Brewing method of fresh peach wine

The invention provides a brewing method of fresh peach wine. The brewing method is characterized by comprising the following steps: mixing peaches and corns and fermenting; distilling to obtain wine liquid; then adding peach blocks into the wine liquid and sealing and ageing; filtering to remove the...

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1. Verfasser:	HU JIGEN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE
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creator	HU JIGEN
description	The invention provides a brewing method of fresh peach wine. The brewing method is characterized by comprising the following steps: mixing peaches and corns and fermenting; distilling to obtain wine liquid; then adding peach blocks into the wine liquid and sealing and ageing; filtering to remove the peach blocks, so as to obtain the fresh peach wine. According to the brewing method provided by theinvention, the peach blocks and the corns are mixed and fermented and nutrient components of the peach blocks are sufficiently released; the corns are combined to improve the wine yield; a certain amount of the peach blocks are added into the distilled wine liquid and ageing is carried out, so that the mouthfeel of the wine is improved and a natural aroma of the peaches in the wine liquid is increased; the alcohol content of the fresh peach wine obtained by the brewing method is greater than 50 percent; the fresh peach wine has a mellow mouthfeel and a sweet taste and has a unique special peach flavor of the peaches.
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The brewing method is characterized by comprising the following steps: mixing peaches and corns and fermenting; distilling to obtain wine liquid; then adding peach blocks into the wine liquid and sealing and ageing; filtering to remove the peach blocks, so as to obtain the fresh peach wine. According to the brewing method provided by theinvention, the peach blocks and the corns are mixed and fermented and nutrient components of the peach blocks are sufficiently released; the corns are combined to improve the wine yield; a certain amount of the peach blocks are added into the distilled wine liquid and ageing is carried out, so that the mouthfeel of the wine is improved and a natural aroma of the peaches in the wine liquid is increased; the alcohol content of the fresh peach wine obtained by the brewing method is greater than 50 percent; the fresh peach wine has a mellow mouthfeel and a sweet taste and has a unique special peach flavor of the peaches.</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190101&DB=EPODOC&CC=CN&NR=109112043A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190101&DB=EPODOC&CC=CN&NR=109112043A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HU JIGEN</creatorcontrib><title>Brewing method of fresh peach wine</title><description>The invention provides a brewing method of fresh peach wine. The brewing method is characterized by comprising the following steps: mixing peaches and corns and fermenting; distilling to obtain wine liquid; then adding peach blocks into the wine liquid and sealing and ageing; filtering to remove the peach blocks, so as to obtain the fresh peach wine. According to the brewing method provided by theinvention, the peach blocks and the corns are mixed and fermented and nutrient components of the peach blocks are sufficiently released; the corns are combined to improve the wine yield; a certain amount of the peach blocks are added into the distilled wine liquid and ageing is carried out, so that the mouthfeel of the wine is improved and a natural aroma of the peaches in the wine liquid is increased; the alcohol content of the fresh peach wine obtained by the brewing method is greater than 50 percent; the fresh peach wine has a mellow mouthfeel and a sweet taste and has a unique special peach flavor of the peaches.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFByKkotz8xLV8hNLcnIT1HIT1NIK0otzlAoSE1MzlAASqXyMLCmJeYUp_JCaW4GRTfXEGcP3dSC_PjU4oLE5NS81JJ4Zz9DA0tDQyMDE2NHY2LUAACEmyWD</recordid><startdate>20190101</startdate><enddate>20190101</enddate><creator>HU JIGEN</creator><scope>EVB</scope></search><sort><creationdate>20190101</creationdate><title>Brewing method of fresh peach wine</title><author>HU JIGEN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN109112043A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2019</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>HU JIGEN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HU JIGEN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Brewing method of fresh peach wine</title><date>2019-01-01</date><risdate>2019</risdate><abstract>The invention provides a brewing method of fresh peach wine. The brewing method is characterized by comprising the following steps: mixing peaches and corns and fermenting; distilling to obtain wine liquid; then adding peach blocks into the wine liquid and sealing and ageing; filtering to remove the peach blocks, so as to obtain the fresh peach wine. According to the brewing method provided by theinvention, the peach blocks and the corns are mixed and fermented and nutrient components of the peach blocks are sufficiently released; the corns are combined to improve the wine yield; a certain amount of the peach blocks are added into the distilled wine liquid and ageing is carried out, so that the mouthfeel of the wine is improved and a natural aroma of the peaches in the wine liquid is increased; the alcohol content of the fresh peach wine obtained by the brewing method is greater than 50 percent; the fresh peach wine has a mellow mouthfeel and a sweet taste and has a unique special peach flavor of the peaches.</abstract><oa>free_for_read</oa></addata></record>
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language	chi ; eng
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subjects	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE
title	Brewing method of fresh peach wine
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