CN102827726A - Brewing method of strong peach wine - Google Patents
Brewing method of strong peach wine Download PDFInfo
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- CN102827726A CN102827726A CN2012103531520A CN201210353152A CN102827726A CN 102827726 A CN102827726 A CN 102827726A CN 2012103531520 A CN2012103531520 A CN 2012103531520A CN 201210353152 A CN201210353152 A CN 201210353152A CN 102827726 A CN102827726 A CN 102827726A
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Abstract
The invention relates to a brewing method of a strong peach wine, which comprises the following steps: cleaning fresh mature peaches, selecting, crushing, stoning, and filtering to obtain peach juice; performing natural fermentation or microzyme fermentation on the peach juice to obtain a fermentation liquid; distilling the fermentation liquid to obtain a strong peach wine of which the alcohol content is 50%(v/v) or above; and bottling the strong peach wine, sealing, and aging to obtain the final product. A container for fermentation is a clean appliance such as a clay tank, a ceramic barrel, a stainless steel barrel or the like; the peach juice is fermented at a natural temperature of 20-30 DEG C for 60-90 days; the fermentation liquid is distilled after the sugar content is lowered to 3 degrees or below; during distillation, the peach wine of different alcohol contents is respectively received according to four grades of below 50%(v/v), 50-55%(v/v), 55-60%(v/v) and above 60%(v/v) and is stored in a classified manner; and after the natural aging period of more than 6 months, the peach wine can be brought to markets. The peach wine has obvious natural peach fragrance; the fragrance is fresh, elegant, rich and full-bodied; and the peach wine is sweet and soft in mouthfeel and has a long finish. The invention has no special requirements for raw materials, the peach product utilization rate is high, the waste is avoided, and the product added value is big.
Description
Technical field
The present invention relates to high wine degree fruit wine brew method, especially a kind of brew method of height peach wine.
Background technology
Peach originates in China, plant with a long history, existing so far more than 3000 year.The plantation of peach distributes very wide, and all there is plantation each provinces and regions, the whole nation.According to information center of Ministry of Agriculture statistics, China ate about 8,800,000 tons of peach total amount raw in 2004, ranked first in the world, and accounted for 36% of the bright peach ultimate production in the world.Peach is many to be main to eat raw, is used to make can, fruit juice and low peach wine on a small quantity, and with the above high spirit of brew 50 degree, report is not arranged also at present.
Mostly existing peach brewing technology is the brew and the working method of low alcohol.Publication number is that the application for a patent for invention prospectus of CN1228471 discloses a kind of method for preparing Wuzhi wild peach wine: it mainly be use glutinous rice, sweet wine, 30-45 degree rice wine, Herba Fici Simplicissimae steeping fluid as the prescription of brewageing Herba Fici Simplicissimae sweet wine liquid of raw material than and by red _ _, Chinese medicines such as genseng, sealwort, dried orange peel, chrysanthemum, red date and 45-60 degree rice wine soaks the prescription ratio of preparation Chinese medicinal liquor liquid, with and the preparation of the brewageing of preparation Herba Fici Simplicissimae steeping fluid, Herba Fici Simplicissimae sweet wine liquid, Chinese medicinal liquor liquid and process the making method step of Herba Fici Simplicissimae wine at last.
Publication number is the brewing method that the patent application prospectus of CN1958766 discloses a kind of peach brandy: it mainly be with a kind of free of contamination fresh fruit as raw material, form peach brandy through technology brews such as screenings, peeling, stoning, squeezing, fermentation, filtration, storage, bottling.
Publication number is the making method that the application for a patent for invention prospectus of CN101481644 discloses a kind of yellow peach wine: it mainly is through comprising that operation is got the raw materials ready, one time fermentation, once filtering, behind secondary invention fermentation and the secondary filtration, adopt spontaneous fermentation to become wine with sophisticated yellow peach.
Publication number is the preparation method that the application for a patent for invention prospectus of CN102041213A discloses a kind of nectarine wine: concrete grammar is accomplished for handle, ferment, add steps such as gelatin, clarification, filtration through raw material.
