CN101974387A - Processing method of freshly brewed pear wine - Google Patents
Processing method of freshly brewed pear wine Download PDFInfo
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- CN101974387A CN101974387A CN 201010531519 CN201010531519A CN101974387A CN 101974387 A CN101974387 A CN 101974387A CN 201010531519 CN201010531519 CN 201010531519 CN 201010531519 A CN201010531519 A CN 201010531519A CN 101974387 A CN101974387 A CN 101974387A
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- pear
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- wine
- perry
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Abstract
The invention discloses a processing method of freshly brewed pear wine, which comprises the following steps: selecting fresh pears as raw materials, washing and selecting the pears with excellent quality for secondary washing; crushing and pulping the pears after secondary washing to obtain pear pulp; enzymolyzing the pear pulp; extracting and cleaning juice of the enzymolyzed pear pulp to obtain pear juice; freezing, dehydrating and concentrating the pear juice; fermenting the pear juice; separating wine sediments from the fermented pear juice to obtain bulk pear wine; and clarifying and filtering the bulk pear wine to obtain the finished product of the pear wine. In the method, the raw juice is dehydrated by a freeze concentration technology, thus increasing the sugar content of the pear juice; the pear juice is fermented at a low temperature of not more than 15 DEG C for a short time of about 10 days, thus being beneficial to keeping pear flavor and enhancing typicality of the product; and a small amount of nisin from streptococcus lactis is added to prevent microbial pollution.
Description
Technical field
The present invention relates to a kind of bright working method of making perry.
Background technology
Utilize the lower situation of bright pears wine brewing ubiquity raw material sugar degree, adopt the method for adding white sugar to improve sugar degree usually, with the requirement of the alcoholic strength that reaches finished wine.The length of the typicalness of perry product and leavening temperature, fermentation time has important relation, and the perry leavening temperature is 18～20 ℃ usually, and fermentation period is about 10 days, and the greatest drawback of perry product is that typicalness is not strong at present.Glue carries out about 20 ℃ under the common in addition pear glue, but because the alcoholic strength of bright wine perry is very low, general volume ratio very easily is subjected to bacterial invasion at 3-5%.
Summary of the invention
Problem to be solved by this invention just provides a kind of bright working method of making perry, improves the pol of pear juice, keeps pear perfume (or spice), improves the typicalness of product, controls and slow down the reproduction speed of microorganism,
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of bright working method of making perry is characterized in that: may further comprise the steps,
1) chooses fresh pear and make raw material, select colory pear after cleaning and carry out secondary cleaning;
2) pear after the secondary cleaning is carried out fragmentation, making beating processing formation pear slurry;
3) the pear slurry is carried out enzymolysis processing;
4) slurry of the pear after enzymolysis is finished is squeezed the juice, clear juice handles and obtain pear juice;
5) pear juice is carried out the lyophilization concentration;
6) pear juice is carried out fermentative processing;
7) the pear juice after fermentation is finished separates the wine pin and handles and form the former wine of pear;
8) to the former wine of pear clarify, filtration treatment obtains the pear finished wine.
Further, the pear slurry is carried out enzymolysis processing and adopt polygalacturonase.
Further, the process that pear juice is carried out the lyophilization concentration is carried out the freezing ice crystal of removing then for to determine the freezing point temperature that pear juice will drop to according to the sugar degree of pear juice.
Further, pear juice is carried out fermentative processing for adding the pear yeast fermentation, the time is 8～10 days, 7～15 ℃ of leavening temperatures.
Further, before being fermented, pear juice adds nisin.
Further, the content of described nisin interpolation is counted 0.025g～0.1g with every kilogram of pear juice.
Further, temperature was below 5 ℃ when the former wine of pear was carried out clarifying treatment, and the finings of employing is a bentonite.
After adopting technique scheme, the present invention has following advantage: by adopting Freeze Concentration Technology Normal juice is carried out processed, pear juice is concentrated, improve the pol of pear juice; Whole fermentation time is about 10 days, and top temperature is no more than 15 ℃, and fermentation time is short, temperature is low, is beneficial to keep pear perfume (or spice), is beneficial to the typicalness that improves product; Add a spot of natural antiseptic agent nisin, good antimicrobial effect can prevent microbiological contamination.
Embodiment
A kind of bright working method of making perry may further comprise the steps,
1) chooses fresh pear and make raw material, select colory pear after cleaning and carry out secondary cleaning;
2) pear after the secondary cleaning is carried out fragmentation, making beating processing formation pear slurry;
3) the pear slurry is carried out enzymolysis processing;
4) slurry of the pear after enzymolysis is finished is squeezed the juice, clear juice handles and obtain pear juice;
5) pear juice is carried out the lyophilization concentration.
6) pear juice is carried out fermentative processing;
7) the pear juice after fermentation is finished separates the wine pin and handles and form the former wine of pear;
8) to the former wine of pear clarify, filtration treatment obtains the pear finished wine.
The pear slurry is carried out enzymolysis processing adopt polygalacturonase.The process that pear juice is carried out the lyophilization concentration is carried out the freezing ice crystal of removing then for to determine the freezing point temperature that pear juice will drop to according to the sugar degree of pear juice.Pear juice is concentrated, improve the method for the pol of pear juice, the method that adopts the method for adding white sugar to improve sugar degree relatively more can guarantee the typicalness of product of the present invention.
Embodiment one:
Pear juice is carried out fermentative processing for adding the pear yeast fermentation, and the time is 8 days, 15 ℃ of leavening temperatures.
Add nisin before pear juice fermented, the content that nisin adds is counted 0.025g with every kilogram of pear juice, and residual quantity is counted 0.01g with every kilogram of finished wine in the finished wine.
