CN102559437A - Production method of yellow peach series wine - Google Patents

Abstract

The invention relates to a production method of yellow peach series wine, belonging to the field of wine brewing technology. The invention aims to expand the variety of yellow peach wine and maintain the aroma of the yellow peach wine and nutrition constituent of yellow peaches, and at the same time the production method has the advantage of simple process. Therefore, the production method of the invention comprises the steps of carrying out fermentation and post-fermentation (enzyme preparation fermentation and microbial fermentation), aging and blending into dried and sweet type yellow peach wine. The made finished product of wine has mellow and thick yellow peach wine aroma, a plurality of colors and forms, and a plurality of mouth-feel, and has the effects of regulating viscera, invigorating spleen and the like.

Description

A kind of method of manufacture of yellow peach series wine

Technical field

The present invention relates to a kind of method of manufacture of yellow peach series wine, belong to brewing technical field.

Background technology

The nutrition of Huang Tao is very abundant; Contain abundant inhibitor (α-Serlabo, β-Serlabo, lycoxanthin, Lyeopene and vitamins C; Green Tea Extracts etc.), (a large amount of pectin in the pulp are Mierocrystalline celluloses of needed by human body to food fibre; Very easily absorb etc.), iron calcium and various trace elements (selenium, zinc equal size are obvious, are higher than other fruit, are the kings in the fruit).Often eat and to play defaecation, hypoglycemic blood fat, Green Tea Extract, dispel blackspot, delay senility, improve effects such as immunizing power, also can promote appetite, can be rated as the peach of health fruit, health.

Make the yellow peach wine complex technical process with traditional method, taste is relatively poor, can not effectively keep yellow peach wine fragrant, and its nutrition is also lost bigger, and drinks is also more single.

Summary of the invention

The method of manufacture that the purpose of this invention is to provide a kind of yellow peach series to enlarge the yellow peach wine veriety, keeps the aroma of yellow peach flavor and the nutrition of Huang Tao, and has advantage of simple technology simultaneously.

For realizing above-mentioned purpose, the present invention takes following plan: the method for manufacture of this yellow peach series wine comprises the steps:

(1) selects materials: select ripe yellow peach, reject Chinese olive, parasitosis fruit and the fruit of rotting, the stoning peeling;

(2) sterilization: yellow peach is cleaned up, put into 90 ℃-100 ℃ of steamer heating, the sterilization of 15-20 minutes time is cooled to 30-40 ℃;

(3) fermentation: the yellow peach pulp of gained is put into fermentation cylinder for fermentation in will (2), and temperature is 20-25 ℃ when going into jar, goes into jar naturally and gets final product, and can not push; Fermentation can be adopted fermentation using enzyme and two kinds of fermentation process of microbial fermentation, and wherein said fermentation using enzyme is for adding 0.05-1.0% the distillery yeast account for total amount, 22 ℃-25 ℃ of leavening temperatures, 36-48 hours time in broken pulp; Described microbial fermentation accounts for overall weight 0.1-2% yeast mother liquor in sterilization pulp, adding, and stirs 22 ℃-25 ℃ of leavening temperatures, fermentation time 5-7 days;

(4) squeezing: the raw material after the above-mentioned fermentation is taken out, and squeeze and filter can obtain fermented wine;

(5) Secondary Fermentation: in (4) fermented wine, add the polygalacturonase account for overall weight 0.5-1.0%, insert in the fermentor tank, 20-25 ℃ of leavening temperatures, 8-10 days time, make every liter of sugar degree smaller or equal to 10 grams, filter and change bucket and process the former wine of secondary fermentation;

(6) ageing: with the former wine ageing of (5) secondary fermentation, 20 ℃-25 ℃ of ageing temperature store 100-300 days, process the former wine of ageing;

(7) join wine: dried, sweet yellow peach wine is processed in the former wine allotment of ageing.Described dried yellow peach wine (being split into the juice of sampling wine) with 100,100 liters of former wine of ageing add 50-l00g edible gum; Described sweet yellow peach wine (in 100 liters of finished wine), 50 liters of the former wine of ageing, 6-10 kilograms of white sugars; Hydrocerol A 30-150 grams, edible gum 100-150 grams, 5-12 liters of edible ethanols; POTASSIUM SORBATE GRANULAR WHITE 15-30 grams; Natural pigment 1-5 grams, 5-50 milliliters of natural yellow peach spices, surplus is blent with sterilization purification water.

The serial yellow peach wine that adopts the present invention to make has mellow dense yellow peach wine perfume through front and back fermenting twice and ageing, and aftertaste is long; Sour-sweet coordination, the kind mouthfeel is good, and color and luster is various; Natural yellow peach nutrient composition content is high, unique pharmaceutical use is arranged, beneficial spleen in the accent; Sharp lung helps digestion, and the metabolic effect of the human body of promotion is arranged.ME is simple simultaneously, and cost of manufacture is low, better economic benefit.

