CN109112043A - A kind of brew method of fresh peach wine - Google Patents
A kind of brew method of fresh peach wine Download PDFInfo
- Publication number
- CN109112043A CN109112043A CN201811262413.1A CN201811262413A CN109112043A CN 109112043 A CN109112043 A CN 109112043A CN 201811262413 A CN201811262413 A CN 201811262413A CN 109112043 A CN109112043 A CN 109112043A
- Authority
- CN
- China
- Prior art keywords
- peach
- wine
- block
- corn
- fresh
- 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.)
- Pending
Links
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 10
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 56
- 240000008042 Zea mays Species 0.000 claims abstract description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 17
- 235000005822 corn Nutrition 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 238000004821 distillation Methods 0.000 claims abstract description 6
- 240000005809 Prunus persica Species 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000001476 alcoholic effect Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000013532 brandy Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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 proposes a kind of brew methods of fresh peach wine, and technological core is: using peach and corn mixed fermentation, distillation obtains wine liquid；Then, then with peach block add in wine liquid, seal ageing, filter out peach block, obtain fresh peach wine.The present invention is sufficiently released the nutritional ingredient of peach block, is improved distillation yield in conjunction with corn using peach block and corn mixed fermentation；A certain amount of peach block is added in the wine liquid distilled out and carries out ageing, changes the mouthfeel of wine, increases the natural flavor of peach in wine liquid；The fresh peach wine alcoholic strength arrived of the invention is greater than 50%, and taste mellow, sweet flavor have the distinctive natural flavor of peach.
Description
Technical field
The present invention relates to a kind of brew methods of peach brandy.
Background technique
Protein, fat, sugar, calcium, phosphorus, iron and vitamin B rich in peach pulp, vitamin C, carrotene,
Organic acid (mainly malic acid and citric acid) and a large amount of moisture, these ingredients can supplement needed for the nutrition of human body.In addition, peach
Contain more potassium in son, and sodium content is less, therefore is suitble to oedema patient and Patients with iron deficiency anemia edible.
, has there is peach brandy currently on the market in the effect of in order to play peach.Its production method is usual are as follows: peach is cut
Block, is placed on to impregnate in the high spirit of alcoholic strength 55% 30 days or more and obtains.Have the disadvantage that peach not through everfermentation
Process, effective nutritional ingredient therein cannot sufficiently discharge, and obtained peach brandy does not have the natural flavor of peach, the mouthfeel of wine
It is quick-fried.
Summary of the invention
The present invention proposes a kind of brew method of fresh peach wine, can sufficiently discharge the nutritional ingredient of peach, obtained peach brandy
There is the natural flavor of peach.
To achieve the goal, the technical solution of the present invention is as follows: a kind of brew method of fresh peach wine, specific steps are as follows:
(1) it after picking ripe peaches back, is cleaned with clear water, cuts and take out peach-pit, peach meat cuts 2-3 centimeters of sizes bulks,
It is spare；
(2) corn is cooked, it is spare；
(3) according to the ingredient mass ratio 1: 2 of peach block and corn, the peach block cut is mixed in steamed corn and is mixed together
It is good, wine brewing song is admixed, bent dosage of making wine is the 1% of the gross mass of corn and peach block；Then, fermenting tank for fermentation, fermentation are packed into
Phase is 7-10 days, obtains wine and accompanies；It ferments rear, taking-up wine and accompanies distillation, obtain wine liquid；
(4) it by ripe peaches, is cleaned with clear water, cuts and take out peach-pit, it is blocky that peach meat cuts 2-3 centimeters of sizes；According to wine liquid
Quality adds the peach block of 20-30% into wine liquid, and sealing ageing 6-8 months；Peach block is filtered out, fresh peach wine is obtained.
The beneficial effects of the present invention are: using peach block and corn mixed fermentation, sufficiently release the nutrition of peach block at
Point, distillation yield is improved in conjunction with corn；A certain amount of peach block is added in the wine liquid distilled out and carries out ageing, changes wine
Mouthfeel, increase wine liquid in peach natural flavor；The fresh peach wine alcoholic strength arrived of the invention is greater than 50%, taste mellow, taste
Sweetness has the distinctive natural flavor of peach.
