Brandy prepared by distilling blueberry wine residues and brewing process of brandy

Abstract

The invention relates to the technical field of wine brewing, and discloses brandy prepared by distilling blueberry wine residues and a brewing process of the brandy. The brewing process comprises the following steps: crushing blueberries, fermenting with saccharomyces cerevisiae, and separating to obtain blueberry wine and primary blueberry wine residues; continuously fermenting the primary blueberry wine residues to obtain secondary blueberry wine residues after fermentation; carrying out primary distillation on the secondary blueberry wine residues; collecting a primary foreshot, a primary wine body and a primary after-run after the first distillation; performing secondary distillation on the primary foreshot and the primary after-run, and collecting secondary foreshot, secondary wine body and secondary after-run after the secondary distillation; the primary wine body and the secondary wine body are subjected to third distillation, third foreshot, third wine body and third after-run after the second distillation are collected, and the third wine body obtained through the third distillation is the finished product brandy. According to the method, the wine residues are brewed into the brandy, so that the value of the blueberries is fully played, the resource utilization maximization is achieved, the cost is saved, and the environmental pollution is avoided.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, in particular to brandy prepared by distilling blueberry dregs and a brewing process thereof. Background Art

[0002] Blueberries are rich in nutrients and have a sweet taste, making them popular among consumers. The blueberry ripening period is from June to August, during which time blueberries mature and are available in large quantities. This is summer and the fruit is extremely easy to rot, so promoting the development of deep processing technology for blueberries and making them into blueberry wine and brandy can effectively alleviate this problem.

[0003] During the distillation process, methanol has a lower boiling point and is distilled out first. It is mainly stored in the head distillation part. The methanol content in the head is too high, but there is a large amount of alcohol. The tail is turbid and has a low alcohol content, but it still contains a lot of aroma components. In the traditional method, the head and tail are preserved separately and mainly used for seasoning. Therefore, in order to make the best use of the head and tail, the head and tail are distilled three times to retain the alcohol and aroma components in the wine and reduce the content of impurities, methanol, and fusel oil in the head and tail. Summary of the invention

[0004] The technical problem to be solved by the present invention is: to overcome the deficiencies in the prior art and provide a brandy obtained by distilling blueberry lees and a brewing process thereof. The present invention processes blueberries into fruit wine, and brews the lees into brandy, which gives full play to the value of blueberries, maximizes resource utilization, saves costs, and avoids environmental pollution. The blueberry brandy obtained by the present invention has a low methanol content, is clear and bright, and has a unique flavor.

[0005] The technical solution adopted by the present invention to solve its technical problem is:

[0006] A brewing process of brandy obtained by distilling blueberry dregs specifically comprises the following steps:

[0007] Step S1, selecting high-quality blueberries that are free of pests and diseases and have full fruit, cleaning and crushing them, and then putting them into a fermentation tank together with brewer's yeast for fermentation to obtain blueberry wine;

[0008] Step S2: After the fermentation is completed, the fermented blueberry wine liquid is separated to obtain blueberry wine and blueberry primary dregs;

[0009] Step S3, placing the blueberry primary wine residue separated in step S2 into a clean fermentation tank for further fermentation; after the fermentation is completed, a blueberry secondary wine residue is obtained, and the blueberry secondary wine residue is no longer squeezed and separated;

[0010] Step S4, placing the blueberry secondary wine residue from step S3 into a tower distillation device for the first distillation; collecting the first wine head, the first wine body and the first wine tail after the first distillation;

[0011] Step S5, placing the primary head and primary tail obtained in step S4 into a tower distillation apparatus for a second distillation, and collecting the secondary head, secondary body and secondary tail after the second distillation;

[0012] Step S6, putting the primary body of the wine obtained in step S4 and the secondary body of the wine obtained in step S5 into a tower distillation apparatus for a third distillation, collecting the three heads, three bodies and three tails after the second distillation, and the three bodies obtained by the third distillation are the finished brandy.

[0013] Furthermore, in step S1, brewer's yeast is added to the crushed blueberries, the sugar content is adjusted to 20° Brix, the fermentation temperature is 25-30° C., and the fermentation time is 10-14 days.

