CN104962422A - 柿子酒的生产方法 - Google Patents

柿子酒的生产方法 Download PDF

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CN104962422A
CN104962422A CN201510409085.3A CN201510409085A CN104962422A CN 104962422 A CN104962422 A CN 104962422A CN 201510409085 A CN201510409085 A CN 201510409085A CN 104962422 A CN104962422 A CN 104962422A
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persimmon
production method
distillation
liquor
wine
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陈金明
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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
    • 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

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
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  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
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Abstract

一种柿子酒的生产方法，其特征在于，包括下述步骤：①选柿子全果、清洗；②密封条件下二氧化碳脱涩；③破碎；④添加酵母；⑤固态发酵；⑥蒸馏；⑦二次蒸馏；⑧坛装陈酿。进一步，所述的发酵为15摄氏度以上发酵30天。进一步，所述的蒸馏混入高粱酒的酒渣后搅拌蒸馏。本发明方法生产的柿子酒进一步改善了酒的口感，提高了品位。

Description

柿子酒的生产方法
技术领域
本发明涉及一种柿子酒的生产方法。
背景技术
柿子酒的生产方法有很多，如专利号为2013107145543、2012100850100、011186267、011186267的柿子酒的生产方法。但是缺少环保、成本低且口感好品位高的柿子酒的生产方法。
发明内容
本发明要解决的技术问题是提供一种环保、成本低且口感好品位高的柿子酒的生产方法。
本发明的技术方案是：
一种柿子酒的生产方法，其特征在于，包括下述步骤：①选柿子全果、清洗；②密封条件下二氧化碳脱涩；③破碎；④添加酵母；⑤固态发酵；⑥蒸馏；⑦二次蒸馏；⑧坛装陈酿。
进一步，所述的发酵为15摄氏度以上发酵30天。
进一步，所述的蒸馏混入高粱酒的酒渣后搅拌蒸馏。
本发明方法生产的柿子酒呈现淡黄色，澄清透明，具有柿子的果香。
优点：首次提出利用柿子全果，经固态发酵蒸馏制造柿子白酒；可充分利用木本植物(柿子)替代谷类粮食生产白酒，减少谷类粮食消费；密封条件下二氧化碳脱涩，环保、成本低；利用高粱酒的酒渣后搅拌蒸馏，可以减少蒸馏时间，改善酒的品味；二次蒸馏后能得到50度的柿子白酒，使得甲醇等杂质含量降低(经兰溪市质量技术监督检测中心检测，本发明方法的柿子白酒，甲醇含量为0.91g/L，符合GB/T27588－2011的小于等于2.0g/L的要求，总酸(以乙酸计)为0.75g/L，符合GB/T27588－2011的小于等于6.0g/L的要求，总酯(以乙酸乙酯计)为2.10g/L，符合GB/T27588－2011的大于等于0.35g/L的要求，酒精度达51.1度)，进一步改善了酒的口感，提高了品位。
本发明方法环保、成本低且口感好品位高。
具体实施方式
一种柿子酒的生产方法，其特征在于，包括下述步骤：①选柿子全果、清洗；②密封条件下二氧化碳脱涩；③破碎；④添加酵母；⑤固态发酵；⑥蒸馏；⑦二次蒸馏；⑧坛装陈酿。所述的发酵为15摄氏度以上发酵30天。所述的蒸馏混入高粱酒的酒渣后搅拌蒸馏。
本发明方法生产的柿子酒呈现淡黄色，澄清透明，具有柿子的果香。
优点：首次提出利用柿子全果，经固态发酵蒸馏制造柿子白酒；可充分利用木本植物(柿子)替代谷类粮食生产白酒，减少谷类粮食消费；密封条件下二氧化碳脱涩，环保、成本低；利用高粱酒的酒渣后搅拌蒸馏，可以减少蒸馏时间，改善酒的品味；二次蒸馏后能得到50度的柿子白酒，使得甲醇等杂质含量降低(经兰溪市质量技术监督检测中心检测，本发明方法的柿子白酒，甲醇含量为0.91g/L，符合GB/T27588－2011的小于等于2.0g/L的要求，总酸(以乙酸计)为0.75g/L，符合GB/T27588－2011的小于等于6.0g/L的要求，总酯(以乙酸乙酯计)为2.10g/L，符合GB/T27588－2011的大于等于0.35g/L的要求，酒精度达51.1度)，进一步改善了酒的口感，提高了品位。

Claims (3)

1.一种柿子酒的生产方法，其特征在于，包括下述步骤：①选柿子全果、清洗；②密封条件下二氧化碳脱涩；③破碎；④添加酵母；⑤固态发酵；⑥蒸馏；⑦二次蒸馏；⑧坛装陈酿。
2.根据权利要求1所述的一种柿子酒的生产方法，其特征在于：所述的发酵为15摄氏度以上发酵30天。
3.根据权利要求1所述的一种柿子酒的生产方法，其特征在于：所述的蒸馏混入高粱酒的酒渣后搅拌蒸馏。
CN201510409085.3A 2015-07-13 2015-07-13 柿子酒的生产方法 Pending CN104962422A (zh)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105733883A (zh) * 2016-04-18 2016-07-06 石秉武 一种柿子酒的酿造方法
CN106367281A (zh) * 2016-08-30 2017-02-01 迪庆香格里拉藏青稞酒业有限公司 鸡素果蒸馏酒的酿造方法
CN106867773A (zh) * 2017-02-19 2017-06-20 公丕起 一种柿子酒的制作方法
CN108841554A (zh) * 2018-08-04 2018-11-20 华阴市哲远酒业有限公司 一种柿子酒的制备工艺
CN111139160A (zh) * 2020-01-02 2020-05-12 山东职业学院 一种柿子酒的制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1389557A (zh) * 2001-06-05 2003-01-08 冷平 一种柿子酒的生产方法
CN101215498A (zh) * 2007-12-28 2008-07-09 仲恺农业技术学院 一种脱涩柿子酒的生产方法
CN102604778A (zh) * 2012-03-28 2012-07-25 西安玉山葡萄酒庄园有限责任公司 一种柿子酒的生产方法
CN103602545A (zh) * 2013-11-22 2014-02-26 潘慧敏 一种柿子酒及其制备方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1389557A (zh) * 2001-06-05 2003-01-08 冷平 一种柿子酒的生产方法
CN101215498A (zh) * 2007-12-28 2008-07-09 仲恺农业技术学院 一种脱涩柿子酒的生产方法
CN102604778A (zh) * 2012-03-28 2012-07-25 西安玉山葡萄酒庄园有限责任公司 一种柿子酒的生产方法
CN103602545A (zh) * 2013-11-22 2014-02-26 潘慧敏 一种柿子酒及其制备方法

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105733883A (zh) * 2016-04-18 2016-07-06 石秉武 一种柿子酒的酿造方法
CN106367281A (zh) * 2016-08-30 2017-02-01 迪庆香格里拉藏青稞酒业有限公司 鸡素果蒸馏酒的酿造方法
CN106867773A (zh) * 2017-02-19 2017-06-20 公丕起 一种柿子酒的制作方法
CN108841554A (zh) * 2018-08-04 2018-11-20 华阴市哲远酒业有限公司 一种柿子酒的制备工艺
CN111139160A (zh) * 2020-01-02 2020-05-12 山东职业学院 一种柿子酒的制备方法

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