CN105154287A - Peach wine processing method - Google Patents
Peach wine processing method Download PDFInfo
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- CN105154287A CN105154287A CN201510645366.9A CN201510645366A CN105154287A CN 105154287 A CN105154287 A CN 105154287A CN 201510645366 A CN201510645366 A CN 201510645366A CN 105154287 A CN105154287 A CN 105154287A
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- peach
- fermentation
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- peach wine
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Abstract
The invention discloses a peach wine processing method which comprises the following steps: after the peaches are completely mature, cleaning with clean water, putting the peaches into sodium carbonate decahydrate, soaking for 5-10 min, then cleaning with clean water twice, naturally airing, putting the peaches into a fermentation cylinder, adding a 0.1-0.4% sweetening agent, and conducting first fermentation for 1-2 months at the environmental temperature of 15-23 DEG C, wherein in the fermentation process, the fermentation cylinder is uncovered once a week for stirring, and the purpose of uncovering is air discharge; after the first fermentation is finished, filtering with a filter screen, taking a filtrate, and conducting secondary fermentation for 1.5-2 months at the fermentation environmental temperature of 15-23 DEG C. The invention aims to provide the peach wine processing method, the peaches can be prepared into fruit wine to be stored in long term, and the edible time is prolonged; the peach wine processing process is scientific and reasonable, and prepared peach wine is fragrant and sweet in taste.
Description
Technical field
The present invention relates to the processing technique field of food, specifically a kind of working method of peach wine.
Background technology
Peach cultivars kind is many, is divided into ortho-water honey peach, nectarine, peento, oily peento, processing peach and ornamental peaches.Peach has benefiting vital QI and blood, the effect of nourishing Yin and promoting production of body fluid, after can be used for serious disease, and deficiency of qi and blood, lean and haggard, shortness of breath and palpitation person; The iron-holder of peach is higher, is the desirable supplement food of hypoferric anemia patient; Peach is many containing potassium, few containing sodium, is applicable to oedema patients; Peach kernel activates blood circulation and disperses blood clots, functions of loosening bowel relieving constipation, can be used for the assisting therapy such as amenorrhoea, wound; Semen Persicae extract has blood coagulation resisting function, and can suppress coughing centre and cough-relieving, can make blood pressure drops simultaneously, can be used for the assisting therapy of hypertensive patient.
But the Time To Market of peach is not long, and the peach storage time is not long yet, so just can not eat peach in other seasons.Also there is no other product forms of peach in the market.
Summary of the invention
The object of this invention is to provide a kind of working method of peach wine, peach is made into fruit wine, can standing storage, extend the edible time.And the peach brandy complete processing selected of the present invention is scientific and reasonable, the peach vinosity road made is fragrant and sweet good to eat.
Technical scheme of the present invention is achieved in that a kind of working method of peach wine, step is: after peach is thoroughly cooked, first use clean water, put into face alkali and soak 5-10 minute, then clear water washes twice, naturally dries, put into fermentor tank, the sweeting agent adding 0.1-0.4% carries out first time fermentation, and the time of first time fermentation is 1-2 month, and envrionment temperature is 15-23 DEG C; Uncap once in a week in fermenting process stirring, the object of uncapping is to be vented.Filter with filter screen after fermentation ends for the first time, get filtrate and carry out Secondary Fermentation, fermentation time 1.5-2 month, yeasting temperature was also 15-23 DEG C.
The ratio adding face alkali is the 0.15-0.2% of peach weight.
The sweeting agent added is preferably 0.2%.
Filter the pore size of the filter screen adopted within the scope of 0.5-5mm.
Described sweeting agent can be white sugar or rock sugar.
Carrying out oil removing before ferment tank except water treatment, by adding face alkali, water in fermentor tank, tank skin being cleaned, rinse with clear water after scrub, then dry as under daylight
.the material of fermentor tank can adopt ceramic pot or glass pot.
Described peach is wild peach, nectarine, peento etc.
Beneficial effect of the present invention is: the working method of peach wine of the present invention, is made into fruit wine by peach, can standing storage, extends the edible time.And the peach brandy complete processing selected of the present invention is scientific and reasonable, the peach vinosity road made is fragrant and sweet good to eat.
Embodiment
Below in conjunction with embodiment, explanation is further explained to invention.
Embodiment 1
A kind of working method of peach wine, peach adopts nectarine, step is: after peach is thoroughly cooked, first use clean water, puts into 0.15% alkali and soaks 5-10 minute, then clear water washes twice, naturally dry, put into fermentor tank, the white sugar adding 0.2% carries out first time fermentation, the time of fermentation first time is 60 days, and envrionment temperature is 15-23 DEG C; Uncap once in a week in fermenting process stirring, the object of uncapping is to be vented.Filter with the filter screen of 0.5-5mm after fermentation ends for the first time, get filtrate and carry out Secondary Fermentation, fermentation time 45 days, yeasting temperature is also 15-23 DEG C.Carrying out oil removing before ferment tank except water treatment, by adding face alkali, water in fermentor tank, tank skin being cleaned, rinse with clear water after scrub, then dry as under daylight
.the material of fermentor tank adopts glass pot.
Embodiment 2
A working method for peach wine, peach adopts wild peach.Procedure of processing is: after peach is thoroughly cooked, first use clean water, puts into 0.16% alkali and soaks 5-10 minute, then clear water washes twice, naturally dries, and puts into fermentor tank, the white sugar adding 0.3% carries out first time fermentation, and the time of fermentation first time is 55 days, and envrionment temperature is 15-23 DEG C; Uncap once in a week in fermenting process stirring, the object of uncapping is to be vented.Filter with the filter screen of 1mm after fermentation ends for the first time, get filtrate and carry out Secondary Fermentation, fermentation time 45 days, yeasting temperature is also 15-23 DEG C.Carrying out oil removing before ferment tank except water treatment, by adding face alkali, water in fermentor tank, tank skin being cleaned, rinse with clear water after scrub, then dry as under daylight
.the material of fermentor tank can adopt ceramic pot.
