CN103659974B - Ageing brandy lichee wood chip and Synthesis and applications technique thereof - Google Patents
Ageing brandy lichee wood chip and Synthesis and applications technique thereof Download PDFInfo
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Abstract
The invention discloses a kind of ageing brandy lichee wood chip and Synthesis and applications technique thereof, belong to Fruit brandy ageing technical field.Invention describes a kind of preparation method of ageing brandy lichee wood chip, after the ageing brandy obtained is with lichee wood chip, also provide the technique for applying of ageing brandy lichee wood chip.The present invention uses novel Fruit brandy ageing lichee wood, and utilize micro-oxygen technology, in conjunction with lichee wood chip and lichee woodwork, Fruit brandy is made to reach ripe within a short period of time, and give the graceful comfortable fragrance of Fruit brandy and soft abundant mouthfeel, can be used for the ageing of various Fruit brandy.The technique for applying of lichee wood in ageing brandy solves existing Fruit brandy ageing method length consuming time, and take a large amount of container, labour intensity is large, the problems such as fruit wine loss is large.
Description
Technical field
The invention belongs to Fruit brandy ageing technical field, particularly a kind of ageing brandy lichee wood chip and Synthesis and applications technique thereof.
Background technology
Brandy broadly refers to all Spirits made by fruit.The original brandy of new distillation gained, fragrance is not mellow and full, and quality is coarse, needs through oak barrel storage and aging for many years, just can reach ripe perfect, become golden yellow color transparent, with the fragrance of happiness, the brandy of the soft coordination of taste.Therefore, the old heat condition (management in aging method, the storage time limit and storage process) of original brandy plays a part very important in the quality determining brandy.
Fruit brandy has to pass through traditional aging process just can reach ripe, and make fragrance more harmonious comfortable, mouthfeel is more soft plentiful, and what reach the best drinks effect.The ageing promoter of current Fruit brandy only has oak, and container is oak barrel, or stainless steel, technique is natural maturity, and the general needs longer time just can reach the degree can sold and drink, length consuming time, take a large amount of container, labour intensity is large, and the loss of wine liquid is large.
Summary of the invention
For overcoming the shortcoming of prior art with not enough, primary and foremost purpose of the present invention is the preparation method providing a kind of ageing brandy lichee wood chip.The present invention by novel ageing timber (promoter) lichee wooden one-tenth lichee wood chip, for ageing brandy.
Another object of the present invention is to the ageing brandy lichee wood chip providing above-mentioned preparation method to obtain.
Another object of the present invention is to the application that above-mentioned ageing brandy lichee wood chip is provided.
Another object of the present invention is the technique for applying providing above-mentioned ageing brandy lichee wood chip.The present invention uses novel Fruit brandy ageing lichee wood, and utilize micro-oxygen technology, in conjunction with lichee wood chip and lichee woodwork, Fruit brandy is made to reach ripe within a short period of time, and give the graceful comfortable fragrance of Fruit brandy and soft abundant mouthfeel, can be used for the ageing of various Fruit brandy.The technique for applying of lichee wood in ageing brandy solves existing Fruit brandy ageing method length consuming time, and take a large amount of container, labour intensity is large, the problems such as fruit wine loss is large.
Object of the present invention is achieved through the following technical solutions: a kind of preparation method of ageing brandy lichee wood chip, and concrete steps comprise:
Bark section removed by lichee wood, and sheet size is long 60 ~ 100mm, wide 10 ~ 40mm, thick 2 ~ 5mm; Pick out the wood chip of dark reddish brown, wash away impurity with the ethanol of clear water and volume fraction 50% successively, dry; Add cellulase and carry out degradation treatment, temperature is 30 ~ 40 DEG C, and enzymolysis time 24 ~ 48 hours, dries; With uviol lamp process 24 ~ 48 hours; Infrared baking box 175 ~ 220 DEG C process 15 ~ 45min; Obtain ageing brandy lichee wood chip.
By for subsequent use for the ageing brandy lichee wood chip sealed storage obtained.
