CN110157576A - A kind of brewing method of low-methoxyl alcohol peach wine - Google Patents
A kind of brewing method of low-methoxyl alcohol peach wine Download PDFInfo
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- CN110157576A CN110157576A CN201910564544.3A CN201910564544A CN110157576A CN 110157576 A CN110157576 A CN 110157576A CN 201910564544 A CN201910564544 A CN 201910564544A CN 110157576 A CN110157576 A CN 110157576A
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- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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Abstract
The invention discloses a kind of brewing methods of low-methoxyl alcohol peach wine, and kiwi-fruit juice and potassium metabisulfite are added immediately to being beaten in resulting peach juice, stirs after mixing, are then centrifuged for separation and juice is taken to ferment.The present invention is fermented using the method for peach juice and not additional pectase, greatly reduces the influence that the protopectin in pomace generates methanol.Operation is simple for this method, and entire fermentation period is short, is suitble to big small-scale production, has general applicability to the peach of each kind.The peach wine quality produced is bright, wine body is vivid, peach gives off a strong fragrance, rich in taste is comfortable, methanol content is low, great peach wine characteristic.
Description
Technical field
The present invention relates to a kind of brewing methods of peach wine, and in particular to a kind of brewing method for the peach wine that methanol content is low,
Belong to brewing fruit wine technical field.
Background technique
It is the main restricting factor of current peach wine development that methanol content is higher, mainly due in Peach fruits containing a large amount of
Pectin, pectin are a kind of high molecular polymerization substances, the reduction of crushing juice rate are on the one hand easily caused, on the other hand in the effect of pectase
Under, easily generate the methanol being harmful to the human body.Peach wine mainly passes through fermentation and brews at present, and on the basis of peach fermented wine
It is upper by distillation and allotment and etc. develop the peach wine of different taste.At present peach wine brewing there are the problem of mainly have: fruit
Sugar content and acid content are low, and peach wine alcoholic strength made of direct fermentation is low, easily microbiological contamination；Pectin content is abundant in fruit, brewing
Crushing juice rate is low in the process and wine body is muddy, influences the subsequent clarification of peach wine, and generate methanol largely toxic to human body.Therefore
SO would generally be added in production2Inhibit the generation of miscellaneous bacteria, but this brings a negative impact to the fragrance of wine simultaneously；Add pectase energy
Crushing juice rate is enough improved, is also beneficial to the clarification of subsequent wine body, but will cause the substantial increase of methanol content, it is serious to restrict peach wine
Development.
Currently, the brew method of peach wine has relevant research to report, such as patent 201810269934.3 discloses one kind
The brewing method of juicy peach wine, which potassium sulfite is added after being crushed honey peach stoning and pectase ferments, after fermentation
Juicy peach wine is deployed into peach juice.Patent 201710886965.9 discloses a kind of peach wine manufacture craft, and the method is by peach fruit
Sauce boils together with white granulated sugar, ferments 32 days under conditions of 18 DEG C -23 DEG C and obtains peach wine.Patent CN102649927A is disclosed
A kind of preparation method of flat peach wine, the method are added pectinase enzymatic hydrolysis post-fermentation after being crushed Peach fruits and form.Patent
201710524780.3 disclose a kind of preparation method of peach fruit wine, which boils peach slurry, under conditions of 20 DEG C -28 DEG C
Fermentation obtains peach fruit wine.Patent CN1958769A discloses a kind of preparation method of fermentative peach wine, and peach is crushed by this, leads to
Cross pectase carry out enzymatic hydrolysis post-fermentation form.Patent 200910022428.5 discloses a kind of manufacturing method of peach dry wine, should
Peach is enucleated and squeezes the juice by method, is passed through SO2(additive amount 50-80mg/L) carries out fermentation into peach wine after adjusting acid.Patent
CN1699534A discloses a kind of white wine of peach fruit distillation, and mashing carries out solid-state hair after which impregnates peach in 80 DEG C of hot water
Then ferment distills fermented wine to obtain the white wine of peach fruit distillation.Above-mentioned several brewing technologies and technique in relation to peach, still
There are the operations such as thermophilic digestion, hot fermentation and addition pectase, affect the quality of peach wine.
