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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Main Authors | , , , , , , , |
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Format | Patent |
Language | Chinese English |
Published |
22.03.2017
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Subjects | |
Online Access | Get full text |
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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 |
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Bibliography: | Application Number: CN201611146312 |