CN103184123B - Production process for peony-cherry brandy - Google Patents
Production process for peony-cherry brandy Download PDFInfo
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- CN103184123B CN103184123B CN201110450559.0A CN201110450559A CN103184123B CN 103184123 B CN103184123 B CN 103184123B CN 201110450559 A CN201110450559 A CN 201110450559A CN 103184123 B CN103184123 B CN 103184123B
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Abstract
The invention discloses a production process for peony-cherry brandy. The production process comprises the following steps of (1) preparing a sugar solution of the penoy; (2) removing stalks from the cherry, crushing the cherry and adding the cherry in a fermentation tank; (3) preparing an activated yeast; and (4) adding the sugar solution of the penoy in the fermentation tank with the cherry to form a fermented mash, pre-fermenting, filtering, post-fermenting, stilling twice, mixing distillates obtained by the twice distillation, an alcohol content of the mixture being 40 degrees, putting the mixture in an oak barrel, storing at a constant temperature of 15-20 DEG C and ageing for 3-5 years. Whole fruit fermentation is adopted in the fermentation process, so that nutrients can be better retained, and aromatic substances in the peony and the cherry are fully retained by not only performing twice distillation on the aged wine liquid but also performing the distillation on wine dregs obtained by a first filtration, so that a product has stronger taste.
Description
Technical field
The present invention relates to a kind of brewing process of brandy, belong to inebriant processing technique field.
Background technology
Luoyang has abundant tree peony and cherry resource, and tree peony cultivated area reaches 2.1 ten thousand mu, and total strain number reaches more than 6,000 ten thousand strains, comprises more than 1200 kind both at home and abroad, 68 of the more than hundred mu production bases of development.Tree peony not only can be viewed and admired, and the medicinal and edibleness of tree peony progressively causes people's attention.Luoyang has very abundant cherry resource, and according to incompletely statistics, Red Hill township, Xigong District, Luoyang, He Cijian town, Wu Tou township, Xinan County are planted altogether and be implanted with 14000 mu of large grain cherry trees, nearly 4000 mu of granule cherry trees, produce nearly 1,500,000 kilograms of cherry per year.
Tree Peony flower the flowers are in blossom generally in the April to early May, Tree Peony flower is viewed and admired and much naturally comes off later, utilizes degree very low.Also listing at the beginning of 5 months of cherry is main mainly with eating raw greatly, for the cherry approximately 10% of processing.Because the cherry ripening stage is short, concentrate listing, storage endurance not again, has limited cherry and has found a good sale in scale operation and plant.The storage technique of cherry is not perfect again, and along with the increase of cherry output, the deep processing of cherry and comprehensive utilization more and more cause people's attention.
Tree Peony flower is one of several medicine-food two-purpose flowers of Ministry of Health's announcement, both at home and abroad scientific research personnel is carrying out certain research aspect the nutritive ingredient of fresh peony flower and dried flower and effect, it contains the composition very useful to human body, as Herba Astragali Melilotoidis (Herba Astragali Sinici) glycosides, peonin, India sunflower glycosides etc. also contain the bioactive ingredients such as flavonoid compound simultaneously.Peony petal is of high nutritive value, and contains rich in protein, fat, starch and carbohydrate, in addition the mineral substance such as calcic, phosphorus, iron and vitamin A, B, C, E.Particularly contained multiple total free aminoacids, more easily by human body is absorbed.It is clearing heat and detoxicating traditional medicine that Compendium of Material Medica is recorded Tree Peony flower, its bitter, and property is flat, has and effect of blood, green blood, cool blood, cures mainly the blood fire second of the three ten-day periods of the hot season, except dysphoria with smothery sensation.Tree Peony flower has important pharmaceutical use, has effect of regulating menstruation and activating blood.The VA of rich in proteins, fat, starch, amino acid and needed by human body, VB, VC, VE and most trace element and mineral element in fresh peony flower, also contain some delaying human body simultaneously and organize old and feeble hormone and antibiotic etc.The material that is called as proanthocyanidin in tree peony flowers is the current known the strongest material of anti-oxidant activity in the world, and its resistance of oxidation is 10 times, ascorbic 20 times of vitamin-E, and human body is had to very strong health-care effect.Tree Peony flower has effect of regulating menstruation and activating blood, can control the disease such as menoxenia, menalgia.Mierocrystalline cellulose in Tree Peony flower plant can promote human intestines and stomach to wriggle, and clean intestines wall, contributes to prevent the generation of malignant intestinal tumour.After being absorbed by the body, VITAMIN in flower plant and cyanidin(e) help to remove the free radical of tool Oxidative demage effect in body, and right to delay senility, prevent and reduce the generation of cardiovascular disorder and cancer.Fresh flower has peculiar physiological effect to human body, energy clearing lung-heat, improving eyesight.
