Preparation method of Malus micromalus brandy
A brandy and sea red fruit technology, applied in the field of preparation of sea red fruit brandy, can solve the problems of backward technology, unstable quality, small production scale, etc., and achieve the effect of strong fruit aroma, remarkable characteristics, and pure aroma
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Embodiment 1
[0025] 1) Juicing, enzymatic hydrolysis
[0026] Squeeze the sea red fruit and adjust the sugar content to obtain sea red fruit juice with a concentration of 15% soluble solids. Add pectinase to the juice at a mass concentration of 0.1‰, enzymolyze it at 12°C for 60 hours, separate the clear juice and inoculate it immediately fermentation;
[0027] 2) Juicing and yeast activation
[0028] With the Haihong fruit juice obtained in step 1) as the fermented mash, adjust the pH of the Haihong fruit juice with citric acid to be 3.5, weigh the fruit wine high-activity dry yeast according to the inoculation amount of 0.15g / L fermented mash, and use a small amount of Haihong fruit juice to Fruit wine highly active dry yeast is dissolved, and the yeast is activated at 30°C, and then the activated yeast solution is added to sea red fruit juice and fermented at 12°C for four weeks;
[0029] 3) fermentation
[0030] When the drop rate of the sugar content is less than 0.1° / day, the tank...
Embodiment 2
[0038] 1) Juicing, enzymatic hydrolysis
[0039] Squeeze the sea red fruit and adjust the sugar content to obtain sea red fruit juice with a concentration of 18% soluble solids. Add pectinase to the juice at a mass concentration of 0.3‰, enzymatically hydrolyze it at 14°C for 50 hours, separate the clear juice and inoculate immediately fermentation;
[0040] 2) Juicing and yeast activation
[0041] With the sea red fruit juice obtained in step 1) as the fermented mash, adjust the pH of the sea red fruit juice with citric acid to be 3.8, weigh the fruit wine high activity dry yeast by the inoculation amount of 0.2g / L fermented mash, and use 2% sugar water to Fruit wine highly active dry yeast is dissolved, and the yeast is activated at 32°C, and then the activated yeast solution is added to sea red fruit juice and fermented at 18°C for four weeks;
[0042] 3) fermentation
[0043] When the drop rate of the sugar content is less than 0.1° / day, the tank is inverted, and the ...
Embodiment 3
[0051] 1) Juicing, enzymatic hydrolysis
[0052] Squeeze the sea red fruit and adjust the sugar content to obtain sea red fruit juice with a concentration of 20% soluble solids. Add pectinase to the juice at a mass concentration of 0.2‰, enzymatically hydrolyze it at 16°C for 60 hours, separate the clear juice and inoculate immediately fermentation;
[0053] 2) Juicing and yeast activation
[0054] With the Haihong fruit juice obtained in step 1) as the fermented mash, adjust the pH of the Haihong fruit juice with citric acid to be 4.2, weigh the fruit wine high-activity dry yeast according to the inoculation amount of 0.25g / L fermented mash, and use a small amount of Haihong fruit juice to Fruit wine highly active dry yeast is dissolved, and the yeast is activated at 38°C, and then the activated yeast solution is added to sea red fruit juice and fermented at 16°C for four weeks;
[0055] 3) fermentation
[0056] When the drop rate of the sugar content is less than 0.1° / day...
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