CN102115703A - Cherry brandy and preparation technique thereof - Google Patents
Cherry brandy and preparation technique thereof Download PDFInfo
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- CN102115703A CN102115703A CN2009102642859A CN200910264285A CN102115703A CN 102115703 A CN102115703 A CN 102115703A CN 2009102642859 A CN2009102642859 A CN 2009102642859A CN 200910264285 A CN200910264285 A CN 200910264285A CN 102115703 A CN102115703 A CN 102115703A
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Abstract
The invention discloses a cherry brandy and a preparation technique thereof, belonging to the technical field of processing of alcoholic beverages. The preparation technique comprises the following steps: crushing cherries used as main raw materials, regulating the components, carrying out inoculation fermentation, squeezing, distilling, aging, blending, bottling and the like to obtain the cherry brandy. The brandy prepared by the technique has the advantages of pure mouthfeel, good taste, strong fruit scent, golden color, transparent precipitate in brandy liquor, high sugar content, low alcohol content and wide applicability, and satisfies the market demand.
Description
Technical field
The present invention relates to a kind of inebriant complete processing, be specifically related to a kind of cognac and technology of preparing thereof.
Background technology
With the fruit is raw material, by fermentation, the wine made of still-process, can be described as brandy.Its wine is characterized as has fruit juice fragrance, and vinosity is strong, and taste is coordinated, but many brandy are the cognac of raw material with the grape especially, and it is low to contain sugar, the ethanol concn height, do not meet some human consumers' taste, and with the brandy taste of cherry-flavored raw material than salubriouser, ethanol concn is lower.
Summary of the invention
In order to solve above-mentioned existing issue, the invention provides a kind of Cherry and manufacture craft thereof.
The present invention is achieved through the following technical solutions: a kind of Cherry and manufacture craft thereof are main raw material with the cherry, make through steps such as raw material crushing, composition adjustment, inoculation fermentation, squeezing, distillation, aging, allotment, bottlings,
Described raw material crushing is: with cherry raw material crushing slagging;
Described composition adjustment is: add 10%～19% syrup pomace, make the juice sugar degree more than 12%;
Described inoculation fermentation is: the fruit juice yeast of inoculation 5%～10%, and temperature is controlled at 34 ℃ with bottom fermentation, is below 0.2% until the residual sugar amount;
Described squeezing is: the skin slag is squeezed, get fermented liquid;
Described distillation is: with the liquid distiller fermented liquid is distilled and can obtain quality brandy preferably, skin slag distillation gained is common cognac, i.e. fruit liquor;
Describedly agingly be: distilled spirit is put in people's oak barrel, adjusted wine degree to 40～45 with deodorizing alcohol, sealing is stored, and storage wine should be at the airy vault, aging time at least 3～5 year, and the time is long more, and the brandy quality is good more; Also can adopt the artificial-aging method, new wine is carried out 5～6 days thermal treatment, temperature is controlled at more than 40 ℃, carries out 3～4 days freezing again, and temperature is controlled at below-15～-20 ℃, by cold and hot processing, quickens aging;
Described allotment is: add syrup, adjust to and require pol, add the walnut leach liquor, tea water extract and the Pericarppium Armeniacae Amarum leach liquor that soak with brandy, increase the fragrance and the flavour of brandy; If wine Du Taigao, available distilled water diluting; If color and luster is too light, but the sugaring tone is whole; Described bottling is: finished product is made in the bottling of wine liquid.
The invention has the beneficial effects as follows: the brandy mouthfeel by above prepared is pure, tasty and refreshing, the smell of fruits is very sweet, golden yellow color, wine liquid transparency precipitation, and it is higher to contain sugar, and the alcohol number of degrees are low, and suitable crowd is wider, has satisfied the market requirement.
Embodiment
The present invention is further described according to embodiment below:
A kind of Cherry and manufacture craft thereof are main raw material with the cherry, make through steps such as raw material crushing, composition adjustment, inoculation fermentation, squeezing, distillation, aging, allotment, bottlings, specifically carry out as follows:
Raw material crushing: with cherry raw material crushing slagging;
Composition is adjusted: add 10% syrup pomace, make the juice sugar degree more than 12%;
Inoculation fermentation: the fruit juice yeast of inoculation 10%, temperature is controlled at 34 ℃ with bottom fermentation, is below 0.2% until the residual sugar amount;
Squeezing: the skin slag is squeezed, get fermented liquid;
Distillation: with the liquid distiller fermented liquid is distilled and can obtain quality brandy preferably, it is common cognac that the skin slag distills gained, i.e. fruit liquor;
Aging: distilled spirit is put in people's oak barrel, adjusted wine degree to 40 with deodorizing alcohol, sealing is stored, and storage wine should be at the airy vault, and 5 years aging time, the time is long more, and the brandy quality is good more; Also can adopt the artificial-aging method, new wine is carried out 5 days thermal treatment, temperature is controlled at more than 40 ℃, carries out 3 days freezing again, and temperature is controlled at below-15～-20 ℃, by cold and hot processing, quickens aging;
Allotment: add syrup, adjust to and require pol, add the walnut leach liquor, tea water extract and the Pericarppium Armeniacae Amarum leach liquor that soak with brandy, increase the fragrance and the flavour of brandy; If wine Du Taigao, available distilled water diluting; If color and luster is too light, but the sugaring tone is whole;
Bottling: last, finished product is made in the bottling of wine liquid.
