CN106434124A - Method for producing peach fruit wine on large scale - Google Patents
Method for producing peach fruit wine on large scale Download PDFInfo
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- CN106434124A CN106434124A CN201610901459.8A CN201610901459A CN106434124A CN 106434124 A CN106434124 A CN 106434124A CN 201610901459 A CN201610901459 A CN 201610901459A CN 106434124 A CN106434124 A CN 106434124A
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- China
- Prior art keywords
- wine
- fruit
- peach fruit
- peach
- fruit wine
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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
Abstract
The invention discloses a method for producing peach fruit wine on a large scale, aiming at solving the problem that existing methods for producing peach fruit wine are high in costs and complex in processes and can not achieve large-scale production. The method comprises the following steps: selecting the peach fruit, crushing and pulping the peach fruit, adding 0.02-0.06% of pectase and 0.003-0.006% of potassium metabisulfite to the pulp and mixing the materials uniformly, carrying out normal temperature standing and enzymolysis for 24 hours, adding yeast with dose of 4-6/10000 to fermentation liquor, mixing the materials uniformly, controlling the fermentation temperature at 20-25 DEG C, separating wine lees by utilizing a plate-and-frame filter press after fermentation is completed, adding 0.04-0.08% of PVPP, filtering the fruit wine by utilizing a diatomite filter 15 days later, storing the wine base obtained after filtration in full tanks, ageing the wine base below 25 DEG C for 6-12 months, insulating the wine for 7 days at a temperature above the freezing point of the wine before filling and filtering the wine while the wine is cold. The wine base prepared by the method is in clear and transparent faint yellow, retains the strong aromas and colors of peaches, has harmonious and full body and mellow taste and is supple and tasty.
Description
Technical field
The invention belongs to technical field of agricultural product process, the technique side being specifically related to a kind of large-scale production peach fruit wine
Method.
Background technology
Peach belongs to rose family peach and belongs to, and is the defoliation small arbor as fruit for a kind of fruit, spends and can view and admire, fruit succulence,
Edible.Peach, because of its delicious meat, is referred to as " the first under heaven fruit ".Peach nutritional labeling is very abundant, rich in egg in peach meat
White matter, fat, carbohydrate, have abundant antioxidant, dietary fiber, vitamin, iron calcium and various trace elements, medical science
On think that peach has the effect such as replenishing qi and blood, born fluid, thus welcome by domestic and international market.Based on peach is mainly to eat raw,
But peach fruit market supply cycle storage short, difficult, perishable, so major part peach fruit is used for being processed into can or fruit at present
Juice, nonetheless, still some condition is bad but peach that quality is not poor can not be utilized.Therefore it is badly in need of carrying out peach deeply adding
The research of work, makes full use of peach fruit raw material by developing new product.
The spirituosity drink that fruit wine is is fermenting raw materials with fresh fruit, its alcohol number of degrees are low, remain fruit former
Some carbohydrates, amino acid and mineral matter.In recent years, as people are more and more higher to the requirement of living condition, well protect to possessing
The demand of the fruit wine being good for effect, unique flavor is also increasing year by year.And it is little to the correlative study of peach fruit wine in fruit wine, to peach
Fruit wine large-scale production research without reference to.
Content of the invention
It is an object of the invention to utilize peach fruit to research and develop alcoholic for raw material, provide the optimal work of large-scale production peach fruit wine
Skill parameter.
Plant layout metaplasia produces peach fruit wine, carries out according to the following step：
（1）Choosing fruit
Fruit requires full maturity, fresh, clean, meets the requirements without mould decayed fruit, sick fruit, sugar and acid degree, selects qualified fruit and brewage
Fruit wine.
（2）Broken, making beating
Sent in disintegrating machine by conveyer belt after fruit is cleaned, be can adjust by the length of regulation disintegrating machine rotating speed and broken fruit tooth
Enter fruit speed, it is ensured that each fruit is fully broken.
（3）Enzymolysis
Adding pectase and potassium metabisulfite in pulp and mixing, then normal temperature stands enzymolysis 24 h.
（4）Composition adjustment
Mix with pulp after white granulated sugar pulp is fully dissolved, make pulp sugar content reach 180g/L.
（5）Fermentation
It is dissolved in the yeast of 4/0,000～6/0,000 dosage in 50% fruit juice（30～40 DEG C）, after activation 30～40 min, add immediately
In zymotic fluid（Zymotic fluid be composition adjustment after pulp）, mix, start fermentation, control fermentation temperature 20～25 DEG C.
（6）Except wine pin
Utilizing plate and frame filter press separation wine pin after fermentation ends, former wine canful is stored, non-canful CO2Gas is full of.
（7）Lower glue
It is sufficiently mixed with former wine after solvent in advance for lower jelly by technological requirement again.