Embodiment two:
Pear juice is carried out fermentative processing for adding the pear yeast fermentation, and the time is 10 days, 8 ℃ of leavening temperatures.
Add nisin before pear juice fermented, the content that nisin adds is counted 0.1g with every kilogram of pear juice, and residual quantity is counted 0.05g with every kilogram of finished wine in the finished wine.
Nisin be a kind of natural, efficiently, safely, the food preservatives that has no side effect, it is a kind of polypeptide of forming by 34 hincky acids, enter human body and promptly be degraded to multiple amino acids and be absorbed, can effectively prevent microbiological contamination as nutrition.Usually glue carries out about 20 ℃ under the pear glue, but because the alcoholic strength of bright wine perry is very low, generally in 3～5% (volume ratios), very easily be subjected to bacterial invasion, low temperature can slow down the reproduction speed of microorganism, temperature is below 5 ℃ when therefore the former wine of pear being carried out clarifying treatment, and the finings of employing is a bentonite.
Except that above preferred embodiment, the present invention also has other embodiment, and those skilled in the art can make various changes and distortion according to the present invention, only otherwise break away from spirit of the present invention, all should belong to the defined scope of claims of the present invention.
Claims (7)
1. bright working method of making perry is characterized in that: may further comprise the steps,
1) chooses fresh pear and make raw material, select colory pear after cleaning and carry out secondary cleaning;
2) pear after the secondary cleaning is carried out fragmentation, making beating processing formation pear slurry;
3) the pear slurry is carried out enzymolysis processing;
4) slurry of the pear after enzymolysis is finished is squeezed the juice, clear juice handles and obtain pear juice, and detect the sugar degree of pear juice;
5) pear juice is carried out the lyophilization concentration;
6) pear juice is carried out fermentative processing;
7) the pear juice after fermentation is finished separates the wine pin and handles and form the former wine of pear;
8) to the former wine of pear clarify, filtration treatment obtains the pear finished wine.
2. a kind of bright working method of making perry according to claim 1 is characterized in that: the pear slurry is carried out enzymolysis processing adopt polygalacturonase.
3. a kind of bright working method of making perry according to claim 1, it is characterized in that: the process that pear juice is carried out the lyophilization concentration is carried out the freezing ice crystal of removing then for to determine the freezing point temperature that pear juice will drop to according to the sugar degree of pear juice.
4. a kind of bright working method of making perry according to claim 1 is characterized in that: pear juice is carried out fermentative processing for adding the pear yeast fermentation, and the time is 8～10 days, 7～15 ℃ of leavening temperatures.
5. a kind of bright working method of making perry according to claim 1 is characterized in that: add nisin before pear juice is fermented.
6. a kind of bright working method of making perry according to claim 5, it is characterized in that: the content that described nisin adds is counted 0.025g～0.1g with every kilogram of pear juice.
7. a kind of bright working method of making perry according to claim 1, it is characterized in that: temperature was below 5 ℃ when the former wine of pear was carried out clarifying treatment, and the finings of employing is a bentonite.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010531519 CN101974387A (en) | 2010-10-29 | 2010-10-29 | Processing method of freshly brewed pear wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010531519 CN101974387A (en) | 2010-10-29 | 2010-10-29 | Processing method of freshly brewed pear wine |
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| CN101974387A true CN101974387A (en) | 2011-02-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201010531519 Pending CN101974387A (en) | 2010-10-29 | 2010-10-29 | Processing method of freshly brewed pear wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586051A (en) * | 2012-03-05 | 2012-07-18 | 姜志德 | Technology for producing wine through fermenting Laiyang pears |
| CN102952664A (en) * | 2012-11-16 | 2013-03-06 | 昆明理工大学 | Bengal dayflower herb-bBaozhu pear liquor and preparation method thereof |
| CN104130905A (en) * | 2014-08-10 | 2014-11-05 | 毛怀彬 | Sulfur-dioxide-free full juice fermented orange wine and production process thereof |
| CN106867790A (en) * | 2017-03-30 | 2017-06-20 | 陕西理工学院 | A kind of health type oranges and tangerines fermented wine brewing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1335385A (en) * | 2001-08-09 | 2002-02-13 | 代彦君 | Pear wine and its making process |
| CN101671616A (en) * | 2009-09-28 | 2010-03-17 | 广东帝浓酒业有限公司 | Method for brewing fresh litchee juice wine |
-
2010
- 2010-10-29 CN CN 201010531519 patent/CN101974387A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1335385A (en) * | 2001-08-09 | 2002-02-13 | 代彦君 | Pear wine and its making process |
| CN101671616A (en) * | 2009-09-28 | 2010-03-17 | 广东帝浓酒业有限公司 | Method for brewing fresh litchee juice wine |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586051A (en) * | 2012-03-05 | 2012-07-18 | 姜志德 | Technology for producing wine through fermenting Laiyang pears |
| CN102952664A (en) * | 2012-11-16 | 2013-03-06 | 昆明理工大学 | Bengal dayflower herb-bBaozhu pear liquor and preparation method thereof |
| CN102952664B (en) * | 2012-11-16 | 2013-09-11 | 昆明理工大学 | Bengal dayflower herb-bBaozhu pear liquor and preparation method thereof |
| CN104130905A (en) * | 2014-08-10 | 2014-11-05 | 毛怀彬 | Sulfur-dioxide-free full juice fermented orange wine and production process thereof |
| CN106867790A (en) * | 2017-03-30 | 2017-06-20 | 陕西理工学院 | A kind of health type oranges and tangerines fermented wine brewing method |
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Application publication date: 20110216 |