CN104745402B - A kind of manufacture method of pear wine - Google Patents
A kind of manufacture method of pear wine Download PDFInfo
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- CN104745402B CN104745402B CN201510200160.5A CN201510200160A CN104745402B CN 104745402 B CN104745402 B CN 104745402B CN 201510200160 A CN201510200160 A CN 201510200160A CN 104745402 B CN104745402 B CN 104745402B
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- wine
- manufacture method
- sucus pyri
- pears
- pear
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The manufacture method of a kind of pear wine refers to the manufacture method of a kind of wine, the manufacture method of a kind of pear wine.Pears are cleaned, squeeze the juice after add white sugar, access aroma-producing active dry yeast ventilating fermentation 10 15 hours, it is subsequently adding wine active dry yeast, successively under the conditions of 18 22 DEG C and 12 15 DEG C, anaerobic fermentation obtains Sucus Pyri fermented wine, Sucus Pyri fermented wine is distilled, when distillate volume reaches 25 the 30% of Sucus Pyri fermented wine volume, stop distillation, vinasse is concentrated to 1/4th of original volume, again will concentrate after vinasse mix with distillate, mixed liquor through blending, filtering, fill, sterilizing, thus obtaining the product finished product.The pear wine of the present invention is while remaining the nutritional labeling of pears to greatest extent, and fragrance is the strongest, and not only meeting the needs of drinking liking high wine degree crowd, the also health to people has certain healthy nutritive value.
Description
Technical field
The present invention relates to the manufacture method of a kind of wine, the manufacture method of a kind 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, south and the main Chan Li district in the north, being owned by adapting to the kind of each department cultivation, the color of general pears is that crust presents golden yellow or warm yellow, and the inside sarcocarp is then well-illuminated white, fresh and tender succulence, taste is sweet, is the fruit being loved by the people, has the title of " natural mineral water ".The health of human body, rich in carbohydrate, protein, fat, mineral and multivitamin, is played an important role by pears.Pears have lung heat clearing and support the effect of lung, and due to industrial expansion, current China air pollution situation ratio is more serious, and pears can improve respiratory system and pulmonary function, has effect of lung moistening, and can reduce pulmonary is affected by the dust in air and flue dust；Pears energy atherosclerosis, the formation of suppression carcinogen nitrosamine, thus play the effect of cancer-resisting；Pears can lessen fatigue with cardioprotection, strengthens myocardial viability, reduces blood pressure；Pears can also clearing away lung-heat to relieve cough, eliminate the phlegm, throat is had maintenance action；Additionally, pears also have appetite stimulator, the liver protecting etc. acts on.
The pear wine of the present invention is with pears as raw material, fermented, distill, concentrate, nutrition wine that the operation such as allotment is made, pear wine preferably remains the original local flavor of pears and nutritional labeling, a large amount of nutritional labelings containing needed by human, it is the fruit wine that a kind of nutritive value is higher, drink pear wine and not only meet the hope that people drink, it is also possible to play the effect of certain health care.
Summary of the invention
It is an object of the invention to provide the manufacture method of the pear wine of a kind 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 Sucus Pyri, stirring and dissolving, add the aroma-producing active dry yeast of 0.02-0.03%, be placed on shaking table, 30-32 DEG C, ventilating fermentation 10-15 hour under conditions of 150-180rpm, then 18-22 DEG C is cooled to, add 0.05-0.1% wine active dry yeast, anaerobic fermentation 6-8 days under the conditions of 18-22 DEG C, continue anaerobic fermentation under the conditions of finally proceeding to 12-15 DEG C and i.e. obtain Sucus Pyri fermented wine in 1 month.
Sucus Pyri fermented wine is distilled, when distillate volume reaches the 25-30% of Sucus Pyri fermented wine volume, stop distillation, vinasse is concentrated to 1/4th of original volume, again will concentrate after vinasse be cooled to 40 DEG C after mix with distillate, mixed liquor through blending, filtering, fill, sterilizing, thus obtaining the product finished product.
The pear wine of the present invention is compared with common fruit wine, not only alcoholic strength is high, and nutritional labeling and the fragrance component of alcohol-soluble are also high than common fruit wine in wine, therefore, the pear wine of the present invention is while remaining the nutritional labeling of pears to greatest extent, fragrance is the strongest, and not only meeting the needs of drinking liking high wine degree crowd, the also health to people has certain healthy nutritive value.
Specific embodiments
Pears are cleaned, squeezes the juice, the white sugar of 8% is added in Sucus Pyri, stirring and dissolving, add the aroma-producing active dry yeast of 0.02%, be placed on shaking table, 32 DEG C, ventilating fermentation 13 hours under conditions of 160rpm, then 20 DEG C are cooled to, add 0.1% wine active dry yeast, anaerobic fermentation 7 days under the conditions of 18-22 DEG C, continue anaerobic fermentation under the conditions of finally proceeding to 12 DEG C and i.e. obtain Sucus Pyri fermented wine in 1 month.
Sucus Pyri fermented wine is distilled, when distillate volume reaches the 30% of Sucus Pyri fermented wine volume, stop distillation, vinasse is concentrated to 1/4th of original volume, again will concentrate after vinasse be cooled to 40 DEG C after mix with distillate, mixed liquor through blending, filtering, fill, sterilizing, thus obtaining the product finished product.
