CN101560451B

CN101560451B - Method for producing peach dry wine

Info

Publication number: CN101560451B
Application number: CN2009100224285A
Authority: CN
Inventors: 李华; 王�华; 梁艳英
Original assignee: Northwest A&F University
Current assignee: Northwest A&F University
Priority date: 2009-05-08
Filing date: 2009-05-08
Publication date: 2012-05-23
Anticipated expiration: 2029-05-08
Also published as: CN101560451A

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 ofPVPP 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

A kind of method of manufacture of peach dry wine

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 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 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.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 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.

Three, summary of the invention:

The present invention provides a kind of method of manufacture of full juice peach dry wine in order to solve the weak point in the above-mentioned background technology.The peach dry wine of processing 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 realizing above-mentioned purpose, the technical scheme that the present invention adopts is:

A kind of method of manufacture 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, carry out manual work when ripe and gather 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 following:

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.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: 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 in 40 ℃ of warm water, to add after the activation) 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

1. the method for manufacture of a 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, carry out manual work when ripe and gather 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 be placed on-leave standstill clarification 48 hours in the 3-0 ℃ freezer;

In alcoholic fermentation process, add the active dry yeast of 200mg/L, 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.