The process chart of above-mentioned ageing brandy lichee wood chip preparation method as shown in Figure 1;
Described lichee wood is preferably the age of tree lichee of more than 20 years wood;
The described concentration adding cellulase is preferably 60U/ml;
Described uviol lamp is preferably the uviol lamp of wavelength 250nm;
In the preparation process of ageing brandy with lichee wood chip, according to the baking degree of lichee wood chip, slight, moderate and degree of depth baking can be divided into; Wherein, slight baking is 175 ~ 220 DEG C for infrared baking temperature, toasts duration 15 ~ 20min; Moderate baking is 175 ~ 220 DEG C for infrared baking temperature, toasts duration 25 ~ 30min; Degree of depth baking is 175 ~ 220 DEG C for infrared baking temperature, toasts duration 40 ~ 45min;
Different wine kinds will select the lichee wood chip of different baking degree; As Fruit brandy that is dark or that give off a strong fragrance should select the lichee wood chip of inclined heavy toast; Light or that fragrance is thin Fruit brandy should select the lichee wood chip of partially slight baking.
A kind of ageing brandy lichee wood chip is obtained by above-mentioned preparation method.
The above-mentioned application of ageing brandy lichee wood chip in brandy ageing.
The technique for applying of above-mentioned ageing brandy lichee wood chip, comprises following concrete steps:
The Fruit brandy fermented is stored in lichee wood ageing bucket, ageing pithos and stainless steel ageing tank, add the lichee wood chip of 1 ~ 5 ‰ in wine liquid, wine liquid temp remains 25 ~ 35 DEG C, passes into cleaned air in wine liquid simultaneously, and the oxygen content controlled in wine liquid is 1 ~ 15mg/L; Weekly to wine liquid circulation 1 ~ 2 time, 20 ~ 40 minutes each action time; The duration of ageing process is 5 ~ 100 days, and the lichee brandy of different vessels ageing carries out hook and adjusts, and obtains the wine liquid of allotment, to be stored in stainless cylinder of steel 1 month, to become finished wine through press filtration, packaging.
Described Fruit brandy is preferably the one in lichee brandy, dragon fruit brandy, green plum brandy or grape brandy;
Described lichee wood ageing bucket is preferably 250L lichee wood ageing bucket, the structure of its device as shown in Figure 2: described lichee wood ageing bucket is made up of lichee wooden barrel body, upper cover plate, lower cover and micro-oxygen device; Lichee wooden barrel body is enclosed by lichee wooden stave and forms, and is reinforced outside lichee wooden stave by metal anchor ear; Upper cover plate there is outlet; Lichee wooden barrel has wine inlet with it; Described micro-oxygen device is have stopper at the wine inlet place of ageing Spirit lichee wooden barrel, stopper runs through respectively and has blast pipe and stainless steel tracheae, communicate inside the bucket of blast pipe with inside lichee wooden barrel, breather valve is connected with outside the bucket of blast pipe, be connected with gas distributor inside the bucket of stainless steel tracheae, outside the bucket of stainless steel tracheae, be connected with flowmeter and air valve.
Described ageing pithos is preferably 1 ton of ageing pithos, the structure of its device is as shown in Figure 3: comprise pithos and stainless steel lid, pithos has the placement lichee wood chip stainless steel string bag connected by stainless steel string bag connecting line, stainless steel tracheae runs through stainless steel lid, stainless steel tracheae bottom is connected with gas distributor, and stainless steel upper tracheal is connected with flowmeter and air valve in turn;
Described stainless steel ageing tank, the structure of its device as shown in Figure 4: comprise stainless steel tank body, the top of stainless steel tank body is connected with wine inlet pipe, and the bottom of stainless steel tank body is connected with wine output pipe; The lichee wood stainless steel string bag having liquid level gauge to be connected with by stainless steel string bag connecting line in stainless steel tank body, stainless steel tracheae runs through stainless steel tank body top, stainless steel tracheae bottom is connected with gas distributor, and stainless steel upper tracheal is connected with flowmeter and air valve in turn; Stainless steel tank body center of top has breather valve, and stainless steel tank body top outer is provided with loophole; Stainless steel tank body lower end outside has sample tap and manhole; Wine lichee wood chip is placed by the lichee wood stainless steel string bag; Passing into of gas is realized by gas distributor.
