Cherry brandy and preparation technique thereof

A brandy wine and production process technology, applied in the preparation of alcoholic beverages, microorganisms, biochemical equipment and methods, etc., can solve the problems of high alcohol concentration, low alcohol concentration, non-conformity, etc., and achieve low alcohol content, pure taste, golden effect

Inactive Publication Date: 2011-07-06
周传银
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Its wine is characterized by fruit juice aroma, strong wine quality and harmonious taste. However, many brandies, especially those made from grapes, have low sugar content and high alcohol concentration, which do not meet the tastes of some consumers. Brandy with a lighter taste and lower alcohol concentration than

Method used

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Embodiment Construction

[0013] Below according to embodiment the present invention is further described:

[0014] A cherry brandy and a production process thereof, which use cherries as the main raw material, and are produced through the steps of raw material crushing, component adjustment, inoculation and fermentation, pressing, distillation, aging, blending, bottling, etc., specifically according to the following steps:

[0015] Raw material crushing: the cherry raw material is crushed into slag;

[0016] Ingredient adjustment: add 10% sugar water to the pomace, so that the sugar content of the juice is above 12%;

[0017] Inoculation fermentation: inoculate 10% fruit juice yeast, and ferment at a temperature controlled below 34°C until the residual sugar content is below 0.2%;

[0018] Squeeze: Squeeze the dregs to obtain a fermented liquid;

[0019] Distillation: Distilling the fermented liquid with a liquid still can obtain brandy with better quality, and the product obtained by distilling the...

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PUM

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Abstract

The invention discloses a cherry brandy and a preparation technique thereof, belonging to the technical field of processing of alcoholic beverages. The preparation technique comprises the following steps: crushing cherries used as main raw materials, regulating the components, carrying out inoculation fermentation, squeezing, distilling, aging, blending, bottling and the like to obtain the cherry brandy. The brandy prepared by the technique has the advantages of pure mouthfeel, good taste, strong fruit scent, golden color, transparent precipitate in brandy liquor, high sugar content, low alcohol content and wide applicability, and satisfies the market demand.

Description

technical field [0001] The invention relates to a processing technology of alcoholic beverages, in particular to brandy and its preparation technology. Background technique [0002] The wine made from the fruit through fermentation and distillation can be called brandy. Its wine is characterized by fruit juice aroma, strong wine quality and harmonious taste. However, many brandies, especially those made from grapes, have low sugar content and high alcohol concentration, which do not meet the tastes of some consumers. Brandy has a lighter taste and a lower alcohol concentration. Contents of the invention [0003] In order to solve the above existing problems, the present invention provides a cherry brandy and its production process. [0004] The present invention is realized through the following technical solutions: a kind of cherry brandy and its production process, which uses cherries as the main raw material, and is produced through steps such as raw material crushing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H1/22C12G3/04C12R1/645C12H6/02
Inventor 周传银
Owner 周传银
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