Cherry is the fruit going on the market the earliest spring, have the laudatory title in " really first of spring ".Cherry i s of high nutrition, contain the multivitamins such as protein, carbohydrate, mineral substance, organic acid, carotene, vitamins C, especially the content of iron, every hectogram is up to 6 to 8 milligrams, higher 20 to 30 times than apple, orange, pears, the content of vitamin A is higher 4 to 5 times than apple, orange, cherry, and edible cherry has the effect that promotes hemoglobin regeneration and anti-cancer, effect that cherry has tonifying liver benefit blood, brain tonic and intelligence development, builds up health; Cherry heat warm in nature, has the effect of beneficial gas, invigorating the spleen and regulating the stomach, wind-damp dispelling in tune; In addition, cherry also has antiinflammation, cures frostbite, moisturizing beauty treatment, and cherry fruit stone has that short rash is sent out thoroughly, lenitive curative effect.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of manufacture craft of Tree Peony flower kirsch.
Technical scheme of the present invention is: the manufacture craft of Tree Peony flower kirsch, and its step is as follows:
(1) by the water ebuillition of heated of 5～6 weight parts, add the white sugar of 8～12 weight parts, after white sugar dissolves, be cooled to 10～30 ℃, add the vitamins C of 0.01 weight part and dissolve, making liquid glucose, the fresh peong flower of 1 weight part is soaked in liquid glucose, preserve at the condition lower seals of 3～5 ℃, make Tree Peony flower sugaring liquid;
(2) cherry of 80～120 weight parts removed to stalk, crush, add in fermentor tank;
(3) mass concentration of preparation 0.5～0.8 weight part sucrose solution that is 5～10%, adds the yeast of 0.03～0.05 weight part, under the condition of 38～40 ℃, in constant incubator, cultivates 30～60min, obtains activating yeast;
(4) in the fermentor tank that packs cherry into, add Tree Peony flower sugaring liquid, composition karusen, the sugar degree of adjusting karusen is 18～20%, add activation yeast, add again 0.05～0.1 weight part polygalacturonase, enzyme activity is 100,000 u/g, ferment, carry out primary fermentation, 20～28 ℃ of leavening temperature controls, fermentation time 48～72h, stirred stirring once every 12 hours, then filter, after filtering, fruit wine is placed in fermentor tank, carry out again secondary fermentation, add sulfurous gas 50～80mg/L, 15～20 ℃ of leavening temperatures processed, 30～45 days time, until in wine residual sugar below 0.2%, then with wine distiller, wine liquid is distilled, slip out at first in liquid alcoholic strength more than 70 °, alcoholic strength progressively reduces, slip out alcoholic strength in liquid and drop to 10 degree, all liquid that slips out is mixed, and then carry out second distillation, give up the 30～100ml foreshot who distills out at first, the liquid that slips out after second distillation mixes, wine degree is at 40 degree, be put in oak barrel, 15～20 ℃ of storages of constant temperature, ageing 3～5 years.
