CN109486611A - A kind of production method of pineapple brandy - Google Patents
A kind of production method of pineapple brandy Download PDFInfo
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- CN109486611A CN109486611A CN201910036398.7A CN201910036398A CN109486611A CN 109486611 A CN109486611 A CN 109486611A CN 201910036398 A CN201910036398 A CN 201910036398A CN 109486611 A CN109486611 A CN 109486611A
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Abstract
The invention discloses a kind of production methods of pineapple brandy, it is harvested including raw material, blanching, cutting, juicing, dilution, composition adjustment, inoculation yeast, fermentation, mash filtrations, distillation, it is multiple to steam, dilution allotment, ageing and packaging and other steps, the present invention uses pineapple for raw material, pineapple brandy is processed by multiple working procedure, finished wine wine body is in faint yellow, with typical fermentation raw material pineapple feature and style, fruity aroma is strong, it is pure and mild, Gan Lie, no impurity taste, it is plentiful, cotton is soft, no chemical component addition, the purity is high for the brandy brewed out, quality is high.Production method simple process of the invention, fermentation are fast, and wine body is transparent and distillation yield is high, effectively improves the production efficiency of brandy.Pineapple brandy is made in pineapple by the present invention, avoid pineapple place when damage, solve the problems, such as the pineapple shelf-life it is short, it is perishable, be unfavorable for storage, enrich the resource utilization range of pineapple, have very high commercial value, be worthy to be popularized.
Description
Technical field
The present invention relates to brandy production technical field, the production method of specifically a kind of pineapple brandy.
Background technique
Brandy initially comes from Dutch Brandewijn, means " wine fired ".It says in the narrow sense, refers to that grape is sent out
Height alcohol obtained from being distilled after ferment, then wine made of being stored through oak barrel.Brandy is a kind of Spirit, is with fruit
Raw material is made after everfermentation ﹑ steaming evaporates ﹑ storage.It is the Spirit of raw material grape brandy using grape, the white orchid often said
Ground, for all referring to grape brandy.Lead to brandy with other fruit raw materials, should add fruit title, calvados,
Kirsh etc., but their popularity can not show a candle to the former greatly.Brandy is usually " soul of grape wine " by person.The world
There are many country of upper production brandy, but the most famous with the brandy that France produces.And in the domestic brandy of method, especially with
The grace the most of Cognac area production, is secondly produced by Ya Wen city (Ya Mannieke) area.Other than cognac, other
The country of grape wine, such as country, grape tooth ﹑ U.S. state ﹑ secret Shandong ﹑ moral state ﹑ Nan Fei ﹑ Greece, western class's tooth ﹑ meaning big benefit Portugal ﹑ are abounded with, is also had
Produce the brandy of certain amount different style.The brandy of member country of the Commonwealth of Independent States's production, quality are also very excellent.
Pineapple is one of tropical fruit (tree), there is a kind more than 70, one of four big fruits in the south of the Five Ridges.Pineapple originates in South America bar
From incoming China, Brazil, there are nearly 400 years cultivation histories in western, Paraguay one band of Amazon River basin, 16th century in China.Closely
Nian Lai, Minister Agriculture of China encourage the development of agricultural product, expand the pineapple cultivation face on the ground such as Yunnan Province of China, Guangxi, Fujian, Guangdong
Product, and propose that improving pineapple industry metaplasia produces, and increases economic benefit.But current pineapple industry level is relatively low, with eat raw for
It is main, there are a small amount of can, fruit juice product processing, there is presently no the production methods for using pineapple being raw material production brandy.
Summary of the invention
The purpose of the present invention is to provide a kind of production methods of pineapple brandy, to solve to mention in above-mentioned background technique
Out the problem of.