Embodiment

Embodiment 1:

(1) selects materials: select ripe yellow peach, reject Chinese olive, parasitosis fruit and the fruit of rotting, the stoning peeling;

(2) sterilization: yellow peach is cleaned up, put into 90 ℃ of steamer heating, the sterilization of 20 minutes time is cooled to 30 ℃;

(3) fermentation: the yellow peach pulp of gained is put into fermentation cylinder for fermentation in will (2), and temperature is 23 ℃ when going into jar, goes into jar naturally and gets final product, and can not push; Fermentation using enzyme adds 0.05-1.0% the distillery yeast account for total amount, 22 ℃-25 ℃ of leavening temperatures, 36-48 hours time in broken pulp;

(4) squeezing: the raw material after the above-mentioned fermentation is taken out, and squeeze and filter can obtain fermented wine;

(5) Secondary Fermentation: in (4) fermented wine, add the polygalacturonase that accounts for overall weight 0.8%, insert in the fermentor tank, 20 ℃ of leavening temperatures, 8 days time, make every liter of sugar degree equal 8 grams, filtration is changed bucket and is processed the former wine of secondary fermentation;

(6) ageing: with the former wine ageing of (5) secondary fermentation, 20 ℃ ℃ of ageing temperature store 100 days, process the former wine of ageing;

(6) join wine: take out ageing wine and add the edible gum of 80g by 100 liters of finished wine juice, through filtering, operations such as bottling, sterilization check are processed dried yellow peach wine again, and are closely colourless or be pale yellow, have the yellow peach fruital and the aroma of pure harmony.

Embodiment 2:

(1) selects materials: select ripe yellow peach, reject Chinese olive, parasitosis fruit and the fruit of rotting, the stoning peeling;

(2) sterilization: yellow peach is cleaned up, put into 90 ℃ of steamer heating, the sterilization of 20 minutes time is cooled to 30 ℃;

(3) fermentation: the yellow peach pulp of gained is put into fermentation cylinder for fermentation in will (2), and temperature is 23 ℃ when going into jar, goes into jar naturally and gets final product, and can not push; Microbial fermentation accounts for overall weight 0.1-2% yeast mother liquor in sterilization pulp, adding, and stirs 22 ℃-25 ℃ of leavening temperatures, fermentation time 7 days;

(4) squeezing: the raw material after the above-mentioned fermentation is taken out, and squeeze and filter can obtain fermented wine;

(5) Secondary Fermentation: in (4) fermented wine, add the polygalacturonase that accounts for overall weight 0.5%, insert in the fermentor tank, 20 ℃ of leavening temperatures, 8 days time, make every liter of sugar degree equal 6 grams, filtration is changed bucket and is processed the former wine of secondary fermentation;

(6) ageing: with the former wine ageing of (5) secondary fermentation, 20 ℃ ℃ of ageing temperature store 150 days, process the former wine of ageing;

(6) join wine: with the former wine allotment of ageing (100 liters of finished wine juice), 60 liters of the former wine of ageing, 6 kilograms of white sugars; Hydrocerol A 50 grams, edible gum 100g, 10 liters of edible ethanols, POTASSIUM SORBATE GRANULAR WHITE 15 grams; Natural pigment 2 grams, 20 milliliters of natural yellow peach spices, She's amount is blent with sterilization purification water.Through filtering, bottle, technologies such as sterilizing test are processed half-dried yellow peach wine again.Color and luster is light red or rose pink, has yellow peach wine perfume (or spice), sweet pure and mild, the sour-sweet coordination of taste.

Claims (1)

1. the method for manufacture of a yellow peach series wine is characterized in that: comprise the steps:

(1) selects materials: select ripe yellow peach, reject Chinese olive, parasitosis fruit and the fruit of rotting, the stoning peeling;

(2) sterilization: yellow peach is cleaned up, put into 90 ℃-100 ℃ of steamer heating, the sterilization of 15-20 minutes time is cooled to 30-40 ℃;

(3) fermentation: the yellow peach pulp of gained is put into fermentation cylinder for fermentation in will (2), and temperature is 20-25 ℃ when going into jar, goes into jar naturally and gets final product, and can not push; Fermentation can be adopted fermentation using enzyme and two kinds of fermentation process of microbial fermentation, and wherein said fermentation using enzyme is for adding 0.05-1.0% the distillery yeast account for total amount, 22 ℃-25 ℃ of leavening temperatures, 36-48 hours time in broken pulp; Described microbial fermentation accounts for overall weight 0.1-2% yeast mother liquor in sterilization pulp, adding, and stirs 22 ℃-25 ℃ of leavening temperatures, fermentation time 5-7 days;

(4) squeezing: the raw material after the above-mentioned fermentation is taken out, and squeeze and filter can obtain fermented wine;

(5) Secondary Fermentation: in (4) fermented wine, add the polygalacturonase account for overall weight 0.5-1.0%, insert in the fermentor tank, 20-25 ℃ of leavening temperatures, 8-10 days time, make every liter of sugar degree smaller or equal to 10 grams, filter and change bucket and process the former wine of secondary fermentation;

(6) ageing: with the former wine ageing of (5) secondary fermentation, 20 ℃-25 ℃ of ageing temperature store 100-300 days, process the former wine of ageing;

(7) join wine: dried, sweet yellow peach wine is processed in the former wine allotment of ageing.