Persimmon brandy and brewing method thereof

A technology of brandy and brandy, applied in the field of brewing science and engineering, can solve the problems of unclear distillation equipment, lower quality of persimmon wine, increase of production cost, etc., and achieve the effect of improving product quality, full body and easy filtration

Inactive Publication Date: 2010-08-11
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect that this method exists is: 1, added half water when fermenting persimmon wine, added too much sugar, had both reduced the quality of persimmon wi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1. A kind of persimmon brandy, colorless, clear and transparent, with fresh and pleasant persimmon fruit aroma, complete wine body, alcohol content 40-45% (20°C V / V), total non-alcoholic volatile matter ≥ 1g / L , total sugar (calculated as glucose) ≤ 4g / L, titratable acid (calculated as total acid) 5-8g / L, free sulfur dioxide ≤ 50mg / L.

Embodiment 2

[0015] Example 2. A method for brewing persimmon brandy.

[0016] (1) Raw material processing: use fresh persimmons that are fully mature and naturally deastringent as raw materials, remove the fruit stalk after fully washing, crush and add to the fermentation tank, then add 6% sulfurous acid solution 60mg / kg, stir evenly, to prevent fermentation Bacterial contamination during the process.

[0017] (2) Initial fermentation: Put the activated high-activity dry yeast into the fermentation liquid, stir well, and control the fermentation temperature to 22-28°C. After 24 hours of fermentation, the upper skin dregs were removed to obtain a relatively clear primary fermentation broth.

[0018] (3) Main fermentation: pump the initial fermentation liquid into another fermenter, add activated high-activity dry yeast again (addition amount is calculated according to 0.2g high-activity dry yeast / kg initial fermentation liquid), stir evenly in 22 ~ The second clear juice fermentation wa...

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PUM

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Abstract

Persimmon brandy and a brewing method belong to the technical field of brewing science and engineering. The invention aims to solve the technical problem of providing the persimmon brandy keeping the original flavor of persimmons and a brewing method of the persimmon brandy. The process is as follows: 1. raw material treatment; 2. primary fermentation; 3. principal fermentation; 4. distillation; 5. ageing; and 6. blending and filling. The invention has the following advantages: 1. full persimmon juice is adopted for fermentation, without adding water; 2. pectinase is not added in the processes of juice extraction and fruit wine brewing, astringency removal process is omitted and the content of methanol is extremely low; 3. methode charantaise is adopted; and 4. oak barrels are adopted during ageing. The invention plays important roles in promoting reasonable processing and utilization of the persimmon resources, forming the post-harvest processing industrial chain and adjusting the fruit processing industrial structure.

Description

Technical field [0001] The invention relates to a persimmon brandy wine and a brewing method thereof, belonging to the technical field of brewing science and engineering. Background technique [0002] Persimmon is a traditional specialty fruit in my country, and its output accounts for more than 90% of the world's total persimmon output. At present, it is mainly eaten fresh, and only a small amount is used for drying, but the added value is not high. Using persimmon as raw material, the persimmon brandy brewed through microbial fermentation and distillation aging has unique flavor and nutritional ingredients, and has strong national characteristics, and will become a very competitive commodity in the domestic and foreign markets. The alcohol content of brandy is about 40 degrees. Although it is a strong wine, it has a soft taste and a pure fragrance due to long-term aging. After drinking, it gives people an elegant and comfortable enjoyment. The brandy brewing process is ex...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12R1/865C12H6/02
Inventor 王颉王贞强
Owner HEBEI AGRICULTURAL UNIV.
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