CN104195002B - A kind of production method of mulberries brandy - Google Patents

Abstract

The invention relates to a production method of mulberry brandy, belonging to the technical field of brewing, including screening and crushing of raw materials, adjustment of raw material components, fruit pulp fermentation, filtration separation, pomace fermentation, secondary filtration, color matching, constant temperature storage, and deployment Blending, freezing clarification, low temperature filling and other steps. The invention improves the previous clear juice fermentation method, overcomes the characteristics of low mulberry yield, lower sugar content than grapes, and high acidity, and prepares mulberry brandy with unique flavor and alcohol content of 40%-43%.

Description

A kind of production method of mulberry brandy

technical field

The invention belongs to the technical field of brewing, in particular to a production method of mulberry brandy.

Background technique

Mulberry is very reddish-purple or black oval-shaped aggregate fruit, with thick juice, sweet and sour fragrance, rich in selenium, resveratrol, anthocyanins, amino acids, flavonoids, polysaccharides, calcium, iron, potassium, phosphorus, zinc and other minerals , It also contains a large amount of free acid and various amino acids, as well as trace elements needed by the human body, carotene, fructose, etc.

my country is the birthplace of sericulture in the world, rich in resources, and the output of mulberry ranks first in the world. Mulberry is a hot berry with thin skin, rich juice and rich nutrition. However, it has strong seasonality. It is not resistant to storage at room temperature and is easy to rot and deteriorate. After picking, it should be processed in time to extend its shelf life, or to process and produce other mulberry products, such as canned mulberry, mulberry paste, mulberry drink, mulberry vinegar, mulberry wine, etc. The value of mulberry is so high, but the degree of industrialization is not high at present. There are many methods for making mulberry liquor among the people, but these mulberry liquors have problems in the production process, so the quality and taste of the wine produced are relatively poor. In the prior art, the production of mulberry brandy mostly follows the production of grape brandy, which also includes the coloring of the brandy. General brandy will be aged in oak barrels before bottling, so that the color of the wine will change from the original transparent colorless Because of the different color changes in the storage of brandy in each barrel, manual adjustment is required to maintain the consistency of color between different batches of products. Sugaring color is generally used, but my country's caramel industry is very Backward, most of the output is produced by workshop-style manual methods, and there are very few manufacturers that can produce with more scientific methods, and can only produce a single salt-resistant caramel used in soy sauce, with poor quality and hygienic indicators Also very poor. Recently, 4-methylimidazole, which may cause cancer, was detected again in the caramel coloring added to Pepsi-Cola. Although there is controversy about whether 4-methylimidazole is carcinogenic to humans, existing data show that it may cause cancer in animals. Therefore, caramel pigments should be used with caution in coloring brandy. Using natural pigments to color brandy can prevent the uneven product quality of caramel pigments on the market from producing harmful substances to brandy. In addition, mulberry also has the characteristics of limited yield, far smaller scale than grapes, lower sugar content than grapes, and high acidity, making it impossible to obtain good quality by using conventional techniques.

Contents of the invention

The purpose of the present invention is to provide a kind of production method of mulberry brandy, overcome the defective of prior art, to make mulberry brandy with pure taste and unique flavor.

In order to achieve the above object, the technical solution adopted by the present invention is: a production method of mulberry brandy, comprising the following steps:

(1) Screening and crushing: picking and selecting mulberry fruits with good maturity and integrity, crushing and pressing into pulp; storing in stainless steel tanks, and immediately adding 50mg/L SO ₂ to prevent oxidation and inhibit the growth of miscellaneous bacteria;

(2) Adjustment of raw material components: adjust the sugar content and pH of the mulberry pulp, so that the alcohol content reaches 8%-12% after the fermentation is finished;

(3) Fermentation of fruit pulp: send mulberry pulp into a fermenter, add active dry yeast, make continuous fermentation at a temperature lower than 22°C for more than 10 days, and carry out ventilation and stirring during the period; after 15 days of fermentation, the residual sugar content of the fermentation liquid and volatile acid content were tested, and the taste of the original wine was tasted;

(4) Filtration and separation: the fermented material is filtered and separated, the pomace obtained by filtration is for subsequent use, the original wine obtained after separation is immediately distilled, and the original brandy of the obtained original wine is stored for subsequent use;

