Method for brewing perry through mixed fermentation

Abstract

The invention relates to a method for brewing perry through mixed fermentation and belongs to the technical field of methods for brewing the perry. The method for brewing the perry through a process for sequential inoculation sectional fermentation with dregs includes the following steps of raw material pre-treatment, wherein after kernels of pears are removed, the pears are broken and pulped; pear pulp blending, wherein the sugar amount is adjusted to be 19%, the pH is 4.5, and sterilization is conducted; culture activation and spreading cultivation, wherein pichia anomala and brewer's yeast are activated, then put in a sterilized pear juice shaking table in an inoculation mode to be cultured for 2-3 days, and counted for use; inoculated fermentation, wherein sterilized pear pulp is inoculated with pichia anomala with the volume fraction of 10%, after 28-DEG C constant-temperature aerobic culture is conducted for 1 day, the mixture is inoculated with brewer's yeast with the volume fraction of 6%, the mixture is gradually cooled to be 25 DEG C and stands for fermentation for about 7 days, and the perry is obtained after squeezing separation, transferred into an after-fermentation container, and subjected to airtight fermentation for 1 month at the temperature of 15 DEG C or below; aged wine clarifying. The method is mainly applied to fruit wine brewing.

Description

technical field [0001] The invention relates to a method for brewing pear wine by using mixed bacteria fermentation, and belongs to the technical field of pear wine brewing methods. Background technique [0002] Suli has a large fruit, golden color, thin skin, juicy and sweet taste, soluble solid content of 12.8%, total acid content of 0.09%, solid-acid ratio of 142.2, vitamin C content of 0.78%, and is rich in various beneficial to human body. Calcium, iron, phosphorus and other micronutrients. However, crisp pears are easy to be injured and rotted during picking or transportation, and are not easy to preserve. If they are used to brew fruit wine, it can not only enrich the varieties of fruit wine in our country, but also increase its added value, help fruit farmers open up sales, and increase income. [0003] The production of pear wine mainly adopts the processes of raw material preparation, cleaning, cutting into pieces to protect the color, pressing and filtering, comp...

AI Technical Summary

Problems solved by technology

[0004] The main defects in the current pear wine brewing process are as follows: (1) The pear wine brewed by natural fermentation is not stable in quality due to the unstable strains, and the pear wine fermented with pure Saccharomyces cerevisiae is usually too flat in flavor; (2) Directly use mixed bacteria fermentation, due to simultaneous inoculation and simultaneous fermentation, it is not conducive to the production of aroma components