CN103305372B - Method for producing original brandy by using grape skin residues - Google Patents
Method for producing original brandy by using grape skin residues Download PDFInfo
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- CN103305372B CN103305372B CN201310260024.6A CN201310260024A CN103305372B CN 103305372 B CN103305372 B CN 103305372B CN 201310260024 A CN201310260024 A CN 201310260024A CN 103305372 B CN103305372 B CN 103305372B
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- 235000013532 brandy Nutrition 0.000 title claims abstract description 36
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 24
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 18
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 18
- 240000006365 Vitis vinifera Species 0.000 title claims description 7
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 19
- 241000219095 Vitis Species 0.000 claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 238000004821 distillation Methods 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000008213 purified water Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000007598 dipping method Methods 0.000 claims abstract description 4
- 239000002893 slag Substances 0.000 claims description 18
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 8
- 108010059820 Polygalacturonase Proteins 0.000 claims description 8
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 8
- 229940095064 tartrate Drugs 0.000 claims description 8
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 7
- 229910052802 copper Inorganic materials 0.000 claims description 7
- 239000010949 copper Substances 0.000 claims description 7
- 229910000831 Steel Inorganic materials 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 239000010959 steel Substances 0.000 claims description 6
- 230000005484 gravity Effects 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 10
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 235000002906 tartaric acid Nutrition 0.000 abstract 1
- 239000011975 tartaric acid Substances 0.000 abstract 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 238000000605 extraction Methods 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 3
- 230000003020 moisturizing effect Effects 0.000 description 3
- 235000004025 Ugni Nutrition 0.000 description 2
- 241000023626 Ugni Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for producing original brandy by using grape skin residues. The method is characterized by comprising the following steps of: adding brewing grape skin residues with purified water which is 3-4 times the weight of the brewing grape skin residues, dipping and enzymatically hydrolyzing for 24-48 hours, adding 90-95g/L of white sugar and 650-700ml/ton of 6% by mass of sulphurous acid, adjusting the pH value of a dipping solution to be 3.0-3.2 by using tartaric acid, inoculating brewing yeasts for fermenting until the residual sugar content is less than 1.0g/L, separating skins from residues, storing obtained raw wine in a stainless storage tank for 15-30 days, and carrying out secondary distillation to obtain the original brandy. According to the method provided by the invention, the conventional process for producing the brandy by using the grape skin residues is changed through secondary fermentation, the produced original brandy is excellent in quality, and the economic benefit is increased.
Description
Technical field
The present invention relates to a kind of method of producing original brandy with grape skin.
Background technology
In wine industry, wine brewing skin slag is all generally directly to abandon as waste.In recent years, have to see and from skin slag, extract pigment and tartrate or utilize the report of making low-grade brandy, because of extraction yield and the low scale that mostly do not form of utilization ratio.In Extraction, not containing pigment, it utilizes the more aobvious embarrassment of situation.
Traditional skin slag brandy making method is directly the grape wine straight run distillation of 30%-40% residual in skin slag to be become to original brandy, is then deployed into brandy.The class of this brandy is not high, and economic benefit is not obvious, and in the original brandy distilling out, the content of methyl alcohol is high, and what the blending technology in post-order process was required is comparatively harsh.
Summary of the invention
The object of this invention is to provide a kind of method of producing original brandy with grape skin, the original brandy of output has good quality, and has rationally effectively utilized wine grape pomace.
A kind of method of producing original brandy with grape skin, its special feature is, comprise the steps: to get wine grape pomace, add the purified water dipping enzymolysis 24-48h of 3-4 times of weight, add white sugar by the amount of 90-95g/L, adding massfraction by the amount of 650-700ml/ ton is 6% sulfurous acid, and the PH of above-mentioned steeping fluid is adjusted to 3.0-3.2 with tartrate, access fermentation by saccharomyces cerevisiae to residual sugar amount is less than 1.0g/L, separate skin slag, the former wine obtaining stores 15-30d in stainless cylinder of steel, and second distillation obtains original brandy.
Wherein wine grape pomace adopt Fructus Vins kind to get free juice and drench juice after without the grape skin of squeezing.
The temperature of wherein flooding enzymolysis is 15-18 DEG C, and polygalacturonase model used is Cuvee Rouge, and consumption is 30-50g/ ton.
Wherein leavening temperature is 12-15 DEG C, and yeast is FC9 yeast, and consumption is 200-250g/ ton.
The former wine wherein obtaining is the gravity flow wine while separating skin slag.
Wherein the former wine before second distillation does not need to filter and clarifying treatment.
Wherein second distillation adopts copper kettle formula distiller.
