CN102649927A - Preparation method for flat peach wine - Google Patents
Preparation method for flat peach wine Download PDFInfo
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- CN102649927A CN102649927A CN2012101392720A CN201210139272A CN102649927A CN 102649927 A CN102649927 A CN 102649927A CN 2012101392720 A CN2012101392720 A CN 2012101392720A CN 201210139272 A CN201210139272 A CN 201210139272A CN 102649927 A CN102649927 A CN 102649927A
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Abstract
The invention discloses a preparation method for flat peach wine and belongs to the technical field of wine making. The preparation method comprises the following steps: screening flat peaches; preparing enzymatic hydrolysate; preparing fermentation liquid; performing primary fermentation; separating wine sediment; ageing; clarifying and filtering; blending; washing, sterilizing and drying wine bottles; bottling; and performing pasteurization at the temperature of 80 DEG C for 10 min to obtain the finished product. Through the adoption of the preparation method, the nutritional components, the mouthfeel, the color, the fragrance and the taste of the flat peach can be maintained to the maximum degree; the maximum wine output rate is optimized; the problems that the fermentation degree is difficult to control and the products are on various levels in the traditional fermentation process are solved; the distillation yield of fermentation is greatly increased; the flavor of the fermented fruit wine is improved; the mouthfeel of the wine is rich; the taste is pure; and the flat peach wine is good for people when people drink the wine properly.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to a kind of preparation technology of flat peach wine.
Background technology
The output of Pinggu District, Beijing peach is in recent years in continuous rising.The difficult problem that the rising of output brings is that big peach supply time is concentrated relatively, and drug on the market for output, has every year nearly 4,000,000 jin big peach to rot owing to can not in time selling to land, and has seriously hindered the development of Pinggu District peach plant husbandry.Address this problem, then must open up the new demand of Pinggu peach, change the consumption idea of traditional fruit, change edible approach and the pattern of Pinggu peach.Flat peach wine is one of the big peach ideal consumption in Pinggu conversion regime just.
Summary of the invention
Combine the nutritive value of peach and the advantage of fruit wine among the present invention, utilize the big peach fermentation fruit wine in Pinggu, original peach wine brewage technology is optimized and improves, improved the yield of liquor greatly, brewage the quality of finished height.
The object of the present invention is to provide a kind of making method that is suitable for the peento ferment wine brewing, concrete steps are following:
The first step is fermented with the screening of peento: select the peento of no disease and pest, ripening degree high (ninety percent is ripe to hundred per cent), stoning.It is softening to shelve at room temperature the 2-3 angel.
In second step, the preparation of peento enzymolysis solution: with the making beating of remollescent peento, add polygalacturonase and sodium sulfite anhy 96 in the peento juice after making beating, be warmed up to 30-40 ℃ (preferred 35～40 ℃) then, enzymolysis 2-3h filters with filter.The add-on of described polygalacturonase is mass percent 0.01-0.05%, and the add-on of described sodium sulfite anhy 96 is that concentration is 60-80mg/L.Preferably, the add-on of polygalacturonase is a mass percent 0.025～0.5%.
The 3rd step, preparation of fermentation liquid:
The sugared concentration and the pH value of adjustment peento enzymolysis solution are added sucrose and are adjusted sugared concentration to 19-21% (massfraction) in the peento enzymolysis solution, utilize the hand-held pH meter to adjust to pH value 3-4 through adding Hydrocerol A; Adjusted enzymolysis solution is joined in the fermentor tank; 80 ℃ of pasteurizes, 15min is after sterilization is intact; Be cooled to normal temperature, obtain fermented liquid.
The 4th step; Primary Fermentation: in fermented liquid, add fruit wine yeast; Add fruit wine yeast according to 1-2% (massfraction); Portion-wise addition fruit wine yeast: added 80% (mass percent) of fruit wine yeast in preceding 3 days, and added after the fermentation in 3 days of residue fruit wine yeast, can improve the yield of liquor of fruit wine like this.Leavening temperature is 20-22 ℃, continuing fermentation 15 days.
The 5th step, after Primary Fermentation finishes, separate the wine pin, the standard according to 60-80mg/L adds sodium sulfite anhy 96 then, after two weeks, changes fermentor tank, separates the wine pin once more.
The 6th step, carry out ageing with glass pot, temperature is controlled at 15-18 ℃, ageing 2-3 month.
The 7th step, after ageing is accomplished, add edible Gelatinum oxhide according to 120-140mg/kg and clarify, clarification 4d filters afterwards, filters with film.
