Process for preparing malolactic fermentation complex flavor distilled white liquor

A preparation process and apple technology, applied in the field of winemaking, can solve the problems of resource shortage, high content of methanol and fusel oil, and achieve the effects of alleviating food shortage, refreshing taste and reducing content

Inactive Publication Date: 2014-04-16
YANTAI GISBELLE WINE
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  • Abstract
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Problems solved by technology

[0003] The invention provides a preparation process of apple fermented and compound aroma distilled liquor, which solves the disadvantage

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  • Process for preparing malolactic fermentation complex flavor distilled white liquor

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Embodiment Construction

[0015] In order to better understand and implement, a kind of preparation technology of apple fermented compound aroma distilled white wine is described in detail below, comprises the following process steps:

[0016] (1) Pressed apple juice: apples are washed, crushed, squeezed, enzymolyzed, clarified, and made into concentrated apple juice. The titratable acidity of the concentrated apple juice is 0.7%, the sugar content is 70%, and the light transmittance is 96%;

[0017] (2) Fermentation: Dilute the concentrated fruit juice in (1) into fruit juice with a sugar content of 18%, put it into a fermenter, add cerevisiae yeast to ferment at low temperature into apple wine, the fermentation temperature is 18°C, and the fermentation time is 15 days. The alcohol content of the original wine is 8%vol, the total sugar is 198g / L, the volatile acid (calculated as acetic acid) is 1g / L, and the titration acid is 6g / L (calculated as citric acid);

[0018] (3) Sealed storage: Clarify and ...

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Abstract

The invention provides a process for preparing malolactic fermentation complex flavor distilled white liquor. The process comprises the following steps: (1) squeezing apple juice; (2) fermenting, namely diluting the concentrated apple juice in the step (1) into fruit juice with the sugar degree of 16-20 percent, feeding the fruit juice into a fermentation tank, adding a wine-brewing yeast to ferment into apple raw wine at low temperature; (3) sealing and storing, namely clarifying and filtering the apple raw wine, inputting the apple raw wine into an oak barrel for sealing and storing; (4) distilling; (5) inputting the raw distilled wine in the step (4) into a micro oxygen equipment for ageing; (6) inputting the distilled wine in the step (5) into a freezing tank for freezing; and (7) blending to prepare the finished wine. The white liquor is prepared by apple juice, stored in the oak barrel after fermentation, distilled and aged in the micro oxygen equipment, the content of methanol and fusel oil is greatly reduced, and due to the process for sequentially storing and distilling, the brewed white liquor is pleasant in taste, and people do not feel dizzy after drinking the white liquor.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a preparation process of apple fermented compound aroma distilled liquor. Background technique [0002] The traditional liquor provided on the market is mainly based on grain as raw material, therefore, needs to consume a large amount of grain. However, food is an important strategic reserve material in our country. Food is the most important thing for the people. my country has a population of 1.3 billion, and the per capita arable land area is 1.2 mu, which is 1 / 4 of the world's average value. The per capita grain is only 362 kg, which is lower than the world average. even lower than some developing countries. At present, the area of ​​cultivated land is decreasing at a rate of more than 300,000 mu per year; 40% of the country's urban population consumes food that depends on imports. For a long time to come, the contradiction between grain supply and demand wil...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
Inventor 孙杰
Owner YANTAI GISBELLE WINE
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