CN114410403A - Production method of tea-flavored brandy - Google Patents
Production method of tea-flavored brandy Download PDFInfo
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- CN114410403A CN114410403A CN202210099752.2A CN202210099752A CN114410403A CN 114410403 A CN114410403 A CN 114410403A CN 202210099752 A CN202210099752 A CN 202210099752A CN 114410403 A CN114410403 A CN 114410403A
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- C—CHEMISTRY; METALLURGY
- 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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- 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
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The application discloses a production method of tea fragrant brandy in the technical field of wine brewing of fruit wine, which comprises the following steps: squeezing to obtain juice: selecting ripe grapes without mildew, removing stems, and squeezing the grapes to obtain grape juice; component adjustment: adding sucrose to the grape juice; low-temperature fermentation: inoculating fruit wine yeast into the grape juice with the adjusted components according to the specification of 150mg/L, adding black tea into the grape juice, performing temperature-controlled fermentation at the temperature of 20 ℃, reducing the temperature to 4 ℃ when the specific gravity of the fermented grape juice and the grape juice during primary fermentation is 0.996, performing low-temperature storage, and finishing fermentation to obtain base wine; and (3) distillation: distilling the fermented base liquor in a distillation device at 92 deg.C, pinching the head according to 3% of total alcohol content during distillation, and removing the tail when the alcohol content reaches 45 deg.C; reducing the blending degree: purified water is added into the primary tea fragrant brandy product obtained after distillation, so that the alcohol content is reduced to 40 degrees. The scheme can improve the taste of brandy.
Description
Technical Field
The invention relates to the technical field of wine brewing of fruit wine, in particular to a production method of tea fragrant brandy.
Background
China is the country with the largest tea planting area in the world, and the tea planting area of Guizhou reaches 4.78 multiplied by 105hm at the end of 2018, and is the first to live in the country for four years continuously. Researches show that the tea has strong oxidation resistance and has the physiological functions of preventing diabetes, improving lipid metabolism and obesity, inhibiting protein aggregation, preventing misfolding diseases and the like.
Brandy, originally from Brandewijn, the netherlands, means "burnt wine". In a narrow sense, it refers to a wine obtained by fermenting grapes, distilling the fermented grapes to obtain high alcohol, and storing the high alcohol in an oak barrel. Brandy is a distilled liquor, which is brewed from fruits as raw materials through fermentation, distillation and storage. The distilled spirit using grapes as raw material is called grape brandy, and the brandy is usually called grape brandy. However, the existing brandy has a single taste and limited audiences, so a new production method of brandy is urgently needed in order to increase the range of audiences of brandy, combine the brandy with tea aroma and increase the taste and mouthfeel of the brandy.
Disclosure of Invention
The present invention is intended to provide a method for producing tea-flavored brandy to increase the flavor of brandy.
In order to solve the technical problems, the invention provides the following technical scheme: a production method of tea fragrant brandy comprises the following steps:
step one, squeezing to obtain juice: selecting ripe grapes without mildew, removing stems, and squeezing the grapes to obtain grape juice;
step two, component adjustment: adding cane sugar into the grape juice to keep the potential alcohol content of the grape juice at 6-8% (V/V);
step three, low-temperature fermentation: inoculating fruit wine yeast into the grape juice with the adjusted components according to the specification of 150-250 mg/L, adding black tea into the grape juice, then performing temperature-controlled fermentation at the temperature of 18-20 ℃, cooling the temperature to 2-5 ℃ for low-temperature storage when the specific gravity of the fermented grape juice and the grape juice during primary fermentation is 0.990-0.997, and ending fermentation to obtain base wine;
step four, distillation: distilling the fermented base liquor in a distillation device at the distillation temperature of 90-95 ℃, pinching the head according to 2% -5% of the total alcohol content in the distillation process, and removing the tail when the alcohol degree is detected to reach 45 ℃ to obtain a primary product of the tea fragrance brandy;
step five, reducing the blending degree: and adding purified water into the primary tea fragrant brandy product obtained after distillation twice to reduce the alcohol content to 40 degrees, thus obtaining the finished tea fragrant brandy product.
