CN105802802A - Chateau type brewing method for fruit white spirit - Google Patents
Chateau type brewing method for fruit white spirit Download PDFInfo
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- CN105802802A CN105802802A CN201610311105.8A CN201610311105A CN105802802A CN 105802802 A CN105802802 A CN 105802802A CN 201610311105 A CN201610311105 A CN 201610311105A CN 105802802 A CN105802802 A CN 105802802A
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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
- 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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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a chateau type brewing method for fruit white spirit. The chateau type brewing method comprises the following steps: harvesting brewing fruit raw materials, crushing, juicing, fermenting, performing continuous primary distillation on raw material mesh, performing secondary distillation on fruit white spirit of which the alcoholic strength is 20% after distillation, concentrating so as to adjust the alcohol concentration is 36-56%, and putting the fruit white spirit obtained after secondary distillation into an oak barrel for aging. The chateau type brewing method for the fruit white spirit, which is disclosed by the invention, has the beneficial effects that the fermentation raw materials are environment-friendly and pollution-free, are obtained from family orchards and are free of pollution, rot or damage; different from grape wine or cereal wine, the fruit white spirit is brewed in a continuous once distillation manner after fermentation, the alcoholic strength is controlled through distillation or concentration, and the moisture in the fruit white spirit is natural moisture of fruit; different from fruit brandy, the fruit white spirit brewed by using the method is not blended or added with other components, and is naturally aged in the oak barrel; and the fruit white spirit brewed by using the method is thick in wine fragrance, mellow and gentle and simple in brewing process, and the alcoholic strength of the fruit white spirit is 36-56%.
Description
Technical field
The present invention relates to brewing technical field, be specifically related to the chateau formula brewing method of a kind of fresh fruit white spirit.
Background technology
Chateau wine, as the term suggests being exactly the wine being brewed inside chateau, typically meeting three key elements and could be referred to as chateau wine or villa garden wine: one is to have independent wine-growing garden in the region of applicable plantation Fructus Vitis viniferae；Two is that to be planted the Fructus Vitis viniferae planted trees be not with commodity selling, and is used exclusively for the raw material of wine brewing；Three is that to brewage with fill overall process be all to carry out in villa garden, and three conditions are indispensable.It is to say, chateau wine signifies traditional handicraft and high-quality, the wine of GOOD TASTE, so, chateau is not to win victory with scale and yield, but with the high-quality wine of production as target, therefore " chateau wine " also implies that high-grade wine, is the brewed wine with its unique individualities.Chateau wine is the inevitable outcome that China's brewed wine develops into the regular period, is that liquor-making enterprise promotes brand image and development fine work wine and the excellent approach of characteristic wine.
Summary of the invention
The purpose of the present invention is aiming at above-mentioned defect of the prior art, it is provided that the chateau formula brewing method of a kind of fresh fruit white spirit.
To achieve these goals, the technical scheme that the present invention provides is: the chateau formula brewing method of a kind of fresh fruit white spirit, comprises the following steps:
1) gather wine brewing fruit raw material, row filter of going forward side by side, liquor-making raw material after being screened；
2) liquor-making raw material broken juice after screening, obtains brewing fermentation substrate；
3) brewing fermentation substrate is placed in fermentation tank, brewing fermentation substrate accounts for the 80-85% of fermenter volume, control fermentation temperature and be 16-22 DEG C, add wine brewing special bacteria and carry out stand at low temperature fermentation, until the soluble solid content of fermentation liquid keeps stable, the continuous three days constant fermentation ends that get final product, the whole 10-12 days sweat used time, the raw material wine with dregs after being fermented；
4) being loaded in red copper gooseneck distillating vessel by the raw material wine with dregs after fermentation, raw material wine with dregs accounts for the 80-85% of red copper gooseneck distillating vessel volume, carries out continuous way single flash, and after being distilled, alcoholic strength is the fresh fruit white spirit of 20%；
5) concentrate regulation to control alcohol concentration to be 36%-56% by second distillation by the fresh fruit white spirit that alcoholic strength after distillation is 20%；
6) fresh fruit white spirit after second distillation step 5) obtained is placed in 225L oak barrel and carries out aging.
