Method for producing brandy and enzyme from distilled residual liquid of brandy by distilling compound fruit wine

Abstract

The invention relates to a method for producing brandy by distillation of compound fruit wine and producing enzyme by distillation residual liquid of brandy, which is characterized by comprising the following steps: S1, raw wine fermentation liquor production; s2, alcohol distillation; s3, acetic fermentation; s4, lactic acid fermentation; s5, ageing; s6, blending; s7, filteration and fill package. According to the invention, the traditional brandy production process and enzyme production process are improved by adopting a novel process, and the composite fruit wine after alcoholic fermentation is used as the raw materials of the two products, so that on one hand, brandy stock solution is obtained by distillation to produce high-quality brandy; besides, the distillation residual liquid isused as an enzyme stock solution, the acidity of the enzyme is reduced, and the drinkability of the enzyme is greatly improved on the premise that the functionality of the enzyme is not changed. In the production process of the enzyme stock solution, raw wine obtained after alcohol fermentation is partially distilled, the alcohol content of distillation residual liquid is controlled to be only half of the alcohol content of original fermentation liquid, and thorough fermentation is easier. After the fermentation is finished, the total acid content is about 40 g/L, and the alcohol metabolism isthorough.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing high-quality brandy after distillation of compound berry fermented wine such as raspberries, and using the residual liquid of the distillation to ferment and produce enzymes. Background technique [0002] Due to the high acid and sugar content of fruit raw materials, traditional enzyme products have high total acidity and volatile acidity after fermentation by acetic acid bacteria and lactic acid bacteria. Difference. In order to adjust the taste, 300-500g / L white sugar is usually added to balance the acidity. Although this method meets the taste requirements, it also limits the applicable population of the product. In addition, the high-concentration acetic acid produced after the high sugar content of raw materials in the traditional enzyme process is fermented by alcohol and acetic acid, the stress on acetic acid bacteria leads to the suspensi...

AI Technical Summary

Problems solved by technology

[0002] Due to the high acid and sugar content of fruit raw materials, traditional enzyme products have high total acidity and volatile acidity after fermentation by acetic acid bacteria and lactic acid bacteria. Difference

In order to adjust the taste, 300-500g / L white sugar is usually added to balance the acidity. Although this method meets the taste requirements, it also limits the applicable population of the product

In addition, the high-concentration acetic acid produced after the high sugar content of raw materials in the traditional enzyme process is fermented by alcohol and acetic acid, the stress on acetic acid bacteria leads to the suspension of fermentation, the alcohol cannot be completely metabolized, and the residual alcohol directly affects the quality of enzyme products, resulting in Product disqualified for being too alcoholic

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