Red date brandy aging method

A technology of brandy and red dates, which is applied in the field of wine making, can solve problems such as unreported technology, achieve the effects of moderate color, soft and strong wine aroma, and promote rational processing and utilization

Inactive Publication Date: 2015-09-02
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1. A jujube brandy with a total phenol content of 300-332mg / l, among monomeric phenols, gallic acid 10-12mg / L, vanillic acid 3-5mg / L, syringic acid 3-4mg / L, syringaldehyde 4-5mg / L , ferulic acid 10-12mg / L, benzoic acid 10-15mg / L, salicylic acid 4-5mg / L, product color is amber, color (OD value) 0.9-1.4, pH4.0-4.5, wine Strong aroma, total acid content 0.8-0.9g / l, total ester content 0.7-1.0g / l.

Embodiment 2

[0022] Example 2. A method for aging jujube brandy, which is characterized in that,

[0023] (1) Cut the oak wood into 15-20mm long, 7-10mm wide and 3-6mm thick oak wood blocks;

[0024] (2) Moderately bake the oak wood block at 180-220°C for 90-120 minutes;

[0025] (3) During the aging process of jujube brandy, the addition amount of oak wood blocks is 9-18 g / l;

[0026] (4) During the aging process of jujube brandy, the aging temperature is 18-26°C;

[0027] (5) After aging for 3-6 months, the resulting wine is the finished wine.

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PUM

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Abstract

The invention discloses a red date brandy aging method and belongs to the technical field of wine brewing. Red date brandy is promoted to be aged by adopting an oak, and total phenol content is obviously increased to be as high as 300-332mg/l; a free phenol comprises, by weight, 10-12mg/L of gallic acid, 3-5mg/L of vanillic acid, 3-4mg/L of syringic acid, 4-5mg/L of syringaldehyde, 10-12mg/L of ferulic acid, 10-15mg/L of benzoic acid and 4-5mg/L of salicylic acid. The red data brandy is moderate in wine color, soft and rich in flavor, amber in color, the chroma (OD value) ranges from 0.9 to 1.4, PH (potential of hydrogen) ranges from 4.0 to 4.5, total acid ranges from 0.8g/l to 0.9g/l, and total ester ranges from 0.7g/l to 1.0g/l. The aging method specifically includes: cutting the oak into oak blocks 15-20mm in length, 7-10mm in width and 3-6 in thickness; moderating the oak blocks for 90-120 minutes under the temperature ranging from 180DEG C to 220DEG C; during aging, adding the oak blocks by 9-18g/l and aging the oak blocks for 3-6 months under the temperate ranging from 18DEG C to 26DEG C to obtain wine which is end wine. A very important role is played in promoting reasonable processing utilization of oak resources and adjusting red date brandy processing production structure, and great significance is achieved for sustainable development of agricultural economy of red date producing areas in China is achieved.

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] Brandy (Brandy) is a world-renowned distilled wine. It is made from fruit through fermentation, distillation, storage and aging. Grape brandy is often called "the soul of wine". Among distilled spirits made from other fruits, apple brandy is developing the fastest, among which the Calvados brand is more famous. Jujube (Ziziphus jujube) is one of the unique fruits in my country, which has extremely high nutritional and health value and medicinal value. Jujube brandy brewed from red dates is a brandy brand with Chinese characteristics. [0003] Aging is an important process in brandy production. Proper storage and aging is an essential part of brewing high-quality brandy. The purpose of barrel aging is to extract the essence of oak and give the brandy a certain degree of oxidation. The original brandy a...

Claims

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Application Information

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IPC IPC(8): C12H1/22C12H1/02
Inventor 王颉夏亚男刘亚琼孙剑锋马艳莉付笑霞
Owner HEBEI AGRICULTURAL UNIV.
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