Claims (1)
1. Cherry and manufacture craft thereof is characterized in that: be main raw material with the cherry, make through steps such as raw material crushing, composition adjustment, inoculation fermentation, squeezing, distillation, aging, allotment, bottlings,
Described raw material crushing is: with cherry raw material crushing slagging;
Described composition adjustment is: add 10%～19% syrup pomace, make the juice sugar degree more than 12%;
Described inoculation fermentation is: the fruit juice yeast of inoculation 5%～10%, and temperature is controlled at 34 ℃ with bottom fermentation, is below 0.2% until the residual sugar amount;
Described squeezing is: the skin slag is squeezed, get fermented liquid;
Described distillation is: with the liquid distiller fermented liquid is distilled and can obtain quality brandy preferably, skin slag distillation gained is common cognac, i.e. fruit liquor;
Describedly agingly be: distilled spirit is put in people's oak barrel, adjusted wine degree to 40～45 with deodorizing alcohol, sealing is stored, and storage wine should be at the airy vault, aging time at least 3～5 year, and the time is long more, and the brandy quality is good more; Also can adopt the artificial-aging method, new wine is carried out 5～6 days thermal treatment, temperature is controlled at more than 40 ℃, carries out 3～4 days freezing again, and temperature is controlled at below-15～-20 ℃, by cold and hot processing, quickens aging;
Described allotment is: add syrup, adjust to and require pol, add the walnut leach liquor, tea water extract and the Pericarppium Armeniacae Amarum leach liquor that soak with brandy, increase the fragrance and the flavour of brandy; If wine Du Taigao, available distilled water diluting; If color and luster is too light, but the sugaring tone is whole;
Described bottling is: finished product is made in the bottling of wine liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102642859A CN102115703A (en) | 2009-12-30 | 2009-12-30 | Cherry brandy and preparation technique thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102642859A CN102115703A (en) | 2009-12-30 | 2009-12-30 | Cherry brandy and preparation technique thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102115703A true CN102115703A (en) | 2011-07-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102642859A Pending CN102115703A (en) | 2009-12-30 | 2009-12-30 | Cherry brandy and preparation technique thereof |
Country Status (1)
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| CN (1) | CN102115703A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103160403A (en) * | 2011-12-12 | 2013-06-19 | 贵州大学 | Production method for blueberry brandy |
| CN103184123A (en) * | 2011-12-29 | 2013-07-03 | 洛阳理工学院 | Production process for peony-cherry brandy |
| CN103194348A (en) * | 2012-01-06 | 2013-07-10 | 威海紫光科技园有限公司 | Ficus carica brandy and preparation method thereof |
| CN104830602A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Apricot brandy and preparation method thereof |
| CN104830606A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Cherry-flavor brandy containing high-content esters, and preparation method of cherry-flavor brandy |
| CN105802802A (en) * | 2016-05-12 | 2016-07-27 | 甘肃省农业科学院农产品贮藏加工研究所 | Chateau type brewing method for fruit white spirit |
| CN106978314A (en) * | 2017-05-26 | 2017-07-25 | 威龙葡萄酒股份有限公司 | A kind of brewing method of Kirsh |
| CN108823035A (en) * | 2018-07-30 | 2018-11-16 | 郑州兰茜生物工程有限公司 | One kind zero adds Fruity type high quality liquor and its brewing method |
| CN108913518A (en) * | 2018-06-12 | 2018-11-30 | 安徽省金裕皖酒业有限公司 | A kind of liquor aging method for using for reference the new vinegar after-ripening technique of mature vinegar |
| CN111304041A (en) * | 2020-04-28 | 2020-06-19 | 辽宁省果树科学研究所 | Preparation method of dried apricot white spirit and brandy |
| CN111592958A (en) * | 2020-07-13 | 2020-08-28 | 山东朝能福瑞达生物科技有限公司 | Mixed berry brandy and preparation method thereof |
-
2009
- 2009-12-30 CN CN2009102642859A patent/CN102115703A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103160403A (en) * | 2011-12-12 | 2013-06-19 | 贵州大学 | Production method for blueberry brandy |
| CN103184123B (en) * | 2011-12-29 | 2014-06-11 | 洛阳理工学院 | Production process for peony-cherry brandy |
| CN103184123A (en) * | 2011-12-29 | 2013-07-03 | 洛阳理工学院 | Production process for peony-cherry brandy |
| CN103194348B (en) * | 2012-01-06 | 2016-01-06 | 威海紫光科技园有限公司 | A kind of preparation method of Fructus Fici brandy |
| CN103194348A (en) * | 2012-01-06 | 2013-07-10 | 威海紫光科技园有限公司 | Ficus carica brandy and preparation method thereof |
| CN104830602A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Apricot brandy and preparation method thereof |
| CN104830606A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Cherry-flavor brandy containing high-content esters, and preparation method of cherry-flavor brandy |
| CN105802802A (en) * | 2016-05-12 | 2016-07-27 | 甘肃省农业科学院农产品贮藏加工研究所 | Chateau type brewing method for fruit white spirit |
| CN106978314A (en) * | 2017-05-26 | 2017-07-25 | 威龙葡萄酒股份有限公司 | A kind of brewing method of Kirsh |
| CN108913518A (en) * | 2018-06-12 | 2018-11-30 | 安徽省金裕皖酒业有限公司 | A kind of liquor aging method for using for reference the new vinegar after-ripening technique of mature vinegar |
| CN108823035A (en) * | 2018-07-30 | 2018-11-16 | 郑州兰茜生物工程有限公司 | One kind zero adds Fruity type high quality liquor and its brewing method |
| CN111304041A (en) * | 2020-04-28 | 2020-06-19 | 辽宁省果树科学研究所 | Preparation method of dried apricot white spirit and brandy |
| CN111592958A (en) * | 2020-07-13 | 2020-08-28 | 山东朝能福瑞达生物科技有限公司 | Mixed berry brandy and preparation method thereof |
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Application publication date: 20110706 |