CN104830606A - Cherry-flavor brandy containing high-content esters, and preparation method of cherry-flavor brandy - Google Patents
Cherry-flavor brandy containing high-content esters, and preparation method of cherry-flavor brandy Download PDFInfo
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- CN104830606A CN104830606A CN201510235187.8A CN201510235187A CN104830606A CN 104830606 A CN104830606 A CN 104830606A CN 201510235187 A CN201510235187 A CN 201510235187A CN 104830606 A CN104830606 A CN 104830606A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
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Abstract
The invention provides a preparation method of cherry-flavor brandy containing high-content esters. The method comprises the following steps: (1) culturing saccharomyces cerevisiae seed liquid; (2) fermenting, namely, feeding cane sugar into cherry juice to enable the sugar content in the cherry juice to reach 12%, inoculating the saccharomyces cerevisiae seed liquid obtained in the step (1) into the cherry juice, feeding histidine, ammonium dihydrogen phosphate and pantothenic acid into the cherry juice, and standing for fermentation at the temperature of 22-24 DEG C until the residual sugar content is less than 2% to obtain raw wine; (3) distilling the raw wine; (4) soaking, and filtering to obtain the cherry-flavor brandy. The histidine, the ammonium dihydrogen phosphate and the pantothenic acid are fed into the cherry juice, so that the esters in the cherry-flavor brandy can be greatly increased, and the brandy is rich in fragrance; Tie Guanyin is soaked in the brandy, so that the fragrance and flavor of the brandy are greatly improved; the cherry-flavor brandy is mellow in mouth feel, bright in color and rich in fragrance.
Description
Technical field
The present invention relates to high Cherry of a kind of Ester content and preparation method thereof.
Background technology
Fruit wine is the sugar of fruit itself is become alcohol wine by saccharomycetes to make fermentation, the local flavor containing fruit and alcohol.Generally focus on the epoch of nutrient health people, the consumption of fruit wine increases day by day, has good development prospect.
Fruit wine is exactly whole nutrition of having drawn in fruit and the wine made in simple terms, the amino acid wherein containing abundant VITAMIN and needed by human body.Even if sometimes eat something rare the nutrition that fruit can not absorb, but can be absorbed by fruit wine, because nutritive ingredient has been dissolved completely in fruit wine.Contain a large amount of polyphenol in fruit wine simultaneously, the effect suppressing fat to be piled up in human body can be played, make people be not easy accumulation fat and proud flesh.In addition, compared with other drinks, fruit wine is more obvious for the effect of nursing heart, adjustment women mood.
Summary of the invention
The invention provides high Cherry of a kind of Ester content and preparation method thereof.
The invention provides the preparation method of the high Cherry of a kind of Ester content, step is as follows: the cultivation of (1) yeast saccharomyces cerevisiae seed liquor: get yeast saccharomyces cerevisiae 1620 and carry out streak culture on PDA substratum, and culture temperature is 26 DEG C, cultivates 60-72h; Be inoculated into by barms through overactivation in PDA liquid nutrient medium, culture condition is 26 DEG C, 60-72h; Obtain seed liquor;
(2) ferment: in succus cerasi, add sucrose, make sugared content in succus cerasi reach 12%, be inoculated in succus cerasi by the yeast saccharomyces cerevisiae seed liquor that step (1) obtains, inoculum size is 6%-8%, and inoculum density is 10
7-10
8cfu/mL, and in succus cerasi, add Histidine, Secondary ammonium phosphate and pantothenic acid, the add-on of Histidine is the 0.6-0.8% of succus cerasi quality, the add-on of Secondary ammonium phosphate is the 0.2-0.4% of succus cerasi quality, the add-on of pantothenic acid is the 0.002-0.004% of succus cerasi quality, standing for fermentation is carried out afterwards, until residual sugar amount is less than 2% at 22-24 DEG C; Now, in fermented liquid, soluble solid content is 3-4%; Whole fermenting process used time 8-10 days, obtains former wine;
(3) distill: former wine step (2) fermented loads in distiller, is carry out single flash under the condition of 85-88 DEG C in temperature, stops distillation, obtain the former wine of the high kirsch of Ester content when distillate alcoholic strength is 15%;
(4) soak: in often liter of former wine of kirsch, add 8-10g Iron Guanyin soak 20-24h, filter, obtain Cherry.
Preferably, the mass ratio of described Histidine, Secondary ammonium phosphate and pantothenic acid is: 7:3:0.03.Now, the Ester content in the cognac prepared is the highest.
Second object of the present invention is to provide the high Cherry of the Ester content for preparing of application aforesaid method.
