CN104560483A - Method for preparing Xiaomangsen grape brandy - Google Patents
Method for preparing Xiaomangsen grape brandy Download PDFInfo
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- CN104560483A CN104560483A CN201510033671.2A CN201510033671A CN104560483A CN 104560483 A CN104560483 A CN 104560483A CN 201510033671 A CN201510033671 A CN 201510033671A CN 104560483 A CN104560483 A CN 104560483A
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Abstract
The invention belongs to the technical field of wine making and relates to a method for preparing Xiaomangsen grape brandy. According to the product prepared by the method, the characteristics of the Xiaomangsen grape variety are fully reflected, and the brandy with the advantages of excellent color, aroma and taste, typical and outstanding flavor and unique style is distilled, so that the brandy has the Chinese characteristics. Meanwhile, the Xiaomangsen grape variety is selected for producing the brandy, the wine making type of the Xiaomangsen grapes is developed, and the types of the brandy are increased. The preparation method disclosed by the invention comprises the following steps: (1) harvesting grape raw materials, sorting and juicing; (2) performing alcoholic fermentation; (3) storing; (4) performing primary distillation; (5) performing secondary distillation; (6) aging; (7) blending; and (8) filling.
Description
One, technical field:
The invention belongs to wine manufacturing technology field, relate to a kind of preparation method of little busy gloomy Grape brandy.
Two, background technology:
The English words Brandy of brandy is changed by Dutch Brande to form, and so-called brandy, refers to a kind of spirits that grape wine is distilled again, is raw material generally with fruit, by fermentation, the wine made of still-process, can be described as brandy.France is the country that No. 1 in the world produces brandy, is secondly the areas such as Italy, Spain, the U.S. and Greece.China sets up from Zhangyu Wine Co., Yantai in 1892, just starts suitability for industrialized production white orchid ground.The brandy that initial China produces, belongs to blending type brandy, the brandy that this class is lower, because price is low, and the dominant contribution still dominated the market so far.In recent years, along with the development of society and the raising of people's living standard, compatriots' alcohol drinking patterns also quietly changes, and high-quality brandy becomes consumption hot spot gradually.At present, market has the high-quality brandy of the technique brews such as the various fruit such as apple, peach distills by fermentation, but topmost kind is still Grape brandy.
All grape wine can distill brandy, but might not produce superior in quality brandy.The production of high-quality brandy depends primarily on three factors, comprises grape variety, distil process and ageing.The experience that the main reference such as the brandy raw material that current China produces, equipment and technique France etc. are external, but not deep enough to the research of brandy technology key technology, the fine quality brewageing brandy can be crossed also few.
Three, summary of the invention:
The present invention is in order to solve the weak point in above-mentioned background technology, a kind of preparation method of little busy gloomy Grape brandy is provided, the feature of the gloomy grape variety of little awns has been fully demonstrated with the product that a process for preparing, distill out the brandy of all typical outstanding, the unique style of good, local flavor of color, smell and taste, made brandy be provided with distinct Chinese characteristics.Meanwhile, choose the production that the gloomy grape variety of little awns carries out brandy, not only develop the wine brewing type of the gloomy grape of little awns, also add the kind of brandy.
For achieving the above object, the technical solution used in the present invention is: a kind of preparation method of little busy gloomy Grape brandy, is characterized in that: described preparation process is: (1) grape material is gathered, and sorting, gets juice; (2) zymamsis; (3) store; (4) single flash; (5) second distillation; (6) ageing; (7) allocate; (8) filling.
Add yeast 200mg/L in the Sucus Vitis viniferae that described step (2) is got in step (1), carry out zymamsis, fermenting process maintains the temperature at 18-20 DEG C, timing every day detected temperatures proportion, when proportion is less than 1.000, and fermentation ends.
Storage in described step (3) wants canful hermetically storing.
First time distillation in described step (4):
Liquid to be distilled is: the mixture of former wine or former wine and foreshot's wine tail
Stop the time of getting foreshot: distillate and original wine volume ratio are 0.4%;
Stop the time of getting wine body 1: distillate and original wine volume ratio are 34%;
Stop getting time of wine tail: distillate wine degree be 1% or distillate and original wine volume ratio be 6%,
Stop distillation, residue in still pot is outwelled, and clean.
