CN101033440B - Technique for producing waxberry brandy - Google Patents
Technique for producing waxberry brandy Download PDFInfo
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- CN101033440B CN101033440B CN2006100790284A CN200610079028A CN101033440B CN 101033440 B CN101033440 B CN 101033440B CN 2006100790284 A CN2006100790284 A CN 2006100790284A CN 200610079028 A CN200610079028 A CN 200610079028A CN 101033440 B CN101033440 B CN 101033440B
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- red bayberry
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Abstract
This invention relates to a production technology of waxberry aquavit including: selecting and cleaning fresh waxberries, squeezing the fruits to juice, controlling the temperature for biology ferment, rough distillation, fine distillation, storage and aged brewing, preparing it, filtering and freezing and filling them into bottles and checking.
Description
Technical field
The present invention relates to a kind of making method of fruit wine, relate in particular to a kind of production technique of waxberry brandy.
Background technology
Brandy is a kind of wine that utilizes fruit to brewage as raw material, in the production technique of existing brandy, commonly adopt grape as raw material, produce the Grape brandy of different taste, the development of planting in recent years along with fruit, fruit variety and output development are very fast, in order to improve additional value of farm products and to be convenient to store fruit more than needed, the brandy of the production of raw material occurred doing with apple, citrus, tropical fruit.Water chestnut kind red bayberry originates in Yuyao, Ningbo City, Zhejiang Province, Cixi one band, fruit colour is bright-coloured, juice is many, and sweet and sour palatability is of high nutritive value, contain multiple organic acid, ascorbic content is also very abundant, not only can participate in the metabolism and the redox processes of sugar in the body directly, strengthens the permeability of capillary vessel, and reducing blood-fat in addition, the effect that stops cancer cells to generate in vivo.But adopt red bayberry as raw material produce brandy also seldom, it is necessary therefore to invent a kind of technology of utilizing the red bayberry raw material to produce brandy.
Summary of the invention
Goal of the invention of the present invention provides a kind of production technique that adopts red bayberry to make the brandy of raw material.
Purpose of the present invention can be achieved through the following technical solutions:
A kind of production technique of waxberry brandy is characterized in that: it may further comprise the steps:
1, sorting washing, red bayberry fresh fruit enters factory and selects after plucking, reject rot, sick wormed fruit and impurity, wash immediately and drain;
2, full fruit is squeezed the juice, and adopts juice extractor to squeeze the juice, and examine, slag separates with juice, obtains cranberry juice;
3, temperature control biological fermentation, in the fermentor tank with the sterilization of the cranberry juice that obtains, the liquid level of cranberry juice is no more than 80% of fermentor tank jar inner height, and inoculate 1%～5% biological yeast, fully stir the back sealing and fermenting, temperature is controlled at 22～27 degree, and fermentation time 30～50 days obtains the red bayberry fermented wine;
4, simple distillation, when the residual sugar Composition Control in the waxberry brandy below 0.35%, volatile acid carries out simple distillation when following 0.45%.Use the slow fire straight run distillation, the first a small amount of foreshot of intercepting, and storing back next time in the simple distillation, to be distilled is 3～4.5% o'clock to ethanol content, cuts the wine tail, obtains ethanol content and is 28～30 and spend red bayberries and slightly heat up in a steamer original brandy;
5, smart distillation is slightly heated up in a steamer original brandy with red bayberry and is reinjected in the still kettle, with the slow fire distillation, clips the foreshot equally, and to be distilled is 3～4% o'clock to ethanol content, cuts the wine tail, obtains wine degree 64-70 degree waxberry brandy;
6, store ageing, the waxberry brandy original brandy is put in the bucket, the sealing bung, and deposit in ventilation, drying, shady and cool indoor, natural ageing;
7, allotment is blent, and different flavor, different wine storage time of the waxberry brandy is mixed in proportion blend, and allotment obtains the waxberry brandy of different qualities;
8, filter freezing, the waxberry brandy after allotment blent is put into the freezer quick-frozen, and temperature is remained between subzero 8～18 degree, preserves after 7 days waxberry brandy to be risen again and filter, and is again that waxberry brandy is freezing after the filtration;
9, bottling package test, bottling after waxberry brandy is risen again, for sale after the package test.