The invention provides a kind of method of producing original brandy with grape skin, changed the production technique of traditional skin slag brandy by Secondary Fermentation, the original brandy quality of output is splendid, has increased economic benefit.The Extraction that the present invention produces brandy taking optimum is as raw material, by mending scientifically and rationally sugar, moisturizing, benefit acid, utilization is soaked the best Cuvee Rouge polygalacturonase of fragrant effect and is carried out enzymolysis and extraction, adopt the FC9 yeast of optimum proferment brandy to ferment, obtain the former wine of high-quality.And adopt classical copper kettle formula distiller, second distillation technique.The original brandy of output has good quality, and is the active path of a rational and efficient use wine grape pomace.
Embodiment
The present invention has solved three problems cleverly by suitable benefit sugar, moisturizing and benefit acid step: mend sugar and the alcoholic strength after fermentation can be adjusted to the wine degree (7～9 degree) that optimum distills brandy; The content that moisturizing can suitably reduce methyl alcohol and potato spirit in unit volume wine liquid plays the fragrant effect of soaking simultaneously; Esterification when benefit acid can be strengthened brandy ageing, the fragrance of lifting wine body.
In wine making, conventional benefit sugar and benefit acid should be used tartrate and white sugar.In the present invention, the esterification of acid and alcohol when the larger object of addition of acid is to distill, the fragrance of increase brandy.The amount of sugar is 90-95g/L, the one, and in order to meet the required alcoholic strength of fermentation, the 2nd, prevent that alcoholic strength is too high and to affect the content of aroma component in unit volume and nutritive substance too low.Applicant finds in addition, and it is the optimum fermented bacterium of brandy fermented wine with grape skin that Cuvee Rouge polygalacturonase soaks fragrant best results, FC9 yeast to the mordanting of grape skin.
The experiment material adopting in the following example of the present invention and equipment are as following table 1:
Table 1:
Wherein Ugni Blanc grape refers to Ugni Blanc.
Embodiment 1:
With the Fructus Vins wine brewing skin slag without squeezing after getting free juice and drenching juice, add the purified water of 4 times of weight, add Cuvee Rouge polygalacturonase with the consumption of 30g/ ton, at 15-18 DEG C of temperature, flood enzymolysis 24h, add white sugar by the amount of 90g/L, add the sulfurous acid of massfraction 6% by the amount of 650ml/ ton, and the PH of above-mentioned steeping fluid is adjusted to 3.0 with tartrate, with the consumption access FC9 yeast of 200g/ ton, be less than 1.0g/L in 12-15 DEG C of leavening temperature bottom fermentation to residual sugar amount, separate skin slag, take from stream wine and store 30d in stainless cylinder of steel, pour in down a chimney, utilize copper kettle formula distiller without the former wine of any processing, adopt second distillation technique, obtain original brandy.
Embodiment 2:
With the Fructus Vins wine brewing skin slag without squeezing after getting free juice and drenching juice, add the purified water of 3 times of weight, add Cuvee Rouge polygalacturonase with the consumption of 30g/ ton, at 15-18 DEG C of temperature, flood enzymolysis 24h, add white sugar by the amount of 90g/L, adding massfraction by the amount of 700ml/ ton is 6% sulfurous acid, and the PH of above-mentioned steeping fluid is adjusted to 3.0 with tartrate, with the consumption access FC9 yeast of 200g/ ton, be less than 1.0g/L in 12-15 DEG C of leavening temperature bottom fermentation to residual sugar amount, separate skin slag, take from stream wine and store 15d in stainless cylinder of steel, pour in down a chimney, utilize copper kettle formula distiller without the former wine of any processing, adopt second distillation technique, obtain original brandy.
Embodiment 3:
With the Fructus Vins wine brewing skin slag without squeezing after getting free juice and drenching juice, add the purified water of 4 times of weight, add Cuvee Rouge polygalacturonase with the consumption of 50g/ ton, at 15-18 DEG C of temperature, flood enzymolysis 12h, add white sugar by the amount of 95g/L, add the sulfurous acid of massfraction 6% by the amount of 700ml/ ton, and the PH of above-mentioned steeping fluid is adjusted to 3.2 with tartrate, with the consumption access FC9 yeast of 250g/ ton, be less than 1.0g/L in 12-15 DEG C of leavening temperature bottom fermentation to residual sugar amount, separate skin slag, take from stream wine and store 15d in stainless cylinder of steel, pour in down a chimney, utilize copper kettle formula distiller without the former wine of any processing, adopt second distillation technique, obtain original brandy.