The invention has the beneficial effects as follows: the present invention is fermented and adopted full fruit fermentation, can better retain nutritive substance, not only the good wine liquid of ageing is carried out to second distillation, simultaneously to the schlempe after first filtration, also distill, fully retain the aromatic substance in Tree Peony flower, cherry, made product flavour stronger.Tree Peony flower kirsch is as the travelling products exploitation of locality, Luoyang, and market outlook are wide.
Accompanying drawing explanation
Fig. 1 is process flow sheet of the present invention.
Embodiment
Embodiment 1
The manufacture craft of Tree Peony flower kirsch, its step is as follows:
(1), by the water ebuillition of heated of 5kg, add the white sugar of 8kg, after white sugar dissolves, be cooled to 10 ℃, add the vitamins C of 0.01kg and dissolve, make liquid glucose, the fresh peong flower of 1kg is soaked in liquid glucose, preserves at the condition lower seals of 3 ℃, make Tree Peony flower sugaring liquid;
(2) cherry of 80kg removed to stalk, crush, add in fermentor tank;
(3) mass concentration of the preparation 0.5kg sucrose solution that is 5%, adds the yeast of 0.03kg, under the condition of 38～40 ℃, in constant incubator, cultivates 30min, obtains activating yeast;
(4) in the fermentor tank that packs cherry into, add Tree Peony flower sugaring liquid, composition karusen, the sugar degree of adjusting karusen is 18%, add activation yeast, add again 0.05kg polygalacturonase, enzyme activity is 100,000 u/g, ferment, carry out primary fermentation, 20 ℃ of leavening temperature controls, fermentation time 48h, stirred stirring once every 12 hours, then filter, after filtering, fruit wine is placed in fermentor tank, carry out again secondary fermentation, add sulfurous gas 50mg/L, 15 ℃ of leavening temperatures processed, 30 days time, until in wine residual sugar below 0.2%, then with wine distiller, wine liquid is distilled, slip out at first in liquid alcoholic strength more than 70 °, alcoholic strength progressively reduces, slip out alcoholic strength in liquid and drop to 10 degree, all liquid that slips out is mixed, and then carry out second distillation, give up the 30ml foreshot who distills out at first, the liquid that slips out after second distillation mixes, wine degree is at 40 degree, be put in oak barrel, 15 ℃ of storages of constant temperature, ageing 3 years.
Embodiment 2
The manufacture craft of Tree Peony flower kirsch, its step is as follows:
(1), by the water ebuillition of heated of 6kg, add the white sugar of 12kg, after white sugar dissolves, be cooled to 30 ℃, add the vitamins C of 0.01kg and dissolve, make liquid glucose, the fresh peong flower of 1kg is soaked in liquid glucose, preserves at the condition lower seals of 5 ℃, make Tree Peony flower sugaring liquid;
(2) cherry of 120kg removed to stalk, crush, add in fermentor tank;
(3) mass concentration of the preparation 0.8kg sucrose solution that is 10%, adds the yeast of 0.05kg, under the condition of 38～40 ℃, in constant incubator, cultivates 60min, obtains activating yeast;
(4) in the fermentor tank that packs cherry into, add Tree Peony flower sugaring liquid, composition karusen, the sugar degree of adjusting karusen is 20%, add activation yeast, add again 0.1kg polygalacturonase, enzyme activity is 100,000 u/g, ferment, carry out primary fermentation, 28 ℃ of leavening temperature controls, fermentation time 72h, stirred stirring once every 12 hours, then filter, after filtering, fruit wine is placed in fermentor tank, carry out again secondary fermentation, add sulfurous gas 80mg/L, 20 ℃ of leavening temperatures processed, 45 days time, until in wine residual sugar below 0.2%, then with wine distiller, wine liquid is distilled, slip out at first in liquid alcoholic strength more than 70 °, alcoholic strength progressively reduces, slip out alcoholic strength in liquid and drop to 10 degree, all liquid that slips out is mixed, and then carry out second distillation, give up the 100ml foreshot who distills out at first, the liquid that slips out after second distillation mixes, wine degree is at 40 degree, be put in oak barrel, 20 ℃ of storages of constant temperature, ageing 5 years.
