Pear wine and its brewing method

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...

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 reprod