[0014] Furthermore, in step S3, the sugar content of the blueberry primary lees is adjusted to 24° Brix, the fermentation temperature is 28° C., the fermentation time is 14 days, and the fermentation is stirred once a day.

[0015] Furthermore, in step S4, the distillation temperature of the first distillation is 70-100° C., and the distillation time of the first distillation is 60 min.

[0016] Furthermore, in step S4, the liquid distilled 0 to 10 minutes from the start of wine production is the head of the wine, the liquid distilled 10 to 50 minutes is the body of the wine, and the liquid distilled 50 to 60 minutes is the tail of the wine.

[0017] Furthermore, in step S5, the distillation temperature of the second distillation is 70-100° C., and the distillation time of the second distillation is 60 min.

[0018] Furthermore, in the step S5, the liquid distilled 0 to 10 minutes from the start of wine production is the secondary head, the liquid distilled 10 to 50 minutes is the secondary body, and the liquid distilled 50 to 60 minutes is the secondary tail; the contents of methanol, fusel oil and alcohol in the secondary head, secondary body and secondary tail obtained by secondary distillation are determined, and the interception amounts of the secondary head and secondary tail are respectively 2.5% of the amount of secondary distilled wine.

[0019] Furthermore, in step S6, the distillation temperature of the third distillation is 70-100°C, and the distillation time of the third distillation is 60 min. 。

[0020] Furthermore, in the step S6, the liquid distilled out in 0 to 10 minutes from the start of wine production is the tertiary wine head, the liquid distilled out in 10 to 50 minutes is the tertiary wine body, and the liquid distilled out in 50 to 60 minutes is the tertiary wine tail; the contents of methanol, fusel oil and alcohol in the tertiary wine head, tertiary wine body and tertiary wine tail obtained by the triple distillation are determined, and the intercepted amounts of the tertiary wine head and the tertiary wine tail are respectively 2.5% of the amount of the tertiary distilled wine.

[0021] The invention discloses a brandy obtained by distilling blueberry dregs, which is obtained by adopting the brewing process.

[0022] The beneficial effects of the present invention are as follows: the present invention has reasonable design and simple brewing process operation; the blueberry brandy prepared by the present invention has low methanol content, is clear and transparent, has unique flavor, not only retains the fragrance of blueberries, but also has a mellow wine aroma; blueberries are processed into fruit wine, and the dregs are brewed into brandy, which fully exerts the value of blueberries and maximizes resource utilization, saves costs, avoids environmental pollution, and retains the nutrients in blueberries; the present invention adopts a triple distillation method to collect aroma components such as aldehydes, esters, and higher alcohols to obtain high-quality distilled wine; compared with the traditional process, the preparation time is greatly shortened, the production cost is reduced, and the economic benefit is increased. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0024] Figure 1 This is a test result diagram of the alcohol content and flavor substance content of a head, a body and a tail of a wine after the first distillation in Example 1;

[0025] Figure 2 This is a test result diagram of the alcohol content and flavor substance content of the secondary head, secondary body and secondary tail of the wine after the second distillation in Example 1;

[0026] Figure 3 This is a graph showing the test results of the alcohol content and flavor substance content of three heads, three bodies and three tails of the wine after the third distillation in Example 1. DETAILED DESCRIPTION

[0027] It should be noted that the following detailed descriptions are illustrative and are intended to provide further explanation of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art to which the present application belongs.

[0028] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present application. As used herein, unless the context clearly indicates otherwise, the singular form also includes the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this description, it indicates the presence of features, steps, operations, devices, components and / or combinations thereof.

[0029] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] Example 1

[0031] A brewing process of brandy obtained by distilling blueberry dregs specifically comprises the following steps:

[0032] Step S1, selecting high-quality blueberries that are free of pests and diseases and have full fruits, washing and crushing them, and then putting them into a fermentation tank together with brewer's yeast for fermentation, wherein the brewer's yeast is ZYMAFLORE X16, and the brewer's yeast addition amount is 0.6 g / L; the brewer's yeast needs to be activated before being put into the fermentation tank, that is, the brewer's yeast is put into 37°C warm water and stirred for 30 minutes to fully activate it; in this step, rock sugar is added according to 1.8g sugar to produce 1%vol alcohol to adjust the sugar content to 20°Brix, and the blueberry wine is fermented in a constant temperature incubator at 28°C in a one-way sealed manner for 14 days to obtain blueberry wine;

