CN102676338A - Preparation process of flat peach white spirit - Google Patents
Preparation process of flat peach white spirit Download PDFInfo
- Publication number
- CN102676338A CN102676338A CN2012101721319A CN201210172131A CN102676338A CN 102676338 A CN102676338 A CN 102676338A CN 2012101721319 A CN2012101721319 A CN 2012101721319A CN 201210172131 A CN201210172131 A CN 201210172131A CN 102676338 A CN102676338 A CN 102676338A
- Authority
- CN
- China
- Prior art keywords
- peento
- flat peach
- liquor
- distillation
- degree
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation process of flat peach white spirit. The preparation process comprises the following steps: taking pollution-free fresh flat peach in Sinkiang as raw material, screening, cleaning, denucleating, adding pectinase and pulping to obtain flat peach pulp, adding acid-resistant brewing active dry yeast, fermenting at low temperature, carrying out tower type distillation and kettle type distillation on obtained fermented mash, accelerating ripening, blending and ageing in an oak barrel to obtain the flat peach white spirit product of 45-65 alcohol degrees. The flat peach white spirit product has the advantages of remarkable flat peach aroma, soft and pure taste, clear and transparent appearance, difficulty in going to head, and permanent fruity aftertaste after drunk, and is a method for preparing the wine by replacing grains with fruits, so that a new industrial deep processing way is provided for the flat peach, the utilization rate is improved, and the economic benefit is increased.
Description
Technical field: the present invention relates to the field of brewageing.Relate in particular to a kind of preparation technology who adopts bright peento to make flat peach wine.
Background technology: Xinjiang is the major production areas of China's peento, along with peento output strengthens day by day, pours in market when causing maturation; Forming the market short-term overstocks; Add that pol is higher, moisture content is big, is subject to germ and contaminates and rot; Give peento the storage transportation, widen market, prolong marketing time etc. and bring great difficulty, cause a large amount of financial losses.At present peento is except eating and cook peento juice raw, the mode of its deep processing seldom, the one, make peento in time not eat and cause waste, the 2nd, the utilization well of fruit that the such nutritive value of peento is abundant.Traditional liquor is to be that raw material adds koji fermentation and gets with grain, and making method is complicated, brewing time is long, and with fruit be raw material through fermented distilled gained liquor, have the fruital gas of uniqueness, unique flavor.
Summary of the invention: the present invention is that raw material carries out zymamsis, continuous still battery with the Xinjiang peento, and a kind of production technique of peento liquor is provided.The purpose of invention is the shortcoming that overcomes above-mentioned prior art, the peento finished wine transparent color and luster that obtains, has that pure strong peento fruital, aroma, Zhu Xiang are coordinated, characteristics such as mellow, submissive.
Technical problem to be solved by this invention realizes through following technical scheme:
(1) preparation of peento slurry: the peento screening is cleaned, and the SODIUM ISOVITAMIN C except that adding 0.04-0.1% after the nuclear stripping and slicing adds the 30-100mg/kg polygalacturonase and handles, the hollander making beating;
(2) acid resistance active dry yeast (like Angel Yeast BV818) enlarged culturing step by step, it is subsequent use to prepare distiller's yeast by ordinary method;
(3) zymamsis: the peento slurry after the polygalacturonase processing is inserted activated distiller's yeast, and the active dry yeast consumption is 150-200mg/kg, and fermentation is carried out in fermentor tank; For guaranteeing that peento fruital composition do not lose, adopt low temperature fermentation, leavening temperature 15-25 ℃, fermentation time 15-20 days, when residual sugar content during less than 4g/L, fermentation ends;
(4) distillation: the peento beer after the zymamsis is made the peento liquor of alcoholic strength at the 18-25 degree through tower distillation,, make the peento liquor of 45-65 degree again through the distillation of kettle formula;
(5) accelerate the ripening: the peento liquor that makes is carried out cold and hot processing, first thermal treatment, treatment temp 50-70 ℃, treatment time 15-30min; Carry out deepfreeze subsequently, treatment temp-10-0 ℃, treatment time 4-10 days;
(6) blend preparation: the flat peach wine after above-mentioned the accelerating the ripening filters, and utilizes the basic former wine of various different characteristics to blend, and gained peento liquor wine degree is the 38-55 degree;
(7) oak barrel during aging: with French original-pack oak barrel during aging 3-6 month, product have harmonious peento fragrant with mellow aroma, graceful pure, taste pure and, exquisiteness, tint lemon yellow or yellow are bottled, and dispatch from the factory.
Description of drawings:
Fig. 1 is a process flow diagram of the present invention.
With reference to technical process shown in Figure 1, below with 3 embodiment, in allowed band, select three groups of different processes controlled variable, implement to specify.