Described gas distributor is preferably micropore 304 stainless steel distributor; It has fine micropore and can be distributed in wine liquid by gas uniform, and described micropore size is 0.1 ~ 0.2 micron, is preferably 0.2 micron; Its concrete specification of described gas distributor: external diameter 30mm, internal diameter 20mm, thickness 10mm, length 250mm, stainless steel, this gas distributor is food-grade, high pressure resistant, acid-alkali-corrosive-resisting; Gas uniform is distributed in wine liquid and effectively can promotes fully contacting of oxygen and micro constitutent in wine, makes the oxidation reaction of white wine inside abundant, and can promote effective association of hydrone and alcohol molecule;
The described cleaned air that passes into is that the gas distributor connected by the stainless steel tracheae of ageing container is passed into;
The described cleaned air that passes into is preferably from high-altitude collection fresh air, and through the dustless process without oil, the pure air obtained passes into as in Fruit brandy, controlling micro-oxygen amount is 1 ~ 15mg/L, passing into of air will through being located at the dispersed of the gas distributor at the bottom of lichee wood ageing bucket, ageing pithos and stainless steel ageing tank, be provided with oxygen probe in container, the dissolved oxygen in wine liquid can be detected;
Described wine liquid circulation preferably utilizes high pure nitrogen passing into from the gas distributor be located at the bottom of tank, impels wine liquid to form circulation in tank, thus the extract of oxygen and lichee wood is fully mixed with Fruit brandy;
Described different vessels is lichee wood ageing bucket, ageing pithos and stainless steel ageing tank;
Described hook is adjusted to using the Fruit brandy of large-size stainless steel ageing tank ageing as base wine, and the Fruit brandy of lichee wood ageing bucket and the ageing of ageing pithos is allocated as blending liquor, obtains the wine liquid of allotment;
The selection principle of described lichee wood chip is:
1) suitable lichee wood chip to be selected according to the style characteristic of wine; If need the dense fragrance of the fragrance of wine extensive, the lichee wood chip at more than 50 years age can be selected; If need the quiet and beautiful exquisiteness of the fragrance of wine, then should select the lichee wood chip of 20 ~ 50 years;
2) different wine kinds will select the lichee wood chip of different baking degree; As the lichee wood chip that Fruit brandy that is dark or that give off a strong fragrance should select the inclined degree of depth to toast; Light or that fragrance is thin Fruit brandy should select the lichee wood chip of partially slight baking;
3) make the Fruit brandy of difference in functionality, the lichee wood chip size of use should be different; As Fruit brandy base hotel catering, the lichee wood chip of interpolation, should select the wood chip that size is bigger than normal; Because the time of Fruit brandy base wine storage is long, even if larger wood chip, in the soak time of some months, also can the effective ingredient lixiviate in wood chip out; When making Fruit brandy blending liquor, the lichee wood chip of interpolation, should select the lichee wood chip of little size; The composition required because of Fruit brandy blending liquor is abundanter, and wood chip is thinner, and the surface area contacted with wine is comparatively large, and lixiviate material is out more, and various reaction is also comparatively abundant;
4) according to Problems existing in Fruit brandy, lichee wood chip is selected with suiting the remedy to the case.Some Fruit brandy tastes are unholiness, have slight different assorted taste, select heavily roasting lichee wood chip to be added in wine, can adsorb different assorted taste, not positive taste is corrected.Some fruit brandy bodies are thin and weak, and taste is flat, add the lichee wood chip of little size, wine just can be made to become plentiful abundant in the short time.
The present invention, according to the design requirement of Fruit brandy, selects three kinds of containers to carry out ageing wine liquid:
(1) 250L lichee wood ageing bucket ageing Fruit brandy blending liquor: with the lichee wood ageing bucket ageing Fruit brandy being added with lichee wood chip, can extract fragrance flavor component in lichee wood to greatest extent, can as the high-quality blending liquor of Fruit brandy.
(2) 1 tons of ageing pithos ageing Fruit brandy blending liquor: with the ageing pithos ageing Fruit brandy being added with lichee wood chip, in energy lixiviate lichee wood outside gas chromatography matter, the minor metallic element of ageing pithos can also be absorbed, make the more mellow silk floss of wine liquid soft, as the blending liquor of blending, the quality of Fruit brandy finished wine greatly can be improved.
