CN108315165A - A kind of perfume pear wine preparation process - Google Patents
A kind of perfume pear wine preparation process Download PDFInfo
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- CN108315165A CN108315165A CN201810422077.6A CN201810422077A CN108315165A CN 108315165 A CN108315165 A CN 108315165A CN 201810422077 A CN201810422077 A CN 201810422077A CN 108315165 A CN108315165 A CN 108315165A
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- 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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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
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- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
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Abstract
The invention discloses a kind of perfume pear wine preparation processes, include the following steps：The kind of pear is removed into its internal kind of pear core using spoon, then it squeezes the juice under conditions of 26 32 degrees Celsius, the perfume the operatic circle Normal juice of formation is again placed in process container, then pectase is added thereto, and the yeast activated liquid to have spread cultivation is placed according to quantity in the perfume the operatic circle Normal juice of processing, then temperature controlled fermentation is carried out, preliminary former wine is subjected to secondary fermentation again, obtained former wine is again placed in processor, then fining agent is added into former wine, and it is mixed, to clarify former wine, then the perfume pear wine after clarification is placed in 37 degrees Celsius of sealed environment, 160 190 days need to be stood.The present invention can ensure the brewing quality of the kind of pear, additionally it is possible to ensure the success rate and its unique mouthfeel of perfume pear wine brewing, and retain the color and luster of the kind of pear.
Description
Technical field
The present invention relates to perfume pear wine preparing technical field more particularly to a kind of perfume pear wine preparation processes.
Background technology
The kind of pear also known as perfume, old perfume, disappear pears, belongs to Persian pears section, and plantation is with a long history, and single plant yield is high, main point
It is distributed in green, sweet, the peaceful area in northwest China.Kind of pear unique flavor, nutritive value is high, containing there are many amino acid, flavonoids
Object, alkaloid and vitamin, the laudatory title with " pollution-free food ".The kind of pear autumn has set in quality, refrigerant cadmium yellow, fruity is slightly sour, ripe
Cold storage afterwards, color of the leather blackening, gravy browning, juice is more after defrosting, food such as dry honey, can not only removing heat from the lung to relieve cough, eliminating stomach-fire, profit
Dry to promote the production of body fluid, take care of health disease of dispelling, and has and lose weight, sober up, improve memory and other effects.As good merchantable brand with both diet and nutrition, the kind of pear
It is deep since ancient times to be pursued by the men of literature and writing.And perfume pear wine in the prior art is in the preparation, the kind of pear be easy to happen it is rotten,
To influence the mouthfeel of perfume pear wine, if serious, the failure of brewing can be caused.For this purpose, we have proposed a kind of perfume pear wines
Preparation process.
Invention content
The present invention proposes a kind of perfume pear wine preparation process, to solve the problems mentioned in the above background technology.
The present invention proposes a kind of perfume pear wine preparation process, includes the following steps：
S1：It selects fresh, ripe, appearance well and the kind of pear of no disease and pests harm is raw material, and to the selected kind of pear
It weighs, error when weighing need to control within 2 percent；
S2：The kind of pear after weighing in S1 is removed into its internal kind of pear core using spoon, so as to form pulp,
And be added to the pulp after stoning in beater immediately, and the addition color protection water into beater need to be shifted to an earlier date, to be carried out to pulp
Then color protection squeezes the juice under conditions of 26-32 degrees Celsius, and slowly adds anti-corrosion into beater in juice-extracting process
Agent after the completion of waiting for that it is squeezed the juice, using gauze coarse filtration, is then filtered with 90-120 mesh sieves again, therein to remove
Impurity and large particle, you can obtain clarification perfume the operatic circle Normal juice；
S3：The perfume the operatic circle Normal juice formed in S2 is again placed in process container, then adds pectase thereto, and
Mixing processing is carried out in 34-40 degrees Celsius of environment；
S4：The yeast activated liquid to have spread cultivation is chosen, and the yeast activated liquid to have spread cultivation is placed in the perfume (or spice) handled in S3 according to quantity
In water the operatic circle Normal juice, after it is mixed evenly, perfume the operatic circle Normal juice is sealed, then carries out temperature controlled fermentation, daily
Stirring 1-2 times, temperature are set as 22-25 degrees Celsius, and fermentation time is 6-9 days, after fermentation, forms preliminary former wine, spare；
S5：The preliminary former wine formed in S4 is filtered it using 110-130 mesh filter clothes, the perfume on surface will be floated on
Pears residue filter is gone out, and then carries out secondary fermentation, and secondary fermentation temperature is controlled at 16-20 degrees Celsius, and secondary fermentation
Time is 6-9 days, after the completion up to former wine；
S6：After secondary fermentation, obtained former wine is again placed in processor, is then added into former wine clear
Clear agent, and it is mixed, to clarify former wine, it is Celsius that the perfume pear wine after clarification is then placed in 3-7
In the sealed environment of degree, 160-190 days need to be stood, carries out membrane filtration, degerming, filling to get perfume pear wine finished product later.
