CN102649927B - Preparation method for flat peach wine - Google Patents
Preparation method for flat peach wine Download PDFInfo
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- CN102649927B CN102649927B CN 201210139272 CN201210139272A CN102649927B CN 102649927 B CN102649927 B CN 102649927B CN 201210139272 CN201210139272 CN 201210139272 CN 201210139272 A CN201210139272 A CN 201210139272A CN 102649927 B CN102649927 B CN 102649927B
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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 County, beijing district peach is in recent years in continuous rising.The difficult problem that the rising of output brings is that large peach supply time is relatively concentrated, and drug on the market for output, has every year the large peach of nearly 4,000,000 jin 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, 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 desirable consumption conversion regime of the large peach in Pinggu just.
Summary of the invention
In conjunction with the advantage of nutritive value and the fruit wine of peach, utilize the large peach fermentation fruit wine in Pinggu in the present invention, original peach wine brewage technology is optimized and improves, greatly improved the yield of liquor, brewage quality of finished high.
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 as follows:
The first step is fermented with the screening of peento: select the peento without 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.
Second step, the preparation of peento enzymolysis solution: the peento making beating with softening, add polygalacturonase and sodium bisulfite in the peento juice after making beating, then be warmed up to 30-40 ℃ (preferred 35～40 ℃), 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 bisulfite is that concentration is 60-80mg/L.Preferably, the add-on of polygalacturonase is mass percent 0.025～0.5%.
The 3rd step, the preparation of fermented liquid:
Adjust sugared concentration and the pH value of peento enzymolysis solution, add sucrose and adjust sugared concentration to the 19-21%(massfraction in the peento enzymolysis solution), utilize the hand-held pH meter to adjust to pH value 3-4 by adding citric acid, enzymolysis solution after adjusting is joined in fermentor tank, 80 ℃ of pasteurizes, 15min is after sterilization is complete, be cooled to normal temperature, obtain fermented liquid.
The 4th step, Primary Fermentation: add fruit wine yeast in fermented liquid, according to the 1-2%(massfraction) the interpolation fruit wine yeast, portion-wise addition fruit wine yeast: the 80%(mass percent of front 3 days interpolation fruit wine yeasts), add after the fermentation in 3 days of residue fruit wine yeast, can improve like this yield of liquor of fruit wine.Leavening temperature is 20-22 ℃, continuing fermentation 15 days.
The 5th step, after Primary Fermentation finishes, separate the wine pin, then the standard according to 60-80mg/L adds sodium bisulfite, after two weeks, changes fermentor tank, Re-isolation wine pin.
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 completed, 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 filtration, add citric acid, white sugar and alcohol and allocate.In flat peach wine after allotment, the concentration of citric acid is 3-5g/L, and the concentration of white sugar is 180-200g/L, and the volume 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.
Preparation method provided by the invention can keep the nutritive ingredient of peento and mouthfeel, color, the maximum the yield of liquor of optimization to greatest extent.The present invention has changed the technique of producing fruit wine with traditional infusion method, adopts advanced zymolysis technique, stepwise fermentation method, and take peento as raw material, through enzymolysis, adjusting component drops into ferment tank, and after fermentation, ageing is filtered, at last allotment.Thoroughly changed technically in traditional zymotic technique attenuation degree 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 flat peach wine preparation method schema of the present invention.
Embodiment
The present invention is described in detail below in conjunction with drawings and Examples.
Embodiment 1
Use method provided by the invention and carry out the preparation of flat peach wine, method flow as shown in Figure 1, concrete steps are as follows:
The first step is fermented with the screening of peento: select without disease and pest, ninety percent to the ripe peento of hundred per cent, stoning; Be shelved on the indoor of 20 ℃ of temperature, can soften in 3 days.
Second step, the preparation of peento enzymolysis solution: the peento making beating with softening, add polygalacturonase and sodium bisulfite in the peento juice after making beating, the mass percent that makes described polygalacturonase is 0.01%, the add-on of sodium bisulfite is that concentration is 60mg/L.Then be warmed up to 30 ℃, enzymolysis 2h filters with filter.
