Method for brewing persimmon distilled liquor

Abstract

The invention relates to a method for brewing persimmon distilled liquor, the method comprises the following steps that (1) ripe Fuping pointed persimmons are picked, frozen after low temperature natural drying, smashed to remove kernels and bases and put into a fermentation tank after mashing; (2) pectinase and cellulase are added; (3) medium temperature yeast and high-activity low temperature yeast are added, the mixture is poured into the fermentation tank and stirred fully and uniformly, and first medium temperature fermentation is performed; (4) the fermentation temperature is adjusted toperformed second low temperature fermentation until fermentation end; (5) the fermentation liquor is filtered, first distillation and second distillation are performed, and rectified persimmon distilled liquor is distilled; (6) filtering is performed: the persimmon distilled liquor obtained through distillation is filtered. The method for brewing the persimmon distilled liquor can be summarized into a double bacteria double temperature and double distillation process; the liquor color is clear colorless or light golden yellow and has unique Fuping pointed persimmon natural aroma, aged ester aroma and liquor aroma; at the same time, the difficulty that the methyl content of the fruit distilled liquor exceeds the standard is well solved through twice distillation.

Description

technical field [0001] The invention relates to the technical field of distilled wine, in particular to a brewing method of persimmon distilled wine. Background technique [0002] Persimmon is a traditional characteristic fruit of our country. In the only persimmon museum in the world in Yoshino City, Japan, there is a record that "the world's persimmon producing country is in China, and the eugenic area of ​​persimmon is in Fuping". Fuping is the eugenic area of ​​persimmon in the world. At present, the county's persimmon planting area is 200,000 mu, and the annual harvest of fresh persimmon is 60,000 tons. Traditionally, persimmons and persimmon vinegar are mainly eaten fresh or processed into persimmon vinegar, and the added value is not high. In 2012, "Fupingjian persimmon" was listed as a national agricultural product geographical protection mark. Using "Fupingjian persimmon" as a high-quality raw material, the persimmon distilled wine after biological fermentation, di...

AI Technical Summary

Problems solved by technology

The defect of this method is: the persimmon raw material has not been air-dried or frozen, and the sugar content is seriously insufficient, so the astringent taste of the persimmon cannot be removed, and the quality of the persimmon wine is reduced.

Raw materials cannot be fully utilized

Only using clear juice not only wastes persimmon raw materials and increases production costs, but also the fermentation process is relatively simple, and the antibacterial measures are not sufficient, which affects the flavor of the wine