CN104893907A - Chinese stauntonvine brandy wine - Google Patents
Chinese stauntonvine brandy wine Download PDFInfo
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- CN104893907A CN104893907A CN201510371084.4A CN201510371084A CN104893907A CN 104893907 A CN104893907 A CN 104893907A CN 201510371084 A CN201510371084 A CN 201510371084A CN 104893907 A CN104893907 A CN 104893907A
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- brandy
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- stauntonvine
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- 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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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- 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)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses Chinese stauntonvine brandy wine. The Chinese stauntonvine brandy wine is prepared by smashing and juicing stauntonvine, sterilizing, adjusting pH value of juice to be 3.5, adding the juice to a fermenting tank with yeast for 15 to 25 days, taking fermented wine base into a distiller for distilling, collecting distillate with alcohol content at 8-36% as primary distillation wine base, repeatedly distilling the primary distillation wine base, removing base solution with total alcohol content at 0.5-2% of the primary distillation wine base, removing tailing component to obtain secondary distillation wine base, placing the secondary distillation wine base into a container made of oak, statically ageing for more than one year to obtain semi-finished brandy with alcohol content at 35-52%, adding sugar and water to mix and placing into the oak barrel for stabilizing for 7 to 12 days, filtering and filling at low temperature to obtain finished brandy. The Chinese stauntonvine brandy wine is good in taste, has unique fruity scent of the stauntonvine, capable of enhancing immunity after frequent drinking and is anticancer and antiaging.
Description
Technical field
The present invention relates to wine, specifically a kind of Stem and leaf of False Lychee cognac.
Background technology
Stem and leaf of False Lychee is Chinese ancient Chaenomeles Cultivars, national geography sign protection product, produces height above sea level more than 800 meters high mountains, natural organic, pollution-free fruit, for plant and fruit.The composition such as the papain contained in Stem and leaf of False Lychee, Fructus Chaenomelis ferment, lemon, has suppressing the hyperactive liver and easing the stomach, rescue quenches the thirst, promoting blood circulation to restore menstrual flow, the effect such as taste spleen stomach invigorating, and the Oleanolic Acid in Stem and leaf of False Lychee is then the first-selected material of anti-inflammatory, sterilization, vessel softening.Stem and leaf of False Lychee skin is thin, meat is thick, matter is tender, the sweet acid of taste, gas are fragrant, best in quality.Stem and leaf of False Lychee twelfth month, is in bud, and the early spring is open, and the florescence reaches three months, peculiar fruit is spent gorgeous moving; Stem and leaf of False Lychee fruit is without the base of a fruit, and like directly following closely on branch, or towards sky, or left and right laterally, do not resemble other fruit and hang down, after fruit maturation, gives off a strong fragrance, not perishable.Therefore among the people have the saying that Stem and leaf of False Lychee flora is strange, fruit is magical, effect is magical.Successive dynasties ancient book is as the record such as Compendium of Material Medica, " book on Chinese herbal medicine lose ", " Japan hanako materia medica ", " Classified Materia Medica " and " Chinese medicine voluminous dictionary ": the functions such as Stem and leaf of False Lychee has suppressing the hyperactive liver and easing the stomach, promotes the production of body fluid to quench thirst, promoting blood circulation to restore menstrual flow, the stomach invigorating of taste spleen.Convulsion of vomiting and diarrhoea can be controlled, heart diaphragm is crazy about saliva, wet spleen, beriberi, oedema, dysentery, cholera, head wind, the symptom such as pained, impotence and premature ejaculation.Stem and leaf of False Lychee originates in Zhengan County, Zunyi City, Guizhou Province, and Zhengan County is without industrial pollution, and its exclusive geographical position, natural climate, temperature condition have bred this exclusive resource.Zhengan County was then chosen as in " township of Stem and leaf of False Lychee " in 1996 by units such as State Council centres of development.Because the Stem and leaf of False Lychee in Guizhou grows in the weather of uniqueness, geography, ecotope, the people known is less, and its value is not developed fully yet, also has very large market potential.
Summary of the invention
The object of this invention is to provide a kind of Stem and leaf of False Lychee cognac, have promote the production of body fluid to quench thirst, promoting blood circulation to restore menstrual flow, the stomach invigorating of taste spleen effect, be applicable to long-term drinking.
