Brewing method of raspberry liqueur

A liqueur and raspberry technology, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve problems such as difficulty in extracting juice, short storage period, weak aroma, etc., and achieve improved nutritional value, The effect of solving thin wine and improving drinkability

Inactive Publication Date: 2019-08-23
甘肃紫轩酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above problems, the present invention provides a method for brewing raspberry liqueur. The method uses the frozen raspberries in the cold storage as raw materials, and through processes such as warming up, dipping, fermenting, separating, adding grape distilled wine, aging, etc., The raspberry frozen fruit is directly put into the tank, separated after returning to temperature and fermented to solve the problems of difficult juice extraction, light color and weak aroma of raw materials. After fermentation, grape distilled wine is added to enrich the structure of the wine body and increase the content of nutrients to solve the problem of single raspberry fruit wine The problem of weak wine and short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A brewing method of raspberry liqueur, comprising the following steps:

[0029] 1) Sorting of raw materials: select raspberries that are ripe, bright in color, and free from diseases and insect pests, and remove the sundries

[0030] 2) Putting into the tank: Put the raspberries into the fermenter, the filling capacity is 80%, and add 60g of potassium metabisulfite per ton of raspberries.

[0031] 3) Raw material treatment: return to temperature after entering the tank. When the temperature rises to 8°C, add 1.5g of double salt acid-reducing agent per L of raspberry slurry to reduce acid. After 24 hours of acid reduction, add pectinase 20mg / L raspberry slurry.

[0032] 4) Fermentation: When the temperature rises to 12°C, add 150mg / L of Saccharomyces cerevisiae, circulate evenly, and start fermentation. The fermentation temperature is 14-16°C, and the temperature and specific gravity are monitored every 4 hours. One storage tank, then add pectinase 30mg / L raspberry slu...

Embodiment 2

[0039] A brewing method of raspberry liqueur, comprising the following steps:

[0040] 1) Sorting of raw materials: select raspberries that are ripe, bright in color, and free from diseases and insect pests, and remove the sundries

[0041] 2) Putting into the tank: Put the raspberries into the fermenter, the filling capacity is 75%, and add 50g of potassium metabisulfite per ton of raspberries.

[0042] 3) Raw material treatment: return to temperature after entering the tank. When the temperature rises to 8°C, add 2g of double-salt acid-reducing agent per L of raspberry slurry for acid reduction. After 24 hours of acid reduction, add pectinase 25mg / L of raspberry slurry .

[0043] 4) Fermentation: When the temperature rises to 12°C, add 200mg / L of Saccharomyces cerevisiae, circulate evenly, and start fermentation. The fermentation temperature is 14-16°C, and the temperature and specific gravity are monitored every 4 hours. One storage tank, then add pectinase 20mg / L raspber...

Embodiment 3

[0050] A brewing method of raspberry liqueur, comprising the following steps:

[0051] 1) Sorting of raw materials: select raspberries that are ripe, bright in color, and free from diseases and insect pests, and remove the sundries

[0052] 2) Putting into the tank: Put the raspberries into the fermentation tank, the filling capacity is 80%, and add 40g of potassium metabisulfite per ton of raspberries.

[0053] 3) Raw material treatment: return to temperature after entering the tank. When the temperature rises to 8°C, add 2g of double-salt acid-reducing agent per L of raspberry slurry for acid reduction. After 24 hours of acid reduction, add pectinase 25mg / L of raspberry slurry .

[0054] 4) Fermentation: When the temperature rises to 12°C, add 150 mg / L of Saccharomyces cerevisiae, circulate evenly, and start fermentation. The fermentation temperature is 14-16°C, and the temperature and specific gravity are monitored every 4 hours. One storage tank, then add pectinase 25mg / ...

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PUM

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Abstract

The invention provides a brewing method of raspberry liqueur and belongs to the technical field of wines and brewing methods thereof. The raspberry liqueur adopts full-juice fermentation, after fermentation is completed, grape spirit and sucrose are added, then aging is carried out, and after aging is finished, the raspberry liqueur is subjected to process treatment, filled and bottled. The raspberry liqueur has a ruby red color, the fruit fragrance is rich, the wine fragrance is mellow, the fragrance is complex and changeable, the liqueur has the fruit fragrance of raspberry and the mellow fragrance of the alcohol, the taste is mellow and full, the wine body structure is strong, and the aftertaste is lasting. The grape spirit and the sucrose are added in the brewing process, on one hand,the defects of too high acidity and poor wine body of traditional raspberry wine are overcome, on the other hand, the nutritional ingredients and beneficial substances contained in grapes are supplemented, and the drinking value of the raspberry liqueur is improved.

Description

technical field [0001] The invention belongs to the technical field of alcohol and its brewing method, and in particular relates to a raspberry liqueur brewing method. Background technique [0002] Raspberry belongs to the genus Rubus of the family Rosaceae and is a perennial deciduous shrub-type fruit tree, also known as "raspberry". Raspberry fruit is rich in nutrition. It is rich in 21 kinds of amino acids necessary for the human body and a variety of vitamins, SOD, anthocyanin, tanned acid and other extremely precious nutrients and medicinal ingredients. These beneficial ingredients are easily absorbed by the human body and have the effect of promoting The body absorbs other nutrients, improves metabolism and enhances disease resistance. Due to the coordinated combination of sugar, organic acid, vitamin C, vitamin P, vitamin B9 and hematopoietic compounds contained in berries, raspberries become a dual-purpose fruit that is beneficial to disease prevention and treatment...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/055C12R1/865
CPCC12G3/024C12G3/055
Inventor 王晓博刘曼栗甲张竹林郭志君苏莹
Owner 甘肃紫轩酒业有限公司
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