Further, the chateau formula brewing method of above-mentioned a kind of fresh fruit white spirit, the raw material screening in described step 1), is to select the self-produced orchard from green non-pollution, without rotten, undamaged fruit.
Further, the chateau formula brewing method of above-mentioned a kind of fresh fruit white spirit, described step 2) in also include coarse filtration step after broken juice.
Further, the chateau formula brewing method of above-mentioned a kind of fresh fruit white spirit, in described step 3), described wine brewing special bacteria is saccharomyces cerevisiae 1383, and the addition of strain is the 6%-8% of substrate gross mass；During fermentation ends, the soluble solid content of fermentation liquid is 3-4%.
Further, the chateau formula brewing method of above-mentioned a kind of fresh fruit white spirit, in described step 4), continuous way single flash process is particularly as follows: be heated to boiling in first raw material wine with dregs being loaded No. 1 pot of distillating vessel, by controlling to enter the three-way valve of preheater, qualified alcohol steam is entered preheater cool down, low alcohol steam is in fume pipe flow to No. 2 boiler, liquid fermentation wine with dregs is then by No. 2 boilers of the antipyretic entrance of preheater, treat that No. 1 steamer distillation terminates, close No. 1 boiler and enter the three-way valve of preheater, open No. 2 steamer three-way valves and continue distillation, now No. 1 boiler is carried out, again feed, circulate successively till continuously lasting till that karusen has distilled.
Further, the chateau formula brewing method of above-mentioned a kind of fresh fruit white spirit, in described step 6), aging condition is temperature 15-25 DEG C, relative humidity 75-85%, and period of storage is 1-6.
The fresh fruit white spirit fermentation technology of the present invention uses from green non-pollution, self-produced orchard, without rotten, undamaged fruit, preferably employing fermentation technology and the continuous way single flash technology of wine brewing special bacteria low temperature fermentation, the product alcoholic strength relative amount after distillation is 36%-56%.
Specifically comprising the following steps that of sweat
One, the selecting materials of fresh fruit white spirit:
For brewageing fresh fruit white spirit raw material from green non-pollution, self-produced orchard, without rotting, not damaged, qualified fruit is carried out broken juice.
Two, the fermentation of fresh fruit white spirit:
First fruit smashing is squeezed the juice, the 80-85% after coarse filtration, broken fruit raw material being added to fermenter volume is advisable, control fermentation temperature at 16-22 DEG C, wine brewing special bacteria is utilized to carry out stand at low temperature fermentation, until the soluble solid content of fermentation liquid keeps stable, the continuous three days constant fermentation ends that get final product, the whole 10-12 days sweat used time.
Three, the distillation of fresh fruit white spirit and concentration:
Being loaded in red copper gooseneck distillating vessel by karusen after fermentation, loading amount is 80-85%.Boiling it is heated in first karusen is loaded No. 1 pot of distillating vessel, by controlling to enter the three-way valve of preheater, qualified alcohol steam is entered preheater cool down, low alcohol steam is in fume pipe flow to No. 2 boiler, liquid fermentation wine with dregs is then by No. 2 boilers of the antipyretic entrance of preheater, treat that No. 1 steamer distillation terminates, close No. 1 boiler and enter the three-way valve of preheater, open No. 2 steamer three-way valves and continue distillation, now No. 1 boiler is carried out, again feed, circulate successively till continuously lasting till that karusen has distilled.Concentrate regulation to control wine degree to be 36%-56% by second distillation by the fresh fruit white spirit that alcoholic strength is 20% after distillation.
Four, the aging of fresh fruit white spirit:
Fresh fruit white spirit after distillation being loaded 225L oak barrel during aging, is 15-25 DEG C at optimum temperature, relative humidity is storage 1-6 under conditions of 75-85%.
Five, fresh fruit white spirit finished product:
Fresh fruit white spirit good for aging is filtered, qualified through inspection, can bottle, obtain fresh fruit white spirit product.This product meets " national food safety standard-Spirit and assembled alcoholic drinks thereof " (GB 2575-2012) technical requirement.