(3) stainless steel wine tank ageing Fruit brandy base liquor: with the large-size stainless steel wine tank ageing Fruit brandy being added with lichee wood chip, can greatly reduce land area, reduces the loss of wine liquid, reduces labour cost, is conducive to controlling vinosity simultaneously.
The present invention has following advantage and effect relative to prior art:
1. be innovatively applied in the ageing of Fruit brandy by lichee wood, lichee wood has unique fragrance, pleasant aroma, there is one famous cuisines in the southern part of the country, lichee wood roasted goose, select lichee wood to be bavin exactly, goose, under the slow fire of lichee bavin is baked slowly, absorbs the distinctive fragrance component of lichee wood.The goose of coming out of the stove gives out a burst of lichee delicate fragrance, allows people one try unforgettable.Lichee wood containing 5 ~ 20% alcohol soluble substances, water 1 ~ 8%, and the lignin coordinated, cellulose, hemicellulose mixture.Alcohol soluble substance described here refers to lignin complex compound, phenolic compound, tannin etc.The mixture of lignin, cellulose, hemicellulose refers in lichee wood the material not degrading and be insoluble to ethanol.
2. through lot of experiments, the processing method of the lichee wood of optimization ageing Fruit brandy.Apply the lichee wood that this processing method obtains, fragrance is comfortable, and composition enriches, when ageing, select the lichee wood chip of different size according to the vinosity, style etc. of Fruit brandy, the shortcoming of Fruit brandy can be supplemented, show Fruit brandy characteristic, natural fusion can be reached simultaneously.
3. accelerate the maturation of Fruit brandy innovatively, form the technique for applying of a set of ageing Fruit brandy lichee wood chip.This technique for applying shortens the ageing time of Fruit brandy greatly; Also the control to traditional aging process is convenient to, the maturation of Fruit brandy is the series reaction process under oxygen participates in, the oxygen sources of tradition ageing method is the oxygen obtained by the Air infitration of container, and the amount of oxygen obtained like this can not control according to the feature of wine body.This application technique passes into air by artificial pressure, and controls the intake of oxygen in wine liquid by the feedback of dissolved oxygen probe, so effectively can control the maturation of Fruit brandy, and substantially increases the quality monitoring to Fruit brandy.
4. use different container ageing Fruit brandies innovatively, according to the design requirement of Fruit brandy, use 250L lichee wood ageing bucket, 1 ton of ageing pithos, large-size stainless steel ageing tank as ageing container.This can improve the vinosity of Fruit brandy greatly, can according to the taste demand of consumer, and the product of rapid Design different-style taste, also greatly reduces land use area, decreases the loss of wine liquid and labour cost.
Accompanying drawing explanation
Fig. 1 is the process chart of ageing brandy lichee wood chip preparation method.
Fig. 2 is the structure chart of lichee wood ageing bucket.Wherein, 1 outlet, 2 gas distributors, 3 stainless steel tracheaes, 4 metal anchor ears, 5 upper cover plates, 6 stoppers, 7 air valves, 8 flowmeters, 9 wine inlets, 10 blast pipes, 11 breather valves.
Fig. 3 is the structure chart of lichee wood ageing pithos.Wherein, 2 gas distributors, 3 stainless steel tracheaes, 7 air valves, 8 flowmeters, 12 pithos, 13 place the lichee wood chip stainless steel string bag, 14 stainless steel string bag connecting lines, 15 stainless steel lids.
Fig. 4 is the structure chart of large-size stainless steel ageing tank.Wherein, 2 gas distributors, 3 stainless steel tracheaes, 7 air valves, 8 flowmeters, 11 breather valves, 13 place the lichee wood chip stainless steel string bag, 14 stainless steel string bag connecting lines, 16 wine output pipes, 17 manholes, 18 sample taps, 19 stainless steel tank bodies, 20 liquid level gauges, 21 wine inlet pipes, 22 loopholes.
Detailed description of the invention
Below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
In following examples, three kinds of ageing containers used are respectively lichee wood ageing bucket, ageing pithos and stainless steel ageing tank.
