CN115322858A - Brewing method of special yellow pear wine - Google Patents

Brewing method of special yellow pear wine Download PDF

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CN115322858A
CN115322858A CN202210497822.XA CN202210497822A CN115322858A CN 115322858 A CN115322858 A CN 115322858A CN 202210497822 A CN202210497822 A CN 202210497822A CN 115322858 A CN115322858 A CN 115322858A
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wine
yellow
pear
fruit
yellow pear
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周颖
吴小敏
冯翰杰
石芮芮
李昀哲
郝凤娇
于杰
张军
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Tianjin Agricultural University
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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
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • 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
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04—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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

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Abstract

The invention provides a brewing method of a special yellow pear wine, which comprises the steps of raw material selection, raw material treatment, an anti-oxidation process, fragrance structure adjustment, fermentation brewing, wine blending, stability test, post-treatment and the like, and realizes the brewing of the special yellow pear wine. The invention is characterized in that the inoxidizability of pears is increased in the process design, the aroma of the pear wine is enriched, the blended yellow pear wine is golden in color, clear and transparent, has the typical aroma of yellow pears, and is rich in fruit aroma, complex in aroma structure, mellow and mellow in taste, plump and harmonious, and lasting in aftertaste.

Description

Brewing method of special yellow pear wine
Technical Field
The invention relates to the technical field of wine brewing, in particular to brewing and a process of pear wine.
Background
The fresh Huangguo pear is in the shape of goose egg, and has golden color, thin and soft peel and strong fruit flavor. The sour taste of the pulp is unique and contains various mineral elements and various trace elements. The fruit has unique health-care functions in the aspects of cooling, relieving fever, reducing blood pressure, relieving cough, dissolving phlegm and moistening lung, can also increase appetite, promote digestion, is beneficial to deficiency of the body and body fluid, can supplement trace elements such as calcium, phosphorus, iron and the like in a human body after long-term eating, and enhances immunity. The yellow pear wine brewed by fermenting the yellow pears and the Gansu Fuji apples not only can highlight the flavor of the yellow pear wine, but also can increase the nutritional ingredients of the yellow pear wine and enrich the taste of the yellow pear wine.
The related production technologies comprise flavored fruit wine and blended fruit wine, the prior art usually adopts additional white granulated sugar to achieve the purpose, however, semi-sweet or sweet flavored wine prepared by adding white granulated sugar has too much sweet feeling and affects the taste, the flavored fruit wine produced in addition usually shows that the wine body is not mellow and mellow, the bouquet is monotonous and not strong enough, the quality and the taste of the product cannot meet the requirements of consumers on pure nature without addition, the designed brewing process not only well retains the nutritional ingredients of the Huangguo pears, and the sugar degree is adjusted by adding sophora flower honey during brewing, so that the brewed pear wine is full and has special fragrance.
The yield of yellow pears in the same county of autonomous state of yellow south-China Tibetan is very rich, but a large amount of pears are accumulated due to high transportation cost in remote areas of the Qinghai, and in addition, the problems that fresh yellow pears are not suitable for storage, are easy to decay and deteriorate and the like are solved, so that huge economic loss is brought to local fruit growers. Therefore, the project actively responds to the national poverty-removing and hardness-attacking strategy, carries out scientific and technological assistance work, supports economic construction and talent development of autonomous nationality and counties of the south-yellow-province, cooperates with a same-kernel Longzhuangyuan green livestock product limited company to deeply process the yellow fruit pears, solves the problems of difficult storage, excessive rural fruit yield and the like of the yellow fruit pears by taking the frozen yellow fruit pears as one of raw materials, develops a novel fruit wine taking the yellow fruit pears as the raw material, increases the additional value of the yellow fruit pears and the income of enterprises and farmers, promotes the economic development of fruit processing industry and rural areas, consolidates poverty-removing and hardness-attacking achievements and accelerates the pace of countryside revival.
