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Peach wine making process

A technology of making peach wine, which is applied in the field of wine making, can solve the problems of lack of human body and inability to take in various elements, and achieve the effect of improving hypokalemia and iron deficiency anemia

Inactive Publication Date: 2019-04-05
帅正强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most health wines lack various elements needed by the human body, and people cannot absorb various elements needed by drinking alcohol

Method used

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Experimental program
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Embodiment Construction

[0014] The present invention will be further described in detail in conjunction with specific embodiments below.

[0015] A peach wine production process, comprising the following steps:

[0016] Step 1. Select peaches of moderate size, wash and remove the pits;

[0017] Step 2, pressing peaches into jam;

[0018] Step 3, mix and boil the jam with 5% white granulated sugar relative to the weight of the jam, the boiling temperature is 60°C-70°C, the boiling time is 1h, and the boiled liquid is obtained;

[0019] Step 4: Mix the boiled liquid with 0.05% yeast relative to the weight of the boiled liquid, seal and ferment at 18°C-23°C for 30-35 days to obtain the peach wine.

[0020] As a preference, in step 3, the cooking temperature is 65°C.

[0021] Preferably, in step 4, the yeast is fresh yeast, the fermentation temperature is 20°C, and the fermentation time is 32 days.

[0022] The beneficial effects of the present invention are as follows: 1. Proper drinking can promote...

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PUM

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Abstract

The invention discloses a peach wine making process. The peach wine making process comprises the following steps that a, peaches with moderate individual sizes are selected and washed clean, and pitsare removed; b, the peaches are pressed into jam; c, the jam and white granulated sugar which is 5% by weight relative to the jam are mixed and decocted, a decoction temperature is 60 DEG C-70 DEG C,the decoction time is 1 h, and decoction liquid is obtained; and d, the decoction liquid is mixed with a yeast which is 0.05% by weight relative to the decoction liquid and sealed at 18 DEG C-23 DEG Cfor fermentation for 30-35 days to obtain the peach wine. The moderate drinking of the peach wine can promote blood circulation and benefit qi; and the peaches are rich in crude fiber, potassium, iron and calcium, and long-term moderate drinking of the peach wine can improve hypokalemia and iron-deficiency anemia.

Description

technical field [0001] The invention belongs to the field of wine making, and in particular relates to a peach wine making process. Background technique [0002] At present, most health wines lack various elements needed by the human body, and people cannot absorb various elements needed by drinking alcohol. Peach is rich in nutrition and is a widely planted fruit tree in my country. Peach is brewed into wine. The finished product is rich in crude fiber, potassium, iron, and calcium. Long-term drinking in moderation can improve hypokalemia and iron deficiency anemia. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a peach wine production process aimed at the deficiencies of the above-mentioned prior art. The brewed wine is rich in various elements needed by the human body and has more health care effects. [0004] The technical scheme adopted in the present invention is: a kind of peach wine production process, ...

Claims

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Application Information

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IPC IPC(8): C12G3/024
CPCC12G3/02
Inventor 帅正强
Owner 帅正强
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