CN103184123A - Production process for peony-cherry brandy - Google Patents
Production process for peony-cherry brandy Download PDFInfo
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- CN103184123A CN103184123A CN2011104505590A CN201110450559A CN103184123A CN 103184123 A CN103184123 A CN 103184123A CN 2011104505590 A CN2011104505590 A CN 2011104505590A CN 201110450559 A CN201110450559 A CN 201110450559A CN 103184123 A CN103184123 A CN 103184123A
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Abstract
The invention discloses a production process for peony-cherry brandy. The production process comprises the following steps of (1) preparing a sugar solution of the penoy; (2) removing stalks from the cherry, crushing the cherry and adding the cherry in a fermentation tank; (3) preparing an activated yeast; and (4) adding the sugar solution of the penoy in the fermentation tank with the cherry to form a fermented mash, pre-fermenting, filtering, post-fermenting, stilling twice, mixing distillates obtained by the twice distillation, an alcohol content of the mixture being 40 degrees, putting the mixture in an oak barrel, storing at a constant temperature of 15-20 DEG C and ageing for 3-5 years. Whole fruit fermentation is adopted in the fermentation process, so that nutrients can be better retained, and aromatic substances in the peony and the cherry are fully retained by not only performing twice distillation on the aged wine liquid but also performing the distillation on wine dregs obtained by a first filtration, so that a product has stronger taste.
Description
Technical field
The present invention relates to a kind of brewing process of brandy, belong to the inebriant processing technique field.
Background technology
Luoyang has abundant tree peony and cherry resource, and the tree peony cultivated area reaches 2.1 ten thousand mu, and total strain number reaches more than 6,000 ten thousand strains, comprises more than 1200 kind both at home and abroad, development 68 of production bases more than hundred mu.Tree peony not only can be viewed and admired, and the medicinal and edibleness of tree peony progressively causes people's attention.Luoyang has profuse cherry resource, and according to incompletely statistics, plant altogether and be implanted with 14000 mu big grain cherry trees, nearly 4000 mu of granule cherry trees in the Wu Tou township of Xigong District Red Hill township, Luoyang, Xinan County and Ci Jian town, produces nearly 1,500,000 kilograms of cherry per year.
Tree Peony flower the flowers are in blossom generally the April to early May, Tree Peony flower is viewed and admired and much comes off naturally later, utilizes degree very low.Also listing at the beginning of 5 months of cherry to eat raw, is used for the cherry about 10% of processing mostly.Because the cherry ripening stage is short, concentrate listing, storage endurance has not again limited cherry and has found a good sale in scale operation and plant.The storage technique of cherry is not perfect again, and along with the increase of cherry output, the deep processing of cherry and comprehensive utilization more and more cause people's attention.
Tree Peony flower is one of several medicine-food two-purpose flowers of Ministry of Health's announcement, both at home and abroad the scientific research personnel is carrying out certain research aspect the nutritive ingredient of fresh peony flower and dried flower and the effect, it contains the composition very useful to human body, as the Herba Astragali Melilotoidis (Herba Astragali Sinici) glycosides, peonin, India sunflower glycosides etc. also contain bioactive ingredients such as flavonoid compound simultaneously.Peony petal is of high nutritive value, and contains rich in protein, fat, starch and carbohydrate, in addition mineral substance such as calcic, phosphorus, iron and vitamin A, B, C, E.Contained multiple total free aminoacids is particularly easilier absorbed by human body.Compendium of Material Medica record Tree Peony flower is clearing heat and detoxicating traditional medicinal material, its bitter, and property is flat, has the effect with blood, green blood, cool blood, cures mainly the blood fire second of the three ten-day periods of the hot season, except dysphoria with smothery sensation.Tree Peony flower has important pharmaceutical use, and the effect of regulating menstruation and activating blood is arranged.The VA of rich in proteins, fat, starch, amino acid and needed by human body, VB, VC, VE and most trace element and mineral element in the fresh peony flower also contain the old and feeble hormone of some delaying human body tissue and antibiotic etc. simultaneously.The material that is called as proanthocyanidin in the tree peony flowers is the present known the strongest material of anti-oxidant activity in the world, and its resistance of oxidation is 10 times, ascorbic 20 times of vitamin-E, and human body is had very strong health-care effect.Tree Peony flower has the effect of regulating menstruation and activating blood, can control diseases such as menoxenia, menalgia.Mierocrystalline cellulose in the Tree Peony flower plant can promote the human intestines and stomach to wriggle, and cleaning intestines wall helps to prevent the generation of enteron aisle malignant tumour.After being absorbed by the body, VITAMIN in flower plant and cyanidin(e) help to remove the free radical of tool oxidation destruction in the body, and right to delay senility, prevent and reduce the generation of cardiovascular disorder and cancer.Fresh flower has peculiar physiological effect to human body, can clearing lung-heat, make eye bright.