The chateau formula brewing method of a kind of fresh fruit white spirit that the present invention provides, compared with existing product, has the advantages that
1, fermentation raw material is from green non-pollution, self-produced orchard, and pollution-free, nothing is rotted, not damaged, has organic, green, natural feature；
2, this product and wine, grain wine are different, fermented after use continuous way single flash, by distillation or concentrate and control wine degree, the natural moisture during contained humidity is fruit in product；
3 fresh fruit white spirits brewageed by the method unlike compared with Fruit brandy without blending, without adding, oak barrel natural aging；
4, the fresh fruit white spirit aroma that this invention is brewageed is strong, alcohol and, quiet and tastefully laid out, brewage process is simple, and the alcoholic strength of fresh fruit white spirit product is 36%-56%.
Accompanying drawing explanation
Fig. 1 is the detailed process equipment schematic diagram of continuous way single flash process.
nullWherein，1、Thermometer，2、Tubulation，3、Three-way valve，4、Preheater，5、Fume pipe，7、Goose neck pipe，8，Cooking wine pipe，9、Fume pipe，10、Coolant outlet，11、Valve，12、Cooling water inlet，13、Relief valve，14、Charging door，15、Test drinking vessel，16、Discharging opening，17、No. 1 boiler，18、Heat-insulation layer，19、Liquid level tube，20、Electric heater，21、Bleeder valve，22、Bleeder valve，23、Electric heater，24、Liquid level tube，25、Heat-insulation layer，26、No. 2 boilers，27、Discharging opening，28、Charging door，29、Relief valve，30、Condenser，31、Valve，32、Nut，33、Cooking wine import，34、Goose neck pipe，35、Cooking wine pipe，36、Fume pipe，37、Three-way valve，38、Valve.
Detailed description of the invention
Material source used by the present invention:
Wine brewing special bacteria: saccharomyces cerevisiae 1383, is purchased from Chinese industrial Microbiological Culture Collection administrative center.
Embodiment 1:
Producing apple distillate spirit with Fructus Mali pumilae for fermenting raw materials, step is as follows:
1.
Raw material is selected from green non-pollution, self-produced orchard, without rotten, undamaged Fructus Mali pumilae, qualified Fructus Mali pumilae is carried out broken juice.
2.
Sucus Mali pumilae is added to fermentation tank after coarse filtration, volume 80-85% is advisable, control fermentation temperature at 16-22 DEG C, wine brewing special bacteria is utilized to carry out stand at low temperature fermentation, until the soluble solid content of fermentation liquid keeps stable, the continuous three days constant fermentation ends that get final product, the whole 10-12 days sweat used time.
3.
Being loaded in red copper gooseneck distillating vessel by Fructus Mali pumilae wine with dregs after fermentation, loading amount is 80-85%.As shown in Figure 1, boiling it is heated in first Fructus Mali pumilae wine with dregs being loaded No. 1 pot of distillating vessel, by controlling to enter the three-way valve of preheater, qualified alcohol steam is entered preheater cool down, low alcohol steam is in fume pipe flow to No. 2 boiler, liquid fermentation wine with dregs is then by No. 2 boilers of the antipyretic entrance of preheater, treat that No. 1 steamer distillation terminates, close No. 1 boiler and enter the three-way valve of preheater, open No. 2 steamer three-way valves and continue distillation, now No. 1 boiler is carried out, again feed, circulate successively till continuously lasting till that karusen has distilled.Concentrate regulation to control wine degree to be 36%-56% by second distillation by the apple distillate spirit that alcoholic strength is 20% after distillation.
4.
Apple distillate spirit after distillation being loaded 225L oak barrel during aging, is 15-25 DEG C at optimum temperature, relative humidity is storage 1-6 under conditions of 75-85%.
The alcoholic strength of the apple distillate spirit that the present embodiment obtains is: 36-56%.
Embodiment 2:
Producing persimmon liquor with Fructus Kaki for fermenting raw materials, step is as follows:
1.
Raw material is selected from green non-pollution, self-produced orchard, without rotten, undamaged Fructus Kaki, qualified Fructus Kaki is carried out broken juice.
2.
Fructus Kaki juice after broken juice is added to fermentation tank, volume 80-85% is advisable, control fermentation temperature at 16-22 DEG C, wine brewing special bacteria is utilized to carry out stand at low temperature fermentation, until the soluble solid content of fermentation liquid keeps stable, the continuous three days constant fermentation ends that get final product, the whole 10-12 days sweat used time.
