Flower and fruit fragrance type Chinese brandy and preparation method thereof

Abstract

The invention discloses flower and fruit fragrance type Chinese brandy and a preparation method thereof, and belongs to the technical field of preparation of Chinese brandy. According to the method, a fruit distilled liquor technology and a Chinese traditional grain liquor technology are fused, production key points of flower and fruit fragrance type Chinese brandy are created, and core key technologies such as blending, curing and stability of the fruit distilled liquor are broken through; and a theoretical basis is provided for directional regulation and control of flavor quality of grape spirit and other fruit distilled liquor and improvement of industrial comprehensive economic benefits. According to the preparation method, additives such as pigments, spices and essences, sugar and the like are not added, and the special fruity flavor of grapes is reserved. The characteristics of color, aroma and heavy oak taste of the traditional brandy are improved in the aspect of sense organ, the color is more gorgeous, pleasant and natural, and the aroma is fresher and more elegant; the prominent flower fragrance and fruit fragrance of the wine are obviously different from the styles of existing strong-fragrance and fragrant wine and the like, so that the wine better conforms to the drinking habit and taste of Chinese people, and is suitable for large-area application and popularization.

Description

Technical Field

[0001] The invention belongs to the technical field of preparation of Chinese brandy, and particularly relates to floral and fruity Chinese brandy and a preparation method thereof. Background Art

[0002] Traditional brandy: a distilled liquor made from fruit or fruit juice (pulp) through fermentation, distillation, aging and blending. Its color ranges from golden to amber, and its aroma is mainly composed of aged oak, with a certain amount of fruit variety and wine aroma, and a mellow and sweet taste.

[0003] Brandy is known as the "water of life" abroad and is loved by many Chinese people. Brandy has a very long history since its launch, but it is still difficult to be placed on the public table like traditional liquor. The reasons are as follows: 1. Taste: Chinese people have a rich diet, and brandy cannot be paired with Chinese delicacies. Chinese people are not used to the "medicinal" and "bitter" taste of brandy after aging in oak barrels; 2. Culture and customs: China's drinking culture has a long history. Brandy, as a foreign product, is not suitable for China's local culture and drinking customs; 3. Cost and selling price: Brandy needs to be aged in oak barrels during brewing. Oak barrels need to be imported, which is costly, resulting in high costs and high selling prices.

[0004] The history of making grape liquor (brandy) in China can be traced back to the Tang Dynasty. Li Shizhen, a great pharmacist of the Ming Dynasty, wrote in Compendium of Materia Medica: There are two kinds of wine, namely grape wine and grape liquor. The so-called grape liquor is the earliest brandy. Compendium of Materia Medica also wrote: Grape liquor is made by fermenting grapes, steaming them in a steamer, and collecting the dew in a vessel. This method originated in Gaochang, and spread to the Central Plains after the Tang Dynasty conquered Gaochang. Gaochang is Turpan, which means that my country used grape fermentation to distill brandy during the Tang Dynasty more than 1,000 years ago. The Chinese have been using steamers to steam white wine and distill grape liquor for more than 1,000 years. Western scientists unanimously believe that China is the first country in the world to invent distiller and distilled liquor. Later, this distillation technology was spread to the West through the Silk Road.

[0005] In recent years, fruit distilled liquors have been enriched, such as kiwi, citrus, peach, strawberry, apple, etc. Their pleasant aroma and outstanding characteristics have won the favor of many young consumer groups, so the development momentum of fruit-flavored liquor is relatively strong. However, the above technologies all cover up the unique floral and fruity flavors of the grape variety raw materials themselves, and cannot effectively present the flavor. Summary of the invention

[0006] The first purpose of the present invention is to provide a method for preparing a floral and fruity Chinese brandy, in which white grapes with outstanding fruity aroma are selected as raw materials, subjected to Charente pot-style secondary distillation, head cutting, and tail removal; pottery jar maturation is performed, and grape distilled liquors of different years are blended to make the wine more sweet and delicate, and the wine is cooled to -8 to -10°C by low-temperature freezing technology, kept for 7 days, and filtered with a 0.8 to 1.0 μm membrane while it is cold to remove other impurities such as calcium and magnesium precipitates, thereby increasing the stability after blending. No additives such as pigments, spices, flavors, and sugar are added, and the unique fruity aroma of grapes is retained. The method integrates the fruit distilled liquor process with the traditional Chinese grain liquor technology, creates the production points of "floral and fruity Chinese brandy", and breaks through the core key technologies such as blending, maturation, and stability of fruit distilled liquor, providing a theoretical basis for the directional regulation of the flavor quality of grape spirits and other fruit distilled liquors and the improvement of the comprehensive economic benefits of the industry.

