Technology for producing wine through fermenting Laiyang pears

Abstract

The invention which relates to a technology for producing a wine through fermenting Laiyang pears belongs to the technical field of wine brewing technologies. The technology comprises the following steps: 1, cleaning the Laiyang pears; 2, fragmenting and beating the Laiyang pears; 3, sending a slurry obtained after the fragmentation to an enzymatic hydrolysis tank, and carrying out enzymatic hydrolysis; 4, filtering by a filter press; 5, fermenting by adding yeasts; 6, reladling to separate out wine lees; 7, carrying out colloid deposition processing; 8, filtering after the clarification; 9, ageing in an ageing tank; 10, filtering after the ageing; 11, carrying out balance blending; 12, refrigerating, and filtering; 13, storing for a short period, 14, blending; 15, sterilize-filtering; and 16, filling. According to the invention, a biological technology is utilized to brew the full-juice fermentation Laiyang pear wine, the production technology is scientific and reasonable, and the prepared Laiyang pear wine which is yellow green has the characteristics of moderate acidity, long aftertaste after drinking, strong typicality, no pegging on teeth and the like, and is a unique high-grade fruit wine, so a new approach for the exploitation of the Laiyang pears into high-end products is provided in the invention.

Description

technical field [0001] The invention relates to a production process for making wine by fermenting Laiyang pears, and belongs to the technical field of wine making. Background technique [0002] Laiyang pear belongs to berry fruit, and the fresh fruit of Laiyang pear contains 13-17 degrees of sugar, more than 20 kinds of amino acids, 400-700 mg of protein, 500-600 mg of fat, 12.3-15.3 mg of carbohydrates, and 12.3-15.3 mg of carbohydrates. Pigment SOD, flavonoids, vitamin E2, vitamin A and other nutrients are good nutrition. Foreign scientists believe that the anthocyanins and polyphenols contained in Laiyang pear fruit have very strong antioxidant function, which can not only reduce the incidence of cancer, but also prevent the aging of brain nerves, reduce heart disease, soften blood vessels, nourish qi and activate blood, The value of Laiyang pear has been more and more recognized and respected by people for its functions of nourishing the skin and prolonging life, enhan...

AI Technical Summary

Problems solved by technology

[0003] Laiyang pear is loved by people as a raw fruit, and because of its high sugar content, low acidity, and delicate flavor, it is preferred as a raw material for wine making. Product defects such as simple, high acidity, too dark color, heavy hanging teeth, etc., its flavor and nutrition are not recognized by consumers, and the market sales are subject to certain restrictions

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