Publication number is the preparation method that the application for a patent for invention prospectus of CN102649927A discloses a kind of flat peach wine: its preparation method is preparation, preparation of fermentation liquid, Primary Fermentation, separation wine pin, ageing, clarification filtration, allotment, bottle cleaning, sterilization, oven dry, the bottling of the screening of peento, enzymolysis solution suddenly; 80 ℃ of pasteurizes, 10min.
Publication number is the preparation method that the application for a patent for invention prospectus of CN1958769 discloses a kind of peach wine: its process step is for selecting materials, clean, select, secondary cleaning, fragmentation, taking off nuclear, secondary and take off nuclear, enzymolysis, clarification, composition adjustment, fermentation, pouring, ageing, glue, filtration, rectification, freezing, filtration, stability test, Sterile Filtration, can, finished product, bottle storage down.Adopting secondary to take off nuclear technique combines enzymolysis process to improve juice yield effectively; Decompose pulp with " Flower of Smallflower Galinsoga " board pectinase for peach and the composite use of LallzymeC polygalacturonase, reached the effect of quick decomposition of pectin and fruit juice Titian; Combine chitosan clarification apricotine with bentonite, improved the colloidal stability of peach brandy.
Publication number is that the application for a patent for invention prospectus of CN1088794 discloses a kind of beauty peach blossom liquor and method of manufacture thereof: it is " in controlling ", " conditioning ", " determination of treatment based on pathogenesis obtained through differentiation of symptoms and signs " theory that adopts the traditional traditional Chinese medical science of China, and accurate prescription is spent herbal medicine immersion in the basic wine in 50 degree-60; Last 20-30 days after science is blent; Both demonstrated the pure and mild good to eat of wine, kept significant pharmaceutical efficacy again, can invigorate blood circulation by vein relaxing after taking; Moistening skin and eliminating spot reaches the good effect of beauty treatment.
Brewing technology of above-mentioned several kinds of relevant peaches and technology are and make low alcohol fruit wine, steep in wine, health promoting wine, all can not satisfy the production technology process of height peach wine.
Summary of the invention
The object of the invention is fruit wine type wine, steeps in wine to existing peach wine exactly, and kind is single, and mouthfeel is generally not good, and bright peach utilizes level not high; Waste heavylier, and the problem that is short of high-quality height distillation peach wine proposes a kind of brew method of height peach wine; The problem that this method emphasis solves is to improve the wine degree and the mouthfeel of peach wine, makes the peach aroma profit that obtains according to this method good to eat, does not have peculiar smell; Pure taste, the human consumer generally likes drinking, and overcomes the deficiency of prior art with this.
The brew method of this height peach wine that the present invention proposes is characterized in that it has the following steps:
(1) fresh ripe peaches is carried out fragmentation, takes off nuclear, get peach juice after the filtration;
(2) peach juice is carried out spontaneous fermentation or adds saccharomycetes to make fermentation getting fermented liquid;
(3) distill to such an extent that the wine degree is the above height peach wine of 50 degree to fermented liquid.
The peach fruit in (1) step can be normal fruit, fruitlet, malformed fruit, dehiscent fruit, overdone fruit, unmarketable fruit, but does not comprise corrupt fruit, and peach juice comprises pulp particle.
The peach kind in (1) step be selected from fragrant honey peach early, late fragrant honey peach, honey peach, winter peach and kind such as wild wild peach in one or more, the peach of different varieties can be broken into independent fruit juice separately, also can mix being broken into fruit juice blends.
The yeasting in (2) step requires clean, no foreign matter, free from extraneous odour, no intense light irradiation; The used container that ferments is utensils such as soil jar, the pottery of cleaning, stainless steel cask, during the fermentation, need stir 2-4 time every day when ballooning occurring; To get rid of bad air and to prevent spill and leakage; Under the condition of 20 ℃-30 ℃ of natural temperatures, fermentation time 60-90 days, treat that pol drops to 3 degree and distills when following.
(2) step was carried out the pol detection to fruit juice earlier before adding yeast fermentation, and by the principle that 1 degree wine needs sugar 1.7 to spend, determined whether to add white sugar and calculate the white sugar addition; According to the water cut of the bright peach kind of difference, add pure water or mineral water 3-10%, with a part of water wherein white sugar is dissolved, add in the peach juice, puddle evenly, add yeast, and, add in the peach juice according to corresponding requirements dilution, activation, puddle even, airtight.