The present invention also provides a kind of activated yeast liquid preparing process, include the following steps：Weigh 6g yeast powders, and by ferment
Female powder is placed in processor, and 2% sucrose sterile water is then added into processor, the yeast powder in processor is diluted to
Then 100mL activated in 36-39 degrees Celsius of environment, and soak time is 15-20min, is then made and has been spread cultivation
Yeast activated liquid.
Preferably, the color protection water in S2 be sodium chloride, citric acid and water mixed liquor, and sodium chloride, citric acid with
And the molal weight ratio of water is 5：1：1000.
Preferably, the preservative in S2 is the mixed liquor of inclined potassium sulfate and water, and mole of potassium sulfate and water partially
Mass ratio is 1：2800.
Preferably, the spoon in S2 is killing before use, need to be placed in spoon and carry out disinfection in 90-120 degrees Celsius of water
Bacterium is handled, to ensure clean degree that spoon uses.
Preferably, the fining agent in S6 is specially the mixing of sodium citrate, casein, bentonite and acid protease
Liquid, and sodium citrate, casein, bentonite and acid protease molal weight ratio are 1：2：2：0.1.
Preferably, the pectase in S3 and the molal weight ratio of perfume the operatic circle Normal juice are 1：600.
Preferably, among the above, used container, before use, the sterilization processing that carries out disinfection to it is all needed, to ensure
Its internal clean degree.
A kind of perfume pear wine preparation process proposed by the present invention, advantageous effect are：Perfume pear wine preparation process passes through
Processing of the early period to the kind of pear can ensure the brewing quality of the kind of pear, effectively reduce the impurity content in perfume pear wine, protect
The quality for having demonstrate,proved it, in brewing, by unique temperature and time, can ensure perfume pear wine brewing success rate and
Its unique mouthfeel, passes through the addition of color protection water, additionally it is possible to which the color and luster for retaining the kind of pear, the taste and consumption for meeting modern need
It asks, is suitble to promote on a large scale.
Specific implementation mode
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
The present invention proposes a kind of perfume pear wine preparation process, includes the following steps：
S1：It selects fresh, ripe, appearance well and the kind of pear of no disease and pests harm is raw material, and to the selected kind of pear
It weighs, error when weighing need to control within 2 percent；
S2：The kind of pear after weighing in S1 is removed into its internal kind of pear core using spoon, so as to form pulp,
And be added to the pulp after stoning in beater immediately, and the addition color protection water into beater need to be shifted to an earlier date, to be carried out to pulp
Then color protection squeezes the juice under conditions of 26 degrees Celsius, and slowly adds preservative into beater in juice-extracting process, wait for
After the completion of it is squeezed the juice, using gauze coarse filtration, be then filtered again with 90-120 mesh sieves, to remove impurity therein with
And large particle, you can obtain clarification perfume the operatic circle Normal juice；
S3：The perfume the operatic circle Normal juice formed in S2 is again placed in process container, then adds pectase thereto, and
Mixing processing is carried out in 34 degrees Celsius of environment；
S4：The yeast activated liquid to have spread cultivation is chosen, and the yeast activated liquid to have spread cultivation is placed in the perfume (or spice) handled in S3 according to quantity
In water the operatic circle Normal juice, after it is mixed evenly, perfume the operatic circle Normal juice is sealed, then carries out temperature controlled fermentation, daily
Stirring 1-2 times, temperature are set as 22 degrees Celsius, and fermentation time is 6 days, after fermentation, forms preliminary former wine, spare；
S5：The preliminary former wine formed in S4 is filtered it using 110-130 mesh filter clothes, the perfume on surface will be floated on
Pears residue filter is gone out, and then carries out secondary fermentation, and secondary fermentation temperature is controlled at 16 degrees Celsius, and the secondary fermentation time
It it is 6 days, after the completion up to former wine；
S6：After secondary fermentation, obtained former wine is again placed in processor, is then added into former wine clear
Clear agent, and it is mixed, to clarify former wine, the perfume pear wine after clarification is then placed in 3 degrees Celsius
Sealed environment in, 160 days need to be stood, carry out membrane filtration, degerming, filling to get perfume pear wine finished product later.