[0007] The second purpose of the present invention is to provide a floral and fruity Chinese brandy. The brandy prepared by the above method not only improves the color, aroma, and taste of traditional brandy with a strong oak flavor, but also has a more colorful, pleasing and natural color, and a fresher and more elegant aroma, and a mellower and sweeter taste. Its prominent floral and fruity aroma is obviously different from the existing twelve-flavor style of traditional Chinese liquor.

[0008] The present invention is achieved through the following technical solutions:

[0009] A method for preparing floral and fruity Chinese brandy comprises the following steps:

[0010] S1. Preparation of base wine:

[0011] A white grape variety with floral and fruity flavors is selected as the basic raw material, and a base wine 1 is obtained after being processed by Charente pot distillation;

[0012] Select cereals rich in starch, add saccharification and fermentation agents, and obtain base wine II after fermentation and distillation;

[0013] S2, Hook:

[0014] The base wine 1 and the base wine 2 obtained in step S1 are selected and combined to obtain a primary product of floral and fruity Chinese brandy;

[0015] S3. Aging:

[0016] The initial product of the floral and fruity Chinese brandy obtained in step S2 is placed in a ceramic jar container, the oak extract is added, and the container is sealed and aged again to obtain the floral and fruity Chinese brandy;

[0017] S4, initial blending and freeze filtration:

[0018] Adding a white wine base wine and a grape distilled wine flavoring base wine to the floral and fruity Chinese brandy obtained in step S3 for blending, and then cooling and membrane filtering to obtain a primary blending product;

[0019] S5, fine-tuning and packaging:

[0020] The white wine base wine and the grape distilled wine flavoring base wine are added to the initial blending product again for blending, cooled and allowed to stand, and samples are taken for testing. If they meet the standards, they are packaged.

[0021] White grape varieties with floral and fruity flavors include: Riesling, Gewurztraminer, Chardonnay, Sauvignon Blanc, Semillon, Chenin Blanc, etc.

[0022] Preferably, in S1, the Charente pot distillation treatment comprises two distillation processes: the first distillation is carried out by Charente pot distillation to a volume ratio of 1:30%;

[0023] Then, after cutting off the head and tail, it is distilled for the second time in Charente pot still until the volume ratio reaches 1:68-70%, and the middle part of the wine is collected as base wine one.

[0024] Preferably, in S1, the saccharification and fermentation agent is any one of Daqu, Xiaoqu, Fuqu and yeast.

[0025] Preferably, in S1, the liquor base wine is a Chinese liquor base wine of the twelve flavor types made by distillation, storage and blending.

[0026] Preferably, in S1, the fermentation treatment adopts any one of solid fermentation, semi-solid fermentation and liquid fermentation.

[0027] Preferably, in said S3, the ratio of the amount of the oak extract added to the amount of the fruit brandy initial product is 0.1-0.2%:1;

[0028] The aging period is not less than 12 months.

[0029] Preferably, in S4, the temperature is lowered to -8 to -10°C; the temperature is maintained for no less than 7 days.

[0030] Preferably, in S4, membrane filtration is performed using a membrane of 0.8 to 1.0 μm.

[0031] Preferably, in S5, the temperature is lowered and the mixture is allowed to stand for no less than 7 days.

[0032] A floral and fruity Chinese brandy is obtained by the preparation method.

[0033] Compared with the prior art, the present invention has at least the following technical effects:

[0034] (I) The present invention provides a method for preparing floral and fruity Chinese brandy, wherein the method comprises the following steps: selecting white grapes with prominent fruity aroma as raw materials, performing Charente pot-style secondary distillation, cutting off the head and removing the tail; selecting grains rich in starch as raw materials, using Daqu, Xiaoqu, Fuqu and yeast as saccharification and fermentation agents, adopting solid (semi-solid or liquid for some wines) fermentation, and preparing the Chinese liquor base liquor with twelve current flavors of Chinese liquor through distillation, storage and pan-blending; performing pottery jar maturation, blending the twelve current flavors of Chinese liquor and grape distilled liquor of different years to make the liquor more sweet and delicate, using a low-temperature freezing process, cooling to -8 to -10°C, maintaining for 7 days, filtering with a 0.8 to 1.0 μm membrane while cold to remove other impurities such as calcium and magnesium precipitates, and increasing the stability after blending. No additives such as pigments, spices, flavors, and sugar are added, and the unique fruity aroma of grapes is retained.

