CN105039085A - Method for brewing persimmon brandy - Google Patents
Method for brewing persimmon brandy Download PDFInfo
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- CN105039085A CN105039085A CN201510522504.4A CN201510522504A CN105039085A CN 105039085 A CN105039085 A CN 105039085A CN 201510522504 A CN201510522504 A CN 201510522504A CN 105039085 A CN105039085 A CN 105039085A
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Abstract
The invention provides a method for brewing persimmon brandy. The method comprises the following steps: (1) picking ripe persimmon fruits of 'Fuping Sharp Persimmons', naturally airing and freezing the persimmon fruits, then crushing to remove stones and calyxes, measuring sugar, then putting into a fermentation tank, and adding 80-90g/t of potassium metabisulfite; (2) adding 30-50g/t of pectase and 10-30g/t of cellulase, and adjusting the pH value of persimmon juice to be 4.0; and (3) adding high-activity yeasts, stirring fully and uniformly, dissolving by using a persimmon juice-water mixed solution which is 10 times of the weight of the yeast in the tank, placing for 30 minutes to ensure that the temperature difference between the yeast and the persimmon juice in the tank is less than or equal to 10 DEG C, pouring into the fermentation tank, stirring uniformly, fermenting for 8-12 days at 18-20 DEG C, and appropriately adding cane sugar according to the condition of raw materials and alcohol degree in the fermentation process. According to the method, the high-quality raw material of 'Fuping Sharp Persimmons' with local features is adopted and is subjected to air-drying and freezing to obtain persimmon clear juice for fermentation, water is not added, and the raw material liquid is clarified and transparent and is easy to filter; the residual fermentation partial normal juice is utilized, and a Methode Charantaise is adopted for treatment and ageing, thereby obtaining the persimmon brandy which has mellow aroma and a plump wine body.
Description
Technical field
The present invention relates to a kind of persimmon brandy and making method technology.
Background technology
Persimmon is the traditional characteristics fruit of China, just has the record of ", in China, the eugenic district of persimmon is in Fuping for persimmon producing country of the world " in globally unique persimmon museum of Japanese Ji Ye city.Fuping is the eugenic district of world's persimmon, at present, has eugenic 120,000 mu, the base of persimmon, tradition based on eat raw or preliminary working be dried persimmon, persimmon vinegar, added value is not high.2012; " Fuping point persimmon " is listed in the geographical protective emblem of national agricultural-food; utilize " Fuping point persimmon " these high quality raw material; through biological fermentation and the persimmon brandy distilling ageing; there is unique local flavor, there is again strong local characteristic, replace grain and do liquor-making raw material; the high quality raw material that not only make use of persimmon cook fruit wine, also save a large amount of grain.Can expect, this formation that will be a sunrise industry of benefiting the nation and the people, persimmon process deeply industry chain, following will have competitive power in market at home and abroad.
Persimmon brandy making method is consummate, is particular about time and the allocating technology of ageing especially, the time length of ageing, and adopts the kind of oak barrel to weigh cognac bad major criterion of fine quality especially.The principal element affecting vinosity is fermenting raw materials process, ageing, distil process and storage technology thereof.
With " Fuping point persimmon " as high quality raw material, the persimmon brandy adopting the technical matters such as freezing, air-dry, ageing, distillation, allotment to make has a kind of strong region feature.Through consulting, publication number discloses the patent documentation of " a kind of persimmon brandy and brewing method " for the Chinese patent application that " CN1017985556A " application number is 201010137219.8, its brewing method is raw material with ripe fresh persimmon, broken tinning is through just fermentation, peeling slag, with the Primary Fermentation again of clear juice, distillation, ageing, blend, allocate, filling.The defect of the method is: persimmon raw material is without air-dry, freezing, and pol wretched insufficiency, cannot remove the astringent taste of persimmon, reduces the quality of persimmon wine.Raw material can not make full use of.Only use clear juice, not only waste persimmon raw material, add production cost, and zymotechnique is comparatively simple, antibacterial measure is abundant not, affects to some extent the local flavor of wine.
Summary of the invention
In order to solve technical problem existing in background technology, the present invention proposes a kind of brewing method of persimmon brandy, color is limpid light golden rod yellow, and have unique " Fuping point persimmon " fragrant, the oak of ageing is fragrant, alcohol and sauce fragrance.