Summary of the invention
For deficiency existing for existing peach liquor brewing method, the present invention provides a kind of brewing method of low-methoxyl alcohol peach wine,
This method is optimized and improves to each process procedure, not additional pectase and SO2, earlier fermentation addition kiwi-fruit juice,
Using juice cold fermentation, the nutritive value and quality of peach wine is effectively guaranteed, gained peach wine quality is bright, and wine body is vivid,
Peach gives off a strong fragrance and methanol content is low.
For root it was found that raw material high-temperature process and fermentation will cause the loss of peach wine aroma, the addition of pectase will cause peach
Methanol content exceeded, SO in wine2Addition will affect the mouthfeel and fragrance of peach wine.For these problems, the present invention is to tradition
Peach liquor brewing method improved and optimized, obtained a kind of peach liquor brewing method of low-methoxyl alcohol, high-quality.Using this hair
Bright method, methanol content can control in 0.4g/L hereinafter, low-methoxyl alcohol of the present invention refers to methanol content in 0.4g/L
Below.
Specific technical solution of the present invention is as follows:
The present invention provides a kind of brewing methods of low-methoxyl alcohol peach wine, method includes the following steps: to resulting peach juice is beaten
In kiwi-fruit juice and potassium metabisulfite are added immediately, stir after mixing, be then centrifuged for separation take juice to ferment.This
Processing before invention carries out peach juice with kiwi-fruit juice and potassium metabisulfite before fermentation, and juice is taken to ferment, can be with
The content of methanol is reduced, the clarity and mouthfeel of gained fermented wine are improved.
Further, the Kiwi berry that selection maturity is preferable, fruit is softer carries out juicing processing, is added in peach slurry,
The content and ascorbic acid content that peach slurry juice can be increased can reduce peach slurry in separation of solid and liquid process to a certain extent
Oxidation, moreover it is possible to reduce the generation of methanol in fermentation process.The mass ratio of peach juice and kiwi-fruit juice is 10:1-2, adds Kiwi berry
Juice content is less, smaller to the flavor effect of peach wine entirety.
Further, the generation of addition potassium metabisulfite prevents peach from starching oxidation and inhibition miscellaneous bacteria, lays particular stress on sulfurous acid
The additive amount of potassium is 35-40mg/L peach juice.Potassium metabisulfite additive amount is lower, relatively low to the negative effect of peach wine aroma.
Further, brewing method of the present invention include raw material preparation → peach juice pre-treatment → cold clarification → tune sugar, adjust pH →
The step of starting fermentation → coarse filtration → post-defecation → heat sterilization → low temperature ageing, inventor is through overtesting, to each step
It has all carried out preferably, by the adjustment of each step, can reduce the methanol content of the resulting peach wine of entire brewing process
0.4g/L or less.
Specifically, brewing method of the present invention the following steps are included:
(1) peach that maturity is 80-90% is chosen, bad fruit, decayed fruit and carpopodium are removed, it is spare；
(2) the mature Kiwi berry of selection, squeezes the juice after peeling, spare；
(3) it will be beaten after peach stripping and slicing stoning, kiwi-fruit juice and potassium metabisulfite be added immediately after, stirs after mixing
It mixes, is then centrifuged for, separates, take juice spare；
(4) by juice low temperature clarification, then sugar addition and pH, are warming up to fermentation temperature, addition saccharomycete ferments；
(5) after fermenting, gained fermented wine is subjected to coarse filtration, removes bottom precipitation, then carries out the second secondary clearing, removes impurity
With macromolecular insoluble matter；
(6) fermented wine after post-defecation is subjected to heat sterilization, then moved into fermentor, under inert gas protection low temperature
Ageing obtains low-methoxyl alcohol peach wine.
Further, it after kiwi-fruit juice and potassium metabisulfite being added, is uniformly mixed and stirs 10-15min.
Further, in above-mentioned steps (3), it is centrifuged 30-40min under 2-4 DEG C, the speed of 18000-22000r/min,
Then it separates.
Further, in above-mentioned steps (4), by juice 2-4 DEG C clarification 1-2 days, remove remaining protopectin and thin fruit
Meat so that the clarity of fermentating wine is improved, and significantly reduces fermentation process residual pectin and decomposes generation methanol
Possibility.
