Nanguo pear brandy and preparation technique thereof

A brandy and fruit pear technology, applied in the field of Nanguoli brandy and its preparation technology, can solve the problem of single variety of Nanguoli wine, achieve the effects of reducing production costs, improving deep processing, and saving resources

Inactive Publication Date: 2015-04-29
刘思言
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The beneficial effect of the present invention is that the present invention solves the problem that the current Nanguo pear wine has a single variety, and at the same time discards the squeezed Nanguo pear residue, which cannot be effectively comprehensively utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] (1) Fermentation: Two fermentations are carried out before and after the separation of the raw material slag liquid: select Nanguo pears without raw green rot, crush them, squeeze them, and add the slag liquid raw materials, white sugar and Fruit wine yeast koji, ferment in a fermenter in a dark room at a constant temperature of 15-17°C for 15 days, measure the temperature every 12 hours to record the alcoholic fermentation; after the first fermentation, separate the fermented juice from the dregs, filter and ferment For the skin dregs in the tank, add 1:1 equal amount of pure water, adjust the sugar content according to the required alcohol content, add fruit wine yeast koji to continue fermentation, after 15 days, the fermentation ends, and the skin dregs wine is obtained; the filtration step (1 The Nanguo pear fermented juice in ) was still settled for 24 hours and transferred to the fermenter to continue aging and fermentation. Adjust the sugar content according to t...

Embodiment 2

[0013] (1) Fermentation: Two fermentations are carried out before and after the separation of the raw material slag liquid: select Nanguo pears without raw green rot, crush them, squeeze them, and add the slag liquid raw materials, white sugar and compound Yeast koji, put the fermenter in a dark room at a constant temperature of 15-17°C to ferment for 15 days, measure the temperature every 12 hours to record the alcoholic fermentation; after the first fermentation, separate the fermented juice from the dregs, and filter out the fermenter Add 1:1 equal amount of purified water to the skin dregs in the wine, adjust the sugar content according to the required alcohol content, add compound yeast koji to continue fermentation, after 15 days, the fermentation ends, and the skin dregs wine is obtained; the filtration step (1) The Nanguo pear fermented juice in the medium is still settled for 24 hours and transferred to the fermenter to continue aging and fermentation. Adjust the sugar...

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PUM

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Abstract

The invention aims to provide a brandy prepared from Nanguo pear and a brewage technique thereof. The technique comprises the following steps: cleaning, pulping, juicing, adding white granulated sugar and yeast into the peel pomace juice raw material, carrying out primary low-temperature temperature-control fermentation, filtering to separate the peel pomace and juice, leaching the peel pomace, carrying out secondary low-temperature temperature-control fermentation on the peel pomace, distilling, aging, and blending to obtain Nanguo pear distilled liquor mainly composed of peel pomace brandy; and filtering the juice, carrying out secondary low-temperature temperature-control aging fermentation on the juice, separating, removing crude lees, distilling, storing, blending and aging to obtain the Nanguo pear brandy.

Description

Technical field: [0001] The invention relates to a kind of making brandy by adopting Nanguo pear and its preparation process. Background technique: [0002] Nanguo pear is a special product in southern Liaoning. It is praised by friends at home and abroad for its bright color, delicate flesh, refreshing and juicy, and strong flavor. It is known as the "king of pears". Brandy is a distilled spirit made from fruit. At present, domestic research on Nanguo pear brandy is still blank. The present invention uses Nanguo pear as a raw material, ferments the Nanguo pear liquid to prepare the Nanguo pear juice fermentation liquid, and then distills the fermentation liquid to obtain the Nanguo pear brandy. The product retains the rich nutritional value of Nanguo pear, which is full of pear fragrance, refreshing and delicious. Contents of the invention [0003] The purpose of the present invention is to develop a brandy brewing process using Nanguo pear as raw material. The process ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/865C12H6/02
CPCC12G3/02C12H6/02
Inventor 刘思言
Owner 刘思言
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