CN109306306A - A kind of production method of Yangtao wine - Google Patents
A kind of production method of Yangtao wine Download PDFInfo
- Publication number
- CN109306306A CN109306306A CN201710631823.8A CN201710631823A CN109306306A CN 109306306 A CN109306306 A CN 109306306A CN 201710631823 A CN201710631823 A CN 201710631823A CN 109306306 A CN109306306 A CN 109306306A
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- CN
- China
- Prior art keywords
- wine
- fermentation
- yangtao
- jar
- production method
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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 kind of production methods of Yangtao wine, take Kiwi berry 500g-600g, and autumn pear, kumquat and each 200g-300g of orange are successively cleaned with light salt brine, clear water, clear water, 40 DEG C of warm water；Fruit is beaten, is put into wine jar, white wine 150g-200g is injected into clean wine jar；Red yeast rice 20g-60g is added into wine jar, stirs evenly；Wine jar is sealed fermentation, fermentation time 30d-90d, fermentation temperature is 15 DEG C -20 DEG C；Fruit wine after fermentation is subjected to bottled sealing, obtains Yangtao wine.Autumn pear, kumquat and orange is added using Kiwi berry as primary raw material in the present invention, and is made according to special manufacture craft, has easy to operate, the excellent feature of finished product.
Description
Technical field
The present invention relates to fruit wine production field more particularly to a kind of production methods of Yangtao wine.
Background technique
Kiwi berry (scientific name: Actinidia chinensis Planch), also referred to as (Chinese grooseberry is the one of Kiwi berry to Chinese grooseberry
In a artificial Cultivars, the generation for becoming Kiwi berry because using extensively, claim), fruit shape is generally ellipticity, and early stage appearance is in green
Brown is in bronzing after mature, and epidermis covers dense villus, edible, be inside pulp bright green and row's black or
The seed of person's red.Because macaque is fond of, therefore named Kiwi berry；Also have saying be because pericarp cover hair, seemingly macaque and gain the name, be one
Kind quality is fresh and tender, full of nutrition, the delicious fruit of flavor.
But also lack the formula and production method of new Yangtao wine at present.
Summary of the invention
Goal of the invention: in view of the deficiencies of the prior art with defect, the present invention provides a kind of production method of Yangtao wine, with
Kiwi berry is primary raw material, autumn pear, kumquat and orange is added, and be made according to special manufacture craft, has operation letter
It is single, the excellent feature of finished product.
A kind of technical solution: production method of Yangtao wine of the present invention, it is characterised in that: include the following steps,
(1) Kiwi berry 500g-600g, autumn pear, kumquat and each 200g-300g of orange are taken, successively with light salt brine, clear water, clear
Water, 40 DEG C of warm water cleanings；
(2) fruit of step (1) is beaten, is put into wine jar, white wine 150g-200g is injected into clean wine jar；
(3) red yeast rice 20g-60g is added into wine jar, stirs evenly；
(4) wine jar is sealed fermentation, fermentation time 30d-90d, fermentation temperature is 15 DEG C -20 DEG C；
(5) fruit wine after fermentation is subjected to bottled sealing, obtains Yangtao wine.
Preferably, Kiwi berry 550g-560g is added in the step (1).Autumn pear, gold are added in the step (1)
Tangerine and each 250g-260g of orange.White wine 160g-170g is injected in the step (2).Red yeast rice is added in the step (3)
30g-40g。
The utility model has the advantages that compared with prior art, the present invention has following remarkable advantage: Yangtao wine of the invention is with macaque
Peach is primary raw material, autumn pear, kumquat and orange is added, and be made according to special manufacture craft, have it is easy to operate, at
The excellent beneficial effect of product.
Specific embodiment
Embodiment 1:
A kind of production method of the Yangtao wine of the present embodiment, it is characterised in that: include the following steps,
(1) Kiwi berry 500g, autumn pear, kumquat and each 200g of orange are taken, light salt brine, clear water, clear water, 40 DEG C of warm water are successively used
Cleaning；
(2) fruit of step (1) is beaten, is put into wine jar, white wine 150g is injected into clean wine jar；
(3) red yeast rice 20g is added into wine jar, stirs evenly；
(4) wine jar is sealed fermentation, fermentation time 30d, fermentation temperature is 15 DEG C；
(5) fruit wine after fermentation is subjected to bottled sealing, obtains Yangtao wine.
Embodiment 2:
A kind of production method of the Yangtao wine of the present embodiment, it is characterised in that: include the following steps,
(1) Kiwi berry 600g, autumn pear, kumquat and each 300g of orange are taken, light salt brine, clear water, clear water, 40 DEG C of warm water are successively used
Cleaning；
(2) fruit of step (1) is beaten, is put into wine jar, white wine 200g is injected into clean wine jar；
(3) red yeast rice 60g is added into wine jar, stirs evenly；
(4) wine jar is sealed fermentation, fermentation time 90d, fermentation temperature is 20 DEG C；
(5) fruit wine after fermentation is subjected to bottled sealing, obtains Yangtao wine.