To achieve the above object, the invention provides the following technical scheme:
A kind of production method of pineapple brandy, comprising the following steps:
S1, raw material harvesting: harvesting reaches the pineapple of physiological maturity as requested, and storage refrigeration is spare；
S2, blanching: pineapple being entirely put into surfing type fruit washing machine and is cleaned, and is then placed in blanching 3 minutes in boiling water, removal
Surface impurity and microorganism；
S3, cutting: pineapple fruit epidermis is pruned to pineapple sarcocarp eye with skiving machine and is flushed, and is cut into slicer
Uniform four parts, obtain pineapple piece；
S4, juicing: being transported to two-daylight press for pineapple piece and squeeze the juice, and obtains the raw material of production pineapple brandy；
S5, pasteurize: sterilizing to raw material with pasteurizing device, sterilization time 20min；
S6, dilution: the raw material to have sterilized is transferred to rapidly agitator tank, is diluted with water to water content 85%；
S7, composition adjustment: according to the acidity adjustment and sugar degree regulation for requiring progress raw material；
S8, inoculation yeast: inoculation saccharomyces cerevisiae is obtained to fermentation raw material；
S9, fermentation: will be placed at 22-28 DEG C the 4d that ferments to fermentation raw material, and fermentation temperature is 15-20 DEG C；
S10, mash filtrations: being transferred to squeezer for the mash fermented and be filtered, and removes wine mud, obtains clear wine
Then it is temporary to be transferred to canful in the wine storage tank of cleaning sterile for liquid；
S11, distillation: the clarification wine liquid that step S10 is obtained is placed in Charente distiller and is distilled；
S12, it multiple steams: slightly will evaporate brandy and be placed in Charente distiller again and carry out second distillation, obtain level-one white orchid
Ground raw material wine and second level brandy raw material wine；
S13, dilution allotment: the pineapple brandy raw material wine of different cultivars, different batches is blent, alcoholic strength is adjusted
The alcoholic strength needed to different grades of products carries out blending processing, toning processing and conditioning function processing later；
S14, ageing: the deployed wine liquid of step S13 is stored in oak barrel, and ageing 2-4 obtains different grades
Pineapple brandy；
S15, inspection: carrying out freezing and filtering for the wine liquid after ageing, and rises again to 20 DEG C of canfuls and store, according to standard GB/
T11856-2008 tests；
S16, packaging: qualified wine liquid will be examined to be filled into vial with automatic filling machine, and covered, corrugated paper is packed into
Case obtains pineapple brandy finished product, storage storage.
It is further: in the step S1, the pineapple for reaching physiological maturity to be chosen, 7-10 days before scheduled collecting time
Start, acquire average sample, the pol and acidity of analysis measurement fruit juice daily, standard as required determines the harvesting of pineapple
Phase, collected pineapple storage refrigeration is spare, and the storage warehouse or workshop for storing pineapple raw material need disinfection and sterilization in advance.
It is further: in the step S4, free juice to be collected in juice-extracting process, as the high-end pineapple brandy of production
Then raw material carries out continuous expression separation, wherein skin slag is as the raw material for producing common brandy, obtained squeezing juice point
Raw material from juice as production middle and high end pineapple brandy.
Further: in the step S7, acidity adjustment is using malic acid adjusting titratable acidity to 0.8, sugar degree regulation
To adjust pol to 13.5% using glucose syrup.
Further: in the step S8, saccharomyces cerevisiae uses AS2.399 yeast, and the dosage of saccharomyces cerevisiae is ingredient tune
The 2% of total mass of raw material after whole.
Further: in the step S11, it is slightly to evaporate brandy that distillation, which obtains the fraction that alcohol content is 22%-25%,
The fraction that the alcohol content that the distillation later period obtains is 0%-20% is aqua aromatica, is stored for future use in aqua aromatica merging oak barrel.
It is further: in the step S12, to remove foreshot's fraction and liquor tailing fraction that second distillation obtains, middle fraction is
For level-one brandy raw material wine, the head fraction of second distillation and end cuts are collected into mixing, is distilled again, it is white to obtain second level
Blue ground raw material wine；The fraction that alcohol content is 0%-20% is aqua aromatica, is stored for future use in aqua aromatica merging oak barrel.
Further: in the step S13, blending processing is adjusted using the aqua aromatica that step S11 and step S12 are obtained
Perfume (or spice), toning processing are mixed colours using caramel, and conditioning function processing is that the nutritive effect factor is added.
It is further: in the step S16, high temperature to be carried out to all devices, pipeline, charging basket and whole outlets before filling and is killed
Bacterium carries out filling, tamponade etc. with aseptic water washing bottle wine after bottling department sterilization processing, bottle placer stores vinasse with 100 DEG C of hot water
It sterilizes half an hour, storage wine tube head is cleaned with 70% alcohol and sterilized, bottling department air ultraviolet sterilization.
