CN109266479A - A kind of brewage process of brandy - Google Patents
A kind of brewage process of brandy Download PDFInfo
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- CN109266479A CN109266479A CN201811438274.3A CN201811438274A CN109266479A CN 109266479 A CN109266479 A CN 109266479A CN 201811438274 A CN201811438274 A CN 201811438274A CN 109266479 A CN109266479 A CN 109266479A
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- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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Abstract
The present invention relates to brewing technical fields, specifically disclose a kind of brewage process of brandy, comprising the following steps: feedstock processing → fermentation → distillation → storage → allotment, ageing → filtering, filling → finished product.The present invention makes No. 1 grape quality feature for public, pass through the special process used in skin juice isolation technics and the present invention, exploitation Normal juice brandy and skin slag brandy are oriented, green taste breath in " public affairs make No. 1 " grape fruit existing in the prior art is successfully solved and appears in the problems in wine.Normal juice brandy prepared by the present invention is amber, clear, glossy, and fruity, aroma, ageing perfume (or spice) are coordinated graceful, strong, and mouthfeel is soft, fine and smooth, pleasant impression is in sweet flavor；Skin slag brandy light golden rod yellow, clear, glossy, fragrance is abundant, coordinates, mellow in taste, long times of aftertaste.
Description
Technical field
The present invention relates to brewing technical fields, and in particular to a kind of brewage process of brandy.
Background technique
Be suitble to that its berry of the grape variety for cooking brandy should have when reaching physiological maturity the characteristics of be: 1, pol compared with
It is low；2, acidity is higher；3, there is weak fragrant or neutral perfume, kind perfume (or spice) should not be too prominent；4, high-yield disease resisting.
" public affairs make No. 1 " grape, belongs to mountain Europe hybrid, and parent is rose fragrant and V. amurensis.Had for more than 50 years in China
Cultivation history has the plantation of certain scale in Jilin, Heilungkiang, Inner Mongol, Hebei, Shaanxi, Shandong.The kind environmental suitability
By force, cold-resistant, drought resisting, disease resistance are strong, and yield is high；Acidity height, pol are relatively low after fruit maturation.
In traditional fermentation technique, " public affairs make No. 1 " is mostly brewed into claret, but the main aroma ingredient in its fruit
(E) -2- hexenoic aldehyde, n-hexyl aldehyde etc. have offending green taste breath, dry type red wine product acidity height, the tannin of brewing
Low, mouthfeel is uneven, and fragrance is coarse, green taste gas is dense.Therefore, how to improve or avoid green in " public affairs make No. 1 " grape fruit grow
Breath appears in wine, is the key point for promoting " public affairs make No. 1 " wine brewing potential quality.
Summary of the invention
The present invention passes through the spy used in skin juice isolation technics and the present invention for " public affairs make No. 1 " grape quality feature
Determine technique, orientation exploitation Normal juice brandy and skin slag brandy, successfully solves above-mentioned problems of the prior art.This hair
The Normal juice brandy body of bright preparation is transparent bright, and the oak with pure and mild aroma and ageing is fragrant, and taste is fine and smooth, plentiful, continuous
It is soft；Skin slag brandy body clear, fragrance harmony, taste is pure and mild, Gan Lie, complete.
The specific technical solution of the present invention is as follows:
A kind of brewage process of brandy, comprising the following steps: feedstock processing → fermentation → distillation → storage → allotment, old
Wine → filtering, filling → finished product.
Preferably, the brewage process of the brandy, the specific process steps are as follows:
(1) feedstock processing: grape stem removing is crushed, and is released free juice under nitrogen protection after entering tank, is added in remaining skin slag
Enter glucose syrup；
(2) it ferments: step 1 gained free juice being clarified 12-48 hours under the conditions of 5-8 DEG C, then tank switching is risen again to 12
DEG C, saccharomycete is added, temperature controlled fermentation under the conditions of 14-16 DEG C is cooled to 8-10 until residual sugar, which is down to 4g/L or less, terminates fermentation
DEG C, after clarification 24-48 hours, tank switching obtains Normal juice brandy raw material wine；Saccharomycete is added in step 1 gained skin slag,
Temperature controlled fermentation under the conditions of 14-16 DEG C separates skin slag until residual sugar, which is down to 4g/L or less, terminates fermentation, is cooled to 8-10 DEG C, clarification
24-48 hours, obtain skin slag brandy raw material wine；
(3) distill: the distillation technique of Normal juice brandy raw material wine uses Charente formula distiller second distillation technique, obtains
Normal juice brandy as distilled liquor；The distillation technique of skin slag brandy raw material wine obtains skin using double kettle distiller single flash techniques
Slag brandy as distilled liquor；
(4) it stores: step 3 gained Normal juice brandy as distilled liquor and the classification of skin slag brandy as distilled liquor is put into container storage
It deposits；
(5) allotment, ageing: deploying product, determines the ageing time according to product requirement；
(6) filter, is filling: chilled, film filtering, inspection are bottled after complying with standard；
(7) finished product: finished product brandy is obtained.
