CN1248618A

CN1248618A - Process for producing Yali pear wine

Info

Publication number: CN1248618A
Application number: CN 98119778
Authority: CN
Inventors: 常开忠
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-09-21
Filing date: 1998-09-21
Publication date: 2000-03-29

Abstract

The production process of Yali pear wine includes the following steps: firstly, preparing Yali pear juice, adding a proper quantity of fruit wine yeast or wine yeast, secondary tank changing, fermentation at a certain temp. for several hours, flavour improving, sourness regulating, sweetness-regulating, storing and filtering so as to obtain the invented Yali pear wine. Said invention is simple in technological process, and the obtained Yali wine is high in nutrient and is nice to palate.

Description

Process for producing Yali pear wine

The invention belongs to the production technology of edible wine, especially is the wine-making technology of raw material with the pear.

At present, along with the raising of people's material life and the continuous development of wine-making technology, numerous brands and different material to drink wine a feast for the eyes, satisfied consumers in general's demand basically.But not occurring as yet with the pear in the market is the wine of drinking of raw material, becomes scarce the shaking in the consumption, the deficiency in the wine city, the blank in the pear exploitation.In fact, pear is rich in the trace element and the VITAMIN of a large amount of sucrose and needed by human, and pear is developed to the wine of drinking that people like, has become the developing inexorable trend of wine industry, enjoys popular confidence.

The present invention's purpose is to provide a kind of production technique of pear wine, and it has remedied the deficiency of no pear wine in the existing wine-making industry.

For reaching the purpose of above-mentioned manufacturing pear wine, the production technique that the present invention takes is: at first make pear juice, add an amount of fruit wine yeast or wine yeast therein, can add an amount of white sucrose according to required wine degree, fermentation is 72 to 200 hours in 12 ℃-37 ℃ temperature range; Carry out changing the first time jar then, fermentation is 120 to 300 hours in 12 ℃ of-30 ℃ of temperature ranges; Carry out changing the second time jar again, blending, acid adjustment, accent are sweet, can add the proper amount of edible deodorizing alcohol according to required wine degree, deposit at last at least 240 hours, through tasting fine setting, filtering, just become pear wine of the present invention.Wherein fruit wine yeast or wine yeast are pressed 1-4 ‰ adding of pear juice weight, and the add-on of white sucrose is added 15 ‰ calculating of pear juice by every increase by 1 degree.

The present invention takes above-mentioned technology to have following beneficial effect: the present invention is raw material with the pear, under manageable temperature conditions, promptly get pear wine by the yeast fermentation certain hour, technology is simple, and the time is short, and supplementary condition are few, cost is low, nutritious, in technology, add white sucrose or edible deodorizing alcohol as required, can get wine degree necessarily, by blending, acid, sweet, obtain mouthfeel delicious food better, that be suitable for masses and drink wine.

Below in conjunction with embodiment the present invention is done and to be described in further detail:

Embodiment 1:

---clean------pulverizing---squeezes the juice to go a stoning, obtains 1000 kilograms of pear juices to select pear;

The fruit wine yeast that adds 1 kilogram in pear juice stirred, and 17 ℃ of situation bottom fermentations 72 hours, changes jar, 17 ℃ of situation bottom fermentations 120 hours; Change jar again, add the fruital blending, add the citric acid acid adjustment, add sucrose and transfer sweetly, deposited again 240 hours, taste fine setting, filter, alcoholic strength is a pear wine about 10 degree.

Embodiment 2:

In pear juice, add 2.5 kilograms wine yeast and 150 kilograms white sucrose, stir,, change jar, 20 ℃ of situation bottom fermentations 200 hours 25 ℃ of situation bottom fermentations 130 hours; Change jar again, add fruital, citric acid, sucrose seasoning, deposited again 300 hours, taste the back fine setting and filter, alcoholic strength is a pear wine about 20 degree.

Embodiment 3:

The fruit wine yeast that adds 4 kilograms in pear juice stirred, and 37 ℃ of bottom fermentations 200 hours, changes jar, 30 ℃ of bottom fermentations 300 hours; Change jar again, seasoning requires the interpolation deodorizing alcohol according to the number of degrees, deposits 360 hours again, tastes the back fine setting and filters, and gets the pear wine of certain alcoholic strength.

Claims

1, process for producing Yali pear wine is characterized in that: at first make pear juice, add an amount of fruit wine yeast or wine yeast therein, fermentation is 72 to 200 hours in 12 ℃-37 ℃ temperature range; Carry out changing the first time jar then, fermentation is 120 to 300 hours in 12 ℃ of-30 ℃ of temperature ranges, carries out changing second time jar again, and blending, acid adjustment, accent are sweet, deposits at last at least 240 hours, and through tasting fine setting, filtration just becomes pear wine of the present invention.

2, process for producing Yali pear wine according to claim 1 is characterized in that: the 1-4 ‰ that fruit wine yeast or wine yeast are pressed pear juice weight adds.

3, process for producing Yali pear wine according to claim 1 is characterized in that: can add suitable amount of sucrose according to required wine degree when adding yeast.

4, process for producing Yali pear wine according to claim 1 is characterized in that: can change a jar back interpolation proper amount of edible deodorizing alcohol for the second time according to required wine degree.