Compared with prior art, the beneficial effects of the present invention are:
The present invention uses pineapple for raw material, is processed into pineapple brandy by multiple working procedure, finished wine wine body is in light
Yellow has typical fermentation raw material pineapple feature and style, and fruity aroma is strong, pure and mild, Gan Lie, no impurity taste, plentiful, cotton
It is soft, no chemical component addition, the purity is high for the brandy brewed out, quality height.
Production method simple process of the invention, fermentation are fast, and wine body is transparent and distillation yield is high, effectively improves the life of brandy
Produce efficiency.
Pineapple brandy is made in pineapple by the present invention, avoids damage when pineapple is placed, it is short, easy to solve the pineapple shelf-life
It rots, be unfavorable for the problem of storage, enrich the resource utilization range of pineapple, there is very high commercial value, be worthy to be popularized.
Specific embodiment
In order to deepen the understanding of the present invention, the present invention will be described in further detail with reference to the examples below, implements below
Example for explaining only the invention, is not intended to limit the scope of the present invention..
Embodiment 1
A kind of production method of pineapple brandy, comprising the following steps:
Raw material harvesting: choosing the pineapple for reaching physiological maturity, and 10 days before scheduled collecting time start, and acquisition is flat daily
Equal sample, the pol and acidity of analysis measurement fruit juice, standard as required determine the picking time of pineapple, and collected pineapple enters
Library refrigeration is spare, and the storage warehouse or workshop for storing pineapple raw material need disinfection and sterilization in advance.
Blanching: pineapple being entirely put into surfing type fruit washing machine and is cleaned, and is then placed in blanching 3 minutes in boiling water, removes table
Face impurity and microorganism.
Cutting: being pruned pineapple fruit epidermis to pineapple sarcocarp eye with skiving machine and flushed, and is cut into slicer
Even four parts, obtain pineapple piece.
Juicing: being transported to two-daylight press for pineapple piece and squeeze the juice, free juice is collected in juice-extracting process, high as production
The raw material for holding pineapple brandy, then carries out continuous expression separation, wherein skin slag is as the original for producing common brandy
Material, raw material of the obtained squeezing juice separation juice as production middle and high end pineapple brandy.
Pasteurize: sterilizing to raw material with pasteurizing device, sterilization time 20min.
Dilution: the raw material to have sterilized is transferred to rapidly agitator tank, is diluted with water to water content 85%.
Composition adjustment: according to the acidity adjustment and sugar degree regulation for requiring progress raw material, acidity adjustment is using malic acid tune
Titratable acidity is saved to 0.8, sugar degree regulation is that pol is adjusted using glucose syrup to 13.5%.
Inoculation yeast: inoculation saccharomyces cerevisiae is obtained to fermentation raw material；Saccharomyces cerevisiae uses AS2.399 yeast, saccharomyces cerevisiae
Dosage be composition adjustment after total mass of raw material 2%.
Fermentation: will be placed at 22 DEG C the 4d that ferments to fermentation raw material, and fermentation temperature is 15 DEG C.
Mash filtrations: being transferred to squeezer for the mash fermented and be filtered, and removes wine mud, obtains clear wine liquid, so
It is temporary that it is transferred to canful in the wine storage tank of cleaning sterile afterwards.
Distillation: the clarification wine liquid that step S10 is obtained is placed in Charente distiller and is distilled, distillation obtains alcohol and contains
The fraction that amount is 22%-25% is slightly to evaporate brandy, and the fraction that the alcohol content that the distillation later period obtains is 0%-20% is fragrance
Water, aqua aromatica are placed in oak barrel and store for future use, and aqua aromatica can be used to blend common aroma type brandy.
It is multiple to steam: it slightly will evaporate brandy and be placed in Charente distiller again and carry out second distillation, the wine that second distillation steams
Liquid alcoholic strength is about 53%；Foreshot's fraction (account for and slightly evaporate the total alcohol content 1%-2% of original brandy) that removal second distillation obtains
With liquor tailing fraction (fraction of alcohol content 55%-0% accounts for and slightly evaporates original brandy volume 20%), middle fraction is level-one white orchid
The head fraction of second distillation and end cuts are collected mixing, are distilled again, obtain second level brandy raw material by ground raw material wine
Wine；The fraction that alcohol content is 0%-20% is aqua aromatica, is stored for future use in aqua aromatica merging oak barrel.