(5) Fermentation of pomace: the pomace obtained by filtering continues to ferment for 25-30 days in a fermenter at a constant temperature of 2°C-4°C and under sealed conditions;

(6) secondary filtration: after the pomace fermentation is completed, filter, the gained filtrate is distilled immediately, and the former brandy of the pomace is stored for subsequent use;

(7) Color matching and constant temperature storage: soak 25g safflower in 900mL diluted brandy, stir intermittently 2-3 times a day, soak at room temperature for 15 days, filter to obtain a clear mother liquor with dark red color, and store it in a sealed container; add the mother liquor to Stir it into the brandy, mix it thoroughly, mix the color, carry out artificial aging operation, store it in a constant temperature seal for 2 months, and reduce the alcohol content and store it in stages to obtain raw wine brandy and pomace brandy.

(8) Blending and blending: blending the original wine brandy and pomace brandy after the reduction and storage, and storing for 8 months to obtain aged wine;

(9) Frozen clarification: keep the aged wine at -15°C for 7 days, and filter while cold to promote the stability of the brandy;

(10) Filling at low temperature: filling the filtered filtrate at 4°C to obtain the mulberry brandy.

In the above brewing method, the pulp in step (1) is fermented within 2-4 hours.

In the above brewing method, the adjustment of mulberry pulp sugar content in step (2) is adjusted with dehydrated mulberry fruit or/and mulberry fruit juice with a concentration of 65°Bx; the adjusted raw material sugar content is controlled at 23°Bx, and the pH value is adjusted to 3.2 -3.5.

In the above brewing method, the detected residual sugar content of the fermentation broth in step (3) is <4g/L, and the detected volatile acid content is ≤0.5g/L.

In the above brewing method, the volume fraction of the original brandy in the step (4) is 65%-70%.

In the above brewing method, the alcohol content of the diluted brandy in step (7) is 40%-43%, the mass percentage of the mother liquor in the stirring and toning is 2%-4%, and the mass percentage of the brandy is 96%. %-98%.

In the above-mentioned brewing method, the oxygen of 17-20 mg/L is passed into the blended mulberry brandy regularly during the storage period described in step (8).

The beneficial effects of the present invention are:

1) Adopt the secondary fermentation and blending method of 100% pure mulberry crushed juice and pomace mixed fermentation, filtered fruit residue fermented again, improve the previous clear juice fermentation method, overcome the low yield of mulberries, and the sugar content is lower than that of grapes, Characterized by high acidity.

2) Use saffron to color the brandy, which can prevent the caramel pigments on the market with uneven product quality from producing substances that are not conducive to human health; and can make the brandy golden yellow, crystal clear, and have an aged fruity aroma The mellow aroma of saffron heightens the essence, rounds out the palate, and promotes health.

3) The mulberry brandy produced has an alcohol content of 40%-43% (volume fraction), and has pure taste and unique flavor.

Description of drawings

Fig. 1 is a process flow diagram of the method of the present invention.

detailed description

The mulberries grown in Huazhou, Guangdong are used as raw materials, and 100g of fresh fruits contain anthocyanins as high as 250mg, which has comparative advantages in raw materials.

When the maturity of the mulberry fruit reaches the requirement, it is picked manually, and the green fruit and moldy fruit are manually screened, cleaned, crushed and beaten, and fermented within 2-4 hours to ensure the freshness and purity of the raw material;

Carry out raw material adjustment then: the raw material wine of brandy is in 11%, and raw material sugar content is at 22 ° of Bx, and sugar content adjustment uses part depleted fruit or concentrated juice; pH value is adjusted between 3.2-3.5;

Put the mulberry pulp into the fermentation tank, add 0.25g/kg active dry yeast, and keep the temperature below 22°C for continuous fermentation for more than 10 days, during which ventilation and stirring are carried out; after 15 days of fermentation, detect the residual sugar and volatile acid, and taste the taste of the original wine, Filter after meeting the requirements; filter the fermented liquid to separate the original wine and skin dregs; distill the filtered original wine immediately to obtain the original brandy of the original wine with an alcohol content (volume fraction) of 65%-70% for storage and standby;

The isolated pomace is fermented at a constant temperature of 4° C. for 25 days, and then a secondary distillation method is used to obtain 65%-70% (volume fraction) of the original pomace brandy.