[0035] (ii) This method integrates the fruit distillation process with the traditional Chinese grain liquor technology, creates the key points of "floral and fruity Chinese brandy" production, and makes breakthroughs in core key technologies such as blending, maturation, and stability of Chinese liquor and fruit distillation, providing a theoretical basis for the targeted regulation of the flavor quality of grape spirits and other fruit distillation liquors and the improvement of the industry's comprehensive economic benefits.

[0036] (3) The floral and fruity Chinese brandy prepared by the above method not only improves the color, aroma, and taste of the traditional brandy with a strong oak flavor in terms of sensory perception, but also has a more colorful, pleasing and natural color, and a fresher and more elegant aroma; the taste is more mellow and sweet, and its prominent floral and fruity aroma is significantly different from the existing twelve-flavor style of traditional Chinese liquor.

[0037] (IV) The main raw material for making brandy is fruit. China is very rich in fruit and has a huge raw material production capacity. Combining the brewing technology of brandy with the brewing technology of traditional Chinese liquor can produce a brandy with a taste that suits the taste of Chinese people. This can not only provide consumers with more wine choices, but also help fruit farmers reduce losses and increase income. Therefore, the inventor has created a "floral and fruity brandy" that suits the drinking habits of Chinese people, which the inventor defines as "Chinese brandy floral and fruity style."

[0038] (V) The floral and fruity Chinese brandy style: 1. It is more in line with the drinking habits and taste of the Chinese people; 2. It is in line with the local culture and customs of the Chinese people; 3. It reduces costs, removes the constraints of imported oak barrels on products, and uses local ceramic jars for aging, which is suitable for large-scale application and promotion. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 It is a schematic diagram of the technical solution process route for a specific implementation method. DETAILED DESCRIPTION

[0040] The embodiments of the present invention will be described in detail below in conjunction with examples. However, those skilled in the art will understand that the following examples are only used to illustrate the present invention and should not be construed as limiting the scope of the present invention. The specific conditions not specified in the examples are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used without indicating the manufacturer are all conventional products that can be purchased commercially.

[0041] A technical solution of a specific implementation of the present invention is:

[0042] A method for preparing floral and fruity Chinese brandy comprises the following steps: Figure 1 As shown,

[0043] 1. Base wine production: (1) Select white grape varieties with floral and fruity flavors as raw materials, distill them twice in Charente pot distillation, distill them to 30% v / v in the first distillation, cut off the head and tail in the second distillation, and distill them to 68-70 v / v. Collect the middle body part. (2) Select grains rich in starch as raw materials, use Daqu, Xiaoqu, Fuqu and yeast as saccharification and fermentation agents, adopt solid state (semi-solid or liquid state for some types of wine), ferment them, and obtain the current Chinese liquor base wine of the twelve flavors of Chinese liquor through distillation, storage and panning.

[0044] 2. Blending:

[0045] (1) Panning: The two types of base wines prepared in step 1 are selected from base wines of different years and grades, and a base wine of a floral and fruity Chinese brandy, namely, a primary product of a fruity brandy, is obtained by panning and blending, and the base wine is naturally aged in a pottery jar to make it soft and delicate in taste;

[0046] (2) Primary blending: The fruity brandy obtained above is blended with Chinese liquor and grape distilled liquor flavoring base liquors with typical style characteristics to obtain a primary product of floral and fruity Chinese brandy;

[0047] (3) Fine blending: The floral and fruity Chinese brandy obtained in S5 is finely blended with a small amount of flavored wine with prominent flavor characteristics, and then placed in a wine tank and left to stand for 7 days or more. Samples are taken to confirm the style and quality again, and the samples are sealed and tested to ensure that they meet the implementation standards and the wine body is confirmed. This makes the fruity aroma rich, harmonious and elegant.