Dilution allotment: the pineapple brandy raw material wine of different cultivars, different batches is blent, and adjusts alcoholic strength to not
With the alcoholic strength that class product needs, blending processing, toning processing and conditioning function processing are carried out later, and blending processing uses step
The aqua aromatica that S11 and step S12 are obtained carries out blending, and toning processing is mixed colours using caramel, and conditioning function handles that battalion is added
Support efficacy factor.
Ageing: the deployed wine liquid of step S13 is stored in oak barrel, ageing 2 years respectively, obtains the spinach that grade is VS
Trailing plants brandy.
It examines: the wine liquid after ageing is subjected to freezing and filtering, and rise again to 20 DEG C of canfuls and store, according to standard GB/
T11856-2008 tests；
Packaging: qualified wine liquid will be examined to be filled into vial with automatic filling machine, and covered；It is set before filling to all
Standby, pipeline, charging basket and all outlet carry out high temperature sterilization, with aseptic water washing bottle wine, carried out after bottling department sterilization processing it is filling,
Tamponade etc., bottle placer store vinasse with 100 DEG C of hot-water sterilization function half an hour, and storage wine tube head is cleaned with 70% alcohol and sterilized, bottling department
Air ultraviolet sterilization.It is packed into corrugated case after filling, obtains pineapple brandy finished product.
Embodiment 2
A kind of production method of pineapple brandy, comprising the following steps:
Raw material harvesting: choosing the pineapple for reaching physiological maturity, and 8 days before scheduled collecting time start, and acquisition is flat daily
Equal sample, the pol and acidity of analysis measurement fruit juice, standard as required determine the picking time of pineapple, and collected pineapple enters
Library refrigeration is spare, and the storage warehouse or workshop for storing pineapple raw material need disinfection and sterilization in advance.
Blanching: pineapple being entirely put into surfing type fruit washing machine and is cleaned, and is then placed in blanching 3 minutes in boiling water, removes table
Face impurity and microorganism.
Cutting: being pruned pineapple fruit epidermis to pineapple sarcocarp eye with skiving machine and flushed, and is cut into slicer
Even four parts, obtain pineapple piece.
Juicing: being transported to two-daylight press for pineapple piece and squeeze the juice, free juice is collected in juice-extracting process, high as production
The raw material for holding pineapple brandy, then carries out continuous expression separation, wherein skin slag is as the original for producing common brandy
Material, raw material of the obtained squeezing juice separation juice as production middle and high end pineapple brandy.
Pasteurize: sterilizing to raw material with pasteurizing device, sterilization time 20min.
Dilution: the raw material to have sterilized is transferred to rapidly agitator tank, is diluted with water to water content 85%.
Composition adjustment: according to the acidity adjustment and sugar degree regulation for requiring progress raw material, acidity adjustment is using malic acid tune
Titratable acidity is saved to 0.8, sugar degree regulation is that pol is adjusted using glucose syrup to 13.5%.
Inoculation yeast: inoculation saccharomyces cerevisiae is obtained to fermentation raw material；Saccharomyces cerevisiae uses AS2.399 yeast, saccharomyces cerevisiae
Dosage be composition adjustment after total mass of raw material 2%.
Fermentation: will be placed at 25 DEG C the 4d that ferments to fermentation raw material, and fermentation temperature is 18 DEG C.
Mash filtrations: being transferred to squeezer for the mash fermented and be filtered, and removes wine mud, obtains clear wine liquid, so
It is temporary that it is transferred to canful in the wine storage tank of cleaning sterile afterwards.
Distillation: the clarification wine liquid that step S10 is obtained is placed in Charente distiller and is distilled, distillation obtains alcohol and contains
The fraction that amount is 22%-25% is slightly to evaporate brandy, and the fraction that the alcohol content that the distillation later period obtains is 0%-20% is fragrance
Water, aqua aromatica are placed in oak barrel and store for future use, and aqua aromatica can be used to blend common aroma type brandy.
