CN103160403A - Production method for blueberry brandy - Google Patents

Abstract

The invention discloses a production method of blueberry brandy, which belongs to the production method of alcoholic beverages. The method comprises: (1) screening, crushing and beating of blueberries; (2) adjustment of raw material components; (3) fruit pulp fermentation; (4) filtration and separation; (5) skin dregs fermentation; (6) secondary filtration; (7) Storing at constant temperature; (8) Blending and blending; (9) Freezing and clarification; (10) Low temperature filling. The characteristics of the method of the present invention are that one is to change the previous clear juice fermentation method, and adopt the secondary fermentation and blending method of mixed fermentation of 100% pure blueberry crushed juice and skin dregs, and re-fermentation of the filtered skin dregs; second, the blueberry brandy produced, The alcohol content is 38%~43% (volume fraction), and the taste is pure and the flavor is outstanding. The invention is a new technology for deep processing of blueberries, which is suitable for producing blueberry brandy.

Description

A kind of production method of blueberry brandy

【 Technical field 】

The present invention relates to beverages, in particular to alcoholic beverages, especially to a production method of blueberry brandy.

[ Background Technology ]

Blueberry ( Blueberry ), also known as lingonberry, blueberry, is a deciduous evergreen shrub of the Rhododendronaceae Vaccinium. Blueberry fruit has extremely strong medicinal and nutritional health functions. According to the comprehensive analysis of 14 varieties of blueberry fruit imported from the United States by relevant departments, the content of anthocyanins in every 100g of fresh fruit is as high as 163mg, protein 400-700mg, vitamin A up to 81-100 international units, vitamin E 2.7-9.5mg, SOD 39 international units, also rich in K, Fe, Zn, Ca and other mineral elements. According to relevant studies, it has strong antioxidant properties, can promote resynthesis of retinoid, improve circulation, anti-ulcer, anti-inflammation, improve immunity, enhance heart function, anti-cardiovascular disease, anti-aging, anti-cancer and anti-aging. Mutations and other physiologically active functions are called third-generation fruits. It is the fastest growing third-generation fruit tree variety integrating nutrition and health care in the world in recent years.

The winemaking technology using blueberries as raw materials has been developed in recent years. At present, the relevant schemes in the Chinese patent database include No. 200610134929.9 "Brewing Method of Blueberry Wine", No. 200710011761.7 "Blueberry Beer and Its Brewing Method", No. 200910072744.3 "Blueberry (Bilberry) Brandy Wine and Its Production Technology" and No. 201010240709.0 "Manufacturing method of a kind of whole juice blueberry sparkling wine", etc. In the prior art, the production of blueberry brandy mostly follows the production of grape brandy, but the blueberry production is limited, far less than the scale of grapes. Coupled with the characteristics of low juice yield and high acidity, it is impossible to obtain good quality by using conventional Cognac technology.

【 Content of invention 】

The purpose of the present invention is to provide a production method of blueberry brandy, which overcomes the defects of the prior art to produce blueberry brandy with pure taste and outstanding flavor.

To achieve the above object, the method provided by the inventor is:

(1) Screening, crushing and beating of blueberries

Ripe blueberries are picked, rotten and raw green fruits are selected by manual screening twice, crushed and beaten into pulp with skin, and sent to ferment;

(2) Adjustment of raw material composition

The sugar content of blueberry pulp is calculated according to the alcohol content of 8% to 9%, and some dehydrated blueberry fruit or concentrated juice is used to adjust the sugar to make the product meet the needs;

(3) Fruit pulp fermentation

Put the blueberry pulp into the fermentation tank, add active dry yeast, and control the temperature at 23°C~26°C for continuous fermentation for more than 10 days, during which ventilation and stirring are carried out; after 15 days of fermentation, detect residual sugar and volatile acid, and taste the taste of the original wine. filter after request;

(4) Filtration separation

Filtrating the fermented liquid, separating the original wine and skin dregs, distilling the original wine immediately, and storing the obtained original wine and original brandy for later use;