Further, a production method of the tea fragrant brandy comprises the following steps:
step one, squeezing to obtain juice: selecting ripe grapes without mildew, removing stems, and squeezing the grapes to obtain grape juice;
step two, component adjustment: adding cane sugar into the grape juice to keep the potential alcohol content of the grape juice at 6-8% (V/V);
step three, low-temperature fermentation: inoculating fruit wine yeast into the grape juice with the adjusted components according to the specification of 150-250 mg/L, then performing temperature-controlled fermentation at the temperature of 18-20 ℃, cooling the temperature to 2-5 ℃ for low-temperature storage when the specific gravity of the fermented grape juice and the grape juice during primary fermentation is 0.990-0.997, and ending the fermentation to obtain base wine;
step four, distillation: putting the fermented base liquor into a distillation device for distillation, adding black tea into the distillation device during distillation, wherein the volume ratio of the black tea to the base liquor is 1: 190-210, the distillation temperature is 80-95 ℃, the head is pinched according to 2% -5% of the total alcohol content during distillation, and the tail is removed when the alcohol content to be detected reaches 45 ℃ to obtain a primary tea fragrant brandy product;
step five, reducing the blending degree: and adding purified water into the primary tea fragrant brandy product obtained after distillation twice to reduce the alcohol content to 40 degrees, thus obtaining the finished tea fragrant brandy product.
Furthermore, the distillation equipment in the fourth step comprises a closed distillation box, wherein a heating element is arranged at the inner bottom of the distillation box, a feed inlet is formed in the distillation box, a discharge pipe is communicated with the feed inlet and is positioned in the distillation box, the discharge pipe extends to the middle of the distillation box from the upper part of the distillation box in a spiral shape, the discharge pipe is fixed in the distillation box through a support rod, and an electric heating wire for heating the discharge pipe is wrapped outside the discharge pipe;
the top of the distillation box is provided with a steam hole, the steam hole is communicated with a downward-inclined condensation pipe, the condensation pipe is positioned outside the distillation box, the condensation pipe is provided with a cooling box, the cooling box wraps the condensation pipe, and cooling liquid is filled in the cooling box;
the bottom of distillation case is equipped with temperature sensor, be equipped with the controller on the distillation case, controller and temperature sensor signal connection, and the control switch signal connection of signal of controller and heating member.
Further, when low-temperature fermentation is carried out in the third step, fruit wine yeast is used as the activated ST fruit wine yeast.
Further, when the ingredients are adjusted in the second step, cane sugar is added into the grape juice, so that the potential alcohol degree of the grape juice is kept at 7% (V/V).
Further, when the distillation is performed in the fourth step, the distillation temperature is 92 ℃.
Furthermore, the volume ratio of the black tea liquid added into the grape juice in the third step is 15: 8.
Further, the volume ratio of the black tea to the base wine in the distillation in the fourth step is 1: 200
Further, when the low-temperature fermentation is carried out in the third step, the temperature is reduced to 4 ℃ for low-temperature storage when the specific gravity of the fermented grape juice and the grape juice in the primary fermentation is 0.996, and the fermentation is finished.
The invention has the beneficial effects that: 1. the tea-flavored brandy produced by the scheme has the characteristics of elegant and elegant wine flavor, coordinated tea flavor, mellow taste and long aftertaste, has the faint scent of tea and wine, has soft taste, and has the taste of tea and wine. 2. The tea leaves are organically combined with brandy, and the tea leaves are rich in organic substances such as tea polyphenol, alkaloid and the like, and have the functions of oxidation resistance, tumor resistance and the like.
Drawings
FIG. 1 is a schematic structural view of a distillation apparatus in an embodiment of a method for producing tea fragrant brandy according to the present invention.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include: cooling box 1, condenser pipe 2, distillation case 3, row material pipe 4, controller 5, temperature sensor 6, heating member 7.
Example 1
A production method of tea fragrant brandy comprises the following steps:
step one, squeezing to obtain juice: selecting ripe grapes without mildew, removing stems, and squeezing the grapes to obtain grape juice;
step two, component adjustment: adding sucrose to the grape juice to maintain the potential alcohol content of the grape juice at 6% (V/V);
step three, low-temperature fermentation: inoculating activated ST fruit wine yeast into the grape juice with the adjusted components according to the specification of 150mg/L, adding black tea into the grape juice, then performing temperature-controlled fermentation at the temperature of 18 ℃, reducing the temperature to 2 ℃ for low-temperature storage when the specific gravity of the fermented grape juice and the grape juice during primary fermentation is 0.990, and ending the fermentation to obtain base wine;
step four, distillation: distilling the fermented base liquor in a distillation device at 90 deg.C, pinching the head according to 2% of total alcohol content during distillation, and removing the tail when alcohol content reaches 45 deg.C to obtain primary product of tea fragrant brandy;
step five, reducing the blending degree: and adding purified water into the primary tea fragrant brandy product obtained after distillation twice to reduce the alcohol content to 40 degrees, thus obtaining the finished tea fragrant brandy product.