The 3rd step, the preparation of fermented liquid:
Add sucrose and adjust sugared concentration to the 19%(massfraction in the peento enzymolysis solution), the pH value of then adding citric acid adjustment enzymolysis solution is 3, and the enzymolysis solution after adjusting is joined in fermentor tank, 80 ℃ of pasteurizes, 15min is after sterilization is complete, be cooled to normal temperature, obtain fermented liquid.
The 4th step, Primary Fermentation: fruit wine yeast, according to the 1%(massfraction) and add fruit wine yeast in fermented liquid, the portion-wise addition fruit wine yeast: the 80%(mass percent of front 3 days interpolation fruit wine yeasts), add after the fermentation in 3 days of residue fruit wine yeast.Leavening temperature is 20 ℃, continuing fermentation 15 days.
The 5th step, after Primary Fermentation finishes, separate the wine pin, then the standard according to 60mg/L adds sodium bisulfite, after two weeks, changes fermentor tank, Re-isolation wine pin.
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 completed, add edible Gelatinum oxhide according to 120mg/kg and clarify, after clarification 4d, filter with filtering membrane.
The 8th step, allotment: the flat peach wine after filtration, add citric acid, white sugar and alcohol and allocate.In flat peach wine after allotment, the concentration of citric acid is 3g/L, and the concentration of white sugar is 180g/L, and the volume 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 aforesaid method prepares.
Embodiment 2
The preparation method who provides in the present invention is provided, and a preferred embodiment adopts following processing parameter and step to realize:
The first step is fermented with the screening of peento: select without disease and pest, ninety percent to the ripe peento of hundred per cent, stoning; Be shelved on the indoor of 20 ℃ of temperature, can soften in 3 days.
Second step, the preparation of peento enzymolysis solution: the peento making beating with softening, add polygalacturonase and sodium bisulfite in the peento juice after making beating, the mass percent that makes described polygalacturonase is 0.05%, the concentration of sodium bisulfite is 80mg/L.Then be warmed up to 40 ℃, enzymolysis 3h filters with filter.
The 3rd step, the preparation of fermented liquid:
Add sucrose and adjust sugared concentration to the 21%(massfraction in the peento enzymolysis solution), the pH value of then adding citric acid adjustment enzymolysis solution is 4, and the enzymolysis solution after adjusting is joined in fermentor tank, 80 ℃ of pasteurizes, 15min is after sterilization is complete, be cooled to normal temperature, obtain fermented liquid.
The 4th step, Primary Fermentation: fruit wine yeast, according to the 2%(massfraction) and add fruit wine yeast in fermented liquid, the portion-wise addition fruit wine yeast: the 80%(mass percent of front 3 days interpolation fruit wine yeasts), add after the fermentation in 3 days of residue fruit wine yeast.Leavening temperature is 22 ℃, continuing fermentation 15 days.
The 5th step, after Primary Fermentation finishes, separate the wine pin, then the standard according to 60mg/L adds sodium bisulfite, after two weeks, changes fermentor tank, Re-isolation wine pin.
The 6th step, carry out ageing with glass pot, temperature is controlled at 15 ℃, ageing 3 months.
The 7th step, after ageing is completed, add edible Gelatinum oxhide according to 140mg/kg and clarify, after clarification 4d, filter with filtering membrane.
The 8th step, allotment: the flat peach wine after filtration, add citric acid, white sugar and alcohol and allocate.In flat peach wine after allotment, the concentration of citric acid is 5g/L, and the concentration of white sugar is 200g/L, and the volume 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 without 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.
Second step, the preparation of peento enzymolysis solution: the peento making beating with softening, add polygalacturonase and sodium bisulfite in the peento juice after making beating, then be warmed up to 35 ℃, enzymolysis 3h filters with filter.The add-on of described polygalacturonase is mass percent 0.025%, and the concentration of described sodium bisulfite is 60mg/L.
