CN105255626B - The brewing method of ginseng brandy - Google Patents
The brewing method of ginseng brandy Download PDFInfo
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- CN105255626B CN105255626B CN201510870190.7A CN201510870190A CN105255626B CN 105255626 B CN105255626 B CN 105255626B CN 201510870190 A CN201510870190 A CN 201510870190A CN 105255626 B CN105255626 B CN 105255626B
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Abstract
A kind of brewing method of ginseng brandy, belong to the processing method of wine, by grape skin, it is adjusted pol, fermentation, the grape skin of fermentation is repeatedly distilled, and carries out the wine base after being further concentrated for ginseng brandy using the less secondary portion of fragrance component type and content, it is mixed with the histoorgan of ginseng or its extract, ageing.The invention has the advantages that not forming the metabolites such as sulfur dioxide and its thioether and mercaptan in fermentation process, the perfection of the fragrance component of ginseng brandy ensure that；Using ginseng histoorgan carried out screening, cleaning, impurity elimination, chopping, ultramicro grinding and effective component means of supercritical extraction, the release for being conducive to functional component and flavor components in ginseng tissue organ advantageously reduces the excessive brewing to ginseng brandy of ginseng organ and forms unnecessary trouble；Show the flavor and grape brandy flavor of ginseng especially.
Description
Technical field
The invention belongs to the processing method of wine, in particular to a kind of fermentation using grape skin, distillation, distillate and people
The method that ginseng organ or ginseng tissue opzyme were mixed or extracted brewing ginseng brandy.
Background technique
Ginseng (Panax ginseng C.A.Mey) is herbaceos perennial, and happiness is shady and cool, is grown on north latitude 33 degree -48
Between degree, hundreds of meters of height above sea level of theropencedrymion based on Korean pine or broad leaved and deciduous broad leaved hayashishita, Northeast China are the main of ginseng
One of producing region.
Ginseng is all extremely important in beauty and medicinal aspect: ginseng is sweet in flavor, slight bitter, warm-natured, flat；Returns spleen, lung channel, the heart channel of Hang-Shaoyin；
Tonifying Qi, prevent prolapse are promoted the production of body fluid, and are calmed the nerves, intelligence development；It is described as the superfine product of " King of Herbs " " life is mended in enriching yin, is strengthened the body resistance to consolidate the constitution " from ancient times, contains a variety of soaps
Glucoside and polysaccharide component, leachate can expand capillary of skin, promote skin by skin slow-absorbing and without pessimal stimulation
Blood circulation increases skin-nourishing, adjusts the water and oil balance of skin, prevent skin dehydration, hardening, corrugation, ginseng active substance
The reducing property for inhibiting melanin, keeps skin pure white smooth, can enhance skin elasticity, obtains cell newborn, is to improve looks
Superfine product.The fleshy root of ginseng is famous strong tonic, is suitable for adjustment blood pressure, restores cardiac function, neurasthenia and body
Physically weak weak equal diseases, also there is eliminating the phlegm, stomach invigorating, diuresis, excitement and other effects.
Brandy broadly refers to all and is made by fruit into Spirit, and the wine center portion obtained by second distillation is divided into newly
Distillation gained, referred to as original brandy, fragrance is not mellow and full, and quality is coarse, needs the storage and aging by oak barrel many years, ability
Reach mature and perfect, becomes the transparent brandy with pleasant fragrance, the soft coordination of taste of golden yellow color.Therefore former
The aging condition of brandy plays very important effect in terms of the quality for determining brandy.
Currently, the patent of application is mostly different fruits and vegetables brewing brandy: as patent CN201410513998.5 is with blueberry
Raw material makes brandy；Patent CN201410355964.8 and CN201410720648.6 makes brandy by raw material of persimmon；
It is that raw material makes brandy that patent CN201510097095.8, which then utilizes ice grape juice,；Patent CN201410730530.1 is then utilized
Kiwi berry is that raw material makes brandy；Also more instead of the research of oak, patent CN103659974A replaces oak with lichee wood,
Also there is the report using the substitution oak such as cherry, mahogany, jujube wood.Studied about brandy ageing: the beautiful good bright tri-state in Beijing from
Sub- Co., Ltd of research institute has applied for many patents in terms of the ageing speed for accelerating brandy；South China Science & Engineering University makes
Accelerate the method for brandy oak ageing that extensive work has also been made with electromagnetic field.Patent relevant to this research
CN103305372A makes brandy by raw material of grape skin, but sugar and sulfur dioxide is wherein added, therefore fermenting
Larger amount of sulfur-containing compound will be generated in journey, will be entered in brandy by distillation, extreme influence brandy flavor.
