CN104745402A - Making method for perry - Google Patents
Making method for perry Download PDFInfo
- Publication number
- CN104745402A CN104745402A CN201510200160.5A CN201510200160A CN104745402A CN 104745402 A CN104745402 A CN 104745402A CN 201510200160 A CN201510200160 A CN 201510200160A CN 104745402 A CN104745402 A CN 104745402A
- Authority
- CN
- China
- Prior art keywords
- wine
- perry
- making method
- pear juice
- pears
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 10
- 235000020030 perry Nutrition 0.000 title abstract 6
- 235000014101 wine Nutrition 0.000 claims abstract description 30
- 241000220324 Pyrus Species 0.000 claims abstract description 26
- 235000021017 pears Nutrition 0.000 claims abstract description 17
- 235000015206 pear juice Nutrition 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 235000014443 Pyrus communis Nutrition 0.000 claims description 10
- 238000004821 distillation Methods 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 1
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000009423 ventilation Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 210000004072 lung Anatomy 0.000 description 4
- 235000019990 fruit wine Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000020682 bottled natural mineral water Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003500 flue dust Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000004224 protection Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009325 pulmonary function Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses relates to a making method for wine, in particular to a making method for perry. The making method for the perry comprises the following steps of washing pears and juicing, and then adding white granulated sugar; inoculating aroma-producing active dry yeast, and performing ventilation fermentation for 10-15 hours; then, adding grape wine active dry yeast; performing anaerobic fermentation at 18-22 DEG C and 12-15 DEG C successively to obtain pear juice fermentation raw wine; distilling the pear juice fermentation raw wine; when the distillate size reaches 25-30 percent of the size of the pear juice fermentation raw wine, stop distilling; concentrating vinasse to 1/4 of original size; then, mixing the vinasse after concentrating with the distillate to obtain mixed liquor; blending, filtering, filling and sterilizing the mixed liquor to obtain the perry. While nutritional ingredients of the pears are reserved to the maximum degree by the perry made by the making method disclosed by the invention, the fragrance is also richer; not only are the drinking demands of people fond of high alcohol content are met but also the perry has a certain healthy nutritive value on human bodies.
Description
Technical field
What the present invention relates to is a kind of making method of wine, specifically a kind of making method of pear wine.
Background technology
Pears are a kind of common fruit, pear tree kind and the kind of China's cultivation are a lot, the main Chan Li district in south and the north, all have the kind adapting to each department cultivation, the color of general pears is that crust presents golden yellow or warm yellow, and the inside pulp is then well-illuminated white, fresh and tender succulence, taste is sweet, is the fruit be loved by the people, has the title of " natural mineral water ".Pears are rich in carbohydrate, protein, fat, mineral substance and multivitamin, play an important role to the health of human body.Pears have the effect that lung is supported in clearing lung-heat, and due to industrial expansion, current China atmospheric pollution situation is relatively more serious, and pears can improve respiratory system and pulmonary function, have effect of moistening lung, can reduce the impact that lung is subject to koniology and flue dust; Pears energy atherosclerosis, suppresses the formation of carcinogenic substance nitrosamine, thus plays the effect of cancer-resisting; Pears can cardioprotection, lessens fatigue, and strengthens myocardial viability, reduces blood pressure; Pears can also removing heat from the lung to relieve cough, eliminate the phlegm, have maintenance action to throat; The effects such as in addition, pears also have and improve a poor appetite, protection liver.
Pear wine of the present invention take pears as raw material, through the nutriment wine that the operations such as fermentation, distillation, concentrated, allotment are made, pear wine remains the original local flavor of pears and nutritive ingredient preferably, a large amount of nutritive ingredients containing needed by human, the fruit wine that a kind of nutritive value is higher, drink pear wine and not only meet the hope that people drink, the effect of certain health care can also be played.
Summary of the invention
The object of this invention is to provide a kind of making method of pear wine of nutritious, unique flavor.
The object of the present invention is achieved like this:
Pears are cleaned, squeezes the juice, the white sugar of 8% is added in pear juice, stirring and dissolving, add the aroma-producing active dry yeast of 0.02-0.03%, be placed on shaking table, at 30-32 DEG C, ventilating fermentation 10-15 hour under the condition of 150-180rpm, then 18-22 DEG C is cooled to, add 0.05-0.1% wine active dry yeast, anaerobically fermenting 6-8 days under 18-22 DEG C of condition, continue anaerobically fermenting under finally proceeding to 12-15 DEG C of condition and namely obtain pear juice fermented wine in 1 month.
Pear juice fermented wine is distilled, when distillate volume reaches the 25-30% of pear juice fermented wine volume, stop distillation, vinasse is concentrated to 1/4th of original volume, mix with distillate after again the vinasse after concentrated being cooled to 40 DEG C, mixed solution through blending, filtering, filling, sterilizing gets product.