Technical solution of the present invention is: a kind of brewing method of persimmon brandy, is characterized in that: said method comprising the steps of:
1) win the ripe persimmon fruit of " Fuping point persimmon ", after natural air drying is freezing, broken stoning, the base of a fruit, load fermentor tank after surveying sugar; Add potassium pyrosulfite by the amount of 80-90g/t simultaneously;
2) add 30-50g/t polygalacturonase and 10-30g/t cellulase, adjustment persimmon juice pH value is 4.0;
3) high-activity yeast is added, stir, dissolve with persimmon juice mixed solution in the tanks of 10 times, place after 30 minutes, make the persimmon juice temperature difference≤10 DEG C in its temperature and tank, pour in fermentor tank, stir, temperature controls at 18-20 DEG C, fermentation period 8-12 days, every day surveys sugar degree, and fermenting process suitably adds sucrose according to raw material and alcoholic strength situation; Fermentation is stopped when residual sugar reaches 70-75g/L;
4) detect the physical and chemical index of wine, by and after SO 2 index is adjusted to 50-60g/t, be cooled to 4 DEG C of placements immediately;
5) add finings and carry out deepfreeze, extraction unit distinguishes juice, filters low temperature ageing, is Persimmon ice wine;
6) fermentor tank surplus stock is proceeded fermentation, survey sugar≤4g/L, stop fermentation, add 230mL/t hydrogen peroxide (H
2o
2); Adopt Methode Charantaise, the raw material got in fermentor tank is put into the distillation of Charente kettle, and steam to containing a small amount of alcohol in steam, leave out the beginning and the end, distillate average alcohol degree 50-58% (v/v) is work in-process persimmon brandy always;
7) filter: gained persimmon brandy will be distilled, adopt tubular fibre membrane filtration;
8) ageing toning blending: after filtering, persimmon brandy loads ageing in oak barrel.
Above-mentioned steps 8) after also comprise step 9) filling: ageing terminates rear allotment (sugar≤4g/L, alcoholic strength >=36% (v/v)), is fillingly finished product persimmon brandy.
Above-mentioned steps 1) in freezing time be 50 days.
Above-mentioned steps 2) in what add is 30-50g/t polygalacturonase and 10-30g/t cellulase.
Above-mentioned steps 6) in be add persimmon fermented raw material in the Charente kettle of 500L at capacity.
Above-mentioned tunica fibrosa is molecular weight cut-off is 1-2 ten thousand dalton's hollow-fibre membranes.
Above-mentioned steps 8) in time of ageing be 2 years or more times.
Advantage of the present invention is:
1) adopt " Fuping point persimmon " with local high quality raw material through air-dry freezing after clear persimmon juice fermentation, do not add water, stock liquid clear, filter easily;
2) through fermentation, the process of the techniques such as low temperature ageing, is Persimmon ice wine;
3) utilize remaining ferment part Normal juice, be persimmon brandy after adopting Charente kettle distil process process ageing, fragrance is mellow, and wine body is plentiful;
4) solve by persimmon aging process making Persimmon ice wine, distillation makes the continuous manufacturing process technology of persimmon brandy, promotion persimmon resource is rationally processed and makes full use of, and the formation of processing industry chain, and to the adjustment of the industrial structure, there is important effect;
5) populous for China, soil and the limited objective reality of grain resource, change grain is cooked the traditional custom of liquor-making raw material, has very big pushing effect; Not easily store and transport after solving the local 120,000 mu of persimmon maturations in Fuping, primary products can only be processed by a small amount of traditional technology, and the difficult problem that the difficult problem of outlet of fruit and additional income are sold in vast persimmon agriculture can not be met.
Embodiment
The present invention is a kind of persimmon brandy, is characterized in: alcoholic strength >=36% (20 DEG C of v/v) non-alcoholic strength volatile matter >=1g/L, total reducing sugar≤4g/L titratable acid (total acid) 5-9g/L Free sulfur dioxide≤50mg/L.
The brewing technique technique of persimmon brandy, comprises persimmon raw material, air-dry freezing, fermentation, low temperature ageing, distillation, filtration, old storage, allocates, is finished product, specifically:
1) adopt the ripe persimmon fruit of the high quality raw material " Fuping point persimmon " with region feature, natural air drying, freezing, broken stoning, the base of a fruit, survey sugar degree >=240g/L and load fermentor tank, add potassium pyrosulfite simultaneously by the amount of 80-90g/t.
2) by the addition of 30-50g/t polygalacturonase and 10-30g/t cellulase, enter tank, stir with after dissolved in purified water, temperature controls to leave standstill at 4 DEG C.Adjustment persimmon juice pH value is 4.0;
3) high activity dried yeast is measured by 300-350g/t, dissolve with persimmon juice mixed solution in the tanks of 10 times, place after 30 minutes, make the persimmon juice temperature difference≤10 DEG C in its temperature and tank, pour in fermentor tank, stir, temperature controls 18---and 20 DEG C, fermentation period 8-12 days, every day surveys sugar degree, and fermenting process suitably adds sucrose according to raw material and alcoholic strength situation.
