CN-122012203-A - Persimmon wine and preparation method thereof

Abstract

The invention discloses persimmon wine and a preparation method thereof, wherein the preparation method of the persimmon wine comprises the steps of collecting a xian Jin Niuxin persimmon in a Xian Zhen area after frosting, carrying out deastringency treatment, crushing the deastringency persimmon, adding saccharomycetes, soft white sugar and rock sugar, uniformly mixing to obtain a mixture, carrying out fermentation treatment on the mixture, carrying out filter pressing after fermentation is finished, collecting filtrate, and loading the filtrate into a jar to obtain the persimmon wine.

Inventors

• CHEN DEBIAO

Assignees

• 沭阳县万匹乡晓南庄种植园

Dates

Publication Date

20260512

Application Date

20260224

Claims (9)

1. 1. The preparation method of the persimmon wine is characterized by comprising the following steps of: (a) Collecting the xian-officer Jin Niuxin persimmon in the xian-officer town area after frosting, and carrying out deastringency treatment; (b) Crushing the deastringency persimmon, adding saccharomycetes, soft white sugar and rock candy, and uniformly mixing to obtain a mixture; (c) And (3) fermenting the mixture, performing filter pressing after the fermentation is finished, collecting filtrate, and filling the filtrate into a jar to obtain the persimmon wine.
2. 2. The method for producing persimmon wine according to claim 1, wherein said deastringency treatment includes natural deastringency post-ripening.
3. 3. The method for producing persimmon wine according to claim 1, wherein the yeast is Angel yeast powder.
4. 4. The method for producing persimmon wine according to claim 1, wherein the amount of the yeast added is 0.2% -0.5% of the mass of the persimmon.
5. 5. The method for producing persimmon wine according to claim 1, wherein the amount of soft white added is 4% -6% of the mass of persimmon.
6. 6. The method for producing persimmon wine according to claim 1, wherein the amount of the crystal sugar added is 0.8% -1.2% of the mass of the persimmon.
7. 7. The method for producing persimmon wine according to claim 1, wherein the fermentation treatment is performed for 80 to 100 days.
8. 8. The method for producing persimmon wine according to claim 1, wherein the fermentation treatment is sealed fermentation.
9. 9. The persimmon wine produced by the production method of a persimmon wine as claimed in any one of claims 1 to 8.

Description

Persimmon wine and preparation method thereof Technical Field The invention relates to the technical field of brewing, in particular to persimmon wine and a preparation method thereof. Background Persimmon is a plant of Diospyros genus of Diospyros family. The leaves of the plant are elliptical or nearly circular, new She Xishu and soft, the upper part of the old leaves is dark green, the lower part of the old leaves is glossy, the old leaves are green, soft or no hair is provided, the flower male-female stamen are different, the thin male plants have few female flowers, the female plants have few male flowers, the fruits are various and have spherical and flat spherical shapes, the pulp is crisp and hard, and the pulp becomes soft and juicy when the pulp is aged, and the pulp is orange red or reddish and the like. Persimmon flower period is 5-6 months, and fruit is 9-10 months. Persimmon is a fruit which people like to eat, has sweet, greasy and delicious taste, is rich in nutrition, and is also preferred to be eaten by a plurality of people in winter. The persimmon has high nutritive value, and the vitamins and sugar contained in the persimmon are about 1-2 times higher than those in common fruits. Persimmon contains many reducing sugars, and contains glucose, fructose and mannitol as main components. Thus, these sugars can be decomposed into alcohols by fermentation, and are suitable for brewing. Disclosure of Invention The invention aims to provide persimmon wine and a preparation method thereof, the preparation method of the persimmon wine has less preparation procedures, the process is simple, the operation is convenient, and the prepared persimmon wine has high alcoholicity and good taste. In order to achieve the above object of the present invention, the following technical solutions are specifically adopted: The first aspect of the invention provides a method for preparing persimmon wine, which comprises the following steps: (a) Collecting the xian-officer Jin Niuxin persimmon in the xian-officer town area after frosting, and carrying out deastringency treatment; (b) Crushing the deastringency persimmon, adding saccharomycetes, soft white sugar and rock candy, and uniformly mixing to obtain a mixture; (c) And (3) fermenting the mixture, performing filter pressing after the fermentation is finished, collecting filtrate, and filling the filtrate into a jar to obtain the persimmon wine. Preferably, the de-astringency treatment comprises natural de-astringency post-maturation. Preferably, the yeast is Angel yeast powder. Preferably, the addition amount of the saccharomycetes is 0.2% -0.5% of the mass of the persimmon. Preferably, the addition amount of the soft sugar is 4% -6% of the mass of the persimmon. Preferably, the addition amount of the rock sugar is 0.8% -1.2% of the mass of the persimmon. Preferably, the fermentation treatment is performed for 80-100 days. Preferably, the fermentation treatment is sealed fermentation. The second aspect of the invention provides persimmon wine prepared by the preparation method of the persimmon wine. Compared with the prior art, the invention has the beneficial effects that at least: The preparation method of the persimmon wine has the advantages of few preparation procedures, simple process and convenient operation, the prepared persimmon wine has high alcoholicity and good taste, and the fermented persimmon wine lees contain probiotics, so that the persimmon wine lees can better improve the soil when being used for improving the soil. Detailed Description Embodiments of the technical scheme of the present invention will be described in detail below with reference to the embodiments. The following examples are only for more clearly illustrating the technical aspects of the present invention, and thus are merely examples, and are not intended to limit the scope of the present invention. It is noted that unless otherwise indicated, technical or scientific terms used herein should be given the ordinary meaning as understood by one of ordinary skill in the art to which this application belongs. The embodiment of the invention provides a preparation method of persimmon wine, which comprises the following steps: (a) Collecting the xian-officer Jin Niuxin persimmon in the xian-officer town area after frosting, and carrying out deastringency treatment; (b) Crushing the deastringency persimmon, adding saccharomycetes, soft white sugar and rock candy, and uniformly mixing to obtain a mixture; (c) And (3) fermenting the mixture, performing filter pressing after the fermentation is finished, collecting filtrate, and filling the filtrate into a jar to obtain the persimmon wine. The preparation method of the persimmon wine has the advantages of few preparation procedures, simple process and convenient operation, the prepared persimmon wine has high alcoholicity and good taste, and the fermented persimmon wine lees contain probiotics, so that the persimmon wine lees can bet