Disclosure of Invention
In view of the above, the invention aims to provide a brewing method of a special yellow pear wine, which better retains the flavor characteristics and nutritional ingredients of yellow pears and fully exerts the taste and quality of the yellow pear wine.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
a brewing method of a special yellow pear wine is characterized by comprising the following steps: the preparation process comprises the following steps:
1) Selecting frozen yellow pear and fresh apple; crushing frozen yellow pear, juicing, and adding SO 2 Clarifying with 40-60mg/L pectinase 0.02g/L, and feeding into clean fermentation tank; heating the fruit juice in the fermentation tank to concentrate the fruit juice to sugar degree of 250-270g/L, and naturally clarifying for 12 hours.
2) Crushing fresh fructus Mali Pumilae, squeezing to obtain juice, adding 40-60mg/L SO 2 And 0.02g/L of pectinase, clarifying, freezing and concentrating to the sugar degree of 280-320g/L, and separating ice crystals to obtain the concentrated apple juice.
3) Adjusting the sugar degree of the fermentation tank in the step 1), adding 10-15% of the frozen and concentrated apple juice in the step 2) to make the sugar degree reach 290-310g/L (adjusting fruit fragrance), and finally adding sophora flower honey to adjust the sugar degree to 350-360g/L; adding yeast 0.2g/L into fermentation tank, controlling temperature and fermenting, wherein fermentation tank temperature is controlled at 13-15 deg.C;
4) Adding SO when sugar content in fermentation tank reaches 150-170g/L and alcoholic strength reaches 11.0-11.5 2 Then, stopping fermentation at low temperature (-3 ℃), pouring out wine liquid, adding 1.0g/L bentonite for clarification, and storing at the temperature of about 4 ℃ to obtain the yellow fruit pear sweet wine base;
5) Selecting fresh yellow pear and Gansu Fuji apple, which are naturally mature, have no disease fruit and rot fruit; adding 10-20% Gansu Fuji apples into fresh yellow pear, crushing, juicing, and inputting into a fermentation tank; adding SO to the tank 2 40-60mg/L; adding 0.02g/L pectase to clarify (clarification time <)12 hours) into a clean fermentor;
6) Adjusting the sugar degree in the step 5), adding common white granulated sugar into the fermentation tank, adjusting the sugar degree to 195-200g/L, adding yeast into the fermentation tank, and controlling the temperature to 17-19 ℃ for fermentation; stopping alcoholic fermentation when the reducing sugar degree is less than or equal to 4.0g/L, stopping fermentation, adding bentonite into the wine liquid after pouring, clarifying, and filtering to obtain yellow pear dry type wine base;
7) Blending the yellow pear sweet wine base wine and the yellow pear dry wine base wine; and (3) freezing the blended wine, filtering, sterilizing, and performing a stability experiment to obtain the special Huangguo pear fruit wine.
Preferably, in the step 1) of the yellow pear sweet wine base, the frozen yellow pears not only solve the problems that the yellow pears are not easy to store and easy to decay and deteriorate, but also keep the unique nutritional value of fresh fruits and have high juice yield due to moderate sour and sweet taste of the frozen yellow pears.
Preferably, in the step 3), 10-15% of frozen concentrated apple juice is added to adjust the sugar degree of the yellow fruit pear sweet wine base wine to have the function of adjusting the fruit aroma, sophora flower honey is added to adjust the sugar degree of the fermentation liquor, and the fermented fruit wine has unique sophora flower aroma, so that the wine body has unique fruit aroma, flower aroma and other pleasant aroma.
Preferably, in the step 4), the selected fresh yellow pear is from the autonomous Zhou Tongren county of the yellow south Tibetan of China, the fresh yellow pear is golden yellow in color, thin and soft in peel, sweet and crisp in juice, and rich in fruity flavor, contains multiple mineral elements and various trace elements, has unique health-care functions in the aspects of cooling, fever reduction, blood pressure reduction, cough relief, phlegm elimination and lung moistening, can also increase appetite and promote digestion, is beneficial to the people with body deficiency and body fluid deficiency, can supplement the trace elements such as calcium, phosphorus, iron and the like of a human body after being eaten for a long time, and can enhance the immunity.
