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Production tech. of grappa with flowers and plants

A technology of brandy and production technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problem of volatile flower fragrance, achieve unique flavor, low raw material cost, and solve the effect of aging process cost

Inactive Publication Date: 2007-07-18
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention uses low-temperature fermentation to solve the problem of the volatilization of floral fragrance in the fermentation process, so that more fragrance can be retained in the wine, and the flower brandy produced has a compound fragrance of strong bouquet and floral fragrance, unique flavor and low raw material cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] Operation process:

[0009] 1. Clean all kinds of edible dried flowers (or fresh flowers) (such as chrysanthemums, roses, etc.), crush them or not, add 10-120 times of water, and extract at a temperature of 10-100°C for 5-30 minutes. Then, the extraction liquid is cooled to 10-40 DEG C, and after the sugar content is adjusted to 1-50%, the fruit wine yeast is inoculated, and the inoculum amount of the yeast is 1-10% of the fermented liquid. Ferment for 5-20 days at an ambient temperature of 10-40°C.

[0010] 2. The above fermented liquid is distilled twice at a temperature of 1 to 200° C. in a pot or tower still, removing 1 to 10 percent of the head and tail each time.

[0011] 3. Put the distilled middle-distilled wine with the head and tail removed into pretreated oak barrels (or put pretreated oak blocks into ordinary aging barrels), and age at room temperature or at variable temperatures More than 3 months.

[0012] Among them, the oak barrel or oak pretreatment ...

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PUM

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Abstract

The present invention is flower brandy producing process, and belongs to the field of wine producing technology. The flower brandy producing process includes the steps of extracting edible flowers, blending, inoculating fruit wine yeast to ferment, distilling and ageing. It features the flower extraction with flower-to-water weight ratio of 1 to 20-120 and leaching temperature of 10-100 deg.c, blended fermentation liquid with sugar content of 1-50 %, the inoculated yeast in the amount of 1-10 % fermented liquid weight, and the fermentation temperature of 10-35 deg.c. The flower brandy has both rich wine scent and flower scent, unique flavor, low material cost and special health functions.

Description

technical field [0001] The invention belongs to the technical field of wine production. Background technique [0002] For a long time, our market has been flooded with domestic and foreign grain liquor, which has caused a large amount of grain to be used. Flowers are the essence of nature, embellishing human society with charming grace, and are the messengers and symbols of beauty. In fact, flowers as the essence of plants not only have a single ornamental value, but also have a use value and are unique gourmet ingredients. After long-term research in the western beauty industry, it has been found that flowers have the effects of anti-aging, reducing wrinkles, beautifying and moisturizing the skin. Liquor produced from flowers not only has an elegant flavor, but also has certain health benefits. At present, my country's market is imported grape brandy, which is expensive. Contents of the invention [0003] The purpose of the invention is to invent a low-cost production...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 张素华汪志君金昌海方维明孙长花李金霞薛凌燕
Owner YANGZHOU UNIV
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