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Pear wine and its brewing method

A technology for pear and wine body, applied in the field of winemaking science and engineering, can solve the problems of unfavorable control, short aging time, wide fermentation temperature range, etc. Effect

Inactive Publication Date: 2006-05-24
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1. There is no method to inhibit the browning of pear juice in the production process, and the color of pear wine will become dark brown; 2. No measures are taken to inhibit the growth of miscellaneous bacteria, so that while the fruit wine yeast grows, other miscellaneous Bacteria may also grow and reproduce in large numbers, which will affect the quality of pear wine; 3. The controlled fermentation temperature range is too wide, which is not conducive to the control of the main fermentation process; 4. The aging time is too short, the aroma substances of the fruit wine are not fully formed, and the flavor is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1. A kind of pear wine, described pear wine is a dry type pear wine, which is light golden yellow to golden yellow, clear and transparent, with a fresh and pleasant fruity fragrance, complete wine body, and an alcohol content of 6-12% (20 ℃ V / V), total sugar (calculated as glucose) ≤ 4g / L, titratable acid (calculated as total acid) 5-8g / L, free sulfur dioxide ≤ 50mg / L.

Embodiment 2

[0016] Example 2. A pear wine, the pear wine is a semi-dry type pear wine, which is light golden yellow to golden yellow, clear and transparent, with a fresh and pleasant fruity aroma, complete wine body, and an alcohol content of 6-12% ( 20°C V / V), total sugar (calculated as glucose) 4.1-12.0g / L, titratable acid (calculated as total acid) 5-8g / L, free sulfur dioxide ≤ 50mg / L.

Embodiment 3

[0017] Example 3. A kind of pear wine, said pear wine is a semi-sweet type pear wine, which is light golden yellow to golden yellow, clear and transparent, with a sweet and mellow taste and the aroma of aged wine, harmonious sweet and sour, and full-bodied. Alcohol content 6-12% (20°C V / V), total sugar (calculated as glucose) 12.1-50.0g / L, titratable acid (calculated as total acid) 5-8g / L, free sulfur dioxide ≤ 50mg / L.

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PUM

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Abstract

The invention relates to ya-pare wine and the method to brewage. The alcohol content is 6-12%, tally- containing sugar 3-100g / L, titrationable acid is 5-8g / L, and dissociated sulfur dioxide is below 50mg / L. The invention is benefit for developing the usage of ya-pare resource. It would improve the production of fruit by producing fully juice ya-pare wine and increases the income of fruit farmer. Thus, the invention has great economic and social benefits.

Description

Technical field [0001] The invention relates to pear wine and a brewing method thereof, belonging to the technical field of brewing science and engineering. Background technique [0002] my country is the largest producer of pears in the world, with an output of 8.8 million tons in 2001, accounting for about 1 / 8 of my country's total fruit output. Ya pear is an excellent variety of pears in my country. At present, it is mainly eaten fresh, and only a small amount is used to produce fruit juice, and the added value is not high. The pear wine brewed by microbial fermentation has unique flavor and nutritional components, and will become a very competitive commodity in the domestic and foreign markets. [0003] Enzymatic browning is prone to occur when pear fruit is crushed and squeezed, which makes the wine dark brown and the sensory quality decreases. Usually, the methods of inhibiting enzymatic browning mainly include heat treatment to destroy enzyme activity and adding anti...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王颉袁丽王晓茹
Owner HEBEI AGRICULTURAL UNIV.
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