Second time distillation in described step (5): liquid to be distilled is: the mixture of wine body 1 or wine body 1 and time head time tail
Stop the time of getting foreshot: the volume ratio of distillate and distillate is 0.5%;
Stop the time of getting time head: the volume ratio of distillate and distillate is 0.6%;
Stop getting time of wine body (brandy): distillate wine degree be 60% or the volume ratio of distillate and distillate be 37.5%;
Stop the time of getting time tail: distillate wine degree is 2%; Distillate and distillate volume ratio are 32.4%;
Stop the time of getting wine tail: distillate wine degree is 1%; Distillate and distillate volume ratio are 5%;
Stop distillation, residue in still pot is outwelled, and clean.
Ageing in described step (6), by brandy ageing in sealed can of having distilled.
Compared with prior art, the advantage that has of the present invention and effect as follows: the preparation method of brandy of the present invention mainly carries out for little awns this grape variety gloomy.The brandy delicate mouthfeel brewageed of application the present invention, the pure gracefulness of fragrance, the gloomy grape fragrance of existing little awns has again the sweet-smelling of distilling and bringing.Production technique in the present invention, by reasonably adjusting distillation time and distillation ratio, decreasing the link of oak barrel during aging, decreasing production cost.
Four, accompanying drawing illustrates:
Fig. 1 is schema of the present invention.
Five, embodiment:
Preparation method of the present invention comprises: (1) grape material is gathered, and sorting, gets juice; (2) zymamsis; (3) store; (4) first time distillation; (5) second time distillation; (6) ageing; (7) allocate; (8) filling.Its key is:
(1) gather when raw material is ripe, decayed fruit is removed in sorting, impurity etc., raw material is carried out destemming fragmentation pressure extracting juice.
(2) zymamsis: add yeast 200mg/L in Sucus Vitis viniferae, carries out zymamsis, and fermenting process keeps temperature 18-20 DEG C, timing every day detected temperatures proportion, when proportion is less than 1.000, and fermentation ends.
(3) store: zymamsis is terminated the former wine obtained, carry out sealing cryopreservation, storage wants canful hermetically storing.
(4) single flash: distilled by the former wine of fermentation ends, according to the wine degree of distillation time or distillate, is divided into foreshot, wine body and wine tail three part by distillate.
Liquid to be distilled is: the mixture of former wine or former wine and foreshot's wine tail
Stop the time of getting foreshot: distillate and original wine volume ratio are 0.4%;
Stop the time of getting wine body 1: distillate and original wine volume ratio are 34%;
Stop getting time of wine tail: distillate wine degree be 1% or distillate and original wine volume ratio be 6%,
Stop distillation, residue in still pot is outwelled, and clean.
(5) second distillation: the distillate obtained by single flash carries out second distillation, according to the wine degree of distillation time or distillate, by distillate foreshot, secondary foreshot, wine body, secondary wine tail and wine tail 5 part.
Liquid to be distilled is: the mixture of wine body 1 or wine body 1 and time head time tail
Stop the time of getting foreshot: the volume ratio of distillate and distillate is 0.5%;
Stop the time of getting time head: the volume ratio of distillate and distillate is 0.6%;
Stop getting time of wine body (brandy): distillate wine degree be 60% or the volume ratio of distillate and distillate be 37.5%;
Stop the time of getting time tail: distillate wine degree is 2%; Distillate and distillate volume ratio are 32.4%;
Stop the time of getting wine tail: distillate wine degree is 1%; Distillate and distillate volume ratio are 5%;
Stop distillation, residue in still pot is outwelled, and clean.
(6) ageing: the brandy distilled is carried out the ageing of canful sealing low temperature.
(7) brandy entering ageing is carried out every detection and organoleptic analysis, then carry out routine allotment, the consistence of guaranteed quality.
(8) bottle.
Claims (6)
1. a preparation method for little busy gloomy Grape brandy, is characterized in that: described preparation process is: (1) grape material is gathered, and sorting, gets juice; (2) zymamsis; (3) store; (4) single flash; (5) second distillation; (6) ageing; (7) allocate; (8) filling.
2. the preparation method of a kind of little busy gloomy Grape brandy according to claim 1, it is characterized in that: in the Sucus Vitis viniferae that described step (2) is got in step (1), add yeast 200mg/L, carry out zymamsis, fermenting process maintains the temperature at 18-20 DEG C, timing every day detected temperatures proportion, when proportion is less than 1.000, fermentation ends.