4) detect the physical and chemical index of wine, by and after SO 2 index is adjusted to 50-60g/t, be cooled to 4 DEG C of placements immediately.
5) add finings and carry out deepfreeze, extraction unit distinguishes juice, filters low temperature ageing, is Persimmon ice wine.
6) fermentor tank surplus stock is proceeded fermentation, survey sugar≤4g/L, stop fermentation, add 230mL/t hydrogen peroxide (H2O2).Adopt Methode Charantaise, the raw material got in fermentor tank is put into the distillation of 500L Charente kettle, steam to containing a small amount of alcohol in steam, leave out the beginning and the end, distillate average alcohol degree 50-58% (v/v) is work in-process persimmon brandy always.
7) filter: gained persimmon brandy will be distilled, adopt molecular weight cut-off to be 1-2 ten thousand dalton's tubular fibre membrane filtrations.
8) ageing toning blending: will filter afterwards ageing 2 years or more time in persimmon brandy loading oak barrel.The oak flavor that effect one is the increase in wine, two is that the color of wine gradually becomes limpid golden yellow by clear, colorless.
9) filling: ageing terminates rear allotment (sugar≤4g/L, alcoholic strength >=36% (v/v)), be fillingly finished product persimmon brandy.
Embodiment one: a kind of brewing method of persimmon brandy: select ripe and freezing air-dry persimmon fruit in the tree, in the wide mouth glass bottle of broken loading 50L, the mixed solution adding the polygalacturonase of 2g and the cellulase of 1.2g is placed 2-3 days, adjustment persimmon juice pH value, then add active dry yeast to ferment, addition is 15g, temperature controls at 18 DEG C, ferment 12-15 days, detect sugar degree 60-65g/L and the content of sulphur adjustment 55g/T is stopped fermentation, extract clear juice and make ice wine, hydrogen peroxide is added again with after remainder fermentation, in and sulfurous gas survey sugar≤4g/L enter Charente kettle distillation, distillate alcoholic strength 50-58% (v/v), persimmon brandy after distillation is ageing more than 2 years in oak barrel, allocate, be finished product cognac.
Embodiment two: a kind of persimmon brandy, clear, light golden rod yellow, the persimmon fragrance of the uniqueness had and oak flavor, wine body is plentiful, and mouthfeel is complete, local flavor is mellow, comfortable refreshing suitable, sweetly ice-coldly to soak into, fine and smooth continuous soft.Alcoholic strength >=36% (20 DEG C of v/v), non-alcoholic strength volatile matter total amount >=1g/L total reducing sugar (in glucose meter)≤4g/L titratable acid (total acid) 5-9g/L Free sulfur dioxide≤50mg/L.
Claims (7)
1. a brewing method for persimmon brandy, is characterized in that: said method comprising the steps of:
1) win the ripe persimmon fruit of " Fuping point persimmon ", after natural air drying is freezing, broken stoning, the base of a fruit, load fermentor tank after surveying sugar; Add potassium pyrosulfite by the amount of 80-90g/t simultaneously;
2) add 30-50g/t polygalacturonase and 10-30g/t cellulase, adjustment persimmon juice pH value is 4.0;
3) high-activity yeast is added, stir, dissolve with persimmon juice mixed solution in the tanks of 10 times, place after 30 minutes, make the persimmon juice temperature difference≤10 DEG C in its temperature and tank, pour in fermentor tank, stir, temperature controls at 18-20 DEG C, fermentation period 8-12 days, every day surveys sugar degree, and fermenting process suitably adds sucrose according to raw material and alcoholic strength situation; Fermentation is stopped when residual sugar reaches 70-75g/L;
4) detect the physical and chemical index of wine, by and after SO 2 index is adjusted to 50-60g/t, be cooled to 4 DEG C of placements immediately;
5) add finings and carry out deepfreeze, extraction unit distinguishes juice, filters low temperature ageing, is Persimmon ice wine;
6) fermentor tank surplus stock is proceeded fermentation, survey sugar≤4g/L, stop fermentation, add 230mL/t hydrogen peroxide (H
2o
2); Adopt Methode Charantaise, the raw material got in fermentor tank is put into the distillation of Charente kettle, and steam to containing a small amount of alcohol in steam, leave out the beginning and the end, distillate average alcohol degree 50-58% (v/v) is work in-process persimmon brandy always;
7) filter: gained persimmon brandy will be distilled, adopt tubular fibre membrane filtration;
8) ageing toning blending: after filtering, persimmon brandy loads ageing in oak barrel.
