CN104830633A - Pear brandy and preparation method thereof - Google Patents
Pear brandy and preparation method thereof Download PDFInfo
- Publication number
- CN104830633A CN104830633A CN201510235246.1A CN201510235246A CN104830633A CN 104830633 A CN104830633 A CN 104830633A CN 201510235246 A CN201510235246 A CN 201510235246A CN 104830633 A CN104830633 A CN 104830633A
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- Prior art keywords
- pear
- brandy
- saccharomyces cerevisiae
- wine
- obtains
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Classifications
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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
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention provides a preparation method of a pear brandy. The preparation method comprises the following steps: (1) culturing saccharomyces cerevisiae seed liquid; (2) fermenting, namely completely cleaning pears, removing kernels, then juicing, inoculating the saccharomyces cerevisiae seed liquid obtained in the step (1) into pear juice, ensuring that the inoculation quantity is 6-8% and the inoculation concentration is 107-108cfu/mL, 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 Longjing tea leaching solution which is soaked into a kaoliang spirit to obtain the pear brandy, wherein the adding amount of the Longjing tea leaching solution accounts for 1% of the mass of an aged wine, and the adding amount of Longjing tea in per liter of the kaoliang spirit is 10-15g. The pear brandy provided by the invention is colorless, transparent, clear and glossy in wine liquid and rich in fruit fragrance, and ensures that the pear color can still keep a primary color within 5 years; and the Longjing tea leaching solution which is soaked into the kaoliang spirit is added in a blending process so as to ensure that the prepared pear brandy is more fragrant and has more harmonious taste.
Description
Technical field
The present invention relates to a kind of pear brandy 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 pear brandy and preparation method thereof.
The invention provides a kind of preparation method of pear brandy, 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: squeeze the juice after pears being cleaned stoning, be inoculated in pear 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, 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, stops distillation, obtain distilled spirit when distillate alcoholic strength is 18%;
(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 Dragon Well tea leach liquor soaked in Kaoliang spirit, the add-on of Dragon Well tea leach liquor is 1% of ageing quality; Wherein, in often liter of Kaoliang spirit, the add-on of Dragon Well tea is 10-15g, obtains pear brandy.
Preferably, described pears are pear.The cognac smell using pear to obtain is the most pure and fresh.
Second object of the present invention is to provide the pear brandy that application aforesaid method prepares.
The pear brandy wine liquid water white transparency of the application, limpid glossy, the smell of fruits is very sweet, and within 5 years, pears look still keeps primary colors, is added in the Dragon Well tea leach liquor soaked in Kaoliang spirit during allotment, and make the pears brandy delicate fragrance more obtained, mouthfeel 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 pear brandy 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: squeeze the juice after pears being cleaned stoning, be inoculated in pear juice by the yeast saccharomyces cerevisiae seed liquor that step (1) obtains, inoculum size is 7%, and inoculum density is 10
7cfu/mL, 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, stops distillation, obtain distilled spirit when distillate alcoholic strength is 18%;
(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 Dragon Well tea leach liquor soaked in Kaoliang spirit, the add-on of Dragon Well tea leach liquor is 1% of ageing quality; Wherein, in often liter of Kaoliang spirit, the add-on of Dragon Well tea is 12g, obtains pear brandy.
embodiment 2
The preparation method of pear brandy 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: squeeze the juice after pears being cleaned stoning, be inoculated in pear juice by the yeast saccharomyces cerevisiae seed liquor that step (1) obtains, inoculum size is 6%, and inoculum density is 10
8cfu/mL, 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, stops distillation, obtain distilled spirit when distillate alcoholic strength is 18%;
(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 Dragon Well tea leach liquor soaked in Kaoliang spirit, the add-on of Dragon Well tea leach liquor is 1% of ageing quality; Wherein, in often liter of Kaoliang spirit, the add-on of Dragon Well tea is 10g, obtains pear brandy.
embodiment 3
The preparation method of pear brandy 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: squeeze the juice after pears being cleaned stoning, be inoculated in pear juice by the yeast saccharomyces cerevisiae seed liquor that step (1) obtains, inoculum size is 8%, and inoculum density is 10
7cfu/mL, 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 88 DEG C in temperature, stops distillation, obtain distilled spirit when distillate alcoholic strength is 18%;
(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 Dragon Well tea leach liquor soaked in Kaoliang spirit, the add-on of Dragon Well tea leach liquor is 1% of ageing quality; Wherein, in often liter of Kaoliang spirit, the add-on of Dragon Well tea is 15g, obtains pear brandy.
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. a preparation method for pear brandy, 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: squeeze the juice after pears being cleaned stoning, be inoculated in pear 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, 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, stops distillation, obtain distilled spirit when distillate alcoholic strength is 18%;
(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 Dragon Well tea leach liquor soaked in Kaoliang spirit, the add-on of Dragon Well tea leach liquor is 1% of ageing quality; Wherein, in often liter of Kaoliang spirit, the add-on of Dragon Well tea is 10-15g, obtains pear brandy.
2. method according to claim 1, is characterized in that: described pears are pear.
3. application rights requires the pear brandy that the method described in 1 prepares.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510235246.1A CN104830633A (en) | 2015-05-11 | 2015-05-11 | Pear brandy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510235246.1A CN104830633A (en) | 2015-05-11 | 2015-05-11 | Pear brandy and preparation method thereof |
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| CN104830633A true CN104830633A (en) | 2015-08-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510235246.1A Pending CN104830633A (en) | 2015-05-11 | 2015-05-11 | Pear brandy and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110184151A (en) * | 2019-06-18 | 2019-08-30 | 刘钟安 | A kind of red pear wine of selenium-rich |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101186867A (en) * | 2006-11-16 | 2008-05-28 | 孟祥欣 | Brandy wine |
| CN103087871A (en) * | 2012-12-30 | 2013-05-08 | 胡顺开 | Brewing method of aged perry, and brewing method of pear brandy |
| CN103789179A (en) * | 2014-02-11 | 2014-05-14 | 杜春仓 | Method for preparing fragrant pear brandy |
-
2015
- 2015-05-11 CN CN201510235246.1A patent/CN104830633A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101186867A (en) * | 2006-11-16 | 2008-05-28 | 孟祥欣 | Brandy wine |
| CN103087871A (en) * | 2012-12-30 | 2013-05-08 | 胡顺开 | Brewing method of aged perry, and brewing method of pear brandy |
| CN103789179A (en) * | 2014-02-11 | 2014-05-14 | 杜春仓 | Method for preparing fragrant pear brandy |
Non-Patent Citations (1)
| Title |
|---|
| 曾朝珍等: "不同氮源及浓度对苹果白兰地酒发酵的影响", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110184151A (en) * | 2019-06-18 | 2019-08-30 | 刘钟安 | A kind of red pear wine of selenium-rich |
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Application publication date: 20150812 |
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| RJ01 | Rejection of invention patent application after publication |