Preparation method of nanguo pear brandy through low-temperature aroma-recovering

Abstract

The invention discloses a preparation method of nanguo pear brandy through low-temperature aroma-recovering, and belongs to the technical field of wine brewing. The preparation method of nanguo pear brandy through low-temperature aroma-recovering adopts a low-temperature fermentation and rectification aroma-recovering process, and comprises the following steps: selecting raw materials, conductingsqueezing and crushing, conducting aroma-increasing treatment, adjusting components, conducting fermenting, separating peel from residues, conducting secondary fermentation, conducting filtering, conducting distilling, conducting rectifying, conducting ageing and blending to prepare brandy. The preparation method of the invention has the advantages that the processes of juicing, beta-glucosidase aroma enhancing treatment, low-temperature and lactic acid bacteria two-time fermentation and rectification aroma-recovering distillation are replaced by the incompletely crushed fruit pulp, so that the original aroma in the raw materials is reserved to the greatest extent, the aroma loss in the fermentation and distillation processes is reduced, and the finished product wine is free from any alcohol, pigment and essence. The nanguo pear brandy is clear and transparent and has fruity flavor.

Description

technical field [0001] The present invention relates to a kind of Nanguo pear wine distilled wine and its preparation method, in particular to a kind of Nanguo pear as raw material, which is produced through cleaning, crushing, enzyme treatment, component adjustment, low-temperature fermentation, distillation, rectification and aroma treatment. The invention discloses a method for preparing Nanguo pear brandy with a unique aroma of Nanguo pear and its low-temperature after-aroma, which belongs to the technical field of brewing. Background technique [0002] Brandy is a kind of distilled wine, which is made from fruit after fermentation, distillation and storage. Usually one liter of brandy needs about eight liters of fruit wine to concentrate, so BRANDY usually means "the soul of fruit wine" in English and is known as "the water of life". The brandy often referred to refers to grape brandy. If other fruit raw materials are used to make brandy, the name of the fruit should ...

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Problems solved by technology

The relevant patent publications are as follows: Ding Jianhui provided a "method for producing fairy plum brandy with red bayberry concentrated juice as raw material". reservation

Yan Jinqiu and others provided "a method for making apricot brandy", which reduced the viscosity of pulp by adding pectinase, and produced citric acid instead of SO through joint cultivation of pomace and Aspergillus niger. 2 However, the juicy fruit of Nanguo pear does not require pectinase treatment. On the one hand, the complex process of this patent increases the production cost, and on the other hand, the joint cultivation process of Aspergillus niger increases the difficulty of quality control.

Sheng Wenjun and others provided "a brewing method of early crisp pear brandy". After the raw material is squeezed, it is fermented at a constant temperature of 20-23°C for 8-11 days to prepare dry wine juice. Constant temperature fermentation is the key period for the formation of wine aroma, but The traditional relatively high fermentation temperature is not conducive to the retention of volatile fruit aromas

Sun Yuxia and others provided "a kind of cantaloupe sea buckthorn brandy and its preparation method". The head and tail of the wine were added to the pomace and soaked for 5-10 days to prepare a flavored wine. Although the fruit retained to a certain extent Fragrant, but because a series of enzymatic and non-enzymatic chain reactions have occurred in the juicing process, a large amount of aroma components and precursor substances are decomposed and lost

The technical solutions of the above related patents cannot realize the retention of the unique volatile aroma of Nanguo pear. How to reduce the loss of the fruity aroma of Nanguo pear and ensure the coordination of the fruity aroma and wine aroma of brandy wine is the key to the deep processing of Nanguo brandy wine.

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