Method for brewing persimmon distilled liquor

A technology for distilled wine and persimmon, applied in the field of distilled wine, can solve the problems of insufficient sugar content, influence of flavor, increase production cost, etc., and achieve the effect of extending the industrial chain and increasing income

Pending Publication Date: 2018-11-13
SHAANXI FUSIFANG PERSIMMON IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A brewing method of persimmon distilled wine, comprising the following steps:

[0032] 1) Pick the ripe persimmons of "Fupingjian Persimmon", air-dry them naturally at low temperature (≤5°C) and then freeze them. When the sugar content reaches ≥20 degrees, they are crushed to remove the pits and stalks. After beating, put them into a fermenter. At the same time, potassium metabisulfite was added in an amount of 80g / t;

[0033] 2) Add pectinase and cellulase to adjust the pH value of persimmon juice to 4.0;

[0034] 3) Add 100g / t medium-temperature yeast and 200g / t high-activity low-temperature yeast, stir well, dissolve with 10 times the mixture of persimmon juice and water in the tank, and let it stand for 30 minutes to make the temperature difference between the temperature of the persimmon juice in the tank ≤ 10°C , pour it into the fermenter, stir well, control the temperature at 20°C, and ferment for 2-3 days. Measure the sugar content and alcohol content every da...

Embodiment 2

[0046] A brewing method of persimmon distilled wine is characterized in that it comprises the following steps:

[0047] 1) Pick the ripe persimmons of "Fupingjian Persimmon", air-dry them naturally at low temperature (≤5°C) and then freeze them. When the sugar content reaches ≥20 degrees, they are crushed to remove the pits and stalks. After beating, put them into a fermenter. At the same time, potassium metabisulfite was added in an amount of 90g / t;

[0048] 2) Add pectinase and cellulase to adjust the pH value of persimmon juice to 4.0;

[0049] 3) Add 200g / t medium-temperature yeast and 300g / t high-activity low-temperature yeast, stir well, dissolve with 10 times the persimmon juice-water mixture in the tank, and let it stand for 30 minutes, so that the temperature difference between the temperature and the persimmon juice in the tank is ≤10°C , pour it into the fermenter, stir well, control the temperature at 25°C, and ferment for 2-3 days. Measure the sugar content and alc...

Embodiment 3

[0061] A brewing method of persimmon distilled wine is characterized in that it comprises the following steps:

[0062] 1) Pick the ripe persimmons of "Fupingjian Persimmon", air-dry them naturally at low temperature (≤5°C) and then freeze them. When the sugar content reaches ≥20 degrees, they are crushed to remove the pits and stalks. After beating, put them into a fermenter. At the same time, potassium metabisulfite was added in an amount of 85g / t;

[0063] 2) Add pectinase and cellulase to adjust the pH value of persimmon juice to 4.0;

[0064] 3) Add 150g / t medium-temperature yeast and 250g / t high-activity low-temperature yeast, stir well, dissolve with 10 times the mixture of persimmon juice and water in the tank, and let it stand for 30 minutes, so that the temperature difference between the temperature and the temperature of the persimmon juice in the tank is ≤10°C , pour it into the fermentation tank, stir well, control the temperature at 23°C, and ferment for 2-3 day...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12
CPCC12G3/02
Inventor 杨英武乐发源江宏声杨鑫
Owner SHAANXI FUSIFANG PERSIMMON IND
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