CN101285028A

CN101285028A - Processing method of kumquat brandy

Info

Publication number: CN101285028A
Application number: CNA2008101069009A
Authority: CN
Inventors: 卢新平
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-06-06
Filing date: 2008-06-06
Publication date: 2008-10-15
Anticipated expiration: 2028-06-06
Also published as: CN101285028B

Abstract

The invention relates to a method for processing kumquat brandy. Kumquat as a raw material is processed into kumquat fruit wine via crush and separation, regulation of sugar degree, fermentation at a constant temperature, squeeze and filter and other processes. The kumquat fruit wine is processed into the kumquat brandy via distilling, chip processing, ageing, preparing, filtering, bottling and other processes. The application of the method provides novel breakthrough for the processing of the kumquat, increases the added value of the kumquat, simplifies the prior manufacturing technique of brandy and shortens the process for brewing the brandy, so that the gross amount of 'non-alcohol volatiles' in produced brandy can achieve a standard of the prior brandy which is aged for six to more than ten years.

Description

The working method of kumquat brandy

Technical field

The present invention relates to a kind of working method of wine, relate in particular to a kind of working method of kumquat brandy

Background technology

Cumquat is the bigger fruit varieties of several provinces output such as China Jiangxi, Hunan, Guangxi, Zhejiang, Fujian, in recent years, because the expansion of the area of plantation.The raising of cultivation technique, the cumquat ultimate production increases every year, but because fresh fruit market sale restriction, the valency that the peasant sells out is low, and high yield is not had a good harvest.Serious contusion the enthusiasm of tangerine farming.Though some are processed into can, jam, fruitcake, products such as preserved fruit.But these added values of product are low.Also be under some influence.In recent decades.Also occurred taking cumquat to do the research of liquor.But because of the cumquat pectin substance too abundant.Often spawn the wine methyl alcohol severe overweight that comes and become poisonous wine.Still not having cumquat class liquor at present comes out.In recent years, cognac had obtained making a pet of of high-end food and drink channel.In the metropolis, cognac is penetrated into the bar from club.Because the scalable consumer group.Cognac is not only had an effect in this single channel of evening show.In landlocked province.The Gindererra of cognac is in the super first-selection of giving a present red-letter day that also becomes of each big merchant.The personage of strong cognac industry points out: strong cognac will progressively be radiated daily channel from the evening show channel.Wherein possessing most in the wine of this full operation of the channel system ability should be exactly cognac, and present cognac is based on grape-brandy, but grape-brandy will reach certain standard, must be through ageing several years to time decades, and cost is higher relatively.Therefore developing kumquat brandy can improve the cumquat added value, can make the sustainable development of cumquat industry again.

Summary of the invention

The object of the present invention is to provide a kind of working method of cumquat white orchid wine, it distills through fermentation, and technologies such as post-processed lead to high-grade kumquat brandy.

The object of the present invention is achieved like this, its production method step is:

1, the working method of cumquat fermented wine:

(1) material choice: selecting fresh cumquat etc. is raw material, requires the high fragrance of sugar content dense, eight fens maturations, and no insect pest does not have mould decayed fruit.

(2) broken apart: by hand or machinery cumquat skin and seed are gone to use up.

(3) adjust pol: the separator well pulp is added in the warm boiling water, adjust pol with white sugar.

(4) fermentation: mix up pol and add an amount of yeast, yeast is the grape wine high activity dried yeast, and (20-25 ℃) fermentation is 7-20 days through between ferment at constant temperature, obtains the cumquat fermented wine.

(5) squeeze and filter: the cumquat fermented wine mixed solution of fermentation finished thoroughly1 is sent into squeezing machine, squeeze and filter.

(6) precook: the wine liquid that press filtration is come out is sent into allotment bucket precook (60-70 ℃).

(7) clarification: pre-well-done wine liquid is added an amount of finings ageing 1-3.

(8) allotment: with actual wine base is basis, and the allotment taste according to fermented wine (dry type), carries out seasoning with relevant flavoring substance to finished wine, and it is deployed into half-dry type.Semi-sweet or sweet type cumquat fruit wine.

(9) sterilization: be to strengthen the keeping quality of cumquat wine, guarantee safe storage, adopt 75 ℃ to carry out sterilization in 10 minutes.

(10) filling and sealing: fruit juice is after germicidal treatment, through the dosing filling machine can.

2, the working method of cumquat brandy:

(1) the former wine processing of cumquat brandy: above-mentioned steps 4 gained cumquat fermented wine are distilled, promptly get the former wine of cumquat brandy.

(2) the chip ageing is handled: the former wine of cumquat brandy adds the brilliant chip of titanium and handled 3-7 days in oak barrel, just can make quality reach ripe perfect degree, is equivalent to allow its natural aging several years to the more than ten years.

(3) allotment: after brandy processing postmenstruation, need, different brandy is mixed in proportion blend,, also need mix colours simultaneously, mix colours with fried sugar in the hope of obtaining consistent mannerism through allotment.Through deployed cumquat brandy, be finished product cumquat brandy through the filtration of silicon bath soil filter, check, can.

