CN101560449A

CN101560449A - Method for producing peach sweet wine

Info

Publication number: CN101560449A
Application number: CNA2009100224247A
Authority: CN
Inventors: 王�华; 李华
Original assignee: Northwest A&F University
Current assignee: Northwest A&F University
Priority date: 2009-05-08
Filing date: 2009-05-08
Publication date: 2009-10-21
Anticipated expiration: 2029-05-08
Also published as: CN101560449B

Abstract

The invention relates to a method for producing full juice peach sweet wine. The peach sweet wine produced by the method maintains the aroma of the peach fruit, preserves natural alcohol content and natural value of the peach fruit, avoids influence on mouthfeel of the wine when sugar is added, simplifies the brewing process and avoids the possibility of disease caused by the wine. The method of the invention comprises the following operation steps: (1) controlling ripening degree of raw materials; (2) collecting and sorting; (3) denucleation and juicing, adding sulfur dioxide; (4) acidity adjustment; (5) clarifying 300mg/L of PVPP plus 500mg/L of bentonite; (6) separating and alcoholic fermentation; (7) adding sugar till the state of saturation after the alcoholic fermentation; (8) separation, refrigeration and aging; (9) filtering and bottling.

Description

A kind of manufacture method of peach sweet wine

One, technical field:

The present invention relates to a kind of making method of drinks, especially relate to a kind of manufacture method of peach sweet wine.

Two, background technology:

Peach has another name called the peach of immortality, peach offered as a birthday present etc., just is employed as fruit and Chinese medicinal materials since ancient times.Modern medicine study shows, multiple function such as peach has help, bushing, it is long-pending to promote the production of body fluid, quench one's thirst, disappear, ease constipation, Xie Laore, the multiple cancer of prevention.And the peach iron-holder is 4～6 times of apple and pears, occupies the hat of fruit, and the effect of benefiting vital QI and blood, nourishing Yin and promoting production of body fluid is arranged, and is hypoferric anemia patient's desirable supplement food.Also can be used for after the serious disease, deficiency of qi and blood, lean and haggard, the shortness of breath and palpitation person.Therefore developing the peach converted products has good prospect.Sweet wine is a kind of drinks that is popular on the world market, and year consumption is very big, and sweet wine normally adopts tame berry juice during fermentation to add the alcohol stuck fermentation and forms.At present the converted products of peach mainly contain that Sucus Fructus Persicae beverage, peach fermented wine, canned peach, preserved peach, peach butter, peach are done, peach fruit vinegar and quick-frozen peach sheet etc.Traditional peach brandy mainly be with reference to fermentation process vinous ferment and dry wine, but there are a lot of problems in such peach fermented wine, for example: the peach mouthfeel is discord, materials such as fiber, protein, pectin easily cause the fruit wine muddiness, and fermentation ends is easy to take place disease etc. later on.These problems have brought certain difficulty for the production of peach fermented wine.

Three, summary of the invention:

The present invention is in order to solve the weak point in the above-mentioned background technology, a kind of manufacture method of full juice peach sweet wine is provided, the peach sweet wine of making has in this way kept the aroma characteristic of peach fruit itself, the natural wine degree that has kept the peach fruit, simplify brewing process, also avoided the danger of wine generation disease.

For achieving the above object, the technical solution used in the present invention is:

A kind of manufacture method of full juice peach sweet wine is characterized in that comprising following operation steps: the control of (1) raw material ripening degree; (2) gather, sorting; (3) sulfurous gas is squeezed the juice, is added in stoning; (4) acid adjustment; (5) clarification; (6) separation, zymamsis; (7) fermentation ends, sugaring is to saturated; (8) separate, refrigerate ageing; (9) filter, bottle.

In the control process of raw material ripening degree, raw material is carried out the mensuration of reducing sugar and total acid, when reaching best ripening degree, manually gather.

In the process of acid adjustment, the clear juice after will separating with tartrate transfers to 7g/L.

In clarifying process, add in peach juice according to the bentonitic consumption of 300mg/L PVPP+500mg/L and to mix finings, shake up the back and leave standstill clarification 48 hours as in-3-0 ℃ the freezer.