Preferably, in the step 5) of the dry yellow pear wine base, 10% -20% of Gansu Fuji apples are added into fresh yellow pears to be squeezed into juice, SO that the oxidation resistance of the yellow pears is improved, the brown stain of the pear juice is reduced, and SO is added 2 Has effects of resisting oxidation, inhibiting growth of mixed bacteria, and accelerating subsequent clarification.
Preferably, the types of yeast added in the fermentation of the yellow pear sweet wine base and the yellow pear dry wine base are VL1 of French LAFFORT company, and the addition amount is 0.2g/L.
Preferably, said step 6) is characterized by: the physical and chemical indexes of the obtained yellow fruit pear dry type wine base wine are as follows: alcohol content of 11.0-12% V/V, reducing sugar of 75.0-85.0g/L, total acid content of 4.5-7.0 g/L, free SO 2 15-30 mg/L, total sulfur dioxide is less than or equal to 100mg/L, and volatile acid is less than or equal to 0.6g/L.
Preferably, the step 7) in the mixing and blending is characterized in that the yellow pear sweet wine base and the yellow pear dry wine base are blended according to the ratio of 1. The physical and chemical indexes of the special yellow pear fruit wine are as follows: alcohol content of 11.0-12% V/V, reducing sugar of 75.0-85.0g/L, total acid content of 4.5-7.0 g/L, free SO 2 15-30 mg/L, total sulfur dioxide is less than or equal to 100mg/L, and volatile acid is less than or equal to 0.6g/L.
Compared with the prior art, the brewing method of the characteristic yellow pear wine has the following advantages.
1. The invention is divided into two parts: firstly, in the fermentation part, after squeezing juice of frozen yellow pear, clarifying and concentrating, adding 10-15% of frozen and concentrated apple juice, adding sophora flower honey to adjust the sugar degree, fermenting, and stopping fermentation in advance, so that the sugar degree of the fermentation liquid with the adjusted sugar degree is kept, and the yellow pear sweet wine is prepared without adding glycogen. And secondly, adding 15-20% of Gansu Fuji apples into fresh yellow pears, juicing, clarifying, adding common white granulated sugar, adjusting sugar degree, and fermenting to obtain the dry yellow pear wine.
2. The dry and sweet yellow pear wine produced by the process is golden yellow, has fresh osmanthus fragrance, elegant and harmonious yellow pear aroma and wine aroma (fermentation aroma), flos sophorae aroma, apple aroma and pear aroma, and is mellow, unique, rich, harmonious and plump in taste and long in aftertaste.
3. The invention can be prepared into the yellow pear wines with different sweetness tastes by mixing the yellow pear sweet wines and the yellow pear dry wines in different proportions, has strong controllability, increases the flavor of the product to the maximum extent, and meets the pursuit of modern people on variety diversification. In addition, the raw materials in the production process are yellow pear, gansu Fuji apple and sophora flower honey, and the yellow pear wine is not added except for trace potassium metabisulfite which is required to be added.
4. The yellow fruit pear wine prepared by the invention is golden yellow, clear and transparent, fresh and rich in fruit aroma, complex in aroma, delicate and elegant, has rich yellow fruit pear aroma, is clean and active in taste, balanced and coordinated, mellow, full and fine, and has fragrant and sweet aftertaste for a long time.
Detailed Description
To further illustrate the contents, features and effects of the present invention, the present invention will be further described by way of the following examples. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, and that such changes and substitutions are intended to be within the scope of the invention.
The present invention is further illustrated in detail by the following examples:
a brewing method of special yellow pear wine adopts yellow pear and Gansu Fuji apple as raw materials, and the preparation method comprises the following steps:
1) Selecting frozen yellow pear and fresh apple; crushing frozen yellow pear, juicing, and adding SO 2 Clarifying with 40-60mg/L pectinase 0.02g/L, and feeding into clean fermentation tank; heating the fruit juice in the fermentation tank to concentrate the fruit juice to sugar degree of 250-270g/L, and naturally clarifying for 12 hours.
2) Crushing fresh fructus Mali Pumilae, squeezing to obtain juice, adding 40-60mg/L SO 2 And 0.02g/L of pectinase, clarifying, freezing and concentrating to the sugar degree of 280-320g/L, and separating ice crystals to obtain the concentrated apple juice.
