CN101560452A - Processing technique of lichee brandy - Google Patents
Processing technique of lichee brandy Download PDFInfo
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- CN101560452A CN101560452A CNA2009100395077A CN200910039507A CN101560452A CN 101560452 A CN101560452 A CN 101560452A CN A2009100395077 A CNA2009100395077 A CN A2009100395077A CN 200910039507 A CN200910039507 A CN 200910039507A CN 101560452 A CN101560452 A CN 101560452A
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- 235000013532 brandy Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 26
- 235000014101 wine Nutrition 0.000 claims abstract description 66
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 238000004821 distillation Methods 0.000 claims abstract description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 235000021022 fresh fruits Nutrition 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 7
- 238000003483 aging Methods 0.000 claims description 6
- HWJPHQNEWARZLH-UHFFFAOYSA-N 1,1,2,2,3,3,4,4,5,5-decafluoro-6,6-bis(trifluoromethyl)cyclohexane Chemical compound FC(F)(F)C1(C(F)(F)F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C1(F)F HWJPHQNEWARZLH-UHFFFAOYSA-N 0.000 claims description 5
- 238000011282 treatment Methods 0.000 claims description 5
- 238000013467 fragmentation Methods 0.000 claims description 4
- 238000006062 fragmentation reaction Methods 0.000 claims description 4
- 238000000746 purification Methods 0.000 claims description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 229940095064 tartrate Drugs 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000001577 simple distillation Methods 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000002803 maceration Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000183278 Nephelium litchi Species 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000031018 biological processes and functions Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004508 fractional distillation Methods 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- 230000003450 growing effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000020413 lychee juice Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
Images
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- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a processing technique of lichee brandy, including the steps as below: fresh lichee fruits are broken, and acid is added till 6.0g to 7.0 g/l during breaking; 30 to 120 mg/l of pectase and 250 to 500 mg/l of yeast are added to the fruit juices, the operation of starting fermentation is carried out during zymohydrolysis, and the operation of maceration and zymohydrolysis is carried out for 6 to 8 hours at the temperature between 12 and 20 DEG C; the mixture obtained is led into a fermentation cylinder to be fermented for 7 to 10 days at the temperature between 14 and 20 DEG C, and the operation of fermentation is stopped when the content of residual sugar is lower than 2g/l; the operation of twice distillation is carried out, head and last flows are cut down during first simple distillation, the alcohol content of the simple distillate is regulated to the degree of 29 percent Vol; and heads, first wine, second wine, feints and aromatic water are respectively cut down according to the alcohol content during secondary fine distillation. The processing technique has the advantages of favorable zymohydrolysis effect, high rate of juice yield and effective inhabitation of bacteria growth; the lower temperature fermentation and the grading wine cutting can keep the fragrance and the taste of wine, and the processing technique is suitable for preparing the lichee brandy.
Description
Technical field
The present invention relates to a kind of production of fruit juice wine, particularly a kind of lichee fresh fruit of using, the processing method of producing lichee brandy through biological process.
Technical background
Lichee is the well-known at all times good fruit in the south of the Five Ridges in China, belongs to sapindaceous plant, is rich in sugar, protein multivitamin, fat, citric acid, pectin and phosphorus, iron etc., is the fruit to the human body beneficial, but also is to cannot say for sure bright fruit; Also be difficult to store.The deep processing of lichee is exactly the problem and the direction of tackling of key scientific and technical problems always.Lichee can be used as liquor-making raw material, produces lichee fruit wine and its, but mostly is sweet type lichee fruit wine and its, and it is higher to contain total reducing sugar.Producing aspect the lichee brandy, because the lichee crushing juice rate is low, and the leavening temperature of the former wine of lichee is difficult to control, is difficult to brew be used for the former wine of brandy distillatory fine lichee.