[0048] 3. Aging: The fruity brandy is sealed and aged in a ceramic jar for more than 12 months to make it taste mellow, sweet, soft, with prominent floral and fruity aromas. Add 0.1-0.2% oak extract to make its aroma richer.

[0049] 4. Freeze filtration and fine blending: Cool the floral and fruity brandy to -8 to -10℃ after it is taken out of the can, keep it for 7 days, filter it with a 0.8 to 1.0μm membrane while it is cold, and use a small amount of flavored wine with outstanding flavor characteristics to make the final careful blending for the floral and fruity Chinese brandy obtained after filtration. Put it into wine cans and let it stand for 7 days or more. Take samples to confirm the style and quality again, seal the samples and test them. If they meet the implementation standards and the wine body is confirmed, they can be bottled.

[0050] Embodiment 1:

[0051] A method for preparing floral and fruity Chinese brandy comprises the following steps:

[0052] S1. Preparation of base wine:

[0053] z1. Select white grape varieties with floral and fruity flavors as the basic raw materials and process them through Charente pot distillation;

[0054] The distillation treatment includes two distillation processes: the first distillation is carried out by Charente pot distillation to a volume ratio of 1:30%;

[0055] Then, after cutting off the head and tail, the wine is distilled for the second time in Charente pot still until the volume ratio is 1:68%. The middle part of the wine is collected and stored as base wine 1.

[0056] z2, using starch-rich cereals as raw materials, using Daqu as a saccharification and fermentation agent, adopting solid-state fermentation and solid-state distillation, and preparing a Chinese liquor light-fragrance type Chinese liquor base liquor through distillation, storage, and panning as the second base liquor;

[0057] S2, blending: select the base wine 1 prepared in z1 in S1 and the base wine 2 prepared in z2, and blend them to obtain a base wine of floral and fruity Chinese brandy (fragrant style);

[0058] S3. Aging:

[0059] The above-mentioned initial product of fruit brandy is placed in a ceramic jar container, oak extract is added, and the container is sealed again for aging to obtain fruit brandy (fragrant style);

[0060] S4, initial blending: the fruity brandy obtained above is blended with Chinese liquor and grape distilled liquor flavoring base wines with typical style characteristics to obtain floral and fruity Chinese brandy (fragrant style);

[0061] S5, Freeze Filtration:

[0062] The floral and fruity Chinese brandy obtained in S4 is cooled and maintained for a certain period of time, and membrane filtration is performed during the cooling and maintaining process.

[0063] S6, fine blending and packaging: the floral and fruity Chinese brandy obtained in S5 is finally blended with a small amount of flavored wine with prominent flavor characteristics, and is packed into wine tanks and left to stand for 7 days or more. Samples are taken to confirm the style and quality again, and the samples are sealed and tested. If they meet the implementation standards and the wine body is confirmed, they are finally taken out of the tanks for filling and bottling.

[0064] The above preliminary blending and fine blending are combined into the attached Figure 1 Steps for blending old wine.

[0065] In S3, the ratio of the amount of the oak extract added to the amount of the initial product of the fruity brandy is 0.1-0.2%:1.

[0066] In S3, the aging period is not less than 12 months.

[0067] In S4, the Chinese liquor and grape distilled liquor are distilled liquors stored for more than 1 to 10 years.

[0068] In S5, the temperature is lowered to -8 to -10°C.

[0069] In the above S5, filtering is performed using a 0.8-1.0 μm membrane during the temperature reduction and maintenance process.

[0070] In the above-mentioned S6, the wine quality certification is met and the filling is carried out according to the filling requirements.

[0071] A floral and fruity Chinese brandy is obtained by the preparation method.

[0072] The production indicators of the above-mentioned floral and fruity Chinese brandy are:

[0073]

[0074]

[0075] Note: Total amount of non-alcoholic volatiles: volatile acids + esters + aldehydes + furfural + higher alcohols / [g / L (100% vol) ethanol].

[0076] Product testing and inspection:

[0077] Example 1 was used as an experimental example to compare and contrast with traditional brandy and common flavored brandy.

[0078]

[0079] From the above results, it can be seen that in terms of sensory perception: the fruit brandy of Example 1 of the present application improves the color, aroma, and taste of traditional brandy with a strong oak flavor. The color is more gorgeous, pleasing to the eye and natural, the aroma is more fresh and elegant, and the taste is more mellow and sweet. Its prominent floral and fruity aroma is significantly different from the existing strong-flavor and light-flavor wine styles.