It is multiple to steam: it slightly will evaporate brandy and be placed in Charente distiller again and carry out second distillation, the wine that second distillation steams
Liquid alcoholic strength is about 53%；Foreshot's fraction (account for and slightly evaporate the total alcohol content 1%-2% of original brandy) that removal second distillation obtains
With liquor tailing fraction (fraction of alcohol content 55%-0% accounts for and slightly evaporates original brandy volume 20%), middle fraction is level-one white orchid
The head fraction of second distillation and end cuts are collected mixing, are distilled again, obtain second level brandy raw material by ground raw material wine
Wine；The fraction that alcohol content is 0%-20% is aqua aromatica, is stored for future use in aqua aromatica merging oak barrel.
Dilution allotment: the pineapple brandy raw material wine of different cultivars, different batches is blent, and adjusts alcoholic strength to not
With the alcoholic strength that class product needs, blending processing, toning processing and conditioning function processing are carried out later, and blending processing uses step
The aqua aromatica that S11 and step S12 are obtained carries out blending, and toning processing is mixed colours using caramel, and conditioning function handles that battalion is added
Support efficacy factor.
Ageing: the deployed wine liquid of step S13 is stored in oak barrel, and ageing 4 years respectively, obtaining grade was VSOP's
Pineapple brandy.
It examines: the wine liquid after ageing is subjected to freezing and filtering, and rise again to 20 DEG C of canfuls and store, according to standard GB/
T11856-2008 tests；
Packaging: qualified wine liquid will be examined to be filled into vial with automatic filling machine, and covered；It is set before filling to all
Standby, pipeline, charging basket and all outlet carry out high temperature sterilization, with aseptic water washing bottle wine, carried out after bottling department sterilization processing it is filling,
Tamponade etc., bottle placer store vinasse with 100 DEG C of hot-water sterilization function half an hour, and storage wine tube head is cleaned with 70% alcohol and sterilized, bottling department
Air ultraviolet sterilization.It is packed into corrugated case after filling, obtains pineapple brandy finished product.
Embodiment 3
A kind of production method of pineapple brandy, comprising the following steps:
Raw material harvesting: choosing the pineapple for reaching physiological maturity, and 10 days before scheduled collecting time start, and acquisition is flat daily
Equal sample, the pol and acidity of analysis measurement fruit juice, standard as required determine the picking time of pineapple, and collected pineapple enters
Library refrigeration is spare, and the storage warehouse or workshop for storing pineapple raw material need disinfection and sterilization in advance.
Blanching: pineapple being entirely put into surfing type fruit washing machine and is cleaned, and is then placed in blanching 3 minutes in boiling water, removes table
Face impurity and microorganism.
Cutting: being pruned pineapple fruit epidermis to pineapple sarcocarp eye with skiving machine and flushed, and is cut into slicer
Even four parts, obtain pineapple piece.
Juicing: being transported to two-daylight press for pineapple piece and squeeze the juice, free juice is collected in juice-extracting process, high as production
The raw material for holding pineapple brandy, then carries out continuous expression separation, wherein skin slag is as the original for producing common brandy
Material, raw material of the obtained squeezing juice separation juice as production middle and high end pineapple brandy.
Pasteurize: sterilizing to raw material with pasteurizing device, sterilization time 20min.
Dilution: the raw material to have sterilized is transferred to rapidly agitator tank, is diluted with water to water content 85%.
Composition adjustment: according to the acidity adjustment and sugar degree regulation for requiring progress raw material, acidity adjustment is using malic acid tune
Titratable acidity is saved to 0.8, sugar degree regulation is that pol is adjusted using glucose syrup to 13.5%.
Inoculation yeast: inoculation saccharomyces cerevisiae is obtained to fermentation raw material；Saccharomyces cerevisiae uses AS2.399 yeast, saccharomyces cerevisiae
Dosage be composition adjustment after total mass of raw material 2%.
Fermentation: will be placed at 28 DEG C the 4d that ferments to fermentation raw material, and fermentation temperature is 20 DEG C.
Mash filtrations: being transferred to squeezer for the mash fermented and be filtered, and removes wine mud, obtains clear wine liquid, so
It is temporary that it is transferred to canful in the wine storage tank of cleaning sterile afterwards.
