CN106434239A - Mulberry brandy production method - Google Patents
Mulberry brandy production method Download PDFInfo
- Publication number
- CN106434239A CN106434239A CN201611034712.0A CN201611034712A CN106434239A CN 106434239 A CN106434239 A CN 106434239A CN 201611034712 A CN201611034712 A CN 201611034712A CN 106434239 A CN106434239 A CN 106434239A
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- CN
- China
- Prior art keywords
- wine
- production method
- fructus mori
- foreshot
- activated carbon
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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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
- C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
-
- 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)
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a mulberry brandy production method. The mulberry brandy production method comprises the following steps that 1 first time of distillation is performed, fermented mulberry paste is taken, water is added to the fermented mulberry paste, and distillation is performed to obtain a distillation stock solution; 2, second time of distillation is performed, wherein the second time of distillation is conducted on the distillation stock solution, and foreshot, wine and after-run are respectively obtained through distillation and are stored; 3, ageing is conducted on the foreshot, wine and after-run respectively; 4, activated carbon treatment is performed; 5, oak soaking is performed, oak is put in the liquor subjected to the activated carbon treatment, and sealing is performed for further ageing; 6, blending and filtration are performed to obtain a finished product. In the second time of distillation process of the mulberry brandy production method, the quality of mulberry brandy is controlled by adopting the mode of breaking off both ends. After the foreshot and the after-run are respectively aged, comprehensive utilization is achieved through blending and deployment. The mulberry brandy produced by adopting the mulberry brandy production method has a unique and pure taste, soft and sweet. The production method is simple and suitable for large-scale industrial production, and the quality is stable.
Description
Technical field
The present invention relates to wine brewing field, more particularly to a kind of production method of Fructus Mori brandy.
Background technology
China is the cradle of Fructus Mori, aboundresources, and cultivated area and yield all occupy first place in the world.The deep processing of Fructus Mori
Product is also diversified, currently forms the mulberry fruit wine of industrialization production, has progressively allowed consumers in general receive, but mulberry fruit
How the ferment mud of wine output carries out effectively utilizes, yet there are no patent and the document of correlation.
Fructus Mori fermentation mud is remaining final product after filtering after mulberry juice fermentation ends, accounts for whole fermented quality
30%.According to expert introduction, morat is a kind of emerging fruit wine using full juice fermented brew, remains in mulberry fruit
Nutritional labeling, with bright-colored, nutritious, sweet-smelling good to eat the features such as.Its nutritive value is far above wine, contained micro-
Secondary element selenium is 12.41 times of wine, and protein is 8.44 times of wine, and lysine is 9.23 times of wine, cyanine
Element is 5 times of wine, also containing abundant resveratrol, is the superfine product in fruit wine.With the improvement of people's living standards, people
Health fruit wine is also increasingly favored, the emphasis that also fruit wine developed as drinks of country.Mulberry wine can not only improve
The ice-cold defect of women trick, with more enriching blood, the liver benefiting, the kidney invigorating, improving eyesight, blood fat reducing the effects such as, so mulberry wine is deeply by vast
Consumer is liked, wide market.At present, the method that effectively utilizes are carried out to Fructus Mori fermentation mud yet there are no.
The information for being disclosed in the background section is merely intended to increase the understanding of the general background to the present invention, and should not
Recognize or imply in any form prior art of the information structure well known to persons skilled in the art when being considered.
Content of the invention
It is an object of the invention to provide a kind of production method of Fructus Mori brandy, so as to overcome mulberry wine wine mud resource profit
Low with rate, the shortcoming of product no outstanding characteristic perfume and mouthfeel.
For achieving the above object, the invention provides a kind of production method of Fructus Mori brandy, comprises the following steps：
(1) distill for the first time, Fructus Mori fermentation mud is taken, add water toward in Fructus Mori fermentation mud, then distilled, obtain distillation former
Liquid；
(2) distill for second, obtained for the step (1) distillation stock solution is carried out second distillation, fraction divides foreshot, wine
In, liquor tailing win storage respectively；
(3) by foreshot obtained in the step (2), wine and liquor tailing carries out aging respectively；
(4) activated carbon is processed, in the foreshot after aging, wine and liquor tailing carries out activated carbon process respectively；
(5) Quercus acutissima Carr. soaks, and is put into Quercus acutissima Carr. in the wine after charcoal treated, and sealing proceeds aging；
(6) carry out blending, be filtrated to get finished product.
Preferably, in technique scheme, in step (1), the mass ratio of Fructus Mori fermentation mud and water is 1:0.2-1,1:
0.2-1 ratio adds water contributes to completing for distillation, plus then fermentation mud is thicker very little, it is impossible to twitched and agitating heating.
Preferably, in technique scheme, aging at least 6 months in step (2).After aging at least 6 months, wind
Taste gradually changes, and quality tends towards stability.
Preferably, in technique scheme, step (4) activated carbon is processed, and the amount for adding activated carbon is Quality of Liquors
0.1-1‰.
Preferably, in technique scheme, step (4) activated carbon is processed as, old
Activated carbon is separately added in the foreshot of wine, wine and in liquor tailing, stirs, carry out 24-48 hour is clarified, then mistake
Filter.