（8）Clarification filtration
It is initially separated after lower glue 15 d, utilize diatomite filter to filter fruit wine.
（9）Ageing
25 DEG C of temperature below conditions, ageing 6 ~ 12 months.Period periodically carries out the detection of physical and chemical index, mainly includes dissociating
SO2, total SO2, volatile acid.
（10）Freezing, filtration
Wine tank snap frozen is frozen in employing, and cryogenic temperature is 0.5～1 DEG C above freezing of wine, is incubated 7 days, takes advantage of cold filtration, it is desirable to wine
Body is limpid.
In described step 3, pectase consumption is 0.02%～0.06%, the consumption of potassium metabisulfite is divided into 0.003%～
0.006%.
In described step 5, yeast consumption is 4/0,000～6/0,000.
In described step 7, lower jelly selects PVPP, and consumption is 0.04%～0.08%.
The present invention comes controlled enzymatic hydrolysis and ferment effect by adjusting the consumption of pectase, potassium metabisulfite and yeast, as
Really the consumption of every kind of additive is less than minimum of a value, then can cause digesting thorough, and pulp easily contaminates miscellaneous bacteria, affects the quality of wine and former
On the one hand wine distillation yield, if the consumption of every kind of additive is more than maximum, then increases production cost, on the other hand also can affect wine
Quality.
The present invention also uses PVPP do lower jelly, by it, absorption that polyphenols in fruit wine and protein are strong is made
With and make fruit wine clear.When PVPP consumption is less than 0.04%, in former wine, protein settling is not thorough, and wine body is muddy, and mouthfeel is relatively
Difference；When PVPP consumption is higher than 0.08%, former wine wine body is limpid, and local flavor is flat, and taste is bitter.
Compared with prior art, advantages of the present invention is as follows with effect：
（1）The present invention can use commodity peach, it would however also be possible to employ condition is bad and the noncommodity peach of inferior quality is raw material development
Fruit wine, technology applied range, raw material availability is high, good in economic efficiency.
（2）Present invention determine that the optimum addition range at enzymolysis, fermentation and each auxiliary material of clarification stage for the peach fruit wine, thus had
Effect improves the crushing juice rate of pulp, accelerates the clarification of former wine, it is ensured that the quality of fruit wine, solves peach fruit wine in national wine industry
Being difficult to the general character difficult problem clarified, the industrialized production for peach fruit wine provides reliable basis.
（3）Present invention process is simple, with short production cycle, with low cost, it is easy to large-scale production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in detail.
Embodiment 1
Peach fruit carries out choosing fruit, after broken, making beating, add pectase and 0.003% potassium metabisulfite mixing of 0.02% in pulp,
Normal temperature stands enzymolysis 24h.Add the yeast of 4/0,000 dosage in zymotic fluid（Zymotic fluid be composition adjustment after pulp）, mixing is all
Even, control fermentation temperature 20～25 DEG C.Utilize plate and frame filter press separation wine pin after fermentation ends, and add the PVPP of 0.04%, under
Being initially separated after glue 15 d, utilizing diatomite filter to filter fruit wine, the former wine canful storage filtering out, non-canful is used
CO2Gas is full of.In 25 DEG C of temperature below conditions, ageing 6 ~ 12 months.Period periodically carries out the detection of physical and chemical index, mainly
Including free SO2, total SO2, the index such as volatile acid.Using before filling and freezing wine tank snap frozen, cryogenic temperature is that wine is above freezing
It 0.5～1 DEG C, is incubated 7 days, takes advantage of cold filtration.The former wine that this process prepares is the faint yellow of clear, remains peach dense
Strongly fragrant fruital and color and luster, wine body is coordinated plentiful, and mellow in taste is submissive tasty and refreshing.
Embodiment 2
Peach fruit carries out choosing fruit, after broken, making beating, add pectase and 0.006% potassium metabisulfite mixing of 0.02% in pulp,
Normal temperature stands enzymolysis 24h.Add the yeast of 6/0,000 dosage in zymotic fluid（Zymotic fluid be composition adjustment after pulp）, mixing is all
Even, control fermentation temperature 20～25 DEG C.Utilize plate and frame filter press separation wine pin after fermentation ends, and add the PVPP of 0.08%, under
Being initially separated after glue 15 d, utilizing diatomite filter to filter fruit wine, the former wine canful storage filtering out, non-canful is used
CO2Gas is full of.In 25 DEG C of temperature below conditions, ageing 6 ~ 12 months.Period periodically carries out the detection of physical and chemical index, mainly
Including free SO2, total SO2, the index such as volatile acid.Using before filling and freezing wine tank snap frozen, cryogenic temperature is that wine is above freezing
It 0.5～1 DEG C, is incubated 7 days, takes advantage of cold filtration.The former wine that this process prepares is the faint yellow of clear, remains peach dense
Strongly fragrant fruital and color and luster, wine body is coordinated plentiful, and mellow in taste is submissive tasty and refreshing.
