Method for preparing grape distilled liquor through solid-liquid cross steaming and product thereof

A technology for distilled wine and dry red wine, which is applied in the field of grape distilled wine by solid-liquid series steaming. It can solve the problems of unguaranteed quality of added fruit juice, affecting the aroma of distilled wine, and affecting the senses of grape distilled wine, so as to enrich the aroma and fragrance of the product. Enrich and complex, improve the effect of comprehensive utilization

Pending Publication Date: 2022-06-24
NINGXIA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, passion fruit juice is added during the fermentation process, which will not only affect the aroma of the distilled wine, but also cannot guarantee the quality of the added juice, and the addition of caramel pigment and oak blocks in the later aging process will lead to Substances such as tannins and pigments are extracted, which in turn affects the senses of grape distilled wine

Method used

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  • Method for preparing grape distilled liquor through solid-liquid cross steaming and product thereof
  • Method for preparing grape distilled liquor through solid-liquid cross steaming and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A method for preparing grape distilled wine by mixing solid-liquid steam, the steps are as follows:

[0044] (1) Preparation of distillation raw materials: collect the grape skin residue after fermentation of fresh dry red wine (Cabernet Sauvignon), and dry red wine (Cabernet Sauvignon) aged for 5 years (the aging container is a stainless steel tank and the temperature is 18°C). ) by 1:2 volume ratio batching, obtain distillation raw material for subsequent use;

[0045] (2) Install sieve plate: add a copper sieve plate with an aperture of 0.2cm at the upper 3 / 5 of the Charente pot;

[0046] (3) Feeding: pour the dry red wine that needs to be distilled into the still pot, the volume is 60% of the still pot volume, place the grape skin residue on the sieve plate, and spread evenly;

[0047] (4) String distillation: the above-mentioned distillation raw materials are distilled. Do not cut off the head of the wine, the temperature in the kettle is controlled at 80 ° C, an...

Embodiment 2

[0051] A method for preparing grape distilled wine by mixing solid-liquid steam, the steps are as follows:

[0052] (1) Preparation of distillation raw materials: collect the grape skin residue after fermentation of fresh dry red wine (Snake Dragon Ball), and dry red wine (Cabernet Sauvignon) that has been aged for 3 years (the aging container is a stainless steel tank and the temperature is 15°C). According to the volume ratio of 1:2, the raw materials for distillation are obtained.

[0053] (2) Install sieve plate: add a copper sieve plate with an aperture of 0.2cm at the upper 3 / 5 of the Charente pot;

[0054] (3) feeding: pour the dry red wine that needs to be distilled into the still pot, the volume is 50% of the still pot volume, put the grape skin residue on the sieve plate, and spread evenly;

[0055] (4) string steaming: do not intercept the head of the wine, the temperature in the kettle is controlled at 80 ° C, and the collection is stopped when the alcohol content...

Embodiment 3

[0059] A method for preparing grape distilled wine by mixing solid-liquid steam, the steps are as follows:

[0060] (1) Preparation of distillation raw materials: collect fresh dry red wine (Merlot) fermented grape skin residue, mix with dry red wine (Cabernet Sauvignon) aged for 4 years (the aging container is a stainless steel tank and the temperature is 16°C). , snake dragon ball 1:1) proportion by 1:2 volume ratio, obtain distillation raw material for subsequent use.

[0061] (2) Install sieve plate: add a copper sieve plate with an aperture of 0.2cm at the upper 3 / 5 of the Charente pot;

[0062] (3) Feeding: pour the dry red wine that needs to be distilled into the still pot, and the volume is 56% of the still pot volume, then place the grape skin residue on the sieve plate, and spread evenly;

[0063] (4) string steaming: do not intercept the head of the wine, the temperature in the kettle is controlled at 80 ° C, and the collection is stopped when the alcohol content o...

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Abstract

The invention discloses a method for preparing grape distilled liquor through solid-liquid cross steaming, and relates to the technical field of grape distilled liquor brewing. The method specifically comprises the steps that a sieve plate is additionally arranged in a distillation container, dry red wine is added into the distillation container, the liquid level of the dry red wine is lower than the lower surface of the sieve plate, meanwhile, grape skin residues are placed on the sieve plate, and the grape distilled wine is obtained through two times of distillation. The grape distilled liquor prepared by the method is rich and complex in aroma and strong in fruity flavor, and overcomes the defects of insufficient aroma of aged dry red as distilled base liquor and obvious cooking taste of peel pomace distilled liquor.

Description

technical field [0001] The invention relates to the technical field of grape distilled wine brewing, in particular to a method for preparing grape distilled wine by steaming with solid-liquid strings. Background technique [0002] Grape distilled wine is made by distilling and blending wine. The original distilled wine used is often produced by fermentation of fruit with poor quality, or fruit wine with problems such as unsatisfactory fermentation and pollution during fermentation. Due to the high content of sulfur dioxide, it is Desulfurization treatment is required before distillation, and it is not aged in oak barrels, so the produced distilled wine has insufficient aroma and poor quality, which hinders the development prospect of grape distilled wine. Therefore, the production of grape distilled wine with rich and complex aroma and fruity aroma is a technical problem that needs to be solved urgently. [0003] In addition, with the development of the wine industry, grape...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H6/02
CPCC12H6/02
Inventor 张军翔谢亚琼王晓峰陈鑫龙
Owner NINGXIA UNIVERSITY
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