Further, in above-mentioned steps (4), white granulated sugar sugar addition is added, makes the alcoholic strength of fermented wine in 7-9%vol.
The effect optimal pH of pectase is 4.0 or so, in order to reduce the activity of pectase during the fermentation, pectin is inhibited to generate
Methanol is adjusted the pH of peach juice to 3.2-3.5 using citric acid.
Further, it in above-mentioned steps (4), is fermented using low temperature, fermentation temperature is 18-20 DEG C, is protected as far as possible
It stays the fragrance of Peach fruits and generates fermentation fragrance abundant, the dosage of saccharomycete is 0.3-0.5mg/L.
Further, it in above-mentioned steps (5), can be carried out using gauze when coarse filtration, the folded of multilayer gauze can be passed through
The effect for adding control to filter.
Further, in above-mentioned steps (5), clarifying agent is added and carries out the second secondary clearing, the second secondary clearing can be using plant
Glue clarifying agent under object protide, such as peas protein clarifying agent, the usage amount of clarifying agent are 0.8-1.0g/L.
Further, in above-mentioned steps (6), degerming is carried out by ultrafiltration, the temperature of ultrafiltration is 15-18 DEG C, and ultrafiltration membrane is cut
Staying molecular weight ranges is 10-13kDa.
Further, in above-mentioned steps (6), ageing carries out at low temperature, and ageing temperature is 4-8 DEG C.
Compared with prior art, the invention has the benefit that
1, pure juice fermentation is carried out using juice, and adds kiwi-fruit juice in fermentation raw material, effectively reduce the methanol in peach wine
Content；
2, it is clarified in entire brewing process using multiple low-temperature, remaining pectin and pulp as far as possible in reduction fermentation raw material,
It reduces methanol to generate, while clarifying treatment is conducive to the clarification and color of subsequent wine body；
3, the potassium metabisulfite content added in fermentation process is relatively low, can reduce SO2To wine aroma detrimental effect；
4, pectase is not added in entire brewing process, avoiding pectase from acting on pectin makes it decompose generation methanol, ensure that
The quality of wine；
5, the control of technical process temperature is rigorous, using low temperature clarification and cold fermentation, effectively prevents decomposition and the fruit of pectin
The oxidation of juice, and cold fermentation is conducive to the fruit aroma for retaining peach, is also beneficial to the formation and reservation of fermentation fragrance, ensures peach
The quality of wine；
6, operation is simple for the method for the present invention, and entire fermentation period is short, is suitble to big small-scale production, to the peach of each kind
With general applicability.The peach wine quality produced is bright, wine body is vivid, peach gives off a strong fragrance, rich in taste is comfortable, methanol content
Low, great peach wine characteristic.
Specific embodiment
The present invention is further detailed below by specific embodiment, the following instruction is only illustrative, not
Its content is defined.
In following embodiments, using the methanol content in gas chromatography measurement peach wine.
Embodiment 1
In July, 2018, the brewing of peach wine is carried out using Mengyin honey peach, steps are as follows:
(1) peach that maturity is 8,9 one-tenth or so is chosen, bad fruit, decayed fruit is removed, carpopodium is removed spare；Choose maturity compared with
It squeezes the juice after good Kiwi berry peeling, it is spare.
(2) peach stripping and slicing is enucleated, is beaten；Then kiwi-fruit juice is rapidly joined into resulting peach juice and lays particular stress on sulfurous acid
The mass ratio of potassium, peach juice and kiwi-fruit juice is 10:1, and the additive amount of potassium metabisulfite is 35mg/L peach juice, is stirred after mixing
10min is mixed, places it in high speed tube centrifuge and is separated by solid-liquid separation later, revolving speed 18000r/min, the time is
30min, temperature are 4 DEG C, and the juice of acquirement is spare.
(3) juice being centrifuged is taken, the clarifying treatment 2 days under the conditions of 2 DEG C removes remaining protopectin and thin fruit in peach juice
Meat.
(4) juice is taken, carries out adjusting sugar using white granulated sugar, makes its sugar content in 140g/L or so；It is adjusted using citric acid clear
The pH of juice is 3.2.