Summary of the invention
The purpose of the present invention is the methods using biotechnology, overcome existing for existing ferment product special flavour and texture aspect
Defect provides the brewing method of ginseng brandy.
The purpose of the invention is achieved by the following technical solution: a kind of brewing method of ginseng brandy, it is characterised in that:
Include the following steps:
The fermentation of step (1) grape skin: grape skin is mixed with suitable water, and adjustment total reducing sugar to 120g/L~
150g/L；It is inoculated with the saccharomycete of grape skin weight 5/20000 to ten thousand/10000ths, and is mixed well with grape skin, at 20 DEG C
~30 DEG C ferment, and when the total sugar content to ferment into grape skin is less than 8g/kg, terminates fermentation, obtain grape skin wine；
The distillation of step (2) grape skin wine:
It distills for the first time: grape skin wine being fitted into heating in skin slag boiler and carries out air-distillation, distillate is arrived in distillation
In when being free of ethyl alcohol, terminate distillation, distillate obtained all mixes, and obtains first time distillate；
Second of distillation: the liquor tailing mixing of first time distillate, wine foot and third time distillation is injected liquid boiler, is added
Heat carries out air-distillation and terminates distillation when distillation is free of ethyl alcohol into distillate, obtains whole distillates and mixes, acquisition the
Second distillation liquid；
Third time is distilled: the alcoholic strength of second of distillate being adjusted to ethanol content 25%~29%, injection liquid steams
Pot is evaporated, heating carries out air-distillation again, and distillate is divided into four useful parts: foreshot, the wine heart, secondary tail, liquor tailing；Foreshot is about
The 1%~2% of stoste volume is accounted for, the wine heart accounts for about stoste volume 27%, and secondary tail accounts for about stoste volume 26%, and liquor tailing accounts for about primary liquid
Product 4%；Foreshot, the wine heart, secondary tail, liquor tailing each section alcoholic strength be respectively 76%, 70%, 30%, 3% or so；Foreshot's conduct
Industrial alcohol uses, and the wine heart obtains high-grade brandy by traditional aging process, and secondary tail carries out the 4th distillation again, and liquor tailing returns to the
Second distillation liquid continues to distill；
4th distillation: the secondary tail of third time distillate is reinjected in distillating liquid pot, and heating is distilled in normal pressure,
Acquisition ethanol content is 65%~75% wine liquid, and the brewing for ginseng brandy uses；
The processing of each plant organ of step (3) ginseng；
Step (4) mixing；By in the 4th distillation gained wine liquid with every liter with the ginseng organ of 0.1g/L~10g/L or mention
It takes object to mix, obtains ginseng brandy magma；
Step (5) ageing: by ageing in the progress of ginseng brandy magma 1 year or more, and deionized water is used in traditional aging process
3 months or biannual reduction alcoholic strength are carried out, the ginseng brandy of 28%~72% alcoholic strength is reached.
Wherein:
In step (1)
The grape skin squeezes institute after grape juice during referring to brewing white wine, pink wine and ice-wine
Remaining part.
The saccharomycete needs to activate before the use.
The activation refers to the temperature of water activation with 38-40 DEG C of mineral water or 2% syrup, and per kilogram dry ferment adds
Water 10-15kg, stirs evenly, Temperature fall to 34 DEG C of 15-30min activated below.
Wine foot described in step (2) refers to sediment formed in various brewing grape steps.
The processing of each plant organ of ginseng described in step (3) refers to the screening to ginseng organ, cleaning, impurity elimination, cuts
Broken, ultramicro grinding and effective component means of supercritical extraction.
