A kind of dry peach wine and preparation method thereof

Abstract

The invention discloses a dry type peach wine and a preparation method thereof, belonging to the technical field of fermented fruit wine preparation. The preparation method comprises the steps of: 1) washing fresh peaches, coring and chopping, dipping in a color protection solution and standing, taking out, juicing and collecting juice; 2) carrying out enzyme deactivation on the juice, adding pectinase for enzymolysis, performing heating treatment and filtering, adding concentrated peach juice into the filtrate and regulating the sugar content; 3) adding compound yeast into the peach juice regulating the sugar content, and performing main fermentation and after fermentation until the amount of residual sugar in the fermentation liquor is less than or equal to 4g / L, thus obtaining after-fermented wine; 4) standing the after-fermented wine at 4-6 DEG C, adding a clarifying agent for clarifying treatment, then performing intercooling treatment to the fruit wine, filtering while cooling, then filtering through a microfiltration membrane, finally bottling and sterilizing to obtain the dry type peach wine. The preparation method is simple to operate, and the dry type peach wine prepared by adopting the method is low in the amount of residual sugar, high in alcohol degree, rich in nutrition values, and excellent in wine taste.

Description

technical field [0001] The invention belongs to the technical field of fermented fruit wine preparation, and in particular relates to a dry peach wine and a preparation method thereof. Background technique [0002] Peach pulp contains protein, fat, carbohydrates (mainly glucose, fructose, sucrose, xylose), calcium, phosphorus, iron, carotene, vitamin B1, and organic acids (mainly malic acid and citric acid). Patients with blood potassium and iron deficiency anemia. Peach wine is mainly a low-alcohol fruit wine made from peach juice fermented by yeast and brewed at low temperature. It has low alcohol content, low sugar content, rich nutrients and high nutritional value. [0003] The existing peach wine brewing technology mainly includes washing and crushing the peaches, treating them with pectinase, carrying out pre-fermentation and post-fermentation, then post-ripening after heat storage, clarification, and finally sedimentation and filtration. After testing, Bottling, st...

AI Technical Summary

Problems solved by technology

There is also the option to add sucrose or honey, but other nutrients that match carbohydrates in peach juice have not been strengthened, so that the yeast cannot fully utilize carbohydrates, resulting in a higher amount of residual sugar; secondly, simply strengthen the reaction substrate-sugar, in While the production of ethanol is increased, the production pathways of products other than ethanol are also stimulated, and the production of higher alcohols and succinic acid is increased, which makes the flavor of fresh raw wine bitter and pungent.