CN104004624A - Preparation method of juicy peach wine - Google Patents
Preparation method of juicy peach wine Download PDFInfo
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- CN104004624A CN104004624A CN201410265128.0A CN201410265128A CN104004624A CN 104004624 A CN104004624 A CN 104004624A CN 201410265128 A CN201410265128 A CN 201410265128A CN 104004624 A CN104004624 A CN 104004624A
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- preparation
- juicy
- fermentation
- wine
- peach
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 38
- 235000014101 wine Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 36
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 238000005352 clarification Methods 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims description 16
- 235000019990 fruit wine Nutrition 0.000 claims description 10
- 239000003292 glue Substances 0.000 claims description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 241000220324 Pyrus Species 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000021017 pears Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of juicy peach wine. The preparation method of the juicy peach wine comprises the steps that juicy peaches are cleaned and pulped after kernels are removed; yeast is added for fermentation, secondary fermentation is carried out after deslagging; fining and clarification are carried out; rough filtration is carried out; fine filtration is carried out; ageing is carried out; the wine is bottled and packaged. The juicy peach wine prepared through the preparation method has the characteristics of being highly fruity and rich in nutrient. The successful preparation of the juicy peach wine effectively resolves the technical problem that the juicy peaches can not be stored easily, the juicy peaches are massively consumed in the peak season when the juicy peaches are mature, and the economical benefits of fruit farmers are guaranteed.
Description
Technical field
The present invention relates to a kind of making method, be specifically related to a kind of preparation method of juicy peach wine.
Background technology
Honey peach contains multiple nutritional components, has the function of body building and beauty treatment, clearing stomach, moistening lung, the diuresis of eliminating the phlegm.Nutritionist, after analyzing relatively, determines that the content of phosphorus, potassium, riboflavin, nicotinic acid, xitix in the every hectogram edible portion of peach is all higher than apple, pears, grape.The content of protein doubles than apple, grape, many seven times than pears.The content of iron is abundanter, and many three times than apple, many five times than pears.The eating method of honey peach is varied, eats something rare, and makes honey peach can, beverage, also has for making fruit wine.Particularly juicy peach wine, has good nutritive value and health-care effect to human body.
The defects such as it is short that the juicy peach wine that existing method makes all has the shelf time, and former fruital is lightly seasoned thin, and fruit wine turns over muddy brown stain, and xitix loss is serious.
Summary of the invention
Technical problem to be solved by this invention, provides that a kind of the smell of fruits is very sweet, the long-time preparation method who preserves the juicy peach wine that is difficult for turning over muddy brown stain.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of preparation method of juicy peach wine, the steps include:
Honey peach is cleaned the stoning Secondary Fermentation → lower glue clarification → coarse filtration → essence filter → ageing → bottling after yeast fermentation → slagging-off of pulling an oar → add and is packed.
Described yeast is fruit wine class yeast, and the add-on of fruit wine class yeast accounts for 3%～5% of honey peach slurries quality.
Described technological condition for fermentation is: 18～25 ℃ of leavening temperatures, fermentation time 10～12 days.
In described slagging-off Secondary Fermentation process, deslagging filtering adopts diatomite candle filter; Secondary fermentation condition is: 20～25 ℃ of leavening temperatures, fermentation time 2～3 months.
Described lower glue clarification utilizes wilkinite to carry out lower glue clarification.
Described coarse filtration is filtered aperture of filter screen 2～3 μ m;
Described essence filters filter aperture of filter screen < 0.5 μ m;
Described ageing condition: 15 ± 1 ℃ of temperature, ageing time > 90 days.
Beneficial effect: adopt juicy peach wine that the preparation method of juicy peach wine disclosed by the invention prepares to have that the smell of fruits is very sweet, nutritious feature; The successful preparation of juicy peach wine, effectively solve honey peach be difficult for the technical barrier storing, at a large amount of honey peachs that consume of ripe busy season of honey peach, guarantee orchard worker's economic interests.
Embodiment
In order preferably to understand the present invention, below in conjunction with embodiment, the present invention is further described, but the scope of protection of present invention is not limited to the scope of embodiment statement.
Embodiment 1
Honey peach is cleaned stoning and is pulled an oar → add and account for 3% fruit wine class yeast of honey peach slurries quality, in temperature, be under 18～25 ℃ of conditions, 10 days → employing diatomite the candle filter that ferments removes the gred, after slagging-off, in temperature, be under 20～25 ℃ of conditions, the filter screen that the filter screen that fermentation time 2～3 months → utilize wilkinite carries out 2～3 μ m that lower glue clarification → utilize aperture of filter screen is carries out coarse filtration → utilize aperture of filter screen < 0.5 μ m carries out essence filter → be under 15 ± 1 ℃ of conditions in temperature, stores ageing > 90 days → bottling packing.