(5) juice of sugar addition and pH is placed in fermentor and is risen again, risen again to after 18 DEG C, by 0.35mg/L's
Activated yeast is added in amount, ferments under the conditions of being subsequently placed in 18 DEG C, until residual sugar stops fermentation when being lower than 4g/L.
(6) peach fermented wine is subjected to coarse filtration using 8 layers of gauze, repeats filtering twice, remove fermented wine bottom precipitation.
(7) it adds jelly (INOFINEV) under plant source and carries out post-defecation, usage amount 0.8g/L, to remove in wine
Impurity and macromolecular insoluble matter.
(8) degerming is filtered using ultrafiltration apparatus, ultrafiltrate temperature is 15 DEG C, pressure difference 0.3Mpa, ultrafiltration membrane retention
Molecular weight is 10kDa.
(9) fermented wine after ultrafiltration is moved into suitable fermentor, fills inert gas, 4 DEG C of low temperature carry out ageing.
After ageing 30 days, gained peach wine is detected, alcoholic strength 7%vol, methanol content is 0.35g/L in wine.
The clarification of gained peach wine wine body is bright, and Peach fruits give off a strong fragrance, the inclined yellow of color, clean taste, unique flavor.
Embodiment 2
In in August, 2018, the brewing of peach wine is carried out using Mengyin honey peach, steps are as follows:
(1) peach that maturity is 8,9 one-tenth or so is chosen, bad fruit, decayed fruit is removed, carpopodium is removed spare；Choose maturity compared with
It squeezes the juice after good Kiwi berry peeling, it is spare.
(2) peach stripping and slicing is enucleated, is beaten；Then kiwi-fruit juice is rapidly joined into resulting peach juice and lays particular stress on sulfurous acid
The mass ratio of potassium, peach juice and kiwi-fruit juice is 10:1.5, and the content additive amount of potassium metabisulfite is 37mg/L peach juice, after mixing
It is stirred 10min, places it in high speed tube centrifuge and is separated by solid-liquid separation later, revolving speed 22000r/min, the time
For 30min, temperature is 4 DEG C, and the juice of acquirement is spare.
(3) juice being centrifuged is taken, the clarifying treatment 2 days under the conditions of 3 DEG C removes remaining protopectin and thin fruit in peach juice
Meat.
(4) juice is taken, carries out adjusting sugar using white granulated sugar, makes its sugar content in 150g/L or so；It is adjusted using citric acid clear
The pH of juice is 3.5.
(5) juice of sugar addition and pH is placed in fermentor and is risen again, risen again to after 18 DEG C, by 0.35mg/L's
Activated yeast is added in amount, ferments under the conditions of being subsequently placed in 19 DEG C, until residual sugar stops fermentation when being lower than 4g/L.
(6) peach fermented wine is subjected to coarse filtration using 10 layers of gauze, repeats filtering twice, remove fermented wine bottom precipitation.
(7) addition peas protein carries out post-defecation, and the usage amount of peas protein is 1.0g/L, to remove the impurity in wine
With macromolecular insoluble matter.
(8) degerming is filtered using ultrafiltration apparatus, ultrafiltrate temperature is 15 DEG C, pressure difference 0.3Mpa, ultrafiltration membrane retention
Molecular weight is 11kDa.
(9) fermented wine is moved into suitable fermentor, fills inert gas, 5 DEG C of low temperature carry out ageing.
After ageing 30 days, gained peach wine is detected, alcoholic strength 7.2%vol, methanol content is 0.38g/ in wine
L.The clarification of gained peach wine wine body is bright, and Peach fruits give off a strong fragrance, the inclined yellow of color, clean taste, unique flavor.
Embodiment 3
In in August, 2018, the brewing of peach wine is carried out using Mengyin honey peach, steps are as follows:
(1) peach that maturity is 8,9 one-tenth or so is chosen, bad fruit, decayed fruit is removed, carpopodium is removed spare；Choose maturity compared with
It squeezes the juice after good Kiwi berry peeling, it is spare.