[0080] Product sample test report:

[0081] Sample name: Chinese brandy (fruity style)

[0082] Product production date: 2024.6.5 Specification: 500ml*6 / box

[0083] Sample storage conditions: suitable for storage at 5-25℃, away from light, lying down or upside down

[0084] Sample number: YQ03684003

[0085] Testing items: color, appearance, aroma, taste, style, etc.

[0086] Testing basis: GB / T 15038-2006 "General Analytical Method for Grape and Fruit Wine", GB5009.36-2023 "National Food Safety Standard - Determination of Cyanide in Food", GB5009.266-2016 "National Food Safety Standard - Determination of Methanol in Food", GB5009.225-2023 "National Food Safety Standard - Determination of Ethanol Concentration in Wine and Edible Alcohol", etc.

[0087] Test conclusion: After testing, the tested items meet the requirements of GB / T 27588-2011 "Liquor" and GB2757-2012 "National Food Safety Standard Distilled Spirits and Blended Spirits".

[0088] Note: Alcohol content 42% vol.

[0089] Report number: A2240194262102003C

[0090] Test results:

[0091]

[0092]

[0093] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the protection scope of the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing floral and fruity Chinese brandy, characterized in that: The steps include: S1. Preparation of base wine: A white grape variety with floral and fruity flavors is selected as the basic raw material, and a base wine 1 is obtained after being processed by Charente pot distillation; Select cereals rich in starch, add saccharification and fermentation agents, and obtain base wine II after fermentation and distillation; S2, Hook: The base wine 1 and the base wine 2 obtained in step S1 are selected and combined to obtain a primary product of floral and fruity Chinese brandy; S3. Aging: The initial product of the floral and fruity Chinese brandy obtained in step S2 is placed in a ceramic jar container, the oak extract is added, and the container is sealed and aged again to obtain the floral and fruity Chinese brandy; S4, initial blending and freeze filtration: Adding a white wine base wine and a grape distilled wine flavoring base wine to the floral and fruity Chinese brandy obtained in step S3 for blending, and then cooling and membrane filtering to obtain a primary blending product; S5, fine-tuning and packaging: The white wine base wine and the grape distilled wine flavoring base wine are added to the initial blending product again for blending, cooled and allowed to stand, and samples are taken for testing. If it meets the standards, it is packaged.

2. The method for preparing a floral and fruity Chinese brandy according to claim 1, characterized in that: In S1, the Charente pot distillation process includes two distillation processes: the first distillation is carried out by Charente pot distillation to a volume ratio of 1:30%; Then, after cutting off the head and tail, it is distilled for the second time in the Charente pot still until the volume ratio reaches 1:68-70%, and the middle part of the wine is collected as the base wine.

3. The method for preparing a floral and fruity Chinese brandy according to claim 1, characterized in that: In S1, the saccharification and fermentation agent is any one of Daqu, Xiaoqu, Fuqu and yeast.

4. The method for preparing a floral and fruity Chinese brandy according to claim 1, characterized in that: In S1, the liquor base is a Chinese liquor base of twelve flavor types made by distillation, storage, and blending.

5. The method for preparing a floral and fruity Chinese brandy according to claim 1, characterized in that: In S1, the fermentation treatment adopts any one of solid fermentation, semi-solid fermentation and liquid fermentation.

6. The method for preparing a floral and fruity Chinese brandy according to claim 1, characterized in that: In S3, the ratio of the amount of the oak extract added to the amount of the fruit brandy initial product is 0.1-0.2%:1; The aging period is not less than 12 months.

7. The method for preparing a floral and fruity Chinese brandy according to claim 1, characterized in that: In S4, the temperature is lowered to -8 to -10°C; the temperature is maintained for no less than 7 days.

8. The method for preparing a floral and fruity Chinese brandy according to claim 1, characterized in that: In the above S4, membrane filtration is performed using a membrane of 0.8 to 1.0 μm.

9. The method for preparing a floral and fruity Chinese brandy according to claim 1, characterized in that: In S5, the temperature is lowered and the mixture is left to stand for no less than 7 days.

10. A floral and fruity Chinese brandy, characterized in that: Obtained by the preparation method according to any one of claims 1 to 9.

Images