The spontaneous fermentation in (2) step can not added yeast, white sugar to the bright peach that article are of fine quality, pol is high, and the mikrobe and the sugar that utilize bright peach itself to be had carry out the pure natural fermentation.
The distillation in (3) step is with stainless steel liquid distillation all-in-one, and lower floor's dress water is adorned fermented liquid above; Below water be heated into water vapor, then water vapor through pipeline with fermented liquid heating vaporization, and then cooling peach wine; Perhaps fermented liquid is contained in one independently in the stainless steel distillation bucket, uses independently water vapor generating unit output water vapor again, again water vapor is inserted the distillation bucket; Make fermented liquid vaporization, the cooling back peach wine.
The wine degree control of (3) step respectively by below 50 degree, 50-55 degree, 55-60 degree, access the peach wine of different wine degree greater than four class of 60 degree, and classification is preserved.
To height peach wine packaging container sealing ageing, to obtain better mouthfeel.
Ageing environmental requirement clean, no foreign matter, free from extraneous odour, no intense light irradiation use the utensil and the oak barrel of clean, free of contamination soil jar, stainless steel to carry out ageing, and natural aging period is more than 6 months.
Product after the ageing can also filter, blend into the peach of different wine degree and spill, and bottling is at last gone on the market.
The alleged height peach wine of the present invention refers to the peach to be raw material, the fermented distilled liquor that alcoholic strength 50% (V/V) is above.
A few procedure of the present invention can further describe as follows:
A, select materials: select to have peach aromatic strongly fragrant, fine quality characteristics and the bright peach products of free of contamination maturation such as fragrance is graceful, sugariness is high, distinct characteristics.Like fragrant honey peach early, late fragrant honey peach, honey peach, winter peach etc.Fresh fruit fresh harvesting, that do not have pollution need not to clean, to keep natural fragrance and the mikrobe that bright peach has to greatest extent.Quality characteristics such as the kind of bright peach, taste, fragrance, level of quality have remarkable influence to aspects such as the fragrance of height peach wine, mouthfeels.Therefore, the selection of raw material is an important foundation link of the present invention; With the raw materials for production of peach, be one of innovative point of the present invention as high spirit.
B, fragmentation, freestone: require processing environment totally clean, pollution-free; Employing has the instrument or the equipment of rotating blade; Bright peach is crushed to below the pulp grain 0.5cm; Use aperture 1-1.5cm screen cloth (getting final product less than the fruit stone minimum diameter) that peach meat, peach juice are separated with peach-pit again, peach meat, peach juice are mixed into form peach juice liquid again with the aperture.Fragmentation, the stoning of bright peach have very big influence to peach wine quality, the yield of liquor, working efficiency and production cost, and also the production and processing method with other fruit wine (like grape etc.) has tangible difference.
C, fermentation: require that clean environment is clean, no foreign matter, free from extraneous odour, no intense light irradiation.Adopt yeast spontaneous fermentation and two kinds of methods of no yeast spontaneous fermentation.Yeast natural fermentating method: require clean environment pollution-free; Utensils such as the soil jar of fermentation utensil employing cleaning, pottery, stainless steel cask contain; Detect pol,, press the principle that 1 degree wine needs sugar 1.7 degree, determine whether to add white sugar and calculate the white sugar addition then according to inspection pol and target the yield of liquor; According to the water cut of the bright peach kind of difference, add pure water or mineral water 3-10%, with a part of water wherein white sugar is dissolved, add in peach meat, the peach juice, puddle even; Add fruit wine (grape) special yeast bacterium, after corresponding requirements dilution, activation, add in peach meat, the peach juice, puddle evenly, airtight.No yeast natural fermentating method: be the height peach wine of pursuing high quality and pure fragrance, bright peach of fine quality to article, that pol is high can not need be added yeast, white sugar, and the mikrobe and the sugar that utilize bright peach itself to be had carry out the pure natural fermentation.Other link, it is identical also to go up method.The peach wine of this kind method brew, the yield of liquor is relatively low, but quality is extremely excellent.During the fermentation, if ballooning (3-5 after generally beginning days) occurs, need stir 2-4 time every day, to get rid of bad air and to prevent spill and leakage.Under the condition of 20 ℃-30 ℃ of natural temperatures, fermentation time 60-90 days, treat that pol drops to 3 degree when following, promptly retortable.