Example 2
A production method of tea fragrant brandy comprises the following steps:
step one, squeezing to obtain juice: selecting ripe grapes without mildew, removing stems, and squeezing the grapes to obtain grape juice;
step two, component adjustment: adding sucrose to the grape juice to maintain the potential alcohol content of the grape juice at 8% (V/V);
step three, low-temperature fermentation: inoculating activated ST fruit wine yeast into the grape juice with the adjusted components according to the specification of 150-250 mg/L, adding black tea into the grape juice, then performing temperature-controlled fermentation at the temperature of 20 ℃, cooling the temperature to 5 ℃ when the specific gravity of the fermented grape juice and the grape juice during primary fermentation is 0.997, and performing low-temperature storage, and finishing fermentation to obtain base wine;
step four, distillation: distilling the fermented base liquor in a distillation device at 95 deg.C, pinching the head according to 5% of total alcohol content during distillation, and removing the tail when alcohol content reaches 45 deg.C to obtain primary product of tea fragrant brandy;
step five, reducing the blending degree: and adding purified water into the primary tea fragrant brandy product obtained after distillation twice to reduce the alcohol content to 40 degrees, thus obtaining the finished tea fragrant brandy product.
Example 3
A production method of tea fragrant brandy comprises the following steps:
step one, squeezing to obtain juice: selecting ripe grapes without mildew, removing stems, and squeezing the grapes to obtain grape juice;
step two, component adjustment: adding sucrose to the grape juice to maintain the potential alcohol content of the grape juice at 7% (V/V);
step three, low-temperature fermentation: inoculating activated ST fruit wine yeast into the grape juice with the adjusted components according to the specification of 200mg/L, adding black tea into the grape juice, then performing temperature-controlled fermentation at the temperature of 19 ℃, reducing the temperature to 4 ℃ for low-temperature storage when the specific gravity of the fermented grape juice and the grape juice during primary fermentation is 0.996, and ending the fermentation to obtain base wine;
step four, distillation: distilling the fermented base liquor in a distillation device at 92 deg.C, pinching the head according to 3% of total alcohol content during distillation, and removing the tail when alcohol content reaches 45 deg.C to obtain primary product of tea fragrant brandy;
step five, reducing the blending degree: and adding purified water into the primary tea fragrant brandy product obtained after distillation twice to reduce the alcohol content to 40 degrees, thus obtaining the finished tea fragrant brandy product.
Example 4
A production method of tea fragrant brandy comprises the following steps:
step one, squeezing to obtain juice: selecting ripe grapes without mildew, removing stems, and squeezing the grapes to obtain grape juice;
step two, component adjustment: adding sucrose to the grape juice to maintain the potential alcohol content of the grape juice at 7% (V/V);
step three, low-temperature fermentation: inoculating activated ST fruit wine yeast into the grape juice with the adjusted components according to the specification of 200mg/L, then performing temperature-controlled fermentation at the temperature of 18-20 ℃, cooling the temperature to 2-5 ℃ for low-temperature storage when the specific gravity of the fermented grape juice and the grape juice during primary fermentation is 0.990-0.997, and ending the fermentation to obtain base wine;
step four, distillation: putting the fermented base liquor into a distillation device for distillation, adding black tea into the distillation device during distillation, wherein the volume ratio of the black tea to the base liquor is 1: 190-210, the distillation temperature is 80-95 ℃, the head is pinched according to 2% -5% of the total alcohol content during distillation, and the tail is removed when the alcohol content to be detected reaches 45 ℃ to obtain a primary tea fragrant brandy product;
step five, reducing the blending degree: and adding purified water into the primary tea fragrant brandy product obtained after distillation twice to reduce the alcohol content to 40 degrees, thus obtaining the finished tea fragrant brandy product.
