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Aging method capable of debitterizing and dearomatizing orange brandy

A brandy and citrus technology, which is applied in the field of citrus brandy debittering, aroma reduction technology and aging, can solve the problems of citrus brandy debittering, reducing orange aroma and aging aging, etc., to achieve small footprint, reduce orange aroma, aroma Harmonious and comfortable effect

Inactive Publication Date: 2016-12-21
SHAOYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report on the combination of southern yew branches, kudzu root and bamboo for debittering, reducing orange aroma and aging of citrus brandy

Method used

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  • Aging method capable of debitterizing and dearomatizing orange brandy

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Embodiment Construction

[0022] refer to figure 1 , a kind of aging aging method for citrus brandy debittering and falling fragrance comprises the following steps:

[0023] The first step, the preparation of composite aging materials

[0024] On the 25-year-old southern yew, the branches with a branch age of 12 years were cut, and the leaves and tender tips were removed. After cleaning and draining, they were sawed into 50mm long branches; into 10mm thick slices; take the 8-year-old growth bamboo, saw it into 50mm long, cut off the outer green skin of the outer layer of 2mm, clean and drain the white part of the collected bamboo, and cut it into 40mm wide Bamboo slices. Put the above-mentioned southern yew branches, kudzu root slices and bamboo slices into clean baking trays, put them into the oven for heating and drying, and adopt step-up heating and drying: bake at 45°C for 25 minutes, bake at 55-60°C for 35 minutes, and bake at 75-60°C for 35 minutes. Bake at 80°C for 130 minutes; then wrap the ...

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Abstract

The invention relates to an aging method capable of debitterizing and dearomatizing an orange brandy. The aging method comprises the following steps: selecting Taxus chinensis var mairei branches, phyllostachys pubescens and kudzu roots as combined aging accelerating materials, and pretreating; on the basis of an original wine, adding the aging accelerating materials in the following weight percents: 8-12% of Taxus chinensis var mairei branch, 8-12% of green sheath-removed phyllostachys pubescens strip and 3-4% of kudzu root strip; storing in a sealed manner under natural conditions, stirring once every other month, and performing aging treatment for 12 months or above; then filtering the qualified wine having no new wine flavor defect, and collecting; and finally, filtering, and blending to obtain the orange brandy finished product. According to the method provided by the invention, amino acid, taxol and other nutrition and health care components in the wine are increased; the debitterizing and dearomatizing procedure is integrated with the aging procedure, thus simplifying the operation and lowering the cost; and the method solves the new wine flavor defects of pungent orange aroma, spicy taste and obvious bitterness, achieves the favorable effects of removing bitterness, reducing orange aroma and accelerating aging, and improves the quality of the orange brandy.

Description

technical field [0001] The invention relates to citrus brandy debitterness, aroma reduction technology and aging technology, which is a process for citrus brandy debitterness, orange aroma reduction and aging aging. Background technique [0002] Brandy refers to grape distilled wine made from grapes, fermented, distilled, aged in oak barrels, and blended. Fruit brandy originally refers to the general term of brandy made from various fruits including grapes and apples, and now generally refers to brandy made from other fruits other than grapes, such as cherry brandy. Citrus brandy is a citrus distilled wine made from fresh citrus, which is selected, peeled, squeezed, fermented, distilled, aged, blended, filtered and filled. The distilled citrus liquor has a tangerine aroma The characteristics of new wines are pungent, spicy and bitter. Citrus brandy original wine has a strong orange aroma, which is caused by the volatile oil of orange peel being brought into the juice durin...

Claims

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Application Information

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IPC IPC(8): C12H1/00
CPCC12H1/00
Inventor 余有贵曾豪伍强
Owner SHAOYANG UNIV
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