CN100999702A - Production tech. of grappa with flowers and plants - Google Patents
Production tech. of grappa with flowers and plants Download PDFInfo
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- CN100999702A CN100999702A CNA2006101615795A CN200610161579A CN100999702A CN 100999702 A CN100999702 A CN 100999702A CN A2006101615795 A CNA2006101615795 A CN A2006101615795A CN 200610161579 A CN200610161579 A CN 200610161579A CN 100999702 A CN100999702 A CN 100999702A
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- flower
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- brandy
- ageing
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Abstract
The present invention is flower brandy producing process, and belongs to the field of wine producing technology. The flower brandy producing process includes the steps of extracting edible flowers, blending, inoculating fruit wine yeast to ferment, distilling and ageing. It features the flower extraction with flower-to-water weight ratio of 1 to 20-120 and leaching temperature of 10-100 deg.c, blended fermentation liquid with sugar content of 1-50 %, the inoculated yeast in the amount of 1-10 % fermented liquid weight, and the fermentation temperature of 10-35 deg.c. The flower brandy has both rich wine scent and flower scent, unique flavor, low material cost and special health functions.
Description
Technical field
The invention belongs to field of wine producing technology.
Background technology
For a long time, grain neutral spirit both domestic and external is full of our market, has caused a large amount of uses of grain.Flowers are elite of the Nature, with the charming graceful bearing human society that is dotted with, are beautiful envoy and symbols.In fact, not only have single ornamental value, and to also have use value be the cuisines raw material that shows unique characteristics as the fresh flower of plant essence.Beauty treatment circle in west finds through long term studies: fresh flower have anti-ageing, reduce effects such as wrinkle, beauty treatment skin moisten.The liquor that with flowers is raw material production not only has graceful local flavor, and has certain function of health care.China market is the Grape brandy of external import at present, costs an arm and a leg.
Summary of the invention
The object of the invention is to invent a kind of low cost, has the production technique of the flowers cognac of the various fragrance of a flower.
The present invention includes following steps: edible flower lixiviate, allotment, the fermentation of inoculation fruit wine yeast bacterium, distillation, ageing are made, and characteristics are: the weight ratio of flowers and water is 1: 20～120 during the flowers lixiviate; Extraction temperature is 10～100 ℃; During allotment, the pol of fermented liquid is 1～50 degree; Saccharomycetic inoculation weight is 1～10% of fermented liquid; Leavening temperature is 10～35 ℃.
The present invention utilizes low temperature fermentation to solve the volatile problem of the fragrance of a flower during the fermentation, and more fragrance is retained in the wine, and the flowers cognac of making has the strong aroma and the compound fragrant of the fragrance of a flower, unique flavor, and raw materials cost is low.The present invention can save a large amount of grain, not only can be anti-ageing, reduce wrinkle, beauty treatment skin moisten, can also be worth for people provide the special nutrition health care of different flowers.Also there is large-area edible flower base in China, and this product is the effective way to the flowers deep processing.People are when drinking the grain neutral spirit that is fed up, fruit wine, and one glass of flowers brandy that has natural floral note can be to the enjoyment of a kind of U.S. of people.
When the present invention distills, adopt kettle formula distiller or tower still.Superiority is embodied in: by distillation the separating substances of differing temps is come out.Particularly the distillation of kettle formula is slightly heated up in a steamer and secondary rectifying by primary, removes 1～10% foreshot and wine tail, obtains quality and heats up in a steamer wine preferably.In addition, useful composition was retained in the wine during kettle formula distillation was filled a wine cup for by controlled temperature, got rid of and deleterious composition truncated by haircut, guaranteed high-quality wine.
During ageing of the present invention with oak barrel or indefinite form oak block.Utilized the ageing of oak, it is brown that wine and women-sensual pursuits is the pool, with oak flavor, forms the compound graceful fragrance of oak perfume (or spice), the fragrance of a flower and aroma, also further solved the expensive aging process cost of brandy.
