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Persimmon brandy and brewing method thereof

A brandy wine and brandy technology, which is applied in the field of winemaking science and engineering, can solve the problems of lowering the quality of persimmon wine, unclear distillation equipment, increasing production costs, etc., and achieves the effects of plump wine, improved product quality, and easy filtration.

Inactive Publication Date: 2012-11-14
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 wine, increased production cost again; Clear; 3. The aging method adopts the addition of wood powder and micro-oxygen, which will affect the flavor of the wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1. A persimmon brandy, colorless, clear and transparent, with fresh and pleasant persimmon fruit aroma, complete body, 40-45% alcohol (20℃V / V), total non-alcoholic volatiles ≥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 de-astringent as raw materials. Wash thoroughly and remove the stalks. After crushing, add them to the fermentation tank. Then add 6% sulfurous acid solution 60mg / kg, and stir evenly to prevent fermentation Contamination of bacteria during the process.

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

[0018] (3) Main fermentation: pump the primary fermentation liquid into another fermentor, and add the activated high-activity dry yeast again (the amount added is calculated as 0.2g high-activity dry yeast / kg primary fermentation liquid), and stir well at 22~ The second clear juice fermentatio...

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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 and a brewing method thereof, and belongs to the field of winemaking science and engineering technology. Background technique [0002] Persimmon is a traditional special fruit in my country, and its output accounts for more than 90% of the world's total persimmon output. At present, it is mainly fresh food, only a small amount is used for drying, but the added value is not high. Using persimmons as raw materials, persimmon brandy brewed through microbial fermentation and distillation and aging, has a unique flavor and nutrients, and has strong national characteristics, and will become a very competitive product in the domestic and foreign markets. Brandy has a degree of about 40 degrees. Although it is a strong wine, it has a soft taste and pure fragrance after a long period of aging. After drinking, it gives people an elegant and comfortable enjoyment. Brandy brewing technology is exquisite, and special attentio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/865C12H6/02
Inventor 王颉王贞强
Owner HEBEI AGRICULTURAL UNIV.
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