Pear wine of the present invention is compared with common fruit wine, not only alcoholic strength is high, and in wine the nutritive ingredient of alcohol dissolubility and aroma component also high than common fruit wine, therefore, pear wine of the present invention is while the nutritive ingredient remaining pears to greatest extent, fragrance is also stronger, not only meets the needs of drinking liking high wine degree crowd, also has certain healthy nutritive value to the health of people.
Specific embodiments
Pears are cleaned, squeezes the juice, the white sugar of 8% is added in pear juice, stirring and dissolving, add the aroma-producing active dry yeast of 0.02%, be placed on shaking table, at 32 DEG C, ventilating fermentation 13 hours under the condition of 160rpm, then 20 DEG C are cooled to, add 0.1% wine active dry yeast, anaerobically fermenting 7 days under 18-22 DEG C of condition, continue anaerobically fermenting under finally proceeding to 12 DEG C of conditions and namely obtain pear juice fermented wine in 1 month.
Pear juice fermented wine is distilled, when distillate volume reaches 30% of pear juice fermented wine volume, stop distillation, vinasse is concentrated to 1/4th of original volume, mix with distillate after again the vinasse after concentrated being cooled to 40 DEG C, mixed solution through blending, filtering, filling, sterilizing gets product.
Claims (1)
1. a making method for pear wine, is characterized in that being prepared from through the following course of processing:
(1) pears cleaned, squeeze the juice, the white sugar of 8% is added in pear juice, stirring and dissolving, add the aroma-producing active dry yeast of 0.02-0.03%, be placed on shaking table, at 30-32 DEG C, ventilating fermentation 10-15 hour under the condition of 150-180rpm, then 18-22 DEG C is cooled to, add 0.05-0.1% wine active dry yeast, anaerobically fermenting 6-8 days under 18-22 DEG C of condition, continue anaerobically fermenting under finally proceeding to 12-15 DEG C of condition and namely obtain pear juice fermented wine in 1 month;
(2) pear juice fermented wine is distilled, when distillate volume reaches the 25-30% of pear juice fermented wine volume, stop distillation, vinasse is concentrated to 1/4th of original volume, mix with distillate after again the vinasse after concentrated being cooled to 40 DEG C, mixed solution through blending, filtering, filling, sterilizing gets product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510200160.5A CN104745402B (en) | 2015-04-26 | 2015-04-26 | A kind of manufacture method of pear wine |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510200160.5A CN104745402B (en) | 2015-04-26 | 2015-04-26 | A kind of manufacture method of pear wine |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104745402A true CN104745402A (en) | 2015-07-01 |
CN104745402B CN104745402B (en) | 2016-08-24 |
Family
ID=53585666
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510200160.5A Active CN104745402B (en) | 2015-04-26 | 2015-04-26 | A kind of manufacture method of pear wine |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104745402B (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112795454A (en) * | 2021-01-28 | 2021-05-14 | 肖朝锋 | Process for producing roxburgh rose distilled liquor |
CN113136293A (en) * | 2020-08-13 | 2021-07-20 | 江苏三香酒业有限公司 | Method for producing distilled pear wine by solid state fermentation of whole green-coronal pears |
CN113136292A (en) * | 2021-04-26 | 2021-07-20 | 宁夏红枸杞产业有限公司 | Method for preparing medlar wine by fermenting medlar brandy distillation residual liquid and medlar wine |
CN113150938A (en) * | 2021-04-15 | 2021-07-23 | 贵州德霞珠酒业科技有限公司 | Method for preparing oral liquid and alcoholic beverage by distilling solid-state biological fermentation base wine |
CN113564006A (en) * | 2021-08-28 | 2021-10-29 | 重庆九龙窖藏酒酒业有限公司 | Preparation method and fermentation device of pear wine |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB365348A (en) * | 1931-02-05 | 1932-01-21 | Karl Samuel Felix | Improvements in and relating to the manufacture of beer |
CN1775940A (en) * | 2004-11-16 | 2006-05-24 | 河北农业大学 | Pear wine and its brewing method |
CN101531960B (en) * | 2009-01-24 | 2012-07-25 | 广东岭南为多生命高科有限公司 | Wine-making preparation method adopting litchi fermentation |
CN103087871A (en) * | 2012-12-30 | 2013-05-08 | 胡顺开 | Brewing method of aged perry, and brewing method of pear brandy |
CN103114017A (en) * | 2013-02-05 | 2013-05-22 | 山西天骄食业有限公司 | Red date health-care yellow wine with fatigue eliminating effect and preparation method thereof |
CN103789179A (en) * | 2014-02-11 | 2014-05-14 | 杜春仓 | Method for preparing fragrant pear brandy |
JP2014212763A (en) * | 2013-04-26 | 2014-11-17 | マルボシ酢株式会社 | Production method of novel sensation liqueur applying deacidification raw material processing art |
