Flat peach wine and production method thereof
Technical field
The present invention relates to a kind of flat peach wine and production method of brewageing with peento thereof.
Background technology
The cultivated area of present domestic peento is very big, and the output increase is very fast.And the ripening stage of peento is comparatively concentrated, be difficult for fresh-keeping and storing, and the amount of eating raw in market is very limited, the digestion channel of warding off in addition at present mainly is the processing of peento fruit juice, yet but can not satisfy the development of peento plant husbandry far away, form the bottle footpath of peento plant production development, had a strong impact on the development of peento industry.
Summary of the invention
The purpose of this invention is to provide a kind of flat peach wine and production method of brewageing with peento thereof, adapting to present developing peento plant husbandry,, improve the peento value-added content of product simultaneously for the market of peento product provides a simple and effective digestion channel.
Flat peach wine of the present invention is produced by following technological process:
Select materials: choose nine to ten sophisticated peentos, remove yellow mashed part;
Clean: use flushing with clean water;
Stoning: stoning;
Pulverize: the peach digested tankage after the stoning is broken to≤piece of 5mm;
Fermentation: get 5~8 parts of distiller's yeasts, with pulverize after 1000 parts of peach meat, convert 200~300 parts of water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 20~30 ℃ of temperature bottom fermentations 15~20 days;
Distillation: the material after fermenting stirred to insert in the pot heat to boiling after airtight, steam is fed condensation in the condenser, promptly obtain flat peach wine of the present invention.
Alcoholic strength is preferably measured in above-mentioned distillation at any time when going out wine, will be higher than 60 degree and be lower than 35 parts of spending to remove, and only collects the wine that of alcoholic strength 35~60 degree.
Above-mentioned distillation, the partial confounding that preferably will be higher than 60 degree and be lower than 35 degree merge as tail wine and add in the next distillation sequence in the material after the fermentation, and then distill.
The production method of above-mentioned flat peach wine, its object point are to comprise following technological process:
Select materials: choose nine to ten sophisticated peentos, remove yellow mashed part;
Clean: use flushing with clean water;
Stoning: stoning;
Pulverize: the peach digested tankage after the stoning is broken to≤piece of 5mm;
Fermentation: get 5~8 parts of distiller's yeasts, with pulverize after 1000 parts of peach meat, convert 200~300 parts of water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 20~30 ℃ of temperature bottom fermentations 15~20 days;
Distillation: the material after fermenting inserted to stir in the pot heat to boiling after airtight, steam is fed condensation gets final product in the condenser.
Alcoholic strength is preferably measured in above-mentioned distillation at any time when going out wine, will be higher than 60 degree and be lower than 35 parts of spending to remove, and only collects the wine that of alcoholic strength 35~60 degree.
Above-mentioned distillation, the partial confounding that preferably will be higher than 60 degree and be lower than 35 degree merge as tail wine and add in the next distillation sequence in the material after the fermentation, and then distill.
The present invention improves the peento value-added content of product simultaneously for the market for the peento product provides a simple and effective digestion channel, can promote the development of peento plant husbandry to a certain extent.
Embodiment
Embodiment 1:
Choose ninety percent ripe above peento, remove yellow mashed part, fall stoning behind the surperficial floating dust, the peach digested tankage after the stoning is broken to piece or pasty state below the 5mm with flushing with clean water; Get 500Kg high temperature distiller's yeast, with pulverize after peach meat 100000Kg, convert 20000Kg water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 20 ℃ of temperature bottom fermentations 20 days; Material after the fermentation is stirred, insert in the pot that covers the vapor collection mouth and heat to 100 ℃ after airtight, the steam of vapor collection mouth is fed condensation in the condenser, begin and measure alcoholic strength after drinking at any time, with 61 degree and above and and the wine that goes out of 34 degree and following alcoholic strength collect in addition as tail wine and add in the material after fermenting in the next distillation sequence, only collect the wine that goes out between alcoholic strength 35~60 degree, promptly obtain flat peach wine of the present invention.
Embodiment 2:
Choose ninety percent ripe above peento, remove yellow mashed part, fall stoning behind the surperficial floating dust, the peach digested tankage after the stoning is broken to piece or pasty state below the 3mm with flushing with clean water; Get 800Kg raw material flavouring high temperature modification distiller's yeast, with pulverize after peach meat 100000Kg, convert 25000Kg water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 25 ℃ of temperature bottom fermentations 15 days; Material after the fermentation is stirred, insert in the pot that covers the vapor collection mouth and heat to 105 ℃ after airtight, the steam of vapor collection mouth is fed condensation in the condenser, begin and measure alcoholic strength after drinking at any time, with 61 degree and above and and the wine that goes out of 39 degree and following alcoholic strength collect in addition as tail wine and add in the material after fermenting in the next distillation sequence, only collect the wine that goes out between alcoholic strength 40~60 degree, promptly obtain flat peach wine of the present invention.
Embodiment 3:
Choose ninety percent ripe above peento, remove yellow mashed part, fall stoning behind the surperficial floating dust, the peach digested tankage after the stoning is broken to piece or pasty state below the 4mm with flushing with clean water; Get 600Kg raw material flavouring high temperature modification distiller's yeast, with pulverize after peach meat 100000Kg, convert 28000Kg water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 30 ℃ of temperature bottom fermentations 16 days; Material after the fermentation is stirred, insert in the pot that covers the vapor collection mouth and heat to 110 ℃ after airtight, the steam of vapor collection mouth is fed condensation in the condenser, begin and measure alcoholic strength after drinking at any time, with 59 degree and above and and the wine that goes out of 40 degree and following alcoholic strength collect in addition as tail wine and add in the material after fermenting in the next distillation sequence, only collect the wine that goes out between alcoholic strength 41~58 degree, promptly obtain flat peach wine of the present invention.
Embodiment 4:
Choose ninety percent ripe above peento, remove yellow mashed part, fall stoning behind the surperficial floating dust, the peach digested tankage after the stoning is broken to piece or pasty state below the 3mm with flushing with clean water; Get 700Kg raw material flavouring high temperature modification distiller's yeast, with pulverize after peach meat 100000Kg, convert 30000Kg water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 30 ℃ of temperature bottom fermentations 18 days; Material after the fermentation is stirred, insert in the pot that covers the vapor collection mouth and heat to 110 ℃ after airtight, the steam of vapor collection mouth is fed condensation in the condenser, begin and measure alcoholic strength after drinking at any time, with 61 degree and above and and the wine that goes out of 38 degree and following alcoholic strength collect in addition as tail wine and add in the material after fermenting in the next distillation sequence, only collect the wine that goes out between alcoholic strength 39~60 degree, promptly obtain flat peach wine of the present invention.
Embodiment 5:
Choose ninety percent ripe above peento, remove yellow mashed part, fall stoning behind the surperficial floating dust, the peach digested tankage after the stoning is broken to piece or pasty state below the 3mm with flushing with clean water; Get 550Kg raw material flavouring high temperature modification distiller's yeast, with pulverize after peach meat 100000Kg, convert 24000Kg water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 30 ℃ of temperature bottom fermentations 18 days; Last time distillatory tail wine with the fermentation after mixing of materials and stir, insert in the pot that covers the vapor collection mouth and heat to 110 ℃ after airtight, the steam of vapor collection mouth is fed condensation in the condenser, begin and measure alcoholic strength after drinking at any time, with 61 degree and above and and the wine that goes out of 38 degree and following alcoholic strength collect in addition as tail wine and add in the material after fermenting in the next distillation sequence, only collect the wine that goes out between alcoholic strength 39~60 degree, promptly obtain flat peach wine of the present invention.