D, distillation: the distillation principle is the juice that the water steam heating ferments, and makes the ethanol vaporization, again through overcooling, forms peach wine.Distillation plant can be divided into two kinds of methods: a kind of is with stainless steel liquid distillation all-in-one, lower floor's dress water, upper strata dress fermented liquid, following water is heated into water vapor, then water vapor through pipeline with fermented liquid heating vaporization, cooling peach wine; The 2nd, fermented liquid is contained in one independently in the stainless steel distillation bucket, uses independently water vapor generating unit (like boiler) output water vapor again, again water vapor is inserted the distillation bucket, makes the ethanol vaporization, the cooling back peach wine.Through the peach wine that this process distills, the wine degree can be variant, be according to the design requirements of peach wine product, and respectively by being lower than 50 degree, 50-55 degree, 55-60 degree, accessing the peach wine of different wine degree and classification preservation greater than four class of 60 degree.Peach wine below 50 degree repeats distillation again, can obtain the above height peach wine of 50 degree.
E, ageing: ageing environmental requirement clean, no foreign matter, free from extraneous odour, no intense light irradiation.Use the ageing height peach wine such as utensil and oak barrel of clean, free of contamination soil jar, stainless steel, can not use the utensil ageing height peach wine of the materials such as plastics, rubber of any grade.The nature aging period is more than 6 months.
F, blend: comprise two kinds of methods: the one, according to the wine degree design of peach wine product, blend with the peach wine of different wine degree; The 2nd, with the peach wine of different bright peach kind brew; Have on the basis of peach wine common trait, also in the poor quality opposite sex of aspects such as fragrance, mouthfeel, can be according to the product design requirement; Peach wine with the brew of different bright peach kind is blent, and gets into the rich and style and features that improves the peach wine product.
G, filtration: use wine, liquor special filtering equipment, solid particulate, suspended matter, colloidal particle, the germ of filtering 0.1～1.0 μ m.
H, bottling: adopt the liquor bottling product line, clean, operations such as sterilization, oven dry, can, gland.
The present invention is bright peach products such as the not high fruitlet of employing economic worth, malformed fruit, dehiscent fruit, unsalable fruit, overdone fruit; Develop be rich in characteristic, colory novel high peach wine; And research and explore one the cover high-quality peach wine production and processing technology; Effectively improve the lasting supportability of bright peach value-added content of product and peach industry, to improving overall efficiency of agriculture and promotion increasing peasant income certain effect of having got rich.Simultaneously, China's high spirit category had both been enriched in peach wine product exploitation, also helped to reduce grain consumption, and the Sustainable development of Chinese national economy is had active effect.
The peach wine that the present invention develops, special taste has distinct pure natural peach fragrance, the pure and fresh gracefulness of fragrance, enriches full, mouthfeel is fresh and sweet mellow, long times of aftertaste, is featured natural high-quality peach wine.
Description of drawings
Accompanying drawing is a principle process flow diagram of the present invention.
Embodiment
Further specify positive technique effect of the present invention with instance below.
Instance one: in the 5-7 month in 2011, usefulness early fragrant honey peach was carried out the brew of height peach wine, and step is following:
1. select materials: select that color and luster is dark red, peach aromatic strongly fragrant, fragrance is graceful, fragrant and sweet flavor well, sugariness is high, fruit is little, lopsided, overdone, pol is that 14.8% perfume honey peach morning is a raw material.
2. broken, freestone: with the whisking appliance that has rotating blade, with the about 0.5cm of pulp crushing to maximum particle diameter, the bamboo sieve with aperture 1.5cm separates peach-pit with peach meat, peach juice again, peach meat, peach juice is mixed into forms peach juice liquid.