The present invention has the following advantages and effects with respect to the prior art:
Grape skin is adjusted pol by the present invention, and fermentation to form the substance of sulfur dioxide due to not adding,
It does not form the metabolites such as sulfur dioxide and its thioether and mercaptan during the fermentation, ensure that the fragrance component of ginseng brandy
Perfection；
The present invention is distilled the grape skin of fermentation using the multiple way of distillation, and using fragrance component type and is contained
It measures less secondary portion and carries out the wine base for being used for ginseng brandy after being further concentrated, this can show the flavor of ginseng and Portugal especially
Grape brandy flavor；
A primary raw material used in the present invention can be the histoorgans such as root, stem, flower, leaf, the fruit of ginseng, can be with shape
At the unique serial ginseng white orchid local specialties of flavor；
The histoorgan of ginseng used in the present invention carried out screening, cleaning, impurity elimination, chopping, ultramicro grinding and effectively
The means of supercritical extraction of ingredient, this method are conducive to the release of functional component and flavor components in ginseng tissue organ, are conducive to
It reduces the excessive brewing to ginseng brandy of ginseng organ and forms unnecessary trouble；
Present invention process process is simple, stable product quality, is suitable for large-scale production, and product functionality is strong, uniform color,
In light green between bronzing, being ginseng is peculiar and is perfectly combined with brandy fragrance the fragrance of pleasant, mouthfeel
Mellow, entrance does not stimulate, and swallows smooth, and pleasant impression is lasting, therefore has good market prospects.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Embodiment 1: the brewing method of grape ice wine skin slag ginseng brandy:
The fermentation of step (1) ice grape skin: ice grape skin is mixed with suitable water, and adjustment total reducing sugar to 120g/L~
150g/L；It is inoculated with 5/20000 to ten thousand/10000ths Angel grape wine fruit wine special yeast RW of ice grape skin weight, Angel
The manufacturer of grape wine fruit wine special yeast RW is Hubei Angel Yeast Co., Ltd, and sufficiently mixed with ice grape skin
It is even, it ferments at 20 DEG C~30 DEG C, when the total sugar content to ferment into ice grape skin is less than 8g/kg, terminates fermentation, obtain ice
Grape skin wine；
The distillation of step (2) ice grape skin wine:
It distills for the first time: ice grape skin wine is fitted into skin slag boiler heating and carries out air-distillation, distill to distillating
When being free of ethyl alcohol in liquid, distillation is terminated, whole distillate mixing is obtained, obtains first time distillate；
Second of distillation: the liquor tailing mixing of first time distillate, wine foot and third time distillation is injected liquid boiler, is added
Heat carries out air-distillation and terminates distillation when distillation is free of ethyl alcohol into distillate, obtains whole distillates and mixes, acquisition the
Second distillation liquid；
Third time is distilled: the alcoholic strength of second of distillate being adjusted to ethanol content 25%~29%, injection liquid steams
Pot is evaporated, heating carries out air-distillation, distillate is divided into four useful parts: foreshot, the wine heart, secondary tail, liquor tailing；Foreshot is about
The 1%~2% of stoste volume is accounted for, the wine heart accounts for about stoste volume 27%, and secondary tail accounts for about stoste volume 26%, and liquor tailing accounts for about primary liquid
Product 4%；Foreshot, the wine heart, secondary tail, liquor tailing each section alcoholic strength be respectively 76%, 70%, 30%, 3% or so；Foreshot's conduct
Industrial alcohol uses, and the wine heart obtains high-grade brandy by traditional aging process, and secondary tail carries out the 4th distillation again, and liquor tailing returns to the
Second distillation liquid continues to distill；
4th distillation: the secondary tail of third time distillate is reinjected in distillating liquid pot, and heating is distilled in normal pressure,
Acquisition ethanol content is 65%~75% wine liquid, and the brewing for ginseng brandy uses；
Step (3)-
The means of supercritical extraction of ginseng flower bud effective component: after dry ginseng's bud is crushed, crossing 20 meshes, is then added to super face
It is 72% ethyl alcohol as entrainer using concentration in boundary's extraction vessel, using preimpregnation-dynamic extraction method, in extracting pressure 35MPa, extraction
Taking 40 DEG C of temperature, entrainer dosage 150mL, extraction time 3h~5h, extraction times is 2 times, merges extract, obtains flower of Panax ginseng
The supercritical extract of flower bud；
Step (4)-
Mixing；The supercritical extract for 4th time being distilled obtained wine liquid and 0.1g/L~10g/L ginseng flower bud carries out
Mixing, obtains ginseng flower bud brandy magma；
Step (5)-
Ageing: ageing in the ginseng brandy bud magma progress that step (4) is obtained 1 year or more, and make in traditional aging process
Gradually decreasing concentration is carried out with deionized water, reaches alcoholic strength 28%~72% required by ginseng brandy series of products.
