Method for preparing fermented yellow peach wine

The invention discloses a method for preparing fermented yellow peach wine, and the method includes a material selection step; a beating step; a color-protecting step using a color protecting agent; an enzymatic step; an enzyme deactivation step and a filtering step; SO2 is added into yellow peach j...

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Bibliographic Details
Main Authors ZHANG YUE, SHEN SIQI, ZHANG YAN, WANG SIJIA, CUI MEINA, ZHU SHIJIE, YU HAIYAN, ZHAO XIANYA
Format Patent
LanguageChinese
English
Published 22.03.2017
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Summary:The invention discloses a method for preparing fermented yellow peach wine, and the method includes a material selection step; a beating step; a color-protecting step using a color protecting agent; an enzymatic step; an enzyme deactivation step and a filtering step; SO2 is added into yellow peach juice in the ratio that 40-50mg of SO2 is added into yellow peach juice per L, the yellow peach juice is placed for 10-15h, the initial concentration of sugar in the yellow peach juice is adjusted to 25-30 degrees Brix, and pH is adjusted to 3.5-4.5; then yeast is added, the mass of the added yeast is 0.12-0.16% of the mass of the yellow peach juice of the previous step, the yellow peach juice is fermented primarily for 7 days at 25 to 28 DEG C, and the fermentation liquid is clarified and filtered to obtain the yellow peach wine. The yellow peach wine with a unique flavor is obtained by processing of yellow peach pulp by a fermentation process, self aromatic components of yellow peaches are retained to a large exte
Bibliography:Application Number: CN201611146312