Preferably, selected grape variety is " public affairs make No. 1 " in the step 1.
Preferably, the free juice of releasing accounts for the 30%-40% into tank total volume in the step 1.
Preferably, the glucose syrup being added in skin slag is identical as raw material grape berry pol, grape in the step 1
The addition volume of syrup is to release the 40%-50% of free juice volume.
Preferably, saccharomycete additive amount is 150mg/L-250mg/L in free juice and skin slag in the step 2.
Preferably, in the step 3, in Normal juice brandy raw material wine distillation technique, low wine head interception amount
For the 1%-1.5% of the total alcohol content of raw material wine, wine body intercepts wine degree to 48%vol-52%vol, and liquor tailing intercepts wine degree to 4%
Vol-6%vol.
Preferably, distilling obtained liquor tailing for the first time to Normal juice brandy raw material wine in the step 3 and carrying out second
Distillation, foreshot's interception amount are the 0.5%-1% of the total alcohol content of raw material wine, and wine body intercepts wine degree to 48%vol-52%vol, wine
Tail intercepts wine degree between 18%-22%vol, and aqua aromatica intercepts wine degree to 0%vol-1%vol.
Preferably, in skin slag brandy raw material wine distillation technique, foreshot's interception amount is that raw material wine is total in the step 3
The 1.5%-2% of alcohol content, wine body intercept wine degree to 48%vol-52%vol, and liquor tailing intercepts wine degree to 4%vol-6%
vol。
Preferably, Normal juice brandy as distilled liquor and skin slag brandy as distilled liquor are entered moderate or severe in the step 4
Baking renovation oak barrel storage；Foreshot, liquor tailing, aqua aromatica enter stainless cylinder of steel storage
Preferably, in the step 5, deployed using foreshot, wine body, liquor tailing, softened water to wine degree 41-43 degree, then
Normal juice brandy and skin slag brandy continue the ageing in oak barrel, determine the ageing time according to product requirement.
Beneficial effect
The beneficial effects of the present invention are the present invention passes through skin juice isolation technics for " public affairs make No. 1 " grape quality feature
And the special process used in the present invention, orientation exploitation Normal juice brandy and skin slag brandy, successfully solve the prior art
Present in green in " public affairs make No. 1 " grape fruit grow breath and appear in the problems in wine；Oak barrel is renovated using moderate or severe,
It not only contributes to accelerate wine body maturation, and save the cost.Normal juice brandy prepared by the present invention is amber, clear, has
Gloss, fruity, aroma, the coordination of ageing perfume (or spice) are graceful, strong, and mouthfeel is soft, fine and smooth, pleasant impression is in sweet flavor；Skin slag brandy light golden rod yellow,
Clear, glossy, fragrance is abundant, coordinates, mellow in taste, long times of aftertaste.
Detailed description of the invention
Fig. 1 is using public No.1 of making as the process flow chart of raw material two kinds of brandy of production.
Specific embodiment
The present invention will be further explained combined with specific embodiments below, so that those skilled in the art knows more about
The present invention, but be not intended to limit the present invention.
Embodiment 1
A kind of brewage process of brandy, comprising the following steps:
(1) feedstock processing: " public affairs make No. 1 " grape stem removing being crushed, releases free juice immediately under nitrogen protection after entering tank,
It extracting free juice volume and accounts for 30% into tank total volume, the glucose syrup of pol identical as former grape berry is added in remaining skin slag,
Added volume is extract free juice volume 40%.
(2) ferment: by step 1 gained free juice low temperature clarification 12 hours under the conditions of 6 DEG C, tank switching is risen again to 12 DEG C, is added
Add 150mg/l saccharomycete, temperature controlled fermentation under the conditions of 14 DEG C is cooled to 10 DEG C until residual sugar, which is down to 4g/L or less, terminates fermentation, clear
After clear 48 hours, tank switching.Skin slag adds 200mg/l saccharomycete, temperature controlled fermentation under the conditions of 14 DEG C, until residual sugar is down to 4g/L or less
Fermentation is terminated, skin slag is separated, raw material wine is cooled to 8 DEG C, clarifies 48 hours.