-
2015
- 2015-04-26 CN CN201510200160.5A patent/CN104745402B/en active Active
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB365348A (en) * | 1931-02-05 | 1932-01-21 | Karl Samuel Felix | Improvements in and relating to the manufacture of beer |
CN1775940A (en) * | 2004-11-16 | 2006-05-24 | 河北农业大学 | Pear wine and its brewing method |
CN101531960B (en) * | 2009-01-24 | 2012-07-25 | 广东岭南为多生命高科有限公司 | Wine-making preparation method adopting litchi fermentation |
CN103087871A (en) * | 2012-12-30 | 2013-05-08 | 胡顺开 | Brewing method of aged perry, and brewing method of pear brandy |
CN103114017A (en) * | 2013-02-05 | 2013-05-22 | 山西天骄食业有限公司 | Red date health-care yellow wine with fatigue eliminating effect and preparation method thereof |
JP2014212763A (en) * | 2013-04-26 | 2014-11-17 | マルボシ酢株式会社 | Production method of novel sensation liqueur applying deacidification raw material processing art |
CN103789179A (en) * | 2014-02-11 | 2014-05-14 | 杜春仓 | Method for preparing fragrant pear brandy |
Non-Patent Citations (1)
Title |
---|
刘延吉等: "南果梨酒发酵工艺研究", 《酿酒科技》 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113136293A (en) * | 2020-08-13 | 2021-07-20 | 江苏三香酒业有限公司 | Method for producing distilled pear wine by solid state fermentation of whole green-coronal pears |
CN112795454A (en) * | 2021-01-28 | 2021-05-14 | 肖朝锋 | Process for producing roxburgh rose distilled liquor |
CN113150938A (en) * | 2021-04-15 | 2021-07-23 | 贵州德霞珠酒业科技有限公司 | Method for preparing oral liquid and alcoholic beverage by distilling solid-state biological fermentation base wine |
CN113136292A (en) * | 2021-04-26 | 2021-07-20 | 宁夏红枸杞产业有限公司 | Method for preparing medlar wine by fermenting medlar brandy distillation residual liquid and medlar wine |
CN113564006A (en) * | 2021-08-28 | 2021-10-29 | 重庆九龙窖藏酒酒业有限公司 | Preparation method and fermentation device of pear wine |
Also Published As
Publication number | Publication date |
---|---|
CN104745402B (en) | 2016-08-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Chandrasekhar et al. | A review on palm wine | |
CN102226144B (en) | Black garlic vinegar and preparation method thereof | |
CN102286354B (en) | Production method of dendrobium nobile vinegar | |
CN104745402B (en) | A kind of manufacture method of pear wine | |
CN103436425B (en) | Garlic vinegar oral liquid and preparation method thereof | |
CN105285537A (en) | Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce | |
CN104431176A (en) | Fermented tea of pepper leaves and jinhua fungus and preparation method and application of fermented tea | |
CN106916686A (en) | Lemon cherry fruit wine | |
CN106479855A (en) | A kind of brewing method of Health-care fruit vinegar | |
CN105062862A (en) | Preparation method of okra vinegar | |
CN105341869A (en) | Soy sauce rich in soybean isoflavone aglycone and production process thereof | |
KR101120286B1 (en) | Manufacturing method of the distilled liquor comprising Acer tegmentosum | |
CN106978326A (en) | One kind fermentation cherry vinegar and preparation method | |
CN105505733A (en) | Bamboo milk vinegar and preparation method thereof | |
CN110651979A (en) | Processing method of fruit chili sauce and fruit chili sauce | |
CN103320288A (en) | Rice wine absorbable jelly product and preparation method thereof | |
CN106010866A (en) | Snow pear and green tea fermented tea wine and preparation method thereof | |
CN102212445B (en) | Preparation method of litchi sparkling wine | |
CN106244410A (en) | A kind of gingkgo vinegar beverage and preparation method thereof | |
KR101158105B1 (en) | Manufacture method of persimmon vinegar with grape juice | |
CN106036262A (en) | Lung-moistening fruit vinegar beverage and preparation method thereof | |
CN101565665A (en) | Preparation method of agaricus blazei-black plum fruit wine | |
KR20080068497A (en) | Recipe of vinegar using red cayenne | |
CN104432345A (en) | Orange juice drink making method | |
CN104886423A (en) | Qi-regulating and kidney-warming lycium ruthenicum murr and honey tree fruit whole pear jam and a preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C41 | Transfer of patent application or patent right or utility model | ||
CB03 | Change of inventor or designer information |
Inventor after: Liu Jun Inventor before: Lv Qingmao |
|
COR | Change of bibliographic data | ||
TA01 | Transfer of patent application right |
Effective date of registration: 20160706 Address after: 102, room two, unit 28, building B, No. 226000 Jianghai West Road, digging Town, Jiangsu, Rudong Applicant after: Liu Jun Address before: 150016 Anhua street, Daoli District, Heilongjiang, No. 25, Harbin Applicant before: Harbin Weiping Technology Development Co., Ltd. |
|
C14 | Grant of patent or utility model | ||
GR01 | Patent grant |