Joint production method for brandy and fruit vinegar

A joint production and brandy technology, applied in the field of fermentation engineering, can solve problems such as unseen literature and patent reports, and achieve the effects of reducing environmental protection pressure, improving deep processing level, and strong typicality of fruits

Pending Publication Date: 2017-02-22
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are no literature and patent reports on the joint production of fru

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1) Add Danbaoli yeast with a juice quality of 0.2‰ to the fruit juice with a soluble solid content of 11-20°Brix and ferment at 18°C ​​until the difference between the two measurements of the soluble solid content is ≧0.1, and after standing for 4 days Separating the wine legs to obtain the original fruit wine liquor with an alcohol content of 6-11°;

[0014] 2) Carry out two distillations on the original wine liquid of fruit fermentation by adopting the copper pot type, and the first distillation obtains the distilled residual liquid and the fruit distilled wine with an alcohol content of 30-35°;

[0015] 3) The fruit distilled wine obtained for the first time is distilled for the second time to obtain brandy puree wine with an alcohol content of 68-70°, and the head of 1% of the volume of the fruit distilled wine obtained for the first time is intercepted in the second distillation, When the alcohol content of the distilled wine is 14°, the tail wine is taken, and the...

Embodiment 2

[0019] 1) Add Danbaoli yeast with a juice quality of 0.2‰ to the fruit juice with a soluble solid content of 11-20°Brix and ferment at 20°C until the difference between the two measurements of the soluble solid content is ≧0.1, and after standing for 5 days Separating the wine legs to obtain the original fruit wine liquor with an alcohol content of 6-11°;

[0020] 2) Carry out two distillations on the original wine liquid of fruit fermentation by adopting the copper pot type, and the first distillation obtains the distilled residual liquid and the fruit distilled wine with an alcohol content of 30-35°;

[0021] 3) The fruit distilled wine obtained for the first time is distilled for the second time to obtain brandy puree wine with an alcohol content of 68-70°, and the head of 1% of the volume of the fruit distilled wine obtained for the first time is intercepted in the second distillation, When the alcohol content of the distilled wine is 16°, the tail wine is taken, and the d...

Embodiment 3

[0025] 1) Add Danbaoli yeast with a juice quality of 0.2‰ to the fruit juice with a soluble solid content of 11-20°Brix and ferment at 25°C until the difference between the two measurements of the soluble solid content is ≧0.1, and after standing for 3 days Separating the wine legs to obtain the original fruit wine liquor with an alcohol content of 6-11°;

[0026] 2) Carry out two distillations on the original wine liquid of fruit fermentation by adopting the copper pot type, and the first distillation obtains the distilled residual liquid and the fruit distilled wine with an alcohol content of 30-35°;

[0027] 3) The fruit distilled wine obtained for the first time is distilled for the second time to obtain brandy puree wine with an alcohol content of 68-70°, and the head of 1% of the volume of the fruit distilled wine obtained for the first time is intercepted in the second distillation, When the alcohol content of the distilled wine is 15°, the tail wine is taken, and the d...

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PUM

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Abstract

The invention provides a joint production method for brandy and fruit vinegar. The fruit vinegar is prepared from a by-product-residual distillation liquor obtained in fruit brandy production, a large quantity of by-product-residual distillation liquor obtained in fruit brandy production is used, and meanwhile the environmental protection stress is relieved; the brandy and the fruit vinegar are jointly produced by taking juice as raw materials, the deep processing level of fruits is increased, the local fruit resources are fully utilized, and meanwhile clean production is achieved. By controlling the distillation conditions, the total titrable acid value (the mass percentage concentration) of the residual distillation liquor of the fruit brandy ranges from 1.0 wt% to 1.4 wt%, and the alcohol degree (the volume percentage concentration) ranges from 4.0 degrees to 5.0 degrees; after acetic acid fermentation is conducted, the fruit vinegar with the mass concentration of 3.5 wt%-4.0 wt% can be obtained, the acetic acid concentration of the fruit vinegar meets the national standard 'fermented vinegar GB18187-2000' of liquid fermented vinegar, and the fruit vinegar has the high fruit typicality and the original unique fragrance of the fruits.

Description

technical field [0001] The invention belongs to the technical field of fermentation engineering, and in particular relates to a joint production method of brandy and fruit vinegar. Background technique [0002] Fruits such as apples and sea red fruits can be deeply processed to obtain dry and sweet series of fruit wine and brandy (distilled wine). In the production of fruit brandy, you will get 3 times the distillate of brandy, which contains amino acids, organic acids, flavonoids, and esters. It is extremely nutritious and its color is orange-yellow-orange red. and a great waste of resources, and at the same time there is a great pressure on environmental protection. Using distilled residual liquid to produce non-alcoholic beverages, 1 ton of distilled residual liquid can produce 2-2.5 tons of beverages, resulting in beverage finished products and beverage storage tanks occupying a large part of the winery. Part of the storage space, the production and tank storage pressur...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 杨辉苏文杨文英彭任芳
Owner SHAANXI UNIV OF SCI & TECH
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