Embodiment 3
The manufacture craft of Tree Peony flower kirsch, its step is as follows:
(1), by the water ebuillition of heated of 6kg, add the white sugar of 10kg, after white sugar dissolves, be cooled to 10～30 ℃, add the vitamins C of 0.01kg and dissolve, make liquid glucose, the fresh peong flower of 1kg is soaked in liquid glucose, preserves at the condition lower seals of 4 ℃, make Tree Peony flower sugaring liquid;
(2) cherry of 100kg removed to stalk, crush, add in fermentor tank;
(3) mass concentration of the preparation 0.6kg sucrose solution that is 8%, adds the yeast of 0.04kg, under the condition of 38 ℃, in constant incubator, cultivates 50min, obtains activating yeast;
(4) in the fermentor tank that packs cherry into, add Tree Peony flower sugaring liquid, composition karusen, the sugar degree of adjusting karusen is 18%, add activation yeast, add again 0.08kg polygalacturonase, enzyme activity is 100,000 u/g, ferment, carry out primary fermentation, 25 ℃ of leavening temperature controls, fermentation time 60h, stirred stirring once every 12 hours, then filter, after filtering, fruit wine is placed in fermentor tank, carry out again secondary fermentation, add sulfurous gas 60mg/L, 18 ℃ of leavening temperatures processed, 345 days time, until in wine residual sugar below 0.2%, then with wine distiller, wine liquid is distilled, slip out at first in liquid alcoholic strength more than 70 °, alcoholic strength progressively reduces, slip out alcoholic strength in liquid and drop to 10 degree, all liquid that slips out is mixed, and then carry out second distillation, give up the 50ml foreshot who distills out at first, the liquid that slips out after second distillation mixes, wine degree is at 40 degree, be put in oak barrel, 18 ℃ of storages of constant temperature, ageing 4 years.
Embodiment 4
The manufacture craft of Tree Peony flower kirsch, its step is as follows:
(1) by the water ebuillition of heated of 5～6kg, add the white sugar of 8～12kg, after white sugar dissolves, be cooled to 10～30 ℃, add the vitamins C of 0.01kg and dissolve, making liquid glucose, the fresh peong flower of 1kg is soaked in liquid glucose, preserve at the condition lower seals of 3～5 ℃, make Tree Peony flower sugaring liquid;
(2) cherry of 80～120kg removed to stalk, crush, add in fermentor tank;
(3) mass concentration of the preparation 0.5～0.8kg sucrose solution that is 5～10%, adds the yeast of 0.03～0.05kg, under the condition of 38～40 ℃, in constant incubator, cultivates 30～60min, obtains activating yeast;
(4) in the fermentor tank that packs cherry into, add Tree Peony flower sugaring liquid, composition karusen, the sugar degree of adjusting karusen is 18～20%, add activation yeast, add again 0.05～0.1kg polygalacturonase, enzyme activity is 100,000 u/g, ferment, carry out primary fermentation, 20～28 ℃ of leavening temperature controls, fermentation time 48～72h, stirred stirring once every 12 hours, then filter, after filtering, fruit wine is placed in fermentor tank, carry out again secondary fermentation, add sulfurous gas 50～80mg/L, 15～20 ℃ of leavening temperatures processed, 30～45 days time, until in wine residual sugar below 0.2%, then with wine distiller, wine liquid is distilled, slip out at first in liquid alcoholic strength more than 70 °, alcoholic strength progressively reduces, slip out alcoholic strength in liquid and drop to 10 degree, all liquid that slips out is mixed, and then carry out second distillation, give up the 30～100ml foreshot who distills out at first, the liquid that slips out after second distillation mixes, wine degree is at 40 degree, be put in oak barrel, 15～20 ℃ of storages of constant temperature, ageing 3～5 years.