The present invention also provides a kind of activated yeast liquid preparing process, include the following steps：Weigh 6g yeast powders, and by ferment
Female powder is placed in processor, and 2% sucrose sterile water is then added into processor, the yeast powder in processor is diluted to
Then 100mL is activated in the environment of 36 degrees Celsius, and soak time is 15min, and the yeast to have spread cultivation is then made and lives
Change liquid.
Color protection water in S2 is the mixed liquor of sodium chloride, citric acid and water, and sodium chloride, citric acid and water rub
Your mass ratio is 5：1：1000.
Preservative in S2 is the mixed liquor of inclined potassium sulfate and water, and the molal weight ratio of potassium sulfate and water partially is
1：2800.
Spoon before use, the sterilization processing that carries out disinfection need to be placed in 90 degrees Celsius of water, to protect by the spoon in S2
The clean degree that card spoon uses.
Fining agent in S6 is specially the mixed liquor of sodium citrate, casein, bentonite and acid protease, and lemon
Sour sodium, casein, bentonite and acid protease molal weight ratio are 1：2：2：0.1.
The molal weight ratio of pectase and perfume the operatic circle Normal juice in S3 is 1：600.
Among the above, used container, before use, the sterilization processing that carries out disinfection to it is all needed, to ensure inside it
Clean degree.
Embodiment 2
The present invention proposes a kind of perfume pear wine preparation process, includes the following steps：
S1：It selects fresh, ripe, appearance well and the kind of pear of no disease and pests harm is raw material, and to the selected kind of pear
It weighs, error when weighing need to control within 2 percent；
S2：The kind of pear after weighing in S1 is removed into its internal kind of pear core using spoon, so as to form pulp,
And be added to the pulp after stoning in beater immediately, and the addition color protection water into beater need to be shifted to an earlier date, to be carried out to pulp
Then color protection squeezes the juice under conditions of 28 degrees Celsius, and slowly adds preservative into beater in juice-extracting process, wait for
After the completion of it is squeezed the juice, using gauze coarse filtration, be then filtered again with 90-120 mesh sieves, to remove impurity therein with
And large particle, you can obtain clarification perfume the operatic circle Normal juice；
S3：The perfume the operatic circle Normal juice formed in S2 is again placed in process container, then adds pectase thereto, and
Mixing processing is carried out in the environment of 36 degrees Celsius；
S4：The yeast activated liquid to have spread cultivation is chosen, and the yeast activated liquid to have spread cultivation is placed in the perfume (or spice) handled in S3 according to quantity
In water the operatic circle Normal juice, after it is mixed evenly, perfume the operatic circle Normal juice is sealed, then carries out temperature controlled fermentation, daily
Stirring 1-2 times, temperature are set as 23 degrees Celsius, and fermentation time is 7 days, after fermentation, forms preliminary former wine, spare；
S5：The preliminary former wine formed in S4 is filtered it using 110-130 mesh filter clothes, the perfume on surface will be floated on
Pears residue filter is gone out, and then carries out secondary fermentation, and secondary fermentation temperature is controlled at 18 degrees Celsius, and the secondary fermentation time
It it is 7 days, after the completion up to former wine；
S6：After secondary fermentation, obtained former wine is again placed in processor, is then added into former wine clear
Clear agent, and it is mixed, to clarify former wine, the perfume pear wine after clarification is then placed in 4 degrees Celsius
Sealed environment in, 170 days need to be stood, carry out membrane filtration, degerming, filling to get perfume pear wine finished product later.
The present invention also provides a kind of activated yeast liquid preparing process, include the following steps：Weigh 6g yeast powders, and by ferment
Female powder is placed in processor, and 2% sucrose sterile water is then added into processor, the yeast powder in processor is diluted to
Then 100mL is activated in 37 degrees Celsius of environment, and soak time is 16min, and the yeast to have spread cultivation is then made and lives
Change liquid.
Color protection water in S2 is the mixed liquor of sodium chloride, citric acid and water, and sodium chloride, citric acid and water rub
Your mass ratio is 5：1：1000.
Preservative in S2 is the mixed liquor of inclined potassium sulfate and water, and the molal weight ratio of potassium sulfate and water partially is
1：2800.