Preferably, employed still kettle is a kettle formula still kettle in the production technique of waxberry brandy of the present invention; In described storage ageing step, employed bucket is stainless cylinder of steel, and can put into oak chip in stainless cylinder of steel; The present invention adds polygalacturonase and amylase in the cranberry juice earlier before the fermentation in temperature control biological fermentation step.
The beneficial effect of the production technique of waxberry brandy of the present invention is: the waxberry brandy of production has strong, the pure and mild style of red bayberry fruit uniqueness, and wine liquid clarification is bright, bright, no suspended substance, nothing precipitation, and the brandy golden yellow color.
Embodiment
Below in conjunction with embodiment the present invention is described in further detail.
The production technique of waxberry brandy of the present invention is a raw material with the arbutus that originates in Yuyao, Ningbo City, Zhejiang Province, Cixi one band, may further comprise the steps:
Sorting washing: red bayberry fresh fruit is selected after plucking, reject rot, sick wormed fruit and impurity, wash immediately and drain;
Full fruit is squeezed the juice: adopt juice extractor to squeeze the juice, and examine, slag separates with juice, obtains cranberry juice;
Temperature control biological fermentation: the cranberry juice that obtains is added in the germ-resistant fermentor tank, the liquid level of cranberry juice is no more than 80% of fermentor tank jar inner height, and inoculate 1%～5% biological yeast, fully stir the back sealing and fermenting, temperature is controlled at 20～33 ℃, fermentation time 30～50 days obtains the red bayberry fermented wine;
Simple distillation: when the residual sugar Composition Control in the waxberry brandy below 0.35%, volatile acid carries out simple distillation when following 0.45%.Use the slow fire straight run distillation, the first a small amount of foreshot of intercepting, and store back next time in the simple distillation, to be distilled is 3～4.5% o'clock to ethanol content, cuts the wine tail, obtaining ethanol content is that 28～30% red bayberries are slightly heated up in a steamer original brandy;
Smart distillation: red bayberry is slightly heated up in a steamer original brandy reinject in the still kettle, with the slow fire distillation, clip the foreshot equally, to be distilled is 3～4% o'clock to ethanol content, cuts the wine tail, obtains wine degree 64-70 degree waxberry brandy;
Store ageing: the red bayberry original brandy is put in the stainless cylinder of steel, and put into oak chip in stainless cylinder of steel, (the former wine with 70% is radix, oak chip content is 0.15%), the sealing bung, and deposit in ventilation, drying, shady and cool indoor, the nature ageing, 0～35 ℃ of storage-temp.
Allotment is blent: different flavor, different wine storage time of the waxberry brandy are mixed in proportion blend, allotment obtains the waxberry brandy of different qualities.
Filter freezing: the waxberry brandy after allotment blent is put into the freezer quick-frozen, and temperature is remained between subzero 8～18 degree, preserves after 7 days waxberry brandy to be risen again and filter, and is again that waxberry brandy is freezing after the filtration.
The bottling package test, bottling after waxberry brandy is risen again, for sale after the package test.
Wherein, it is 2～6 years that waxberry brandy is stored the ageing time, and alcoholic strength has 41 degree, 38 degree, 28 degree.
