CN104745402A

CN104745402A - Making method for perry

Info

Publication number: CN104745402A
Application number: CN201510200160.5A
Authority: CN
Inventors: 吕庆茂
Original assignee: Harbin Weiping Technology Development Co Ltd
Priority date: 2015-04-26
Filing date: 2015-04-26
Publication date: 2015-07-01
Anticipated expiration: 2035-04-26
Also published as: CN104745402B

Abstract

The invention discloses relates to a making method for wine, in particular to a making method for perry. The making method for the perry comprises the following steps of washing pears and juicing, and then adding white granulated sugar; inoculating aroma-producing active dry yeast, and performing ventilation fermentation for 10-15 hours; then, adding grape wine active dry yeast; performing anaerobic fermentation at 18-22 DEG C and 12-15 DEG C successively to obtain pear juice fermentation raw wine; distilling the pear juice fermentation raw wine; when the distillate size reaches 25-30 percent of the size of the pear juice fermentation raw wine, stop distilling; concentrating vinasse to 1/4 of original size; then, mixing the vinasse after concentrating with the distillate to obtain mixed liquor; blending, filtering, filling and sterilizing the mixed liquor to obtain the perry. While nutritional ingredients of the pears are reserved to the maximum degree by the perry made by the making method disclosed by the invention, the fragrance is also richer; not only are the drinking demands of people fond of high alcohol content are met but also the perry has a certain healthy nutritive value on human bodies.

Description

A kind of making method of pear wine

Technical field

What the present invention relates to is a kind of making method of wine, specifically a kind of making method of pear wine.

Background technology

Pears are a kind of common fruit, pear tree kind and the kind of China's cultivation are a lot, the main Chan Li district in south and the north, all have the kind adapting to each department cultivation, the color of general pears is that crust presents golden yellow or warm yellow, and the inside pulp is then well-illuminated white, fresh and tender succulence, taste is sweet, is the fruit be loved by the people, has the title of " natural mineral water ".Pears are rich in carbohydrate, protein, fat, mineral substance and multivitamin, play an important role to the health of human body.Pears have the effect that lung is supported in clearing lung-heat, and due to industrial expansion, current China atmospheric pollution situation is relatively more serious, and pears can improve respiratory system and pulmonary function, have effect of moistening lung, can reduce the impact that lung is subject to koniology and flue dust; Pears energy atherosclerosis, suppresses the formation of carcinogenic substance nitrosamine, thus plays the effect of cancer-resisting; Pears can cardioprotection, lessens fatigue, and strengthens myocardial viability, reduces blood pressure; Pears can also removing heat from the lung to relieve cough, eliminate the phlegm, have maintenance action to throat; The effects such as in addition, pears also have and improve a poor appetite, protection liver.

Pear wine of the present invention take pears as raw material, through the nutriment wine that the operations such as fermentation, distillation, concentrated, allotment are made, pear wine remains the original local flavor of pears and nutritive ingredient preferably, a large amount of nutritive ingredients containing needed by human, the fruit wine that a kind of nutritive value is higher, drink pear wine and not only meet the hope that people drink, the effect of certain health care can also be played.

Summary of the invention

The object of this invention is to provide a kind of making method of pear wine of nutritious, unique flavor.

The object of the present invention is achieved like this:

Pears are cleaned, squeezes the juice, the white sugar of 8% is added in pear juice, stirring and dissolving, add the aroma-producing active dry yeast of 0.02-0.03%, be placed on shaking table, at 30-32 DEG C, ventilating fermentation 10-15 hour under the condition of 150-180rpm, then 18-22 DEG C is cooled to, add 0.05-0.1% wine active dry yeast, anaerobically fermenting 6-8 days under 18-22 DEG C of condition, continue anaerobically fermenting under finally proceeding to 12-15 DEG C of condition and namely obtain pear juice fermented wine in 1 month.

Pear juice fermented wine is distilled, when distillate volume reaches the 25-30% of pear juice fermented wine volume, stop distillation, vinasse is concentrated to 1/4th of original volume, mix with distillate after again the vinasse after concentrated being cooled to 40 DEG C, mixed solution through blending, filtering, filling, sterilizing gets product.

Pear wine of the present invention is compared with common fruit wine, not only alcoholic strength is high, and in wine the nutritive ingredient of alcohol dissolubility and aroma component also high than common fruit wine, therefore, pear wine of the present invention is while the nutritive ingredient remaining pears to greatest extent, fragrance is also stronger, not only meets the needs of drinking liking high wine degree crowd, also has certain healthy nutritive value to the health of people.

Specific embodiments

Pears are cleaned, squeezes the juice, the white sugar of 8% is added in pear juice, stirring and dissolving, add the aroma-producing active dry yeast of 0.02%, be placed on shaking table, at 32 DEG C, ventilating fermentation 13 hours under the condition of 160rpm, then 20 DEG C are cooled to, add 0.1% wine active dry yeast, anaerobically fermenting 7 days under 18-22 DEG C of condition, continue anaerobically fermenting under finally proceeding to 12 DEG C of conditions and namely obtain pear juice fermented wine in 1 month.

Pear juice fermented wine is distilled, when distillate volume reaches 30% of pear juice fermented wine volume, stop distillation, vinasse is concentrated to 1/4th of original volume, mix with distillate after again the vinasse after concentrated being cooled to 40 DEG C, mixed solution through blending, filtering, filling, sterilizing gets product.

Claims

1. a making method for pear wine, is characterized in that being prepared from through the following course of processing:

(1) pears cleaned, squeeze the juice, the white sugar of 8% is added in pear juice, stirring and dissolving, add the aroma-producing active dry yeast of 0.02-0.03%, be placed on shaking table, at 30-32 DEG C, ventilating fermentation 10-15 hour under the condition of 150-180rpm, then 18-22 DEG C is cooled to, add 0.05-0.1% wine active dry yeast, anaerobically fermenting 6-8 days under 18-22 DEG C of condition, continue anaerobically fermenting under finally proceeding to 12-15 DEG C of condition and namely obtain pear juice fermented wine in 1 month;

(2) pear juice fermented wine is distilled, when distillate volume reaches the 25-30% of pear juice fermented wine volume, stop distillation, vinasse is concentrated to 1/4th of original volume, mix with distillate after again the vinasse after concentrated being cooled to 40 DEG C, mixed solution through blending, filtering, filling, sterilizing gets product.