(2) peach stripping and slicing is enucleated, is beaten；Then kiwi-fruit juice is rapidly joined into resulting peach juice and lays particular stress on sulfurous acid
The mass ratio of potassium, peach juice and kiwi-fruit juice is 5:1, and the content additive amount of potassium metabisulfite is 40mg/L peach juice, is mixed laggard
Row stirring 15min, places it in high speed tube centrifuge later and is separated by solid-liquid separation, revolving speed 20000r/min, the time is
40min, temperature are 4 DEG C.The juice of acquirement is spare.
(3) juice being centrifuged is taken, the clarifying treatment 2 days under the conditions of 4 DEG C removes remaining protopectin and thin fruit in peach juice
Meat.
(4) juice is taken, carries out adjusting sugar using white granulated sugar, makes its sugar content in 160g/L or so；It is adjusted using citric acid clear
The pH of juice is 3.4.
(5) juice of sugar addition and pH is placed in fermentor and is risen again, risen again to after 18 DEG C, by 0.5mg/L's
Activated yeast is added in amount, ferments under the conditions of being subsequently placed in 20 DEG C, until residual sugar stops fermentation when being lower than 4g/L.
(6) 10 layers of gauze are used, peach fermented wine is subjected to coarse filtration, removes fermented wine bottom precipitation.
(7) addition peas protein carries out post-defecation, and the usage amount of peas protein is 1.0g/L, to remove the impurity in wine
With macromolecular insoluble matter.
(8) degerming is filtered using ultrafiltration apparatus, ultrafiltrate temperature is 15 DEG C, pressure difference 0.3Mpa, ultrafiltration membrane retention
Molecular weight is 12kDa.
(9) fermented wine is moved into suitable fermentor, fills inert gas, 5 DEG C of low temperature carry out ageing.
After ageing 30 days, gained peach wine is detected, alcoholic strength 7.3%vol, methanol content is 0.40g/ in wine
L.The clarification of gained peach wine wine body is bright, and Peach fruits give off a strong fragrance, the inclined yellow of color, clean taste, unique flavor.
Comparative example 1
In July, 2018, carry out the brewing of peach wine using Mengyin honey peach, step with embodiment 1, unlike: be not added in peach juice
Kiwi-fruit juice.The alcoholic strength of gained peach wine is 6.9%vol, and methanol content is 1.28g/L in wine.The clarification of gained peach wine wine body is saturating
Bright, Peach fruits fragrance is abundant, the inclined yellow of color, clean taste, but methanol content is excessive, is harmful to the human body.
Comparative example 2
In in August, 2018, carry out the brewing of peach wine using Mengyin honey peach, step with embodiment 3, unlike: in step (2),
The mass ratio of peach juice and kiwi-fruit juice is 5:1, and the additive amount of potassium metabisulfite is 60mg/L peach juice.The alcohol of resulting peach wine
The alcoholic strength for spending peach fermented wine is 7.1%vol；Methanol content in wine is 1.47g/L.Gained peach wine wine body clarifies bright, peach fruit
Real fragrance is abundant, but sulfur dioxide taste is obvious simultaneously；The inclined yellow in wine body colour pool, mouthfeel is not good enough.
Comparative example 3
In July, 2018, carry out the brewing of peach wine using Mengyin honey peach, step with embodiment 1, unlike: in step (2),
Peach stripping and slicing is enucleated, is beaten；Then kiwi-fruit juice, potassium metabisulfite and pectase are rapidly joined into resulting peach juice,
The mass ratio of peach juice and kiwi-fruit juice is 10:1, and the additive amount of potassium metabisulfite is 35mg/L peach juice, the additive amount of pectase
For 0.05g/L peach juice, it is stirred 10min after mixing, places it in high speed tube centrifuge and is separated by solid-liquid separation later, turns
Speed is 18000r/min, and time 30min, temperature is 4 DEG C, and the juice of acquirement is spare.
The alcoholic strength of resulting peach wine is 7.1%vol, and the methanol content in wine is 1.89g/L.The clarification of gained peach wine wine body
Bright, Peach fruits fragrance is abundant, the inclined yellow of color, clean taste, but methanol content is higher, is harmful to the human body.