3. fermentation: peach juice liquid is respectively charged in Stainless Steel bucket and the soil jar bucket, with the pure water of juice amount 3% and 5% white sugar.After the white sugar dissolving, join in the juice.Adopt two kinds of methods to compare: some does not add yeast, and another part adds the grape yeast, and dilutes, activation, puddles evenly by the yeast method of use.Respectively at leaving standstill 8 hours, 12 hours, observe the fermentation state that does not add yeast and add two kinds of methods of yeast.The result shows, leave standstill 8 hours after, add zymic and shown obvious fermentation phenomenon, not adding yeast has slight fermentation phenomenon; After leaving standstill 12 hours, two kinds of methods all show good fermentation state, but it is slightly fierce to add the zymic fermentation state.After the fermentation 2-5 days, inflatable is comparatively obvious, stirs every day 3 times; 6-7 days, stir every day 2 times, 8-9 days, stir every day 1 time; The 10th day, it was airtight to carry out whole process.To the 50th day and 55 days, do not add yeast, add the zymic pol be respectively 3.8 the degree, 2.5 the degree.20 ℃-30 ℃ of physical environment temperature.
4. distillation: the peach juice liquid after will fermenting joins garden column type stainless steel liquid distillation all-in-one, distills.Respectively by below 50 degree, 50-55 degree, 55-60 degree, above 4 the wine degree class of 60 degree access peach wine.Repeating below 50 degree distilled, up to the peach wine that reaches required wine degree.The result shows: add that yeast ferments, total the yield of liquor is 9.67%; Do not add that yeast ferments, total the yield of liquor is 8.49%.
5. ageing: will not add yeast respectively, add the peach wine of two kinds of fermentation process of yeast, and be respectively charged into soil jar, Stainless Steel bucket, oak barrel.The ageing 6 months under field conditions (factors) of 18 ℃-30 ℃ of envrionment temperatures, respectively to do not add yeast fermentation, add yeast fermentation, the peach wine of soil jar ageing, stainless steel cask, 5 kinds of treatment processs of oak barrel ageing, judge.The result shows: do not add yeast-leavened wine, peach perfume (or spice) is purer, elegant, and mouthfeel is more mellow, gentle, and overall quality slightly is better than and adds yeast-leavened peach wine; Spill with soil jar, 2 kinds of aged peaches of method of stainless steel cask, difference is not obvious; With the aged peach wine of oak barrel, there were significant differences with other 2 kinds of methods: the peach wine of stainless steel cask fermentation, and wine and women-sensual pursuits is limpid, has the distinctive odour characteristics of fragrant honey peach early, and fragrance is pure and fresh, bright, and mouthfeel is soft, fine and smooth, mellow and full; With the aged peach wine of oak barrel, color is dark brown, and the fragrant characteristic of peach weakens, and has increased the distinctive nutty of oak, makes fragrance than horn of plenty, full, honest.
6. filter: use wine, liquor special filtering equipment, solid particulate, suspended matter, colloidal particle, the bacterium of filtering 0.1～1.0 μ m.
7. bottling: adopt the liquor bottling product line, clean, operations such as sterilization, oven dry, can, gland.
Conclusion: 1. add yeast and do not add 2 kinds of fermentation process of yeast and compare, do not add yeast, the yield of liquor is on the low side, but best embodies bright peach varietal characteristic, and fragrance is purer, mouthfeel is mellow and full more mellow, can produce high-end peach wine product and use; 2. use soil jar, the aged peach wine of 2 kinds of containers of stainless steel cask, wine and women-sensual pursuits is limpid, and peach is fragrant distinct, the pure and fresh gracefulness of fragrance, and mouthfeel is soft, fine and smooth, mellow and full, and no significant difference can be selected to use according to practical situation between the two; 3. the aged peach wine of oak barrel weakens though peach perfume has, and has increased the distinctive nutty of oak, and fragrance is abundanter, and the wine body is more plentiful, and production cost increases, and can use according to peach wine product style design requirements selectivity.
Instance two: in the 8-10 month in 2011, carry out the brew of height peach wine with honey peach, step is following:
1. select materials: select that fragrance is good, sugariness is high, ripe and overdone, pol is that 14.1% honey peach is a raw material.