Chinese patent application number 200510101388.5 " lichee brandies and preparation method thereof " (publication number CN1814729A), a kind of preparation method of lichee brandy is disclosed, be with litchi pulp, pomace or wine pin are raw material, with isopyknic saccharic acid water 25 ℃～30 ℃ fermentations, reach 8.5%～10% to alcoholic strength, former wine after the fermentation carries out once, second distillation, distill for the second time resulting original brandy, the wine degree is 55%～60% (V/V), ageing in oak barrel again, and processing thereafter comprises cold stabilizing treatment, blend, filter etc.By this method system wine, at first be that crushing juice rate is low, what be used to be fermented into wine is not pure Lychee juice, is difficult to brew the former wine with lichee special favor; Once more,, do not carry out fractional distillation, and the wine behind the simple distillation spends lowly, influenced the quality of second distillation the distillation of former wine; In addition, leavening temperature is higher, lacks the measure that suppresses varied bacteria growings such as acetic bacteria, also can have influence on crushing juice rate, and have influence on the fragrance and the taste of fermented wine.
Summary of the invention
The objective of the invention is to avoid above-mentioned the deficiencies in the prior art part, and a kind of lichee enzymolysis crushing juice rate height is provided, the taste delicate fragrance of fermented wine is easily clarified, and can keep the production technique of the lichee brandy of lichee peculiar taste.
Purpose of the present invention can reach by following measure:
A kind of production technique of lichee brandy comprises the lichee fresh fruit is comprised broken processing that through enzymolysis, fermentation, second distillation, ageing, purification, treatment process make lichee brandy, it is characterized in that,
1., add acid when broken: to sugar degree when the lichee fresh fruit of 120g/l～160g/l carries out pulp crushing, in fruit juice, add tartrate, to containing total acid 6.0g/l～7.0g/l;
2., enzymolysis limit, limit starts fermentation: in broken good pulp, fruit juice, the good polygalacturonase 30mg/l～120mg/l of adding activation, and S. cervisiae 250mg/l～500mg/l start fermentation; Under 12 ℃～20 ℃ temperature, dipping enzymolysis 6 hours～8 hours obtains the clear juice of fermentation;
3., low temperature fermentation: the clear juice of above-mentioned fermentation is moved into fermentor tank, and the control leavening temperature is at 14 ℃～20 ℃, fermentation time 7 days～10 days, residual sugar content is lower than 2g/l to the clear juice, stops fermentation, obtains lichee and distills former wine;
4., secondary distillation: above-mentioned lichee is distilled former wine changes in the distiller, carry out second distillation, distillatory distillate for the second time, cutting is foreshot, one-level wine, secondary wine, wine tail and aqua aromatica.
Above-mentioned secondary distillation is that in the Charente distiller, the distillation of carrying out the earlier first time is to pinch to remove the wine tail of its distillate alcoholic strength below 5%Vol; And then distillate adjusts alcoholic strength to 29%Vol, carries out distillation second time again, and pinch foreshot who removes low wine volume 1% of the elder generation of distillation this time begins to connect one-level wine; When alcoholic strength reaches 58%Vol, switch, begin to connect secondary wine; When the distillate alcoholic strength reaches 29%Vol～31Vol, begin to connect the wine tail, when the distillate alcoholic strength is 1%Vol～2%Vol, stop distillation, raffinate is an aqua aromatica.
The above-mentioned processing to the lichee fresh fruit comprises sorting, cleans peeling, stoning, fragmentation.
Above-mentioned purification, treatment process comprise the original brandy ageing after 6 months in oak barrel after distillation, the allotment of being carried out, and after through three allotments, the alcoholic strength that reduces brandy is to 40%Vol～45%Vol; Under-14 ℃～-18 ℃ temperature, in one week of refrigerated storage, filter packing then again.
At above-mentioned fermentation procedure, the lichee that is obtained distills the alcoholic strength of former wine at 7%Vol～9%Vol.
Production technique of the present invention has following advantage:
1. hydrolysis result is good, the crushing juice rate height.This technology is to pulp crushing the time, and in time supplemental acid is regulated acid or alkali environment, can suppress the breeding growth of microorganism, particularly acetic bacteria, helps saccharomycetic fermentation; And, adopt enzymolysis limit, limit to start the technology of fermentation, suppress the growth of assorted bacterium such as acetic bacteria effectively, adding is enzymolysis at a lower temperature, crushing juice rate reaches more than 82%, obtains the good clear juice of fermentation of quality.
