CN101186867A - Brandy wine - Google Patents
Brandy wine Download PDFInfo
- Publication number
- CN101186867A CN101186867A CNA2006100702531A CN200610070253A CN101186867A CN 101186867 A CN101186867 A CN 101186867A CN A2006100702531 A CNA2006100702531 A CN A2006100702531A CN 200610070253 A CN200610070253 A CN 200610070253A CN 101186867 A CN101186867 A CN 101186867A
- Authority
- CN
- China
- Prior art keywords
- brandy
- painted
- cognac
- catechu
- aloe
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of wine brewing, in particular relating to brandy. The invention is characterized in that the following steps are included, firstly fine-quality white grapes which are mature in natural condition are chosen, crushed, fermented, separated, distilled, prepared, colored up, aromatized, clarified, sterilized and canned, and then the brandy is achieved, wherein the step of coloring up refers to adding sugar color, and materials for aromatizing include catechu, green tea, rhubarb, nutmeg, protea cynaroides, aloe and lemon. The invention has the obvious advantages of peculiar flavor, rich nutrition and pure color.
Description
Technical field:
The invention belongs to the drinks technology and brewing technology, be specifically related to a kind of cognac.
Background technology:
At present, along with expanding economy, the raising of people's living standard, increasing to the demand of cognac, and it is single to sell dried cognac kind on the market, and all not ideal enough on the color and luster of wine liquid, mouthfeel.
Summary of the invention:
It is simple to the purpose of this invention is to provide a kind of technology, the cognac that the color and luster mouthfeel is good.
Technical scheme of the present invention is: a kind of cognac is characterized in that may further comprise the steps: choosing sophisticated high quality white grape fragmentation under natural condition, fermentation, separation, distillation, allotment, painted, perfuming, clarifying treatment, degerming can make; Wherein, painted is to transfer to add fried sugar, and adding perfume material is catechu, green tea, rheum officinale, Pork and beans button, bodhi, aloe, lemon.
Owing to adopted technique scheme, it has added painted and perfuming process in the brew process, and the cognac of producing has unique flavor, nutritious, obvious advantage that color and luster is pure.
Embodiment:
A kind of cognac may further comprise the steps: choosing sophisticated high quality white grape fragmentation under natural condition, fermentation, separation, distillation, allotment, painted, perfuming, clarifying treatment, degerming can make; Wherein, painted is to transfer to add fried sugar, and adding perfume material is that catechu, green tea, rheum officinale, Pork and beans button, bodhi, aloe, lemon porphyrize are blended in the Sucus Vitis viniferae.
Claims (1)
1. cognac is characterized in that may further comprise the steps: choosing sophisticated high quality white grape fragmentation under natural condition, fermentation, separation, distillation, allotment, painted, perfuming, clarifying treatment, degerming can make; Wherein, painted is to transfer to add fried sugar, and adding perfume material is catechu, green tea, rheum officinale, Pork and beans button, bodhi, aloe, lemon.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100702531A CN101186867A (en) | 2006-11-16 | 2006-11-16 | Brandy wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100702531A CN101186867A (en) | 2006-11-16 | 2006-11-16 | Brandy wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101186867A true CN101186867A (en) | 2008-05-28 |
Family
ID=39479481
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100702531A Pending CN101186867A (en) | 2006-11-16 | 2006-11-16 | Brandy wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101186867A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100173043A1 (en) * | 2007-06-09 | 2010-07-08 | Stellararts Coporation | Use of tannins in enology |
| CN102994341A (en) * | 2012-11-23 | 2013-03-27 | 吴江永祥酒精制造有限公司 | Cherry sweet wine and preparation method thereof |
| CN104830633A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Pear brandy and preparation method thereof |
-
2006
- 2006-11-16 CN CNA2006100702531A patent/CN101186867A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100173043A1 (en) * | 2007-06-09 | 2010-07-08 | Stellararts Coporation | Use of tannins in enology |
| CN102994341A (en) * | 2012-11-23 | 2013-03-27 | 吴江永祥酒精制造有限公司 | Cherry sweet wine and preparation method thereof |
| CN104830633A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Pear brandy and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080528 |