The distillation apparatus in embodiments 1 to 4 is shown in fig. 1, and includes a closed distillation box 3, a liquid discharge hole is formed in the bottom of the distillation box 3, a waste liquid pipe is communicated with the liquid discharge hole, the waste liquid pipe is located outside the distillation box 3, a switch valve is arranged on the waste liquid pipe, a heating member 7 is arranged on the inner bottom of the distillation box 3, a feed inlet is formed in the distillation box 3, a discharge pipe 4 made of stainless steel is communicated with the feed inlet, the discharge pipe 4 is located inside the distillation box 3, the discharge pipe 4 extends to the middle of the distillation box 3 from the upper part of the distillation box 3 in a spiral shape, the discharge pipe 4 is fixed inside the distillation box 3 through a support rod, and an electric heating wire for heating the discharge pipe 4 is wrapped outside the discharge pipe 4;
the top of the distillation box 3 is provided with a steam hole, the steam hole is communicated with a downward-inclined condensation pipe 2, the condensation pipe 2 is positioned outside the distillation box 3, the condensation pipe 2 is provided with a cooling box 1, the condensation pipe 2 is wrapped by the cooling box 1, and the cooling box 1 is filled with cooling liquid;
the bottom of distillation case 3 is equipped with temperature sensor 6, is equipped with controller 5 on the distillation case 3, and controller 5 and 6 signal connection of telecommunication of temperature sensor, and controller 5 and the control switch signal connection of heating member 7.
When in use, the electric heating wire and the heating element 7 are started, base wine is added into the distillation box 3 through the feed inlet, flows along the discharge pipe 4 and is discharged into the distillation box 3 from the lowest part of the discharge pipe 4, because the discharge pipe 4 is wrapped by the electric heating wire, the discharge pipe 4 can be heated when the electric heating wire runs, while the base wine flows in the discharging pipe 4, the heated discharging pipe 4 heats up, therefore, the temperature of the base wine is greatly increased after the base wine is discharged from the discharging pipe 4, the base wine after temperature rising is heated by the heating element 7 in the distilling box 3, a large amount of wine steam can be quickly formed, the wine steam flows upwards and enters the condensing pipe 2 through the steam hole, when the wine steam flows to the cooling box 1 along the condensing pipe 2, the cooling liquid in the cooling box 1 is rapidly cooled to be liquefied, and the finished brandy product can be obtained. By adopting the mode, the temperature rising speed of the brandy base wine during distillation is effectively increased, the distillation efficiency is improved, and the time required during distillation is shortened.
Table 1 shows the analysis table of the physical and chemical index results of the finished wine of this example
TABLE 1
Table 2 shows the volatile components of the tea brands produced in examples 1 to 3 after the tests
Table 3 is a table of volatile components of the tea fragrant brandy produced in example 4 after the examination
TABLE 3
Propanol was detected in tables 2 and 3, and the fragrance was refreshing; 1-butanol, fragrance intoxicating; isobutanol, the body of fusel alcohol; ethyl acetate, fruity and ester flavors; isoamyl acetate, fruity, fresh banana flavor; ethyl octanoate, a fruity, anisic, sweet typical brandy aroma component; isoamyl octanoate, fruity, floral; ethyl decanoate, fatty, fruity, pleasant vinegar flavor; ethyl laurate, fruit fragrance, flower fragrance and other fragrant components, wherein the phenethyl alcohol, the ethyl decanoate and the methyl salicylate are characteristic fragrant components of the tea wine.
Claims (9)
1. A production method of tea fragrant brandy is characterized in that: the method comprises the following steps:
step one, squeezing to obtain juice: selecting ripe grapes without mildew, removing stems, and squeezing the grapes to obtain grape juice;
step two, component adjustment: adding cane sugar into the grape juice to keep the potential alcohol content of the grape juice at 6-8% (V/V);
step three, low-temperature fermentation: inoculating fruit wine yeast into the grape juice with the adjusted components according to the specification of 150-250 mg/L, adding black tea into the grape juice, then performing temperature-controlled fermentation at the temperature of 18-20 ℃, cooling the temperature to 2-5 ℃ for low-temperature storage when the specific gravity of the fermented grape juice and the grape juice during primary fermentation is 0.990-0.997, and ending fermentation to obtain base wine;
step four, distillation: distilling the fermented base liquor in a distillation device at the distillation temperature of 90-95 ℃, pinching the head according to 2% -5% of the total alcohol content in the distillation process, and removing the tail when the alcohol degree is detected to reach 45 ℃ to obtain a primary product of the tea fragrance brandy;
step five, reducing the blending degree: and adding purified water into the primary tea fragrant brandy product obtained after distillation twice to reduce the alcohol content to 40 degrees, thus obtaining the finished tea fragrant brandy product.