Technical scheme of the present invention: a kind of Stem and leaf of False Lychee cognac, is characterized in that: make as follows:
(1) select: select intact, ripe Stem and leaf of False Lychee and clean, go seed for subsequent use;
(2) pull an oar: Stem and leaf of False Lychee is after crusher in crushing, and recycling spiral pump carries out conveying making beating;
(3) sterilization: the pulp after making beating is carried out sterilization, and sterilization temperature is 110-135 DEG C, sterilizing time 5-6 second;
(4) the pH value adjusting pulp is 3.5, and then enter fermentor tank and add alcoholic yeast to ferment, leavening temperature is 18-22 DEG C, and fermentation time is 15-25 days, and the add-on of alcoholic yeast is the 0.01-0.02% of pulp;
(5) distill: distillation is carried out in two steps; Single flash: get fermented wine and enter distiller and distill, collect the distillate of ethanol content 8%-36% above, this is the former wine of single flash;
Second distillation: former for single flash wine is carried out multiple steaming, controls the admission pressure of steam at 0.02-0.04Mpa, and pinches the head liquid removing total alcoholic strength content 0.5-2% of the former wine of single flash, removes tail and slips composition, the obtained former wine of second distillation;
(6) ageing is preserved: former for second distillation obtained above wine need be put into the static ageing of container more than 1 year that oak is made, obtain the work in-process brandy that ethanol content is 35-52%; , storage vault temperature 8-18 DEG C, relative humidity 60%-70%;
(7) allocate: by weight ratio, work in-process brandy 26-30 part, white sugar 6-12 part, softening water 20-22 part;
(8) stable: deployed work in-process brandy to be put into oak barrel and stablizes 7-12 days;
(9) filter: by above-mentioned work in-process brandy subzero treatment 6-12h under-20 DEG C of--5 DEG C of conditions, filter to obtain brandy, brandy is warming up to 15-25 DEG C and keeps 6-10h, refilter; Continue subzero treatment, filtration under these conditions, heat up, refilter, so repeatedly process 2-3 time;
(10) cold-aseptic filling, obtains brandy finished product.
Be provided with agitator in fermentor tank in described step (4), agitator stirs once for every 8 hours, is convenient to pulp and better ferments.
Stem and leaf of False Lychee cognac mouthfeel of the present invention is good, has the fruital of Stem and leaf of False Lychee uniqueness; This health promoting wine has suppressing the hyperactive liver and easing the stomach, promotes the production of body fluid to quench thirst, promoting blood circulation to restore menstrual flow, the stomach invigorating of taste spleen effect, often drink and can improve immunity of organisms, anticancer, anti-ageing.
Embodiment
Embodiment 1
A kind of Stem and leaf of False Lychee cognac, make as follows:
(1) select: select intact, ripe Stem and leaf of False Lychee and clean, go seed for subsequent use;
(2) pull an oar: Stem and leaf of False Lychee is after crusher in crushing, and recycling spiral pump carries out conveying making beating;
(3) sterilization: the pulp after making beating is carried out sterilization, and sterilization temperature is 110-135 DEG C, sterilizing time 5-6 second;
(4) the pH value adjusting pulp is 3.5, and then enter fermentor tank and add alcoholic yeast to ferment, leavening temperature is 18-22 DEG C, and fermentation time is 15-25 days, and the add-on of alcoholic yeast is the 0.01-0.02% of pulp; Be provided with agitator in described fermentor tank, agitator stirs once for every 8 hours, is convenient to pulp and better ferments.
(5) distill: distillation is carried out in two steps; Single flash: get fermented wine and enter distiller and distill, collect the distillate of ethanol content 8%-36% above, this is the former wine of single flash;
Second distillation: former for single flash wine is carried out multiple steaming, controls the admission pressure of steam at 0.02-0.04Mpa, and pinches the head liquid removing total alcoholic strength content 0.5-2% of the former wine of single flash, removes tail and slips composition, the obtained former wine of second distillation;
(6) ageing is preserved: former for second distillation obtained above wine need be put into the static ageing of container more than 1 year that oak is made, obtain the work in-process brandy that ethanol content is 35-52%; , storage vault temperature 8-18 DEG C, relative humidity 60%-70%;
(7) allocate: by weight ratio, work in-process brandy 26-30 part, white sugar 6-12 part, softening water 20-22 part;
(8) stable: deployed work in-process brandy to be put into oak barrel and stablizes 7-12 days;
(9) filter: by above-mentioned work in-process brandy subzero treatment 6-12h under-20 DEG C of--5 DEG C of conditions, filter to obtain brandy, brandy is warming up to 15-25 DEG C and keeps 6-10h, refilter; Continue subzero treatment, filtration under these conditions, heat up, refilter, so repeatedly process 2-3 time;
(10) cold-aseptic filling, obtains brandy finished product.
Claims (2)
1. a Stem and leaf of False Lychee cognac, is characterized in that: make as follows:
(1) select: select intact, ripe Stem and leaf of False Lychee and clean, go seed for subsequent use;
(2) pull an oar: Stem and leaf of False Lychee is after crusher in crushing, and recycling spiral pump carries out conveying making beating;
(3) sterilization: the pulp after making beating is carried out sterilization, and sterilization temperature is 110-135 DEG C, sterilizing time 5-6 second;
(4) the pH value adjusting pulp is 3.5, and then enter fermentor tank and add alcoholic yeast to ferment, leavening temperature is 18-22 DEG C, and fermentation time is 15-25 days, and the add-on of alcoholic yeast is the 0.01-0.02% of pulp;
(5) distill: distillation is carried out in two steps; Single flash: get fermented wine and enter distiller and distill, collect the distillate of ethanol content 8%-36% above, this is the former wine of single flash;
Second distillation: former for single flash wine is carried out multiple steaming, controls the admission pressure of steam at 0.02-0.04Mpa, and pinches the head liquid removing total alcoholic strength content 0.5-2% of the former wine of single flash, removes tail and slips composition, the obtained former wine of second distillation;
(6) ageing is preserved: former for second distillation obtained above wine need be put into the static ageing of container more than 1 year that oak is made, obtain the work in-process brandy that ethanol content is 35-52%; Storage vault temperature 8-18 DEG C, relative humidity 60%-70%;
(7) allocate: by weight ratio, work in-process brandy 26-30 part, white sugar 6-12 part, softening water 20-22 part;
(8) stable: deployed work in-process brandy to be put into oak barrel and stablizes 7-12 days;
(9) filter: by above-mentioned work in-process brandy subzero treatment 6-12h under-20 DEG C of--5 DEG C of conditions, filter to obtain brandy, brandy is warming up to 15-25 DEG C and keeps 6-10h, refilter; Continue subzero treatment, filtration under these conditions, heat up, refilter, so repeatedly process 2-3 time;
(10) cold-aseptic filling, obtains brandy finished product.
