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A production method and technology of brandy, applied in the field of distilled wine, can solve the problems such as the fruity aroma of the final product is not prominent, the fruity aroma components of lychee are reduced, and environmental pollution, etc., and achieve the effect of low cost, high cost, and environmental pollution reduction
Active Publication Date: 2011-08-31
广东帝浓酒业有限公司
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Problems solved by technology
[0003] There are few reports on the production of brandy from lychees. Chinese invention patent ZL200910039507.7 discloses a method of fermenting lychee juice and then distilling it twice to produce lychee brandy. This method does not involve the pomace left after lychee juice extraction Technology for processing brandy; ZL200510101388.5 discloses a method of fermenting the pomace after squeezed lychee juice with equal volume of sugar and acid water as raw material, and taking the fermented liquid for two distillations to produce brandy. Fermentation will inevitably lead to the reduction of lychee fruit aroma components in unit alcohol content, so that the fruit aroma of the final product is not prominent, and the distiller grains deposited at the bottom of the fermentation vessel are not utilized, and a large amount of alcohol and other flavor substances are absorbed in the distiller grains, directly Discharge is not only a waste, but also causes environmental pollution
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Embodiment 1
[0020] Embodiment 1, get 1000 kilograms of ripe and fresh lychee fruit, wash, peel and remove the core, squeeze, the juice is used for the processing of other products, get pomace 300 kilograms, add alcohol content 60% (v / v) to use Litchi juice fermented and distilled (the wine fermented and distilled from lychee juice is lychee juice wine produced by the prior art) 100 kg of high-altitude wine, leached for two weeks, then diluted with pure water to 8% alcohol content (v / v), Add tartaric acid to adjust the pH value to 3.2, add 45g of active wine dry yeast, before adding wine active dry yeast, take 900g of purified water, heat to 38°C, then add 45g of white sugar, dissolve, stir well, and wine active dry yeast Add in sugar water, activate for 30 minutes, then add to the above diluted mash, ferment at 20°C until the residual sugar is less than 4g / L, let it stand until the bad liquid is layered, take the upper fermentation liquid and distill it in a kettle still, chop off the head...
Embodiment 2
[0021] Embodiment 2, get 1000 kilograms of ripe fresh lychees, wash, peel and remove the core, squeeze, and the fruit juice is used for the processing of other products, get pomace 300 kilograms, add the wine degree 60% (v 100kg of liquor is first distilled, extracted for four weeks, then diluted with pure water to 9% alcohol (v / v), adjusted to pH 3.3 with citric acid, and 45g of active wine dry yeast , the activation treatment before adding wine active dry yeast is the same as in Example 1, ferment at 20°C until the residual sugar is less than 4g / L, let it stand until the bad liquid is layered, take the upper layer of fermentation liquid and distill it in a still still, pinch the head and remove the tail Get 120kg of liquor with an alcohol content of 60% (v / v), take out the lower layer of distiller's grains, mix it with a considerable volume of rice husks, put it in a retort for distillation, and remove the head and tail to get 60% (v / v) alcohol 10 kg of distiller's distilled...
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Abstract
The invention relates to litchi brandy and a production method thereof. Fresh litchis are squeezed after subjected to shelling and core removal, obtained juice is further processed into other products, and obtained litchi dregs are raw materials of the litchi brandy. For the processing property of litchi fresh, the squeezed litchi dregs still contain a large quantity of juice. The production method comprises the following steps of: adding litchi distilled wine to the litchi dregs until the alcohol content is more than 16%, and leaching at a low temperature; then diluting with pure water until the alcohol content is less than 10%, adding acid to adjust the pH value to be less than 3.5, and adding active dry yeasts for fermentation; after the fermentation is over and the content of residual sugar is less than 4g/L, carrying out primary distillation on the upper layer of fermented liquid with a kettle distiller, and mixing the lower layer of fermented dregs with grain husks and putting in a distort for primary distillation; mixing two kinds of wine obtained by primary distillation and then carrying out secondary distillation with a Charente distiller; and controlling the alcohol content to be between 40% and 60%, putting the wine obtained by secondary distillation in a ceramic jar with oak blocks for aging for one year, blending and mixing to obtain the litchi brandy with harmonious fragrance and unique style.
Description
technical field [0001] The invention relates to a kind of distilled wine with fruit as raw material and its production method, in particular to a kind of lychee brandy which is fermented, distilled and aged with fresh lychee fruit pomace as raw material and its production method. Background technique [0002] Litchi has the effects of nourishing yin and kidney, nourishing the middle and Qi, nourishing the lungs, appetizing and benefiting the spleen, etc. Its warming and tonic properties have been known to the people for thousands of years. The total planting area of litchi in my country is about 600,000 hectares, and the output is 1.3 million tons, accounting for 84.5% of the total planting area of litchi in the world and 70.5% of the total output. Although fresh litchi fruit is popular in foreign markets, its fruit harvest is seasonal , It is difficult to keep fresh, and it cannot be stored for a long time for long-distance transportation. At present, the deep-processed ...
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Application Information
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