2. broken, freestone: with the whisking appliance that has rotating blade, with the about 0.5cm of pulp crushing to maximum particle diameter, the bamboo sieve with aperture 1.5cm separates peach-pit with peach meat, peach juice again, peach meat, peach juice is mixed into forms peach juice liquid.
3. fermentation: peach juice liquid is respectively charged in the Stainless Steel bucket,, does not add white sugar with the pure water of juice amount 5%.Adopt two kinds of methods to compare: some does not add yeast, and another part adds the grape yeast, and the yeast method of use is diluted, activation, puddle evenly.Do not add yeast and the state that adds 2 kinds of method fermentations of yeast in leaving standstill 12 h observation.The result shows, leave standstill 12 hours after, two kinds of methods all show fermentation state preferably, want fierce relatively but add the zymic fermentation state.After the fermentation 2-5 days, inflatable is comparatively obvious, stirs every day 3 times; 6-7 days, stir every day 2 times, 8-9 days, stir every day 1 time; The 10th day, it was airtight to carry out whole process.To the 55th day and 60 days, do not add yeast, add the zymic pol be respectively 3.1 the degree, 2.4 the degree.20 ℃-26 ℃ of physical environment temperature.
4. distillation: the peach juice liquid after will fermenting joins garden column type stainless steel liquid distillation all-in-one, distills.Respectively by below 50 degree, 50-55 degree, 55-60 degree, above 4 the wine degree class of 60 degree access peach wine.Repeating below 50 degree distilled, up to the peach wine that reaches required wine degree.The result shows: add that yeast ferments, total the yield of liquor is 8.72%; Do not add that yeast ferments, total the yield of liquor is 7.91%.
5. ageing: will not add yeast respectively, add the peach wine of 2 kinds of fermentation process of yeast, and be respectively charged into Stainless Steel bucket, oak barrel.The ageing 6 months under field conditions (factors) of 15 ℃-25 ℃ of envrionment temperatures, respectively to do not add yeast fermentation, add yeast fermentation, the peach wine of stainless steel cask, 4 kinds of treatment processs of oak barrel ageing, judge.The result shows: do not add yeast-leavened peach wine, peach perfume (or spice) is purer, and mouthfeel is more fine and smooth soft, and overall quality slightly is better than and adds yeast-leavened peach wine; Spill with stainless steel cask, 2 kinds of aged peaches of oak barrel, difference is comparatively remarkable: the peach wine of stainless steel cask fermentation, and wine and women-sensual pursuits is limpid, has the distinctive odour characteristics of honey peach, and fragrance is fuller, strong, and mouthfeel is soft, fine and smooth; With the aged peach wine of oak barrel, main color is a dark brown, and the honey peach odour characteristics is not obvious, and peach perfume (or spice) weakens, and has increased the distinctive nutty of oak, and fragrance is abundant, honest more.
6. filter: use wine, liquor special filtering equipment, solid particulate, suspended matter, colloidal particle, the bacterium of filtering 0.1～1.0 μ m.
7. bottling: adopt the liquor bottling product line, clean, operations such as sterilization, oven dry, can, gland.
Conclusion: under the condition that does not add sugar-fermenting; 1. add yeast and do not add 2 kinds of fermentation process of yeast and compare; It is on the low side not add saccharomycetic the yield of liquor, but the odour characteristics of bright peach kind is distinct more, and fragrance is purer, mouthfeel is mellow and full more mellow; Can produce high-end peach wine product and use, add the medium-to-high grade peach wine product of producing of saccharomycetes to make fermentation and use.2. the aged peach wine of stainless steel cask, wine and women-sensual pursuits is limpid, and the fragrant characteristic of peach is distinct, and mouthfeel is soft, fine and smooth, mellow and full, can do conventional high-quality peach wine production use; Oak barrel ageing peach wine, wine and women-sensual pursuits is a dark brown, and peach perfume (or spice) weakens, and has increased the distinctive nutty of oak, and fragrance is abundanter, and the wine body is more plentiful, can use according to peach wine product style design requirements selectivity.
Instance three: year January in November, 2011 to 2012, carry out the brew of height peach wine with the winter heart, step is following:
1. select materials: select that fragrance is good, sugariness is high, ripe and overdone, pol is that 15.7% winter heart is a raw material.