After honey peach fruit wine storage ageing finishes, sampling detects, ethanol content >=13%; Sugar content: 1～1.5%; Sanitary index (microorganism) meets national standard.
Embodiment 2
Honey peach is cleaned stoning and is pulled an oar → add and account for 5% fruit wine class yeast of honey peach slurries quality, in temperature, be under 18～25 ℃ of conditions, 10～12 days → employing diatomite candle filter that ferments removes the gred, after slagging-off, in temperature, be under 20～25 ℃ of conditions, the filter screen that the filter screen that fermentation time 2～3 months → utilize wilkinite carries out 2～3 μ m that lower glue clarification → utilize aperture of filter screen is carries out coarse filtration → utilize aperture of filter screen < 0.5 μ m carries out essence filter → be under 15 ± 1 ℃ of conditions in temperature, stores ageing > 100 days → bottling packing.
After honey peach fruit wine storage ageing finishes, sampling detects, ethanol content >=13%; Sugar content: 1～1.5%; Sanitary index (microorganism) meets national standard.
Claims (3)
1. a preparation method for juicy peach wine, the steps include:
Honey peach is cleaned stoning Secondary Fermentation after yeast fermentation → utilize diatomite deslagging filtering → utilize glue clarification → coarse filtration under the wilkinite → smart filter → ageing of pulling an oar → add;
Described yeast is fruit wine class yeast, and the add-on of fruit wine class yeast accounts for 3%～5% of honey peach slurries quality; Described technological condition for fermentation is: leavening temperature is 18～25 ℃, and fermentation time is 10～12 days;
Described utilization after diatomite deslagging filtering in Secondary Fermentation process, secondary fermentation condition is: leavening temperature is 20～25 ℃, fermentation time is 2～3 months.
2. the preparation method of a kind of juicy peach wine according to claim 1, is characterized in that: it is 2～3 μ m that described coarse filtration is filtered aperture of filter screen; Described essence filters filter aperture of filter screen < 0.5 μ m.
3. the preparation method of a kind of juicy peach wine according to claim 1, is characterized in that: described ageing condition: temperature is 15 ± 1 ℃ ageing time > 90 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410265128.0A CN104004624A (en) | 2014-06-13 | 2014-06-13 | Preparation method of juicy peach wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410265128.0A CN104004624A (en) | 2014-06-13 | 2014-06-13 | Preparation method of juicy peach wine |
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| Publication Number | Publication Date |
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| CN104004624A true CN104004624A (en) | 2014-08-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410265128.0A Pending CN104004624A (en) | 2014-06-13 | 2014-06-13 | Preparation method of juicy peach wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN104004624A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450409A (en) * | 2014-12-29 | 2015-03-25 | 成都市真阳子生物科技有限公司 | Method of preparing juicy peach wine |
| CN105002064A (en) * | 2014-09-10 | 2015-10-28 | 陈婷 | Brewing method of nectarine fruit wine |
| CN105368640A (en) * | 2015-11-27 | 2016-03-02 | 张家港市桃源食品有限公司 | Fruit wine preparation method |
| CN109161459A (en) * | 2018-11-15 | 2019-01-08 | 湖北汉襄王酒业有限公司 | A kind of production method of honey peach fruit wine |
| CN111793543A (en) * | 2020-07-18 | 2020-10-20 | 淮阴工学院 | A kind of preparation method of peach fruit wine with stable color and luster |
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| CN1958769A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Preparation method of fermented peach wine |
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2014
- 2014-06-13 CN CN201410265128.0A patent/CN104004624A/en active Pending
Patent Citations (6)
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| CN1958769A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Preparation method of fermented peach wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105002064A (en) * | 2014-09-10 | 2015-10-28 | 陈婷 | Brewing method of nectarine fruit wine |
| CN104450409A (en) * | 2014-12-29 | 2015-03-25 | 成都市真阳子生物科技有限公司 | Method of preparing juicy peach wine |
| CN105368640A (en) * | 2015-11-27 | 2016-03-02 | 张家港市桃源食品有限公司 | Fruit wine preparation method |
| CN109161459A (en) * | 2018-11-15 | 2019-01-08 | 湖北汉襄王酒业有限公司 | A kind of production method of honey peach fruit wine |
| CN111793543A (en) * | 2020-07-18 | 2020-10-20 | 淮阴工学院 | A kind of preparation method of peach fruit wine with stable color and luster |
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Application publication date: 20140827 |