Product characteristic: the ginseng flower bud brandy product sensory by ageing, uniform color, in light green to buff it
Between, with the fragrance of pleasant that ginseng is peculiar and is perfectly combined with brandy fragrance, mellow in taste, entrance is not stimulated,
Swallow smooth, pleasant impression is lasting, and the nutraceutical with certain health care functions.
Embodiment 2: the brewing method of grape skin ginseng brandy
Step (1)-
The fermentation of grape skin: the grape for making white wine and pink wine is squeezed the juice, the Grape Skin of acquisition
Slag adds water to be mixed, and adjusts the total sugar content of grape skin 8%~16%, 2/10000ths of inoculation grape skin weight
To the life of 5/10000ths grape wine fruit wine active dry yeasr ZYMAFLORE ST, grape wine fruit wine active dry yeasr ZYMAFLORE ST
Production producer is LAFFORT company, is fermented at 20 DEG C~30 DEG C, until the total sugar content in grape skin is less than 8g/kg, obtains Portugal
Grape skin slag wine；
The distillation of step (2) grape skin wine:
It distills for the first time: grape skin wine being fitted into heating in skin slag boiler and carries out air-distillation, distillate is arrived in distillation
In when being free of ethyl alcohol, terminate distillation, obtain whole distillates and mix, acquisition first time distillate；
Second of distillation: the liquor tailing mixing of first time distillate, wine foot and third time distillation is injected liquid boiler, is added
Heat carries out air-distillation and terminates distillation when distillation is free of ethyl alcohol into distillate, obtains whole distillates and mixes, acquisition the
Second distillation liquid；
Third time is distilled: the alcoholic strength of second of distillate being adjusted to ethanol content 25%~29%, injection liquid steams
Pot is evaporated, heating carries out air-distillation again, and distillate is divided into four useful parts: foreshot, the wine heart, secondary tail, liquor tailing；Foreshot is about
The 1%~2% of stoste volume is accounted for, the wine heart accounts for about stoste volume 27%, and secondary tail accounts for about stoste volume 26%, and liquor tailing accounts for about primary liquid
Product 4%；Foreshot, the wine heart, secondary tail, liquor tailing each section alcoholic strength be respectively 76%, 70%, 30%, 3% or so；Foreshot's conduct
Industrial alcohol uses, and the wine heart obtains high-grade brandy by traditional aging process, and secondary tail carries out the 4th distillation again, and liquor tailing returns to the
Second distillation liquid continues to distill；
4th distillation: the secondary tail of third time distillate is reinjected in distillating liquid pot, and heating is distilled in normal pressure,
Acquisition ethanol content is 65%~75% wine liquid, and the brewing for ginseng brandy uses；
Step (3)-
The means of supercritical extraction of folium panacis japonici cum caule's effective component: dry ginseng's leaf is crushed, and is crossed 20 meshes, is then added to means of supercritical extraction
It is 72% ethyl alcohol as entrainer using concentration, using preimpregnation-dynamic extraction method, in extracting pressure 35MPa, extraction temperature in container
40 DEG C, entrainer dosage 150mL, extraction time 3hh~5h, extraction times be 2 times；
Step (4)-
Mixing；The supercritical extract that obtained wine liquid and 0.1g/L~1g/L folium panacis japonici cum caule are distilled through the 4th time is mixed
It closes, obtains folium panacis japonici cum caule's brandy magma；
Step (5)-
Ageing: ageing in folium panacis japonici cum caule's brandy magma progress that step (4) is obtained 1 year or more, and used in traditional aging process
Deionized water carries out gradually decreasing concentration, reaches alcoholic strength 28%~72% required by ginseng brandy series of products.
Product characteristic: uniform color has ginseng peculiar and complete with brandy fragrance in light green between buff
The fragrance of the pleasant of U.S. fusion, mellow in taste, entrance do not stimulate, and swallows smooth, and pleasant impression is lasting, and has certain health care function
The nutraceutical of energy.
