Brewing process for brandy

A brandy and craftsmanship technology, applied in the field of wine making, can solve the problems of unpleasant green flavor, strong green flavor, unbalanced taste, etc., and achieve the effect of rich aroma, long aftertaste and sweet aftertaste

Inactive Publication Date: 2019-01-25
SHANDONG ACAD OF GRAPE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the traditional brewing process, "Gongniang No. 1" is mostly brewed into dry red wine, but the main aroma components (E)-2-hexenal and n-hexanal in the fruit have an unpleasant green smell. Dry red wine products have high acidity, low tannin, unbalanced taste, rough aroma and strong green flavor

Method used

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  • Brewing process for brandy
  • Brewing process for brandy
  • Brewing process for brandy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A brandy brewing process, comprising the following steps:

[0031] (1) Raw material treatment: destemmed the "Gongniang No. 1" grapes and crushed them. After entering the tank, the artesian juice was released immediately under the protection of nitrogen. The volume of the extracted artesian juice accounted for 30% of the total volume of the tank. For glucose syrup with the same sugar content as berries, the added volume is 40% of the volume of artesian juice extracted.

[0032] (2) Fermentation: Clarify the artesian juice obtained in step 1 at 6°C for 12 hours at low temperature, pour the tank back to 12°C, add 150 mg / l yeast, and ferment at 14°C under temperature control until the residual sugar drops to Fermentation is terminated below 4g / L, the temperature is lowered to 10°C, and after clarification for 48 hours, the tank is poured out. Add 200mg / l yeast to the skin dregs, and ferment under temperature control at 14°C until the residual sugar drops below 4g / L to sto...

Embodiment 2

[0048] A brandy brewing process, comprising the following steps:

[0049] (1) Raw material treatment: destemming and crushing the public brewed grapes, release the artesian juice immediately after entering the tank under the protection of nitrogen, the volume of the extracted artesian juice accounts for 35% of the total volume of the tank, and add the remaining pomace to the same sugar content as the original grape berries For glucose syrup, the added volume is 50% of the volume of the artesian juice extracted.

[0050] (2) Fermentation: Clarify the original juice at 6°C for 24 hours at low temperature, pour the tank back to 12°C, add 200mg / l yeast, and ferment at 16°C under temperature control until the residual sugar drops below 4g / L Terminate the fermentation, lower the temperature to 8°C, and after clarification for 24 hours, pour the tank. Add 250mg / l yeast to the skin dregs, and ferment under temperature control at 14°C until the residual sugar drops below 4g / L to stop ...

Embodiment 3

[0070] A brandy brewing process, comprising the following steps:

[0071] (1) Raw material treatment: Destemming and crushing the public brewed grapes, release the artesian juice immediately after entering the tank under the protection of nitrogen, the volume of the extracted artesian juice accounts for 40% of the total volume of the tank, and add the remaining pomace to the same sugar content as the original grape berries Glucose syrup, the added volume is 45% of the volume of artesian juice extracted.

[0072] (2) Fermentation: Clarify the raw juice at 6°C for 48 hours at low temperature, pour the tank back to 12°C, add 200mg / l yeast, and ferment at 15°C under temperature control until the residual sugar drops below 4g / L Terminate the fermentation, cool down to 10°C, and after clarifying for 36 hours, pour the tank. Add 200mg / l yeast to the skin dregs, and ferment under temperature control at 15°C until the residual sugar drops below 4g / L to stop the fermentation, separate ...

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Abstract

The invention relates to the technical field of brewing wine, in particular to a brewing process of brandy, comprising the following steps: raw material treatment-fermentation-distillation-storage-preparation, aging-filtration, filling-finished product. As for the quality characteristic of male wine No.1 grape, the invention directionally develops the raw juice brandy and the skin residue brandy through the skin juice separation technology and the specific process adopted in the invention, and successfully solves the problem that the green smell in the fruit of the male wine No.1 grape occursin the wine in the prior art. The raw juice prepared by the invention is amber, clear and transparent, glossy, fruity and wine fragrance, and the aging fragrance is harmonious and elegant, rich, softand delicate in taste, and sweet and moisturizing in aftertaste. The brewing process has the advantages of light golden yellow brandy, clear and transparent, glossy, rich fragrance, harmony, mellow taste, long aftertaste.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brandy brewing process. Background technique [0002] Grape varieties suitable for making brandy should have the following characteristics when their berries reach physiological maturity: 1. Low sugar content; 2. High acidity; 3. Has a weak or neutral fragrance, and the fragrance of the variety should not be too prominent; 4. High yield disease resistance. [0003] "Gongniang No. 1" grape belongs to the Shanou hybrid, and its parents are Muscat and Vitis vinifera. It has been cultivated for more than 50 years in my country, and has been planted on a certain scale in Jilin, Heilongjiang, Inner Mongolia, Hebei, Shaanxi, and Shandong. This variety has strong environmental adaptability, strong cold resistance, drought resistance, and disease resistance, and high yield; the fruit has high acidity and low sugar content after ripening. [0004] In the traditional brewing process, "...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 胡文效汤晓宏刘静魏彦锋任继波高德艳
Owner SHANDONG ACAD OF GRAPE
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