Embodiment 3
Peach fruit carries out choosing fruit, after broken, making beating, add pectase and 0.004% potassium metabisulfite mixing of 0.04% in pulp,
Normal temperature stands enzymolysis 24h.Add the yeast of 4/0,000 dosage in zymotic fluid（Zymotic fluid be composition adjustment after pulp）, mixing is all
Even, control fermentation temperature 20～25 DEG C.Utilize plate and frame filter press separation wine pin after fermentation ends, and add the PVPP of 0.08%, under
Being initially separated after glue 15 d, utilizing diatomite filter to filter fruit wine, the former wine canful storage filtering out, non-canful is used
CO2Gas is full of.In 25 DEG C of temperature below conditions, ageing 6 ~ 12 months.Period periodically carries out the detection of physical and chemical index, mainly
Including free SO2, total SO2, the index such as volatile acid.Using before filling and freezing wine tank snap frozen, cryogenic temperature is that wine is above freezing
It 0.5～1 DEG C, is incubated 7 days, takes advantage of cold filtration.The former wine that this process prepares is the faint yellow of clear, remains peach dense
Strongly fragrant fruital and color and luster, wine body is coordinated plentiful, and mellow in taste is submissive tasty and refreshing.
Embodiment 4
Peach fruit carries out choosing fruit, after broken, making beating, add pectase and 0.003% potassium metabisulfite mixing of 0.06% in pulp,
Normal temperature stands enzymolysis 24h.Add the yeast of 5/0,000 dosage in zymotic fluid（Zymotic fluid be composition adjustment after pulp）, mixing is all
Even, control fermentation temperature 20～25 DEG C.Utilize plate and frame filter press separation wine pin after fermentation ends, and add the PVPP of 0.08%, under
Being initially separated after glue 15 d, utilizing diatomite filter to filter fruit wine, the former wine canful storage filtering out, non-canful is used
CO2Gas is full of.In 25 DEG C of temperature below conditions, ageing 6 ~ 12 months.Period periodically carries out the detection of physical and chemical index, mainly
Including free SO2, total SO2, the index such as volatile acid.Using before filling and freezing wine tank snap frozen, cryogenic temperature is that wine is above freezing
It 0.5～1 DEG C, is incubated 7 days, takes advantage of cold filtration.The former wine that this process prepares is the faint yellow of clear, remains peach dense
Strongly fragrant fruital and color and luster, wine body is coordinated plentiful, and mellow in taste is submissive tasty and refreshing.
Embodiment 5
Peach fruit carries out choosing fruit, after broken, making beating, add pectase and 0.004% potassium metabisulfite mixing of 0.06% in pulp,
Normal temperature stands enzymolysis 24h.Add the yeast of 6/0,000 dosage in zymotic fluid（Zymotic fluid be composition adjustment after pulp）, mixing is all
Even, control fermentation temperature 20～25 DEG C.Utilize plate and frame filter press separation wine pin after fermentation ends, and add the PVPP of 0.04%, under
Being initially separated after glue 15 d, utilizing diatomite filter to filter fruit wine, the former wine canful storage filtering out, non-canful is used
CO2Gas is full of.In 25 DEG C of temperature below conditions, ageing 6 ~ 12 months.Period periodically carries out the detection of physical and chemical index, mainly
Including free SO2, total SO2, the index such as volatile acid.Using before filling and freezing wine tank snap frozen, cryogenic temperature is that wine is above freezing
It 0.5～1 DEG C, is incubated 7 days, takes advantage of cold filtration.The former wine that this process prepares is the faint yellow of clear, remains peach dense
Strongly fragrant fruital and color and luster, wine body is coordinated plentiful, and mellow in taste is submissive tasty and refreshing.
Embodiment 6
Peach fruit carries out choosing fruit, after broken, making beating, add pectase and 0.006% potassium metabisulfite mixing of 0.06% in pulp,
Normal temperature stands enzymolysis 24h.Add the yeast of 6/0,000 dosage in zymotic fluid（Zymotic fluid be composition adjustment after pulp）, mixing is all
Even, control fermentation temperature 20～25 DEG C.Utilize plate and frame filter press separation wine pin after fermentation ends, and add the PVPP of 0.04%, under
Being initially separated after glue 15 d, utilizing diatomite filter to filter fruit wine, the former wine canful storage filtering out, non-canful is used
CO2Gas is full of.In 25 DEG C of temperature below conditions, ageing 6 ~ 12 months.Period periodically carries out the detection of physical and chemical index, mainly
Including free SO2, total SO2, the index such as volatile acid.Using before filling and freezing wine tank snap frozen, cryogenic temperature is that wine is above freezing
It 0.5～1 DEG C, is incubated 7 days, takes advantage of cold filtration.The former wine that this process prepares is the faint yellow of clear, remains peach dense
Strongly fragrant fruital and color and luster, wine body is coordinated plentiful, and mellow in taste is submissive tasty and refreshing.