2. Stem and leaf of False Lychee cognac as claimed in claim 1, is characterized in that being provided with agitator in the fermentor tank in described step (4), and agitator stirs once for every 8 hours, is convenient to pulp and better ferments.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510371084.4A CN104893907A (en) | 2015-06-30 | 2015-06-30 | Chinese stauntonvine brandy wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510371084.4A CN104893907A (en) | 2015-06-30 | 2015-06-30 | Chinese stauntonvine brandy wine |
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| Publication Number | Publication Date |
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| CN104893907A true CN104893907A (en) | 2015-09-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510371084.4A Pending CN104893907A (en) | 2015-06-30 | 2015-06-30 | Chinese stauntonvine brandy wine |
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| CN (1) | CN104893907A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106967563A (en) * | 2017-05-27 | 2017-07-21 | 陈圣明 | The preparation method of papaya wine |
| CN109852510A (en) * | 2019-03-29 | 2019-06-07 | 云南力正生物科技有限责任公司 | A kind of preparation method of health liquor |
| CN109971587A (en) * | 2019-05-17 | 2019-07-05 | 云南力正生物科技有限责任公司 | A kind of preparation process of pawpaw brandy |
| CN113969228A (en) * | 2021-12-14 | 2022-01-25 | 枣阳市香木瓜技术开发服务中心 | Preparation method of original-fragrance type fragrant papaya wine |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635081A (en) * | 2004-11-08 | 2005-07-06 | 云南茅粮酒业集团有限公司 | Pawpaw wine and process for preparation |
| CN1814729A (en) * | 2005-11-11 | 2006-08-09 | 岭南荔枝加工工程技术惠州研究中心 | Litchi-aquavit and making method thereof |
| CN101928657A (en) * | 2010-04-06 | 2010-12-29 | 贵州大学 | Preparation method of wild pawpaw fruit wine |
| CN102399672A (en) * | 2011-11-25 | 2012-04-04 | 西安丰园果业科技有限公司 | Preparation method for pawpaw health-care wine |
| CN103255030A (en) * | 2013-05-24 | 2013-08-21 | 贵州苗都酒业有限公司 | Preparation method of blueberry brandy |
| CN103351979A (en) * | 2013-07-31 | 2013-10-16 | 张松波 | Preparation method for mango-pawpaw mixed fruit wine |
-
2015
- 2015-06-30 CN CN201510371084.4A patent/CN104893907A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635081A (en) * | 2004-11-08 | 2005-07-06 | 云南茅粮酒业集团有限公司 | Pawpaw wine and process for preparation |
| CN1814729A (en) * | 2005-11-11 | 2006-08-09 | 岭南荔枝加工工程技术惠州研究中心 | Litchi-aquavit and making method thereof |
| CN101928657A (en) * | 2010-04-06 | 2010-12-29 | 贵州大学 | Preparation method of wild pawpaw fruit wine |
| CN102399672A (en) * | 2011-11-25 | 2012-04-04 | 西安丰园果业科技有限公司 | Preparation method for pawpaw health-care wine |
| CN103255030A (en) * | 2013-05-24 | 2013-08-21 | 贵州苗都酒业有限公司 | Preparation method of blueberry brandy |
| CN103351979A (en) * | 2013-07-31 | 2013-10-16 | 张松波 | Preparation method for mango-pawpaw mixed fruit wine |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106967563A (en) * | 2017-05-27 | 2017-07-21 | 陈圣明 | The preparation method of papaya wine |
| CN106967563B (en) * | 2017-05-27 | 2020-11-03 | 陈圣明 | Method for making papaya wine |
| CN109852510A (en) * | 2019-03-29 | 2019-06-07 | 云南力正生物科技有限责任公司 | A kind of preparation method of health liquor |
| CN109971587A (en) * | 2019-05-17 | 2019-07-05 | 云南力正生物科技有限责任公司 | A kind of preparation process of pawpaw brandy |
| CN113969228A (en) * | 2021-12-14 | 2022-01-25 | 枣阳市香木瓜技术开发服务中心 | Preparation method of original-fragrance type fragrant papaya wine |
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Application publication date: 20150909 |
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