Method for brewing persimmon brandy

Abstract

The invention provides a method for brewing persimmon brandy. The method comprises the following steps: (1) picking ripe persimmon fruits of 'Fuping Sharp Persimmons', naturally airing and freezing the persimmon fruits, then crushing to remove stones and calyxes, measuring sugar, then putting into a fermentation tank, and adding 80-90g / t of potassium metabisulfite; (2) adding 30-50g / t of pectase and 10-30g / t of cellulase, and adjusting the pH value of persimmon juice to be 4.0; and (3) adding high-activity yeasts, stirring fully and uniformly, dissolving by using a persimmon juice-water mixed solution which is 10 times of the weight of the yeast in the tank, placing for 30 minutes to ensure that the temperature difference between the yeast and the persimmon juice in the tank is less than or equal to 10 DEG C, pouring into the fermentation tank, stirring uniformly, fermenting for 8-12 days at 18-20 DEG C, and appropriately adding cane sugar according to the condition of raw materials and alcohol degree in the fermentation process. According to the method, the high-quality raw material of 'Fuping Sharp Persimmons' with local features is adopted and is subjected to air-drying and freezing to obtain persimmon clear juice for fermentation, water is not added, and the raw material liquid is clarified and transparent and is easy to filter; the residual fermentation partial normal juice is utilized, and a Methode Charantaise is adopted for treatment and ageing, thereby obtaining the persimmon brandy which has mellow aroma and a plump wine body.

Description

technical field [0001] The invention relates to persimmon brandy wine and its brewing technology. Background technique [0002] Persimmon is a traditional characteristic fruit of our country. In the only persimmon museum in the world in Yoshino City, Japan, there is a record that "the world's persimmon producing country is in China, and the eugenic area of ​​persimmon is in Fuping". Fuping is a eugenic area for persimmons in the world. At present, there are 120,000 mu of persimmon eugenics bases. Traditionally, fresh or processed persimmons are mainly made of persimmons and persimmon vinegar, and the added value is not high. In 2012, "Fupingjian Persimmon" was listed as a national agricultural product geographical protection mark. Using "Fupingjian Persimmon" as a high-quality raw material, the persimmon brandy wine after biological fermentation and distillation has a unique flavor and strong local characteristics , Instead of grain as raw material for wine making, not only...

AI Technical Summary

Problems solved by technology

The defect of this method is: the persimmon raw material has not been air-dried or frozen, and the sugar content is seriously insufficient, so the astringent taste of the persimmon cannot be removed, and the quality of the persimmon wine is reduced.

Raw materials cannot be fully utilized

Only using clear juice not only wastes persimmon raw materials and increases production costs, but also the fermentation process is relatively simple, and the antibacterial measures are not sufficient, which affects the flavor of the wine