CN107083307A - A kind of preparation method of apricot fruit wine - Google Patents
A kind of preparation method of apricot fruit wine Download PDFInfo
- Publication number
- CN107083307A CN107083307A CN201710526660.7A CN201710526660A CN107083307A CN 107083307 A CN107083307 A CN 107083307A CN 201710526660 A CN201710526660 A CN 201710526660A CN 107083307 A CN107083307 A CN 107083307A
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- apricot
- magma
- fermentation
- 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
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- Chemical & Material Sciences (AREA)
- 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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
A kind of preparation method of apricot fruit wine, using apricot fresh fruit as raw material, apricot magma is made in cleaned and squeezing, will be sterilized after magma by fermentation preceding sterilization, tune sugar, alcoholic fermentation, filtering, fermentation, obtains apricot fruit wine.The smell of fruits is very sweet for abricotine wine produced by the present invention, color stability, mellow in taste, quality better.
Description
Technical field
The present invention relates to a kind of preparation method of fruit wine, more particularly, to a kind of preparation method of apricot fruit wine.
Background technology
Four seasons fruit can extend hundreds of kinds of even thousands of kinds fruit wine, preserved fruit, the production of fruit juice product industry, not only in China
Selling market has a extensive future, and market also surely can be popular abroad, because we are resource big countries, other countries can not be equal to
Than, national 1 year about 500,000,000,000 sales volume of five big Ko-ji insects, the related industry of such as fruit fruit wine, which is risen, can capture 20-60%, that
It is exactly hundreds of hundred million, several hundred billion market share, prospect is unimaginable.
The content of the invention
The technical problems to be solved by the invention be existing apricot fruit wine apricot crushing juice rate present in production method it is low,
There is provided a kind of nutritious, mouthfeel is strong, fruity is fragrant for the defect such as hydrolysis result is not good, fruit wine ageing time length, color and luster are unstable
Alcohol and the apricot fruit wine preparation method that the ageing time is short, saccharomycete is pure, hydrolysis result is good.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of apricot fruit wine, using apricot fresh fruit as raw material, apricot magma is made, its feature in cleaned and squeezing
It is to comprise the steps of：
Sterilized before a, fermentation：Under normal temperature, apricot magma is boiled 45-60 minutes；
B, tune sugar：Apricot magma sugar content is detected, by content control in 17-20%, the excessive addition distilled water of content, content is too small
Add sucrose；
C, alcoholic fermentation：3%-5% yeast is added, is stirred, in the environment of 20 DEG C -28 DEG C, ferments 34-43 days, obtains
Zymotic fluid；
D, filtering：Zymotic fluid is filtered with diatomite filter, settled solution is obtained；
Sterilized after e, fermentation：Settled solution is subjected to pasteurization, apricot fruit wine is obtained.
The present invention has the advantage that：The smell of fruits is very sweet for abricotine wine produced by the present invention, color stability, mellow in taste, quality
It is good.
Embodiment
Embodiment 1：
A kind of preparation method of apricot fruit wine, using apricot fresh fruit as raw material, apricot magma is made, its feature in cleaned and squeezing
It is to comprise the steps of：
Sterilized before a, fermentation：Under normal temperature, apricot magma is boiled 45 minutes；
B, tune sugar：Apricot magma sugar content is detected, by content control in 17%, the excessive addition distilled water of content, the too small addition of content
Sucrose；
C, alcoholic fermentation：The yeast of addition 3%, stirs, in the environment of 20 DEG C, ferments 43 days, obtains zymotic fluid；
D, filtering：Zymotic fluid is filtered with diatomite filter, settled solution is obtained；
Sterilized after e, fermentation：Settled solution is subjected to pasteurization, apricot fruit wine is obtained.
Embodiment 2：
A kind of preparation method of apricot fruit wine, using apricot fresh fruit as raw material, apricot magma is made, its feature in cleaned and squeezing
It is to comprise the steps of：
Sterilized before a, fermentation：Under normal temperature, apricot magma is boiled 52 minutes；
B, tune sugar：Apricot magma sugar content is detected, by content control in 18%, the excessive addition distilled water of content, the too small addition of content
Sucrose；
C, alcoholic fermentation：The yeast of addition 4%, stirs, in the environment of 24 DEG C, ferments 39 days, obtains zymotic fluid；
D, filtering：Zymotic fluid is filtered with diatomite filter, settled solution is obtained；
Sterilized after e, fermentation：Settled solution is subjected to pasteurization, apricot fruit wine is obtained.
Embodiment 3：
A kind of preparation method of apricot fruit wine, using apricot fresh fruit as raw material, apricot magma is made, its feature in cleaned and squeezing
It is to comprise the steps of：
Sterilized before a, fermentation：Under normal temperature, apricot magma is boiled 60 minutes；
B, tune sugar：Apricot magma sugar content is detected, by content control in 20%, the excessive addition distilled water of content, the too small addition of content
Sucrose；
C, alcoholic fermentation：The yeast of addition 5%, stirs, in the environment of 28 DEG C, ferments 34 days, obtains zymotic fluid；
D, filtering：Zymotic fluid is filtered with diatomite filter, settled solution is obtained；
Sterilized after e, fermentation：Settled solution is subjected to pasteurization, apricot fruit wine is obtained.
Claims (1)
1. a kind of preparation method of apricot fruit wine, using apricot fresh fruit as raw material, apricot magma is made, and it is special in cleaned and squeezing
Levy and be to comprise the steps of：
Sterilized before a, fermentation：Under normal temperature, apricot magma is boiled 45-60 minutes；
B, tune sugar：Apricot magma sugar content is detected, by content control in 17-20%, the excessive addition distilled water of content, content is too small
Add sucrose；
C, alcoholic fermentation：3%-5% yeast is added, is stirred, in the environment of 20 DEG C -28 DEG C, ferments 34-43 days, obtains
Zymotic fluid；
D, filtering：Zymotic fluid is filtered with diatomite filter, settled solution is obtained；
Sterilized after e, fermentation：Settled solution is subjected to pasteurization, apricot fruit wine is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710526660.7A CN107083307A (en) | 2017-06-30 | 2017-06-30 | A kind of preparation method of apricot fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710526660.7A CN107083307A (en) | 2017-06-30 | 2017-06-30 | A kind of preparation method of apricot fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107083307A true CN107083307A (en) | 2017-08-22 |
Family
ID=59605974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710526660.7A Withdrawn CN107083307A (en) | 2017-06-30 | 2017-06-30 | A kind of preparation method of apricot fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107083307A (en) |
-
2017
- 2017-06-30 CN CN201710526660.7A patent/CN107083307A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170822 |