Distillation: the clarification wine liquid that step S10 is obtained is placed in Charente distiller and is distilled, distillation obtains alcohol and contains
The fraction that amount is 22%-25% is slightly to evaporate brandy, and the fraction that the alcohol content that the distillation later period obtains is 0%-20% is fragrance
Water, aqua aromatica are placed in oak barrel and store for future use, and aqua aromatica can be used to blend common aroma type brandy.
It is multiple to steam: it slightly will evaporate brandy and be placed in Charente distiller again and carry out second distillation, the wine that second distillation steams
Liquid alcoholic strength is about 53%；Foreshot's fraction (account for and slightly evaporate the total alcohol content 1%-2% of original brandy) that removal second distillation obtains
With liquor tailing fraction (fraction of alcohol content 55%-0% accounts for and slightly evaporates original brandy volume 20%), middle fraction is level-one white orchid
The head fraction of second distillation and end cuts are collected mixing, are distilled again, obtain second level brandy raw material by ground raw material wine
Wine；The fraction that alcohol content is 0%-20% is aqua aromatica, is stored for future use in aqua aromatica merging oak barrel.
Dilution allotment: the pineapple brandy raw material wine of different cultivars, different batches is blent, and adjusts alcoholic strength to not
With the alcoholic strength that class product needs, blending processing, toning processing and conditioning function processing are carried out later, and blending processing uses step
The aqua aromatica that S11 and step S12 are obtained carries out blending, and toning processing is mixed colours using caramel, and conditioning function handles that battalion is added
Support efficacy factor.
Ageing: the deployed wine liquid of step S13 is stored in oak barrel, is distinguished ageing 2 years, 4 years, 6 years, is obtained grade
For the pineapple brandy of XO.
It examines: the wine liquid after ageing is subjected to freezing and filtering, and rise again to 20 DEG C of canfuls and store, according to standard GB/
T11856-2008 tests；
Packaging: qualified wine liquid will be examined to be filled into vial with automatic filling machine, and covered；It is set before filling to all
Standby, pipeline, charging basket and all outlet carry out high temperature sterilization, with aseptic water washing bottle wine, carried out after bottling department sterilization processing it is filling,
Tamponade etc., bottle placer store vinasse with 100 DEG C of hot-water sterilization function half an hour, and storage wine tube head is cleaned with 70% alcohol and sterilized, bottling department
Air ultraviolet sterilization.It is packed into corrugated case after filling, obtains pineapple brandy finished product.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and what is described in the above embodiment and the description is only the present invention
Principle, various changes and improvements may be made to the invention without departing from the spirit and scope of the present invention, these variation and
Improvement is both fallen in the range of claimed invention.The present invention claims protection scope by appended claims and its
Equivalent defines.
Claims (9)
1. a kind of production method of pineapple brandy, which comprises the following steps:
S1, raw material harvesting: harvesting reaches the pineapple of physiological maturity as requested, and storage refrigeration is spare；
S2, blanching: pineapple being entirely put into surfing type fruit washing machine and is cleaned, and is then placed in blanching 3 minutes in boiling water, removes surface
Impurity and microorganism；
S3, cutting: being pruned pineapple fruit epidermis to pineapple sarcocarp eye with skiving machine and flushed, and is cut into uniformly with slicer
Four parts, obtain pineapple piece；
S4, juicing: being transported to two-daylight press for pineapple piece and squeeze the juice, and obtains the raw material of production pineapple brandy；
S5, pasteurize: sterilizing to raw material with pasteurizing device, sterilization time 20min；
S6, dilution: the raw material to have sterilized is transferred to rapidly agitator tank, is diluted with water to water content 85%；
S7, composition adjustment: according to the acidity adjustment and sugar degree regulation for requiring progress raw material；
S8, inoculation yeast: inoculation saccharomyces cerevisiae is obtained to fermentation raw material；
S9, fermentation: will be placed at 22-28 DEG C the 4d that ferments to fermentation raw material, and fermentation temperature is 15-20 DEG C；
S10, mash filtrations: being transferred to squeezer for the mash fermented and be filtered, and removes wine mud, obtains clear wine liquid, so
It is temporary that it is transferred to canful in the wine storage tank of cleaning sterile afterwards；
S11, distillation: the clarification wine liquid that step S10 is obtained is placed in Charente distiller and is distilled；
S12, it multiple steams: slightly will evaporate brandy and be placed in Charente distiller again and carry out second distillation, it is former to obtain level-one brandy
Cooking wine and second level brandy raw material wine；
S13, dilution allotment: the pineapple brandy raw material wine of different cultivars, different batches is blent, and adjusts alcoholic strength to not
With the alcoholic strength that class product needs, blending processing, toning processing and conditioning function processing are carried out later；
S14, ageing: the deployed wine liquid of step S13 is stored in oak barrel, and ageing 2-4 obtains the pineapple of different grades
Brandy；
S15, inspection: carrying out freezing and filtering for the wine liquid after ageing, and rises again to 20 DEG C of canfuls and store, according to standard GB/
T11856-2008 tests；
S16, packaging: qualified wine liquid will be examined to be filled into vial with automatic filling machine, and covered, corrugated case is packed into, obtains
To pineapple brandy finished product, storage storage.
