Technique for producing waxberry brandy

A production process and brandy technology, which is applied in the production process of bayberry brandy to achieve the effects of no suspended matter, alcohol and style, and golden color.

Inactive Publication Date: 2007-09-12
韩昌盛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But adopting red bayberry as raw material to produce brandy is also seldom, so it is necessary to invent a kind of technology that utilizes red bayberry raw material to produce brandy

Method used

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Examples

Experimental program
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Embodiment Construction

[0017] The present invention is described in further detail below in conjunction with embodiment.

[0018] The production technique of bayberry brandy of the present invention is raw material with the fresh red bayberry that is produced in Yuyao, Ningbo City, Zhejiang Province, Cixi area, comprises the following steps:

[0019] Sorting and washing: After the fresh red bayberry fruit is picked, it is sorted to remove rotten, diseased and insect fruits and impurities, washed and drained immediately;

[0020] Whole fruit juice: use a juicer to squeeze the juice, and separate the core, residue and juice to obtain bayberry juice;

[0021] Temperature-controlled biological fermentation: Add the obtained bayberry juice into the sterilized fermentation tank, the liquid level of the bayberry juice should not exceed 80% of the height of the fermentation tank, and inoculate 1% to 5% of biological yeast, fully stir and seal Fermentation, the temperature is controlled at 20-33°C, and the ...

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PUM

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Abstract

This invention relates to a production technology of waxberry aquavit including: selecting and cleaning fresh waxberries, squeezing the fruits to juice, controlling the temperature for biology ferment, rough distillation, fine distillation, storage and aged brewing, preparing it, filtering and freezing and filling them into bottles and checking.

Description

technical field [0001] The invention relates to a brewing process of fruit wine, in particular to a production process of bayberry brandy. Background technique [0002] Brandy is a kind of wine made by using fruit as raw material. In the existing brandy production process, it is common to use grapes as raw material to produce grape brandy with different tastes. In recent years, with the development of fruit planting, fruit varieties and production It has developed rapidly. In order to increase the added value of agricultural products and facilitate the storage of surplus fruits, brandy produced with apples, citrus, and tropical fruits as raw materials has appeared. Water chestnut bayberry is originally produced in Yuyao and Cixi, Ningbo City, Zhejiang Province. The fruit is bright in color, has a lot of juice, is sweet and sour, has high nutritional value, contains a variety of organic acids, and is also rich in vitamin C. Metabolism and redox process, enhance the permeabil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 梁森苗汪国云韩昌盛陈建荣
Owner 韩昌盛
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