3.
Being loaded in red copper gooseneck distillating vessel by Fructus Kaki wine with dregs after fermentation, loading amount is 80-85%.As shown in Figure 1, boiling it is heated in first Fructus Kaki wine with dregs being loaded No. 1 pot of distillating vessel, by controlling to enter the three-way valve of preheater, qualified alcohol steam is entered preheater cool down, low alcohol steam is in fume pipe flow to No. 2 boiler, liquid fermentation wine with dregs is then by No. 2 boilers of the antipyretic entrance of preheater, treat that No. 1 steamer distillation terminates, close No. 1 boiler and enter the three-way valve of preheater, open No. 2 steamer three-way valves and continue distillation, now No. 1 boiler is carried out, again feed, circulate successively till continuously lasting till that karusen has distilled.Concentrate regulation to control wine degree to be 36%-56% by second distillation by the persimmon liquor that alcoholic strength is 20% after distillation.
4.
Persimmon liquor after distillation being loaded 225L oak barrel during aging, is 15-25 DEG C at optimum temperature, relative humidity is storage 1-6 under conditions of 75-85%.
The alcoholic strength of the persimmon liquor that the present embodiment obtains is: 36-56%.
Embodiment 3:
Producing Fructus Pruni pseudocerasi Chinese liquor with Fructus Pruni pseudocerasi for fermenting raw materials, step is as follows:
1.
Raw material is selected from green non-pollution, self-produced orchard, without rotten, undamaged Fructus Pruni pseudocerasi, qualified Fructus Pruni pseudocerasi is carried out broken juice.
2.
Cherry juice after broken juice is added to fermentation tank, volume 80-85% is advisable, control fermentation temperature at 16-22 DEG C, wine brewing special bacteria is utilized to carry out stand at low temperature fermentation, until the soluble solid content of fermentation liquid keeps stable, the continuous three days constant fermentation ends that get final product, the whole 10-12 days sweat used time.
3.
Being loaded in red copper gooseneck distillating vessel by Fructus Pruni pseudocerasi wine with dregs after fermentation, loading amount is 80-85%.As shown in Figure 1, boiling it is heated in first Fructus Pruni pseudocerasi wine with dregs being loaded No. 1 pot of distillating vessel, by controlling to enter the three-way valve of preheater, qualified alcohol steam is entered preheater cool down, low alcohol steam is in fume pipe flow to No. 2 boiler, liquid fermentation wine with dregs is then by No. 2 boilers of the antipyretic entrance of preheater, treat that No. 1 steamer distillation terminates, close No. 1 boiler and enter the three-way valve of preheater, open No. 2 steamer three-way valves and continue distillation, now No. 1 boiler is carried out, again feed, circulate successively till continuously lasting till that karusen has distilled.Concentrate regulation to control wine degree to be 36%-56% by second distillation by the Fructus Pruni pseudocerasi Chinese liquor that alcoholic strength is 20% after distillation.
4.
Fructus Pruni pseudocerasi Chinese liquor after distillation being loaded 225L oak barrel during aging, is 15-25 DEG C at optimum temperature, relative humidity is storage 1-6 under conditions of 75-85%.
The alcoholic strength of the Fructus Pruni pseudocerasi Chinese liquor that the present embodiment obtains is: 36-56%.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention, although the present invention being described in detail with reference to previous embodiment, for a person skilled in the art, technical scheme described in foregoing embodiments still can be modified by it, or wherein portion of techniques feature is carried out equivalent.All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (6)
1. the chateau formula brewing method of a fresh fruit white spirit, it is characterised in that comprise the following steps:
1) gather wine brewing fruit raw material, row filter of going forward side by side, liquor-making raw material after being screened；
2) liquor-making raw material broken juice after screening, obtains brewing fermentation substrate；
3) brewing fermentation substrate is placed in fermentation tank, brewing fermentation substrate accounts for the 80-85% of fermenter volume, control fermentation temperature and be 16-22 DEG C, add wine brewing special bacteria and carry out stand at low temperature fermentation, until the soluble solid content of fermentation liquid keeps stable, the continuous three days constant fermentation ends that get final product, the whole 10-12 days sweat used time, the raw material wine with dregs after being fermented；
4) being loaded in red copper gooseneck distillating vessel by the raw material wine with dregs after fermentation, raw material wine with dregs accounts for the 80-85% of red copper gooseneck distillating vessel volume, carries out continuous way single flash, and after being distilled, alcoholic strength is the fresh fruit white spirit of 20%；
5) concentrate regulation to control alcohol concentration to be 36%-56% by second distillation by the fresh fruit white spirit that alcoholic strength after distillation is 20%；
6) fresh fruit white spirit after second distillation step 5) obtained is placed in 225L oak barrel and carries out aging.
