Brewing method of low methanol red date brandy

Abstract

The invention discloses red date brandy and a brewing method of the red date brandy and belongs to the technical field of wine brewing. The red date brandy has a methanol content of 0.8g / L (a limit in a national standard: 2g / L) and an alcohol content of 40-50 degress, and contains 0.05-0.08g / L isobutanol, 0.20-0.40g / L isoamyl alcohol and 0.10-0.20g / L active pentanol. The brewing method of the red date brandy comprises the steps of taking red dates as a raw material, adding an appropriate amount of water for soaking for 4-6h, heating for 15-30min at 90-120 DEG C, after cooling, mixing auxiliary materials in proportion, adding activated distillery yeast, fermenting for 12 days at 25-29 DEG C, distilling to take wine for 30min, aging for 6-12 months to form the finished wine. The brandy and the method have the benefits that the heated red dates are fermented for brewing, so that pectinase in the red dates is inactivated, the methanol content of the red date brandy is reduced, and the problem of overproof methanol of the red date brandy is effectively solved. The brandy and the method play an important role in promoting reasonable processing and utilization of red date resources and structural adjustment of the processing industry of the red date brandy, and have an important significance for sustainable development of agricultural economy of a red date producing area of China.

Description

technical field [0001] The invention relates to jujube brandy and a brewing method thereof, belonging to the technical field of wine making. Background technique [0002] Red jujube (Ziziphus jujube) is the mature fruit of the jujube tree of Rhamnaceae, which is native to my country and has a cultivation history of more than 3,000 years. It is one of the unique fruits in my country. Jujube has extremely high nutritional and health care value and medicinal value. It is known as "woody food, good nourishing product". It is a health fruit that integrates the three functions of medicine, food and tonic. Our country is rich in jujube resources. At present, most of the jujube products seen in the domestic and foreign markets are dried products, and the deep-processed jujube products are insufficient, resulting in a great waste of jujube resources. [0003] Jujube brandy is made from jujubes through mixing, fermentation and distillation. The large-scale production of jujube brandy...

AI Technical Summary

Problems solved by technology

The deficiency of above-mentioned processing method is that the problem that effectively solves red jujube brandy methanol exceeding standard is not proposed