The 8th step, allotment: the flat peach wine after the filtration, add Hydrocerol A, white sugar and alcohol and allocate.The concentration of Hydrocerol A is 3-5g/L in the flat peach wine after the allotment, and the concentration of white sugar is 180-200g/L, and the volume(tric)fraction of alcohol is 9-11%.
The 9th step is with bottle cleaning, sterilization, oven dry.Bottling at last, 80 ℃ of pasteurizes, 10min obtains finished product.
Preparing method provided by the invention can keep nutritive ingredient and mouthfeel, the color of peento to greatest extent, optimizes maximum the yield of liquor.The present invention has changed the technology of producing fruit wine with traditional infusion method, adopts advanced zymolysis technique, stepwise fermentation method, is raw material with the peento, and through enzymolysis, the adjustment composition drops into ferment tank, and fermentation back ageing is filtered, at last allotment.Thoroughly change in the traditional zymotic technology attenuation degree technically and be difficult to control, the uneven problem of product.The present invention has also improved the yield of liquor of fermentation greatly, has improved the local flavor of the fruit wine of fermentation, makes the mouthfeel of wine body abundanter, and taste is purer, drinks in right amount, improves the health.
Description of drawings
Fig. 1 is a flat peach wine preparation method schema of the present invention.
Embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is elaborated.
Embodiment 1
Use method provided by the invention and carry out the preparation of flat peach wine, method flow is as shown in Figure 1, and concrete steps are following:
The first step is fermented with the screening of peento: select no disease and pest, ninety percent to ten sophisticated peento, stoning; Be shelved on the indoor of 20 ℃ of temperature, can soften in 3 days.
In second step, the preparation of peento enzymolysis solution: with the making beating of remollescent peento, add polygalacturonase and sodium sulfite anhy 96 in the peento juice after making beating, make that the mass percent of described polygalacturonase is 0.01%, the add-on of sodium sulfite anhy 96 is that concentration is 60mg/L.Be warmed up to 30 ℃ then, enzymolysis 2h filters with filter.
The 3rd step, preparation of fermentation liquid:
In the peento enzymolysis solution, add sucrose and adjust sugared concentration to 19% (massfraction), the pH value of adding Hydrocerol A adjustment enzymolysis solution then is 3, and adjusted enzymolysis solution is joined in the fermentor tank; 80 ℃ of pasteurizes, 15min is after sterilization is intact; Be cooled to normal temperature, obtain fermented liquid.
The 4th step, Primary Fermentation: fruit wine yeast, add fruit wine yeast according to 1% (massfraction), the portion-wise addition fruit wine yeast: added 80% (mass percent) of fruit wine yeast, and added after the fermentation in 3 days of residue fruit wine yeast in preceding 3 days in fermented liquid.Leavening temperature is 20 ℃, continuing fermentation 15 days.
The 5th step, after Primary Fermentation finishes, separate the wine pin, the standard according to 60mg/L adds sodium sulfite anhy 96 then, after two weeks, changes fermentor tank, separates the wine pin once more.
The 6th step, carry out ageing with the 10L glass pot, temperature is controlled at 15 ℃, ageing 3 months.
The 7th step, after ageing is accomplished, add edible Gelatinum oxhide according to 120mg/kg and clarify, after the clarification 4d, filter with filtering membrane.
The 8th step, allotment: the flat peach wine after the filtration, add Hydrocerol A, white sugar and alcohol and allocate.The concentration of Hydrocerol A is 3g/L in the flat peach wine after the allotment, and the concentration of white sugar is 180g/L, and the volume(tric)fraction of alcohol is 9%.
The 9th step is with bottle cleaning, sterilization, oven dry.Bottling at last, 80 ℃ of pasteurizes, 10min obtains finished product.The flat peach wine the yield of liquor 70% that method for preparing obtains.
Embodiment 2
Use the preparation method who provides among the present invention, a preferred embodiment adopts following processing parameter and step to realize:
The first step is fermented with the screening of peento: select no disease and pest, ninety percent to ten sophisticated peento, stoning; Be shelved on the indoor of 20 ℃ of temperature, can soften in 3 days.
In second step, the preparation of peento enzymolysis solution: with the making beating of remollescent peento, add polygalacturonase and sodium sulfite anhy 96 in the peento juice after making beating, make that the mass percent of described polygalacturonase is 0.05%, the concentration of sodium sulfite anhy 96 is 80mg/L.Be warmed up to 40 ℃ then, enzymolysis 3h filters with filter.
The 3rd step, preparation of fermentation liquid:
In the peento enzymolysis solution, add sucrose and adjust sugared concentration to 21% (massfraction), the pH value of adding Hydrocerol A adjustment enzymolysis solution then is 4, and adjusted enzymolysis solution is joined in the fermentor tank; 80 ℃ of pasteurizes, 15min is after sterilization is intact; Be cooled to normal temperature, obtain fermented liquid.