The chateau formula brewing method of a kind of fresh fruit white spirit the most according to claim 1, it is characterised in that the raw material screening in described step 1), is to select the self-produced orchard from green non-pollution, without rotten, undamaged fruit.
The chateau formula brewing method of a kind of fresh fruit white spirit the most according to claim 1, it is characterised in that described step 2) in also include coarse filtration step after broken juice.
The chateau formula brewing method of a kind of fresh fruit white spirit the most according to claim 1, it is characterised in that in described step 3), described wine brewing special bacteria is saccharomyces cerevisiae 1383, and the addition of strain is the 6%-8% of substrate gross mass；During fermentation ends, the soluble solid content of fermentation liquid is 3-4%.
The chateau formula brewing method of a kind of fresh fruit white spirit the most according to claim 1, it is characterized in that, in described step 4), continuous way single flash process is particularly as follows: be heated to boiling in first raw material wine with dregs being loaded No. 1 pot of distillating vessel, by controlling to enter the three-way valve of preheater, qualified alcohol steam is entered preheater cool down, low alcohol steam is in fume pipe flow to No. 2 boiler, liquid fermentation wine with dregs is then by No. 2 boilers of the antipyretic entrance of preheater, treat that No. 1 steamer distillation terminates, close No. 1 boiler and enter the three-way valve of preheater, open No. 2 steamer three-way valves and continue distillation, now No. 1 boiler is carried out, again feed, circulate successively till continuously lasting till that karusen has distilled.
The chateau formula brewing method of a kind of fresh fruit white spirit the most according to claim 1, it is characterised in that in described step 6), aging condition is temperature 15-25 DEG C, relative humidity 75-85%, and period of storage is 1-6.
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| CN201610311105.8A CN105802802A (en) | 2016-05-12 | 2016-05-12 | Chateau type brewing method for fruit white spirit |
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| CN201610311105.8A CN105802802A (en) | 2016-05-12 | 2016-05-12 | Chateau type brewing method for fruit white spirit |
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Cited By (4)
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| CN108728317A (en) * | 2017-04-13 | 2018-11-02 | 河北衡湖缘酿酒有限公司 | A kind of production method of apple spirit |
| CN110938514A (en) * | 2020-01-02 | 2020-03-31 | 胡业涛 | Xinhui citrus pulp distilled liquor and production method thereof |
| CN113337364A (en) * | 2021-07-09 | 2021-09-03 | 杭州正久机械制造股份有限公司 | Double-kettle single-tower distiller |
| CN113699005A (en) * | 2021-08-05 | 2021-11-26 | 安庆市双益生态农林科技有限公司 | Preparation process of grape brandy |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108728317A (en) * | 2017-04-13 | 2018-11-02 | 河北衡湖缘酿酒有限公司 | A kind of production method of apple spirit |
| CN110938514A (en) * | 2020-01-02 | 2020-03-31 | 胡业涛 | Xinhui citrus pulp distilled liquor and production method thereof |
| CN113337364A (en) * | 2021-07-09 | 2021-09-03 | 杭州正久机械制造股份有限公司 | Double-kettle single-tower distiller |
| CN113699005A (en) * | 2021-08-05 | 2021-11-26 | 安庆市双益生态农林科技有限公司 | Preparation process of grape brandy |
| CN113699005B (en) * | 2021-08-05 | 2023-09-15 | 宁夏青铜峡市维加妮酒庄有限公司 | Preparation process of grape brandy |
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