2. the brewing method of persimmon brandy according to claim 1, it is characterized in that: described step 8) after also comprise step 9) filling: ageing terminates rear allotment (sugar≤4g/L, alcoholic strength >=36% (v/v)), is fillingly finished product persimmon brandy.
3. the brewing method of persimmon brandy according to claim 2, is characterized in that: described step 1) in freezing time be 50 days.
4. the brewing method of persimmon brandy according to claim 3, is characterized in that: described step 2) in what add is 30-50g/t polygalacturonase and 10-30g/t cellulase.
5. the brewing method of persimmon brandy according to claim 4, is characterized in that: described step 6) in be add the former wine of persimmon in the Charente kettle of 500L at capacity.
6. the brewing method of persimmon brandy according to claim 5, is characterized in that: described tunica fibrosa is molecular weight cut-off is 1-2 ten thousand dalton's hollow-fibre membranes.
7. the brewing method of persimmon brandy according to claim 6, is characterized in that: described step 8) in time of ageing be 2 years or more times.
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| CN201510522504.4A CN105039085A (en) | 2015-08-24 | 2015-08-24 | Method for brewing persimmon brandy |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108690767A (en) * | 2018-04-12 | 2018-10-23 | 西北师范大学 | A kind of brewing method of raspberry brandy |
| CN108728321A (en) * | 2018-09-05 | 2018-11-02 | 天津农学院 | A kind of preparation method of persimmon liquor |
| CN108795633A (en) * | 2018-06-27 | 2018-11-13 | 陕西富四方柿业有限公司 | A kind of brewing method of persimmon Spirit |
| CN111961555A (en) * | 2020-07-31 | 2020-11-20 | 江南大学 | Typical persimmon fruity cordial and preparation method thereof |
| CN114806410A (en) * | 2021-01-21 | 2022-07-29 | 肖清风 | Method for preparing persimmon paint |
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| JPS5629989A (en) * | 1979-08-21 | 1981-03-25 | Giyokusendou Syuzo Kk | Production of high-flavor alcoholic beverage from persimmon |
| CN1530432A (en) * | 2003-03-11 | 2004-09-22 | 厦门市百味果酿造工业有限公司 | Brewage of fruit wine, vinegar and brandy |
| CN102604772A (en) * | 2012-03-07 | 2012-07-25 | 段国锋 | Persimmon ice wine and preparation method thereof |
| CN103509680A (en) * | 2013-10-16 | 2014-01-15 | 陕西富四方柿业有限公司 | Method for brewing persimmon ice wine |
| CN104498258A (en) * | 2014-12-02 | 2015-04-08 | 天津科技大学 | Persimmon brandy brewing process |
| CN104629971A (en) * | 2015-03-05 | 2015-05-20 | 张忠楠 | Ice brandy and brewing process thereof |
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2015
- 2015-08-24 CN CN201510522504.4A patent/CN105039085A/en active Pending
Patent Citations (6)
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| JPS5629989A (en) * | 1979-08-21 | 1981-03-25 | Giyokusendou Syuzo Kk | Production of high-flavor alcoholic beverage from persimmon |
| CN1530432A (en) * | 2003-03-11 | 2004-09-22 | 厦门市百味果酿造工业有限公司 | Brewage of fruit wine, vinegar and brandy |
| CN102604772A (en) * | 2012-03-07 | 2012-07-25 | 段国锋 | Persimmon ice wine and preparation method thereof |
| CN103509680A (en) * | 2013-10-16 | 2014-01-15 | 陕西富四方柿业有限公司 | Method for brewing persimmon ice wine |
| CN104498258A (en) * | 2014-12-02 | 2015-04-08 | 天津科技大学 | Persimmon brandy brewing process |
| CN104629971A (en) * | 2015-03-05 | 2015-05-20 | 张忠楠 | Ice brandy and brewing process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨天英等: "《果酒生产技术》", 31 August 2004, 科学出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108690767A (en) * | 2018-04-12 | 2018-10-23 | 西北师范大学 | A kind of brewing method of raspberry brandy |
| CN108795633A (en) * | 2018-06-27 | 2018-11-13 | 陕西富四方柿业有限公司 | A kind of brewing method of persimmon Spirit |
| CN108728321A (en) * | 2018-09-05 | 2018-11-02 | 天津农学院 | A kind of preparation method of persimmon liquor |
| CN111961555A (en) * | 2020-07-31 | 2020-11-20 | 江南大学 | Typical persimmon fruity cordial and preparation method thereof |
| CN114806410A (en) * | 2021-01-21 | 2022-07-29 | 肖清风 | Method for preparing persimmon paint |
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Application publication date: 20151111 |