The invention has the advantages that it is raw material processing kumquat brandy with the cumquat, enlarged the Application Areas of cumquat, make the processing of brandy shorten the cycle again.Accelerate the cumquat consumption, increased added value, improved orchard worker's economic benefit.

The kumquat brandy of producing with the present invention detects institute and detects through national grape wine and liquor, alcoholic drink mixed with fruit juice product quality supervision and inspection center, Jiangxi Province's product quality supervision, its physics and chemistry and sanitary index, meet quality standard, it is golden yellow to the pure gold look that product is, has harmonious cumquat kind perfume (or spice), the oak perfume (or spice) of ageing, pure and mild aroma, quiet and tastefully laid out strong, taste pure and, sweet ice-cold, soak into, fine and smooth, plentiful, continuous, have the style of this product uniqueness.

Embodiment

Embodiment 1,

Produce 1000L cumquat fermented wine:

1 raw material: with the Suichuan cumquat is raw material, the fresh fruit 600kg that with ripe in well very likely, select that fresh, moisture content foot, sugared peracid are low, free from insect pests, nothing is gone rotten.

Bacterial classification: adopt Angel board grape wine high activity dried yeast.

Technical process: fresh cumquat through choosing fruit, wash fruit, broken apart, add warm boiling water (35 ℃), adjust pol with white sugar, ferment at constant temperature 7-20 days, squeeze and filter, precook, clarify, through diatomite filtration, sterilization (75 ℃ 10 minutes), can get finished product

The technical essential explanation:

(1) raw material: its available rate is weighed, calculated to cumquat is 50

(2) broken apart: as to clean the cumquat fruit, adopt artificial removal's pericarp and fruit seed.

(3) adjust pol: adjusting the back is 22 ° of BX of pol, the about 150kg of sugaring, warm boiling water 660kg.

(4) fermentation: add the 200g yeast, ferment and reduce to 1 ° of BX end fermentation to pol.

(5) clarification: through precooking after, add the efficient finings of the outstanding board DH of the 200g Chinese, leave standstill 24 hours after, get the supernatant liquid use and make the dry type cumquat wine to contain sugar be 0.375%, half-dry type is 1.0%, semi-sweet is 4.0%, sweet type is 6.0%.

Embodiment 2,

Produce the former wine of cumquat brandy:

The former wine of 1 cumquat brandy is that embodiment 1 is seen in the processing of dry type cumquat fruit wine.

2 with dry type cumquat fruit wine, through distill the cumquat brandy raw material, handle through chip, oak barrel is stored, preparation, filtration, check, can, the finished product kumquat brandy.

The explanation of 3 technology points:

The technological operation main points are ditto introduced, and calculate by 1000L cumquat fruit wine can get about the about 210L of 40 degree finished product kumquat brandies.

Claims

1, a kind of working method of kumquat brandy is characterized in that the production method step is:

1〉working method of cumquat fermented wine:

(1) material choice: selecting fresh cumquat etc. is raw material, requires the high fragrance of sugar content dense, eight fens maturations, and no insect pest does not have mould decayed fruit;

(2) broken apart: by hand or machinery cumquat skin and seed are gone to use up;

(3) adjust pol: the separator well pulp is added in the warm boiling water, adjust pol with white sugar;

(4) fermentation: mix up pol and add an amount of yeast, yeast is the grape wine high activity dried yeast, at temperature 20-25 ℃ of following ferment at constant temperature 7-20 days, obtains the cumquat fermented wine;

(5) squeeze and filter: the cumquat fermented wine mixed solution of fermentation finished thoroughly1 is sent into squeezing machine, squeeze and filter;

(6) precook: the wine liquid that press filtration is come out is sent into the allotment bucket, under temperature 60-70 ℃, precook;

(7) clarification: pre-well-done wine liquid is added an amount of finings ageing 1-3;

(8) allotment: with actual wine base is basis, and the allotment taste according to the dry type fermented wine, carries out seasoning with relevant flavoring substance to finished wine, and it is deployed into half-dry type, semi-sweet or sweet type cumquat fruit wine;

(9) sterilization: be to strengthen the keeping quality of cumquat wine, guarantee safe storage, adopt 75 ℃ to carry out sterilization in 10 minutes;

(10) filling and sealing: fruit juice is after germicidal treatment, through the dosing filling machine can; .

2〉working method of kumquat brandy:

(1) the former wine processing of cumquat brandy: above-mentioned steps 4 gained cumquat fermented wine are distilled, promptly get the former wine of cumquat brandy;

(2) the chip ageing is handled: the former wine of cumquat brandy adds the brilliant chip of titanium and handled 3-7 days in oak barrel, just can make quality reach ripe perfect degree, is equivalent to allow its natural aging several years to the more than ten years;

(3) allotment: after cognac processing postmenstruation, different brandy mixed in proportion blend, in the hope of obtaining consistent mannerism, also need mix colours simultaneously, mix colours with fried sugar, through deployed kumquat brandy, be finished product cumquat brandy through the filtration of silicon bath soil filter, check, can.