Cherry is listing in spring fruit the earliest, have the laudatory title in " really first of spring ".Cherry is nutritious, contain multivitamins such as protein, carbohydrate, mineral substance, organic acid, carotene, vitamins C, especially the content of iron, every hectogram is up to 6 to 8 milligrams, higher 20 to 30 times than apple, orange, pears, the content of vitamin A is higher 4 to 5 times than apple, orange, cherry, and edible cherry has the effect that promotes hemoglobin regeneration and anti-cancer, the effect that cherry has tonifying liver benefit blood, brain tonic and intelligence development, builds up health; Cherry heat warm in nature has the effect of beneficial gas, invigorating the spleen and regulating the stomach, wind-damp dispelling in the accent; In addition, cherry also has antiinflammation, cures frostbite, the skin moisten beauty treatment, and the cherry fruit stone has that short rash is sent out thoroughly, lenitive curative effect.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of manufacture craft of Tree Peony flower kirsch.
Technical scheme of the present invention is: the manufacture craft of Tree Peony flower kirsch, and its step is as follows:
(1) with the water ebuillition of heated of 5～6 weight parts, the white sugar that adds 8～12 weight parts, after the white sugar dissolving, be cooled to 10～30 ℃, add vitamins C and the dissolving of 0.01 weight part, make liquid glucose, the fresh peong flower of 1 weight part is soaked in the liquid glucose, preserve at 3～5 ℃ condition lower seals, make Tree Peony flower sugaring liquid;
(2) cherry with 80～120 weight parts goes stalk, crushing, adds in the fermentor tank;
(3) mass concentration of preparation 0.5～0.8 weight part is 5～10% sucrose solution, adds the yeast of 0.03～0.05 weight part, cultivates 30～60min in the constant incubator under 38～40 ℃ condition, obtains activating yeast;
(4) in the fermentor tank of cherry of packing into, add Tree Peony flower sugaring liquid, form karusen, the sugar degree of adjusting karusen is 18～20%, adds the activation yeast, add again 0.05～0.1 weight part polygalacturonase, enzyme activity is 100,000 u/g, ferments, and carries out primary fermentation, 20～28 ℃ of leavening temperature controls, fermentation time 48～72h stirred stirring once every 12 hours, filtered then, filter back fruit wine and place fermentor tank, carry out secondary fermentation again, add sulfurous gas 50～80mg/L, 15～20 ℃ of leavening temperatures processed, 30～45 days time, residual sugar distills wine liquid with wine distiller then below 0.2% in wine, slips out in the liquid alcoholic strength at first more than 70 °, alcoholic strength progressively reduces, slip out in the liquid alcoholic strength and drop to 10 degree, all are slipped out liquid mix, and then carry out second distillation, give up the 30～100ml foreshot who distills out at first, the liquid that slips out behind the second distillation mixes, and the wine degree is put in the oak barrel at 40 degree, 15～20 ℃ of storages of constant temperature, ageing 3～5 years.
The invention has the beneficial effects as follows: the present invention is fermented and is adopted full fruit fermentation, can better keep nutritive substance, not only the good wine liquid of ageing is carried out second distillation, simultaneously to the schlempe after the first filtration, also distill, fully kept the aromatic substance in Tree Peony flower, the cherry, made the product flavour stronger.The Tree Peony flower kirsch is as the travelling products exploitation of locality, Luoyang, and market outlook are wide.
