CN102477366A - Yellow peach wine brewing process - Google Patents

Yellow peach wine brewing process Download PDF

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Publication number
CN102477366A
CN102477366A CN2010105547971A CN201010554797A CN102477366A CN 102477366 A CN102477366 A CN 102477366A CN 2010105547971 A CN2010105547971 A CN 2010105547971A CN 201010554797 A CN201010554797 A CN 201010554797A CN 102477366 A CN102477366 A CN 102477366A
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CN
China
Prior art keywords
peach
fermentation
yellow peach
wine
adopt
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CN2010105547971A
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Chinese (zh)
Inventor
孙文秀
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大连创达技术交易市场有限公司
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Priority to CN2010105547971A priority Critical patent/CN102477366A/en
Publication of CN102477366A publication Critical patent/CN102477366A/en

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Abstract

The invention discloses a yellow peach wine brewing process. The yellow peach wine is made from mature yellow peaches, and the process comprises the following steps of: material preparation, primary fermentation, primary filtration, secondary fermentation and secondary filtration. By adopting the natural fermentation method, the yellow peach wine brewing process prevents the original flavor and nutrients of yellow peaches from being damaged due to distillation, so that the produced yellow peach wine retains the original flavor and taste of yellow peaches. The process ensures quality of the yellow peach wine product and greatly increases the value-added of yellow peach processed products.