Spoon before use, the sterilization processing that carries out disinfection need to be placed in 100 degrees Celsius of water, to protect by the spoon in S2
The clean degree that card spoon uses.
Fining agent in S6 is specially the mixed liquor of sodium citrate, casein, bentonite and acid protease, and lemon
Sour sodium, casein, bentonite and acid protease molal weight ratio are 1：2：2：0.1.
The molal weight ratio of pectase and perfume the operatic circle Normal juice in S3 is 1：600.
Among the above, used container, before use, the sterilization processing that carries out disinfection to it is all needed, to ensure inside it
Clean degree.
Embodiment 3
The present invention proposes a kind of perfume pear wine preparation process, includes the following steps：
S1：It selects fresh, ripe, appearance well and the kind of pear of no disease and pests harm is raw material, and to the selected kind of pear
It weighs, error when weighing need to control within 2 percent；
S2：The kind of pear after weighing in S1 is removed into its internal kind of pear core using spoon, so as to form pulp,
And be added to the pulp after stoning in beater immediately, and the addition color protection water into beater need to be shifted to an earlier date, to be carried out to pulp
Then color protection squeezes the juice under conditions of 30 degrees Celsius, and slowly adds preservative into beater in juice-extracting process, wait for
After the completion of it is squeezed the juice, using gauze coarse filtration, be then filtered again with 90-120 mesh sieves, to remove impurity therein with
And large particle, you can obtain clarification perfume the operatic circle Normal juice；
S3：The perfume the operatic circle Normal juice formed in S2 is again placed in process container, then adds pectase thereto, and
Mixing processing is carried out in 38 degrees Celsius of environment；
S4：The yeast activated liquid to have spread cultivation is chosen, and the yeast activated liquid to have spread cultivation is placed in the perfume (or spice) handled in S3 according to quantity
In water the operatic circle Normal juice, after it is mixed evenly, perfume the operatic circle Normal juice is sealed, then carries out temperature controlled fermentation, daily
Stirring 1-2 times, temperature are set as 24 degrees Celsius, and fermentation time is 8 days, after fermentation, forms preliminary former wine, spare；
S5：The preliminary former wine formed in S4 is filtered it using 110-130 mesh filter clothes, the perfume on surface will be floated on
Pears residue filter is gone out, and then carries out secondary fermentation, and secondary fermentation temperature is controlled at 18 degrees Celsius, and the secondary fermentation time
It it is 8 days, after the completion up to former wine；
S6：After secondary fermentation, obtained former wine is again placed in processor, is then added into former wine clear
Clear agent, and it is mixed, to clarify former wine, the perfume pear wine after clarification is then placed in 6 degrees Celsius
Sealed environment in, 180 days need to be stood, carry out membrane filtration, degerming, filling to get perfume pear wine finished product later.
The present invention also provides a kind of activated yeast liquid preparing process, include the following steps：Weigh 6g yeast powders, and by ferment
Female powder is placed in processor, and 2% sucrose sterile water is then added into processor, the yeast powder in processor is diluted to
Then 100mL is activated in 38 degrees Celsius of environment, and soak time is 19min, and the yeast to have spread cultivation is then made and lives
Change liquid.
Color protection water in S2 is the mixed liquor of sodium chloride, citric acid and water, and sodium chloride, citric acid and water rub
Your mass ratio is 5：1：1000.
Preservative in S2 is the mixed liquor of inclined potassium sulfate and water, and the molal weight ratio of potassium sulfate and water partially is
1：2800.
Spoon before use, the sterilization processing that carries out disinfection need to be placed in 110 degrees Celsius of water, to protect by the spoon in S2
The clean degree that card spoon uses.
Fining agent in S6 is specially the mixed liquor of sodium citrate, casein, bentonite and acid protease, and lemon
Sour sodium, casein, bentonite and acid protease molal weight ratio are 1：2：2：0.1.
The molal weight ratio of pectase and perfume the operatic circle Normal juice in S3 is 1：600.
Among the above, used container, before use, the sterilization processing that carries out disinfection to it is all needed, to ensure inside it
Clean degree.