Embodiment
Operation sequence:
1, various edible dried flowers (or fresh flower) flowers (as chrysanthemum, rose etc.) are cleaned up, pulverize or do not pulverize, add 10～120 times water, lixiviate is 5～30 minutes under 10～100 ℃ temperature.Then, vat liquor is cooled to 10～40 ℃, behind adjustment pol to 1～50%, and inoculation fruit wine yeast bacterium, the yeast inoculum size is 1～10% of a fermented liquid.10～40 ℃ of envrionment temperature bottom fermentations 5～20 days.
2, above fermented liquid is utilized kettle formula or tower still, under 1～200 ℃ temperature, distill twice, respectively remove foreshot, wine tail 1～10% at every turn.
3, distillatory is removed foreshot's wine tail in heat up in a steamer wine and put into through pretreated oak barrel (or put into pretreated oak block at common buffer storge vat), ageing got final product more than 3 months under normal temperature or alternating temperature.
Wherein, oak barrel or oak pretreatment process:, put into concentration earlier and be 1～3% NaHCO with fresh processed oak chip
3Or soaked in the NaOH solution of 0.06N for two thoughtful three weeks, with the clear water rinsing clean after, put into 3% acetic acid or 5% citric acid solution again and soaked for two thoughtful three weeks, clean with the following clear water rinsing of hardness 8 degree again.
It is brown that flowers cognac wine and women-sensual pursuits after ageing is the pool, with the compound graceful fragrance of the oak and the fragrance of a flower.
Claims (3)
1, the production technique of flowers cognac is characterized in that may further comprise the steps: edible flower lixiviate, allotment, the fermentation of inoculation fruit wine yeast bacterium, distillation, ageing are made, and the weight ratio of flowers and water is 1: 20～120 when it is characterized in that the flowers lixiviate; Extraction temperature is 10～100 ℃; During allotment, the pol of fermented liquid is 1～50 degree; Saccharomycetic inoculation weight is 1～10% of fermented liquid; Leavening temperature is 10～35 ℃.
2, according to the production technique of the described flowers cognac of claim 1, when it is characterized in that distilling, adopt kettle formula distiller or tower still.
3, according to the production technique of the described flowers cognac of claim 1, when it is characterized in that ageing, with oak barrel or oak block.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101615795A CN100999702A (en) | 2006-12-31 | 2006-12-31 | Production tech. of grappa with flowers and plants |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101615795A CN100999702A (en) | 2006-12-31 | 2006-12-31 | Production tech. of grappa with flowers and plants |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN100999702A true CN100999702A (en) | 2007-07-18 |
Family
ID=38258528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101615795A Pending CN100999702A (en) | 2006-12-31 | 2006-12-31 | Production tech. of grappa with flowers and plants |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100999702A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101602992B (en) * | 2009-07-17 | 2012-05-30 | 李净 | Method for preparing osmanthus wine |
| CN104818182A (en) * | 2015-03-26 | 2015-08-05 | 黑龙江省带岭林业科学研究所 | Fermentation type syringa reticulata wine and preparation method thereof |
| CN106754165A (en) * | 2017-02-24 | 2017-05-31 | 山东扳倒井股份有限公司 | The preparation method of compound cordiale |
| CN111635845A (en) * | 2020-07-23 | 2020-09-08 | 三益创价生物科技(深圳)有限公司 | Method for preparing natural cinnamaldehyde wine |
-
2006
- 2006-12-31 CN CNA2006101615795A patent/CN100999702A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101602992B (en) * | 2009-07-17 | 2012-05-30 | 李净 | Method for preparing osmanthus wine |
| CN104818182A (en) * | 2015-03-26 | 2015-08-05 | 黑龙江省带岭林业科学研究所 | Fermentation type syringa reticulata wine and preparation method thereof |
| CN104818182B (en) * | 2015-03-26 | 2017-07-11 | 黑龙江省带岭林业科学研究所 | A kind of fermented type syringa reticulata var mandshurica dinner party with singsong girls in attendance and preparation method thereof |
| CN106754165A (en) * | 2017-02-24 | 2017-05-31 | 山东扳倒井股份有限公司 | The preparation method of compound cordiale |
| CN111635845A (en) * | 2020-07-23 | 2020-09-08 | 三益创价生物科技(深圳)有限公司 | Method for preparing natural cinnamaldehyde wine |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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