Claims (5)
1. a method for large-scale production peach fruit wine, is characterized in that, carries out according to the following step：Choosing fruit；Broken, making beating；Enzyme
Solve；Composition adjustment；Fermentation；Except wine pin；Lower glue；Clarification filtration；Ageing；Freezing and filtering.
2. the method for large-scale production peach fruit wine according to claim 1, is characterized in that, in described step 3, pectase is used
Amount is 0.02%～0.06%, and the consumption of potassium metabisulfite is 0.003%～0.006%.
3. the method for large-scale production peach fruit wine according to claim 1, is characterized in that, the use of yeast in described step 5
Amount is 4/0,000～6/0,000.
4. the method for large-scale production peach fruit wine according to claim 1, is characterized in that, lower jelly choosing in described step 7
Use PVPP.
5. the method for the large-scale production peach fruit wine according to claim 1 or 4, is characterized in that, lower jelly PVPP consumption is
0.04%～0.08%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610901459.8A CN106434124A (en) | 2016-10-18 | 2016-10-18 | Method for producing peach fruit wine on large scale |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610901459.8A CN106434124A (en) | 2016-10-18 | 2016-10-18 | Method for producing peach fruit wine on large scale |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106434124A true CN106434124A (en) | 2017-02-22 |
Family
ID=58173871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610901459.8A Pending CN106434124A (en) | 2016-10-18 | 2016-10-18 | Method for producing peach fruit wine on large scale |
Country Status (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111793543A (en) * | 2020-07-18 | 2020-10-20 | 淮阴工学院 | Preparation method of honey peach fruit wine with stable color |
| CN113136297A (en) * | 2021-05-12 | 2021-07-20 | 上海食品科技学校 | Method for producing blueberry wine in large scale |
| CN113293077A (en) * | 2021-06-21 | 2021-08-24 | 株洲市农业科学研究所 | Production process for preparing fruit wine by fermenting whole yellow peaches |
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| CN1699535A (en) * | 2005-05-16 | 2005-11-23 | 辽宁海丰果业有限公司 | Process for making fermented south fruit pear wine |
| CN101041798A (en) * | 2007-01-10 | 2007-09-26 | 新疆库尔勒香梨股份有限公司 | Fragrant pear fruit wine production technology |
| CN102586051A (en) * | 2012-03-05 | 2012-07-18 | 姜志德 | Technology for producing wine through fermenting Laiyang pears |
| CN102649927A (en) * | 2012-05-07 | 2012-08-29 | 北京农业职业学院 | Preparation method for flat peach wine |
| CN104277949A (en) * | 2014-09-28 | 2015-01-14 | 天津多吉果酒工程技术有限公司 | Brewing process of health fruit wine |
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2016
- 2016-10-18 CN CN201610901459.8A patent/CN106434124A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1699535A (en) * | 2005-05-16 | 2005-11-23 | 辽宁海丰果业有限公司 | Process for making fermented south fruit pear wine |
| CN101041798A (en) * | 2007-01-10 | 2007-09-26 | 新疆库尔勒香梨股份有限公司 | Fragrant pear fruit wine production technology |
| CN102586051A (en) * | 2012-03-05 | 2012-07-18 | 姜志德 | Technology for producing wine through fermenting Laiyang pears |
| CN102649927A (en) * | 2012-05-07 | 2012-08-29 | 北京农业职业学院 | Preparation method for flat peach wine |
| CN104277949A (en) * | 2014-09-28 | 2015-01-14 | 天津多吉果酒工程技术有限公司 | Brewing process of health fruit wine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111793543A (en) * | 2020-07-18 | 2020-10-20 | 淮阴工学院 | Preparation method of honey peach fruit wine with stable color |
| CN113136297A (en) * | 2021-05-12 | 2021-07-20 | 上海食品科技学校 | Method for producing blueberry wine in large scale |
| CN113293077A (en) * | 2021-06-21 | 2021-08-24 | 株洲市农业科学研究所 | Production process for preparing fruit wine by fermenting whole yellow peaches |
| CN113293077B (en) * | 2021-06-21 | 2022-06-17 | 株洲市农业科学研究所 | Production process for preparing fruit wine by fermenting whole yellow peaches |
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Application publication date: 20170222 |