2. low temperature fermentation, wine product features good taste.Under lower optimal temperature, the wine that yeast fermentation goes out has fresh happy people's fruital, and salubrious, soft taste has been avoided existing rough taste under the hot conditions, and is fineless and smooth, is difficult for clarification, and winestone is separated out less and slow, shortcomings such as the cold stability difference of wine.
3, secondary distillation, wine is cut in classification, can keep distinctive fragrance of lichee and local flavor to greatest extent.
4, because the fresh fruit of screening requires sugar degree at 120g/l～160g/l, can guarantee that former wine wine degree is between 7%～9%.
The present invention is done the narration of further indefiniteness below in conjunction with drawings and Examples.
Description of drawings
Fig. 1 is a technological process of production synoptic diagram of the present invention.
Embodiment
Earlier raw material lichee fresh fruit is screened, require the fresh fruit sugar degree about 120g/l～160g/l, clean, peeling stoning in the special peeling stoner that is exclusively used in lichee is carried out fragmentation to pulp.Add tartrate to containing total acid 6.0g/l～7.0g/l when broken.
Litchi pulp, fruit juice that fragmentation is good are delivered in the impregnating autoclave together, in every liter of fruit juice, add the good polygalacturonase 30mg～120mg of activation, and S. cervisiae 250mg～500mg, enzymolysis limit, limit starts fermentation, and start refrigerator fruit juice is lowered the temperature, keep the dipping hydrolysis temperature at 12 ℃～20 ℃, the time obtained the clear juice of fermentation at 6 hours～8 hours.
The evaporator supplypump that will ferment is gone in the fermentor tank, proceed to ferment, temperature is controlled at 14 ℃～20 ℃ low temperature, fermentation time 7～10 days, when sugar degree is lower than 2g/l to fermented liquid, treats yeast and the sedimentation of wine pin, remove the wine pin, obtain lichee and distill the alcoholic strength of former wine at 7%Vol～9%Vol.
Above-mentioned lichee is distilled former wine move in the Charente distiller, carry out second distillation, and wine is cut in classification.Simple distillation leaves out the beginning and the end for the first time.When simple distillation to temperature reaches 80 ℃, begin to connect wine, less than 5%Vol, pinch and remove this wine tail until alcoholic strength; The alcoholic strength of adjusting distillate changes smart distillation over to when the 29%Vol left and right sides; Pinch earlier in the essence distillation stage and to go 1% foreshot, begin to connect one-level wine, when the distillate alcoholic strength reaches 58%Vol, cut wine, begin to connect secondary wine, when alcoholic strength reaches 30%Vol, begin to connect the wine tail, strengthen the distillation firepower, when alcoholic strength reaches 2%Vol, stop distillation.Through this second distillation, be classified as one-level wine, secondary wine and wine tail.Going out the wine temperature in the still-process is controlled at less than 16 ℃.
With the original brandy (alcoholic strength is about 68%Vol) that above-mentioned distillation obtains, be stored in and carry out ageing in the oak barrel, the time is more than 6 months.Need carry out three allotments during the ageing and fall the wine degree, the wine degree that makes final brandy is about 40%Vol～45%Vol.Fall wine deployed low wine degree brandy earlier when spending, store for some time, mixes with original brandy in the oak barrel again, with realization degree of falling.Deployed brandy is one week of refrigerated storage under-14 ℃～-18 ℃ temperature, more after filtration, the packing dispatch from the factory.This technology is applicable to the production of lichee brandy.
Claims (7)
1, a kind of production technique of lichee brandy comprises the lichee fresh fruit is comprised broken processing that through enzymolysis, fermentation, second distillation, ageing, purification, treatment process make lichee brandy, it is characterized in that,
1., add acid when broken: to sugar degree when the lichee fresh fruit of 120g/l～160g/l carries out pulp crushing, in fruit juice, add tartrate, to containing total acid 6.0g/l～7.0g/l;
2., enzymolysis limit, limit starts fermentation: in broken good pulp, fruit juice, add activation good polygalacturonase 30mg/l～120mg/l and S. cervisiae 250mg/l～500mg/l, start fermentation; Under 12 ℃～20 ℃ temperature, dipping enzymolysis 6 hours～8 hours obtains the clear juice of fermentation;
3., low temperature fermentation: the clear juice of above-mentioned fermentation is moved into fermentor tank, and the control leavening temperature is at 14 ℃～20 ℃, and fermentation time 7 days～10 days when residual sugar content is lower than 2g/l in the extremely clear juice, stops fermentation, obtains lichee and distills former wine;
4., secondary distillation: above-mentioned lichee is distilled former wine changes in the distiller, carry out second distillation, distillatory distillate for the second time, cutting is foreshot, one-level wine, secondary wine, wine tail and aqua aromatica.