2. The method for producing tea brandy according to claim 1, wherein: the method comprises the following steps:
step one, squeezing to obtain juice: selecting ripe grapes without mildew, removing stems, and squeezing the grapes to obtain grape juice;
step two, component adjustment: adding cane sugar into the grape juice to keep the potential alcohol content of the grape juice at 6-8% (V/V);
step three, low-temperature fermentation: inoculating fruit wine yeast into the grape juice with the adjusted components according to the specification of 150-250 mg/L, then performing temperature-controlled fermentation at the temperature of 18-20 ℃, cooling the temperature to 2-5 ℃ for low-temperature storage when the specific gravity of the fermented grape juice and the grape juice during primary fermentation is 0.990-0.997, and ending the fermentation to obtain base wine;
step four, distillation: putting the fermented base liquor into a distillation device for distillation, adding black tea into the distillation device during distillation, wherein the volume ratio of the black tea to the base liquor is 1: 190-210, the distillation temperature is 80-95 ℃, the head is pinched according to 2% -5% of the total alcohol content during distillation, and the tail is removed when the alcohol content to be detected reaches 45 ℃ to obtain a primary tea fragrant brandy product;
step five, reducing the blending degree: and adding purified water into the primary tea fragrant brandy product obtained after distillation twice to reduce the alcohol content to 40 degrees, thus obtaining the finished tea fragrant brandy product.
3. The production method of tea brandy according to claim 1 or 2, characterized in that: the distillation equipment comprises a closed distillation box, wherein a heating element is arranged at the inner bottom of the distillation box, a feed inlet is formed in the distillation box, a discharge pipe is communicated with the feed inlet and is positioned in the distillation box, the discharge pipe extends to the middle of the distillation box from the upper part of the distillation box in a spiral shape, the discharge pipe is fixed in the distillation box through a support rod, and an electric heating wire for heating the discharge pipe is wrapped outside the discharge pipe;
the top of the distillation box is provided with a steam hole, the steam hole is communicated with a downward-inclined condensation pipe, the condensation pipe is positioned outside the distillation box, the condensation pipe is provided with a cooling box, the cooling box wraps the condensation pipe, and cooling liquid is filled in the cooling box;
the bottom of distillation case is equipped with temperature sensor, be equipped with the controller on the distillation case, controller and temperature sensor signal connection, and the control switch signal connection of signal of controller and heating member.
4. The production method of tea brandy according to claim 1 or 2, characterized in that: and in the third step, the fruit wine yeast is used as the activated ST fruit wine yeast when low-temperature fermentation is carried out.
5. The production method of tea brandy according to claim 1 or 2, characterized in that: when the ingredients are adjusted in the second step, cane sugar is added into the grape juice, so that the potential alcohol content of the grape juice is kept at 7% (V/V).
6. The method for producing tea brandy according to claim 5, wherein: when the distillation is carried out in the fourth step, the distillation temperature is 92 ℃.
7. The method for producing tea brandy according to claim 1, wherein: in the third step, the volume ratio of the black tea liquid to the grape juice is 15: 8.
8. The method for producing tea brandy according to claim 2, characterized in that: and in the fourth step, the volume ratio of the black tea to the base wine is 1: 200.
9. the production method of tea brandy according to claim 1 or 2, characterized in that: and (3) when the low-temperature fermentation is carried out in the third step, cooling to 4 ℃ for low-temperature storage when the specific gravity of the fermented grape juice and the grape juice in the initial fermentation is 0.996, and ending the fermentation.
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| CN202210099752.2A CN114410403A (en) | 2022-01-27 | 2022-01-27 | Production method of tea-flavored brandy |
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| CN113214950A (en) * | 2021-05-07 | 2021-08-06 | 安徽工程大学 | Distilling device and distilling method for water chestnut brandy |
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