Description of drawings
Fig. 1 is process flow sheet of the present invention.
Embodiment
Embodiment 1
The manufacture craft of Tree Peony flower kirsch, its step is as follows:
(1) with the water ebuillition of heated of 5kg, adds the white sugar of 8kg, after the white sugar dissolving, be cooled to 10 ℃, add vitamins C and the dissolving of 0.01kg, make liquid glucose, the fresh peong flower of 1kg is soaked in the liquid glucose, preserves at 3 ℃ condition lower seals, make Tree Peony flower sugaring liquid;
(2) cherry with 80kg goes stalk, crushing, adds in the fermentor tank;
(3) mass concentration of preparation 0.5kg is 5% sucrose solution, adds the yeast of 0.03kg, cultivates 30min in the constant incubator under 38～40 ℃ condition, obtains activating yeast;
(4) in the fermentor tank of cherry of packing into, add Tree Peony flower sugaring liquid, form karusen, the sugar degree of adjusting karusen is 18%, adds the activation yeast, add again 0.05kg polygalacturonase, enzyme activity is 100,000 u/g, ferments, and carries out primary fermentation, 20 ℃ of leavening temperature controls, fermentation time 48h stirred stirring once every 12 hours, filtered then, filter back fruit wine and place fermentor tank, carry out secondary fermentation again, add sulfurous gas 50mg/L, 15 ℃ of leavening temperatures processed, 30 days time, residual sugar distills wine liquid with wine distiller then below 0.2% in wine, slips out in the liquid alcoholic strength at first more than 70 °, alcoholic strength progressively reduces, slip out in the liquid alcoholic strength and drop to 10 degree, all are slipped out liquid mix, and then carry out second distillation, give up the 30ml foreshot who distills out at first, the liquid that slips out behind the second distillation mixes, and the wine degree is put in the oak barrel at 40 degree, 15 ℃ of storages of constant temperature, ageing 3 years.
Embodiment 2
The manufacture craft of Tree Peony flower kirsch, its step is as follows:
(1) with the water ebuillition of heated of 6kg, adds the white sugar of 12kg, after the white sugar dissolving, be cooled to 30 ℃, add vitamins C and the dissolving of 0.01kg, make liquid glucose, the fresh peong flower of 1kg is soaked in the liquid glucose, preserves at 5 ℃ condition lower seals, make Tree Peony flower sugaring liquid;
(2) cherry with 120kg goes stalk, crushing, adds in the fermentor tank;
(3) mass concentration of preparation 0.8kg is 10% sucrose solution, adds the yeast of 0.05kg, cultivates 60min in the constant incubator under 38～40 ℃ condition, obtains activating yeast;
(4) in the fermentor tank of cherry of packing into, add Tree Peony flower sugaring liquid, form karusen, the sugar degree of adjusting karusen is 20%, adds the activation yeast, add again 0.1kg polygalacturonase, enzyme activity is 100,000 u/g, ferments, and carries out primary fermentation, 28 ℃ of leavening temperature controls, fermentation time 72h stirred stirring once every 12 hours, filtered then, filter back fruit wine and place fermentor tank, carry out secondary fermentation again, add sulfurous gas 80mg/L, 20 ℃ of leavening temperatures processed, 45 days time, residual sugar distills wine liquid with wine distiller then below 0.2% in wine, slips out in the liquid alcoholic strength at first more than 70 °, alcoholic strength progressively reduces, slip out in the liquid alcoholic strength and drop to 10 degree, all are slipped out liquid mix, and then carry out second distillation, give up the 100ml foreshot who distills out at first, the liquid that slips out behind the second distillation mixes, and the wine degree is put in the oak barrel at 40 degree, 20 ℃ of storages of constant temperature, ageing 5 years.
