CN104830611A - Plum brandy and preparation method thereof - Google Patents
Plum brandy and preparation method thereof Download PDFInfo
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- CN104830611A CN104830611A CN201510235239.1A CN201510235239A CN104830611A CN 104830611 A CN104830611 A CN 104830611A CN 201510235239 A CN201510235239 A CN 201510235239A CN 104830611 A CN104830611 A CN 104830611A
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- wine
- brandy
- plum
- saccharomyces cerevisiae
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- General Health & Medical Sciences (AREA)
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Abstract
The invention provides a preparation method of a plum brandy. The preparation method comprises the following steps: (1) culturing saccharomyces cerevisiae seed liquid; (2) fermenting, namely completely cleaning plums, removing kernels, then juicing, inoculating the saccharomyces cerevisiae seed liquid obtained in the step (1) into plum juice, also adding methionine into the plum juice, and then standing for fermentation at 22-24 DEG C until the residual sugar content is less than 2% to obtain a raw wine; (3) distilling; (4) aging; and (5) blending, namely adding a Liu'an Guapian tea leaching solution which is soaked into an apple brandy to obtain the plum brandy. The plum brandy provided by the invention is amber-yellow in wine body, prominent in fruit fragrance, rich in wine smell and slightly bitter in taste, has comfortable taste feeling in bitter taste, and is harmonious in wine body; and Liu'an Guapian tea which is soaked into the apple brandy is added in a blending process so as to ensure that the prepared plum brandy is more excellent in fragrance and more harmonious in taste.
Description
Technical field
The present invention relates to a kind of questshc wine 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 a kind of questshc wine and preparation method thereof.
The invention provides a kind of preparation method of questshc wine, step is as follows:
(1) cultivation of yeast saccharomyces cerevisiae seed liquor: get yeast saccharomyces cerevisiae 1023 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: plum is cleaned stoning and squeezes the juice, be inoculated in prune juice 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 methionine(Met) is added in prune juice, the add-on of methionine(Met) is the 0.2-0.4% of prune juice quality, carries out standing for fermentation afterwards at 22-24 DEG C, until residual sugar amount is less than 2%; Obtain 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, stop distillation when distillate alcoholic strength is 15%, then second distillation under the same conditions, obtain distilled spirit;
(4) ageing: the distilled spirit that step (3) obtains is put into oak barrel sealed type storage, carries out ageing;
(5) allocate: be added in the Lu`an Guapian.Tea leach liquor soaked in apple brandy, the add-on of Lu`an Guapian.Tea leach liquor is 1% of ageing quality; Wherein, in often liter of apple brandy, the add-on of Lu`an Guapian.Tea is 10-15g, obtains questshc wine.
Second object of the present invention is to provide the questshc wine that application aforesaid method prepares.
The questshc wine wine body of the application is that amber is yellow, and fruital is given prominence to, and vinosity is strong, mouth mildly bitter flavor, has comfortable taste perception in hardship, wine body is coordinated, be added in the Lu`an Guapian.Tea soaked in apple brandy during allotment, make the questshc fragrance that obtains better, taste is more harmonious.
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 questshc wine of the present invention is as follows: the cultivation of (1) yeast saccharomyces cerevisiae seed liquor: get yeast saccharomyces cerevisiae 1023 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: plum is cleaned stoning and squeezes the juice, be inoculated in prune juice by the yeast saccharomyces cerevisiae seed liquor that step (1) obtains, inoculum size is 7%, and inoculum density is 10
7cfu/mL, and methionine(Met) is added in prune juice, the add-on of methionine(Met) is 0.3% of prune juice quality, carries out standing for fermentation afterwards at 23 DEG C, until residual sugar amount is less than 2%; 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, stop distillation when distillate alcoholic strength is 15%, then second distillation under the same conditions, obtain distilled spirit;
(4) ageing: the distilled spirit that step (3) obtains is put into oak barrel sealed type storage, carries out ageing;
(5) allocate: be added in the Lu`an Guapian.Tea leach liquor soaked in apple brandy, the add-on of Lu`an Guapian.Tea leach liquor is 1% of ageing quality; Wherein, in often liter of apple brandy, the add-on of Lu`an Guapian.Tea is 12g, obtains questshc wine.
