CN103725582A

CN103725582A - Process for preparing malolactic fermentation complex flavor distilled white liquor

Info

Publication number: CN103725582A
Application number: CN201410015411.8A
Authority: CN
Inventors: 孙杰
Original assignee: YANTAI GISBELLE WINE CO Ltd
Current assignee: YANTAI GISBELLE WINE CO Ltd
Priority date: 2014-01-14
Filing date: 2014-01-14
Publication date: 2014-04-16

Abstract

The invention provides a process for preparing malolactic fermentation complex flavor distilled white liquor. The process comprises the following steps: (1) squeezing apple juice; (2) fermenting, namely diluting the concentrated apple juice in the step (1) into fruit juice with the sugar degree of 16-20 percent, feeding the fruit juice into a fermentation tank, adding a wine-brewing yeast to ferment into apple raw wine at low temperature; (3) sealing and storing, namely clarifying and filtering the apple raw wine, inputting the apple raw wine into an oak barrel for sealing and storing; (4) distilling; (5) inputting the raw distilled wine in the step (4) into a micro oxygen equipment for ageing; (6) inputting the distilled wine in the step (5) into a freezing tank for freezing; and (7) blending to prepare the finished wine. The white liquor is prepared by apple juice, stored in the oak barrel after fermentation, distilled and aged in the micro oxygen equipment, the content of methanol and fusel oil is greatly reduced, and due to the process for sequentially storing and distilling, the brewed white liquor is pleasant in taste, and people do not feel dizzy after drinking the white liquor.

Description

The preparation technology of the compoiste fermented fragrant distilling liquor of a kind of apple

Technical field

The invention belongs to brewing technical field, relate in particular to the preparation technology of the compoiste fermented fragrant distilling liquor of a kind of apple.

Background technology

The traditional liquor providing in the market, mainly take grain as raw material, therefore, need to consume a large amount of grain.But grain is the important strategic reserves goods and materials of China, bread is the staff of life, and there are 1,300,000,000 populations in China, and 1.2 mu of per capita areas of cultivated farmland are people from world averages 1/4; Only 362 kilograms, grain, also lower than world average level per capita, even lower than some developing countries.Cultivated area just reduces with the speed of annual more than 30 ten thousand mu at present; The grain that the urban population in the whole nation 40% consumes relies on import.Within considerable time from now on, grain imbalance between supply and demand is still very outstanding.World food situation is also very severe, trend shortage.Traditional liquor is made and has been accelerated shortage of resources with grain, and traditional liquor is owing to making of grain simultaneously, and methyl alcohol and potato spirit content are higher, easy top after drink, and mouthfeel is pungent, infringement human body health.

Summary of the invention

The invention provides the preparation technology of the compoiste fermented fragrant distilling liquor of a kind of apple, solved in background technology traditional liquor grain and made and cause shortage of resources, methyl alcohol and the higher shortcoming of potato spirit content.

A preparation technology for the compoiste fermented fragrant distilling liquor of apple, comprises following processing step:

(1), squeezing apple juice: apple through washing, fragmentation, squeezing, enzymolysis, clarify, make concentrated Succus Mali pumilae, titratable acidity >=0.6% of concentrated Succus Mali pumilae, pol >=65%, transmittance >=95%;

(2), fermentation: it is 16～20% fruit juice that the concentrated Succus Mali pumilae in (1) is diluted to pol, send in fermentor tank, add alcoholic yeast low temperature fermentation to become the former wine of apple, 16～20 ℃ of leavening temperatures, fermentation time 15～20 days, the alcoholic strength of the former wine of apple is 6～10%vol, total reducing sugar >=10g/L, total acid 4.5～7g/L;

(3), sealed storage: carry out sealed storage by inputting oak barrel after former apple wine clarification filtration, 10～20 ℃ of temperature, 6～12 months time;

(4), distillation: the former wine in (3) is sent in still kettle and distilled, adopt second distillation technique, slightly steam for the first time, obtain former thick steaming liquor, slow fire distillation for the second time, pinches foreshot, cuts wine tail, and the obtained wine heart is exactly former liquor;

(5), the former liquor in (4) is inputted to micro-oxygen equipment carries out ageing 6～12 months, pure oxygen 1.5g/ hour/10kg liquor;

(6), freezing by carrying out in the liquor input refrigerated cylinder in (5), temperature-10 ℃～-12 ℃, 4～6 days time;

(7), by depositing in the white wine that the former wine of apple in different oak barrel makes through distillation, ageing, after freezing, be deployed into finished wine.

Be condensed into Sucus Mali pumilae parameter

Figure 2014100154118100002DEST_PATH_IMAGE001

The invention has the beneficial effects as follows: the present invention's apple juice is made, slowed down the contradiction of food shortage, after fermentation, first through oak barrel, store, redistillation, and then entering the ageing of micro-oxygen equipment, this liquor production process has greatly reduced the content of methyl alcohol and potato spirit, first the technique of storage, rear distillation, the white wine mouthfeel delicate fragrance that makes to be brewed, drink after top not, greatly reduce the injury to human body.

Embodiment

For Comprehension and Implementation better, describe the preparation technology of the compoiste fermented fragrant distilling liquor of a kind of apple below in detail, comprise following processing step:

(1), squeezing apple juice: apple through washing, fragmentation, squeezing, enzymolysis, clarify, make concentrated apple fruit juice, the titratable acidity 0.7% of concentrated Succus Mali pumilae, pol 70%, transmittance 96%;

(2), fermentation: it is 18% fruit juice that the fruit juice concentrate in (1) is diluted to pol, send in fermentor tank, add alcoholic yeast low temperature fermentation to become the former wine of apple, 18 ℃ of leavening temperatures, fermentation time 15 days, the alcoholic strength of the former wine of apple is 8%vol, total reducing sugar 198g/L, volatile acid (with acetometer) 1g/L, Titrable acid 6g/L(is with citrometer);

(3), sealed storage: carry out sealed storage by inputting oak barrel after former apple wine clarification filtration, 15 ℃ of temperature, 8 months time, the hard cider storing through oak barrel has obvious oak fragrance, make the fragrance of hard cider more full strong, the color of wine becomes golden yellow or approaches amber.Oak barrel is to make hard cider see through appropriate oxidation and makes the Stability Analysis of Structures of wine on the impact of hard cider maximum, and the fragrance in wooden barrel is incorporated in wine, the wood cell of oak barrel has ventilative function, can allow the air of minute quantity through bucket wall, being penetrated in bucket makes hard cider produce appropriate oxygenizement, excessive oxidation can make wine rotten, but the oxygen that slowly infiltrates trace in bucket can softening tannin, make wine more skillful, also allow in hard cider fresh fruit aroma ferment into gradually simultaneously and enrich changeable ripe aroma;

(5), the former liquor in (4) is inputted to micro-oxygen equipment carries out ageing 10 months, pure oxygen 1.5g/ hour/10kg liquor;

(6), freezing by carrying out in the liquor input refrigerated cylinder in (5), temperature-11 ℃, 5 days time;

Claims

1. a preparation technology for the compoiste fermented fragrant distilling liquor of apple, is characterized in that comprising following processing step:

(1), squeezing apple juice: apple through washing, fragmentation, squeezing, enzymolysis, clarify, make concentrated Succus Mali pumilae, the titratable acidity of concentrated Succus Mali pumilae is >=0.6%, pol >=65%, transmittance >=95%;