Embodiment 4
The present invention proposes a kind of perfume pear wine preparation process, includes the following steps：
S1：It selects fresh, ripe, appearance well and the kind of pear of no disease and pests harm is raw material, and to the selected kind of pear
It weighs, error when weighing need to control within 2 percent；
S2：The kind of pear after weighing in S1 is removed into its internal kind of pear core using spoon, so as to form pulp,
And be added to the pulp after stoning in beater immediately, and the addition color protection water into beater need to be shifted to an earlier date, to be carried out to pulp
Then color protection squeezes the juice under conditions of 32 degrees Celsius, and slowly adds preservative into beater in juice-extracting process, wait for
After the completion of it is squeezed the juice, using gauze coarse filtration, be then filtered again with 90-120 mesh sieves, to remove impurity therein with
And large particle, you can obtain clarification perfume the operatic circle Normal juice；
S3：The perfume the operatic circle Normal juice formed in S2 is again placed in process container, then adds pectase thereto, and
Mixing processing is carried out in 40 degrees Celsius of environment；
S4：The yeast activated liquid to have spread cultivation is chosen, and the yeast activated liquid to have spread cultivation is placed in the perfume (or spice) handled in S3 according to quantity
In water the operatic circle Normal juice, after it is mixed evenly, perfume the operatic circle Normal juice is sealed, then carries out temperature controlled fermentation, daily
Stirring 1-2 times, temperature are set as 25 degrees Celsius, and fermentation time is 9 days, after fermentation, forms preliminary former wine, spare；
S5：The preliminary former wine formed in S4 is filtered it using 110-130 mesh filter clothes, the perfume on surface will be floated on
Pears residue filter is gone out, and then carries out secondary fermentation, and secondary fermentation temperature is controlled at 20 degrees Celsius, and the secondary fermentation time
It it is 9 days, after the completion up to former wine；
S6：After secondary fermentation, obtained former wine is again placed in processor, is then added into former wine clear
Clear agent, and it is mixed, to clarify former wine, it is Celsius that the perfume pear wine after clarification is then placed in 3-7
In the sealed environment of degree, 190 days need to be stood, carries out membrane filtration, degerming, filling to get perfume pear wine finished product later.
The present invention also provides a kind of activated yeast liquid preparing process, include the following steps：Weigh 6g yeast powders, and by ferment
Female powder is placed in processor, and 2% sucrose sterile water is then added into processor, the yeast powder in processor is diluted to
Then 100mL is activated in 39 degrees Celsius of environment, and soak time is 20min, and the yeast to have spread cultivation is then made and lives
Change liquid.
Color protection water in S2 is the mixed liquor of sodium chloride, citric acid and water, and sodium chloride, citric acid and water rub
Your mass ratio is 5：1：1000.
Preservative in S2 is the mixed liquor of inclined potassium sulfate and water, and the molal weight ratio of potassium sulfate and water partially is
1：2800.
Spoon before use, the sterilization processing that carries out disinfection need to be placed in 120 degrees Celsius of water, to protect by the spoon in S2
The clean degree that card spoon uses.
Fining agent in S6 is specially the mixed liquor of sodium citrate, casein, bentonite and acid protease, and lemon
Sour sodium, casein, bentonite and acid protease molal weight ratio are 1：2：2：0.1.
The molal weight ratio of pectase and perfume the operatic circle Normal juice in S3 is 1：600.
Among the above, used container, before use, the sterilization processing that carries out disinfection to it is all needed, to ensure inside it
Clean degree.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of perfume pear wine preparation process, which is characterized in that include the following steps：
S1：It selects fresh, ripe, appearance well and the kind of pear of no disease and pests harm is raw material, and the selected kind of pear is carried out
It weighs, error when weighing need to control within 2 percent；
S2：The kind of pear after weighing in S1 is removed into its internal kind of pear core using spoon, so as to form pulp, and will
Pulp after stoning is added in beater immediately, and need to shift to an earlier date the addition color protection water into beater, to carry out color protection to pulp,
Then it squeezes the juice under conditions of 26-32 degrees Celsius, and slowly adds preservative into beater in juice-extracting process, wait for it
After the completion of squeezing the juice, using gauze coarse filtration, be then filtered again with 90-120 mesh sieves, to remove impurity therein and
Large particle, you can obtain clarification perfume the operatic circle Normal juice；
S3：The perfume the operatic circle Normal juice formed in S2 is again placed in process container, then adds pectase thereto, and
Mixing processing is carried out in 34-40 degrees Celsius of environment；
S4：The yeast activated liquid to have spread cultivation is chosen, and the yeast activated liquid to have spread cultivation is placed in the kind of pear handled in S3 according to quantity
In fruit Normal juice, after it is mixed evenly, perfume the operatic circle Normal juice is sealed, temperature controlled fermentation is then carried out, stirred daily
1-2 times, temperature is set as 22-25 degrees Celsius, and fermentation time is 6-9 days, after fermentation, forms preliminary former wine, spare；
S5：The preliminary former wine formed in S4 is filtered it using 110-130 mesh filter clothes, the kind of pear for floating on surface is residual
Slag filters away, then carries out secondary fermentation, and secondary fermentation temperature is controlled at 16-20 degrees Celsius, and the secondary fermentation time
It it is 6-9 days, after the completion up to former wine；
S6：After secondary fermentation, obtained former wine is again placed in processor, clarification is then added into former wine
Agent, and it is mixed, to clarify former wine, the perfume pear wine after clarification is then placed in 3-7 degrees Celsius
Sealed environment in, 160-190 days need to be stood, carry out membrane filtration, degerming, filling to get perfume pear wine finished product later.
