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Method for brewing raspberry brandy

A brandy and raspberry technology is applied in the field of biological brewing to achieve the effect of improving human immunity

Inactive Publication Date: 2018-10-23
NORTHWEST NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But domestic and foreign markets also do not have a kind of wine that is distilled after brewing as raw material with cultivar raspberry at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Homogenization: select fresh raspberry fruits with good maturity, remove stems and remove impurities, and use a mixer to stir and homogenate to obtain raspberry pulp;

[0014] (2) Fermentation: After mixing raspberry pulp and sucrose at a mass ratio of 85% and 15%, add potassium metabisulfite to SO 2 The final concentration is 50 ppm, stirred at room temperature for 4 hours; then add raspberry pulp and fruit wine yeast with 0.2% of the total amount of sucrose, and ferment at 19°C for 20 days; separate and remove the skin dregs and residual yeast to obtain the fermentation liquid; After being clarified with bentonite and filtered through a microporous membrane, it is ready for use;

[0015] (3) Distillation and aging: The fermented liquid is distilled with electric distilled water to adjust the alcohol content to 65 degrees, poured into oak barrels for constant temperature storage, and aged for at least 2 years to make raspberry brandy.

Embodiment 2

[0017] (1) Homogenization: select fresh raspberry fruits with good maturity, remove stems and remove impurities, and use a mixer to stir and homogenate to obtain raspberry pulp;

[0018] (2) Fermentation: After mixing raspberry pulp and sucrose at a mass ratio of 90% and 10%, add potassium metabisulfite to SO 2 The final concentration is 50 ppm, stirred at room temperature for 3.5 hours; then add raspberry pulp and 0.3% fruit wine yeast in the total amount of sucrose, and ferment at 20°C for 15 days; separate and remove the skin dregs and residual yeast to obtain the fermentation liquid; After being clarified with bentonite and filtered through a microporous membrane, it is ready for use;

[0019] (3) Distillation and aging: The fermented liquid is distilled with electric distilled water to adjust the alcohol content to 65 degrees, poured into oak barrels for constant temperature storage, and aged for at least 2 years to make raspberry brandy.

Embodiment 3

[0021] (1) Homogenization: select fresh raspberry fruits with good maturity, remove stems and remove impurities, and use a mixer to stir and homogenate to obtain raspberry pulp;

[0022] (2) Fermentation: After mixing raspberry pulp and sucrose at a mass ratio of 88% and 12%, add potassium metabisulfite to SO 2 The final concentration is 50 ppm, stirred at room temperature for 4.5 hours; then add raspberry pulp and fruit wine yeast with 0.1% of the total amount of sucrose, and ferment at 21°C for 12 days; separate and remove the skin dregs and residual yeast to obtain the fermentation liquid; After being clarified with bentonite and filtered through a microporous membrane, it is ready for use;

[0023] (3) Distillation and aging: The fermented liquid is distilled with electric distilled water to adjust the alcohol content to 65 degrees, poured into oak barrels for constant temperature storage, and aged for at least 2 years to make raspberry brandy.

[0024] In each of the abo...

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PUM

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Abstract

The invention discloses a method for brewing raspberry brandy, and the method is characterized in that stirring and homogenizing selected raspberry fresh fruits by a blender to obtain raspberry pulp,mixing the raspberry pulp with sucrose, then adding potassium metabisulfite, after stirring treatment for 3.5 to 4.5 hours at room temperature, adding fruit wine yeast, performing unidirectional aeration fermentation at 19-21DEG C for 12 to 20 days, and separating peel and residue to obtain fermentation broth; then clarifying the fermentation broth through bentonite and filtering by a microporousfilter, distilling, and pouring into an oak barrel for constant temperature storage and aging to make the raspberry brandy. The raspberry brandy prepared by low-temperature yeast fermentation and distillation technology has various health-care functions, and has the effects of improving human immunity, beautifying, nourishing face, resisting aging, promoting blood circulation to remove blood stasis, preventing cancer and the like by long-term and moderate drinking.

Description

technical field [0001] The invention relates to a brandy brewing method, in particular to a raspberry brandy brewing method, and belongs to the technical field of biological brewing. technical background [0002] Raspberry is currently the "third fruit" that is popular all over the world. It is known as the golden fruit in the international market and has the laudatory title of "king of fruits". Raspberry is called raspberry in traditional Chinese medicine. It can be used as medicine and has a variety of medicinal values. Its fruit has the effect of tonifying kidney and strengthening yang. Raspberry oil is an unsaturated fatty acid that can promote the secretion of hormones in the prostate gland. [0003] Brandy is known as "water of life" internationally and belongs to the category of distilled wine. Brandy is traditionally distilled from wine. Scientific research shows that regular and moderate drinking of brandy can promote gastrointestinal digestion, help to dispel co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12
CPCC12G3/02C12H6/02
Inventor 令利军赵云花张瑶瑶张继张玺冯娟娟
Owner NORTHWEST NORMAL UNIVERSITY
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