Tomato brandy and brewing method thereof

Abstract

The invention discloses a tomato brandy and a brewing method thereof. The brewing method is characterized by comprising the following steps of: juicing or pulping fresh tomatoes, adjusting ingredients, fermenting the tomato juice or pulp by using angel brewing highly-active dry yeast as a strain, and distilling the fermented tomato juice or pulp to obtain raw tomato brandy; and adding oak chips, brewing the raw tomato brandy, filtering the tomato brandy to eliminate the oak chips, and laying the tomato brandy aside to naturally clarify the tomato brandy. The alcoholic strength of the obtainedalcoholic strength is 38-45% (v / v), the water content is 55-62% (v / v), the sugar content is 0.5-1.5% (w / w), and the acidity is 0.4-0.8 g / 100 ml by taking the total tartaric acid as a standard. In theinvention, the fermented tomato brandy is distilled together with peels and dregs, so that volatile health-care ingredients in the fermented wine get into the brandy; the distilled wine is directly brewed, so that the characteristics and safety of pure natural brewed wine are kept. The tomato brandy contains lycopene and other nutrient ingredients, has the efficacy of heath care, has light goldencolor, mellow and refreshing taste and special tomato fragrance and is a new product in fruit brandy.

Description

technical field [0001] The invention belongs to the technical field of brandy wine brewing methods, and in particular relates to a tomato brandy wine brewing method using a combination of microbial fermentation technology and distillation technology. Background technique [0002] According to "Chemistry and Health" (Science Press, the first edition in February 2009, edited by Jiang Yuanru, p178), all wines obtained by distillation after fruit fermentation are collectively called brandy, and its standard alcohol content is 42-43. %(v / v). Generally speaking, brandy refers to grape brandy, and brandies made from other fruits are preceded by the name of the fruit. Internationally accepted brandy has an alcohol content of about 40% (v / v), a bright golden color, elegant and delicate grape fruit aroma and rich aged oak aroma. With the development of fruit planting in recent years, fruit varieties and yields have developed rapidly, and fruits such as apples and pears are also used...

AI Technical Summary

Problems solved by technology

[0004] There is a brewing method of tomato fruit wine in previous literature, but there is no report of tomato brandy