CN103789118A - Haw distilled liquor - Google Patents
Haw distilled liquor Download PDFInfo
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- CN103789118A CN103789118A CN201210416897.7A CN201210416897A CN103789118A CN 103789118 A CN103789118 A CN 103789118A CN 201210416897 A CN201210416897 A CN 201210416897A CN 103789118 A CN103789118 A CN 103789118A
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- short
- bristly hair
- wine
- beards
- juice
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Abstract
The invention relates to the wine brewing field, and especially relates to a haw distilled liquor. The haw distilled liquor employs a following technology formula and a production method, which is characterized in that three types of haws of Huli, Da Jinxing and You Beihong and purified water are taken as raw materials, and steps of juicing, deacidification, fermentation, distillation, brewing, blending, and filtering for filling are carried out to obtain the product. Through research of the invention, the haw distilled liquor has the advantages of mellow mouthfeel, and is a high-grade distilled liquor with especial haw flavor.
Description
Technical field
The present invention relates to a kind of wine brewing field, specifically a kind of three short, bristly hair or beard liquors.
Background technology
Three short, bristly hair or beards refer to three kinds of hawthorn: Song Shan Wild Hawthorn " is herded fox ", and November, maturation, introduced the farm variety " large Venus " in Shandong, and October, maturation, introduced the farm variety " north, Henan is red " of Wild jujube in Taihang Mountain Area, September maturation.Illumination, heat, the moisture of three different time sections of they acceptance, produce different nutritive ingredients, ideally combine, now utilize this three kinds of raw materials, research and develop three short, bristly hair or beard liquors, can for human consumer provide a kind of have alcohol and the sweet example of mouthfeel only refreshing, there is again the high-grade liquor of the distinctive fruital taste of hawthorn.
Summary of the invention
Object of the present invention is just to provide the sweet example of a kind of mouthfeel only refreshing, has the one three short, bristly hair or beard liquors of hawthorn fruit fragrance, adopts following technical formula and production method, it is characterized in that: it be by:
A, three kinds of hawthorn " are herded fox ", " large Venus ", " north, Henan is red ", pure water is raw material;
B, comprise the following steps:
(l) squeeze the juice: by three kinds of hawthorn of a gained " herd fox ", " large Venus ", " north, Henan is red " fresh fruit is squeezed the juice, and obtains the mixture of slag and juice;
(2) deacidification: the mixture of (1) gained slag and juice is carried out to deacidification treatment, and making its PH value is 2-3.5;
(3) fermentation: gained after (2) deacidification treatment is carried out to the mixed fermentation of Sucus Crataegi slag and obtain the former wine of three short, bristly hair or beards;
(4) distillation: the former wine of (3) gained three short, bristly hair or beard is carried out to disposable distillation, and being distilled to alcoholic strength is 40-50 degree;
(5) ageing: the former wine of three short, bristly hair or beards after above-mentioned (4) distillation is immersed in and seals after ageing to such an extent that three short, bristly hair or beards distill former wine in oak chip; (6) blend: in pure water: three short, bristly hair or beards distill former wine=0-1: 3 ratio is blent, the alcoholic strength that obtains finished wine is 38-52 degree, then filter filling and finished wine.
Above-mentioned deacidification treatment is for adding pure water dilution; Above-mentioned fermentation, wherein add 10-25 % sucrose, to connect bacterial classification amount be 0.1-0.3 ‰, all by the total amount that is fermented thing described in accounting for; Above-mentioned distillation is used stainless steel kettle formula distiller; The former wine of three short, bristly hair or beards after above-mentioned distillation is immersed in and in oak chip, seals ageing is to seal ageing in the stainless steel vessel that to be preferably at liner be oak.Because traditional cognac is take Sucus Vitis viniferae as raw material, and raw material in the present invention three short, bristly hair or beard juice slag mixtures relatively Sucus Vitis viniferae acidity are higher, therefore need to adopt deacidification treatment, before making to ferment, Titrable acid is controlled at 5-10g/l, PH value is 2-3.5.The mass ratio of the pure water adding in above-mentioned deacidification treatment and three short, bristly hair or beard juice slag mixtures is 1-3: 1.In above-mentioned fermentation, the addition of sucrose is preferably 14-22 % by accounting for the total amount that is fermented thing; Above-mentioned bacterial classification is distillery yeast, connects bacterial classification amount and is preferably 0. 3 %.; Above-mentioned leavening temperature is 15-20 ℃; Fermentation time is 5 one 7 days.Above-mentioned distillation temperature is 70 1 90 ℃; Be distilled to alcoholic strength and be 40 1 50 degree, a disposable wine of collecting height, the alcoholic strength of remaining wine tail stops distilling below 4 degree time and receives wine tail.The former wine of three short, bristly hair or beards after above-mentioned distillation is immersed in oak chip, to seal in the ageing stainless steel vessel that to be preferably at liner be oak and seals ageing.