Described lichee wood ageing bucket is preferably 250L lichee wood ageing bucket, the structure of its device as shown in Figure 2: described lichee wood ageing bucket is made up of lichee wooden barrel body, upper cover plate 5, lower cover and micro-oxygen device; Lichee wooden barrel body is enclosed by lichee wooden stave and forms, and is reinforced outside lichee wooden stave by metal anchor ear 4; Upper cover plate 5 has outlet 1; Lichee wooden barrel has wine inlet 9 with it; Described micro-oxygen device is have stopper 6 at wine inlet 9 place of ageing Spirit lichee wooden barrel, stopper 6 runs through respectively and has blast pipe 10 and stainless steel tracheae 3, communicate inside the bucket of blast pipe 10 with inside lichee wooden barrel, breather valve 11 is connected with outside the bucket of blast pipe 10, be connected with gas distributor 2 inside the bucket of stainless steel tracheae 3, outside the bucket of stainless steel tracheae 3, be connected with flowmeter 8 and air valve 7.
Described ageing pithos is preferably 1 ton of ageing pithos, the structure of its device is as shown in Figure 3: comprise pithos 12 and stainless steel lid 15, pithos 12 has the placement lichee wood chip stainless steel string bag 13 connected by stainless steel string bag connecting line 14, stainless steel tracheae 3 runs through stainless steel lid 15, stainless steel tracheae 3 bottom is connected with gas distributor 2, and stainless steel tracheae 3 top is connected with flowmeter 8 and air valve 7 in turn;
Described stainless steel ageing tank, the structure of its device as shown in Figure 4: comprise stainless steel tank body 19, the top of stainless steel tank body 19 is connected with wine inlet pipe 21, and the bottom of stainless steel tank body 19 is connected with wine output pipe 16; The lichee wood stainless steel string bag 13 having liquid level gauge 20 to be connected with by stainless steel string bag connecting line 14 in stainless steel tank body 19, stainless steel tracheae 3 runs through stainless steel tank body 19 top, stainless steel tracheae 3 bottom is connected with gas distributor 2, and stainless steel tracheae 3 top is connected with flowmeter 8 and air valve 7 in turn; Stainless steel tank body 19 center of top has breather valve 11, and stainless steel tank body 19 top outer is provided with loophole 22; Stainless steel tank body 19 lower end outside has sample tap 18 and manhole 17; Wine lichee wood chip is placed by the lichee wood stainless steel string bag 13; Passing into of gas is realized by gas distributor 2.
Described gas distributor is micropore 304 stainless steel distributor; It has fine micropore and can be distributed in wine liquid by gas uniform, and described micropore size is 0.1 ~ 0.2 micron; Its concrete specification of described gas distributor: external diameter 30mm, internal diameter 20mm, thickness 10mm, length 250mm, stainless steel, this gas distributor is food-grade, high pressure resistant, acid-alkali-corrosive-resisting;
The described cleaned air that passes into is that the gas distributor connected by the stainless steel tracheae of ageing container is passed into;
Embodiment 1
The ageing of lichee brandy: bark section removed by the lichee wood of 20 ~ 50 years, sheet size is long 70 ~ 90mm, wide 20 ~ 30mm, thick 2 ~ 5mm, pick out the wood chip that color is darker, the ethanol of priority clear water and volume fraction 50% washes away impurity, pull out and dry, in baking oven, 100 DEG C are dried 48 hours, then be the ultra violet lamp process 48 hours of 250nm with wavelength, the partial lignin of lichee wood is degraded, then lichee wood chip enters infrared roasting procedure, 180 DEG C of process 25min in infrared baking box, destroy the function base of lignin, further degraded partial lignin, produce special baking fragrant simultaneously, after the spreading for cooling of treated lichee wood chip, sealed storage is for subsequent use.The lichee brandy fermented is stored in 250L lichee wood ageing bucket, ageing pithos, large-size stainless steel ageing tank, add the lichee wood chip of 1 ~ 5 ‰ in wine liquid, wine liquid temp remains 25 ~ 35 DEG C, in wine liquid, pass into cleaned air, the oxygen content controlled in wine liquid is 5 ~ 15mg/L simultaneously.Weekly to wine liquid circulation 1 ~ 2 time, 20 ~ 40 minutes each action time.The duration of ageing process is 5 ~ 100 days.The lichee brandy of different vessels ageing can carry out hook and adjust, wherein the lichee brandy of large-size stainless steel ageing tank ageing is as base wine, the lichee brandy of lichee wood ageing bucket and the ageing of ageing pithos is as blending liquor, through the wine liquid of allotment meticulously, be stored in large tank after 1 month, press filtration can be carried out, packaging becomes finished product.
