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Process for producing strong wine from table grapes

A technology for fresh grapes and spirits, applied in the field of spirits technology, which can solve the problems of different equipment

Inactive Publication Date: 2017-05-24
桐庐县百江镇世衡酿酒坊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] 1. The equipment used is different

Method used

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Experimental program
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Embodiment Construction

[0024] The present invention will be described in detail below:

[0025] This table grape of the present invention makes spirits technology, brewing steps are as follows:

[0026] 1. Prepare fruit wine fermented wine (table grapes);

[0027] 2. Rough distillation, using a Charente tower-type red copper still for distillation, open the upper cover, pour the original fruit wine, cover the cover, connect the cooling device, start heating (80-90 degrees), when the mash in the kettle When boiling, the steam enters the gooseneck through the copper pot and enters the condenser. After cooling, the wine flows out, that is, crude distillation of the original wine, and the first distillation does not remove the head and tail of the wine. In the later stage of distillation, the distillation temperature can be appropriately increased until the alcohol content of the distilled liquor is lower than 0.5-1.5%, and the distillation is stopped. At this time, the alcohol content of the crude dis...

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PUM

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Abstract

The invention relates to a process for producing strong wine from table grapes. The process comprises the following brewing steps: firstly, preparing fermented raw wine of fruit wine; roughly distilling: distilling by utilizing a tower type red copper alambic charentais; controlling a temperature to be 80 DEG C to 90 DEG C; when fermented liquor in a kettle is boiled, enabling steam to enter a gooseneck pipe through a red copper kettle; enabling the steam to enter a condenser and cooling to enable wine liquid to flow out, so as to obtain roughly distilled raw wine; carrying out primary distillation and remaining foreshot and after-run; at a later period of distilling, improving the distillation temperature to be 90 DEG C to 100 DEG C until the alcohol degree of distilled wine is lower than 0.5 percent to 1.5 percent; stopping distilling when the alcohol degree of the obtained roughly distilled wine is 26 volume percent to 29 volume percent; finely distilling: filling the roughly distilled raw wine into the kettle and starting to heat and distill; controlling the temperature to be 80 DEG C and opening cooling water; cutting off the foreshot according to 1.5 percent of the volume of the raw wine filled into the kettle; starting to receive first-grade heart cut and controlling the temperature in the kettle to be no more than 90 DEG C.

Description

technical field [0001] The invention belongs to the technical field of spirits, and in particular relates to a technique for making spirits from table grapes. Background technique [0002] Grape distilled wine is a drink in daily life. From the brewing process, distilled wine and distilled wine are also called spirits. It is a large category of wine with the highest alcohol content in beverage alcohol. It is produced by distillation after the raw materials are fermented. alcoholic beverages. Its characteristics are: colorless, sugar-free, high alcohol content, strong irritation, rich fruity aroma. [0003] Raw materials - use low-sugar and high-acid fresh table grapes as raw materials for fruit wine fermentation, which require low sugar content (120-180g / L), high acidity (≥6g / L), and weak and neutral aroma. The original wine is fermented with artesian juice , the raw wine should contain a high titrated acidity to ensure the smooth progress of the fermentation. Preservative...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00
Inventor 李敬李鹏
Owner 桐庐县百江镇世衡酿酒坊
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