JPS5615684A - Preparation of persimmon wine - Google Patents

Preparation of persimmon wine

Info

Publication number
JPS5615684A
JPS5615684A JP9015579A JP9015579A JPS5615684A JP S5615684 A JPS5615684 A JP S5615684A JP 9015579 A JP9015579 A JP 9015579A JP 9015579 A JP9015579 A JP 9015579A JP S5615684 A JPS5615684 A JP S5615684A
Authority
JP
Japan
Prior art keywords
filtrate
persimmon
added
yeast
months
Prior art date
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.)
Granted
Application number
JP9015579A
Other languages
Japanese (ja)
Other versions
JPS5625104B2 (en
Inventor
Tomisaburo Fukataki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HAMAME SHIYUZOUJIYOU KK
HAMAME SHIYUZOUJIYOU YUUGEN
HAMO SHIYUZOU YUUGENGAISHIYA
HAMO SYUZO KK
HENMI SHIYUZOU YUUGENGAISHIYA
HENMI SYUZO KK
KATO SHIYUZOUTEN KK
KIKUNAMI SHIYUZOU YUUGEN
KIKUNAMI SYUZO KK
KURAUCHI SONOSHIN
OBATA SHIYUZOU YUUGENGAISHIYA
OBATA SYUZO KK
SENRIYOU SHIYUZOU YUUGENGAISHI
SENRIYOU SYUZO KK
TAKANO SHIYUZOU KK
TAKANO SYUZO KK
Original Assignee
HAMAME SHIYUZOUJIYOU KK
HAMAME SHIYUZOUJIYOU YUUGEN
HAMO SHIYUZOU YUUGENGAISHIYA
HAMO SYUZO KK
HENMI SHIYUZOU YUUGENGAISHIYA
HENMI SYUZO KK
KATO SHIYUZOUTEN KK
KIKUNAMI SHIYUZOU YUUGEN
KIKUNAMI SYUZO KK
KURAUCHI SONOSHIN
OBATA SHIYUZOU YUUGENGAISHIYA
OBATA SYUZO KK
SENRIYOU SHIYUZOU YUUGENGAISHI
SENRIYOU SYUZO KK
TAKANO SHIYUZOU KK
TAKANO SYUZO KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HAMAME SHIYUZOUJIYOU KK, HAMAME SHIYUZOUJIYOU YUUGEN, HAMO SHIYUZOU YUUGENGAISHIYA, HAMO SYUZO KK, HENMI SHIYUZOU YUUGENGAISHIYA, HENMI SYUZO KK, KATO SHIYUZOUTEN KK, KIKUNAMI SHIYUZOU YUUGEN, KIKUNAMI SYUZO KK, KURAUCHI SONOSHIN, OBATA SHIYUZOU YUUGENGAISHIYA, OBATA SYUZO KK, SENRIYOU SHIYUZOU YUUGENGAISHI, SENRIYOU SYUZO KK, TAKANO SHIYUZOU KK, TAKANO SYUZO KK filed Critical HAMAME SHIYUZOUJIYOU KK
Priority to JP9015579A priority Critical patent/JPS5615684A/en
Publication of JPS5615684A publication Critical patent/JPS5615684A/en
Publication of JPS5625104B2 publication Critical patent/JPS5625104B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Alcoholic Beverages (AREA)

Abstract

PURPOSE: To produce a persimmon wine having a good flavor and a refreshing taste, by aging a ripe persimmon with ethyl alcohol for about 6 months, and fermenting the filtrate diluted with water in the presence of a yeast.
CONSTITUTION: Ethyl alcohol is added to a ripe persimmon to give and alcohol content of about 25%. The persimmon is then aged for about 5 months, and the filtrate is diluted with water to an alcohol content of about 12%. A yeast is added to ferment the diluted filtrate, and a persimmon wine is obtained. For example, 90l of 50% ethanol is added to 100kg ripe persimmons and thoroughly stirred in a vessel. The vessel is then closed with a lid, sealed up with an "Atoron" (polypropylene product) cover and aged at normal temperature for 6 months. After aging, the persimmous are put into a bag and pressed to collect a filtrate. 155l water and 3l yeast are then added to 155l filtrate, and the filtrate is fermented at 15°C for 5 days.
COPYRIGHT: (C)1981,JPO&Japio
JP9015579A 1979-07-16 1979-07-16 Preparation of persimmon wine Granted JPS5615684A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9015579A JPS5615684A (en) 1979-07-16 1979-07-16 Preparation of persimmon wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9015579A JPS5615684A (en) 1979-07-16 1979-07-16 Preparation of persimmon wine

Publications (2)

Publication Number Publication Date
JPS5615684A true JPS5615684A (en) 1981-02-14
JPS5625104B2 JPS5625104B2 (en) 1981-06-10

Family

ID=13990596

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9015579A Granted JPS5615684A (en) 1979-07-16 1979-07-16 Preparation of persimmon wine

Country Status (1)

Country Link
JP (1) JPS5615684A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103131591A (en) * 2013-03-01 2013-06-05 永定县振东红柿专业合作社 Method for producing dried persimmon wine
CN108841554A (en) * 2018-08-04 2018-11-20 华阴市哲远酒业有限公司 A kind of preparation process of persimmon wine

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57158801U (en) * 1981-03-31 1982-10-05
JPS63106803U (en) * 1986-12-27 1988-07-11

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103131591A (en) * 2013-03-01 2013-06-05 永定县振东红柿专业合作社 Method for producing dried persimmon wine
CN108841554A (en) * 2018-08-04 2018-11-20 华阴市哲远酒业有限公司 A kind of preparation process of persimmon wine

Also Published As

Publication number Publication date
JPS5625104B2 (en) 1981-06-10

Similar Documents

Publication Publication Date Title
ES8303898A1 (en) Process for the preparation of alcohol-free drinks with a yeast aroma
CA1073380A (en) Wonder wine
JPS5642574A (en) Drink obtained from homo-lactic acid bacteria and its preparation
JPS5615684A (en) Preparation of persimmon wine
JPS562915A (en) Preparation of healthful drink
JPS5629989A (en) Production of high-flavor alcoholic beverage from persimmon
KR100203175B1 (en) Presevation and preparation of fermented alcoholic beverage
JPS5542543A (en) Preparation of soybean milk
JPS557052A (en) Preparation of "miso"
SU626750A1 (en) Method of preparing "kolomensky" sour milk beverage
JPS57163481A (en) Preparation of sake with low concentration refined
JPS572677A (en) Preparation of fermented juice of fruit and set for preparing it
JPS6053593B2 (en) How to make brown sugar vinegar
JPS54129192A (en) Wine having rich noble rot flavor and its preparation
SU1658966A1 (en) Method for pickling cucumbers
JPS5645175A (en) Tightly sealed food product and its production
JPS5571486A (en) Preparation of rebrewed sake
JPS58158171A (en) Novel base for fermented liquor
JPS5470497A (en) Preparation of edelfaule wine
JPS57102142A (en) Method of making amazake-yogurt (a kind of mixed drink)
JP3573532B2 (en) Production method of highly aromatic liquors
JPS56109582A (en) Quality improvement of alcoholic beverage produced from starchy substance mainly composed of rice
Pardonova et al. Utilization of immobilized yeasts for production of sparkling wine.
JPS55162975A (en) Preparation of foamy sake (liquor) from germ rice as raw material
JPS6359874A (en) Preparation of brewed vinegar