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Preparation method of kiwi fruit brandy

A technology for brandy and kiwi fruit, which is applied in the field of preparation of kiwi fruit brandy, can solve the problems of insufficient flavor of kiwi fruit wine, increased cost and operation difficulty, etc., and achieves the effects of enhancing the structure of wine body, being suitable for long-term drinking, and improving the production process.

Inactive Publication Date: 2016-06-08
张新义
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In summary, there are the following technical problems in the prior art: at present, the method to solve the lack of local flavor of kiwi wine is to carry out sugar-acid blending and flavoring, but this undoubtedly increases the cost and difficulty of operation. Therefore, it is necessary to find a simple and easy The brewing method of enhancing the flavor of kiwi fruit wine is very necessary

Method used

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Embodiment Construction

[0023] The present invention is described in detail below, which is a preferred embodiment among various implementations of the present invention.

[0024] In a preferred embodiment, kiwi fruit wine is used to produce high-alcohol brandy through distillation and purification, and then wild kiwi fruit roots are used to bake, instead of western brandy, use oak barrels or oak chips to store or soak the brandy to have a unique flavor. , the kiwi brandy produced by our process not only has a unique flavor but also has the unique health care and therapeutic effects of kiwi root.

[0025] In order to better reflect the characteristics of the present invention, technological measures can also be adopted: the first is to quickly heat to 85-90 ° C to kill the oxidase contained in the kiwifruit fruit; Sulfur dioxide prevents excessive oxidation of the juice; third, nitrogen, carbon dioxide or inert gas is added to isolate oxygen during the brewing process; fourth, storage is at a tempera...

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Abstract

The invention relates to a preparation method of kiwi fruit brandy. The preparation method comprises the following steps: preparing kiwi fruit wine; carrying out distilling purification on the kiwi fruit wine to produce brandy; preparing kiwi fruit roots; baking the kiwi fruit roots; and immersing the kiwi fruit roots in the obtained brandy. The kiwi fruit wine is subjected to distilling purification to produce the high-alcohol-content brandy, and the wide kiwi fruit roots are baked and used for storage or immersion instead of the oak barrel or oak sheet used by western brandy, so that the brandy has a unique flavor. The kiwi fruit brandy produced by the technique has the unique flavor, and also has the particular health care and therapeutic functions of the kiwi fruit roots, and the kiwi fruit brandy obtained by immersing the kiwi fruit roots is golden, clear and transparent.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a preparation method of kiwi brandy. Background technique [0002] Kiwi fruit wine has the effect of expelling wind and dampness, promoting blood circulation and relieving pain. It is suitable for rheumatism, waist and leg pain, numbness of limbs, stroke hemiplegia, poor flexion and extension, frostbite and other diseases. Kiwi fruit wine can also eliminate fatigue, increase appetite and improve sleep. Women who often drink this wine also have the effect of beauty and beauty. [0003] At present, the production process of kiwi fruit wine mainly refers to the process of macerating and fermenting wine with peel. Kiwi fruit is a native product of China, which was carried forward by New Zealand and went to the world. Now my country is vigorously developing the kiwi fruit industry, but the kiwi fruit industry is facing a single product and deep processing. Can’t keep up, Everbright’s growers a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02C12G3/12C12R1/865C12H6/02
CPCC12G3/02C12G3/04C12H6/02
Inventor 张新义
Owner 张新义
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