Description

A kind of yellow peach wine-making technology
Technical field
The present invention relates to a kind of brewing technique of wine, especially relate to a kind of making method that adopts yellow peach wine brewing.
Background technology
Huang Tao is nutritious, and peach meat is tender and good to eat, is a kind of all-ages nutrition fruit.The nutrition of Huang Tao is very abundant, and its main nutrition has: Mierocrystalline cellulose, Serlabo, lycoxanthin, red pigment and various trace elements that abundant vitamins C and a large amount of needed by human body are wanted.All apparently higher than other common peach, also contain compositions such as oxysuccinic acid, Hydrocerol A like selenium, zinc equal size.Eat two every day only to play defaecation, hypoglycemic, blood fat, Green Tea Extract is dispeled blackspot, is delayed senility, improves effects such as immunologic function, also can promote appetite, can be rated as the peach of health fruit, health.The yellow peach cultivated area of China is wider a few days ago; Output is bigger, because the not anti-storage of the yellow peach utmost point, and people eat raw and limited; Therefore people are many carries out elementary processing with yellow peach; Produce can, peach juice, peach butter or dessert, freezing point etc., but above-mentioned lower through the elementary added value of product that processes, this has influenced the economic worth of yellow peach to a certain extent.Therefore people attempt developing the new yellow peach deep processed product with high added value as being used for wine brewing, to improve the economic worth of yellow peach, solve the digestion processing problems of yellow peach simultaneously.And people still do not have sophisticated yellow peach wine brewing production technique at present; Some wine-making technologies about peach products such as peentos that exist also are the modes that is distilled into wine after the employing fermentation; Yi Yin heats distillation and destroys original local flavor of peach and nutritive ingredient; Reduce mouthfeel, therefore be not suitable for the wine-making technology that exploitation has the yellow peach product of high added value.
Summary of the invention
Technical problem to be solved by this invention has provided a kind of nutritive ingredient of yellow peach in the wine that leads to that not only can make and has not been damaged, and keeps original local flavor and the mouthfeel of yellow peach, thereby has improved the yellow peach wine-making technology of yellow peach added value of product.
For solving the problems of the technologies described above, technical scheme of the present invention is: yellow peach wine-making technology, and this technology comprises operation:
A. get the raw materials ready and select ripe fresh yellow peach, it is good to be employed in the preceding Huang Taowei that did not spray insecticide in about 15 days of harvesting, removes the fruit of rotting, and clean then and remove peach hair and foul impurity, and sterilization, dry after the moisture on surface, yellow peach stoning is broken; Can adopt the flowing water flushing,, and can adopt modes such as rare sulfurous acid solution or ultraviolet ray to carry out sterilization so that peach hair and foul contaminant removal is clean;
B. one time fermentation with fragmentation after the peach meat container of packing into; And add after the cooking wine of relative peach meat weight 5~6% rock sugar and 2~8% and put into fermentation in pits after the sealing; Adopt half-light, 20~30 ℃ of fermentation in pits temperature, 80~120 days fermentation finished thoroughly1s of fermentation time in the cellar for storing things; Batch turning is 2~4 times between yeast phase, in order to fermentation; The container that uses can adopt porcelain container made or stainless steel vessel, and cooking wine can adopt alcoholic strength 38~52 degree liquor, and peach meat after rock sugar and cooking wine and the fragmentation is mixed the container sealing of packing into; Be to guarantee fermented quality, broken back peach meat can carry out splendid attire in 20~30 ℃ cellar for storing things, and leaves the space in the back container of packing into, and juice overflows when preventing to ferment, the space of leaving with account for vessel volume 5~20% for well;
C. once filter the slag charge after elimination is fermented, can adopt fine fiber webs to filter;
D. after adding relative peach meat weight 0. 01~0. 5% fission yeasts in the juice of Secondary Fermentation behind the elimination slag charge; Sealing and fermenting is 30~50 days in the container under 20~26 ℃; Acidic component through the fission yeast of adding is degraded and produces when yellow peach is fermented carries out fermenting process and biological acid reduction process simultaneously;
E. get yellow peach wine and packing after secondary filtration filters.Can adopt fine fiber webs to filter, and can carry out ultra-violet sterilization, afterwards yellow peach wine carried out packing.
Yellow peach wine making method of the present invention; Adopt the spontaneous fermentation in the container of sealing of yellow peach to become wine; So just having avoided heats is distilled into the destruction of wine to original local flavor of yellow peach and nutritive ingredient; Make and brewage the yellow peach wine that forms and kept original local flavor of yellow peach and mouthfeel, guaranteed to lead to the quality of yellow peach wine, improved the added value of yellow peach converted products greatly.
Embodiment
Below in conjunction with embodiment, further set forth the present invention.Should be understood that these embodiment only to be used to the present invention is described and be not used in the restriction scope of the present invention.Should be understood that in addition those skilled in the art can do various changes or modification to the present invention after the content of having read the present invention's instruction, these equivalent form of values fall within the application's appended claims institute restricted portion equally.
Embodiment one
A. get the raw materials ready and select ripe fresh yellow peach, remove the fruit of rotting, flowing water cleans and removes peach hair and foul impurity then, behind disinfection by ultraviolet light, dries after the moisture on surface, and yellow peach stoning is broken;
B. one time fermentation with fragmentation after in 20 kilograms of stainless cylinder of steels of packing into of peach meat, a jar mouthful place leaves the space that accounts for stainless steel tank volume 20%, adds after 1 kilogram of rock sugar and 52 spends 0.4 kilogram of liquor; With putting into the cellar for storing things after the stainless cylinder of steel sealing; Adopt half-light, 20 ℃ of fermentation in pits temperature, 120 days fermentation finished thoroughly1s of fermentation time in the cellar for storing things; Yeast phase is asked batch turning 4 times, in order to fermentation;
C. once filter with fine fiber webs and filter the slag charge after elimination is fermented;
D. after adding relative peach meat weight 0. 01% fission yeast in the juice of Secondary Fermentation behind the elimination slag charge, sealing and fermenting is 30 days in stainless cylinder of steel, keeps 26 ℃ of fermentation in pits temperature;
E. the liquid of secondary filtration after with Secondary Fermentation promptly gets yellow peach wine after filtering with fine fiber webs, can be distributed into bottle.
Embodiment two
A. get the raw materials ready and select ripe fresh yellow peach, remove the fruit of rotting, flowing water cleans and removes peach hair and foul impurity then, behind disinfection by ultraviolet light, dries after the moisture on surface, and yellow peach stoning is broken;
B. one time fermentation with fragmentation after in 10 kilograms of porcelain jars of packing into of peach meat, a jar mouthful place leaves the space that accounts for porcelain jar volume 5%, adds after 0.6 kilogram of rock sugar and 38 spends 0.8 kilogram of liquor; With putting into the cellar for storing things after the porcelain jar sealing; Adopt half-light, 30 ℃ of fermentation in pits temperature, 80 days fermentation finished thoroughly1s of fermentation time in the cellar for storing things; Batch turning is 2 times between yeast phase, in order to fermentation;
c .Once filter with fine fiber webs and filter the slag charge after elimination is fermented;
D. after adding relative peach meat weight 0.5% fission yeast in the juice of Secondary Fermentation behind the elimination slag charge, sealing and fermenting is 50 days in porcelain jar, keeps 20 ℃ of fermentation in pits temperature;
E. the liquid of secondary filtration after with Secondary Fermentation promptly gets yellow peach wine after filtering with fine fiber webs, can be distributed into bottle.
Embodiment three
A. get the raw materials ready and select ripe fresh yellow peach, remove the fruit of rotting, flowing water cleans and removes peach hair and foul impurity then, behind disinfection by ultraviolet light, dries after the moisture on surface, and yellow peach stoning is broken;
B. one time fermentation with fragmentation after in 10 kilograms of porcelain jars of packing into of peach meat, add 0.5 kilogram of 0. 55 kilograms of rock sugar and 42 degree liquor after, with putting into the cellar for storing things after the porcelain jar sealing; Adopt half-light, 25 ℃ of fermentation in pits temperature, 100 days fermentation finished thoroughly1s of fermentation time in the cellar for storing things; Batch turning is 3 times between yeast phase, in order to fermentation;
C. once filter with fine fiber webs and filter the slag charge after elimination is fermented;
D. after adding relative peach meat weight 0.1% fission yeast in the juice of Secondary Fermentation behind the elimination slag charge, sealing and fermenting is 40 days in porcelain jar, keeps 24 ℃ of fermentation in pits temperature;
E. the liquid of secondary filtration after with Secondary Fermentation promptly gets yellow peach wine after filtering with fine fiber webs, can be distributed into bottle.