Embodiment 3
The manufacture craft of Tree Peony flower kirsch, its step is as follows:
(1) with the water ebuillition of heated of 6kg, adds the white sugar of 10kg, after the white sugar dissolving, be cooled to 10～30 ℃, add vitamins C and the dissolving of 0.01kg, make liquid glucose, the fresh peong flower of 1kg is soaked in the liquid glucose, preserves at 4 ℃ condition lower seals, make Tree Peony flower sugaring liquid;
(2) cherry with 100kg goes stalk, crushing, adds in the fermentor tank;
(3) mass concentration of preparation 0.6kg is 8% sucrose solution, adds the yeast of 0.04kg, cultivates 50min in the constant incubator under 38 ℃ condition, obtains activating yeast;
(4) in the fermentor tank of cherry of packing into, add Tree Peony flower sugaring liquid, form karusen, the sugar degree of adjusting karusen is 18%, adds the activation yeast, add again 0.08kg polygalacturonase, enzyme activity is 100,000 u/g, ferments, and carries out primary fermentation, 25 ℃ of leavening temperature controls, fermentation time 60h stirred stirring once every 12 hours, filtered then, filter back fruit wine and place fermentor tank, carry out secondary fermentation again, add sulfurous gas 60mg/L, 18 ℃ of leavening temperatures processed, 345 days time, residual sugar distills wine liquid with wine distiller then below 0.2% in wine, slips out in the liquid alcoholic strength at first more than 70 °, alcoholic strength progressively reduces, slip out in the liquid alcoholic strength and drop to 10 degree, all are slipped out liquid mix, and then carry out second distillation, give up the 50ml foreshot who distills out at first, the liquid that slips out behind the second distillation mixes, and the wine degree is put in the oak barrel at 40 degree, 18 ℃ of storages of constant temperature, ageing 4 years.
Embodiment 4
The manufacture craft of Tree Peony flower kirsch, its step is as follows:
(1) with the water ebuillition of heated of 5～6kg, the white sugar that adds 8～12kg, after the white sugar dissolving, be cooled to 10～30 ℃, add vitamins C and the dissolving of 0.01kg, make liquid glucose, the fresh peong flower of 1kg is soaked in the liquid glucose, preserve at 3～5 ℃ condition lower seals, make Tree Peony flower sugaring liquid;
(2) cherry with 80～120kg goes stalk, crushing, adds in the fermentor tank;
(3) mass concentration of preparation 0.5～0.8kg is 5～10% sucrose solution, adds the yeast of 0.03～0.05kg, cultivates 30～60min in the constant incubator under 38～40 ℃ condition, obtains activating yeast;
(4) in the fermentor tank of cherry of packing into, add Tree Peony flower sugaring liquid, form karusen, the sugar degree of adjusting karusen is 18～20%, adds the activation yeast, add again 0.05～0.1kg polygalacturonase, enzyme activity is 100,000 u/g, ferments, and carries out primary fermentation, 20～28 ℃ of leavening temperature controls, fermentation time 48～72h stirred stirring once every 12 hours, filtered then, filter back fruit wine and place fermentor tank, carry out secondary fermentation again, add sulfurous gas 50～80mg/L, 15～20 ℃ of leavening temperatures processed, 30～45 days time, residual sugar distills wine liquid with wine distiller then below 0.2% in wine, slips out in the liquid alcoholic strength at first more than 70 °, alcoholic strength progressively reduces, slip out in the liquid alcoholic strength and drop to 10 degree, all are slipped out liquid mix, and then carry out second distillation, give up the 30～100ml foreshot who distills out at first, the liquid that slips out behind the second distillation mixes, and the wine degree is put in the oak barrel at 40 degree, 15～20 ℃ of storages of constant temperature, ageing 3～5 years.
In above-described embodiment
Tree Peony flower is plucked main points: adopt the Tree Peony flower kind of polyphyll, petal plumpness, defloration requires in the morning flower, and a bud just ready to burst, be stained with dewdrop, is not subjected to the sunlight acute irradiation, and fragrance does not distribute as yet.The fresh flower of plucking should seal takes back the laboratory, and in time spreads the processing of lowering the temperature in shady and cool ventilation.