The 4th step, Primary Fermentation: fruit wine yeast, add fruit wine yeast according to 2% (massfraction), the portion-wise addition fruit wine yeast: added 80% (mass percent) of fruit wine yeast, and added after the fermentation in 3 days of residue fruit wine yeast in preceding 3 days in fermented liquid.Leavening temperature is 22 ℃, continuing fermentation 15 days.
The 5th step, after Primary Fermentation finishes, separate the wine pin, the standard according to 60mg/L adds sodium sulfite anhy 96 then, after two weeks, changes fermentor tank, separates the wine pin once more.
The 6th step, carry out ageing with glass pot, temperature is controlled at 15 ℃, ageing 3 months.
The 7th step, after ageing is accomplished, add edible Gelatinum oxhide according to 140mg/kg and clarify, after the clarification 4d, filter with filtering membrane.
The 8th step, allotment: the flat peach wine after the filtration, add Hydrocerol A, white sugar and alcohol and allocate.The concentration of Hydrocerol A is 5g/L in the flat peach wine after the allotment, and the concentration of white sugar is 200g/L, and the volume(tric)fraction of alcohol is 11%.
The 9th step is with bottle cleaning, sterilization, oven dry.Bottling at last, 80 ℃ of pasteurizes, 10min obtains finished product.
The finished wine that obtains is aromatic strongly fragrant, and the yield of liquor is high, can reach 70%.
Embodiment 3 adopts following step to prepare flat peach wine in a further advantageous embodiment:
The first step is fermented with the screening of peento: select the peento of no disease and pest, ripening degree high (ninety percent is ripe to hundred per cent), stoning.Be shelved on the indoor of 25 ℃ of temperature, can soften in 2-3 days.
In second step, the preparation of peento enzymolysis solution: with the making beating of remollescent peento, add polygalacturonase and sodium sulfite anhy 96 in the peento juice after making beating, be warmed up to 35 ℃ then, enzymolysis 3h filters with filter.The add-on of described polygalacturonase is a mass percent 0.025%, and the concentration of described sodium sulfite anhy 96 is 60mg/L.
The 3rd step, preparation of fermentation liquid:
The sugared concentration and the pH value of adjustment peento enzymolysis solution are added sucrose and are adjusted sugared concentration to 21% (massfraction) in the peento enzymolysis solution, utilize the hand-held pH meter to adjust to pH value 3.5 through adding Hydrocerol A; Adjusted enzymolysis solution is joined in the fermentor tank; 80 ℃ of pasteurizes, 15min is after sterilization is intact; Be cooled to normal temperature, obtain fermented liquid.
The 4th step; Primary Fermentation: in fermented liquid, add fruit wine yeast, add fruit wine yeast according to 2% (massfraction), the portion-wise addition fruit wine yeast: 80% (mass percent) of preceding 3 days interpolation fruit wine yeasts; Add after the fermentation in 3 days of residue fruit wine yeast, can improve the yield of liquor of fruit wine like this.Leavening temperature is 20 ℃, continuing fermentation 15 days.
The 5th step, after Primary Fermentation finishes, separate the wine pin, the standard according to 80mg/L adds sodium sulfite anhy 96 then, after two weeks, changes fermentor tank, separates the wine pin once more.
The 6th step, carry out ageing with the 10L glass pot, temperature is controlled at 18 ℃, ageing 2-3 month.
The 7th step, after ageing is accomplished, add edible Gelatinum oxhide according to 140mg/kg and clarify, clarification 4d filters afterwards, filters with film.
The 8th step, allotment: the flat peach wine after the filtration, add Hydrocerol A, white sugar and alcohol and allocate.The concentration of Hydrocerol A is 5g/L in the flat peach wine after the allotment, and the concentration of white sugar is 200g/L, and the volume(tric)fraction of alcohol is 11%.
The 9th step is with bottle cleaning, sterilization, oven dry.Bottling at last, 80 ℃ of pasteurizes, 10min obtains finished product.
Flat peach wine by fermentation, the yield of liquor reaches 68%, and aroma is strong, and the wine body is plentiful.
On basis of the present invention, to simple revise or improve, and do not depart from modification and the improvement of being made on the basis of spirit of the present invention, all belong to the scope of requirement protection of the present invention.