Claims (3)

1. a yellow peach wine-making technology is characterized in that: adopt the spontaneous fermentation in the container of sealing of yellow peach to become wine.
2. yellow peach wine-making technology, it is characterized in that: this technology comprises operation:
A. get the raw materials ready and select ripe fresh yellow peach, it is good to be employed in the preceding Huang Taowei that did not spray insecticide in about 15 days of harvesting, removes the fruit of rotting, and clean then and remove peach hair and foul impurity, and sterilization, dry after the moisture on surface, yellow peach stoning is broken; Can adopt the flowing water flushing,, and can adopt modes such as rare sulfurous acid solution or ultraviolet ray to carry out sterilization so that peach hair and foul contaminant removal is clean;
B. one time fermentation with fragmentation after the peach meat container of packing into; And add after the cooking wine of relative peach meat weight 5~6% rock sugar and 2~8% and put into fermentation in pits after the sealing; Adopt half-light, 20~30 ℃ of fermentation in pits temperature, 80~120 days fermentation finished thoroughly1s of fermentation time in the cellar for storing things; Batch turning is 2~4 times between yeast phase, in order to fermentation; The container that uses can adopt porcelain container made or stainless steel vessel, and cooking wine can adopt alcoholic strength 38~52 degree liquor, and peach meat after rock sugar and cooking wine and the fragmentation is mixed the container sealing of packing into; Be to guarantee fermented quality, broken back peach meat can carry out splendid attire in 20~30 ℃ cellar for storing things, and leaves the space in the back container of packing into, and juice overflows when preventing to ferment, the space of leaving with account for vessel volume 5~20% for well;
C. once filter the slag charge after elimination is fermented, can adopt fine fiber webs to filter;
D. after adding relative peach meat weight 0. 01~0. 5% fission yeasts in the juice of Secondary Fermentation behind the elimination slag charge; Sealing and fermenting is 30~50 days in the container under 20~26 ℃; Acidic component through the fission yeast of adding is degraded and produces when yellow peach is fermented carries out fermenting process and biological acid reduction process simultaneously;
E. get yellow peach wine and packing after secondary filtration filters.
3. can adopt fine fiber webs to filter, and can carry out ultra-violet sterilization, afterwards yellow peach wine carried out packing.
CN2010105547971A 2010-11-23 2010-11-23 Yellow peach wine brewing process CN102477366A (en)