Embodiment 4:
With the Fructus Vins wine brewing skin slag without squeezing after getting free juice and drenching juice, add the purified water of 3 times of weight, add Cuvee Rouge polygalacturonase with the consumption of 30g/ ton, at 15-18 DEG C of temperature, flood enzymolysis 12h, add white sugar by the amount of 90g/L, add the sulfurous acid of massfraction 6% by the amount of 650ml/ ton, and the PH of above-mentioned steeping fluid is adjusted to 3.2 with tartrate, with the consumption access FC9 yeast of 200g/ ton, be less than 1.0g/L in 12-15 DEG C of leavening temperature bottom fermentation to residual sugar amount, separate skin slag, take from stream wine and store 15d in stainless cylinder of steel, pour in down a chimney, utilize copper kettle formula distiller without the former wine of any processing, adopt second distillation technique, obtain original brandy.
Original brandy wine major advantage prepared by above-described embodiment method is that raw materials cost is cheap, and wine weight belongs to the middle-grade level of brandy, is a kind of most economical mode of effectively utilizing of wine brewing skin slag.
Claims (2)
1. produce the method for original brandy with grape skin for one kind, it is characterized in that, comprise the steps: to get wine grape pomace, add the purified water dipping enzymolysis 24-48h of 3-4 times of weight, add white sugar by the amount of 90-95g/L, adding massfraction by the amount of 650-700ml/ ton is 6% sulfurous acid, and the PH of above-mentioned steeping fluid is adjusted to 3.0-3.2 with tartrate, access fermentation by saccharomyces cerevisiae to residual sugar amount is less than 1.0g/L, separate skin slag, the former wine obtaining stores 15-30d in stainless cylinder of steel, and second distillation obtains original brandy;
Wherein wine grape pomace adopt Fructus Vins kind to get free juice and drench juice after without the grape skin of squeezing;
The temperature of wherein flooding enzymolysis is 15-18 DEG C, and polygalacturonase model used is Cuvee Rouge, and consumption is 30-50g/ ton;
Wherein leavening temperature is 12-15 DEG C, and yeast is FC9 yeast, and consumption is 200-250g/ ton;
The former wine wherein obtaining is the gravity flow wine while separating skin slag;
Wherein the former wine before second distillation does not need to filter and clarifying treatment.
2. a kind of method of producing original brandy with grape skin as claimed in claim 1, is characterized in that: wherein second distillation adopts copper kettle formula distiller.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310260024.6A CN103305372B (en) | 2013-06-27 | 2013-06-27 | Method for producing original brandy by using grape skin residues |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310260024.6A CN103305372B (en) | 2013-06-27 | 2013-06-27 | Method for producing original brandy by using grape skin residues |
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| CN103305372A CN103305372A (en) | 2013-09-18 |
| CN103305372B true CN103305372B (en) | 2014-08-13 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104152317B (en) * | 2014-06-24 | 2016-08-17 | 高耸 | Utilize the method that skin slag is made wine |
| CN105331475A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Pericarp residue brandy |
| CN105331478A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Anti-oxidation brandy |
| CN105255626B (en) * | 2015-12-01 | 2018-12-18 | 辽宁世创科技发展有限公司 | The brewing method of ginseng brandy |
| CN106867805A (en) * | 2017-04-28 | 2017-06-20 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of brewage process of grape skin Spirit |
| CN110437955A (en) * | 2019-09-17 | 2019-11-12 | 中国农业科学院特产研究所 | The method made wine using vitis amurensis husk slag |
| CN110938505A (en) * | 2019-12-27 | 2020-03-31 | 漳州市板桥酒业有限公司 | Method for distilling brandy by utilizing fermentation residues |
| CN116103101A (en) * | 2021-11-11 | 2023-05-12 | 中方县申太葡萄酒有限公司 | Preparation method of grape brandy and grape brandy |
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2013
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| CN1683495A (en) * | 2004-04-16 | 2005-10-19 | 宁夏香山酒业(集团)有限公司 | Chinese wolfberry brandy and its producing method |
| CN1740310A (en) * | 2005-09-23 | 2006-03-01 | 方国忠 | Process for making one fruit four wines |
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| CN101906364A (en) * | 2010-07-17 | 2010-12-08 | 烟台张裕葡萄酿酒股份有限公司 | Double-yeast temperature-control fermentation method of brandy raw material wine |
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Denomination of invention: Method for producing original brandy by using grape skin residues Effective date of registration: 20180126 Granted publication date: 20140813 Pledgee: Cao Guangjiang Pledgor: Ningxiahong Zhongning Wolfberry Products Co., Ltd. Registration number: 2018990000078 |
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Effective date of registration: 20200312 Address after: 755000 Ningxia iron and Steel Group Co., Ltd. Meili Industrial Park, Shapotou District, Zhongwei City, Ningxia Hui Autonomous Region Patentee after: Cao Guangjiang Address before: The new 751200 the Ningxia Hui Autonomous Region city centre in the county of Fort Street Patentee before: Ningxiahong Zhongning Wolfberry Products Co., Ltd. |