Tree Peony flower sugaring liquid and preparation method thereof: be example with the 200g fresh peong flower.Get 1000mL pure water ebuillition of heated, the white sugar that adds 2020g, in boiling water, dissolve, be cooled to about 20 ℃, obtain the sucrose saturated solution, the vitamins C and the dissolving that add 2g, the fresh of collection is soaked in peony petal 200g in the saturated liquid glucose, and saturated sucrose solution has improved osmotic pressure, has played effect anticorrosion and the inhibition varied bacteria growing, the adding of VC mainly is anti-oxidant, prevents that the nutritive ingredient in the peony petal, the oxidation of pigment from destroying.3～5 ℃ of condition lower seals are preserved, and prevent volatile aroma, introduce assorted bacterium and putrid and deteriorated.
The selection of cherry and processing: selective maturation, fresh, the cherry that do not have to rot, go stalk, crushing, add in the fermentor tank.Note that Nux Pruni pseudocerasi will be kept perfectly, can not be broken, otherwise can introduce bitter substance.
The activation of fruit wine yeast: fruit wine yeast is selected Angel high reactivity fruit wine yeast, prepare an amount of 5%～10% sucrose solution, add the yeast of cherry fresh fruit weight 0.03%～0.05%, cultivate 30min～60min in 38 ℃～40 ℃ constant incubators, finish activated yeast.
The fermenting process gordian technique: in the fermentor tank of the broken cherry of packing into, add the Tree Peony flower sugaring liquid mixture of former fruit weight 1/10th, the sugar degree of adjusting karusen is 18%～20%; Add the yeast after activating, add the polygalacturonase (enzyme activity: 100,000 u/g), form karusen and carry out primary fermentation of cherry weight 0.05%～0.1% again.20～28 ℃ of leavening temperature controls, fermentation time 48～72h stirred stirring once every 12 hours, filtered then, filter back fruit wine and place fermentor tank, carry out secondary fermentation, for suppressing varied bacteria growing, need to add sulfurous gas 50mg～80mg/L, 15～20 ℃ of control leavening temperatures, 30～45 days time, residual sugar distills wine liquid with wine distiller then below 0.2% in wine, slip out in the liquid alcoholic strength at first more than 70 °, alcoholic strength progressively reduces, and alcoholic strength drops to about 10 degree and stops distillation in slipping out liquid, all is slipped out liquid mix, and then carry out second distillation, also have harmful composition among the 30～100ml foreshot who distills out at first, need give up, the liquid that slips out behind the second distillation mixes, the wine degree is about 40 degree, be put in the oak barrel, 15～20 ℃ of storages of constant temperature, ageing is more than 3～5 years.Schlempe after primary fermentation filters can ferment 3～5 days under 25 ℃ of left and right sides temperature again, then it was distilled, and obtained slipping out liquid, wherein contained relatively abundanter Tree Peony flower and the aromatic substance in the cherry, and available its allocated and blent the finished product.
Schlempe after above-mentioned primary fermentation filters can ferment 3～5 days under 25 ℃ of left and right sides temperature again, then it was distilled, and obtained slipping out liquid, wherein contained relatively abundanter Tree Peony flower and the aromatic substance in the cherry, and available its allocated and blent the finished product.
Product feature: the brandy taste pure that makes by above-mentioned technology and, exquisiteness, aroma and oak be fragrant to be coordinated, strong, and light fruital, the fragrance of a flower are arranged, color and luster is amber to golden yellow, wine body clear does not have precipitation and suspended substance, is a kind of novel cognac.