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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102827726A (en) * 2012-09-21 2012-12-19 李金平 Brewing method of strong peach wine
CN102994312A (en) * 2012-12-11 2013-03-27 大连创达技术交易市场有限公司 Preparation method of black plum wine
CN103525625A (en) * 2013-10-17 2014-01-22 华南理工大学 Method for fermenting fruit wine without sulfur after synergistic treatment of ultraviolet ray and microwave
CN103666937A (en) * 2014-01-09 2014-03-26 中国农业科学院作物科学研究所 Chenopodium quinoa willd yellow wine and preparation method thereof
CN104845809A (en) * 2015-05-06 2015-08-19 柳州仙鼎酒厂 Fruit wine and preparation method thereof
CN105310036A (en) * 2015-11-11 2016-02-10 黄林海 Intelligent preparation method of sour-and-hot fermented pickle
CN105310037A (en) * 2015-11-11 2016-02-10 黄林海 Intelligent pretreatment method for sour-and-hot fermented pickle
CN105361053A (en) * 2015-11-17 2016-03-02 黄林海 Method for producing sweet and spicy fermented pickled vegetable
CN107815372A (en) * 2017-11-29 2018-03-20 薛晓君 The manufacture craft of pomegranate wine
CN108517268A (en) * 2018-05-28 2018-09-11 安徽金古堆绿色农业有限责任公司 A kind of production method of yellow peach fruit wine
CN108570385A (en) * 2018-06-18 2018-09-25 陈明 A kind of preparation method of yellow peach fruit wine
CN108570392A (en) * 2018-07-20 2018-09-25 齐鲁工业大学 A kind of production method of high yield and saving energy peach Spirit
CN108913467A (en) * 2018-08-07 2018-11-30 于长成 A kind of preparation method of acorn wine

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102827726A (en) * 2012-09-21 2012-12-19 李金平 Brewing method of strong peach wine
CN102994312A (en) * 2012-12-11 2013-03-27 大连创达技术交易市场有限公司 Preparation method of black plum wine
CN103525625A (en) * 2013-10-17 2014-01-22 华南理工大学 Method for fermenting fruit wine without sulfur after synergistic treatment of ultraviolet ray and microwave
CN103666937A (en) * 2014-01-09 2014-03-26 中国农业科学院作物科学研究所 Chenopodium quinoa willd yellow wine and preparation method thereof
CN104845809A (en) * 2015-05-06 2015-08-19 柳州仙鼎酒厂 Fruit wine and preparation method thereof
CN105310036A (en) * 2015-11-11 2016-02-10 黄林海 Intelligent preparation method of sour-and-hot fermented pickle
CN105310037A (en) * 2015-11-11 2016-02-10 黄林海 Intelligent pretreatment method for sour-and-hot fermented pickle
CN105361053A (en) * 2015-11-17 2016-03-02 黄林海 Method for producing sweet and spicy fermented pickled vegetable
CN107815372A (en) * 2017-11-29 2018-03-20 薛晓君 The manufacture craft of pomegranate wine
CN108517268A (en) * 2018-05-28 2018-09-11 安徽金古堆绿色农业有限责任公司 A kind of production method of yellow peach fruit wine
CN108570385A (en) * 2018-06-18 2018-09-25 陈明 A kind of preparation method of yellow peach fruit wine
CN108570392A (en) * 2018-07-20 2018-09-25 齐鲁工业大学 A kind of production method of high yield and saving energy peach Spirit
CN108913467A (en) * 2018-08-07 2018-11-30 于长成 A kind of preparation method of acorn wine

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Application publication date: 20120530

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