Embodiment:
Embodiment 1: implement by following seven steps
(1) preparation of peento slurry: the peento screening is cleaned, and except that adding 0.04% SODIUM ISOVITAMIN C after the nuclear stripping and slicing, adds the 30mg/kg polygalacturonase and handles, the hollander making beating.
(2) acid resistance active dry yeast (like Angel Yeast BV818) enlarged culturing step by step, it is subsequent use to prepare distiller's yeast by ordinary method.
(3) zymamsis: the peento slurry after the polygalacturonase processing is inserted activated distiller's yeast, and the active dry yeast consumption is 150mg/kg.15 ℃ of leavening temperatures, fermentation time 20 days, when residual sugar content during less than 4g/L, fermentation ends.
(4) distillation: the peento beer after the zymamsis is made the peento liquor of alcoholic strength at 18 degree through tower distillation,, make the peento liquor of 45 degree again through the distillation of kettle formula.
(5) accelerate the ripening: the peento liquor that makes is carried out cold and hot processing, first thermal treatment, 50 ℃ of treatment temps, treatment time 30min; Carry out deepfreeze subsequently, treatment temp-10 ℃, 4 days treatment times.
(6) blend preparation.Flat peach wine after above-mentioned the accelerating the ripening filters, and utilizes the basic former wine of various different characteristics to blend, and gained peento liquor wine degree is 38 degree.
(7) oak barrel during aging: 4 months, have harmonious peento fragrant with mellow aroma, graceful pure, taste pure and, exquisiteness, tint lemon yellow or yellow are bottled, and dispatch from the factory.
Embodiment 2: implement by following seven steps
(1) preparation of peento slurry: the peento screening is cleaned, and except that adding 0.07% SODIUM ISOVITAMIN C after the nuclear stripping and slicing, adds the 50mg/kg polygalacturonase and handles, the hollander making beating.
(2) acid resistance active dry yeast (like Angel Yeast BV818) enlarged culturing step by step, it is subsequent use to prepare distiller's yeast by ordinary method.
(3) zymamsis: the peento slurry after the polygalacturonase processing is inserted activated distiller's yeast then, and the active dry yeast consumption is 180mg/kg.20 ℃ of leavening temperatures, fermentation time 18 days, when residual sugar content during less than 4g/L, fermentation ends.
(4) distillation: distillation: the peento beer after the zymamsis is made the peento liquor of alcoholic strength at 20 degree through tower distillation,, make the peento liquor of 50 degree again through the distillation of kettle formula.
(5) accelerate the ripening: the peento liquor that makes is carried out cold and hot processing, first thermal treatment, 60 ℃ of treatment temps, treatment time 25min; Carry out deepfreeze subsequently, treatment temp-5 ℃, 7 days treatment times.
(6) blend preparation.Flat peach wine after above-mentioned the accelerating the ripening filters, and utilizes the basic former wine of various different characteristics to blend, and gained peento liquor wine degree is 45 degree.
(7) oak barrel during aging: 5 months, have harmonious peento fragrant with mellow aroma, graceful pure, taste pure and, exquisiteness, tint lemon yellow or yellow are bottled, and dispatch from the factory.
Embodiment 3: implement by following seven steps
(1) preparation of peento slurry: the peento screening is cleaned, and except that adding 0.07% SODIUM ISOVITAMIN C after the nuclear stripping and slicing, adds the 80mg/kg polygalacturonase and handles, the hollander making beating.
(2) acid resistance active dry yeast (like Angel Yeast BV818) enlarged culturing step by step, it is subsequent use to prepare distiller's yeast by ordinary method.
(3) zymamsis: the peento slurry after the polygalacturonase processing is inserted activated distiller's yeast, and the active dry yeast consumption is 200mg/kg.25 ℃ of leavening temperatures, fermentation time 15 days, when residual sugar content during less than 4g/L, fermentation ends.
(4) distillation: the peento beer that makes is made the peento original plasm wine of alcoholic strength at 25 degree through tower distillation,, make the peento liquor of 65 degree again through the distillation of kettle formula.
(5) accelerate the ripening: the peento liquor that makes is carried out cold and hot processing, first thermal treatment, 70 ℃ of treatment temps, treatment time 15min; Carry out deepfreeze subsequently, 0 ℃ of treatment temp, 10 days treatment times.
(6) blend preparation.Flat peach wine after above-mentioned the accelerating the ripening filters, and utilizes the basic former wine of various different characteristics to blend, and gained peento liquor wine degree is 53 degree.
(7) oak barrel during aging: 6 months, have harmonious peento fragrant with mellow aroma, graceful pure, taste pure and, exquisiteness, tint lemon yellow or yellow are bottled, and dispatch from the factory.
