Persimmon wine and preparation method thereof

Abstract

The invention discloses a persimmon wine and a preparation method thereof, and the preparation method of the persimmon wine comprises the following steps: collecting Jinyuan Jinyuan persimmons after frosting in the area of the Xiangzhou Xiangzhou Xiangzhou Xiangzhou Xiangzhou Xiangzhou Xiangzhou Smashing the deastringency persimmons, adding saccharomycetes, soft white sugar and crystal sugar, and uniformly mixing to obtain a mixture; performing fermentation treatment on the mixture, performing filter pressing after fermentation is finished, collecting filtrate, and filling the filtrate into a jar, so as to obtain the persimmon wine. The preparation method of the persimmon wine is few in preparation process, simple in process and convenient to operate, the prepared persimmon wine is high in alcoholic strength and good in taste, and meanwhile, the fermented persimmon vinasse contains probiotics and can better improve soil when being used for soil improvement.

Description

Technical Field

[0001] This invention relates to the field of brewing technology, specifically to a persimmon wine and its production method. Background Technology

[0002] Persimmon is a tree belonging to the genus Diospyros in the family Ebenaceae. Its leaves are elliptical or nearly round; new leaves are sparse and pubescent, while older leaves are dark green and glossy on the upper surface and green on the lower surface, pubescent or hairless. The flowers are dioecious, with male plants rarely having a few female flowers and female plants having a few male flowers. The fruit comes in various shapes, including spherical and oblate. The flesh is initially crisp and firm, becoming soft and juicy when ripe, turning orange-red or bright red. Persimmons flower from May to June and bear fruit from September to October.

[0003] Persimmons are a popular fruit, known for their sweetness, delicious taste, and rich nutritional value. Many people also enjoy eating frozen persimmons in winter. Persimmons are highly nutritious, containing 1-2 times more vitamins and sugars than most fruits. They contain many reducing sugars, primarily glucose, fructose, and mannitol. These sugars can be fermented into alcohol, making them suitable for brewing. Summary of the Invention

[0004] The purpose of this invention is to provide a persimmon wine and its production method. The persimmon wine production method of this invention has few production steps, simple process, and convenient operation. Moreover, the persimmon wine produced has a high alcohol content and good taste.

[0005] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted:

[0006] The first aspect of this invention provides a method for making persimmon wine, the method comprising the following steps:

[0007] (a) In the Xianguan Town area, collect Xianguan Golden Bull Heart Persimmons after the first frost and perform astringency removal treatment;

[0008] (b) Crush the persimmons after removing astringency, and add yeast, granulated sugar and rock sugar and mix well to obtain a mixture;

[0009] (c) The mixture is fermented, and after the fermentation is completed, it is filtered by pressure, the filtrate is collected and put into jars to obtain the persimmon wine.

[0010] Preferably, the de-astringency treatment includes natural de-astringency ripening.

[0011] Preferably, the yeast is Angel Yeast powder.

[0012] Preferably, the amount of yeast added is 0.2% to 0.5% of the weight of the persimmon.

[0013] Preferably, the amount of granulated sugar added is 4% to 6% of the weight of the persimmon.

[0014] Preferably, the amount of rock sugar added is 0.8% to 1.2% of the weight of the persimmon.

[0015] Preferably, the fermentation process takes 80 to 100 days.

[0016] Preferably, the fermentation process is a sealed fermentation.

[0017] The second aspect of the present invention provides a persimmon wine prepared by the above-mentioned method.

[0018] Compared with the prior art, the beneficial effects of the present invention include at least the following:

[0019] The persimmon wine making method of this invention has few production steps, simple process, and convenient operation. Moreover, the persimmon wine produced has a high alcohol content and good taste. At the same time, the persimmon wine lees after fermentation contain probiotics, which can better improve the soil when used for soil improvement. Detailed Implementation

[0020] The embodiments of the technical solution of the present invention will be described in detail below with reference to the examples. The following embodiments are only used to illustrate the technical solution of the present invention more clearly, and are therefore only examples, and should not be used to limit the scope of protection of the present invention.

[0021] It should be noted that, unless otherwise stated, the technical or scientific terms used in this application should have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.

[0022] This invention provides a method for making persimmon wine, which includes the following steps:

[0023] (a) In the Xianguan Town area, collect Xianguan Golden Bull Heart Persimmons after the first frost and perform astringency removal treatment;

[0024] (b) Crush the persimmons after removing astringency, and add yeast, granulated sugar and rock sugar and mix well to obtain a mixture;

[0025] (c) The mixture is fermented, and after the fermentation is completed, it is filtered by pressure, the filtrate is collected and put into jars to obtain the persimmon wine.

[0026] The persimmon wine making method of this invention has few production steps, simple process, and convenient operation. Moreover, the persimmon wine produced has a high alcohol content and good taste. At the same time, the persimmon wine lees after fermentation contain probiotics, which can better improve the soil when used for soil improvement.

[0027] In one embodiment, the de-astringency treatment includes natural de-astringency ripening.