Claims (4)
1. the preparation method of a flat peach wine, it is characterized in that: described preparation method comprises the steps:
The first step, fermentation are with the screening of peento: select no disease and pest, peento that ripening degree is high, and stoning, it softens to shelve at room temperature the 2-3 angel;
In second step, the preparation of peento enzymolysis solution: with the making beating of remollescent peento, add polygalacturonase and sodium sulfite anhy 96 in the peento juice after making beating, be warmed up to 30-40 ℃ then, enzymolysis 2-3h filters with filter;
The 3rd step, preparation of fermentation liquid:
The sugared concentration of adjustment peento enzymolysis solution is to the 19-21% massfraction, and pH value 3-4 joins adjusted enzymolysis solution in the fermentor tank, 80 ℃ of pasteurizes, and 15min after sterilization is intact, is cooled to normal temperature, obtains fermented liquid;
In the 4th step, Primary Fermentation: in fermented liquid, add fruit wine yeast, add fruit wine yeast according to massfraction 1-2%, leavening temperature is 20-22 ℃, continuing fermentation 15 days;
The 5th step, after Primary Fermentation finishes, separate the wine pin, the standard according to 60-80mg/L adds sodium sulfite anhy 96 then, after two weeks, changes fermentor tank, separates the wine pin once more;
The 6th step, carry out ageing with glass pot, temperature is controlled at 15-18 ℃, ageing 2-3 month;
The 7th step, after ageing is accomplished, add edible Gelatinum oxhide according to 120-140mg/kg and clarify, clarification 4d filters afterwards;
The 8th step, allotment: the flat peach wine after the filtration, add Hydrocerol A, white sugar and alcohol and allocate;
The 9th step, with bottle cleaning, sterilization, oven dry, bottling at last, 80 ℃ of pasteurizes, 10min obtains finished product.
2. the preparation method of a kind of flat peach wine according to claim 1 is characterized in that: the add-on of the polygalacturonase described in second step is mass percent 0.01-0.05%, and the add-on of described sodium sulfite anhy 96 is that concentration is 60-80mg/L.
3. the preparation method of a kind of flat peach wine according to claim 1 is characterized in that: fruit wine yeast portion-wise addition in the 4th step, added the mass percent 80% of fruit wine yeast, and added after the fermentation in 3 days of residue fruit wine yeast in preceding 3 days.
4. the preparation method of a kind of flat peach wine according to claim 1 is characterized in that: the concentration of Hydrocerol A is 3-5g/L in the flat peach wine in the 8th step after the allotment, and the concentration of white sugar is 180-200g/L, and the volume(tric)fraction of alcohol is 9-11%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434124A (en) * | 2016-10-18 | 2017-02-22 | 天津市林业果树研究所 | Method for producing peach fruit wine on large scale |
| CN107435015A (en) * | 2017-09-26 | 2017-12-05 | 界首市方辉家庭农场 | A kind of processing method of wild peach fruit wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1935975A (en) * | 2005-09-20 | 2007-03-28 | 左立夫 | Flat peach wine and its producing method |
| CN1958766A (en) * | 2005-11-04 | 2007-05-09 | 黄卫全 | Peach brandy |
| CN1958769A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Method for preparing fermentative peach wine |
| CN101463312A (en) * | 2009-01-07 | 2009-06-24 | 冷平 | Biological freezing point brewing method for peach fermented wine |
| CN101560451A (en) * | 2009-05-08 | 2009-10-21 | 西北农林科技大学 | Method for producing peach dry wine |
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2012
- 2012-05-07 CN CN 201210139272 patent/CN102649927B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935975A (en) * | 2005-09-20 | 2007-03-28 | 左立夫 | Flat peach wine and its producing method |
| CN1958766A (en) * | 2005-11-04 | 2007-05-09 | 黄卫全 | Peach brandy |
| CN1958769A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Method for preparing fermentative peach wine |
| CN101463312A (en) * | 2009-01-07 | 2009-06-24 | 冷平 | Biological freezing point brewing method for peach fermented wine |
| CN101560451A (en) * | 2009-05-08 | 2009-10-21 | 西北农林科技大学 | Method for producing peach dry wine |
Non-Patent Citations (2)
| Title |
|---|
| 武运等: "固定化酵母发酵蟠桃酒的工艺研究", 《酿酒》, no. 01, 20 January 2008 (2008-01-20) * |
| 童军茂等: "蟠桃蒸馏酒的研制", 《安徽农学通报》, no. 21, 10 November 2008 (2008-11-10) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434124A (en) * | 2016-10-18 | 2017-02-22 | 天津市林业果树研究所 | Method for producing peach fruit wine on large scale |
| CN107435015A (en) * | 2017-09-26 | 2017-12-05 | 界首市方辉家庭农场 | A kind of processing method of wild peach fruit wine |
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