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Method for preparing pear fruit wine

A technology of fruit wine and pear, applied in the field of wine making, to achieve the effect of unique technology, attractive wine color and remarkable effect

Pending Publication Date: 2020-01-24
周晓阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the red color of perry has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for preparing pear wine, the steps are as follows:

[0018] (1) Raw material: Qiuzi pear, white pear or apple pear;

[0019] (2) The fresh fruit of the above raw materials → sorting → freezing → thawing after the pear skin turns black → removing the core → destemming → crushing → conventional fermentation to make red fruit wine.

Embodiment 2

[0021] A method for preparing pear wine, the steps are as follows:

[0022] (1) Raw material: Qiuzi pear, white pear or apple pear;

[0023] (2) The fresh fruit of the above raw materials → sorting → freezing → thawing after the pear skin turns black → removing the core → removing the stem → crushing → soaking in alcohol → making red wine according to the conventional process of making wine.

Embodiment 3

[0025] A method for preparing pear wine, the steps are as follows:

[0026] (1) Raw material: Qiuzi pear, white pear or apple pear;

[0027] (2) The fresh fruit of the above raw materials → sorting → freezing → thawing after the pear skin turns black → removing the core → removing the stem → crushing → fermenting → soaking the remaining wine residue after fermentation in alcohol → making red wine according to the conventional dew production process Dew.

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Abstract

The invention relates to the field of wine brewing, in particular to a method for preparing pear fruit wine. The method comprises the following steps of (1) taking raw materials of Ussurian pears, white pears or apple pears; and (2) freezing the raw materials, after pear peel becomes black, performing unfreezing, removing kernels and stems, performing crushing, and preparing red pear fruit wine according to a conventional fruit wine preparing technology. In the wine preparing process, no pigment is added. The raw materials namely the pears are frozen firstly and then subjected to wine brewing,under the condition that no pigment and no red raw materials are added, red wine products are obtained, which is not realized by a conventional technology, the technology is unique, and the effects are significant. The pear fruit wine is attractive in wine color, has unique frozen pear flavor, and is different from ordinary pear wine. In the fruit wine quality evaluation, color is an important index, and red can cause love of people to the pear wine.

Description

technical field [0001] The invention relates to the field of wine making, that is, a method for preparing pear wine. Background technique [0002] In the prior art, the color of fruit wine is mainly determined by the natural pigment of the fruit. Red wine bayberry wine, for example, is deep red, amber, or ruby ​​in color. White wine is colorless or slightly yellow. Cider is greenish-yellow. Perry is pale yellow in color. Kiwi fruit wine is mainly amber, and mulberry wine is purple. Raw materials directly affect the sensory properties of wine after brewing. Conventional fruit wine brewing method flow: fresh fruit → sorting → crushing, destemming → pulp → separation and extraction of juice → clarification → clear juice → fermentation → barrel pouring → wine storage → filtration → cold treatment → blending → filtration → finished product. This pear cider is made by conventional technology, and only light yellow finished product will be obtained. However, the red color of...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/055
CPCC12G3/024C12G3/055
Inventor 周晓阳
Owner 周晓阳
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