Embodiment 2
The ageing of dragon fruit brandy: bark section removed by the lichee wood of 20 ~ 50 years, sheet size is long 70 ~ 90mm, wide 20 ~ 30mm, thick 2 ~ 5mm, pick out the wood chip that color is darker, the ethanol of priority clear water and volume fraction 50% washes away impurity, pull out and dry, in baking oven, 100 DEG C are dried 48 hours, then be the ultra violet lamp process 48 hours of 250nm with wavelength, the partial lignin of lichee wood is degraded, then lichee wood chip enters infrared roasting procedure, 180 DEG C of process 25min in infrared baking box, destroy the function base of lignin, further degraded partial lignin, produce special baking fragrant simultaneously, after the spreading for cooling of treated lichee wood chip, sealed storage is for subsequent use.The dragon fruit brandy fermented is stored in 250L lichee wood ageing bucket, ageing pithos, large-size stainless steel ageing tank, add the lichee wood chip of 1 ~ 5 ‰ in wine liquid, wine liquid temp remains 25 ~ 35 DEG C, in wine liquid, pass into cleaned air, the oxygen content controlled in wine liquid is 5 ~ 15mg/L simultaneously.Weekly to wine liquid circulation 1 ~ 2 time, 20 ~ 40 minutes each action time.The duration of ageing process is 5 ~ 100 days.The dragon fruit brandy of different vessels ageing, hook can be carried out adjust, wherein the dragon fruit brandy of large-size stainless steel ageing tank ageing is as base wine, the dragon fruit brandy of lichee wood ageing bucket and the ageing of ageing pithos is as blending liquor, through the wine liquid of allotment meticulously, be stored in large tank after 1 month, press filtration can be carried out, packaging becomes finished product.
Embodiment 3
The ageing of green plum brandy: bark section removed by the lichee wood of more than 50 years, sheet size is long 70 ~ 90mm, wide 20 ~ 30mm, thick 2 ~ 5mm, pick out the wood chip that color is darker, the ethanol of priority clear water and volume fraction 50% washes away impurity, pull out and dry, in baking oven, 100 DEG C are dried 48 hours, then be the ultra violet lamp process 48 hours of 250nm with wavelength, the partial lignin of lichee wood is degraded, then lichee wood chip enters infrared roasting procedure, 180 DEG C of process 25min in infrared baking box, destroy the function base of lignin, further degraded partial lignin, produce special baking fragrant simultaneously, after the spreading for cooling of treated lichee wood chip, sealed storage is for subsequent use.The green plum brandy fermented is stored in 250L lichee wood ageing bucket, ageing pithos, large-size stainless steel ageing tank, add the lichee wood chip of 1 ~ 5 ‰ in wine liquid, wine liquid temp remains 25 ~ 35 DEG C, in wine liquid, pass into cleaned air, the oxygen content controlled in wine liquid is 5 ~ 15mg/L simultaneously.Weekly to wine liquid circulation 1 ~ 2 time, 20 ~ 40 minutes each action time.The duration of ageing process is 5 ~ 100 days.The green plum brandy of different vessels ageing, hook can be carried out adjust, wherein the green plum brandy of large-size stainless steel ageing tank ageing is as base wine, the green plum brandy of lichee wood ageing bucket and the ageing of ageing pithos is as blending liquor, through the wine liquid of allotment meticulously, be stored in large tank after 1 month, press filtration can be carried out, packaging becomes finished product.