[0033] Step S2: after the fermentation is completed, the fermented blueberry wine is separated by pressing with an air bag to obtain blueberry wine and blueberry primary dregs;

[0034] Step S3, taking 2 kg of the blueberry primary wine residue separated in step S2 and putting it into a clean fermentation tank, adding distilled water in a mass ratio of 2:1 of the blueberry primary wine residue and distilled water, stirring evenly, adding crystal sugar, adjusting the sugar content to 24° Brix, and fermenting in a constant temperature incubator at 28° C. in a one-way sealed manner for 14 days; after the fermentation is completed, the blueberry secondary wine residue is obtained, and the blueberry secondary wine residue is no longer squeezed and separated;

[0035] Step S4, placing the blueberry secondary wine residue from step S3 into a tower distillation device for the first distillation, the distillation temperature of the first distillation is 90° C., and the distillation time of the first distillation is 60 min; collecting the first wine head, the first wine body and the first wine tail after the first distillation;

[0036] Step S5, placing the primary head and primary tail obtained in step S4 into a tower distillation apparatus for a second distillation, the distillation temperature of the second distillation being 90° C., and the distillation time of the second distillation being 60 min; collecting the secondary head, secondary body and secondary tail after the second distillation;

[0037] Step S6, putting the primary body of the wine obtained in step S4 and the secondary body of the wine obtained in step S5 into a tower distillation apparatus for a third distillation, the distillation temperature of the third distillation is 90°C, and the distillation time of the third distillation is 60 minutes; collecting three heads, three bodies and three tails after the second distillation, and the three bodies obtained by the third distillation are the finished brandy.

[0038] In this embodiment, the composition and yield of the head, body and tail of the wine after three distillations were tested. The test results are shown in Table 1 and plotted. Figure 1 , Figure 2 and Figure 3 .

[0039] Table 1 Changes in composition and yield of wine after three distillations

[0040]

[0041]

[0042] As shown in Table 1, the content of methanol and fusel oil in the first distillation is too high, and the methanol is significantly reduced after the second distillation. The content of methanol and fusel oil in the wine obtained by the third distillation is lower than that of the first and second distillations, and the alcohol content is higher.

[0043] The head and tail of the wine after triple distillation are collected and used to flavor the brandy to improve the taste of the brandy. Distilled water is added to the body of the wine to reduce the alcohol content to 43% vol.

[0044] from Figure 1 It can be seen that the content of methanol fusel oil in the first distillation is relatively high. Figure 2 After the second distillation, the content of methanol fusel oil is significantly reduced and the alcohol content begins to increase. Figure 3 Compared with the first and second distillations, the third distillation has a lower content of methanol fusel oil and a significantly higher alcohol content.

[0045] Embodiment 2 to Embodiment 4

[0046] In order to investigate the optimal distillation temperature, the difference between Examples 2 to 4 and Example 1 is that different distillation temperatures are used. Other components, brewing processes and determination methods of Examples 2 to 4 are the same as those of Example 1. The alcohol content and wine yield are analyzed, and the test results are shown in Table 2.

[0047] Table 2 Alcohol content and wine yield test results of Example 1 to Example 4

[0048]

[0049] As shown in Table 2, for distillation at different temperatures, the wine yield at 70℃ and 80℃ is lower, while the wine yield at 90℃ and 100℃ is similar. The wine yield is highest when distilled at 90℃, and distillation at 90℃ can minimize the content of methanol fusel oil.

[0050] In summary, the blueberry brandy prepared by the present invention has low methanol content, is clear and transparent, has a unique flavor, not only retains the fragrance of blueberries, but also has a mellow wine aroma; blueberries are processed into fruit wine, and the lees are brewed into brandy, which fully exerts the value of blueberries and maximizes resource utilization, saves costs, avoids environmental pollution, and retains the nutrients in blueberries; the present invention adopts a triple distillation method to collect aroma components such as aldehydes, esters, and higher alcohols to obtain high-quality distilled wine; compared with the traditional process, the preparation time is greatly shortened, the production cost is reduced, and the economic benefit is increased.

