Preparation method of flavored brandy

Abstract

The present invention relates to the technical field of wine preparation, and discloses a flavored brandy preparation method, which comprises: S1, raw material pretreatment: selecting Chinese chestnuts or fresh grapefruits with a starch content of greater than or equal to 53%, washing, shelling and removing the peel, carrying out cooking gelatinization treatment on the Chinese chestnuts at a cooking temperature of 100-105 DEG C for 35-40 min, and cooling to a temperature of 20-24 DEG C; the pulp-residue separation juicing technology is adopted for the grapefruits, and the pulp aroma components are reserved; s2, constructing a compound fermentation system: adding low-temperature yeast accounting for 20-22% of the mass of the raw materials, water accounting for 54-56% of the mass of the raw materials and rice husks accounting for 15-20% of the mass of the raw materials into the gelatinized Chinese chestnuts, and performing solid-state fermentation for 30 days; or adding pectinase and a saccharomyces cerevisiae C12 strain into the grapefruit juice, carrying out enzymolysis for 6-8 hours, and fermenting at 18-28 DEG C for 9-15 days. According to the method disclosed by the invention, through innovative processes such as raw material pretreatment, compound fermentation system, flavor enhancement, dynamic freezing and ageing blending, the flavor complexity and the taste coordination of the brandy are remarkably improved.