Brewage method of Zaosu pear brandy

A technology of brandy and crispy pear, which is applied in the brewing field of early crispy pear brandy, to achieve the effect of strong typicality, soft taste and simple process

Inactive Publication Date: 2016-04-06
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are a few studies on the fermentation process of Zaosu pear fruit wine in the market, but the processing technology of Zaosu pear brandy has not been reported yet. The processing technology of Zaosu pear brandy is different from that of fruit wine, and requires more fineness, which can increase the fruit of Zaosu pear Fragrance and increase the mellowness of wine taste is another effective way to solve the development and utilization of Zaosu pear

Method used

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  • Brewage method of Zaosu pear brandy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 A brewing method of early pear brandy, comprising the following steps:

[0022] (1) Activate Saccharomyces cerevisiae VL1 yeast in a water bath at 34°C, and obtain activated yeast after 40 minutes.

[0023] ⑵Put the intact and fresh Zaosu pears into the fermenter after cleaning, crushing, squeezing, and filtering, add sodium ascorbate according to 1% of its mass, then use white sugar to adjust the sugar content of pear juice to 18%, and adjust it with DL-tartaric acid pH value to 3.2, to obtain the original juice.

[0024] (3) Add 0.2g / L of activated yeast to the original juice, let it ferment at a constant temperature at 20°C, shake the flask twice a day, and after 8 days, obtain a dry type with an alcohol content of 12° and a residual sugar content of ≤4g / L Morning crisp pear wine sauce.

[0025] (4) Put the dry Zaosu pear wine juice into a distiller, distill it under high fire at 80°C, pinch off the wine tail with an alcohol content of ≤5°, and obtain a ...

Embodiment 2

[0031] Example 2 A brewing method of early pear brandy, comprising the following steps:

[0032] (1) Activate Saccharomyces cerevisiae VL1 yeast in a water bath at 40°C, and obtain activated yeast after 30 minutes.

[0033] ⑵Put the intact and fresh Zaosu pears into the fermenter after cleaning, crushing, squeezing, and filtering, add sodium ascorbate according to 3% of its mass, and then use white sugar to adjust the sugar content of the pear juice to 22%, and adjust it with DL-tartaric acid pH value to 3.7, to obtain the original juice.

[0034] (3) Add 0.4g / L of activated yeast to the original juice, let it ferment at a constant temperature at 23°C, shake the flask twice a day, and after 11 days, obtain a dry type with an alcohol content of 12° and a residual sugar content of ≤4g / L Morning crisp pear wine sauce.

[0035] (4) Put the dry Zaosu pear wine juice into a distiller, distill it under high fire at 100°C, pinch off tails with an alcohol content of ≤5°, and obtain...

Embodiment 3

[0041] Example 3 A brewing method of early pear brandy, comprising the following steps:

[0042] (1) Activate Saccharomyces cerevisiae VL1 yeast in a water bath at 37°C, and obtain activated yeast after 35 minutes.

[0043] (2) Wash, crush, squeeze and filter intact and fresh Zaosu pears, put them into the fermentation tank, add sodium ascorbate according to 2% of its mass, and then use white sugar to adjust the sugar content of pear juice to 20%, and adjust it with DL-tartaric acid pH value to 3.5, to obtain the original juice.

[0044] (3) Add 0.3g / L activated yeast to the original juice, let it ferment at a constant temperature at 22°C, shake the bottle twice a day, and after 10 days, obtain a dry type with an alcohol content of 12° and a residual sugar content of ≤4g / L Morning crisp pear wine sauce.

[0045](4) Put the dry Zaosu pear wine juice into a distiller, distill it under high fire at 90°C, pinch off the tails with an alcohol content of ≤5°, and obtain a distill...

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Abstract

The invention relates to a brewage method of Zaosu pear brandy, which comprises the following steps: (1) activating Saccharomyces cerevisiae VL1 in a yeast water bath to obtain activated yeast; (2) adding sodium ascorbate into juiced Zaosu pear, and regulating the sugar degree and pH value to obtain a raw juice; (3) adding the activated yeast into the raw juice, and fermenting at constant temperature to obtain a dry-type Zaosu pear wine juice; (4) distilling the dry-type Zaosu pear wine juice with strong fire, and removing the feint to obtain a primary distilled wine body; (5) distilling the primary distilled wine body with mild fire, and removing the foreshot; when the alcohol content of the distillate is less than or equal to 55 %vol, stopping distillation, and removing the wine body; (6) carrying out redistillation on the distillate with the alcohol content of less than or equal to 55 %vol and the feint with the alcohol content of less than or equal to 5 %vol to obtain brandy raw liquor; (7) preparing naturally aged and oak-added aged brandy unblended liquors; and (8) mixing the naturally aged and oak-added aged brandy unblended liquors proportionally, diluting, adding caramel and honey, blending, filtering and filling to obtain the Zaosu pear brandy. The method has the advantages of accessible raw materials and simple technique, and can easily implement industrial production.

Description

technical field [0001] The invention relates to the field of food brewing, in particular to a brewing method of Zaosu pear brandy. Background technique [0002] Brandy is the transliteration of English Brandy. It was first brewed in France. The so-called brandy refers to grapes as raw materials. After grape juice extraction, natural fermentation or fermentation with yeast, the brandy raw material wine with low alcohol content is obtained. The raw brandy wine is distilled twice to obtain the newly distilled original brandy. The newly distilled original brandy is stored in oak barrels and aged for more than five years. In order to achieve the consistency of product characteristics, that is, to form ideal color, aroma and wine Finally, high-tech blending must be carried out to obtain high-grade brandy. Other fruits can also be used to brew brandy, but the name of the raw fruit is usually added in front of the brandy to distinguish its type, such as cherry brandy, apple brandy,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12G3/12C12R1/865C12H6/02
CPCC12G3/02C12G3/06C12G3/07C12H6/02
Inventor 盛文军刘刚韩舜愈王婧祝霞陈霞李敏
Owner GANSU AGRI UNIV
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