3) Adjusting the sugar degree of the fermentation tank in the step 1), adding 10-15% of the frozen and concentrated apple juice in the step 2) to make the sugar degree reach 290-310g/L (adjusting fruit aroma), and finally adding sophora flower honey to adjust the sugar degree to 350-360g/L; adding yeast 0.2g/L into the fermentation tank, controlling the temperature and fermenting, wherein the temperature of the fermentation tank is controlled at 13-15 ℃;
4) Adding SO when sugar content in fermentation tank reaches 150-170g/L and alcoholic strength reaches 11.0-11.5 2 Then stopping fermentation at low temperature (-3 deg.C), pouring out wine liquid, adding 1.0g/L bentonite for clarification, and storingThe temperature is about 4 ℃, and yellow pear sweet wine base is obtained;
5) Selecting fresh yellow pear and Gansu Fuji apple, which are naturally mature, have no disease fruit and rot fruit; adding 10-20% of Gansu Fuji apples into fresh yellow pear, crushing, juicing, and inputting into a fermentation tank; adding SO to the tank 2 40-60mg/L; adding 0.02g/L pectinase for clarification treatment (the clarification time is less than 12 hours), and inputting into a clean fermentation tank;
6) Adjusting the sugar degree in the step 5), adding common white granulated sugar into the fermentation tank, adjusting the sugar degree to 195-200g/L, adding yeast into the fermentation tank, and controlling the temperature to 17-19 ℃ for fermentation; stopping alcoholic fermentation when the reducing sugar degree is less than or equal to 4.0g/L, stopping fermentation, adding bentonite into the wine liquid after pouring, clarifying, and filtering to obtain yellow pear dry type wine base;
7) Blending the sweet yellow pear wine base with the dry yellow pear wine base; freezing the prepared wine, filtering, sterilizing, and performing stability experiment to obtain the special Huangguo pear fruit wine;
8) Clarification treatment: adding bentonite into the blended yellow fruit pear wine for clarification treatment, wherein the adding amount of the bentonite is 1.0g/L, uniformly mixing the wine base with the wine base, standing for 10-15 days, and filtering supernatant;
9) Freezing: carrying out cold stability treatment on the clarified Huangguo pear wine, controlling the freezing temperature to be 0.5-1.0 ℃ above the freezing point of the Huangguo pear, preserving the heat for 3-5 days, and then filtering to remove impurities;
10 Filter filling: detecting clarity and stability of wine body before filling, and adjusting free SO 2 The content is 40-50 mg/L, and the mixture is filled into a bottle after being sterilized and filtered; packaging and warehousing finished products: the temperature of the storage environment is 5-30 ℃, and the humidity is not higher than 70%.
Test 1: verifying the influence of the proportion of the frozen yellow pear sweet wine A and the fresh yellow pear dry wine B on the blended novel yellow pear wine
The preparation process of the embodiments 1 to 6 is the same as above, wherein in the blending step of the step (7), the components are mixed according to the following ratio:
Figure BDA0003640365120000061
Figure BDA0003640365120000071
the physicochemical properties of examples 1 to 6 are as follows: wherein the reducing sugar is calculated by glucose and fructose, and the total acid is calculated by tartaric acid.
Figure BDA0003640365120000072
The terms and definitions for glucose are defined in the national standard of the people's republic of China-wine (GB 15037-2006), wherein,
dry wine, wine containing less than or equal to 4.0g/L sugar (calculated as glucose);
semi-dry wine: wine with sugar content higher than that of dry wine and maximum content of 12.0 g/L;
semi-sweet wine, which contains more sugar than semi-dry wine, and is 45.0g/L at most;
a sweet wine contains sugar more than 45.0 g/L.