2, the production technique of lichee brandy according to claim 1 is characterized in that, described secondary distillation is that in the Charente distiller, the distillation of carrying out the earlier first time is to pinch to remove the wine tail of its distillate alcoholic strength below 5%Vol; And then distillate adjusts alcoholic strength to 29%Vol, carries out distillation second time again, and pinch foreshot who removes low wine volume 1% of the elder generation of distillation this time begins to connect one-level wine; When alcoholic strength reaches 58%Vol, switch, begin to connect secondary wine; When the distillate alcoholic strength reaches 29%Vol～31Vol, begin to connect the wine tail, when the distillate alcoholic strength is 1%Vol～2%Vol, stop distillation, raffinate is an aqua aromatica.
3, the production technique of lichee brandy according to claim 1 and 2 is characterized in that, described processing to the lichee fresh fruit comprises sorting, cleans peeling, stoning, fragmentation.
4, the production technique of lichee brandy according to claim 1 and 2, it is characterized in that, described purification, treatment process, comprise the original brandy ageing after 6 months in oak barrel after distillation, the allotment of being carried out, after through three allotments, the alcoholic strength that reduces brandy is to 40%Vol～45%Vol; Under-14 ℃～-18 ℃ temperature, in one week of refrigerated storage, filter packing then again.
5, the production technique of lichee brandy according to claim 1 and 2 is characterized in that, at described fermentation procedure, the lichee that is obtained distills the alcoholic strength of former wine at 7%Vol～9%Vol.
6, the production technique of lichee brandy according to claim 3 is characterized in that, at described fermentation procedure, the lichee that is obtained distills the alcoholic strength of former wine at 7%Vol～9%Vol.
7, the production technique of lichee brandy according to claim 4 is characterized in that, at described fermentation procedure, the lichee that is obtained distills the alcoholic strength of former wine at 7%Vol～9%Vol.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100395077A CN101560452B (en) | 2009-05-15 | 2009-05-15 | Processing technique of lichee brandy |
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| CN2009100395077A CN101560452B (en) | 2009-05-15 | 2009-05-15 | Processing technique of lichee brandy |
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| CN101560452A true CN101560452A (en) | 2009-10-21 |
| CN101560452B CN101560452B (en) | 2012-07-25 |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102168003A (en) * | 2011-02-22 | 2011-08-31 | 广东帝浓酒业有限公司 | Litchi brandy and production method thereof |
| CN103045425A (en) * | 2011-10-12 | 2013-04-17 | 西南科技大学 | Kiwifruit brandy and processes |
| CN103103049A (en) * | 2011-11-11 | 2013-05-15 | 西南科技大学 | Mulberry brandy and process thereof |
| CN103160409A (en) * | 2013-04-02 | 2013-06-19 | 青海互助青稞酒股份有限公司 | Wild oat whisky and preparation technique thereof |
| CN103333771A (en) * | 2013-07-25 | 2013-10-02 | 张建国 | Production method of litchi brandy |
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| CN102168003B (en) * | 2011-02-22 | 2012-09-19 | 广东帝浓酒业有限公司 | Litchi brandy and production method thereof |
| CN102168003A (en) * | 2011-02-22 | 2011-08-31 | 广东帝浓酒业有限公司 | Litchi brandy and production method thereof |
| CN103045425B (en) * | 2011-10-12 | 2014-11-05 | 西南科技大学 | Kiwifruit brandy and processes |
| CN103045425A (en) * | 2011-10-12 | 2013-04-17 | 西南科技大学 | Kiwifruit brandy and processes |
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| CN108660020A (en) * | 2018-05-24 | 2018-10-16 | 广西运亨酒业有限公司 | A kind of lichee brandy and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN101560452B (en) | 2012-07-25 |
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