CN101560450B - Method for producing full juice peach sparkling wine - Google Patents
Method for producing full juice peach sparkling wine Download PDFInfo
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- CN101560450B CN101560450B CN2009100224251A CN200910022425A CN101560450B CN 101560450 B CN101560450 B CN 101560450B CN 2009100224251 A CN2009100224251 A CN 2009100224251A CN 200910022425 A CN200910022425 A CN 200910022425A CN 101560450 B CN101560450 B CN 101560450B
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- peach
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- sulfurous gas
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Abstract
The invention relates to a method for producing full juice peach sparkling wine. The method of the invention maintains the aroma of the peach fruit, preserves the natural value thereof, uses sugar fermentation of the fruit to produce carbon dioxide gas, avoids influence on mouthfeel of the wine when carbon dioxide is added artificially, simplifies the brewing process and avoids the possibility ofdisease caused by the wine. The method comprises the following steps: (1) controlling ripening degree of raw materials; (2) collecting and sorting; (3) denucleation and juicing, adding carbon dioxide;(4) clarification and separation; (5) alcoholic fermentation; (6) sealed fermentation; (7) adding carbon dioxide after the fermentation; (8) refrigeration and aging; (9) equipressure filtering and bottling.
Description
One, technical field:
The present invention relates to a kind of making method of drinks, especially relate to a kind of method of manufacture of full juice peach sparkling 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 iron-deficiency anaemia 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.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.The peach sugar degree is low; Traditional peach fermented wine mainly is earlier peach juice to be increased sugar; Ferment with reference to fermentation process vinous then, 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 are prone to cause that fruit wine is muddy, 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.Light sparkling wine is a kind of drinks that is popular on the world market, and year consumption is very big.Traditional light sparkling wine mainly is fruit juice to be carried out Secondary Fermentation form, but there are a lot of problems in Secondary Fermentation, and for example: the production cycle is long, and production process is numerous and diverse, and cost is high, poor quality's control etc.These problems have brought certain difficulty for the production of light sparkling wine.
Three, summary of the invention:
The present invention provides a kind of method of manufacture of full juice peach sparkling wine in order to solve the weak point in the above-mentioned background technology, and the peach sparkling wine of processing has in this way kept the aroma characteristic of peach fruit itself, has simplified brewing process.
For realizing above-mentioned purpose, the technical scheme that the present invention adopts is:
A kind of method of manufacture 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.
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, carry out manual work and gather.
In pressing the extracting juice process, interpolation sulfurous gas is 50～80mg/L.
In alcoholic fermentation process, add the 0.2g/L yeast, temperature is controlled at 15～18 ℃.
In changeing jar process, sugar to be contained changes the sealed fermenting jar over to and carries out sealed fermenting when reaching 24g/L, after zymamsis is accomplished sealed can is changed over to and stops fermentation in-3～0 ℃ of environment, and add sulfurous gas 50mg/L refrigeration ageing 6 months.
Compared with prior art, the advantage and the effect that have of the present invention is following:
The feasible finished product of making of technology of the present invention and processing parameter has kept the aroma characteristic of peach fruit itself, has preserved its natural value, sends to during the fermentation and changes jar when certain sugar is measured; Carry out sealed fermenting; The change fermenting twice is one time fermentation, has simplified production process, has shortened the production cycle; Reduce cost, improved the quality of wine.Do not add chemical substances such as any synthetic food color, spices and sanitas in the production process.It is yellow that wine liquid of the present invention is shallow straw, bright transparent, has pure, graceful harmonious fruital, and clean taste relaxes suitable, and the wine body is plentiful complete, the due pleasant style of tool peach sparkling 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, and clear juice carries out fermenting twice and finally obtains peach sparkling wine.
The practical implementation step is following:
(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, carry out manual work and 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, and the normal fruit of color is removed ripening degree difference and the fruit that goes rotten.
(4) stoning is squeezed the juice: with hollander making beating after the stoning of fresh peaches fruit, add sulfurous gas (60mg/L SO2) immediately with anti-oxidation behind the leaching juice excessively, and stir.
(5) clarification: in peach juice, add the mixing finings according to the bentonitic consumption of 300mg/L PVPP+500mg/L, shake up the back, separate clear juice as for leaving standstill clarification 48 hours in-3～0 ℃ of environment.
(6) zymamsis: commercially available active dry yeast (needing in 40 ℃ of warm water, to add after the activation) temperature of adding 0.2g/L is controlled at 15～18 ℃, carries out zymamsis.
(7) sealed fermenting: change sealed fermenting jar relaying supervention ferment when treating sugar degree over to, with the carbonic acid gas that keeps producing in the fermenting process to 24g/L.After treating that (sugar degree is lower than 2g/L) accomplished in zymamsis, cool the temperature to-3～0 ℃, add sulfurous gas 50mg/L ageing 6 months.
(8) clarification: 0 ℃～4 ℃ following naturally the clarification 10 days, during Free sulfur dioxide concentration remain on 25mg/L.
(10) press filtration, can such as: under isobaric condition, filter and can.
Claims (1)
1. the method for manufacture of a 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;
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, carry out manual work and gather;
In pressing the extracting juice process, interpolation sulfurous gas is 50～80mg/L;
In clarifying process, in peach juice, add the mixing finings according to the bentonitic consumption of 300mg/L PVPP+500mg/L, shake up to be placed on and leave standstill clarification 48 hours in-3～0 ℃ of environment, separate clear juice;
In alcoholic fermentation process, add the 0.2g/L yeast, temperature is controlled at 15～18 ℃;
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 accomplished under the air tight condition sealed can is changed over to and stops fermentation in-3～0 ℃ of environment, and add sulfurous gas 50 mg/L refrigeration ageing 6 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100224251A CN101560450B (en) | 2009-05-08 | 2009-05-08 | Method for producing full juice peach sparkling wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100224251A CN101560450B (en) | 2009-05-08 | 2009-05-08 | Method for producing full juice peach sparkling wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101560450A CN101560450A (en) | 2009-10-21 |
| CN101560450B true CN101560450B (en) | 2012-05-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100224251A Expired - Fee Related CN101560450B (en) | 2009-05-08 | 2009-05-08 | Method for producing full juice peach sparkling wine |
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| CN (1) | CN101560450B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105647759A (en) * | 2016-02-16 | 2016-06-08 | 郑磊 | Grapefruit sparkling wine and production method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1974748A (en) * | 2006-03-29 | 2007-06-06 | 西北农林科技大学 | Process of making mulberry sparkling wine |
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2009
- 2009-05-08 CN CN2009100224251A patent/CN101560450B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1974748A (en) * | 2006-03-29 | 2007-06-06 | 西北农林科技大学 | Process of making mulberry sparkling wine |
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| CN101560450A (en) | 2009-10-21 |
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Granted publication date: 20120523 |