Production process for preparing fruit wine by fermenting whole yellow peaches

Abstract

The invention discloses a production process for preparing fruit wine by fermenting whole yellow peaches, and belongs to the field of fruit wine preparation.The production process comprises the following steps of preparing raw materials; performing enzymolysis on fruit pulps; performing primary fermentation; performing secondary fermentation; yellow peach raw wine; ageing the yellow peaches; performing fining treatment; performing filtering and sterilizing; and performing aseptic canning. By cooperation of a temperature-conducting ventilation supporting rod and a temperature-sensing type contraction oxygenating ring, oxygen can be added into the fermentation tank in advance in the preparation and production process of the yellow peach fruit wine, the reaction efficiency of saccharomycetes in yellow peach pulp at the bottom of the fermentation tank is improved, decomposition of the saccharomycetes on the yellow peach pulps is promoted, and then the spraying and stirring effects are improved; the generation of separated fermentation conditions in a fermentation tank is reduced, the whole quality of fruit pulp fermentation in the fermentation tank is improved while the yellow peach fruit wine brewing efficiency is improved, the utilization rate of raw materials is further improved, waste of the raw materials is reduced, and the economic benefits of the yellow peach fruit wine are further improved.

Description

technical field [0001] The invention relates to the field of fruit wine preparation, and more specifically relates to a production process for preparing fruit wine by fermenting whole yellow peach fruits. Background technique [0002] Fruit wine is a wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol, and contains the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine, bayberry wine, kiwi fruit wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted. So adding some active yeast is an ideal way to quickly brew fruit wine. [0003] Yellow peach, also known as yellow flesh peach, belongs to the genus Peach in the Rosaceae family. It is named for its yellow ...

AI Technical Summary

Problems solved by technology

However, in the prior art, when using a fermenter to ferment yellow peaches, only the method of stirring or spraying is used to promote the fermentation of yeast, which cannot effectively decompose the yellow peach pulp at the bottom of the fermenter, and then cause the separation of the yeast to occur in the fermenter. The state of layered fermentation reduces the brewing efficiency of yellow peach fruit wine, and it is difficult to control the overall fermentation quality of the pulp in the fermentation tank, thereby increasing the waste of raw materials and reducing the economic benefits of yellow peach fruit wine

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