Claims (1)
1. the manufacture craft of Tree Peony flower kirsch is characterized in that, its step is as follows:
(1) with the water ebuillition of heated of 5～6 weight parts, the white sugar that adds 8～12 weight parts, after the white sugar dissolving, be cooled to 10～30 ℃, add vitamins C and the dissolving of 0.01 weight part, make liquid glucose, the fresh peong flower of 1 weight part is soaked in the liquid glucose, preserve at 3～5 ℃ condition lower seals, make Tree Peony flower sugaring liquid;
(2) cherry with 80～120 weight parts goes stalk, crushing, adds in the fermentor tank;
(3) mass concentration of preparation 0.5～0.8 weight part is 5～10% sucrose solution, adds the yeast of 0.03～0.05 weight part, cultivates 30～60min in the constant incubator under 38～40 ℃ condition, obtains activating yeast;
(4) in the fermentor tank of cherry of packing into, add Tree Peony flower sugaring liquid, form karusen, the sugar degree of adjusting karusen is 18～20%, adds the activation yeast, add again 0.05～0.1 weight part polygalacturonase, enzyme activity is 100,000 u/g, ferments, and carries out primary fermentation, 20～28 ℃ of leavening temperature controls, fermentation time 48～72h stirred stirring once every 12 hours, filtered then, filter back fruit wine and place fermentor tank, carry out secondary fermentation again, add sulfurous gas 50～80mg/L, 15～20 ℃ of leavening temperatures processed, 30～45 days time, residual sugar distills wine liquid with wine distiller then below 0.2% in wine, slips out in the liquid alcoholic strength at first more than 70 °, alcoholic strength progressively reduces, slip out in the liquid alcoholic strength and drop to 10 degree, all are slipped out liquid mix, and then carry out second distillation, give up the 30～100ml foreshot who distills out at first, the liquid that slips out behind the second distillation mixes, and the wine degree is put in the oak barrel at 40 degree, 15～20 ℃ of storages of constant temperature, ageing 3～5 years.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104830606A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Cherry-flavor brandy containing high-content esters, and preparation method of cherry-flavor brandy |
| CN104845821A (en) * | 2015-06-08 | 2015-08-19 | 小金县夹金山天然野樱桃酒业有限公司 | Method for brewing wild cherry fruit wine |
| CN105670858A (en) * | 2016-03-14 | 2016-06-15 | 阜阳市颍州区金湖丰种植农民专业合作社 | Large cherry brandy |
| CN106336998A (en) * | 2016-11-30 | 2017-01-18 | 李宗坪 | Rose liquor, rose brandy and preparing methods thereof |
| CN106434210A (en) * | 2016-10-25 | 2017-02-22 | 青海珠峰冬虫夏草工程技术研究有限公司 | Production method for cordyceps sinensis brandy |
| CN106978314A (en) * | 2017-05-26 | 2017-07-25 | 威龙葡萄酒股份有限公司 | A kind of brewing method of Kirsh |
| CN110760414A (en) * | 2019-10-21 | 2020-02-07 | 四川三鲜生态农业有限公司 | Cherry fruit wine making process |
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| CN1560214A (en) * | 2004-03-02 | 2005-01-05 | 北京市农林科学院 | Process of brewing cherry wine |
| DE202005016269U1 (en) * | 2005-10-14 | 2006-02-09 | Weishaupt, Alfons | Cider-containing alcoholic drink, with original, natural taste, comprises mixture of cider, beer and optionally other alcoholic drink(s) |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104830606A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Cherry-flavor brandy containing high-content esters, and preparation method of cherry-flavor brandy |
| CN104845821A (en) * | 2015-06-08 | 2015-08-19 | 小金县夹金山天然野樱桃酒业有限公司 | Method for brewing wild cherry fruit wine |
| CN105670858A (en) * | 2016-03-14 | 2016-06-15 | 阜阳市颍州区金湖丰种植农民专业合作社 | Large cherry brandy |
| CN106434210A (en) * | 2016-10-25 | 2017-02-22 | 青海珠峰冬虫夏草工程技术研究有限公司 | Production method for cordyceps sinensis brandy |
| CN106336998A (en) * | 2016-11-30 | 2017-01-18 | 李宗坪 | Rose liquor, rose brandy and preparing methods thereof |
| CN106978314A (en) * | 2017-05-26 | 2017-07-25 | 威龙葡萄酒股份有限公司 | A kind of brewing method of Kirsh |
| CN110760414A (en) * | 2019-10-21 | 2020-02-07 | 四川三鲜生态农业有限公司 | Cherry fruit wine making process |
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| Publication number | Publication date |
|---|---|
| CN103184123B (en) | 2014-06-11 |
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