In above-described embodiment
Tree Peony flower is plucked main points: adopt the Tree Peony flower kind of polyphyll, petal plumpness, defloration requires in the morning flower, and a bud just ready to burst, be stained with dewdrop, is not subject to sunlight acute irradiation, and fragrance not yet distributes.The fresh flower of plucking should seal takes back laboratory, and spreads in time the processing of lowering the temperature in shady and cool ventilation.
Tree Peony flower sugaring liquid and preparation method thereof: take 200g fresh peong flower as example.Get 1000mL pure water ebuillition of heated, add the white sugar of 2020g, in boiling water, dissolve, be cooled to 20 ℃ of left and right, obtain sucrose saturated solution, add the vitamins C of 2g and dissolve, the fresh of collection is soaked in peony petal 200g in saturated liquid glucose, and saturated sucrose solution has improved osmotic pressure, has played effect anticorrosion and inhibition varied bacteria growing, adding of VC is mainly anti-oxidant, prevents the nutritive ingredient in peony petal, the Oxidative demage of pigment.3～5 ℃ of condition lower seals are preserved, and prevent volatile aroma, introduce miscellaneous bacteria and putrid and deteriorated.
The selection of cherry and processing: select ripe, fresh, without rotten cherry, go stalk, crush, add in fermentor tank.Should be noted that Nux Pruni pseudocerasi will keep complete, can not be broken, otherwise can introduce bitter substance.
The activation of fruit wine yeast: fruit wine yeast is selected Angel high reactivity fruit wine yeast, prepare appropriate 5%～10% sucrose solution, add the yeast of cherry fresh fruit weight 0.03%～0.05%, in 38 ℃～40 ℃ constant incubators, cultivate 30min～60min, complete activated yeast.
Fermenting process gordian technique: packing in the fermentor tank of broken cherry, add the Tree Peony flower sugaring liquid mixture of former fruit weight 1/10th, the sugar degree of adjusting karusen is 18%～20%; Add the yeast after activation, then add the polygalacturonase (enzyme activity: 100,000 u/g) of cherry weight 0.05%～0.1%, composition karusen carries out primary fermentation.20～28 ℃ of leavening temperature controls, fermentation time 48～72h, stirred stirring once every 12 hours, then filter, after filtering, fruit wine is placed in fermentor tank, carry out secondary fermentation, for suppressing varied bacteria growing, need add sulfurous gas 50mg～80mg/L, 15～20 ℃ of controlled fermentation temperature, 30～45 days time, until in wine residual sugar below 0.2%, then with wine distiller, wine liquid is distilled, slip out at first in liquid alcoholic strength more than 70 °, alcoholic strength progressively reduces, drop to 10 degree left and right and stop distillation when slipping out in liquid alcoholic strength, all liquid that slips out is mixed, and then carry out second distillation, in the 30～100ml foreshot who distills out at first, also has harmful composition, need to give up, the liquid that slips out after second distillation mixes, wine degree is in 40 degree left and right, be put in oak barrel, 15～20 ℃ of storages of constant temperature, ageing is more than 3～5 years.Schlempe after primary fermentation filters can ferment 3～5 days at 25 ℃ of left and right temperature again, then it is distilled, and obtains slipping out liquid, wherein contains than the aromatic substance in more rich Tree Peony flower and cherry, and available its allocated and blent the finished product.
Schlempe after above-mentioned primary fermentation filters can ferment 3～5 days at 25 ℃ of left and right temperature again, then it is distilled, and obtains slipping out liquid, wherein contains than the aromatic substance in more rich Tree Peony flower and cherry, and available its allocated and blent the finished product.
Product feature: the brandy taste pure making by above-mentioned technique and, exquisiteness, aroma and oak be fragrant to be coordinated, strong, has light fruital, the fragrance of a flower, color and luster is amber to golden yellow, wine body clear, without precipitation and suspended substance, is a kind of novel cognac.
