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Production method of persimmon wine

A production method and technology of persimmon wine, applied in the production field of persimmon wine, can solve problems such as shortage, and achieve the effect of lingering fragrance, long aftertaste, rich aroma and taste

Active Publication Date: 2013-07-03
XIAN YUSHAN WINE ESTATE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, persimmon lacks various organic acids that constitute the quality characteristics of fruit wine in grapes, apples and other fruits, which is also a difficulty in the processing of persimmon wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Step 1. Select fresh persimmons, spray the surface of the fresh persimmons with an alcohol solution with a mass concentration of 75% (you only need to ensure that the surface of the persimmons is evenly sprayed), and then seal the persimmons for 5 to 10 days to make the persimmons ripe and soften;

[0030] Step 2: Select persimmons that are ripe, softened, bright in color and free from mold in step 1. Remove the stalks and crush to obtain persimmon pulp, then add sulfurous acid to the persimmon pulp for sterilization, and then add it to the sterilized persimmon pulp Add Saccharomyces cerevisiae activated by conventional methods using dry white wine or pure persimmon juice as an activator, pectinase activated by conventional methods using dry white wine or pure persimmon juice as an activator, and dry white wine or pure persimmon juice As the tartaric acid dissolved in the solvent (the amount of solvent has no special requirements, as long as the tartaric acid is dissolve...

Embodiment 2

[0037] Step 1. Select fresh persimmons, spray the surface of the fresh persimmons with an alcohol solution with a mass concentration of 70% (you only need to ensure that the surface of the persimmons is evenly sprayed), and then seal the persimmons for 5 to 10 days to make the persimmons ripe and soften;

[0038]Step 2: Break the ripe and softened persimmons in step 1 to obtain persimmon pulp, then add sulfurous acid to the persimmon pulp for sterilization, and then add dry white wine or pure persimmon juice to the sterilized persimmon pulp. Activator Saccharomyces cerevisiae after conventional method activation, adopt dry white wine or pure persimmon juice as activator pectinase after conventional method activation and adopt dry white wine or pure persimmon juice as tartaric acid after solvent dissolving (the consumption of solvent No special requirements, as long as the tartaric acid is dissolved into a solution), stir evenly, and then ferment for the first time under the con...

Embodiment 3

[0045] Step 1. Select fresh persimmons, spray the surface of the fresh persimmons with an alcohol solution with a mass concentration of 80% (you only need to ensure that the surface of the persimmons is evenly sprayed), and then seal the persimmons for 5 to 10 days to make the persimmons ripe and soften;

[0046] Step 2: Break the ripe and softened persimmons in step 1 to obtain persimmon pulp, then add sulfurous acid to the persimmon pulp for sterilization, and then add dry white wine or pure persimmon juice to the sterilized persimmon pulp. Activator Saccharomyces cerevisiae after conventional method activation, adopt dry white wine or pure persimmon juice as activator pectinase after conventional method activation and adopt dry white wine or pure persimmon juice as tartaric acid after solvent dissolving (the consumption of solvent No special requirements, as long as the tartaric acid is dissolved into a solution), stir evenly, and then ferment for the first time under the co...

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PUM

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Abstract

The invention discloses a production method of persimmon wine, which comprises the following steps: 1) choosing fresh persimmons, spraying the surface of the fresh persimmons with an alcoholic solution, and sealing to thoroughly ripen and soften the persimmons; 2) breaking to obtain a persimmon pulp, adding sulfurous acid to sterilize, and then adding activated saccharomyces cerevisiae, activatedpectase and dissolved tartaric acid, and agitating uniformly and performing preliminary fermentation; 3) separating the preliminarily fermented persimmon pulp to obtain persimmon juice, and adding tartaric acid into the persimmon juice to adjust the pH value of the persimmon juice; 4) performing secondary fermentation; 5) adjusting the alcohol degree, the residual sugar, the total acid concentration and the concentration of free sulfur dioxide, and ageing; and 6) adjusting the concentration of free sulfur dioxide, filtering, sterilizing and filling to obtain the persimmon wine. According to the production method disclosed by the invention, white granulated sugar is not added in the fermentation process, and water is not additionally added in the whole production process, so that the fermented persimmon wine is intense in taste and balanced in wine, and in addition, the smell and the taste of the persimmon wine are enriched by using grape brandy to adjust the alcohol degree of the persimmon wine.

Description

technical field [0001] The invention belongs to the technical field of fruit wine production, and in particular relates to a production method of persimmon wine. Background technique [0002] my country's folks have used persimmons as raw materials to brew fermented wine with a history of more than a thousand years, but most of them belong to self-brewing and drinking, and never form large-scale production. Persimmon is one of the five major fruits in my country (grapes, oranges, bananas, apples, and persimmons). The current annual output is about 40,000 tons, but the deep processing is relatively lagging behind. The nutritional value of persimmon is very high, rich in Vc, 49g~72g of Vc per 100 grams of persimmon, which is twice that of orange, 8 times that of banana, and 10 times that of grape. Persimmon also contains a lot of flavonoids, tannins, etc. Phenolic substances can inhibit platelet aggregation, prevent low-density lipoprotein oxidation, and soften blood vessels....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 胡超勇
Owner XIAN YUSHAN WINE ESTATE
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