Embodiment 3
A working method for peach wine, peach adopts wild peach.Procedure of processing is: after peach is thoroughly cooked, first use clean water, puts into 0.2% alkali and soaks 5-10 minute, then clear water washes twice, naturally dries, and puts into fermentor tank, the white sugar adding 0.4% carries out first time fermentation, and the time of fermentation first time is 60 days, and envrionment temperature is 15-23 DEG C; Uncap once in a week in fermenting process stirring, the object of uncapping is to be vented.Filter with the filter screen of 1mm after fermentation ends for the first time, get filtrate and carry out Secondary Fermentation, fermentation time 50 days, yeasting temperature is also 15-23 DEG C.Carrying out oil removing before ferment tank except water treatment, by adding face alkali, water in fermentor tank, tank skin being cleaned, rinse with clear water after scrub, then dry as under daylight
.the material of fermentor tank can adopt ceramic pot.
The above; be only the present invention's preferably embodiment; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (8)
1. the working method of a peach wine, it is characterized in that, step is: after peach is thoroughly cooked, first use clean water, puts into face alkali and soaks 5-10 minute, then clear water washes twice, naturally dry, put into fermentor tank, the sweeting agent adding 0.1-0.4% carries out first time fermentation, the time of first time fermentation is 1-2 month, and envrionment temperature is 15-23 DEG C; To uncap once in a week in fermenting process stirring; Filter with filter screen after fermentation ends for the first time, get filtrate and carry out Secondary Fermentation, fermentation time 1.5-2 month, yeasting temperature was also 15-23 DEG C.
2. the working method of peach wine according to claim 1, is characterized in that, the ratio adding face alkali is the 0.15-0.2% of peach weight.
3. the working method of peach wine according to claim 1, is characterized in that, the sweeting agent added is 0.2%.
4. the working method of peach wine according to claim 1, is characterized in that, the pore size of filter screen is within the scope of 0.5-5mm.
5. the working method of peach wine according to claim 3, is characterized in that, described sweeting agent is white sugar or rock sugar.
6. the working method of peach wine according to claim 1, is characterized in that, carrying out oil removing except water treatment, by adding face alkali, water in fermentor tank, cleaning tank skin before ferment tank, rinses, then dry as under daylight after scrub with clear water
.
7. the working method of peach wine according to claim 1, is characterized in that, the material of fermentor tank adopts ceramic pot or glass pot.
8. the working method of the peach wine according to any one of claim 1-7, is characterized in that, described peach is wild peach, nectarine, peento.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510645366.9A CN105154287A (en) | 2015-10-09 | 2015-10-09 | Peach wine processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510645366.9A CN105154287A (en) | 2015-10-09 | 2015-10-09 | Peach wine processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105154287A true CN105154287A (en) | 2015-12-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510645366.9A Pending CN105154287A (en) | 2015-10-09 | 2015-10-09 | Peach wine processing method |
Country Status (1)
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| CN (1) | CN105154287A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105647752A (en) * | 2014-12-06 | 2016-06-08 | 王光树 | Peach wine |
| CN108165445A (en) * | 2018-03-26 | 2018-06-15 | 泸西县顺创生物开发有限公司 | A kind of brewage process of nectarine wine |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1958766A (en) * | 2005-11-04 | 2007-05-09 | 黄卫全 | Peach brandy |
| CN101481644A (en) * | 2009-02-18 | 2009-07-15 | 王华涛 | Brewing process for yellow peach wine |
| CN103146549A (en) * | 2012-11-14 | 2013-06-12 | 潘海燕 | Household honey peach wine brewing process |
| CN104450409A (en) * | 2014-12-29 | 2015-03-25 | 成都市真阳子生物科技有限公司 | Method of preparing juicy peach wine |
| CN104651136A (en) * | 2013-11-22 | 2015-05-27 | 青岛佳瑞庄园葡萄酒业有限公司 | Formula and production process of peach wine |
| CN104745364A (en) * | 2013-12-27 | 2015-07-01 | 青岛休闲食品有限公司 | Processing method for peach wine |
-
2015
- 2015-10-09 CN CN201510645366.9A patent/CN105154287A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1958766A (en) * | 2005-11-04 | 2007-05-09 | 黄卫全 | Peach brandy |
| CN101481644A (en) * | 2009-02-18 | 2009-07-15 | 王华涛 | Brewing process for yellow peach wine |
| CN103146549A (en) * | 2012-11-14 | 2013-06-12 | 潘海燕 | Household honey peach wine brewing process |
| CN104651136A (en) * | 2013-11-22 | 2015-05-27 | 青岛佳瑞庄园葡萄酒业有限公司 | Formula and production process of peach wine |
| CN104745364A (en) * | 2013-12-27 | 2015-07-01 | 青岛休闲食品有限公司 | Processing method for peach wine |
| CN104450409A (en) * | 2014-12-29 | 2015-03-25 | 成都市真阳子生物科技有限公司 | Method of preparing juicy peach wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105647752A (en) * | 2014-12-06 | 2016-06-08 | 王光树 | Peach wine |
| CN108165445A (en) * | 2018-03-26 | 2018-06-15 | 泸西县顺创生物开发有限公司 | A kind of brewage process of nectarine wine |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151216 |
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| RJ01 | Rejection of invention patent application after publication |