Embodiment 3:
A kind of production method of the Yangtao wine of the present embodiment, it is characterised in that: include the following steps,
(1) Kiwi berry 550g, autumn pear, kumquat and each 250g of orange are taken, light salt brine, clear water, clear water, 40 DEG C of warm water are successively used
Cleaning；
(2) fruit of step (1) is beaten, is put into wine jar, white wine 160g is injected into clean wine jar；
(3) red yeast rice 30g is added into wine jar, stirs evenly；
(4) wine jar is sealed fermentation, fermentation time 30d, fermentation temperature is 15 DEG C；
(5) fruit wine after fermentation is subjected to bottled sealing, obtains Yangtao wine.
Embodiment 4:
A kind of production method of the Yangtao wine of the present embodiment, it is characterised in that: include the following steps,
(1) Kiwi berry 560g, autumn pear, kumquat and each 260g of orange are taken, light salt brine, clear water, clear water, 40 DEG C of warm water are successively used
Cleaning；
(2) fruit of step (1) is beaten, is put into wine jar, white wine 170g is injected into clean wine jar；
(3) red yeast rice 40g is added into wine jar, stirs evenly；
(4) wine jar is sealed fermentation, fermentation time 90d, fermentation temperature is 20 DEG C；
(5) fruit wine after fermentation is subjected to bottled sealing, obtains Yangtao wine.
Embodiment 5:
A kind of production method of the Yangtao wine of the present embodiment, it is characterised in that: include the following steps,
(1) Kiwi berry 555g, autumn pear, kumquat and each 255g of orange are taken, light salt brine, clear water, clear water, 40 DEG C of warm water are successively used
Cleaning；
(2) fruit of step (1) is beaten, is put into wine jar, white wine 165g is injected into clean wine jar；
(3) red yeast rice 35g is added into wine jar, stirs evenly；
(4) wine jar is sealed fermentation, fermentation time 60d, fermentation temperature is 17 DEG C；
(5) fruit wine after fermentation is subjected to bottled sealing, obtains Yangtao wine.
Claims (5)
1. a kind of production method of Yangtao wine, it is characterised in that: include the following steps,
(1) Kiwi berry 500g-600g, autumn pear, kumquat and each 200g-300g of orange are taken, light salt brine, clear water, clear water, 40 are successively used
The cleaning of DEG C warm water；
(2) fruit of step (1) is beaten, is put into wine jar, white wine 150g-200g is injected into clean wine jar；
(3) red yeast rice 20g-60g is added into wine jar, stirs evenly；
(4) wine jar is sealed fermentation, fermentation time 30d-90d, fermentation temperature is 15 DEG C -20 DEG C；
(5) fruit wine after fermentation is subjected to bottled sealing, obtains Yangtao wine.
2. a kind of production method of Yangtao wine according to claim 1, it is characterised in that: add in the step (1)
Enter Kiwi berry 550g-560g.
3. a kind of production method of Yangtao wine according to claim 1, it is characterised in that: add in the step (1)
Enter autumn pear, kumquat and each 250g-260g of orange.
4. a kind of production method of Yangtao wine according to claim 1, it is characterised in that: note in the step (2)
Enter white wine 160g-170g.
5. a kind of production method of Yangtao wine according to claim 1, it is characterised in that: add in the step (3)
Enter red yeast rice 30g-40g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710631823.8A CN109306306A (en) | 2017-07-28 | 2017-07-28 | A kind of production method of Yangtao wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710631823.8A CN109306306A (en) | 2017-07-28 | 2017-07-28 | A kind of production method of Yangtao wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109306306A true CN109306306A (en) | 2019-02-05 |
Family
ID=65205131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710631823.8A Pending CN109306306A (en) | 2017-07-28 | 2017-07-28 | A kind of production method of Yangtao wine |
Country Status (1)
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| CN (1) | CN109306306A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113337357A (en) * | 2021-07-12 | 2021-09-03 | 临夏回族自治州农业科学院 | Method for preparing cortex lycii distilled liquor |
-
2017
- 2017-07-28 CN CN201710631823.8A patent/CN109306306A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113337357A (en) * | 2021-07-12 | 2021-09-03 | 临夏回族自治州农业科学院 | Method for preparing cortex lycii distilled liquor |
| CN113337357B (en) * | 2021-07-12 | 2023-03-24 | 临夏回族自治州农业科学院 | Method for preparing cortex lycii distilled liquor |
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Legal Events
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190205 |