The applicant finds through test, add Histidine, Secondary ammonium phosphate and pantothenic acid simultaneously, maximum amplitude can improve Ester in Cherry, make giving off a strong fragrance of wine, Iron Guanyin is soaked in wine and further can improve the fragrance of wine and improve the taste of wine, the cognac of the application is mild and mellow, and bright gives off a strong fragrance.
Embodiment
Following embodiment is convenient to understand the present invention better, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is ordinary method.
embodiment 1
The preparation method of the Cherry that Ester content of the present invention is high is as follows: the cultivation of (1) yeast saccharomyces cerevisiae seed liquor: get yeast saccharomyces cerevisiae 1620 and carry out streak culture on PDA substratum, and culture temperature is 26 DEG C, cultivates 68h; Be inoculated into by barms through overactivation in PDA liquid nutrient medium, culture condition is 26 DEG C, 68h; Obtain seed liquor;
(2) ferment: in succus cerasi, add sucrose, make sugared content in succus cerasi reach 12%, be inoculated in succus cerasi by the yeast saccharomyces cerevisiae seed liquor that step (1) obtains, inoculum size is 7%, and inoculum density is 10
7cfu/mL, and in succus cerasi, add Histidine, Secondary ammonium phosphate and pantothenic acid, the add-on of Histidine is 0.7% of succus cerasi quality, the add-on of Secondary ammonium phosphate is 0.3% of succus cerasi quality, the add-on of pantothenic acid is 0.003% of succus cerasi quality, standing for fermentation is carried out afterwards, until residual sugar amount is less than 2% at 24 DEG C; Now, in fermented liquid, soluble solid content is 3%; 9 days whole fermenting process used times, obtain former wine;
(3) distill: former wine step (2) fermented loads in distiller, is carry out single flash under the condition of 86 DEG C in temperature, stops distillation, obtain the former wine of kirsch when distillate alcoholic strength is 15%;
(4) soak: in often liter of former wine of kirsch, add 9g Iron Guanyin soak 22h, filter, obtain Cherry.
embodiment 2
The preparation method of the Cherry that Ester content of the present invention is high is as follows: the cultivation of (1) yeast saccharomyces cerevisiae seed liquor: get yeast saccharomyces cerevisiae 1620 and carry out streak culture on PDA substratum, and culture temperature is 26 DEG C, cultivates 60h; Be inoculated into by barms through overactivation in PDA liquid nutrient medium, culture condition is 26 DEG C, 72h; Obtain seed liquor;
(2) ferment: in succus cerasi, add sucrose, make sugared content in succus cerasi reach 12%, be inoculated in succus cerasi by the yeast saccharomyces cerevisiae seed liquor that step (1) obtains, inoculum size is 8%, and inoculum density is 10
7cfu/mL, and in succus cerasi, add Histidine, Secondary ammonium phosphate and pantothenic acid, the add-on of Histidine is 0.6% of succus cerasi quality, the add-on of Secondary ammonium phosphate is 0.2% of succus cerasi quality, the add-on of pantothenic acid is 0.004% of succus cerasi quality, standing for fermentation is carried out afterwards, until residual sugar amount is less than 2% at 22 DEG C; Now, in fermented liquid, soluble solid content is 4%; 10 days whole fermenting process used times, obtain former wine;
(3) distill: former wine step (2) fermented loads in distiller, is carry out single flash under the condition of 85 DEG C in temperature, stops distillation, obtain the former wine of kirsch when distillate alcoholic strength is 15%;
(4) soak: in often liter of former wine of kirsch, add 8g Iron Guanyin soak 24h, filter, obtain Cherry.
