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Litchi wood chip for ageing brandy, preparation and application process of litchi wood chip

A technology of lychee wood chips and brandy, which is applied in the direction of manufacturing tools, wood processing utensils, preparation of alcoholic beverages, etc., can solve the problems of high labor intensity, large loss of wine liquid, occupation of large containers, etc., so as to reduce the land area and labor costs. , the effect of improving quality

Active Publication Date: 2014-03-26
广东省九江酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the aging accelerator of fruit brandy is only oak, and the container is oak barrel, or stainless steel. Large loss, etc.

Method used

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  • Litchi wood chip for ageing brandy, preparation and application process of litchi wood chip
  • Litchi wood chip for ageing brandy, preparation and application process of litchi wood chip
  • Litchi wood chip for ageing brandy, preparation and application process of litchi wood chip

Examples

Experimental program
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Effect test

Embodiment 1

[0057] Aging of lychee brandy: 20-50 years old lychee wood removes the bark and slices. The size of the slices is 70-90mm long, 20-30mm wide, and 2-5mm thick. Select the darker wood chips and wash them with water and volume fraction Wash away impurities with 50% ethanol, remove and dry, bake in an oven at 100°C for 48 hours, and then irradiate with ultraviolet light with a wavelength of 250nm for 48 hours to degrade part of the lignin of lychee wood, and then lychee wood chips enter the infrared In the baking process, it is treated in an infrared oven at 180°C for 25 minutes to destroy the functional groups of lignin, further degrade part of lignin, and produce a special roasted aroma. After the treated lychee wood chips are cooled, they are sealed and stored for later use. The fermented lychee brandy is stored in 250L lychee wood aging barrels, aging ceramic vats, and large stainless steel aging tanks. Add 1 to 5‰ of lychee wood chips into the wine. Pass clean air into the wi...

Embodiment 2

[0059] Aging of dragon fruit brandy: 20 to 50 years old lychee wood, remove the bark slices, the size of the slices is 70 to 90mm long, 20 to 30mm wide, and 2 to 5mm thick. Wash away impurities with 50% ethanol, remove and dry, bake in an oven at 100°C for 48 hours, and then irradiate with ultraviolet light with a wavelength of 250nm for 48 hours to degrade part of the lignin of lychee wood, and then lychee wood chips enter In the infrared baking process, treat in an infrared oven at 180°C for 25 minutes to destroy the functional groups of lignin, further degrade part of lignin, and produce a special roasted aroma. After the treated lychee wood chips are cooled, they are sealed and stored for later use. The fermented dragon fruit brandy is stored in 250L lychee wood aging barrels, aging ceramic vats, and large stainless steel aging tanks. Add 1 to 5‰ litchi wood chips into the liquor. Clean air is introduced into the liquor to control the oxygen content in the liquor to 5-15mg...

Embodiment 3

[0061] Aging of green plum brandy: Remove bark slices from lychee wood over 50 years old. The size of the slices is 70-90mm long, 20-30mm wide, and 2-5mm thick. % ethanol to wash away impurities, remove and dry, bake in an oven at 100°C for 48 hours, and then irradiate with an ultraviolet lamp with a wavelength of 250nm for 48 hours to degrade part of the lignin of the litchi wood, and then the litchi wood chips enter the infrared oven. In the roasting process, treat in an infrared oven at 180°C for 25 minutes to destroy the functional groups of lignin, further degrade part of lignin, and produce a special roasted aroma. After cooling, the treated lychee wood chips are sealed and stored for later use. The fermented green plum brandy is stored in 250L lychee wood aging barrels, aging ceramic vats, and large stainless steel aging tanks. Add 1 to 5‰ of lychee wood chips into the wine. Pass clean air into the wine to control the oxygen content in the wine to 5-15mg / L. Circulate t...

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Abstract

The invention discloses a litchi wood chip for ageing brandy, preparation and application process of the litchi wood chip, and belongs to the field of fruit brandy ageing technology. The invention further discloses a preparation method of the litchi wood chip for ageing brandy, and provides the application process of the litchi wood chip for ageing brandy after the litchi wood chip for ageing brandy is obtained. According to the invention, the novel litchi wood chip for ageing fruit brandy is adopted, the micro-oxygenation technology is utilized, and the litchi wood chip and litchi wood products are combined to enable fruit brandy to mature within relatively short period, and endow the fruit brandy with elegant and comfortable fragrance and soft and rich taste, and the litchi wood chip can be used for ageing various fruit brandy. With adoption of the application process of the litchi wood in ageing brandy, the problems that the existing fruit brandy ageing method consumes longer time, uses a large amount of containers, and is large in labor intensity and great in fruit wine loss, are solved.

Description

technical field [0001] The invention belongs to the technical field of fruit brandy aging, and in particular relates to a lychee wood chip for aging brandy and a preparation and application process thereof. Background technique [0002] Brandy broadly refers to all distilled spirits made from fruit. The original brandy obtained from the new distillation has a rough aroma and a rough texture. It needs to be stored and aged in oak barrels for many years before it can reach maturity and become a brandy with golden color and transparent, pleasant aroma and soft and harmonious taste. Therefore, the aging conditions of the original brandy (aging method, storage period and management during storage) play a pivotal role in determining the quality of brandy. [0003] Fruit brandy must go through the aging process to reach maturity, so that the aroma is more harmonious and comfortable, the taste is softer and fuller, and the best drinking effect is achieved. At present, the aging ac...

Claims

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Application Information

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IPC IPC(8): B27K5/00C12H1/22C12H1/12
Inventor 何松贵曹荣冰马淑祯余剑霞岑宝燕
Owner 广东省九江酒厂有限公司
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