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Distilled liquor of pomace and brewing method thereof

A technology for apple pomace and distilled wine, applied in the field of winemaking science and engineering, to achieve the effects of accelerating the commercialization process, easy taste and considerable economic benefits

Inactive Publication Date: 2014-02-05
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is no method for producing distilled wine from apple pomace

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1. An apple pomace distilled wine, the aroma components are evenly distributed, the taste is mellow and natural, with a strong sense of hierarchy, and has a unique aroma of apples.

Embodiment 2

[0017] Example 2. A method for brewing apple pomace distilled wine.

[0018] Process technology route: fresh apple pomace → impurity removal → beating → cooking → pulp ratio → apple pomace puree → enzyme treatment → component adjustment → yeast inoculation → fermentation → apple pomace wine → filtration → distillation → aging → blending and blending → Apple pomace distilled spirits

[0019] Operating technical points:

[0020] (1) Raw material pretreatment: remove impurities from fresh apple pomace, beat, cook for 20 minutes, mix with fresh apple pulp at a ratio of 1:2, use red Fuji apples for fresh apple pulp (insect fruit, deformed fruit, etc. that cannot be directly sold in the market) ) is prepared by beating with a high-speed tissue grinder;

[0021] (2) Pretreatment before fermentation: add 0.6‰ of pectinase, 0.3‰ of cellulase, and 40mg / L of SO to the puree of apple pomace 2 ;

[0022] (3) Fermentation conditions: pH is 4.0, fermentation is carried out in a constant...

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PUM

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Abstract

The invention relates to a distilled liquor of pomace and a brewing method thereof, and belongs to the technical field of brewing science and engineering. The oral liquid, namely the distilled liquor is characterized by being the distilled liquor of pomace. The distilled liquor of the pomace has the characteristics that the distilled liquor is even in aroma component distribution, mellow and natural in taste, and strong in stereovision, and has unique aroma of an apple. The processing method of the distilled liquor of the pomace comprises the following steps: removing impurities and pulping fresh pomace, and then cooking; adding fresh apple pulp to blend, and then adding enzyme to ferment; carrying out Methode Charantaise pot distillation on a fermentation liquor; and bulking the distilled liquor in an oak barrel after ageing. The distilled liquor of the pomace disclosed by the invention is a pure natural distilled liquor of the pomace, is even in aroma component distribution, mellow and natural in taste, and strong in stereovision, and has unique aroma of the apple.

Description

technical field [0001] The invention relates to an apple pomace distilled wine and a brewing method thereof, belonging to the technical field of brewing science and engineering. Background technique [0002] my country is a big fruit producing country in the world, and its total production ranks first in the world. The rapid development of the fruit planting industry and the increase in output year by year have continuously promoted the development of the fruit processing industry. Along with people's attention to nutrition and health of daily diet, fruit juice, as the leading product of fruit processing industry, is more and more favored by people. And the resulting pomace reuse problem has also attracted much attention. [0003] Since 2002, my country's annual apple output has reached about 20 million tons, accounting for more than 40% of the world's total. According to relevant data, 20% (nearly 4.5 million tons) of apples are used for fruit juice processing, and with ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 王颉孙剑锋牟建楼王阳刘亚琼马艳丽魏巍李心悦郭洁白凤崎
Owner HEBEI AGRICULTURAL UNIV.
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