Brandy is carried out toning, comprises the following steps: A. the preparation of mother liquor: weigh 25g saffron and add 900mL diluted back in the brandy that alcoholic strength is 40% (V/V), stir mixture 2-3 time every day intermittently, soak at normal temperature After 15 days, filter into the clarified mother liquor of dark red color, and seal it for storage; B. brandy coloring: mother liquor is added in the brandy and stirred and fully mixed, wherein the mass percentage of brandy is 97.5%, and the mass percentage of mother liquor is 2.5% , and then sealed at a constant temperature at 32°C, stored for 2 months, and the alcohol content was reduced twice, the first time the alcohol content was reduced to about 50% of the volume fraction, the storage time was a little longer, and the second alcohol content was reduced to 50%. 40%-43%; regular oxygenation during storage to promote oxidation reaction;

Afterwards, the standby pomace brandy and original wine brandy are blended, stored for another 8 months, and 18 mg/L of oxygen is regularly introduced into the blended wine to obtain aged wine;

Finally, freeze the aged brandy 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; fill, cap, label, and put it into storage at a low temperature of 4°C , to obtain the product mulberry brandy.

Claims (4)

1. a production method for mulberries brandy, is characterized in that, comprises the following steps:

(1) screening, fragmentation: pulp is squeezed in mulberry fruit fragmentation;

(2) adjustment of material composition: the pol of adjustment mulberries pulp and pH, after making fermentation ends, alcoholic strength reaches 8%-12%; Described adjustment mulberries pulp pol dehydration Mulberry fruit is or/and the mulberry fruit juice that concentration is 65 ° of Bx adjusts; After adjustment, raw material pol controls at 23 ° of Bx, and pH value is adjusted to 3.2-3.5;

(3) fruit jam fermentation: mulberries pulp is sent into fermentor tank, adds active dry yeast, makes to continuously ferment more than 10 days under lower than the condition of 22 DEG C, and period carries out ventilation and stirs; Ferment and after 15 days, fermented liquid residual sugar amount and volatile acid content are detected, and taste former wine taste;

(4) filtering separation: fermentation materials is carried out filtering separation, filtration gained pomace is for subsequent use, and separating obtained former wine distills immediately, and the former wine aquavit wine of gained stores for future use;

(5) pomace fermentation: gained pomace will be filtered and continue 2-4 DEG C of constant temperature, air-proof condition bottom fermentation 25-30 days in fermentor tank;

(6) secondary filtration: after pomace has been fermented, filters, and gained filtrate is distilled immediately, and gained Pomace Brandy wine stores for future use;

(7) toning and constant temperature store: use the brandy after dilution to soak Stigma Croci, and intermittent stirring 2-3 time, soaked at normal temperatures and within 15 days, filtered the dark red clarified mother liquor of acquisition color and luster afterwards every day; Mother liquor is joined in brandy to stir and fully mix toning, carry out artificial-aging operation, constant temperature sealed storage 2 months, and carry out falling wine degree and storage by stages; Cognac precision after described dilution is 40%-43%, and the mass percentage stirring mother liquor in toning is 2%-4%, and the mass percentage of brandy is 96%-98%;

(8) allotment is blent: blending falling wine degree and the former wine aquavit wine after storing and Pomace Brandy wine, storing 8 months, obtaining ageing wine;

(9) freezing clarification: lower 7 days of condition ageing bartender being held in-15 DEG C, takes advantage of cold filtration;

(10) cold-aseptic filling: carry out filling under the condition of 4 DEG C by filter liquor, obtains product mulberries brandy.

2. the production method of mulberries brandy according to claim 1, is characterized in that the fermented liquid residual sugar amount < 4g/L of step (3) described detection, the volatile acid content≤0.5g/L of described detection.

3. the production method of mulberries brandy according to claim 1, is characterized in that the volume fraction of the described former wine aquavit wine of step (4) is 65%-70%.

4. the production method of mulberries brandy according to claim 1, is characterized in that the oxygen regularly passing into 17-20mg/L between step (8) shelf lives to the mulberries cognac blent.