According to the table above, when the blending ratio of the A yellow pear wine is more than 50 weight parts and the B yellow pear wine is less than 40 weight parts, the sweet wine can be blended, such as example 5 and example 6; when the blending ratio is 30-40 parts by weight of the yellow pear wine A and 60-70 parts by weight of the grape wine B, semi-sweet wine can be obtained by blending, such as examples 1-4. Furthermore, the physicochemical properties of the wines prepared in examples 1 to 6 all meet the national standards for the physicochemical properties of wines. The wine can be blended into the wines with different sweetness tastes by the yellow pear wine A and the yellow pear wine B in different weight proportions, has strong controllability, increases the flavor of the product to the maximum extent, and meets the pursuit of modern people on variety diversification. In addition, the raw materials in the production process are yellow pear, apple, sophora flower honey and trace potassium sulfite which is necessary to produce the yellow pear, and no potassium sulfite is added.
The yellow pear wines of examples 1-6 are all golden yellow in appearance, clear, glossy and free of obvious suspended matters, and simultaneously have pure, elegant, pleasant and harmonious fruit aroma and bouquet, and fresh flower aroma, mellow taste, rich and plump, and long aftertaste. In addition, examples 1-6 had a sweet, mellow taste and a stale wine flavor, a consistent sweetness and sourness, and a full body.
Examples 1-6 sensory evaluations were as follows: the sense is divided into five grades, namely a superior product, a qualified product, an unqualified product and an inferior product.
The evaluation method comprises the following steps: 20 males and 20 females between 20 and 40 years old were selected for sensory test, evaluated in 5 grades according to the following criteria and expressed by mean value. The grades are represented as follows:
Figure BDA0003640365120000081
Figure BDA0003640365120000091
the evaluation results were as follows:
rank score
Example 1 4
Example 2 4.5
Example 3 4.8
Example 4 5
Example 5 4.7
Example 6 4
Test 2: the influence of the addition process of sophora flower honey on yellow fruit pear wine is verified
On the basis of the example 1, it can be seen that the sophora flower honey used for adjusting the sugar degree is replaced by the white granulated sugar 1, and the sophora flower honey can influence the physicochemical indexes of the wine, especially the fragrance and the taste, and the white granulated sugar has sticky and greasy taste.
Please give scores to 5 judges according to appearance (10 points), aroma (30 points), taste (40 points), and typicality (20 points), and take the total of the scores as a comprehensive score of sensory index.
TABLE 1 physicochemical indices of wines obtained in examples 1 to 3 and comparative example
Figure BDA0003640365120000101
As can be seen from Table 1, the variety of sugar degree adjustment can affect the physicochemical indexes of the yellow pear wine to a certain extent, especially the aroma and the taste, and the white granulated sugar is sticky and greasy in taste.
Please give scores to 5 judges according to appearance (10 points), aroma (30 points), taste (40 points), and typicality (20 points), and take the total of the scores as a comprehensive score of sensory index.
Table 2 examples 1-3 and comparative examples sensory scores
Appearance of the product Fragrance Taste of food Typicality Composite score
Example 1 9 25 35 17 86
Example 2 8 28 35 18 89
Example 3 9 26 36 18 89
Comparative example 8 25 32 16 81
As can be seen from Table 2, the added sophora flower honey has a large influence on the taste, so that the taste is better.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (7)

1. A brewing method of a special yellow pear wine is characterized by comprising the following steps: the preparation process comprises the following steps:
1) Selecting frozen yellow pear and fresh apple; crushing frozen yellow pear, juicing, and adding SO 2 Clarifying with 40-60mg/L pectinase 0.02g/L, and feeding into clean fermentation tank; heating the fruit juice in the fermentation tank to concentrate the fruit juice to sugar degree of 250-270g/L, and naturally clarifying for 12 hours.
2) Crushing fresh fructus Mali Pumilae, squeezing to obtain juice, adding 40-60mg/L SO 2 And 0.02g/L pectinase, clarifying, freezing and concentrating until the sugar degree is 280-320g/L, and separating ice crystals to obtain the concentrated apple juice.