Embodiment 4
The ageing of grape brandy: bark section removed by the lichee wood of more than 50 years, sheet size is long 70 ~ 90mm, wide 20 ~ 30mm, thick 2 ~ 5mm, pick out the wood chip that color is darker, the ethanol of priority clear water and volume fraction 50% washes away impurity, pull out and dry, in baking oven, 100 DEG C are dried 48 hours, then be the ultra violet lamp process 48 hours of 250nm with wavelength, the partial lignin of lichee wood is degraded, then lichee wood chip enters infrared roasting procedure, 180 DEG C of process 25min in infrared baking box, destroy the function base of lignin, further degraded partial lignin, produce special baking fragrant simultaneously, after the spreading for cooling of treated lichee wood chip, sealed storage is for subsequent use.The grape brandy fermented is stored in 250L lichee wood ageing bucket, ageing pithos, large-size stainless steel ageing tank, add the lichee wood chip of 1 ~ 5 ‰ in wine liquid, wine liquid temp remains 25 ~ 35 DEG C, in wine liquid, pass into cleaned air, the oxygen content controlled in wine liquid is 5 ~ 15mg/L simultaneously.Weekly to wine liquid circulation 1 ~ 2 time, 20 ~ 40 minutes each action time.The duration of ageing process is 5 ~ 100 days.The grape brandy of different vessels ageing, hook can be carried out adjust, wherein the grape brandy of large-size stainless steel ageing tank ageing is as base wine, the grape brandy of lichee wood ageing bucket and the ageing of ageing pithos is as blending liquor, through the wine liquid of allotment meticulously, be stored in large tank after 1 month, press filtration can be carried out, packaging becomes finished product.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. an ageing brandy preparation method for lichee wood chip, is characterized in that concrete steps comprise:
Bark section removed by lichee wood, and sheet size is long 60 ~ 100mm, wide 10 ~ 40mm, thick 2 ~ 5mm; Pick out the wood chip of dark reddish brown, wash away impurity with the ethanol of clear water and volume fraction 50% successively, dry; Add cellulase and carry out degradation treatment, temperature is 30 ~ 40 DEG C, and enzymolysis time 24 ~ 48 hours, dries; With uviol lamp process 24 ~ 48 hours; Infrared baking box 175 ~ 220 DEG C process 15 ~ 45min; Obtain ageing brandy lichee wood chip.
2. the preparation method of ageing brandy lichee wood chip according to claim 1, is characterized in that: described lichee wood is the age of tree lichee of more than 20 years wood;
The described concentration adding cellulase is 60U/ml;
Described uviol lamp is the uviol lamp of wavelength 250nm.
3. the preparation method of ageing brandy lichee wood chip according to claim 1, is characterized in that:
In the preparation process of ageing brandy with lichee wood chip, to be divided into slightly according to the baking degree of lichee wood chip, moderate and degree of depth baking; Wherein, slight baking is 175 ~ 220 DEG C for infrared baking temperature, toasts duration 15 ~ 20min; Moderate baking is 175 ~ 220 DEG C for infrared baking temperature, toasts duration 25 ~ 30min; Degree of depth baking is 175 ~ 220 DEG C for infrared baking temperature, toasts duration 40 ~ 45min.
4. an ageing brandy lichee wood chip, is characterized in that: obtained by the preparation method described in any one of claims 1 to 3.
5. the application of ageing brandy lichee wood chip according to claim 4 in brandy ageing.
6. the technique for applying of ageing brandy lichee wood chip according to claim 5, is characterized in that comprising following concrete steps:
The Fruit brandy fermented is stored in lichee wood ageing bucket, ageing pithos and stainless steel ageing tank, add the lichee wood chip of 1 ~ 5 ‰ in wine liquid, wine liquid temp remains 25 ~ 35 DEG C, passes into cleaned air in wine liquid simultaneously, and the oxygen content controlled in wine liquid is 1 ~ 15mg/L; Weekly to wine liquid circulation 1 ~ 2 time, 20 ~ 40 minutes each action time; The duration of ageing process is 5 ~ 100 days; The Fruit brandy of different vessels ageing carries out hook and adjusts, and obtains the wine liquid of allotment, to be stored in stainless cylinder of steel 1 month, to become finished wine through press filtration, packaging.
