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Brewing method of kiwi fruit brandy

A technology of kiwi fruit and brandy, which is applied in the field of wine making, can solve the problems of slow action of protease, complicated production procedures, and weakened fermentation efficiency, and achieve the effects of harmonious and mellow aroma, accelerated aging speed, and inhibiting the growth of miscellaneous bacteria

Active Publication Date: 2015-03-11
SICHUAN NONGXINGYUAN AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The Chinese patent with the application number 201110308224.5 and the application name "kiwi brandy and technology" adopts the method of secondary fermentation, distillation and ordinary aging to make kiwi brandy. Because of the two fermentations, the production procedure is complicated, and operations such as centrifugation are also difficult. It will cause a lot of damage to the yeast, and the re-fermentation will weaken the original fermentation efficiency and reduce the production of fruit wine. In addition, protease is added during aging, and the effect of protease is slow. If the aging time is too long, it is not good for merchants to sell products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035]Select the kiwi fruit raw material, treat the raw material with pectinase, and use general Saccharomyces cerevisiae such as active dry yeast (specifically such as active dry yeast EC1118 imported active dry yeast, which can be purchased from Shanghai Jietu Industry and Trade Co., Ltd.), inclined plane fungus Saccharomyces cerevisiae (such as yeast Baixiangyu AROMA WHITE, produced by enartis, Italy) and other Saccharomyces cerevisiae can be fermented to obtain alcohol liquid.

[0036] Remove the slag from the fermented liquid and place it in the dark for aging in amorphous oak. The temperature and humidity can be controlled under suitable conditions. During the aging process, microwave aging treatment should be carried out according to the actual situation. .

[0037] After aging, the yeast liquid is taken out for a second variable temperature segmental distillation. The first distillation temperature program is 82-88°C, 12-20 minutes → 90-95°C, 20-30 minutes → 96-100°C, ...

Embodiment 2

[0041] Select the kiwi fruit raw material, treat the raw material with pectinase, and use general Saccharomyces cerevisiae such as active dry yeast (specifically such as active dry yeast EC1118 imported active dry yeast, which can be purchased from Shanghai Jietu Industry and Trade Co., Ltd.), inclined plane fungus Saccharomyces cerevisiae (such as yeast AROMA WHITE, produced by enartis, Italy) and other Saccharomyces cerevisiae were inoculated, 3-4 days after inoculation, Angel fermentation accelerator was added, fructose syrup 150-200g / L was added for fermentation, and the fermentation temperature was controlled to 16-22°C, pH 3-3.5. The control of fermentation temperature conditions can better promote the fermentation and produce more alcohol.

[0042] Remove the slag from the fermented liquid and place it in the dark for aging in the amorphous oak. The temperature is controlled at 12-18°C and the relative humidity of the environment is 70%-80%. At this time, the micro-oxyg...

Embodiment 3

[0048] Select kiwi fruit raw materials, treat the raw materials with pectinase, inoculate with kiwi brandy Saccharomyces cerevisiae (provided by the laboratory of Sichuan Agricultural University), add Angel fermentation accelerator and 150 fructose syrup 3-4 days after inoculation Ferment at -200g / L, and control the fermentation temperature to 16-22°C and pH to 3-3.5.

[0049] Remove the slag from the fermented liquid and place it in the dark to age in the amorphous oak. The temperature is controlled at 14-16°C and the relative humidity of the environment is 70%-80%. At this time, it is necessary to control the micro-oxygen environment to facilitate aging . During the aging period, 1000-1100 MHZ and a power of 5KW are used for microwave aging treatment. At this time, the aging temperature is controlled at a temperature of 35-40°C.

[0050] Aging for 5-10 days, then take out the yeast liquid and carry out the second variable temperature segmental distillation. The first disti...

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Abstract

The invention discloses a fermenting method of kiwi fruit brandy. The fermenting method comprises the following steps: A. fermenting, namely fermenting scarfing cinder with kiwi fruit slurry residue; B. carrying out primary ageing, namely, ageing the fermented liquid in light-resistant, temperature-controlled, humidity-controlled and amorphous oak and carrying out microwave ageing accelerating; C. distilling, namely, carrying out twice temperature-varying segmented distillation; and D. carrying out secondary ageing, ageing the distilled liquid in the light-resistant, temperature-controlled, humidity-controlled and amorphous oak, and carrying out microwave ageing accelerating. According to the rapid and simple fermenting method of the kiwi fruit brandy, provided by the invention, the shortage of the prior art is overcome. According to the method, the self-made yeast SCN-1 is adopted to strictly control the external environment fermentation, a mode of twice temperature-varying segmented distillation is adopted to accurately control the purity of the distillate, and oak ageing and microwave ageing accelerating are carried out, so that the fermenting time of the kiwi fruit brandy is accelerated, and products with good mouthfeel are prepared.

Description

technical field [0001] The invention relates to a brewing method, in particular to a brewing method of kiwi brandy. Background technique [0002] Kiwi fruit is the fruit of the Actinidiaceae plant Actinidia. Because its vitamin C content ranks among the best in fruits, a kiwi can provide more than twice the daily vitamin C requirement of a person, and is known as the "king of fruits". Kiwi fruit also contains good soluble dietary fiber. As a fruit, the most eye-catching place is the phytochemical sod with outstanding antioxidant properties. According to the research report of the US Department of Agriculture, the comprehensive antioxidant index of kiwi fruit is Fruits rank among the top, second only to small fruits such as prickly pears and blueberries, and far stronger than daily fruits such as apples, pears, watermelons, and citrus. It is quite representative among the second-generation fruits like blueberries. [0003] The kiwi fruit is rich in fat and juice, fragrant ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12G3/07C12H1/22C12H1/16C12H1/12C12R1/865C12H6/02
CPCC12G3/02C12H1/16C12H1/22C12H6/02
Inventor 韩勇陈安均
Owner SICHUAN NONGXINGYUAN AGRI DEV
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