CN104862178A - 一种低甲醇红枣白兰地的酿造方法 - Google Patents
一种低甲醇红枣白兰地的酿造方法 Download PDFInfo
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- CN104862178A CN104862178A CN201510285833.1A CN201510285833A CN104862178A CN 104862178 A CN104862178 A CN 104862178A CN 201510285833 A CN201510285833 A CN 201510285833A CN 104862178 A CN104862178 A CN 104862178A
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- Prior art keywords
- red date
- brandy
- wine
- red
- raw material
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- OKKJLVBELUTLKV-UHFFFAOYSA-N methanol Substances OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 title claims abstract description 58
- 235000013532 brandy Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- QPRQEDXDYOZYLA-YFKPBYRVSA-N (S)-2-methylbutan-1-ol Chemical compound CC[C@H](C)CO QPRQEDXDYOZYLA-YFKPBYRVSA-N 0.000 claims abstract description 4
- QPRQEDXDYOZYLA-UHFFFAOYSA-N 2-methyl-1-butanol Substances CCC(C)CO QPRQEDXDYOZYLA-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 claims abstract description 4
- 230000009286 beneficial effect Effects 0.000 claims abstract description 3
- 230000018109 developmental process Effects 0.000 claims abstract description 3
- 238000004821 distillation Methods 0.000 claims description 7
- 230000002779 inactivation Effects 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 3
- 235000015096 spirit Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 239000010903 husk Substances 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 240000008866 Ziziphus nummularia Species 0.000 claims 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 2
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000020418 red date juice Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- -1 iginates Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
Claims (10)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN201510285833.1A CN104862178A (zh) | 2015-05-29 | 2015-05-29 | 一种低甲醇红枣白兰地的酿造方法 |
Applications Claiming Priority (1)
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CN201510285833.1A CN104862178A (zh) | 2015-05-29 | 2015-05-29 | 一种低甲醇红枣白兰地的酿造方法 |
Publications (1)
Publication Number | Publication Date |
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CN104862178A true CN104862178A (zh) | 2015-08-26 |
Family
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Family Applications (1)
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CN201510285833.1A Pending CN104862178A (zh) | 2015-05-29 | 2015-05-29 | 一种低甲醇红枣白兰地的酿造方法 |
Country Status (1)
Country | Link |
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CN (1) | CN104862178A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106085699A (zh) * | 2016-06-17 | 2016-11-09 | 侯彦国 | 低甲醇含量红枣酒酿制方法 |
CN106318784A (zh) * | 2016-11-17 | 2017-01-11 | 阜平龙头枣业有限公司 | 一种枣酒制备工艺 |
CN115873679A (zh) * | 2022-11-21 | 2023-03-31 | 浙江钰涵自动化酿造科技有限公司 | 一种红枣发酵酒的酿造方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1935974A (zh) * | 2005-09-22 | 2007-03-28 | 河北农业大学 | 一种红枣酒及其酿造方法 |
CN101798556A (zh) * | 2010-04-01 | 2010-08-11 | 河北农业大学 | 一种柿子白兰地酒及其酿造方法 |
CN102399659A (zh) * | 2011-11-04 | 2012-04-04 | 张金魁 | 以红枣为主料酿造白酒的方法 |
KR101293696B1 (ko) * | 2012-12-27 | 2013-08-08 | 대한민국 | 건조 대추야자를 이용한 과실주 제조방법 |
CN104498250A (zh) * | 2014-11-05 | 2015-04-08 | 甄进表 | 一种枣酒的酿制方法 |
-
2015
- 2015-05-29 CN CN201510285833.1A patent/CN104862178A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1935974A (zh) * | 2005-09-22 | 2007-03-28 | 河北农业大学 | 一种红枣酒及其酿造方法 |
CN101798556A (zh) * | 2010-04-01 | 2010-08-11 | 河北农业大学 | 一种柿子白兰地酒及其酿造方法 |
CN102399659A (zh) * | 2011-11-04 | 2012-04-04 | 张金魁 | 以红枣为主料酿造白酒的方法 |
KR101293696B1 (ko) * | 2012-12-27 | 2013-08-08 | 대한민국 | 건조 대추야자를 이용한 과실주 제조방법 |
CN104498250A (zh) * | 2014-11-05 | 2015-04-08 | 甄进表 | 一种枣酒的酿制方法 |
Non-Patent Citations (1)
Title |
---|
迟超逸等: "热处理对红枣白兰地甲醇和高级醇含量的影响初探", 《中国食品科学技术学会第十一届年会论文摘要集》 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106085699A (zh) * | 2016-06-17 | 2016-11-09 | 侯彦国 | 低甲醇含量红枣酒酿制方法 |
CN106085699B (zh) * | 2016-06-17 | 2019-10-29 | 侯彦国 | 低甲醇含量红枣酒酿制方法 |
CN106318784A (zh) * | 2016-11-17 | 2017-01-11 | 阜平龙头枣业有限公司 | 一种枣酒制备工艺 |
CN115873679A (zh) * | 2022-11-21 | 2023-03-31 | 浙江钰涵自动化酿造科技有限公司 | 一种红枣发酵酒的酿造方法 |
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SE01 | Entry into force of request for substantive examination | ||
CB03 | Change of inventor or designer information |
Inventor after: Wang Jia Inventor after: Xia Yanan Inventor after: Liu Yaqiong Inventor after: Ma Yanli Inventor after: Bai Fengqi Inventor after: Hou Lijuan Inventor after: Zhao Fei Inventor before: Wang Jia Inventor before: Xia Yanan Inventor before: Liu Yaqiong Inventor before: Ma Yanli Inventor before: Bai Fengqi Inventor before: Hou Lijuan Inventor before: Zhao Fei |
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Application publication date: 20150826 |
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