2. broken, freestone: with the whisking appliance that has rotating blade, with the about 0.5cm of pulp crushing to maximum particle diameter, the bamboo sieve with aperture 1.5cm separates peach-pit with peach meat, peach juice again, peach meat, peach juice is mixed into forms peach juice liquid.
3. fermentation: peach juice liquid is respectively charged in the Stainless Steel bucket, with the mineral water of juice amount 8% and 5% white sugar.Adopt two kinds of methods to compare: some does not add yeast, and another part adds the grape yeast, and dilutes, activation, puddles evenly by the zymic method of use.Respectively at leaving standstill 8 hours, 12 hours, observe the fermentation state that does not add yeast and add two kinds of methods of yeast.The result shows, leave standstill 8 hours after, add zymic and shown obvious fermentation phenomenon, not adding yeast has slight fermentation phenomenon; After leaving standstill 12 hours, 2 kinds of methods all show good fermentation state, but it is relatively fierce to add the zymic fermentation.After the fermentation 2-5 days, inflatable is comparatively obvious, stirs every day 3 times; 6-7 days, stir every day 2 times, 8-9 days, stir every day 1 time; The 10th day, carry out airtight.To the 90th day, do not add yeast, add the zymic pol be respectively 3.0 the degree, 2.6 the degree.15 ℃-25 ℃ of physical environment temperature.
4. distillation: the peach juice liquid after will fermenting joins garden column type stainless steel liquid distillation all-in-one, distills.Respectively by below 50 degree, 50-55 degree, 55-60 degree, above 4 the wine degree class of 60 degree access peach wine.Repeating below 50 degree distilled, up to the peach wine that reaches required wine degree.The result shows: add that yeast ferments, total the yield of liquor is 9.36%; Do not add that yeast ferments, total the yield of liquor is 7.81%.
5. ageing: will not add yeast respectively, add the peach wine of 2 kinds of fermentation process of yeast, and be respectively charged into Stainless Steel bucket, oak barrel.The ageing 6 months under field conditions (factors) of 20 ℃-30 ℃ of envrionment temperatures, respectively to do not add yeast fermentation, add yeast fermentation, the peach wine of stainless steel cask, 4 kinds of treatment processs of oak barrel ageing, judge.The result shows: do not add yeast-leavened peach wine, peach perfume (or spice) is purer, and mouthfeel is more fine and smooth soft, and overall quality slightly is better than and adds yeast-leavened peach wine; Spill with stainless steel cask, 2 kinds of aged peaches of oak barrel, difference is comparatively remarkable: the peach wine of stainless steel cask fermentation, and wine and women-sensual pursuits is limpid, has the distinctive odour characteristics of winter heart, and fragrance is more pure and fresh, and mouthfeel is soft, fine and smooth, long; High with the aged peach of oak barrel, main color dark brown, the honey peach odour characteristics is not obvious, and peach perfume (or spice) weakens, and has increased the peculiar nutty of oak, makes fragrance abundant, honest more.
6. filter: use wine, liquor special filtering equipment, solid particulate, suspended matter, colloidal particle, the bacterium of filtering 0.1～1.0 μ m.
7. bottling: adopt the liquor bottling product line, clean, operations such as sterilization, oven dry, can, gland.
Claims (10)
1. the brew method of this height peach wine that proposes of the present invention, its spy is that it has the following steps levying:
(1) fresh ripe peaches is carried out fragmentation, takes off nuclear, get peach juice after the filtration;
(2) peach juice is carried out spontaneous fermentation or adds saccharomycetes to make fermentation getting fermented liquid;
(3) distill to such an extent that the wine degree is the above height peach wine of 50 degree to fermented liquid.
2. according to the ferment system method of the said height peach of claim 1 wine, it is characterized in that the peach in (1) step can be normal fruit, fruitlet, malformed fruit, dehiscent fruit, overdone fruit, unmarketable fruit, but do not comprise corrupt fruit, peach juice comprises pulp particle.