(3) distill: separation pure mellow wine liquid is distilled.Normal juice brandy distillation technique uses the secondary steaming of Charente formula distiller
It evaporates, skin slag brandy distillation technique is using double kettle boiler single flash.Normal juice brandy distills the interception of low wine head
Amount is the 1% of the total alcohol content of former wine, and wine body intercepts wine degree to 50%vol, and liquor tailing intercepts wine degree to 5%vol.To Normal juice white orchid
Ground distills obtained liquor tailing for the first time and carries out second of distillation, and foreshot's interception amount is the 0.5% of the total alcohol content of former wine, and wine body is cut
Take wine degree to 50%vol, liquor tailing intercepts wine degree to 20%vol, and aqua aromatica intercepts wine degree to 0%vol.Skin slag brandy is distilled
Foreshot's interception amount is the 1.5% of the total alcohol content of former wine, and wine body intercepts wine degree to 50%vol, and liquor tailing intercepts wine degree to 5%vol.
Normal juice brandy body obtained by the present embodiment is detected, Testing index is as shown in table 1, and fragrance component is such as
Shown in table 2；Skin slag brandy body obtained by the present embodiment is detected, Testing index is as shown in table 3, and fragrance component is such as
Shown in table 4.
The Testing index of 1. Normal juice brandy of table
2. Normal juice brandy fragrance component of table
The Testing index of 3. skin slag brandy of table
The fragrance component of 4. skin slag brandy of table
Embodiment 2
A kind of brewage process of brandy, comprising the following steps:
(1) feedstock processing: public affairs are made into grape stem removing and are crushed, release free juice immediately under nitrogen protection after entering tank, are extracted
Free juice volume accounts for 35% into tank total volume, and the glucose syrup of pol identical as former grape berry is added in remaining skin slag, added
Volume is extract free juice volume 50%.
(2) ferment: Normal juice low temperature clarification 24 hours under the conditions of 6 DEG C, rise again to 12 DEG C by tank switching, adds 200mg/l yeast
Bacterium, temperature controlled fermentation under the conditions of 16 DEG C, until residual sugar, which is down to 4g/L or less, terminates fermentation, after being cooled to 8 DEG C, clarification 24 hours,
Tank.Skin slag adds 250mg/l saccharomycete, temperature controlled fermentation under the conditions of 14 DEG C, until residual sugar, which is down to 4g/L or less, terminates fermentation, separation
Skin slag, raw material wine are cooled to 10 DEG C, clarify 24 hours.
(3) distill: separation pure mellow wine liquid is distilled.Normal juice brandy distillation technique uses the secondary steaming of Charente formula distiller
It evaporates, skin slag brandy distillation technique is using double kettle boiler single flash.Normal juice brandy distills the interception of low wine head
Amount is the 1.5% of the total alcohol content of former wine, and wine body intercepts wine degree to 52%vol, and liquor tailing intercepts wine degree to 4%vol.It is white to Normal juice
Blue ground distills obtained liquor tailing for the first time and carries out second of distillation, and foreshot's interception amount is the 1% of the total alcohol content of former wine, and wine body is cut
Take wine degree to 52%vol, liquor tailing intercepts wine degree to 22%vol, and aqua aromatica intercepts wine degree to 1%vol.Skin slag brandy is distilled
Foreshot's interception amount is the 2% of the total alcohol content of former wine, and wine body intercepts wine degree to 52%vol, and liquor tailing intercepts wine degree to 6%vol.
(4) it stores: Normal juice brandy obtained wine thereby body and skin slag brandy obtained wine thereby body is entered into heavy toast renovation rubber respectively
Wooden barrel stores half a year, and foreshot, liquor tailing, aqua aromatica enter stainless cylinder of steel storage.
(5) it allotment, ageing: after storage a period of time, is deployed in due course using foreshot, wine body, liquor tailing, softened water to wine degree 42
Degree, Normal juice brandy body continue ageing 2 years in oak barrel, and skin slag brandy continues ageing 1 year in oak barrel.
(6) filter, is filling: chilled, film filtering, inspection are bottled after complying with standard.
(7) finished product: finished product brandy is obtained.
Normal juice brandy obtained by the present embodiment is detected, Testing index is as shown in table 5, fragrance component such as table 6
It is shown；Skin slag brandy obtained by the present embodiment is detected, Testing index is as shown in table 7, fragrance component such as 8 institute of table
Show.
