce bacteria and ensure the normal progress of the fermentation and aging process.

[0063] (3) Crushing: remove the core of the light walnut, and soak it in 0.25g / L potassium metabisulfite color-protecting agent...

Embodiment 3

[0069] The brewing process of the light walnut wine that embodiment 3 initial alcohol content is 5 °

[0070] A brewing process of flavored peach wine, such as image 3 shown, including the following steps,

[0071] (1) Material selection: The selected material is light walnut. The diameter of the light walnut is about 3cm and the weight is about 11g / piece. It is 7-8°Bx, corresponding to the sugar content table, and the sugar content is about 54g / L. The brewing selects mature walnut fruits without mildew, pests and corruption.

[0072] (2) Cleaning: After selecting the walnuts suitable for brewing, remove the stems and carefully clean the surface of the peaches to reduce bacteria and ensure the normal progress of the fermentation and aging process.

[0073] (3) crushing: the light walnut is de-pitted, and soaked in 0.25g / L potassium metabisulfite color-protecting agent (the protective agent is potassium metabisulfite powder dissolved in water, wherein the concentration of p...

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Abstract

The invention discloses a brewing process of flavored peach fruit wine, and belongs to the field of fruit wine brewing process processing. The brewing process of the invention is as follows: after fresh peaches are subjected to crushing and enzymolysis, a peach juice is obtained by squeezing and filtering, the sugar content of the peach juice is adjusted, the alcohol content of the peach juice isadjusted to 3 degrees, 5 degrees, 7 degrees and 9 degrees respectively before fermentation, then fermentation is performed on the basis, and finally a finished product is obtained by filtering and blending. According to the brewing process of the invention, alcohol is added before fermentation, on one hand, the extraction effect is achieved, the flavor of the fruit wine is improved, the color of the fruit wine is more clear and translucent, and the fruity aroma and wine aroma are more rich and elegant; and on the other hand, the alcohol tolerance of yeast can be improved, and the contaminationof mixed bacteria in the initial stage of fermentation is reduced.

Description

technical field [0001] The invention relates to a brewing process of flavored peach fruit wine, belonging to the field of fruit wine brewing technology processing. Background technique [0002] As wine has become more and more popular, fruit wine has also attracted more and more attention. Modern research believes that peach is a fruit with high nutritional value. Peach is high in iron and rich in pectin. After eating, it can not only prevent anemia but also prevent constipation. Qi and blood, relieve edema, invigorate blood and moisten intestines, lower blood pressure. [0003] As a kind of peach, walnut grows in high altitude areas of Tibet, mainly in low-lying and humid places such as river valleys and villages. It is relatively easy to collect, has strong adaptability, low temperature resistance, poor soil resistance, long life, and pollution degree It is of low quality and rich in mineral elements. Its total inorganic salt is 5.5-9 times that of inland peach, and its ...

Claims

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Application Information

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IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 冯守帅杨海麟仝艳军尹伊君龚良琪
Owner JIANGNAN UNIV
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