(5) Skin dregs fermentation

The filtered skin dregs continue to ferment in the fermenter at a constant temperature of 2°C to 4°C and sealed for 25 to 30 days;

(6) Secondary filtration

After the skin dregs fermentation is completed, filter to filter out the waste skin dregs, distill the filtrate immediately, and store the obtained skin dregs original brandy for future use;

(7) Constant temperature storage

Add oak chips to the raw wine brandy and skin dregs original brandy respectively, carry out constant-temperature sealed storage for 2 months, and carry out alcohol reduction and storage in stages to obtain raw wine brandy and skin dregs brandy;

(8) Deployment and coordination

Blending the skin brandy and original wine brandy after the reduction and storage, and then storing for 8 months to obtain aged wine;

(9) Frozen clarification

Freeze the aged wine to -15°C in the freezer for 7 days, filter the sediment and promote the stability of the brandy;

(10) Low temperature filling

The filtered filtrate is brandy, and it is filled at 4°C to obtain the product blueberry brandy.

In the above step (1), the beaten pulp with skin must be sent to ferment within 4 hours to prevent the pulp from going bad.

In the above-mentioned step (2), the concentrated juice is blueberry juice with a concentration of 65 °Bx; the sugar content of the raw material is about 18 °Bx after the sugar adjustment, and the pH value is adjusted at 3.3.

In the above step (3), the detected residual sugar index is <4g/L; the detected volatile acid index is ≤0.5g/L.

In the above step (4), the alcohol content (volume fraction) of the original brandy of the original wine is 65% to 70%.

In the above-mentioned step (7), the amount of the added oak chips is controlled to be 3g/L, and the alcohol content is reduced so that the final alcohol content (volume fraction) is 38% to 43% (recorded as 38° to 43°) .

In the above step (8), during the storage period, 17-20 mg/L of oxygen is regularly introduced into the blended wine to promote the oxidation reaction and make it have a brandy-aged flavor.

In the above step (9), the precipitate is an ester compound.

The characteristics of the method of the present invention are as follows: one is to change the previous clear juice fermentation method, and adopt the secondary fermentation and blending method in which 100% pure blueberry crushed juice and skin dregs are mixed and fermented, and the filtered skin dregs are fermented again; the other is the blueberry brandy produced The wine has an alcohol content of 38% to 43% (volume fraction), and has a pure taste and outstanding flavor. It is a new technology for deep processing of blueberries and is suitable for the production of blueberry brandy.

【Description of drawings】

Accompanying drawing is the process flow block diagram of the inventive method.

【 Specific implementation 】

Example:

The blueberry planted on a large scale in Xiasi Town, Majiang County, Guizhou Province, which has the largest blueberry planting area in my country, is used as raw material. The anthocyanin content in 100g of fresh fruit is as high as 250mg, which has a comparative advantage in raw materials.

The blueberries are picked when the ripeness reaches the requirement, and the green and moldy fruits are manually screened, washed, crushed and beaten, and fermented within 4 hours to ensure the freshness and purity of the raw materials;

Then carry out raw material adjustment: the raw material wine of brandy is counted as 9%, and the sugar content of raw material is 19 ° Bx, and sugar content adjustment uses partly dehydrated fruit or concentrated juice; pH value is adjusted at 3.3;

Put the blueberry pulp into the fermentation tank, add 0.25g/kg active dry yeast, and control the temperature at 23°C~26°C for continuous fermentation for more than 10 days, with ventilation and stirring during the period; detect residual sugar and volatile acid after 15 days of fermentation, and taste The taste of the original wine is filtered after meeting the requirements;

The fermented liquid is filtered to separate the original wine and skin dregs; the filtered original wine is immediately distilled to obtain the original wine with an alcohol content (volume fraction) of 65% to 70% for storage and standby;

The separated skin dregs are fermented at a constant temperature of 4° C. for 25 days, and then a double distillation method is used to obtain 65% to 70% (volume fraction) of the skin dregs original brandy.

