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Manufacturing method for pomegranate distilled liquor

A manufacturing method and technology for distilled wine, applied in the field of winemaking, can solve the problems of large volume, bitter taste and high equipment cost, and achieve the effects of small storage volume, mellow wine aroma and high nutritional value

Inactive Publication Date: 2014-08-13
刘和
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the short shelf life of pomegranates, a considerable part (accounting for about 25% of the output) of small, residual and secondary fruits will be wasted when they are harvested intensively, resulting in a great waste of resources.
[0003] If pomegranate can be made into pomegranate wine, it can not only prolong its shelf life, avoid waste, but also retain the original nutritional value of pomegranate, but the existing method of making pomegranate wine not only adds many additives in the manufacturing process, such as adding Citric acid, partial tartaric acid, etc. not only affect the taste of pomegranate wine, but also destroy the original mellow aroma of pomegranate. Adding too much will also have a negative impact on the body; moreover, pomegranate juice is mostly used in the production of pomegranate wine in the market, and the original pomegranate juice needs to be Stored at -18°C, and the volume is large, requiring large-scale cold storage to store pomegranate juice, which brings problems of high equipment cost and inconvenient storage of raw materials for manufacturers.
In addition, the sugar content of pomegranate juice is 135-140g / L, while the sugar content of pomegranate wine needs to be 215g / L. Therefore, a large amount of sucrose needs to be added to meet the standard, resulting in yellowish color and bitter taste of pomegranate wine. It meets the needs of merchants for the color of the wine and the taste of the wine. On the other hand, it makes it difficult for patients with gastric ulcers, hyperacidity, dental caries and diabetes to drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Raw material: concentrated pomegranate juice (index: sugar content ≥ 65%, total acid content 18-22g / L)

[0021] Excipients: pectinase, yeast

[0022] The manufacture method of pomegranate distilled wine comprises the following specific steps:

[0023] (1) Dilution and enzymatic hydrolysis: After diluting with treated deionized water and pomegranate juice concentrate at a ratio of 3:1, take 2000L of pomegranate dilution and add it to a cold storage tank at a temperature of -5—0°C, and take 30g Slowly pour the pectinase into the storage tank, use the wine pump to self-circulate for 6 hours, and then let it stand for 3 days to fully enzymolyze the pectin in the pomegranate dilution.

[0024] (2) Pre-fermentation: Move the diluted pomegranate solution that has been enzymatically hydrolyzed in step (1) to a pre-fermentation tank with interlayer, and heat it with hot water circulation until the product temperature reaches 28-30°C. Take 500g of yeast and place it in a 25L co...

Embodiment 2

[0053] Raw material: concentrated pomegranate juice (index: sugar content ≥ 65%, total acid content 18-22g / L)

[0054] Excipients: pectinase, yeast

[0055] The manufacture method of pomegranate distilled wine comprises the following specific steps:

[0056] (1) Dilution and enzymatic hydrolysis: After diluting with treated deionized water and pomegranate juice concentrate at a ratio of 3:1, take 2000L of pomegranate dilution and add it to a cold storage tank at a temperature of -5—0°C, and take 20g Slowly pour the pectinase into the storage tank, use the wine pump to self-circulate for 6 hours, and then let it stand for 3 days to fully enzymolyze the pectin in the pomegranate dilution.

[0057] (2) Pre-fermentation: Move the diluted pomegranate solution that has been enzymatically hydrolyzed in step (1) to a pre-fermentation tank with interlayer, and heat it with hot water circulation until the product temperature reaches 28-30°C. Take 500g of yeast and place it in a 25L co...

Embodiment 3

[0086] Raw material: concentrated pomegranate juice (index: sugar content ≥ 65%, total acid content 18-22g / L)

[0087] Excipients: pectinase, yeast

[0088] The manufacture method of pomegranate distilled wine comprises the following specific steps:

[0089] (1) Dilution and enzymatic hydrolysis: After diluting with treated deionized water and pomegranate juice concentrate at a ratio of 3:1, take 2000L of pomegranate dilution and add it to a cold storage tank at a temperature of -5—0°C, and take 30g Slowly pour the pectinase into the storage tank, use the wine pump to self-circulate for 6 hours, and then let it stand for 3 days to fully enzymolyze the pectin in the pomegranate dilution.

[0090](2) Pre-fermentation: Move the diluted pomegranate solution that has been enzymatically hydrolyzed in step (1) to a pre-fermentation tank with a sandwich, and heat it with hot water circulation until the product temperature reaches 28°C-30°C. Take 500g of yeast and place it in a 25L c...

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PUM

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Abstract

The invention discloses a manufacturing method for pomegranate distilled liquor. The manufacturing method comprises the following steps: diluting pomegranate concentrated juice, and carrying out enzymolysis, primary fermentation, after fermentation, brewing, earlier-stage processing of distillation, first distillation, second distillation, color mixing, curing and storage. The alcoholic strength of the manufactured pomegranate distilled liquor is more than or equal to 3.8vol, the content of methanol is not detected, and the yield of the distilled liquor is 22%, which completely meets the national standard; in addition, the pomegranate distilled liquor is clear in color, mellow in fragrance, and higher in nutritional value.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a method for manufacturing pomegranate distilled wine. Background technique [0002] Pomegranate tastes sweet and sour, cool in nature, has the effects of promoting body fluid and transforming food, invigorating the spleen and stomach, lowering blood pressure and stopping diarrhea, and anti-inflammation. Whether it is squeezed fresh pomegranate juice or fermented pomegranate wine, its flavonoid content is several times higher than that of wine. Flavonoids can neutralize oxygen free radicals in the human body that induce disease and aging. Studies have found that pomegranate contains high levels of antioxidants that can delay aging, prevent atherosclerosis and slow down cancer. However, due to the short shelf life of pomegranates, a considerable portion (accounting for about 25% of the output) of small, incomplete and secondary fruits will be wasted when they are harvested in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 刘和
Owner 刘和
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