embodiment 3
The preparation method of the Cherry that Ester content of the present invention is high is as follows: the cultivation of (1) yeast saccharomyces cerevisiae seed liquor: get yeast saccharomyces cerevisiae 1620 and carry out streak culture on PDA substratum, and culture temperature is 26 DEG C, cultivates 72h; Be inoculated into by barms through overactivation in PDA liquid nutrient medium, culture condition is 26 DEG C, 72h; Obtain seed liquor;
(2) ferment: in succus cerasi, add sucrose, make sugared content in succus cerasi reach 12%, be inoculated in succus cerasi by the yeast saccharomyces cerevisiae seed liquor that step (1) obtains, inoculum size is 6%, and inoculum density is 10
8cfu/mL, and in succus cerasi, add Histidine, Secondary ammonium phosphate and pantothenic acid, the add-on of Histidine is 0.8% of succus cerasi quality, the add-on of Secondary ammonium phosphate is 0.4% of succus cerasi quality, the add-on of pantothenic acid is 0.002% of succus cerasi quality, standing for fermentation is carried out afterwards, until residual sugar amount is less than 2% at 24 DEG C; Now, in fermented liquid, soluble solid content is 3%; 8 days whole fermenting process used times, obtain former wine;
(3) distill: former wine step (2) fermented loads in distiller, is carry out single flash under the condition of 88 DEG C in temperature, stops distillation, obtain the former wine of kirsch when distillate alcoholic strength is 15%;
(4) soak: in often liter of former wine of kirsch, add 10g Iron Guanyin soak 20h, filter, obtain Cherry.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. the preparation method of the Cherry that an Ester content is high, it is characterized in that: step is as follows: the cultivation of (1) yeast saccharomyces cerevisiae seed liquor: get yeast saccharomyces cerevisiae 1620 and carry out streak culture on PDA substratum, culture temperature is 26 DEG C, cultivates 60-72h; Be inoculated into by barms through overactivation in PDA liquid nutrient medium, culture condition is 26 DEG C, 60-72h; Obtain seed liquor;
(2) ferment: in succus cerasi, add sucrose, make sugared content in succus cerasi reach 12%, be inoculated in succus cerasi by the yeast saccharomyces cerevisiae seed liquor that step (1) obtains, inoculum size is 6%-8%, and inoculum density is 10
7-10
8cfu/mL, and in succus cerasi, add Histidine, Secondary ammonium phosphate and pantothenic acid, the add-on of Histidine is the 0.6-0.8% of succus cerasi quality, the add-on of Secondary ammonium phosphate is the 0.2-0.4% of succus cerasi quality, the add-on of pantothenic acid is the 0.002-0.004% of succus cerasi quality, standing for fermentation is carried out afterwards, until residual sugar amount is less than 2% at 22-24 DEG C; Now, in fermented liquid, soluble solid content is 3-4%; Whole fermenting process used time 8-10 days, obtains former wine;
(3) distill: former wine step (2) fermented loads in distiller, is carry out single flash under the condition of 85-88 DEG C in temperature, stops distillation, obtain the former wine of kirsch when distillate alcoholic strength is 15%;
(4) soak: in often liter of former wine of kirsch, add 8-10g Iron Guanyin soak 20-24h, filter, obtain Cherry.
2. Cherry according to claim 1, is characterized in that: the mass ratio of described Histidine, Secondary ammonium phosphate and pantothenic acid is: 7:3:0.03.
3. the application rights Cherry that requires Ester content that method described in 1 or 2 prepares high.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510235187.8A CN104830606A (en) | 2015-05-11 | 2015-05-11 | Cherry-flavor brandy containing high-content esters, and preparation method of cherry-flavor brandy |
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| CN201510235187.8A CN104830606A (en) | 2015-05-11 | 2015-05-11 | Cherry-flavor brandy containing high-content esters, and preparation method of cherry-flavor brandy |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN112195081A (en) * | 2020-11-11 | 2021-01-08 | 承德猎苑酒业有限公司 | Processing technology of hawthorn brandy |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102115703A (en) * | 2009-12-30 | 2011-07-06 | 周传银 | Cherry brandy and preparation technique thereof |
| CN103184123A (en) * | 2011-12-29 | 2013-07-03 | 洛阳理工学院 | Production process for peony-cherry brandy |
| CN103421642A (en) * | 2013-07-18 | 2013-12-04 | 西北农林科技大学 | Method for processing cider wine containing more ester |
| CN103992904A (en) * | 2014-05-13 | 2014-08-20 | 甘肃省农业科学院农产品贮藏加工研究所 | A method of increasing the content of esters in apple brandy |
-
2015
- 2015-05-11 CN CN201510235187.8A patent/CN104830606A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102115703A (en) * | 2009-12-30 | 2011-07-06 | 周传银 | Cherry brandy and preparation technique thereof |
| CN103184123A (en) * | 2011-12-29 | 2013-07-03 | 洛阳理工学院 | Production process for peony-cherry brandy |
| CN103421642A (en) * | 2013-07-18 | 2013-12-04 | 西北农林科技大学 | Method for processing cider wine containing more ester |
| CN103992904A (en) * | 2014-05-13 | 2014-08-20 | 甘肃省农业科学院农产品贮藏加工研究所 | A method of increasing the content of esters in apple brandy |
Non-Patent Citations (1)
| Title |
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| 张瑾等: "模拟葡萄汁中添加可同化氮对酵母菌酒精发酵的影响", 《西北农林科技大学学报(自然科学版)》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN112195081A (en) * | 2020-11-11 | 2021-01-08 | 承德猎苑酒业有限公司 | Processing technology of hawthorn brandy |
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Application publication date: 20150812 |