CN101560451A - Method for producing peach dry wine - Google Patents
Method for producing peach dry wine Download PDFInfo
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- CN101560451A CN101560451A CNA2009100224285A CN200910022428A CN101560451A CN 101560451 A CN101560451 A CN 101560451A CN A2009100224285 A CNA2009100224285 A CN A2009100224285A CN 200910022428 A CN200910022428 A CN 200910022428A CN 101560451 A CN101560451 A CN 101560451A
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- dry wine
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Abstract
The invention relates to a method for producing full juice peach dry wine. The peach dry wine produce by the method maintains the aroma of the peach fruit, preserves natural alcohol content and value thereof, 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 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) separation and alcoholic fermentation; (7) separating and adding carbon dioxide after the fermentation; (8) refrigeration and aging; (9) 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 manufacture method of peach dry 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.Dry wine is a kind of drinks that is popular on the world market, and year consumption is very big, and dry wine normally adopts tame berry fermented soy to form.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 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 provides a kind of manufacture method of full juice peach dry wine in order to solve the weak point in the above-mentioned background technology.The peach dry wine of making has in this way kept the aroma characteristic of peach fruit itself, has kept the natural wine degree of peach fruit, has simplified brewing process, has 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 dry 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, separation, adding sulfurous gas; (8) refrigeration 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, manually gather when ripe when reaching best.
In the process of acid adjustment, the clear juice after will separating with tartrate transfers to 5g/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 sulfurous gas 50～80mg/L, 0-3 ℃ of refrigeration ageing.
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 avoided the destruction of sugaring to the fruit wine mouthfeel, 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 dry 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 dry 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 dry, and hollander making beating after the manual stoning, two-layer filtered through gauze is added 60mg/L SO after getting juice immediately
2And stir.
(5) acid adjustment: add tartrate acid is transferred to 5g/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): the commercially available active dry yeast (needing activation back interpolation in 40 ℃ of warm water) that adds 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) separate: after the fermentation ends, peach fruit wine and wine mud are separated with rubber hose, and in time add 50mg/LSO2.
(11) ageing: with the dry 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 dry wine after the clarification.
Claims (5)
1, a kind of manufacture method of full juice peach dry 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, separation, adding sulfurous gas; (8) refrigeration ageing; (9) filter, bottle.
2, the manufacture method of a kind of full juice peach dry 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 ripe when reaching best.
3, the manufacture method of a kind of full juice peach dry wine according to claim 1 is characterized in that: in the process of acid adjustment, the clear juice after will separating with tartrate transfers to 5g/L.
4, the manufacture method of a kind of full juice peach dry wine according to claim 1, it is characterized in that: 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.
5, the manufacture method of a kind of full juice peach dry wine according to claim 1 is characterized in that: 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 sulfurous gas 50～80mg/L, 0-3 ℃ of refrigeration ageing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100224285A CN101560451B (en) | 2009-05-08 | 2009-05-08 | Method for producing peach dry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100224285A CN101560451B (en) | 2009-05-08 | 2009-05-08 | Method for producing peach dry wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101560451A true CN101560451A (en) | 2009-10-21 |
| CN101560451B CN101560451B (en) | 2012-05-23 |
Family
ID=41219432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100224285A Expired - Fee Related CN101560451B (en) | 2009-05-08 | 2009-05-08 | Method for producing peach dry wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN101560451B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102649927A (en) * | 2012-05-07 | 2012-08-29 | 北京农业职业学院 | Preparation method for flat peach wine |
| CN103789132A (en) * | 2014-01-13 | 2014-05-14 | 陕西科技大学 | Dry type peach wine and preparation method thereof |
| CN106867763A (en) * | 2017-01-24 | 2017-06-20 | 上海应用技术大学 | A kind of brewing method of yellow peach wine |
| CN110157576A (en) * | 2019-06-27 | 2019-08-23 | 齐鲁工业大学 | A kind of brewing method of low-methoxyl alcohol peach wine |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1279282A (en) | 1999-06-29 | 2001-01-10 | 超盟酿酒(肥城)有限公司 | Fotao spirit and its brewing process |
| CN100494338C (en) * | 2004-10-29 | 2009-06-03 | 西北农林科技大学 | All-juice morat production method |
| CN100562563C (en) * | 2006-03-29 | 2009-11-25 | 西北农林科技大学 | A kind of manufacture method of mulberry sparkling wine |
| CN101153246B (en) * | 2007-09-25 | 2010-09-08 | 西北农林科技大学 | Method for producing fruity type bramble dry red wine |
| CN101412955B (en) * | 2008-10-21 | 2012-05-30 | 中博绿色科技股份有限公司 | Kiwi fruit flavor dry wine and preparation thereof |
-
2009
- 2009-05-08 CN CN2009100224285A patent/CN101560451B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102649927A (en) * | 2012-05-07 | 2012-08-29 | 北京农业职业学院 | Preparation method for flat peach wine |
| CN102649927B (en) * | 2012-05-07 | 2013-05-08 | 北京农业职业学院 | Preparation method for flat peach wine |
| CN103789132A (en) * | 2014-01-13 | 2014-05-14 | 陕西科技大学 | Dry type peach wine and preparation method thereof |
| CN103789132B (en) * | 2014-01-13 | 2016-02-10 | 陕西科技大学 | A kind of dry type peach wine and preparation method thereof |
| CN106867763A (en) * | 2017-01-24 | 2017-06-20 | 上海应用技术大学 | A kind of brewing method of yellow peach wine |
| CN110157576A (en) * | 2019-06-27 | 2019-08-23 | 齐鲁工业大学 | A kind of brewing method of low-methoxyl alcohol peach wine |
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| Publication number | Publication date |
|---|---|
| CN101560451B (en) | 2012-05-23 |
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Granted publication date: 20120523 |
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