Embodiment 3: the brewing method of grape wine skin slag ginseng brandy
The distillation of step (1)-grape wine skin slag:
It distills for the first time: raisin wine grape wine skin slag obtained will be made is fitted into skin slag boiler heating and carry out often
Pressure distillation terminates distillation when distillation is free of ethyl alcohol into distillate, obtains whole distillate mixing, obtains and distill for the first time
Liquid；
Second of distillation: the liquor tailing mixing of first time distillate, wine foot and third time distillation is injected liquid boiler, is added
Heat carries out air-distillation and terminates distillation when distillation is free of ethyl alcohol into distillate, obtains whole distillates and mixes, acquisition the
Second distillation liquid；
Third time is distilled: the alcoholic strength of second of distillate being adjusted to ethanol content 25%~29%, injection liquid steams
Pot is evaporated, heating carries out air-distillation again, and distillate is divided into four useful parts: foreshot, the wine heart, secondary tail, liquor tailing；Foreshot is about
The 1%~2% of stoste volume is accounted for, the wine heart accounts for about stoste volume 27%, and secondary tail accounts for about stoste volume 26%, and liquor tailing accounts for about primary liquid
Product 4%；Foreshot, the wine heart, secondary tail, liquor tailing each section alcoholic strength be respectively 76%, 70%, 30%, 3% or so；Foreshot's conduct
Industrial alcohol uses, and the wine heart obtains high-grade brandy by traditional aging process, and secondary tail carries out the 4th distillation again, and liquor tailing returns to the
Second distillation liquid continues to distill；
4th distillation: the secondary tail of third time distillate is reinjected in distillating liquid pot, and heating is distilled in normal pressure,
Acquisition ethanol content is 65%~75% wine liquid, and the brewing for ginseng brandy uses；
Step (2)-ginseng crushes: dry ginseng is sliced, is mechanically pulverized, 20 meshes are crossed, through air-flow crushing obtain 0.5 μm~
2 μm of Radix Ginseng micropowder；
Step (3)-
Mixing；The wine liquid that 4th distillation obtains is mixed with Radix Ginseng micropowder's supercritical extract of 0.5g/L~3g/L
It closes, obtains ginseng brandy magma；
Step (4)-
Ageing: carrying out ageing in 1 year or more for ginseng brandy magma, and traditional aging process using deionized water carry out by
Decreasing concentration is walked, alcoholic strength 28%~72% required by ginseng brandy series of products is reached.
Product characteristic: the ginseng brandy product sensory by ageing, uniform color, in buff between bronzing,
The fragrance of pleasant that is peculiar with ginseng and being perfectly combined with brandy fragrance, mellow in taste, entrance are not stimulated, are swallowed
Smooth, pleasant impression is lasting, and the nutraceutical with certain health care functions.
Embodiment 4: the brewing method of ginseng complete stool brandy
Step (1)-
The acquisition of brandy: the ethanol content that the 4th distillation of embodiment 1 or 2 or 3 is obtained is 65%~75%
Wine liquid, the brewing for ginseng complete stool brandy use；
Step (2)-
The processing of panax ginseng plant organ: fresh ginseng and fibrous root, stem, flower, leaf, fruit are cleaned and is crushed；
Step (3)-
Mixing；The wine liquid and 1g/L that the ethanol content that 4th distillation of embodiment 1 or 2 or 3 obtains is 65%~75%
The plant organ of the ginseng of~10g/L step (2) processing is mixed, and ginseng brandy magma is obtained；
Step (5)-
Ageing: carrying out ageing in 1 year or more for ginseng brandy magma, and traditional aging process using deionized water carry out by
Decreasing concentration is walked, alcoholic strength 28%~72% required by ginseng brandy is reached.
Product characteristic: uniform color has ginseng peculiar and complete with brandy fragrance in light green between bronzing
The fragrance of the pleasant of U.S. fusion, mellow in taste, entrance do not stimulate, and swallows smooth, and pleasant impression is lasting, and has certain health care function
The nutraceutical of energy.