Claims (5)
1. one kind is the peento liquor production process of raw material with the Xinjiang peento; Selected, making beating gained peento is starched through zymamsis; Technologies such as tower distillation and the distillation of kettle formula, finally process graceful pure, taste pure and, fine and smooth, peento liquor with the fragrant and mellow aroma of harmonious peento; It is characterized in that its process control condition is following:
(1) preparation of peento slurry: the peento screening is cleaned, and the SODIUM ISOVITAMIN C except that adding 0.04-0.1% after the nuclear stripping and slicing adds the 30-100mg/kg polygalacturonase and handles, the hollander making beating;
(2) acid resistance active dry yeast (like Angel Yeast BV818) enlarged culturing step by step, it is subsequent use to prepare distiller's yeast by ordinary method;
(3) zymamsis: the peento slurry after the polygalacturonase processing is inserted activated distiller's yeast, and the active dry yeast consumption is 150-200mg/kg, and fermentation is carried out in fermentor tank; For guaranteeing that peento fruital composition do not lose, adopt low temperature fermentation, leavening temperature 15-25 ℃, fermentation time 15-20 days, when residual sugar content during less than 4g/L, fermentation ends;
(4) distillation: the peento beer after the zymamsis is made the peento liquor of alcoholic strength at the 18-25 degree through tower distillation,, make the peento liquor of 45-65 degree again through the distillation of kettle formula;
(5) accelerate the ripening: the peento liquor that makes is carried out cold and hot processing, first thermal treatment, treatment temp 50-70 ℃, treatment time 15-30min; Carry out deepfreeze subsequently, treatment temp-10-0 ℃, treatment time 4-10 days;
(6) blend preparation: the flat peach wine after above-mentioned the accelerating the ripening filters, and utilizes the basic former wine of various different characteristics to blend, and gained peento liquor wine degree is the 38-55 degree;
(7) oak barrel during aging: with French original-pack oak barrel during aging 3-6 month, product have harmonious peento fragrant with mellow aroma, graceful pure, taste pure and, exquisiteness, tint lemon yellow or yellow are bottled, and dispatch from the factory.
2. flat peach wine preparation method according to claim 1 is characterized in that low temperature fermentation, temperature remain on 15-25 ℃ in step (3) zymamsis, ferments 15-20 days.
3. flat peach wine preparation method according to claim 1 is characterized in that in step (5) artificial ripening, with the liquor that makes, and first thermal treatment, treatment temp 50-70 ℃, treatment time 15-30min; Carry out deepfreeze subsequently, treatment temp-10-0 ℃, treatment time 8-10 days.
4. flat peach wine preparation method according to claim 1 is characterized in that step (7) adopted oak barrel during aging 3-6 month.
5. according to claim 1,2,3 or 4 described any flat peach wine preparing methods, it is characterized in that in step (4) distillation, tower distillation is adopted in distillation earlier, back kettle formula distillatory method makes the peento liquor of 45-65 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101721319A CN102676338A (en) | 2012-05-30 | 2012-05-30 | Preparation process of flat peach white spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101721319A CN102676338A (en) | 2012-05-30 | 2012-05-30 | Preparation process of flat peach white spirit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102676338A true CN102676338A (en) | 2012-09-19 |
Family
ID=46808894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101721319A Pending CN102676338A (en) | 2012-05-30 | 2012-05-30 | Preparation process of flat peach white spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102676338A (en) |
Cited By (11)
| 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 |
| CN102965239A (en) * | 2012-12-08 | 2013-03-13 | 石河子大学 | Method for preparing white sprite by fresh red jujube |
| CN102965238A (en) * | 2012-12-08 | 2013-03-13 | 石河子大学 | Preparation process of apricot-distilled white wine |
| CN103160409A (en) * | 2013-04-02 | 2013-06-19 | 青海互助青稞酒股份有限公司 | Wild oat whisky and preparation technique thereof |
| CN104371881A (en) * | 2014-11-28 | 2015-02-25 | 浙江扬百利生物科技有限公司 | Method for producing red bayberry wine |
| CN106520454A (en) * | 2017-01-03 | 2017-03-22 | 齐鲁工业大学 | Preparation method of loquat-yacon brandy |
| CN106566748A (en) * | 2016-10-19 | 2017-04-19 | 西华大学 | Mulberry brandy brewing method |
