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A method for rapidly aging apple brandy by wood vinegar combined with ultrasonic treatment

A technology for apple brandy and wood vinegar, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc. Soft, flavor-rich effect

Active Publication Date: 2021-07-30
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aging agents often have complex production processes and contain many chemical reagents. Therefore, it is necessary to explore a green and pollution-free aging agent combined with physical aging technology to age apple brandy.

Method used

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  • A method for rapidly aging apple brandy by wood vinegar combined with ultrasonic treatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Prepare apple brandy by conventional technology: clean the fresh apples that are fully matured in October-December, break them into uniform apple pieces with a beater, and squeeze out the apple juice in time. The volume of the apple pieces is 0.9-1.1 cubic centimeters After adjusting the sugar content of apple juice to 20%, add 200ppm activated active dry yeast and ferment for 20 days at 23°C to obtain an apple fermented wine with an alcohol content of 10%, and then distill the apple fermented wine twice to obtain Apple brandy with 50% alcohol, distilled in stills;

[0019] (2) Take out 500mL apple brandy stock solution, add 1‰ wood vinegar and shake well. The wood vinegar is passed through the condenser to cool the smoke generated when corn stalks are carbonized at 300±2℃, and then condensed The liquid mixture was left to stand for 6 months, and the middle layer refined wood vinegar obtained after discarding the unstable wood vinegar of the upper floor and the harm...

Embodiment 2

[0022] (1) Prepare apple brandy by conventional technology: clean the fresh apples that are fully matured in October-December, break them into uniform apple pieces with a beater, and squeeze out the apple juice in time. The volume of the apple pieces is 0.9-1.1 cubic centimeters After adjusting the sugar content of apple juice to 20%, add 200ppm activated active dry yeast and ferment for 40 days at 23°C to obtain an apple fermented wine with an alcohol content of 10%, and then distill the apple fermented wine twice to obtain Apple brandy with 50% alcohol, distilled in stills;

[0023] (2) Take out 500mL of apple brandy stock solution, add 2‰ of wood vinegar and shake well. The wood vinegar is passed through the condenser to cool the smoke generated when corn stalks are carbonized at 300±2℃, and then condensed The liquid mixture was left to stand for 6 months, and the middle layer refined wood vinegar obtained after discarding the unstable wood vinegar of the upper floor and th...

Embodiment 3

[0026] (1) Prepare apple brandy by conventional technology: clean the fresh apples that are fully matured in October-December, break them into uniform apple pieces with a beater, and squeeze out the apple juice in time. The volume of the apple pieces is 0.9-1.1 cubic centimeters After adjusting the sugar content of the apple juice to 20%, add 200ppm of activated active dry yeast, ferment for 30 days at 23°C to obtain an apple fermented wine with an alcohol content of 10%, and then distill the apple fermented wine twice to obtain Apple brandy with 50% alcohol, distilled in stills;

[0027] (2) Take out 500mL of apple brandy stock solution, add 3‰ of wood vinegar and shake well. The wood vinegar is passed through the condenser to cool the smoke generated when corn stalks are carbonized at 300±2℃, and then condensed The liquid mixture was left to stand for 6 months, and the middle layer refined wood vinegar obtained after discarding the unstable wood vinegar of the upper floor an...

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Abstract

The present invention relates to the technical field of wine brewing, in particular to a method for rapidly aging apple brandy through wood vinegar combined with ultrasonic treatment, using conventional techniques to prepare apple brandy; adding wood vinegar to obtain wood vinegar-apple brandy; Ultrasonic treatment for a second time; put it in an airtight glass bottle and let it stand for a week to get aged apple brandy. The invention enriches the components of the wine body, makes the aged apple brandy richer in flavor substances and softer in the wine body. With the ultrasonic treatment, the movement between molecules is accelerated, and the physical and chemical reactions between alcohol, phenol, ketone, aldehyde and other substances in the wine body and wood vinegar are promoted, and the purpose of rapidly aging apple brandy is achieved.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a method for rapidly aging apple brandy through wood vinegar combined with ultrasonic treatment. Background technique [0002] Apples are rich in nutrients, containing 17 kinds of amino acids, 10 kinds of vitamins, and various trace elements, such as zinc, calcium, phosphorus, etc. Among the fruits and vegetables, the nutritional value is the closest to perfection. It has high nutritional and health value and economic value, and is known as the "king of fruits". However, its consumption is mainly based on fresh food, resulting in overproduction, declining profits, and difficulty in selling fruit. Using apples as raw materials to produce cider is a good way for deep processing of apples. In Europe, a large percentage of apples are used to make cider and brandy. The production of apple brandy not only solves the sales problem of apples, but also apple brandy contains dual n...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/16C12H1/12C12H6/02C12G3/024C12R1/865
CPCC12G3/02C12H1/12C12H1/16
Inventor 颜廷才张雨茜孟宪军李斌吕春茂冯颖张旋斯琴
Owner SHENYANG AGRI UNIV
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