The 3rd step, the preparation of fermented liquid:
Adjust sugared concentration and the pH value of peento enzymolysis solution, add sucrose and adjust sugared concentration to the 21%(massfraction in the peento enzymolysis solution), utilize the hand-held pH meter to adjust to pH value 3.5 by adding citric acid, enzymolysis solution after adjusting is joined in fermentor tank, 80 ℃ of pasteurizes, 15min is after sterilization is complete, be cooled to normal temperature, obtain fermented liquid.
The 4th step, Primary Fermentation: add fruit wine yeast in fermented liquid, according to the 2%(massfraction) add fruit wine yeast, the portion-wise addition fruit wine yeast: the 80%(mass percent of front 3 days interpolation fruit wine yeasts), add after the fermentation in 3 days of residue fruit wine yeast, can improve like this yield of liquor of fruit wine.Leavening temperature is 20 ℃, continuing fermentation 15 days.
The 5th step, after Primary Fermentation finishes, separate the wine pin, then the standard according to 80mg/L adds sodium bisulfite, after two weeks, changes fermentor tank, Re-isolation wine pin.
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 completed, 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 filtration, add citric acid, white sugar and alcohol and allocate.In flat peach wine after allotment, the concentration of citric acid is 5g/L, and the concentration of white sugar is 200g/L, and the volume 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 making on the basis of spirit of the present invention, all belong to the scope of protection of present invention.
Claims (3)
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 without disease and pest, peento that ripening degree is high, and stoning, it softens to shelve at room temperature the 2-3 angel;
Second step, the preparation of peento enzymolysis solution: the peento making beating with softening, add polygalacturonase and sodium bisulfite in the peento juice after making beating, then be warmed up to 30-40 ℃, enzymolysis 2-3h filters with filter;
The 3rd step, the preparation of fermented liquid:
Adjust the sugared concentration of peento enzymolysis solution to the 19-21% massfraction, pH value 3-4 joins the enzymolysis solution after adjusting in fermentor tank, 80 ℃ of pasteurizes, and 15min after sterilization is complete, is cooled to normal temperature, obtains fermented liquid;
In the 4th step, Primary Fermentation: add fruit wine yeast in fermented liquid, add fruit wine yeast according to massfraction 1-2%, leavening temperature is 20-22 ℃, continuing fermentation 15 days; Described fruit wine yeast portion-wise addition added the mass percent 80% of fruit wine yeast, and added after the fermentation in 3 days of residue fruit wine yeast in front 3 days;
The 5th step, after Primary Fermentation finishes, separate the wine pin, then the standard according to 60-80mg/L adds sodium bisulfite, after two weeks, changes fermentor tank, Re-isolation wine pin;
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 completed, add edible Gelatinum oxhide according to 120-140mg/kg and clarify, clarification 4d filters afterwards;
The 8th step, allotment: the flat peach wine after filtration, add citric acid, 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, it is characterized in that: the add-on of the polygalacturonase described in second step is mass percent 0.01-0.05%, the add-on of described sodium bisulfite 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: in the flat peach wine in the 8th step after allotment, the concentration of citric acid is 3-5g/L, and the concentration of white sugar is 180-200g/L, and the volume fraction of alcohol is 9-11%.
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| CN 201210139272 CN102649927B (en) | 2012-05-07 | 2012-05-07 | Preparation method for flat peach wine |
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| CN 201210139272 CN102649927B (en) | 2012-05-07 | 2012-05-07 | Preparation method for flat peach wine |
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| CN102649927B true CN102649927B (en) | 2013-05-08 |
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| 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 (4)
| 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 |
| CN101560451A (en) * | 2009-05-08 | 2009-10-21 | 西北农林科技大学 | Method for producing peach dry wine |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101463312B (en) * | 2009-01-07 | 2012-07-25 | 冷平 | Biological freezing point brewing method for peach fermented wine |
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Patent Citations (4)
| 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 |
| 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 |
|---|
| 固定化酵母发酵蟠桃酒的工艺研究;武运等;《酿酒》;20080120(第01期);第103至105页 * |
| 武运等.固定化酵母发酵蟠桃酒的工艺研究.《酿酒》.2008,(第01期), |
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