2. a kind of activated yeast liquid preparing process according to claim 1, which is characterized in that include the following steps：It weighs
6g yeast powders, and yeast powder is placed in processor, 2% sucrose sterile water is then added into processor, it will be in processor
Yeast powder is diluted to 100mL, is then activated in 36-39 degrees Celsius of environment, and soak time is 15-20min, then
The yeast activated liquid to have spread cultivation is made.
3. a kind of perfume pear wine preparation process according to claim 1, it is characterised in that：Color protection water in S2 is chlorination
The mixed liquor of sodium, citric acid and water, and the molal weight ratio of sodium chloride, citric acid and water is 5：1：1000.
4. a kind of perfume pear wine preparation process according to claim 1, it is characterised in that：Preservative in S2 is inclined sulphur
The mixed liquor of sour potassium and water, and the molal weight ratio of potassium sulfate and water is 1 partially：2800.
5. a kind of perfume pear wine preparation process according to claim 1, it is characterised in that：Spoon in S2 is using
Before, spoon need to be placed in in 90-120 degrees Celsius of water the sterilization processing that carries out disinfection, to ensure clean degree that spoon uses.
6. a kind of perfume pear wine preparation process according to claim 1, it is characterised in that：Fining agent in S6 is specially
The mixed liquor of sodium citrate, casein, bentonite and acid protease, and sodium citrate, casein, bentonite and acidic protein
Enzyme molal weight ratio is 1：2：2：0.1.
7. a kind of perfume pear wine preparation process according to claim 1, it is characterised in that：Pectase in S3 and perfume
The molal weight ratio of the operatic circle Normal juice is 1：600.
8. a kind of perfume pear wine preparation process according to claim 1, it is characterised in that：Among the above, used appearance
Device, before use, the sterilization processing that carries out disinfection to it is all needed, to ensure its internal clean degree.
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| CN201810422077.6A CN108315165A (en) | 2018-05-04 | 2018-05-04 | A kind of perfume pear wine preparation process |
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Citations (6)
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|---|---|---|---|---|
| CN1335385A (en) * | 2001-08-09 | 2002-02-13 | 代彦君 | Pear wine and its making process |
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| 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 |
| CN103451066A (en) * | 2013-09-21 | 2013-12-18 | 山东农业大学 | Processing method of dry type fragrant pear fermented wine |
| CN103740531A (en) * | 2014-01-13 | 2014-04-23 | 陕西科技大学 | Dry type pear wine and preparation method thereof |
| CN106867736A (en) * | 2017-02-21 | 2017-06-20 | 贺州学院 | A kind of fining agent of wild grape wine |
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2018
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| CN1335385A (en) * | 2001-08-09 | 2002-02-13 | 代彦君 | Pear wine and its making process |
| CN1635079A (en) * | 2004-11-05 | 2005-07-06 | 杜宝海 | Process for preparing fermented glutinous rice |
| 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 |
| CN103451066A (en) * | 2013-09-21 | 2013-12-18 | 山东农业大学 | Processing method of dry type fragrant pear fermented wine |
| CN103740531A (en) * | 2014-01-13 | 2014-04-23 | 陕西科技大学 | Dry type pear wine and preparation method thereof |
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Effective date of registration: 20181218 Address after: 750000 North University for Nationalities, Wenchang North Street, Xixia District, Yinchuan City, Ningxia Hui Autonomous Region Applicant after: BEIFANG MINZU University Address before: 21-5-302 Fangyuan District, Xixia District, Yinchuan City, Ningxia Hui Autonomous Region Applicant before: Ma Haijun |
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Application publication date: 20180724 |