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Method for preparing pear wine

A production method and pear wine technology, which are applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., to achieve the effects of obvious hanging cups, small physiological reactions, and elegant fruity aroma

Inactive Publication Date: 2015-03-18
蒋华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the wines on the market are mostly grain wine, wine, yellow rice wine, beer, rice wine, brandy etc., do not have the method for producing wine with pears

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] (1) select high-quality pear fruit, carry out disinfection treatment after it is fully washed;

[0015] (2) Put the pear fruit that has been washed and disinfected into the beating separator, separate the peel, fruit, and handle to obtain pulp; or put the pulp into a juice extractor to squeeze it into fruit juice;

[0016] (3) 2000 kilograms of pulp (or fruit juice) is packed into the mixing tank, and 0.2 grams of auxiliary fruit wine dry yeast, 2 kilograms of acidity regulators, 1.5 kilograms of sugar content regulators and 0.1 grams of fruit juice protection agents are added;

[0017] (4) After the above raw materials are mixed evenly, put into a fermenter and ferment, the fermentation temperature is controlled at 8°C, and fermented for 60 days to obtain mash;

[0018] (5) Enter the fermented mash into the distillation system for distillation to obtain pear fruit original wine.

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PUM

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Abstract

The invention relates to a method for preparing pear wine. The method is characterized by being achieved through the following steps: (1) selecting high-quality pear fruits, thoroughly cleaning and disinfecting; (2) placing the cleaned and disinfected pear fruits into a pulping separator, separating peels, seeds and stalks of pears and discharging to obtain pulp; or juicing the pulp in a juicer to obtain juice; (3) loading pulp (or juice) into a mixing tank and adding auxiliary materials, namely, a fruit wine dry yeast, an acidity regulator, a sugar content regulator and a juice protective agent; (4) uniformly mixing the above raw materials, loading the mixture to a fermentation tank and fermenting for 60 days at a controlled temperature of 8 DEG C-42 DEG C to obtain mash; and (5) putting fermented mash into a distillation system and distilling to obtain pear wine base.

Description

technical field [0001] The present invention relates to a kind of wine, especially the preparation method of pear wine. Background technique [0002] China is a large fruit producing country, and the fruit output is particularly abundant in pears, but the deep processing technology for pears is relatively backward. According to "Compendium of Materia Medica": "Pears are cold in nature, slightly acidic, can moisten the lungs, relieve pain and eliminate diseases...", pears promote body fluids and quench thirst, appetizers and digestion, phlegm and wind, sober up and detoxify. And the wines on the market are mostly grain wine, wine, yellow rice wine, beer, rice wine, brandy etc., do not have the method for producing wine with pears. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for producing wine from pears. [0004] Technical scheme of the present invention is: [0005] (1) select high-quality pear fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 蒋华
Owner 蒋华
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