Claims (4)
1. the production technique of a waxberry brandy, it is characterized in that: it may further comprise the steps:
Sorting washing: red bayberry fresh fruit is selected after plucking, reject rot, sick wormed fruit and impurity, wash immediately and drain;
Full fruit is squeezed the juice: the above-mentioned red bayberry that drains through the sorting washing is carried out full fruit squeezes the juice, and examine, slag separates with juice, obtains cranberry juice;
Temperature control biological fermentation: the cranberry juice of above-mentioned acquisition is added in the germ-resistant fermentor tank, the liquid level of cranberry juice is no more than 80% of fermentor tank jar inner height, and inoculate 1%～5% biological yeast, fully stir the back sealing and fermenting, temperature is controlled at 20～27 degree, fermentation time 30～50 days obtains the red bayberry fermented wine;
Simple distillation: when the residual sugar Composition Control in the above-mentioned red bayberry original brandy below 0.35% and volatile acid carry out simple distillation when following 0.45%, use the slow fire straight run distillation, intercept the foreshot earlier, to be distilled is 3～4.5% o'clock to ethanol content, cut the wine tail, obtaining ethanol content is that 28～30 degree red bayberries are slightly heated up in a steamer original brandy;
Smart distillation: above-mentioned red bayberry is slightly heated up in a steamer original brandy reinject in the still kettle, with the slow fire distillation, clip the foreshot, to be distilled is 3～4% o'clock to ethanol content, cuts the wine tail, obtains wine degree 64～70 and spends waxberry brandies;
Store ageing: the above-mentioned red bayberry original brandy that obtains through smart distillation is put in the bucket, the sealing bung, and deposit in ventilation, drying, shady and cool indoor natural ageing, 0～35 ℃ of storage-temp.
2. the production technique of waxberry brandy according to claim 1, it is characterized by: in still kettle described in simple distillation and the smart distilation steps is kettle formula still kettle.
3. the production technique of waxberry brandy according to claim 1 is characterized by: in described storage ageing step, described bucket is stainless cylinder of steel, and puts into oak chip in stainless cylinder of steel.
4. the production technique of waxberry brandy according to claim 1 is characterized by: in described temperature control biological fermentation step, add polygalacturonase and amylase before the fermentation earlier in cranberry juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100790284A CN101033440B (en) | 2006-04-30 | 2006-04-30 | Technique for producing waxberry brandy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100790284A CN101033440B (en) | 2006-04-30 | 2006-04-30 | Technique for producing waxberry brandy |
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| Publication Number | Publication Date |
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| CN101033440A CN101033440A (en) | 2007-09-12 |
| CN101033440B true CN101033440B (en) | 2010-06-09 |
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| CN2006100790284A Expired - Fee Related CN101033440B (en) | 2006-04-30 | 2006-04-30 | Technique for producing waxberry brandy |
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101560452B (en) * | 2009-05-15 | 2012-07-25 | 广东十二岭酒业有限公司 | Processing technique of lichee brandy |
| CN102329710B (en) * | 2011-10-27 | 2017-03-01 | 句容市东方紫酒业有限公司 | A kind of Process for brewing mulberry distilled liquor |
| CN104250598A (en) * | 2013-06-29 | 2014-12-31 | 谈璐 | Strawberry brandy preparation method |
| CN104250597A (en) * | 2013-06-29 | 2014-12-31 | 谈璐 | Tomato brandy preparation method |
| CN103642633A (en) * | 2013-12-06 | 2014-03-19 | 四川农兴源农业开发有限责任公司 | Fermenting method of kiwi fruit brandy |
| CN103740524A (en) * | 2013-12-28 | 2014-04-23 | 陶峰 | Processing method of waxberry health-care wine |
| CN104371881B (en) * | 2014-11-28 | 2016-05-25 | 浙江扬百利生物科技有限公司 | A kind of production method of poplar nurse wine |
| CN105199903B (en) * | 2015-10-15 | 2018-02-06 | 丁建辉 | The method that celestial plum brandy is produced using red bayberry inspissated juice as raw material |
| CN105400632A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Waxberry brandy and processing method thereof |
| CN105273954A (en) * | 2015-11-24 | 2016-01-27 | 来凤县古杨梅食品开发有限责任公司 | Method for preparing steeping liquor rich in waxberry polyphenol |
| CN106085717A (en) * | 2016-08-15 | 2016-11-09 | 温州康隆杨梅专业合作社 | A kind of preparation method of red hayberry wine |
| CN112226318A (en) * | 2020-09-29 | 2021-01-15 | 武世新 | Brewing method of waxberry brandy |
| CN114231378B (en) * | 2021-12-24 | 2024-03-22 | 常州大学 | Vacuum and normal pressure combined distillation method and application of waxberry brandy |
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2006
- 2006-04-30 CN CN2006100790284A patent/CN101033440B/en not_active Expired - Fee Related
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