[0028] In one embodiment, the yeast is Angel Yeast powder.

[0029] In one embodiment, the amount of yeast added is 0.2% to 0.5% of the persimmon mass.

[0030] In one embodiment, the amount of granulated sugar added is 4% to 6% of the weight of the persimmon.

[0031] In one embodiment, the amount of rock sugar added is 0.8% to 1.2% of the weight of the persimmon.

[0032] In one embodiment, the fermentation process takes 80 to 100 days.

[0033] In one embodiment, the fermentation process is a sealed fermentation.

[0034] Another embodiment of the present invention provides a persimmon wine prepared by the above-mentioned method.

[0035] The technical solution of the present invention will be further described in detail below through specific embodiments.

[0036] The following examples use commercially available Angel high-activity, high-sugar-tolerant yeast powder.

[0037] Example 1

[0038] This embodiment describes a method for making persimmon wine, which includes the following steps:

[0039] (a) In the Xianguan Town area, after the first frost, collect Xianguan Golden Bull Heart persimmons and carry out natural astringency removal and ripening treatment;

[0040] (b) Crush the persimmons after removing astringency, and add yeast, granulated sugar and rock sugar and mix well to obtain a mixture;

[0041] The amount of yeast added is 0.3% of the persimmon's mass;

[0042] The amount of granulated sugar added is 5% of the weight of the persimmon;

[0043] The amount of rock sugar added is 1% of the weight of the persimmons;

[0044] (c) The mixture is sealed and allowed to ferment naturally for 90 days. After fermentation, it is filtered, the filtrate is collected and put into jars to obtain the persimmon wine.

[0045] Example 2

[0046] This embodiment describes a method for making persimmon wine, which includes the following steps:

[0047] (a) In the Xianguan Town area, after the first frost, collect Xianguan Golden Bull Heart persimmons and carry out natural astringency removal and ripening treatment;

[0048] (b) Crush the persimmons after removing astringency, and add yeast, granulated sugar and rock sugar and mix well to obtain a mixture;

[0049] The amount of yeast added is 0.2% of the persimmon's mass.

[0050] The amount of granulated sugar added is 6% of the weight of the persimmon;

[0051] The amount of rock sugar added is 1.2% of the weight of the persimmons;

[0052] (c) The mixture is sealed and allowed to ferment naturally for 100 days. After fermentation, it is filtered, the filtrate is collected and bottled to obtain the persimmon wine.

[0053] Example 3

[0054] This embodiment describes a method for making persimmon wine, which includes the following steps:

[0055] (a) In the Xianguan Town area, after the first frost, collect Xianguan Golden Bull Heart persimmons and carry out natural astringency removal and ripening treatment;

[0056] (b) Crush the persimmons after removing astringency, and add yeast, granulated sugar and rock sugar and mix well to obtain a mixture;

[0057] The amount of yeast added is 0.5% of the persimmon's mass;

[0058] The amount of granulated sugar added is 4% of the weight of the persimmon;

[0059] The amount of rock sugar added is 0.8% of the weight of the persimmons;

[0060] (c) The mixture is sealed and allowed to ferment naturally for 80 days. After fermentation, it is filtered, the filtrate is collected and put into jars to obtain the persimmon wine.

[0061] The persimmon wine making method of this invention has few production steps, simple process, and convenient operation. Moreover, the persimmon wine produced has a high alcohol content and good taste. At the same time, the persimmon wine lees after fermentation contain probiotics, which can better improve the soil when used for soil improvement.

[0062] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be covered within the scope of the claims and specification of the present invention.

Claims

1. A method for making persimmon wine, characterized in that, The method for making persimmon wine includes the following steps: (a) In the Xianguan Town area, collect Xianguan Golden Bull Heart Persimmons after the first frost and perform astringency removal treatment; (b) Crush the persimmons after removing astringency, and add yeast, granulated sugar and rock sugar and mix well to obtain a mixture; (c) The mixture is fermented, and after the fermentation is completed, it is filtered by pressure, the filtrate is collected and put into jars to obtain the persimmon wine.

2. The method for making persimmon wine according to claim 1, characterized in that, The de-astringency treatment includes natural de-astringency ripening.

3. The method for making persimmon wine according to claim 1, characterized in that, The yeast is Angel Yeast powder.

4. The method for making persimmon wine according to claim 1, characterized in that, The amount of yeast added is 0.2% to 0.5% of the weight of the persimmon.

5. The method for making persimmon wine according to claim 1, characterized in that, The amount of granulated sugar added is 4% to 6% of the weight of the persimmon.

6. The method for making persimmon wine according to claim 1, characterized in that, The amount of rock sugar added is 0.8% to 1.2% of the weight of the persimmon.

7. The method for making persimmon wine according to claim 1, characterized in that, The fermentation process takes 80-100 days.

8. The method for making persimmon wine according to claim 1, characterized in that, The fermentation process is a sealed fermentation.

9. The persimmon wine prepared by the method of any one of claims 1 to 8.