Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for producing peach fruit wine on large scale

A peach wine and fruit sorting technology, which is applied in the field of large-scale production of peach wine, can solve the problems that the large-scale production of peach wine has not been involved in, and achieve the effects of increasing juice yield, accelerating clarification, and high utilization of raw materials

Inactive Publication Date: 2017-02-22
天津市林业果树研究所
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in fruit wine, there are few relevant studies on peach wine, and the research on large-scale production of peach wine does not involve

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] After the peach fruit is selected, crushed and beaten, 0.02% pectinase and 0.003% potassium pyrosulfite are added to the pulp and mixed evenly, and the enzymatic hydrolysis is allowed to stand at room temperature for 24 hours. Add 4 / 10,000 doses of yeast into the fermented liquid (the fermented liquid is the fruit pulp with adjusted ingredients), mix well, and control the fermentation temperature at 20-25°C. After the fermentation, use a plate-and-frame filter press to separate the wine legs, add 0.04% PVPP, start to separate after 15 days of gluing, use a diatomite filter to filter the fruit wine, and store the filtered raw wine in a full tank. with CO 2 full of gas. Aging for 6-12 months at a temperature below 25°C. Physical and chemical indicators are regularly tested during the period, mainly including free SO 2 , total SO 2 , volatile acid and other indicators. Before filling, use freezing wine tanks to quickly freeze, the freezing temperature is 0.5-1 ℃ above...

Embodiment 2

[0039] After the peach fruit is selected, crushed and beaten, 0.02% pectinase and 0.006% potassium metabisulfite are added to the pulp and mixed evenly, and the enzymatic hydrolysis is allowed to stand at room temperature for 24 hours. Add 6 / 10,000 doses of yeast into the fermented liquid (the fermented liquid is the fruit pulp with adjusted ingredients), mix well, and control the fermentation temperature at 20-25°C. After fermentation, use a plate-and-frame filter press to separate the wine legs, add 0.08% PVPP, start to separate after 15 days of gluing, use a diatomite filter to filter the fruit wine, and store the filtered raw wine in a full tank. with CO 2 full of gas. Aging for 6-12 months at a temperature below 25°C. Physical and chemical indicators are regularly tested during the period, mainly including free SO 2 , total SO 2 , volatile acid and other indicators. Before filling, use freezing wine tanks to quickly freeze, the freezing temperature is 0.5-1 ℃ above t...

Embodiment 3

[0041] After the peach fruit is selected, crushed and beaten, 0.04% pectinase and 0.004% potassium pyrosulfite are added to the pulp and mixed evenly, and the enzymatic hydrolysis is allowed to stand at room temperature for 24 hours. Add 4 / 10,000 doses of yeast into the fermented liquid (the fermented liquid is the fruit pulp with adjusted ingredients), mix well, and control the fermentation temperature at 20-25°C. After fermentation, use a plate-and-frame filter press to separate the wine legs, add 0.08% PVPP, start to separate after 15 days of gluing, use a diatomite filter to filter the fruit wine, and store the filtered raw wine in a full tank. with CO 2 full of gas. Aging for 6-12 months at a temperature below 25°C. Physical and chemical indicators are regularly tested during the period, mainly including free SO 2 , total SO 2 , volatile acid and other indicators. Before filling, use freezing wine tanks to quickly freeze, the freezing temperature is 0.5-1 ℃ above the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for producing peach fruit wine on a large scale, aiming at solving the problem that existing methods for producing peach fruit wine are high in costs and complex in processes and can not achieve large-scale production. The method comprises the following steps: selecting the peach fruit, crushing and pulping the peach fruit, adding 0.02-0.06% of pectase and 0.003-0.006% of potassium metabisulfite to the pulp and mixing the materials uniformly, carrying out normal temperature standing and enzymolysis for 24 hours, adding yeast with dose of 4-6 / 10000 to fermentation liquor, mixing the materials uniformly, controlling the fermentation temperature at 20-25 DEG C, separating wine lees by utilizing a plate-and-frame filter press after fermentation is completed, adding 0.04-0.08% of PVPP, filtering the fruit wine by utilizing a diatomite filter 15 days later, storing the wine base obtained after filtration in full tanks, ageing the wine base below 25 DEG C for 6-12 months, insulating the wine for 7 days at a temperature above the freezing point of the wine before filling and filtering the wine while the wine is cold. The wine base prepared by the method is in clear and transparent faint yellow, retains the strong aromas and colors of peaches, has harmonious and full body and mellow taste and is supple and tasty.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a process for large-scale production of peach wine. Background technique [0002] Peach belongs to the Rosaceae peach genus, is a kind of deciduous small tree with fruit as fruit, the flowers can be viewed and admired, and the fruit is juicy and edible. Peaches are known as "the best fruit in the world" because of their delicious flesh. Peach is very rich in nutrients. Peach meat is rich in protein, fat, carbohydrates, rich in antioxidants, dietary fiber, vitamins, iron calcium and various trace elements. It is believed in medicine that peaches have the functions of nourishing qi and blood, and promoting body fluid. , so it is welcomed by domestic and foreign markets. Peaches are mainly eaten fresh. However, the supply cycle of peaches in the market is short, difficult to store, and perishable. Therefore, most peaches are currently processe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 荆红彭郭意如陈晓明
Owner 天津市林业果树研究所
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com