Claims (1)
1. a kind of brewing method of ginseng brandy, by following steps:
The fermentation of step (1) grape skin:
Grape skin is obtained after squeezing grape juice during brewing white wine, pink wine and ice-wine；
Grape skin is mixed with water, adjustment total reducing sugar to 120g/L~150g/L；It is characterized by:
It is inoculated with 5/20000 to ten thousand/10000ths saccharomycete of grape skin weight；
Saccharomycete needs to activate before the use, and the temperature of activation is with 38-40 DEG C of mineral water or 2% syrup, the dry ferment of per kilogram
Mother plus water 10-15kg, stir evenly, Temperature fall to 34 DEG C of 15-30min activated below；
The saccharomycete of activation is mixed well with grape skin, is fermented at 20 DEG C~30 DEG C, is fermented into grape skin
When total sugar content is less than 8g/kg, fermentation is terminated, grape skin wine is obtained；
The distillation of step (2) grape skin wine:
It distills for the first time: grape skin wine being fitted into heating in skin slag boiler and carries out air-distillation, is distilled into distillate not
When containing ethyl alcohol, terminates distillation, and distillate obtained all mixes, and obtains first time distillate；
Second distills: liquid boiler is injected in the liquor tailing mixing of first time distillate, wine foot and third time distillation, heat into
Row air-distillation terminates distillation when distillation is free of ethyl alcohol into distillate, obtains whole distillate mixing, obtains second
Distillate；
Third time is distilled: the alcoholic strength of second of distillate is adjusted to ethanol content 25%~29%, injects liquid boiler,
Heating carries out air-distillation again, and distillate is divided into four useful parts: foreshot, the wine heart, secondary tail, liquor tailing；Foreshot accounts for stoste
The 1%~2% of volume, the wine heart account for about stoste volume 27%, and secondary tail accounts for about stoste volume 26%, and liquor tailing accounts for about stoste volume 4%；
Foreshot, the wine heart, secondary tail, liquor tailing each section alcoholic strength be respectively 76%, 70%, 30%, 3%；Foreshot makes as industrial alcohol
With the wine heart obtains high-grade brandy by traditional aging process, and secondary tail carries out the 4th distillation again, and liquor tailing returns to second of distillate
Continue to distill；
4th distillation: the secondary tail of third time distillate is reinjected in distillating liquid pot, and heating is distilled in normal pressure, is obtained
Ethanol content is 65%~75% wine liquid, and the brewing for ginseng brandy uses；
The processing of each plant organ of step (3) ginseng: it to the screening of ginseng organ, cleaning, impurity elimination, chopping, pulverizes and has
Imitate the means of supercritical extraction of ingredient；
Step (4) mixing；The ginseng organ or extract that 4th time is distilled in gained wine liquid with every liter with 0.1g/L~10g/L
Mixing, obtains ginseng brandy magma；
Step (5) ageing: it by ageing in the progress of ginseng brandy magma 1 year or more, and is carried out in traditional aging process using deionized water
3 months or biannual reduction alcoholic strength, reach the ginseng brandy of 28%~72% alcoholic strength；
Wine foot described in step (2) refers to sediment formed in various brewing grape steps.
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| CN109486573A (en) * | 2018-12-28 | 2019-03-19 | 甘肃圣源中药材有限公司 | A kind of Radix Codonopsis grape wine and preparation method thereof |
| CN110240979A (en) * | 2019-07-12 | 2019-09-17 | 中国农业科学院特产研究所 | Ginseng V. amurensis spirits and its brewing method |
| CN115491275A (en) * | 2021-06-01 | 2022-12-20 | 广东永兴酒业有限公司 | Research and preparation method of mixed brandy |
| CN116103101A (en) * | 2021-11-11 | 2023-05-12 | 中方县申太葡萄酒有限公司 | Preparation method of grape brandy and grape brandy |
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| CN103305372A (en) * | 2013-06-27 | 2013-09-18 | 宁夏红中宁枸杞制品有限公司 | Method for producing original brandy by using grape skin residues |
| CN104560483A (en) * | 2015-01-23 | 2015-04-29 | 西北农林科技大学 | Method for preparing Xiaomangsen grape brandy |
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| CN103305372A (en) * | 2013-06-27 | 2013-09-18 | 宁夏红中宁枸杞制品有限公司 | Method for producing original brandy by using grape skin residues |
| CN104560483A (en) * | 2015-01-23 | 2015-04-29 | 西北农林科技大学 | Method for preparing Xiaomangsen grape brandy |
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