[0051] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A process for brewing brandy by distilling blueberry lees, characterized in that: The specific steps include: Step S1, selecting high-quality blueberries that are free of pests and diseases and have full fruit, cleaning and crushing them, and then putting them into a fermentation tank together with brewer's yeast for fermentation to obtain blueberry wine; Step S2: After the fermentation is completed, the fermented blueberry wine liquid is separated to obtain blueberry wine and blueberry primary dregs; Step S3, placing the blueberry primary wine residue separated in step S2 into a clean fermentation tank for further fermentation; after the fermentation is completed, a blueberry secondary wine residue is obtained, and the blueberry secondary wine residue is no longer squeezed and separated; Step S4, placing the blueberry secondary wine residue from step S3 into a tower distillation device for the first distillation; collecting the first wine head, the first wine body and the first wine tail after the first distillation; Step S5, placing the primary head and primary tail obtained in step S4 into a tower distillation apparatus for a second distillation, and collecting the secondary head, secondary body and secondary tail after the second distillation; Step S6, putting the primary body of the wine obtained in step S4 and the secondary body of the wine obtained in step S5 into a tower distillation apparatus for a third distillation, collecting the three heads, three bodies and three tails after the second distillation, and the three bodies obtained by the third distillation are the finished brandy.

2. The brewing process of brandy obtained by distilling blueberry lees according to claim 1, characterized in that: In step S1, brewer's yeast is added to the crushed blueberries, the sugar content is adjusted to 20° Brix, the fermentation temperature is 25-30° C., and the fermentation time is 10-14 days.

3. The brewing process of brandy obtained by distilling blueberry lees according to claim 1, characterized in that: In step S3, the sugar content of the blueberry primary dregs is adjusted to 24° Brix, the fermentation temperature is 28° C., the fermentation time is 14 days, and the fermentation is stirred once a day.

4. The brewing process of brandy obtained by distilling blueberry lees according to claim 1, characterized in that: In the step S4, the distillation temperature of the first distillation is 70-100° C., and the distillation time of the first distillation is 60 minutes.

5. The brewing process of brandy obtained by distilling blueberry lees according to claim 4, characterized in that: In step S4, the liquid distilled 0 to 10 minutes from the start of wine production is the head of the wine, the liquid distilled 10 to 50 minutes is the body of the wine, and the liquid distilled 50 to 60 minutes is the tail of the wine.

6. The brewing process of brandy obtained by distilling blueberry lees according to claim 1, characterized in that: In the step S5, the distillation temperature of the second distillation is 70-100° C., and the distillation time of the second distillation is 60 min.

7. The brewing process of brandy obtained by distilling blueberry lees according to claim 6, characterized in that: In the step S5, the liquid distilled 0 to 10 minutes from the start of wine production is the secondary head, the liquid distilled 10 to 50 minutes is the secondary body, and the liquid distilled 50 to 60 minutes is the secondary tail; the contents of methanol, fusel oil and alcohol in the secondary head, secondary body and secondary tail obtained by secondary distillation are determined, and the intercepted amounts of the secondary head and secondary tail are 2.5% of the amount of secondary distilled wine, respectively.

8. The brewing process of brandy obtained by distilling blueberry lees according to claim 1, characterized in that: In step S6, the distillation temperature of the third distillation is 70-100° C., and the distillation time of the third distillation is 60 min. 。 9. The brewing process of brandy obtained by distilling blueberry lees according to claim 8, characterized in that: In the step S6, the liquid distilled from 0 to 10 minutes from the start of wine production is the tertiary wine head, the liquid distilled from 10 to 50 minutes is the tertiary wine body, and the liquid distilled from 50 to 60 minutes is the tertiary wine tail; the contents of methanol, fusel oil and alcohol in the tertiary wine head, tertiary wine body and tertiary wine tail obtained by the triple distillation are determined, and the intercepted amounts of the tertiary wine head and the tertiary wine tail are respectively 2.5% of the amount of the tertiary distilled wine.

10. A brandy obtained by distilling blueberry lees, characterized in that: The brandy is produced by the brewing process according to any one of claims 1 to 9.

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