The making method comparison of the present invention and traditional cognac has increased deacidification treatment technique before fermentation.Because traditional cognac is take Sucus Vitis viniferae as raw material, and raw material in the present invention three short, bristly hair or beard juice slag mixtures relatively Sucus Vitis viniferae acidity are higher, therefore need to carry out deacidification treatment, the effect of next step fermentation procedure of guarantee, if acidity is too high, yeast is difficult to survival.In addition, in the making method of traditional cognac, adopt the method for twice distillation to extract high wine, and be to use copper still kettle, and distil process adopts single flash in the present invention, a wine of disposable extraction height, to reduce the content of low tail wine, reduce low tail wine content and can reduce the impact of rear bitter taste on wine quality, be conducive to improve the quality of finished wine.And in the present invention, use stainless steel kettle formula distillation plant, its beneficial effect is that cost is low, corrosion-resistant, easy to clean.Traditional brandy adopts oak barrel during aging, and oak barrel is not only expensive, and former wine rate of loss is high.Because oak barrel moisture in long-term ageing can, by the evaporation of bucket wall, cause former wine alcoholic strength to raise, when ageing, just need constantly " freshening the drink ", so just cause former wine rate of loss high.And oak barrel causes the decline of tannin because of long-time ageing, need to change new wooden barrel, constantly cause again waste.In the present invention, adopt the former wine of three short, bristly hair or beards after distillation is immersed in and in oak chip, seals ageing, as long as add oak chip in ageing container, or obtain the former wine of three short, bristly hair or beards after sealing ageing in the stainless steel vessel that is preferably oak at liner, do not need when ageing like this " freshening the drink ", if long-time ageing only need to be changed the oak chip of immersion, reach equally the object of oak ageing, greatly reduced again cost.
The invention has the beneficial effects as follows: the product in the present invention be with three kinds of hawthorn " herd fox ", " large Venus ", " north, Henan is red " is raw material, the height three short, bristly hair or beard liquors of a kind of top grade of making through the preparation method in the present invention, its alcohol and the sweet example of mouthfeel only refreshing, there is again the distinctive fruital taste of hawthorn.Meanwhile, the more existing brandy making method of preparation method in the present invention, not only its cost reduces greatly, and technology controlling and process is easy, and excellent product quality is stable.
The invention will be further described below in conjunction with embodiment for embodiment, and embodiment carries out according to the following steps:
A, three kinds of hawthorn " are herded fox ", " large Venus ", " north, Henan is red ", pure water is raw material;
B, comprise the following steps:
(l) squeeze the juice: by three kinds of hawthorn of a gained " herd fox ", " large Venus ", " north, Henan is red " fresh fruit is squeezed the juice, and obtains the mixture of slag and juice;
(2) deacidification: the mixture of (1) gained slag and juice is carried out to deacidification treatment, and making its PH value is 2-3.5;
(3) fermentation: gained after (2) deacidification treatment is carried out to the mixed fermentation of Sucus Crataegi slag and obtain the former wine of three short, bristly hair or beards;
(4) distillation: the former wine of (3) gained three short, bristly hair or beard is carried out to disposable distillation, and being distilled to alcoholic strength is 40-50 degree;
(5) ageing: the former wine of three short, bristly hair or beards after above-mentioned (4) distillation is immersed in and seals after ageing to such an extent that three short, bristly hair or beards distill former wine in oak chip; (6) blend: in pure water: three short, bristly hair or beards distill former wine=0-1: 3 ratio is blent, the alcoholic strength that obtains finished wine is 38-52 degree, then filter filling and finished wine.
Claims (1)
1. three short, bristly hair or beard liquors, adopt following technical formula and production method, it is characterized in that:
A, three kinds of hawthorn " are herded fox ", " large Venus ", " north, Henan is red ", pure water is raw material;
B, comprise the following steps:
(l) squeeze the juice: by three kinds of hawthorn of a gained " herd fox ", " large Venus ", " north, Henan is red " fresh fruit is squeezed the juice, and obtains the mixture of slag and juice;
(2) deacidification: the mixture of (1) gained slag and juice is carried out to deacidification treatment, and making its PH value is 2-3.5;
(3) fermentation: gained after (2) deacidification treatment is carried out to the mixed fermentation of Sucus Crataegi slag and obtain the former wine of three short, bristly hair or beards;
(4) distillation: the former wine of (3) gained three short, bristly hair or beard is carried out to disposable distillation, and being distilled to alcoholic strength is 40-50 degree;
(5) ageing: the former wine of three short, bristly hair or beards after above-mentioned (4) distillation is immersed in and seals after ageing to such an extent that three short, bristly hair or beards distill former wine in oak chip; (6) blend: in pure water: three short, bristly hair or beards distill the ratio of former wine=0-1:3 to be blent, the alcoholic strength that obtains finished wine is 38-52 degree, then filter filling and finished wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210416897.7A CN103789118A (en) | 2012-10-29 | 2012-10-29 | Haw distilled liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210416897.7A CN103789118A (en) | 2012-10-29 | 2012-10-29 | Haw distilled liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103789118A true CN103789118A (en) | 2014-05-14 |
Family
ID=50665180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210416897.7A Pending CN103789118A (en) | 2012-10-29 | 2012-10-29 | Haw distilled liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103789118A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104877859A (en) * | 2015-05-27 | 2015-09-02 | 山东皇尊庄园山楂酒有限公司 | Preparation method for hawthorn red wine |
| CN104895660A (en) * | 2015-06-11 | 2015-09-09 | 福建永强力加动力设备有限公司 | Universal support for silencer |
-
2012
- 2012-10-29 CN CN201210416897.7A patent/CN103789118A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104877859A (en) * | 2015-05-27 | 2015-09-02 | 山东皇尊庄园山楂酒有限公司 | Preparation method for hawthorn red wine |
| CN104877859B (en) * | 2015-05-27 | 2017-02-01 | 山东皇尊庄园山楂酒有限公司 | Preparation method for hawthorn red wine |
| CN104895660A (en) * | 2015-06-11 | 2015-09-09 | 福建永强力加动力设备有限公司 | Universal support for silencer |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140514 |