Add 3g/L oak chips to the original brandy of the original wine and the original brandy of the skin dregs to carry out artificial aging operation, then seal it at a constant temperature at 37°C, store it for 2 months, and reduce the alcohol content twice, the first time The alcohol content is reduced to about 50% of the volume fraction for the first time, and the storage time is slightly longer, and the alcohol content is reduced to 38% to 43% for the second time; during the storage period, regular oxygenation promotes the oxidation reaction;

Afterwards, blend the spare skin brandy and original wine brandy, store it for another 8 months, and regularly inject 18 mg/L of oxygen into the blended wine to obtain aged wine;

Finally, freeze the aged wine after storage to -15°C in the freezer, place it for 7 days, filter the sediment in it, and promote the stability of the brandy; low-temperature filling, capping, labeling, packing and storage at 4°C , to obtain the product blueberry brandy.

Claims (8)

1. the production method of a blueberry brandy, its feature comprises:

(1) screening of blue berry, crushing and beating

Pluck ripe blue berry, select mildew and rot, living Chinese olive through artificial twice screening, break into the belt leather pulp after fragmentation, send to fermentation;

(2) adjustment of material composition

The pol of blueberry slurry is calculated by generating wine degree 8%～9%, uses partial dehydration blue berry or inspissated juice to transfer sugar, and product is suited the requirements;

(3) fruit jam fermentation

Blueberry pulp is sent into fermentor tank, add active dry yeast, temperature is controlled under 23 ℃ ~ 26 ℃ continuously fermented more than 10 days, during the stirring of ventilating; Ferment and detect residual sugar and volatile acid after 15 days, and taste former wine taste, rear filtration meets the requirements;

(4) filtering separation

Fermentation materials is filtered, isolate former wine and skin slag, former wine distills immediately, the former wine original brandy wine storage that obtains, standby;

(5) skin slag fermentation

The skin slag that filters continues in fermentor tank 2 ℃～4 ℃ lower constant temperature, sealing and fermenting 25～30 days;

(6) secondary filtration

After the fermentation of skin slag is completed, filter, leach the scrap leather slag, filtrate is distilled immediately, the skin slag original brandy wine storage that obtains, standby;

(7) constant temperature stores

Add respectively oak chip to carry out the artificial-aging operation in former wine original brandy wine and in skin slag original brandy wine, constant temperature sealed storage 2 months, and the wine degree falls by stages;

(8) allotment hooks and transfers

Standby skin slag brandy and former wine aquavit are hooked accent, then store 8 months, obtain ageing wine;

(9) freezing clarification

Ageing wine is refrigerated to-15 ℃ in refrigeration chamber, placed 7 days, filter wherein throw out, and promote the stable of brandy;

(10) cold-aseptic filling

The filtrate of filtering is brandy, 4 ℃ of lower cans, obtains product blueberry brandy.

2. in accordance with the method for claim 1, it is characterized in that in (1) step, the belt leather pulp that breaks into was sent to fermentation in 4 hours.

3. in accordance with the method for claim 1, it is characterized in that in (2) step, described inspissated juice is that concentration is the blueberry juice of 65 ° of Bx; After described accent sugar, the raw material pol is at 18 ° of Bx, and the pH value is adjusted at 3.3.

4. in accordance with the method for claim 1, it is characterized in that in (3) step, the residual sugar index of described detection is＜4g/L; The volatile acid index of described detection is≤0.5g/L.

5. in accordance with the method for claim 1, it is characterized in that in (4) step, the volume fraction of described original brandy wine is 65%～70%.

6. in accordance with the method for claim 1, it is characterized in that in (7) step, the described amount of oak chip that adds is controlled to be 3g/L, the described wine degree that falls is that to make final alcohol volume fraction be 38%～43%.

7. in accordance with the method for claim 1, it is characterized in that regularly passing into the oxygen of 17 ~ 20mg/L between the described shelf lives to the wine that hooks accent in (8) step.

8. in accordance with the method for claim 1, it is characterized in that in (9) step, described throw out is ester compound.

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