7. the technique for applying of ageing brandy lichee wood chip according to claim 6, is characterized in that:
Described lichee wood ageing bucket is made up of lichee wooden barrel body, upper cover plate (5), lower cover and micro-oxygen device; Lichee wooden barrel body is enclosed by lichee wooden stave and forms, and is reinforced outside lichee wooden stave by metal anchor ear (4); Upper cover plate (5) has outlet (1); Lichee wooden barrel has wine inlet (9) with it; Described micro-oxygen device is have stopper (6) at wine inlet (9) place of lichee wooden barrel body, stopper (6) runs through respectively and has blast pipe (10) and stainless steel tracheae (3), blast pipe (10) communicates inside bucket with inside lichee wooden barrel body, blast pipe (10) is connected with breather valve (11) outside bucket, stainless steel tracheae (3) is connected with gas distributor (2) inside bucket, and stainless steel tracheae (3) is connected with flowmeter (8) and air valve (7) outside bucket;
Described ageing pithos comprises pithos (12) and stainless steel lid (15), pithos (12) has the placement lichee wood chip stainless steel string bag (13) connected by stainless steel string bag connecting line (14), stainless steel tracheae (3) runs through stainless steel lid (15), stainless steel tracheae (3) bottom is connected with gas distributor (2), and stainless steel tracheae (3) top is connected with flowmeter (8) and air valve (7) in turn;
Described stainless steel ageing tank comprises stainless steel tank body (19), and the top of stainless steel tank body (19) is connected with wine inlet pipe (21), and the bottom of stainless steel tank body (19) is connected with wine output pipe (16); The placement lichee wood chip stainless steel string bag (13) that liquid level gauge (20) is connected with by stainless steel string bag connecting line (14) is had in stainless steel tank body (19), stainless steel tracheae (3) runs through stainless steel tank body (19) top, stainless steel tracheae (3) bottom is connected with gas distributor (2), and stainless steel tracheae (3) top is connected with flowmeter (8) and air valve (7) in turn; Stainless steel tank body (19) center of top has breather valve (11), and stainless steel tank body (19) top outer is provided with loophole (22); Stainless steel tank body (19) lower end outside has sample tap (18) and manhole (17);
Wine lichee wood chip is placed by the placement lichee wood chip stainless steel string bag (13); Passing into of gas is realized by gas distributor (2).
8. the technique for applying of ageing brandy lichee wood chip according to claim 7, is characterized in that: described gas distributor (2) is micropore 304 stainless steel distributor; There is micropore; Described micropore size is 0.1 ~ 0.2 micron; Its concrete specification of described gas distributor: external diameter 30mm, internal diameter 20mm, thickness 10mm, length 250mm, stainless steel.
9. the technique for applying of ageing brandy lichee wood chip according to claim 7, is characterized in that: the described cleaned air that passes into is that the gas distributor (2) connected by the stainless steel tracheae of ageing container is passed into; Described cleaned air is gather fresh air from high-altitude, and through the dustless process without oil.
10. the technique for applying of ageing brandy lichee wood chip according to claim 7, is characterized in that: described wine liquid circulation, for utilizing high pure nitrogen from the passing into of gas distributor being located at ageing container bottom, makes wine liquid form circulation in tank;
Described different vessels is lichee wood ageing bucket, ageing pithos and stainless steel ageing tank;
Described hook is adjusted to using the Fruit brandy of stainless steel ageing tank ageing as base wine, and the Fruit brandy of lichee wood ageing bucket and the ageing of ageing pithos is allocated as blending liquor, obtains the wine liquid of allotment.
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| CN104877885A (en) * | 2015-05-29 | 2015-09-02 | 河北农业大学 | Red date brandy aging method |
| CN105647767A (en) * | 2016-04-13 | 2016-06-08 | 张新义 | Preparation method of kiwi fruit brandy |
| CN106244401A (en) * | 2016-10-14 | 2016-12-21 | 邵阳学院 | The aging method of the de-bitter Lignum Dalbergiae Odoriferae of orange brandy |
| CN107446784A (en) * | 2017-09-05 | 2017-12-08 | 广州城市职业学院 | A kind of lichee or longan brandy spice of spirits, its preparation method and application |
| CN107987994A (en) * | 2017-12-06 | 2018-05-04 | 山东省葡萄研究院 | A kind of VS brandy fragrance formulations and preparation method thereof |
| CN110317700A (en) * | 2019-08-13 | 2019-10-11 | 广州市顺昌源酒业有限公司 | Lichee brandy and preparation method thereof |
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