3. the preparation method of a kind of little busy gloomy Grape brandy according to claim 1 and 2, is characterized in that: the storage in described step (3) wants canful hermetically storing.
4. the preparation method of a kind of little busy gloomy Grape brandy according to claim 3, is characterized in that: first time distillation in described step (4):
Liquid to be distilled is: the mixture of former wine or former wine and foreshot's wine tail
Stop the time of getting foreshot: distillate and original wine volume ratio are 0.4%;
Stop the time of getting wine body 1: distillate and original wine volume ratio are 34%;
Stop getting time of wine tail: distillate wine degree be 1% or distillate and original wine volume ratio be 6%,
Stop distillation, residue in still pot is outwelled, and clean.
5. the preparation method of a kind of little busy gloomy Grape brandy according to claim 4, is characterized in that: second time distillation in described step (5): liquid to be distilled is: the mixture of wine body 1 or wine body 1 and time head time tail
Stop the time of getting foreshot: the volume ratio of distillate and distillate is 0.5%;
Stop the time of getting time head: the volume ratio of distillate and distillate is 0.6%;
Stop getting time of wine body (brandy): distillate wine degree be 60% or the volume ratio of distillate and distillate be 37.5%;
Stop the time of getting time tail: distillate wine degree is 2%; Distillate and distillate volume ratio are 32.4%;
Stop the time of getting wine tail: distillate wine degree is 1%; Distillate and distillate volume ratio are 5%;
Stop distillation, residue in still pot is outwelled, and clean.
6. the preparation method of a kind of little busy gloomy Grape brandy according to claim 5, is characterized in that: ageing in described step (6), by brandy ageing in sealed can of having distilled.
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| CN201510033671.2A CN104560483A (en) | 2015-01-23 | 2015-01-23 | Method for preparing Xiaomangsen grape brandy |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255626A (en) * | 2015-12-01 | 2016-01-20 | 辽宁世创科技发展有限公司 | Brewing method for ginseng brandy |
| CN105331478A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Anti-oxidation brandy |
| CN106085777A (en) * | 2016-07-05 | 2016-11-09 | 张聪聪 | The method being raw material production No. zero wine of brandy by-product with amur grape |
| CN106635594A (en) * | 2016-11-30 | 2017-05-10 | 元谋原生源农业科技有限责任公司 | Process for brewing brandy |
| CN107904060A (en) * | 2017-10-31 | 2018-04-13 | 西北农林科技大学 | A kind of production method of rose scent wine spirit |
| CN109266479A (en) * | 2018-11-28 | 2019-01-25 | 山东省葡萄研究院 | A kind of brewage process of brandy |
| CN110699201A (en) * | 2019-11-21 | 2020-01-17 | 南方葡萄沟酒庄有限公司 | Brewing method of vitis davidii brandy |
| CN112430512A (en) * | 2020-12-31 | 2021-03-02 | 新疆车师酒庄有限公司 | Enhanced sweet Turpan grape wine and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105331478A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Anti-oxidation brandy |
| CN105255626A (en) * | 2015-12-01 | 2016-01-20 | 辽宁世创科技发展有限公司 | Brewing method for ginseng brandy |
| CN105255626B (en) * | 2015-12-01 | 2018-12-18 | 辽宁世创科技发展有限公司 | The brewing method of ginseng brandy |
| CN106085777A (en) * | 2016-07-05 | 2016-11-09 | 张聪聪 | The method being raw material production No. zero wine of brandy by-product with amur grape |
| CN106635594A (en) * | 2016-11-30 | 2017-05-10 | 元谋原生源农业科技有限责任公司 | Process for brewing brandy |
| CN107904060A (en) * | 2017-10-31 | 2018-04-13 | 西北农林科技大学 | A kind of production method of rose scent wine spirit |
| CN109266479A (en) * | 2018-11-28 | 2019-01-25 | 山东省葡萄研究院 | A kind of brewage process of brandy |
| CN110699201A (en) * | 2019-11-21 | 2020-01-17 | 南方葡萄沟酒庄有限公司 | Brewing method of vitis davidii brandy |
| CN112430512A (en) * | 2020-12-31 | 2021-03-02 | 新疆车师酒庄有限公司 | Enhanced sweet Turpan grape wine and preparation method thereof |
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Application publication date: 20150429 |
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