Claims (1)
1. the manufacture craft of Tree Peony flower kirsch, is characterized in that, its step is as follows:
(1) by the water ebuillition of heated of 5～6 weight parts, add the white sugar of 8～12 weight parts, after white sugar dissolves, be cooled to 10～30 ℃, add the vitamins C of 0.01 weight part and dissolve, making liquid glucose, the fresh peong flower of 1 weight part is soaked in liquid glucose, preserve at the condition lower seals of 3～5 ℃, make Tree Peony flower sugaring liquid;
(2) cherry of 80～120 weight parts removed to stalk, crush, add in fermentor tank;
(3) mass concentration of preparation 0.5～0.8 weight part sucrose solution that is 5～10%, adds the yeast of 0.03～0.05 weight part, under the condition of 38～40 ℃, in constant incubator, cultivates 30～60min, obtains activating yeast;
(4) in the fermentor tank that packs cherry into, add Tree Peony flower sugaring liquid, composition karusen, the sugar degree of adjusting karusen is 18～20%, add activation yeast, add again 0.05～0.1 weight part polygalacturonase, enzyme activity is 100,000 u/g, carry out primary fermentation, 20～28 ℃ of leavening temperature controls, fermentation time 48～72h, stirred stirring once every 12 hours, then filter, after filtering, fruit wine is placed in fermentor tank, carry out again secondary fermentation, add sulfurous gas 50～80mg/L, to 15～20 ℃ of leavening temperatures, 30～45 days time, until in wine residual sugar below 0.2%, then with wine distiller, wine liquid is distilled, slip out at first in liquid alcoholic strength more than 70 °, alcoholic strength progressively reduces, slip out alcoholic strength in liquid and drop to 10 degree, all liquid that slips out is mixed, and then carry out second distillation, give up the 30～100ml foreshot who distills out at first, the liquid that slips out after second distillation mixes, wine degree is at 40 degree, be put in oak barrel, 15～20 ℃ of storages of constant temperature, ageing 3～5 years.
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104845821A (en) * | 2015-06-08 | 2015-08-19 | 小金县夹金山天然野樱桃酒业有限公司 | Method for brewing wild cherry fruit wine |
| CN105670858A (en) * | 2016-03-14 | 2016-06-15 | 阜阳市颍州区金湖丰种植农民专业合作社 | Large cherry brandy |
| CN106434210A (en) * | 2016-10-25 | 2017-02-22 | 青海珠峰冬虫夏草工程技术研究有限公司 | Production method for cordyceps sinensis brandy |
| CN106336998A (en) * | 2016-11-30 | 2017-01-18 | 李宗坪 | Rose liquor, rose brandy and preparing methods thereof |
| 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 |
| CN110760414A (en) * | 2019-10-21 | 2020-02-07 | 四川三鲜生态农业有限公司 | Cherry fruit wine making process |
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| CN1560214A (en) * | 2004-03-02 | 2005-01-05 | 北京市农林科学院 | Process of brewing cherry wine |
| DE202005016269U1 (en) * | 2005-10-14 | 2006-02-09 | Weishaupt, Alfons | Cider-containing alcoholic drink, with original, natural taste, comprises mixture of cider, beer and optionally other alcoholic drink(s) |
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102115703A (en) * | 2009-12-30 | 2011-07-06 | 周传银 | Cherry brandy and preparation technique thereof |
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| KR101246574B1 (en) * | 2008-12-31 | 2013-03-25 | 경상북도(농업기술원) | Manufacturing method for making high quality cherry wine with various varieties or enzyme treatment |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1560214A (en) * | 2004-03-02 | 2005-01-05 | 北京市农林科学院 | Process of brewing cherry wine |
| DE202005016269U1 (en) * | 2005-10-14 | 2006-02-09 | Weishaupt, Alfons | Cider-containing alcoholic drink, with original, natural taste, comprises mixture of cider, beer and optionally other alcoholic drink(s) |
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102115703A (en) * | 2009-12-30 | 2011-07-06 | 周传银 | Cherry brandy and preparation technique thereof |
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