The Testing index of 5. Normal juice brandy of table
6. Normal juice brandy fragrance component of table
7. skin slag brandy Testing index of table
8. skin slag brandy fragrance component of table
Embodiment 3
A kind of brewage process of brandy, comprising the following steps:
(1) feedstock processing: public affairs are made into grape stem removing and are crushed, release free juice immediately under nitrogen protection after entering tank, are extracted
Free juice volume accounts for 40% into tank total volume, and the glucose syrup of pol identical as former grape berry is added in remaining skin slag, added
Volume is extract free juice volume 45%.
(2) ferment: Normal juice low temperature clarification 48 hours under the conditions of 6 DEG C, rise again to 12 DEG C by tank switching, adds 200mg/l yeast
Bacterium, temperature controlled fermentation under the conditions of 15 DEG C, until residual sugar, which is down to 4g/L or less, terminates fermentation, after being cooled to 10 DEG C, clarification 36 hours,
Tank.Skin slag adds 200mg/l saccharomycete, temperature controlled fermentation under the conditions of 15 DEG C, until residual sugar, which is down to 4g/L or less, terminates fermentation, separation
Skin slag, raw material wine are cooled to 10 DEG C, clarify 36 hours.
(3) distill: separation pure mellow wine liquid is distilled.Normal juice brandy distillation technique uses the secondary steaming of Charente formula distiller
It evaporates, skin slag brandy distillation technique is using double kettle boiler single flash.Normal juice brandy distills the interception of low wine head
Amount is the 1.2% of the total alcohol content of former wine, and wine body intercepts wine degree to 48%vol, and liquor tailing intercepts wine degree to 6%vol.It is white to Normal juice
Blue ground distills obtained liquor tailing for the first time and carries out second of distillation, and foreshot's interception amount is the 1% of the total alcohol content of former wine, and wine body is cut
Take wine degree to 48%vol, liquor tailing intercepts wine degree to 20%vol, and aqua aromatica intercepts wine degree to 0%vol.Skin slag brandy is distilled
Foreshot's interception amount is the 1.5% of the total alcohol content of former wine, and wine body intercepts wine degree to 50%vol, and liquor tailing intercepts wine degree to 5%vol.
(4) it stores: Normal juice brandy obtained wine thereby body and skin slag brandy obtained wine thereby body is entered into heavy toast renovation oak barrel
Half a year is stored, foreshot, liquor tailing, aqua aromatica enter stainless cylinder of steel storage.
(5) it allotment, ageing: after storage a period of time, is deployed in due course using foreshot, wine body, liquor tailing, softened water to wine degree 42
Degree, Normal juice brandy body continue ageing 4 years in oak barrel, and skin slag brandy continues ageing 2 years in oak barrel.
(6) filter, is filling: chilled, film filtering, inspection are bottled after complying with standard.
(7) finished product: finished product brandy is obtained.
Normal juice brandy obtained by the present embodiment is detected, Testing index is as shown in table 9, fragrance component such as table 10
It is shown；Skin slag brandy obtained by the present embodiment is detected, Testing index is as shown in table 11, fragrance component such as 12 institute of table
Show.
9. Normal juice brandy Testing index of table
10. Normal juice brandy fragrance component of table
11 skin slag brandy Testing index of table
12. skin slag brandy fragrance component of table
Claims (10)
1. a kind of brewage process of brandy, which comprises the following steps: feedstock processing → fermentation → distillation → storage
→ allotment, ageing → filtering, filling → finished product.
2. the brewage process of brandy according to claim 1, which is characterized in that the specific process steps are as follows:
(1) feedstock processing: grape stem removing is crushed, and releases free juice under nitrogen protection after entering tank, Portugal is added in remaining skin slag
Grape syrup；
(2) it ferments: step 1 gained free juice being clarified 12-48 hours under the conditions of 5-8 DEG C, then tank switching is risen again to 12 DEG C, is added
Add saccharomycete, temperature controlled fermentation under the conditions of 14-16 DEG C is cooled to 8-10 DEG C, clarification until residual sugar, which is down to 4g/L or less, terminates fermentation
After 24-48 hours, tank switching obtains Normal juice brandy raw material wine；Saccharomycete is added in step 1 gained skin slag, in 14-16 DEG C of item
Temperature controlled fermentation under part separates skin slag until residual sugar, which is down to 4g/L or less, terminates fermentation, is cooled to 8-10 DEG C, clarifies 24-48 hours,
Obtain skin slag brandy raw material wine；
(3) distill: the distillation technique of Normal juice brandy raw material wine uses second distillation technique, obtains Normal juice brandy as distilled liquor；
The distillation technique of skin slag brandy raw material wine uses single flash technique, obtains skin slag brandy as distilled liquor；
(4) it stores: step 3 gained Normal juice brandy as distilled liquor and the classification of skin slag brandy as distilled liquor is put into containers store；
(5) allotment, ageing: deploying product, determines the ageing time according to product requirement；
(6) filter, is filling: chilled, film filtering, inspection are bottled after complying with standard；
(7) finished product: finished product brandy is obtained.