Specific embodiment
In the following, further describing explanation to the present invention in conjunction with the embodiments.
Embodiment 1
A kind of brew method of fresh peach wine, specific steps are as follows:
(1) it after picking ripe peaches back, is cleaned with clear water, cuts and take out peach-pit, peach meat cuts 2-3 centimeters of sizes bulks,
It is spare；
(2) corn is cooked, it is spare；
(3) according to the ingredient mass ratio 1: 2 of peach block and corn, the peach block cut is mixed in steamed corn and is mixed together
It is good, wine brewing song is admixed, bent dosage of making wine is the 1% of the gross mass of corn and peach block；Then, fermenting tank for fermentation, fermentation are packed into
Phase is 10 days, obtains wine and accompanies；It ferments rear, taking-up wine and accompanies distillation, obtain wine liquid；
(4) it by ripe peaches, is cleaned with clear water, cuts and take out peach-pit, it is blocky that peach meat cuts 2-3 centimeters of sizes；According to wine liquid
Quality adds 30% peach block to wine liquid, seals ageing 8 months；Peach block is filtered out, fresh peach wine is obtained.
Embodiment 2
Embodiment 2 is a difference in that with embodiment 1: according to the peach block of the quality addition 20% of wine liquid to wine liquid in step (4)
In, it seals ageing 8 months.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, as long as
Technical solution of the present invention and claim, which limit in range, should all fall into protection scope of the present invention.
Claims (1)
1. a kind of brew method of fresh peach wine, specific steps are as follows:
(1) it after picking ripe peaches back, is cleaned with clear water, cuts and take out peach-pit, peach meat cuts 2-3 centimeters of sizes bulks,
It is spare；
(2) corn is cooked, it is spare；
(3) according to the ingredient mass ratio 1: 2 of peach block and corn, the peach block cut is mixed in steamed corn and is mixed together
It is good, wine brewing song is admixed, bent dosage of making wine is the 1% of the gross mass of corn and peach block；Then, fermenting tank for fermentation, fermentation are packed into
Phase is 7-10 days, obtains wine and accompanies；It ferments rear, taking-up wine and accompanies distillation, obtain wine liquid；
(4) it by ripe peaches, is cleaned with clear water, cuts and take out peach-pit, it is blocky that peach meat cuts 2-3 centimeters of sizes；According to wine liquid
Quality adds the peach block of 20-30% into wine liquid, and sealing ageing 6-8 months；Peach block is filtered out, fresh peach wine is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811262413.1A CN109112043A (en) | 2018-10-27 | 2018-10-27 | A kind of brew method of fresh peach wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811262413.1A CN109112043A (en) | 2018-10-27 | 2018-10-27 | A kind of brew method of fresh peach wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109112043A true CN109112043A (en) | 2019-01-01 |
Family
ID=64855656
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811262413.1A Pending CN109112043A (en) | 2018-10-27 | 2018-10-27 | A kind of brew method of fresh peach wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109112043A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2527158A (en) * | 2014-03-05 | 2015-12-16 | Univ Yibin | A kind of litchi nutritive wine and its brewing method |
| CN105505713A (en) * | 2016-02-23 | 2016-04-20 | 河北科技师范学院 | Cherry wine preparation method |
| CN108165445A (en) * | 2018-03-26 | 2018-06-15 | 泸西县顺创生物开发有限公司 | A kind of brewage process of nectarine wine |
-
2018
- 2018-10-27 CN CN201811262413.1A patent/CN109112043A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2527158A (en) * | 2014-03-05 | 2015-12-16 | Univ Yibin | A kind of litchi nutritive wine and its brewing method |
| CN105505713A (en) * | 2016-02-23 | 2016-04-20 | 河北科技师范学院 | Cherry wine preparation method |
| CN108165445A (en) * | 2018-03-26 | 2018-06-15 | 泸西县顺创生物开发有限公司 | A kind of brewage process of nectarine wine |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190101 |
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| RJ01 | Rejection of invention patent application after publication |