| CN110106053A (en) * | 2019-06-14 | 2019-08-09 | 宁波弥香源果酒有限公司 | A kind of brewing method of honey peach aromatic white spirit |
| CN111909816A (en) * | 2020-07-18 | 2020-11-10 | 淮阴工学院 | Preparation method of honey peach distilled liquor |
| CN112625828A (en) * | 2020-12-30 | 2021-04-09 | 宁夏恒生西夏王酒业有限公司 | Old grape wine and brewing method thereof |
| CN116731811A (en) * | 2023-05-30 | 2023-09-12 | 山东凤驿酒业有限公司 | Golden peach distilled liquor and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172851A (en) * | 1997-08-29 | 1998-02-11 | 韩振宁 | Fruit wine contiuous production technology |
| CN1935975A (en) * | 2005-09-20 | 2007-03-28 | 左立夫 | Flat peach wine and its producing method |
-
2012
- 2012-05-30 CN CN2012101721319A patent/CN102676338A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172851A (en) * | 1997-08-29 | 1998-02-11 | 韩振宁 | Fruit wine contiuous production technology |
| CN1935975A (en) * | 2005-09-20 | 2007-03-28 | 左立夫 | Flat peach wine and its producing method |
Cited By (13)
| 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 |
| CN102965239A (en) * | 2012-12-08 | 2013-03-13 | 石河子大学 | Method for preparing white sprite by fresh red jujube |
| CN102965238A (en) * | 2012-12-08 | 2013-03-13 | 石河子大学 | Preparation process of apricot-distilled white wine |
| CN103160409A (en) * | 2013-04-02 | 2013-06-19 | 青海互助青稞酒股份有限公司 | Wild oat whisky and preparation technique thereof |
| CN103160409B (en) * | 2013-04-02 | 2014-10-15 | 青海互助青稞酒股份有限公司 | Wild oat whisky and preparation technique thereof |
| CN104371881B (en) * | 2014-11-28 | 2016-05-25 | 浙江扬百利生物科技有限公司 | A kind of production method of poplar nurse wine |
| CN104371881A (en) * | 2014-11-28 | 2015-02-25 | 浙江扬百利生物科技有限公司 | Method for producing red bayberry wine |
| CN106566748A (en) * | 2016-10-19 | 2017-04-19 | 西华大学 | Mulberry brandy brewing method |
| CN106520454A (en) * | 2017-01-03 | 2017-03-22 | 齐鲁工业大学 | Preparation method of loquat-yacon brandy |
| CN110106053A (en) * | 2019-06-14 | 2019-08-09 | 宁波弥香源果酒有限公司 | A kind of brewing method of honey peach aromatic white spirit |
| CN111909816A (en) * | 2020-07-18 | 2020-11-10 | 淮阴工学院 | Preparation method of honey peach distilled liquor |
| CN112625828A (en) * | 2020-12-30 | 2021-04-09 | 宁夏恒生西夏王酒业有限公司 | Old grape wine and brewing method thereof |
| CN116731811A (en) * | 2023-05-30 | 2023-09-12 | 山东凤驿酒业有限公司 | Golden peach distilled liquor and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102676338A (en) | Preparation process of flat peach white spirit | |
| CN103805403B (en) | A kind of lichee nutriment wine and brewing method thereof | |
| CN103232924B (en) | Red composite persimmon fruit wine and preparation method thereof | |
| CN102134539B (en) | Glutinous sorghum wine and preparation process thereof | |
| CN102965239A (en) | Method for preparing white sprite by fresh red jujube | |
| CN104611187A (en) | Method for producing persimmon vinegar | |
| CN112522050A (en) | Brewing method of sake | |
| CN103789191A (en) | Method for producing pineapple vinegar by utilizing full pineapple fruit | |
| CN105779203A (en) | Method for brewing Chinese date wine | |
| CN104726252A (en) | Brewage method of blueberry-red koji wine | |
| CN104630003A (en) | Flower liquor and preparation method thereof | |
| CN104371880A (en) | Solid fermentation preparation method of persimmon flavor fruit vodka | |
| CN104611166A (en) | Production method for Osmanthus fragrans Lour wine | |
| CN104146311A (en) | Pure raw mango rice vinegar beverage and preparation method thereof | |
| CN110467985A (en) | A kind of formula and processing technology of craft beer | |
| CN102174348B (en) | Brewing method of medlar grape dry red wine | |
| CN104087493B (en) | The preparation method of wine liquid is sipped in a kind of fully natural green health care | |
| CN106867771B (en) | Tea branch and citrus fruit wine and preparation method thereof | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN104745370A (en) | Brewing method for tomato wine | |
| CN101560462A (en) | Method for brewing navel orange vinegar | |
| CN103421648B (en) | Method for preparing rice syrup and application of rice syrup in brewed wine | |
| CN104987971A (en) | Lychee-averrhoa carambola sweet wine brewing method | |
| CN107988017A (en) | The technique that a kind of temperature control tank manufactures fresh gassiness rice wine | |
| KR20090042627A (en) | Method for preparing rice wine with acorus gramineus, nelumbo nucifera and alkali water, and the rice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120919 |