3. the brewage process of brandy according to claim 2, which is characterized in that in the step 1, selected grape product
Kind is " public affairs make No. 1 ".
4. the brewage process of brandy according to claim 2, which is characterized in that in the step 1, the free juice of releasing is accounted for
Enter the 30%-40% of tank total volume.
5. the brewage process of brandy according to claim 2, which is characterized in that in the step 1, the Portugal that is added in skin slag
Grape syrup is identical as raw material grape berry pol, and the addition volume of glucose syrup is to release the 40%-50% of free juice volume.
6. the brewage process of brandy according to claim 2, which is characterized in that in the step 2, in free juice and skin slag
Saccharomycete additive amount is 150mg/L-250mg/ L.
7. the brewage process of brandy according to claim 2, which is characterized in that in the step 3, Normal juice brandy raw material
In wine distillation technique, low wine head interception amount is the 1%-1.5% of the total alcohol content of raw material wine, and wine body intercepts wine degree extremely
48%vol-52%vol, liquor tailing intercept wine degree to 4%vol-6%vol.
8. the brewage process of brandy according to claim 2, which is characterized in that former to Normal juice brandy in the step 3
Cooking wine distills obtained liquor tailing for the first time and carries out second of distillation, and foreshot's interception amount is the 0.5%-1% of the total alcohol content of raw material wine,
Wine body intercepts wine degree to 48%vol-52%vol, and liquor tailing intercepts wine degree between 18%-22%vol, and aqua aromatica intercepts wine degree to 0%
vol-1%vol。
9. the brewage process of brandy according to claim 2, which is characterized in that in the step 3, skin slag brandy raw material
In wine distillation technique, foreshot's interception amount is the 1.5%-2% of the total alcohol content of raw material wine, and wine body intercepts wine degree to 48%vol-52%
Vol, liquor tailing intercept wine degree to 4%vol-6%vol.
10. the brewage process of brandy according to claim 2, which is characterized in that in the step 4, by Normal juice brandy
Spirit and skin slag brandy as distilled liquor enter moderate or heavy toast renovation oak barrel storage；Foreshot, liquor tailing, aqua aromatica enter stainless
Cylinder of steel storage；In the step 5, deployed using foreshot, wine body, liquor tailing, softened water to wine degree 41-43 degree, then Normal juice white orchid
Ground and skin slag brandy continue the ageing in oak barrel, determine the ageing time according to product requirement.
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| CN110923080A (en) * | 2019-10-30 | 2020-03-27 | 镇江瑞德酒业有限公司 | Flavor enhancing brewing process for fresh grape brandy |
| CN110938507A (en) * | 2019-12-20 | 2020-03-31 | 广西壮族自治区农业科学院 | Method for preparing round-leaf grape distilled blended wine |
| CN111635838A (en) * | 2020-07-08 | 2020-09-08 | 新疆裕源酒业有限公司 | Fruity grape white spirit and brewing process thereof |
| 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 |
| CN115232692A (en) * | 2022-08-24 | 2022-10-25 | 中国长城葡萄酒有限公司 | Brewing method of longan grape brandy |
| CN116179297A (en) * | 2023-01-03 | 2023-05-30 | 宁夏恒生西夏王酒业有限公司 | A kind of wolfberry grape compound flavor brandy brewing method |
| CN116925864A (en) * | 2022-11-09 | 2023-10-24 | 崔乃忠 | A brewing method of edible flower brandy and edible flower brandy |
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| CN110184158A (en) * | 2019-06-24 | 2019-08-30 | 李建坤 | A method of brandy is manufactured using pineapple |
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| CN110938507A (en) * | 2019-12-20 | 2020-03-31 | 广西壮族自治区农业科学院 | Method for preparing round-leaf grape distilled blended wine |
| CN111635838A (en) * | 2020-07-08 | 2020-09-08 | 新疆裕源酒业有限公司 | Fruity grape white spirit and brewing process thereof |
| 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 |
| CN115232692A (en) * | 2022-08-24 | 2022-10-25 | 中国长城葡萄酒有限公司 | Brewing method of longan grape brandy |
| CN115232692B (en) * | 2022-08-24 | 2023-09-05 | 中国长城葡萄酒有限公司 | Brewing method of longan grape brandy |
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