Production method of fruit brandy using taxus chinensis
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A production method and technology of brandy, which is applied in the field of fruit brandy production, can solve problems such as monotonous product types, and achieve unique flavor and beneficial effects on health
Inactive Publication Date: 2014-01-01
陈镇
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[0003] But, in the technical process of existing production fruit brandy, basically just used long-term storage aging in oak barrels in storage stage, obtains the brandy that oak fragrance and golden trans
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[0011] The preferred embodiment of the invention is this:
[0012] A method for producing fruit brandy using yew, the production process steps are:
[0013] 1. One or several combinations of subtropical and tropical fruits, such as banana, pineapple, durian, grape, grapefruit, longan, litchi, etc., are crushed, refined, fermented, and distilled to obtain fruit brandy original wine. The original wine contains alcohol in the range of 60% to 70% (V / V).
[0014] 2. Aging: Store the original fruit brandy wine in yew wood barrels; or store it in stainless steel tanks and add yew wood chips to the wine. The weight of the added yew wood chips reaches 10%-20% of the weight of the original fruit brandy wine, and the aging time is 180-360 days to reach a relatively ideal exudation concentration of the yew components. Before the yew material is added, the moldy and deteriorated parts should be removed, cleaned, and then soaked in 60% to 70% (V / V) alcohol for 24 hours. After the aging r...
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Abstract
The invention belongs to the technical field of fruit brandy, and particularly relates to a production method of fruit brandy using taxus chinensis. According to the shortcomings of single variety, flavor and color of the product of the traditional production method of brandy wine using an oak barrel for storage and aging, the production method provided by the invention adopts a taxus chinensis wood barrel with a great medicinal value to store the raw wine for aging. In the production method provided by the invention, one or a combination of several of subtropical and tropical fruits such as banana, pineapple, durian, grape, pomelo, longan and litchi is subjected to breaking, pulping, fermentation and distillation to obtain fruit brandy raw wine; the fruit brandy raw wine is stored in the taxus chinensis wood barrel for aging; when the storage time is up, the raw material is blended; after the treatment of subsequent processes, the wine is encapsulated to obtain a finished product. The alcohol content of the finished product of brandy wine is 40-43% (V/V), and the brandy wine contains the main ingredients of paclitaxel, taxine and diterpenoid of taxus chinensis, and has an anti-cancer function as well as effects on suppressing diabetes and treating heart disease.
Description
technical field [0001] The invention belongs to the technical field of fruit brandy production, in particular to a production method of fruit brandy using yew. Background technique [0002] Fruit brandy is a wine made from fruit as raw material, fermented, distilled, stored, aged, and then blended to achieve the desired color, aroma, and alcohol. The quality of fruit brandy is mellow and delicious, rich in aroma, and the amber-like golden color is even more crystal clear. Fruits generally use tropical fruits that originate in southern my country and are mainly cultivated in Guangxi, Vietnam, Fujian, Taiwan, Guangdong and other places. Tropical fruits are rich in protein, fat, sugar, organic acid, crude fiber and various vitamins and minerals. Using tropical fruits as raw materials, it is produced through temperature-controlled fermentation, distillation, aging in oak barrels, and blending. fragrant. On the one hand, it can solve the problem of farmers' difficulty in sell...
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