3) Adjusting the sugar degree of the fermentation tank in the step 1), adding 10-15% of the frozen and concentrated apple juice in the step 2) to make the sugar degree reach 290-310g/L (adjusting fruit aroma), and finally adding sophora flower honey to adjust the sugar degree to 350-360g/L; adding yeast 0.2g/L into fermentation tank, controlling temperature and fermenting, wherein fermentation tank temperature is controlled at 13-15 deg.C;
4) Adding SO when sugar content in fermentation tank reaches 150-170g/L and alcoholic strength reaches 11.0-11.5 2 Then, stopping fermentation at low temperature (-3 ℃), pouring out wine liquid, adding 1.0g/L bentonite for clarification, and storing at the temperature of about 4 ℃ to obtain the yellow fruit pear sweet wine base;
5) Selecting fresh yellow pear and Gansu Fuji apple, which are naturally mature, have no disease fruit and rot fruit; adding 10-20% of Gansu Fuji apples into fresh yellow pear, crushing, juicing, and inputting into a fermentation tank; adding SO to the tank 2 40-60mg/L；Adding 0.02g/L pectinase for clarification (the clarification time is less than 12 hours), and inputting into a clean fermentation tank;
6) Adjusting the sugar degree in the step 5), adding common white granulated sugar into the fermentation tank, adjusting the sugar degree to 195-200g/L, adding yeast into the fermentation tank, and controlling the temperature to 17-19 ℃ for fermentation; stopping alcoholic fermentation when the reducing sugar degree is less than or equal to 4.0g/L, stopping fermentation, adding bentonite into the wine liquid after pouring, clarifying, and filtering to obtain yellow pear dry type wine base;
7) Blending the yellow fruit pear sweet wine base with the yellow fruit pear dry wine base; and (3) freezing the blended wine, filtering, sterilizing, and performing a stability experiment to obtain the special Huangguo pear fruit wine.
2. The method for brewing the special yellow pear wine according to claim 1, wherein the method comprises the following steps: in the step 2), adding 10-15% of frozen concentrated apple juice into the special yellow fruit pear wine base wine to enable the sugar degree to have the effect of adjusting fruit aroma, adding sophora flower honey to adjust the sugar degree of fermentation liquor, enabling the fermented fruit wine to have unique sophora flower aroma, and enabling the wine body to have unique fruit aroma, flower aroma and other pleasant aroma.
3. The method for brewing featured yellow pear wine according to claim 1, wherein the method comprises the following steps: in the step 5) of the special yellow pear wine base wine, 10% -20% of Gansu Fuji apples are added into fresh yellow pears to be squeezed to obtain juice, SO that the oxidation resistance of the yellow pears is improved, the brown stain of the pear juice is reduced, and SO is added 2 Has effects of resisting oxidation, inhibiting growth of mixed bacteria, and accelerating subsequent clarification.
4. The method for brewing featured yellow pear wine according to claim 1, wherein the method comprises the following steps: the types of the yeast added for fermenting the yellow pear sweet wine base and the yellow pear dry wine base are VL1 of French LAFFORT company, and the addition amount is 0.2g/L.
5. The method for brewing the special yellow pear wine according to claim 1, wherein the method comprises the following steps: the step 6) is characterized in that: the yellow fruit pear dry type is obtainedThe physical and chemical indexes of the wine base are as follows: alcohol content of 11.5-12.0%, reducing sugar of 2.0-4.0g/L, total acid content of 6.0-7.5 g/L, free SO 2 15-30 mg/L, total sulfur dioxide is less than or equal to 100mg/L, and volatile acid is less than or equal to 0.6g/L.
6. The method for brewing featured yellow pear wine according to claim 1, wherein the method comprises the following steps: the step 7) in the mixing and blending is characterized in that the yellow pear sweet wine base and the yellow pear dry wine base are blended according to the ratio of 1.
7. The method for brewing featured yellow pear wine according to claim 1, wherein the method comprises the following steps: the physical and chemical indexes of the special yellow pear fruit wine are as follows: alcohol content of 11.0-12% V/V, reducing sugar of 75.0-85.0g/L, total acid content of 4.5-7.0 g/L, free SO 2 15-30 mg/L, total sulfur dioxide is less than or equal to 100mg/L, and volatile acid is less than or equal to 0.6g/L.
CN202210497822.XA 2022-05-12 2022-05-12 Brewing method of special yellow pear wine Pending CN115322858A (en)

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