embodiment 2
The preparation method of questshc wine of the present invention is as follows: the cultivation of (1) yeast saccharomyces cerevisiae seed liquor: get yeast saccharomyces cerevisiae 1023 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: plum is cleaned stoning and squeezes the juice, be inoculated in prune juice by the yeast saccharomyces cerevisiae seed liquor that step (1) obtains, inoculum size is 6%, and inoculum density is 10
7cfu/mL, and methionine(Met) is added in prune juice, the add-on of methionine(Met) is 0.4% of prune juice quality, carries out standing for fermentation afterwards at 24 DEG C, until residual sugar amount is less than 2%; 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, stop distillation when distillate alcoholic strength is 15%, then second distillation under the same conditions, obtain distilled spirit;
(4) ageing: the distilled spirit that step (3) obtains is put into oak barrel sealed type storage, carries out ageing;
(5) allocate: be added in the Lu`an Guapian.Tea leach liquor soaked in apple brandy, the add-on of Lu`an Guapian.Tea leach liquor is 1% of ageing quality; Wherein, in often liter of apple brandy, the add-on of Lu`an Guapian.Tea is 10g, obtains questshc wine.
embodiment 3
The preparation method of questshc wine of the present invention is as follows: the cultivation of (1) yeast saccharomyces cerevisiae seed liquor: get yeast saccharomyces cerevisiae 1023 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: plum is cleaned stoning and squeezes the juice, be inoculated in prune juice by the yeast saccharomyces cerevisiae seed liquor that step (1) obtains, inoculum size is 8%, and inoculum density is 10
8cfu/mL, and methionine(Met) is added in prune juice, the add-on of methionine(Met) is 0.2% of prune juice quality, carries out standing for fermentation afterwards at 22 DEG C, until residual sugar amount is less than 2%; 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, stop distillation when distillate alcoholic strength is 15%, then second distillation under the same conditions, obtain distilled spirit;
(4) ageing: the distilled spirit that step (3) obtains is put into oak barrel sealed type storage, carries out ageing;
(5) allocate: be added in the Lu`an Guapian.Tea leach liquor soaked in apple brandy, the add-on of Lu`an Guapian.Tea leach liquor is 1% of ageing quality; Wherein, in often liter of apple brandy, the add-on of Lu`an Guapian.Tea is 15g, obtains questshc wine.
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 (2)
1. a preparation method for questshc wine, is characterized in that: step is as follows: the cultivation of (1) yeast saccharomyces cerevisiae seed liquor: get yeast saccharomyces cerevisiae 1023 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: plum is cleaned stoning and squeezes the juice, be inoculated in prune juice 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 methionine(Met) is added in prune juice, the add-on of methionine(Met) is the 0.2-0.4% of prune juice quality, carries out standing for fermentation afterwards at 22-24 DEG C, until residual sugar amount is less than 2%; Obtain 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, stop distillation when distillate alcoholic strength is 15%, then second distillation under the same conditions, obtain distilled spirit;
(4) ageing: the distilled spirit that step (3) obtains is put into oak barrel sealed type storage, carries out ageing;
(5) allocate: be added in the Lu`an Guapian.Tea leach liquor soaked in apple brandy, the add-on of Lu`an Guapian.Tea leach liquor is 1% of ageing quality; Wherein, in often liter of apple brandy, the add-on of Lu`an Guapian.Tea is 10-15g, obtains questshc wine.
2. application rights requires the questshc wine that the method described in 1 prepares.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510235239.1A CN104830611A (en) | 2015-05-11 | 2015-05-11 | Plum brandy and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510235239.1A CN104830611A (en) | 2015-05-11 | 2015-05-11 | Plum brandy and preparation method thereof |
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| CN104830611A true CN104830611A (en) | 2015-08-12 |
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| CN201510235239.1A Pending CN104830611A (en) | 2015-05-11 | 2015-05-11 | Plum brandy and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635648A (en) * | 2016-12-30 | 2017-05-10 | 贵州千里味酒业食品有限责任公司 | Plum wine making method and plum wine made thereby |
| CN111171995A (en) * | 2020-03-18 | 2020-05-19 | 贵州食品工程职业学院 | Brewing method of plum brandy |
| CN111534403A (en) * | 2020-05-07 | 2020-08-14 | 张磊 | Plum brandy and preparation method thereof |
| CN111676110A (en) * | 2020-07-31 | 2020-09-18 | 辽宁省果树科学研究所 | Plum brandy and processing method thereof |
-
2015
- 2015-05-11 CN CN201510235239.1A patent/CN104830611A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635648A (en) * | 2016-12-30 | 2017-05-10 | 贵州千里味酒业食品有限责任公司 | Plum wine making method and plum wine made thereby |
| CN111171995A (en) * | 2020-03-18 | 2020-05-19 | 贵州食品工程职业学院 | Brewing method of plum brandy |
| CN111534403A (en) * | 2020-05-07 | 2020-08-14 | 张磊 | Plum brandy and preparation method thereof |
| CN111676110A (en) * | 2020-07-31 | 2020-09-18 | 辽宁省果树科学研究所 | Plum brandy and processing method thereof |
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Application publication date: 20150812 |