Claims (10)
1. a kind of brewing method of low-methoxyl alcohol peach wine, it is characterized in that: to be beaten in resulting peach juice be added immediately kiwi-fruit juice and
Potassium metabisulfite stirs after mixing, is then centrifuged for separation and juice is taken to ferment.
2. brewing method according to claim 1, it is characterized in that: the mass ratio of peach juice and kiwi-fruit juice is 10:1-2, partially
The additive amount of potassium acid sulfite is 35-40mg/L peach juice.
3. brewing method according to claim 1 or 2, it is characterized in that the following steps are included:
(1) peach that maturity is 80-90% is chosen, bad fruit, decayed fruit and carpopodium are removed, it is spare；
(2) the mature Kiwi berry of selection, squeezes the juice after peeling, spare；
(3) it will be beaten after peach stripping and slicing stoning, kiwi-fruit juice and potassium metabisulfite be added immediately after, stirs after mixing
It mixes, is then centrifuged for, separates, take juice spare；
(4) by juice low temperature clarification, then sugar addition and pH, are warming up to fermentation temperature, addition saccharomycete ferments；
(5) after fermenting, gained fermented wine is subjected to coarse filtration, removes bottom precipitation, then carries out the second secondary clearing, removes impurity
With macromolecular insoluble matter；
(6) fermented wine after post-defecation is subjected to heat sterilization, then moved into fermentor, under inert gas protection low temperature
Ageing obtains low-methoxyl alcohol peach wine.
4. brewing method according to claim 1, it is characterized in that: after kiwi-fruit juice and potassium metabisulfite is added, mixing
Uniformly and stir 10-15min.
5. brewing method according to claim 1, it is characterized in that: in step (3), in 2-4 DEG C, 18000-22000r/min
Speed under be centrifuged 30-40min, then separate.
6. brewing method according to claim 1, it is characterized in that: in step (4), by juice 2-4 DEG C clarification 1-2 days.
7. brewing method according to claim 1, it is characterized in that: white granulated sugar sugar addition is added, makes to send out in step (4)
The alcoholic strength of ferment wine is added citric acid and adjusts pH to 3.2-3.5 in 7-9%vol.
8. brewing method according to claim 1, it is characterized in that: fermentation temperature is 18-20 DEG C, saccharomycete in step (4)
Dosage be 0.3-0.5mg/L.
9. brewing method according to claim 1, it is characterized in that: it is clear for the second time that clarifying agent progress is added in step (5)
Clearly, the usage amount of clarifying agent is 0.8-1.0g/L.
10. brewing method according to claim 1 surpasses it is characterized in that: the temperature of ultrafiltration is 15-18 DEG C in step (6)
Membrane retention molecular weight ranges are 10-13kDa；In step (6), ageing temperature is 4-8 DEG C.
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| CN111117830A (en) * | 2020-02-13 | 2020-05-08 | 山东农业大学 | Method for reducing content of methanol in base liquor of apple distilled liquor |
| CN111909816A (en) * | 2020-07-18 | 2020-11-10 | 淮阴工学院 | Preparation method of honey peach distilled liquor |
| CN115181625A (en) * | 2022-07-14 | 2022-10-14 | 北京工商大学 | Brewing method for improving fruity flavor of peach spirit and peach spirit |
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| 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 |
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| CN101560451A (en) * | 2009-05-08 | 2009-10-21 | 西北农林科技大学 | Method for producing peach dry wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111117830A (en) * | 2020-02-13 | 2020-05-08 | 山东农业大学 | Method for reducing content of methanol in base liquor of apple distilled liquor |
| CN111909816A (en) * | 2020-07-18 | 2020-11-10 | 淮阴工学院 | Preparation method of honey peach distilled liquor |
| CN115181625A (en) * | 2022-07-14 | 2022-10-14 | 北京工商大学 | Brewing method for improving fruity flavor of peach spirit and peach spirit |
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Inventor after: Liu Wen Inventor after: Wang Xingkai Inventor after: Sun Yuxia Inventor after: Zhao Xinjie Inventor after: Liu Canzhen Inventor before: Liu Wen Inventor before: Wang Xingkai Inventor before: Zhao Xinjie Inventor before: Liu Canzhen |
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Application publication date: 20190823 |