2. a kind of production method of pineapple brandy according to claim 1, which is characterized in that in the step S1,
The pineapple for reaching physiological maturity is chosen, 7-10 days before scheduled collecting time start, and acquire average sample, analysis measurement daily
The pol and acidity of fruit juice, standard as required determine the picking time of pineapple, and collected pineapple storage refrigeration is spare, storage
The storage warehouse of pineapple raw material or workshop need disinfection and sterilization in advance.
3. a kind of production method of pineapple brandy according to claim 1, which is characterized in that in the step S4,
Free juice is collected in juice-extracting process, as the raw material for producing high-end pineapple brandy, then carries out continuous expression separation,
In, skin slag is as the raw material for producing common brandy, and obtained squeezing juice separation juice is as production middle and high end pineapple brandy
The raw material of wine.
4. a kind of production method of pineapple brandy according to claim 1, which is characterized in that in the step S7,
Acidity adjustment is that titratable acidity is adjusted using malic acid to 0.8, and sugar degree regulation is that pol is adjusted using glucose syrup to 13.5%.
5. a kind of production method of pineapple brandy according to claim 1, which is characterized in that in the step S8,
Saccharomyces cerevisiae uses AS2.399 yeast, and the dosage of saccharomyces cerevisiae is 2% of total mass of raw material after composition adjustment.
6. a kind of production method of pineapple brandy according to claim 1, which is characterized in that in the step S11,
It is slightly to evaporate brandy that distillation, which obtains the fraction that alcohol content is 22%-25%, and the alcohol content that the distillation later period obtains is 0%-
20% fraction is aqua aromatica, is stored for future use in aqua aromatica merging oak barrel.
7. a kind of production method of pineapple brandy according to claim 1, which is characterized in that in the step S12,
The foreshot's fraction and liquor tailing fraction that removal second distillation obtains, middle fraction is level-one brandy raw material wine, by second distillation
Mixing is collected in head fraction and end cuts, is distilled again, obtains second level brandy raw material wine；Alcohol content is 0%-20%'s
Fraction is aqua aromatica, is stored for future use in aqua aromatica merging oak barrel.
8. a kind of production method of pineapple brandy according to claim 1, which is characterized in that in the step S13,
Blending processing carries out blending using the aqua aromatica that step S11 and step S12 are obtained, and toning processing is mixed colours using caramel, adjusted
Function treatment is that the nutritive effect factor is added.
9. a kind of production method of pineapple brandy according to claim 1, which is characterized in that in the step S16,
High temperature sterilization is carried out to all devices, pipeline, charging basket and whole outlets before filling, with aseptic water washing bottle wine, bottling department sterilization
Filling, tamponade etc. is carried out after processing, bottle placer stores vinasse 100 DEG C of hot-water sterilization function half an hour, storage 70% alcohol of wine tube head
Clean sterilization, bottling department air ultraviolet sterilization.
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| CN110184158A (en) * | 2019-06-24 | 2019-08-30 | 李建坤 | A method of brandy is manufactured using pineapple |
| CN112226320A (en) * | 2020-10-21 | 2021-01-15 | 中国热带农业科学院农产品加工研究所 | Pineapple brandy based on low-temperature mixed fermentation and brewing method |
| CN114106952A (en) * | 2020-08-29 | 2022-03-01 | 黄克树 | Fruit brandy manufacturing process |
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