Claims (1)
1. a manufacture 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 Sucus Pyri, stirring and dissolving, add the aroma-producing active dry yeast of 0.02-0.03%, be placed on shaking table, 30-32 DEG C, ventilating fermentation 10-15 hour under conditions of 150-180rpm, then 18-22 DEG C is cooled to, add 0.05-0.1% wine active dry yeast, anaerobic fermentation 6-8 days under the conditions of 18-22 DEG C, continue anaerobic fermentation under the conditions of finally proceeding to 12-15 DEG C and i.e. obtain Sucus Pyri fermented wine in 1 month；
(2) Sucus Pyri fermented wine is distilled, when distillate volume reaches the 25-30% of Sucus Pyri fermented wine volume, stop distillation, vinasse is concentrated to 1/4th of original volume, again will concentrate after vinasse be cooled to 40 DEG C after mix with distillate, mixed liquor through blending, filtering, fill, sterilizing, thus obtaining the product finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510200160.5A CN104745402B (en) | 2015-04-26 | 2015-04-26 | A kind of manufacture method of pear wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510200160.5A CN104745402B (en) | 2015-04-26 | 2015-04-26 | A kind of manufacture method of pear wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104745402A CN104745402A (en) | 2015-07-01 |
| CN104745402B true CN104745402B (en) | 2016-08-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510200160.5A Active CN104745402B (en) | 2015-04-26 | 2015-04-26 | A kind of manufacture method of pear wine |
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| CN (1) | CN104745402B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136293A (en) * | 2020-08-13 | 2021-07-20 | 江苏三香酒业有限公司 | Method for producing distilled pear wine by solid state fermentation of whole green-coronal pears |
| CN112795454A (en) * | 2021-01-28 | 2021-05-14 | 肖朝锋 | Process for producing roxburgh rose distilled liquor |
| CN113150938A (en) * | 2021-04-15 | 2021-07-23 | 贵州德霞珠酒业科技有限公司 | Method for preparing oral liquid and alcoholic beverage by distilling solid-state biological fermentation base wine |
| CN113136292A (en) * | 2021-04-26 | 2021-07-20 | 宁夏红枸杞产业有限公司 | Method for preparing medlar wine by fermenting medlar brandy distillation residual liquid and medlar wine |
| CN113564006A (en) * | 2021-08-28 | 2021-10-29 | 重庆九龙窖藏酒酒业有限公司 | Preparation method and fermentation device of pear wine |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB365348A (en) * | 1931-02-05 | 1932-01-21 | Karl Samuel Felix | Improvements in and relating to the manufacture of beer |
| CN1775940A (en) * | 2004-11-16 | 2006-05-24 | 河北农业大学 | Pear wine and its brewing method |
| CN101531960B (en) * | 2009-01-24 | 2012-07-25 | 广东岭南为多生命高科有限公司 | Wine-making preparation method adopting litchi fermentation |
| CN103087871A (en) * | 2012-12-30 | 2013-05-08 | 胡顺开 | Brewing method of aged perry, and brewing method of pear brandy |
| CN103114017A (en) * | 2013-02-05 | 2013-05-22 | 山西天骄食业有限公司 | Red date health-care yellow wine with fatigue eliminating effect and preparation method thereof |
| CN103789179A (en) * | 2014-02-11 | 2014-05-14 | 杜春仓 | Method for preparing fragrant pear brandy |
| JP2014212763A (en) * | 2013-04-26 | 2014-11-17 | マルボシ酢株式会社 | Production method of novel sensation liqueur applying deacidification raw material processing art |
-
2015
- 2015-04-26 CN CN201510200160.5A patent/CN104745402B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB365348A (en) * | 1931-02-05 | 1932-01-21 | Karl Samuel Felix | Improvements in and relating to the manufacture of beer |
| CN1775940A (en) * | 2004-11-16 | 2006-05-24 | 河北农业大学 | Pear wine and its brewing method |
| CN101531960B (en) * | 2009-01-24 | 2012-07-25 | 广东岭南为多生命高科有限公司 | Wine-making preparation method adopting litchi fermentation |
| CN103087871A (en) * | 2012-12-30 | 2013-05-08 | 胡顺开 | Brewing method of aged perry, and brewing method of pear brandy |
| CN103114017A (en) * | 2013-02-05 | 2013-05-22 | 山西天骄食业有限公司 | Red date health-care yellow wine with fatigue eliminating effect and preparation method thereof |
| JP2014212763A (en) * | 2013-04-26 | 2014-11-17 | マルボシ酢株式会社 | Production method of novel sensation liqueur applying deacidification raw material processing art |
| CN103789179A (en) * | 2014-02-11 | 2014-05-14 | 杜春仓 | Method for preparing fragrant pear brandy |
Non-Patent Citations (1)
| Title |
|---|
| 南果梨酒发酵工艺研究;刘延吉等;《酿酒科技》;20071118(第11期);第79，80，83页 * |
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| CN104745402A (en) | 2015-07-01 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Liu Jun Inventor before: Lv Qingmao |
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| COR | Change of bibliographic data | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160706 Address after: 102, room two, unit 28, building B, No. 226000 Jianghai West Road, digging Town, Jiangsu, Rudong Applicant after: Liu Jun Address before: 150016 Anhua street, Daoli District, Heilongjiang, No. 25, Harbin Applicant before: Harbin Weiping Technology Development Co., Ltd. |
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