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Method for preparing brandy by extracting aroma substances

A technology for aroma substances and brandy, applied in the field of brandy, can solve problems such as inability to extract useful substances in brandy, complicated operation, limited extraction effect, etc., and achieve the effects of reducing time cost and capital investment, improving quality, and shortening aging time.

Inactive Publication Date: 2019-01-11
PILOT GRAPE WINE IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some of these extraction methods are more complicated and require certain equipment support
Moreover, the extraction effect is limited, and the substances useful to brandy cannot be extracted well, so it can only be used to produce ordinary quality brandy

Method used

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  • Method for preparing brandy by extracting aroma substances
  • Method for preparing brandy by extracting aroma substances
  • Method for preparing brandy by extracting aroma substances

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1 provides a method for extracting aroma substances for preparing brandy, reflux once.

[0043] S1: prepare 79% vol alcohol solution as extractant;

[0044] S2: Weigh 120g of five different types of oak chips from French medium toasted mocha, medium toasted vanilla, medium toasted fruit, lightly toasted natural, and heavy toasted cognac, and wrap them with gauze;

[0045] S3: Install 1L of Soxhlet extractor, put nearly 1L of extractant into a round bottom flask, and put 120g of oak chips into the middle Soxhlet reflux device;

[0046] S4: Turn on the heating mantle, take out the oak chips after extraction and reflux once, replace 120g of the same kind of oak chips, and then reflux once again, take off the round bottom flask, and obtain an oak extract with a concentration of 240g / L;

[0047] S5: Mix five different types of oak extracts in proportions of 70% cognac, 7.5% mocha, 7.5% vanilla, 7.5% fruit, and 7.5% natural.

Embodiment 2

[0049] Example 2 provides a method for extracting aroma substances for preparing brandy, which is refluxed twice.

[0050] S1: prepare 79% vol alcohol solution as extractant;

[0051] S2: Weigh 120g of five different types of oak chips from French medium toasted mocha, medium toasted vanilla, medium toasted fruit, lightly toasted natural, and heavy toasted cognac, and wrap them with gauze;

[0052] S3: Install 1L of Soxhlet extractor, put nearly 1L of extractant into a round bottom flask, and put 120g of oak chips into the middle Soxhlet reflux device;

[0053] S4: Turn on the heating mantle, take out the oak chips after extracting and refluxing twice, replace the same kind of oak chips with 120g, and then repeatedly reflux twice, take off the round-bottomed flask, and obtain an oak extract with a concentration of 240g / L;

[0054] S5: Mix five different types of oak extracts in proportions of 70% cognac, 7.5% mocha, 7.5% vanilla, 7.5% fruit, and 7.5% natural.

Embodiment 3

[0056] Example 3 provides a method for extracting aroma substances for preparing brandy, which is refluxed three times.

[0057]S1: prepare 79% vol alcohol solution as extractant;

[0058] S2: Weigh 120g of five different types of oak chips from French medium toasted mocha, medium toasted vanilla, medium toasted fruit, lightly toasted natural, and heavy toasted cognac, and wrap them with gauze;

[0059] S3: Install 1L of Soxhlet extractor, put nearly 1L of extractant into a round bottom flask, and put 120g of oak chips into the middle Soxhlet reflux device;

[0060] S4: Turn on the heating mantle, take out the oak chips after repeated extraction and reflux three times, replace the same kind of oak chips with 120 g, and then repeatedly reflux three times, take off the round bottom flask, and obtain an oak extract with a concentration of 240 g / L;

[0061] S5: Mix five different types of oak extracts in proportions of 70% cognac, 7.5% mocha, 7.5% vanilla, 7.5% fruit, and 7.5% na...

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Abstract

The invention discloses a method for preparing brandy by extracting aroma substances. The method comprises the following steps: S1, preparing 79%vol of an alcoholic solution to serve as an extractionagent; S2, weighing five different types of oak chips such as mocha, vanilla, fruit, natural and Cognac, and wrapping by gauze; S3, mounting a soxhlet extractor, adding the extraction agent into a round-bottom flask, and adding one oak chip into the intermediate soxhlet reflux device; S4, turning on a heating jacket, extracting and refluxing for three times, taking out the oak chips, changing thesame type of oak chips, refluxing for three times again, and removing the round-bottom flask so as to obtain an oak extracting solution having the concentration of 240g / L; repeating the S3 until fivedifferent types of oak extracting solutions are obtained; and S5, mixing the five different types of oak extracting solutions according to a ratio, thereby obtaining the brandy. According to the method disclosed by the invention, after the different types of oak chips are extracted, according to the aging characteristics of the brandy, the oak chips are blended into the proportion that the Cognactype is the principal and the other four types are auxiliary types.

Description

technical field [0001] The invention relates to the field of brandy, in particular to a method for extracting aroma substances for preparing brandy. Background technique [0002] Aging brandy in oak barrels can give brandy a smoother taste and rich aroma. Therefore, the division of brandy grades is inseparable from the aging time. The minimum age of X.O is 6 years, the minimum age of V.S.O.P is 4 years, the minimum age of VO is 3 years, and the minimum age of Tier 2 is 2 years. It takes a lot of time and money to produce high-quality brandy. [0003] For the extraction of substances in oak, a more complicated method is to soak oak boards or chips in 60% and 80% alcohol solutions in turn, and finally soak in water to extract various compounds. In order to simulate the oxidation in oak barrels, some researchers soaked and extracted these substances with about 55% alcohol under the condition of aeration of oxygen. There are also some methods that utilize ultrasound and low ...

Claims

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Application Information

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IPC IPC(8): C12G1/00
CPCC12G1/00
Inventor 李春光
Owner PILOT GRAPE WINE IND CO LTD
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