3. according to the ferment system method of the said height peach of claim 1 wine; The peach kind that it is characterized in that for (1) step be selected from fragrant honey peach early, late fragrant honey peach, honey peach, winter peach and wild wild peach in one or more; The peach of different varieties can be broken into independent fruit juice separately, also can mix being broken into fruit juice blends.
4. according to the ferment system method of the said height peach of claim 1 wine; It is characterized in that the used container of fermentation in (2) step is utensils such as soil jar, the pottery of cleaning, stainless steel cask, during the fermentation, need stir 2-4 time every day when ballooning occurring; To get rid of bad air and to prevent spill and leakage; Under the condition of 20 ℃-30 ℃ of natural temperatures, fermentation time 60-90 days, treat that pol drops to 3 degree and distills when following.
5. according to the ferment system method of claim 1 or 4 said height peach wine, it is characterized in that (2) step added carries out pol to fruit juice earlier before the yeast fermentation and detects, and needs the principle of sugar 1.7 degree by 1 degree wine, determines whether to add white sugar and calculates the white sugar addition; According to the water cut of the bright peach kind of difference, add pure water or mineral water 3-8%, with a part of water wherein white sugar is dissolved, add in peach meat, the peach juice, puddle evenly, add yeast, according to corresponding requirements dilution, activation, add in the peach juice, puddle even, airtight.
6. according to the ferment system method of claim 1 or 4 said height peach wine, the spontaneous fermentation that it is characterized in that for (2) step is not added yeast, white sugar to the bright peach that article are of fine quality, pol is high, and the mikrobe and the sugar that utilize bright peach itself to be had carry out the pure natural fermentation.
7. according to the ferment system method of the said height peach of claim 1 wine, the distillation that it is characterized in that for (3) step is with stainless steel liquid distillation all-in-one, and lower floor adorns water; Adorn fermented liquid above, following water is heated into water vapor, and water vapor is vaporized the fermented liquid heating through pipeline then; And then the cooling peach wine; Perhaps fermented liquid is contained in one independently in the garden column type stainless steel distillation bucket, uses independently water vapor generating unit output water vapor again, again water vapor is inserted the distillation bucket; Make fermented liquid vaporization, the cooling back peach wine.
8. according to the ferment system method of the said height peach of claim 1 wine; It is characterized in that the wine degree control of (3) step is respectively by being lower than 50 degree, 50-55 degree, 55-60 degree, spending the peach wine that four class access the different wine degree greater than 60; And the classification preservation, repeat distillation below 50 degree, until required wine degree.
9. according to the ferment system method of the said height peach of claim 1 wine, it is characterized in that to height peach wine packaging container sealing ageing, to obtain better mouthfeel.
10. according to the ferment system method of the said height peach of claim 9 wine; It is characterized in that ageing environmental requirement clean; No foreign matter, free from extraneous odour, no intense light irradiation use the utensil and the oak barrel of clean, free of contamination soil jar, stainless steel to carry out ageing, and natural aging period is more than 6 months.
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| CN105851751A (en) * | 2016-04-19 | 2016-08-17 | 北京电子科技职业学院 | Composite small-berry fermentation health beverage and preparing method thereof |
| CN108570392A (en) * | 2018-07-20 | 2018-09-25 | 齐鲁工业大学 | A kind of production method of high yield and saving energy peach Spirit |
| CN108884427A (en) * | 2016-02-09 | 2018-11-23 | 阿里埃勒科学创新有限公司 | For being aged the device and method of grape wine |
| CN110713885A (en) * | 2019-11-22 | 2020-01-21 | 高波 | Juicy peach white tea compound wine and preparation method thereof |
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| CN103981058A (en) * | 2014-05-30 | 2014-08-13 | 肖秀萍 | Method for brewing honey peach fruit wine |
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| CN108570392B (en) * | 2018-07-20 | 2021-09-24 | 齐鲁工业大学 | Production method of high-yield energy-saving peach distilled liquor |
| CN112574843A (en) * | 2019-10-29 | 2021-03-30 | 平山县福源农业开发有限公司 | Preparation method of peach wine |
| CN110713885A (en) * | 2019-11-22 | 2020-01-21 | 高波 | Juicy peach white tea compound wine and preparation method thereof |
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Application publication date: 20121219 |