In alcoholic fermentation process, add 0.2% active dry yeast, the temperature of fermenting is controlled at 15-18 ℃.

After the fermentation ends, separate wine mud, add white sugar, sediment separate out, 0-3 ℃ of refrigeration ageing to saturated.

Compared with prior art, the advantage and the effect that have of the present invention is as follows:

Technology of the present invention and processing parameter make the finished product of making keep the aroma characteristic of peach fruit itself, have preserved its natural wine degree and natural value, have simplified brewing process.Do not add chemical substances such as any synthetic food color, spices and sanitas in the production process.Wine liquid of the present invention is the straw yellow, has pure strong, graceful harmonious fruital, and mouthfeel is relaxed suitable, and the wine body is plentiful complete, the due pleasant style of tool peach sweet wine.

Four, description of drawings:

Fig. 1 is a process flow sheet of the present invention.

Five, embodiment:

The present invention presses extracting juice with peach pulp, the tartrate acid adjustment, and compound clarifier is clarified, and final zymamsis obtains peach sweet wine.Concrete implementation step is as follows:

(1) control of raw material ripening degree: raw material is carried out the mensuration of reducing sugar and total acid, when reaching best ripening degree, manually gather.

(2) gather: keep the complete of fruit when gathering as far as possible, not damaged.

(3) raw material sorting: it is relatively good and do not have disease to select ripening degree, the normal fruit of color, the fruit of removing the ripening degree difference and going rotten.

(4) stoning is squeezed the juice: fresh peaches is really cleaned unhairing dries, hollander making beating after the manual stoning, two-layer filtered through gauze is got juice, after add 60mg/L SO immediately ₂And stir.

(5) acid adjustment: add tartrate acid is transferred to 7g/L.

(6) clarification: in peach juice, add the mixing finings according to the bentonitic consumption of 300mg/L PVPP+500mg/L, shake up the back and leave standstill clarification 48 hours as for (3-0 ℃) in the freezer.Through different tests, find that this is the optimum formula of finings.

(7) separation of subsider juice: subsider juice and sediment are separated with rubber hose.

(8) zymamsis (AF): add the commercially available active dry yeast (needing activation back interpolation in 40 ℃ of warm water) of 200mg/L, the temperature of fermentation is controlled at 15-18 ℃.

(9) management of zymamsis: between yeast phase, as too high or too low for temperature, then should lower the temperature accordingly or hyperthermic treatment up to reach the fermentation temperature required.

(10) sugaring: add white sugar to saturated, precipitation separation.

(11) ageing: with the sweet wine of separator well as for (3-0 ℃) airtight ageing in the freezer.

(12) filter, bottle:, bottle, beat plug, cover Capsule, decals, vanning warehouse-in then filtering through the sweet wine after the clarification.

Claims

1, a kind of manufacture method of full juice peach sparkling wine is characterized in that comprising following operation steps: the control of (1) raw material ripening degree; (2) gather, sorting; (3) sulfurous gas is squeezed the juice, is added in stoning; (4) clarification, separation; (5) zymamsis; (6) sealed fermenting; (7) fermentation is ended, and adds sulfurous gas; (8) refrigeration ageing; (9) press filtration, can such as.

2, the manufacture method of a kind of full juice peach sparkling wine according to claim 1 is characterized in that: in the control process of raw material ripening degree, raw material is carried out the mensuration of reducing sugar and total acid, manually gather when reaching best ripening degree.

3, the manufacture method of a kind of full juice peach sparkling wine according to claim 1 is characterized in that: in pressing the extracting juice process, interpolation sulfurous gas is 50～80mg/L.

4, the manufacture method of a kind of full juice peach sparkling wine according to claim 1 is characterized in that: in alcoholic fermentation process, add the 0.2g/L yeast, temperature is controlled at 15～18 ℃.

5, the manufacture method of a kind of full juice peach sparkling wine according to claim 1, it is characterized in that: in alcoholic fermentation process, sugar to be contained changes the sealed fermenting jar over to and carries out sealed fermenting when reaching 24g/L, after zymamsis is finished under the air tight condition sealed can is changed over to and stop fermentation in-3～0 ℃ of environment, and add sulfurous gas 50mg/L refrigeration ageing 6 months.