Preferably, in technique scheme, the activated carbon is coconut husk drinks special-purpose activated charcoal, granular active carbon or powdery
One or more in activated carbon.
Preferably, in technique scheme, in step (5), Quercus acutissima Carr. soaks, and adds the quality of Quercus acutissima Carr. and the quality of wine
Than for 1:500-1000.After its aging, fragrance is greatly improved within this range.
Preferably, in technique scheme, in step (5) Quercus acutissima Carr. soak after carry out aging time be 3 months with
On；The Quercus acutissima Carr. is heavy toast oak chip, moderate toasts oak chip or one or more that toasts in oak chip slight.
Preferably, in technique scheme, blending in step (6) is blent for drop degree, by foreshot, wine and liquor tailing
Mixing preparation is carried out, then carries out the aging of more than 6 months again.
Preferably, in technique scheme, when blending, percentage includes, foreshot 0.1-0.5%, in wine
95% and liquor tailing 4.5-4.9%, wherein, need in wine to carry out reducing degree processing, alcoholic strength is down to alcoholic strength needed for product.
Compared with prior art, the present invention has the advantages that：The production method of the Fructus Mori brandy of the present invention,
By the way of leaving out the beginning and the end, during second distillation, control the quality of brandy.Foreshot, liquor tailing aging respectively, afterwards by hooking
Convert allotment and realize comprehensive utilization.The Fructus Mori brandy flavor uniqueness that this method is produced, pure in mouth feel, the soft, Gan Lie of silk floss.Producer
Method is simple, stay in grade, suitable large-scale industrial production.
Specific embodiment
With reference to specific embodiment, the specific embodiment of the present invention is described in detail, it is to be understood that this
Bright protection domain is not limited by specific embodiment.
Embodiment
A kind of production method of Fructus Mori brandy, production procedure is as follows：Fructus Mori fermentation mud → single flash → second distillation
→ wine base storage → activated carbon process → Quercus acutissima Carr. soaks → degree of drop hook tune → filtration → bottling.
Specifically include following steps：
(1) distill for the first time, 150 kilograms of Fructus Mori fermentation mud (wine degree is 13 degree or so), plus 30 kilograms of deionized water is taken, is beaten
Enter to distill, single distilled distillation yield about 30%, 35 degree or so of wine degree, obtain distilling stock solution.
(2) second distills, and the stock solution that the first time distillation of acquisition is obtained carries out second distillation, fraction divide foreshot,
In wine, liquor tailing win storage respectively.
(3) by the foreshot in step (2), wine, liquor tailing classification be housed in pithos at least aging more than 6 months.Through extremely
After few aging in 6 months, local flavor gradually changes, and quality tends towards stability.After aging 6 months foreshot, in wine and liquor tailing quality
As shown in Table 1 and Table 2.
1 aging of table 6 months in front and back foreshot, in wine and liquor tailing quality change
Physical and chemical mutagenesis before and after 2 aging of table
(4) activated carbon is processed, and is separately added into activated carbon, stirs, carry out clear in foreshot in aging, wine and in liquor tailing
Clear 24-48 hour, then filters.The amount for wherein adding activated carbon is the 0.5 ‰ of respective capacity for liquor, that is, be added in add in foreshot and live
Property charcoal quality for foreshot's mass 0.5 ‰.The quality for adding activated carbon in wine is the 0.5 ‰ of foreshot's mass.In liquor tailing
The middle quality for adding activated carbon is the 0.5 ‰ of foreshot's mass.
The activated carbon for using is coconut husk drinks special-purpose activated charcoal, granular active carbon or powdered activated carbon.Observation is using different
Activated carbon processes the impact to Fructus Mori Spirit, as shown in table 3.
The dissimilar activated carbon of table 3 processes the impact to sorosis Spirit
(5) Quercus acutissima Carr. soaks：Soaked more than 3 months with oak chip in wine after aging.
Processing method：1g/kg oak chip being added -- -- in the wine of second distillation wine seals aging.Add in the wine of 1kg
The oak chip of 1g.In foreshot, wine and liquor tailing is to carry out aging respectively, only need to add oak chip in wine, addition oak chip
Amount is addition 1g oak chip in 1kg foreshot, and foreshot and liquor tailing are used for seasoning.
The oak chip for using is heavy toast oak chip, moderate toasts oak chip or slightly toasts oak chip.Using difference
Oak chip processes the impact to Fructus Mori Spirit, as shown in table 4.
Different impacts of the oak chip to Fructus Mori Spirit of table 4
(6) drop degree hook tune：Drop alcoholic strength is carried out in the wine of oak chip immersion aging to blend, suitably use according to fragrance mouthfeel
The foreshot of storage different time and liquor tailing carry out Titian allotment, then the aging for carrying out more than 6 months.
(7) fill：Fill after the wine of oak chip immersion aging is filtered.
In different ratio foreshot, wine with liquor tailing mixing to obtain finished wine (42 degree) quality different.As shown in table 5.
In 5 different ratio foreshot of table, wine and liquor tailing mixing obtain finished wine quality
The description of the aforementioned specific illustrative embodiment to the present invention illustrate that and illustration purpose.These descriptions
It is not wishing to disclosed precise forms are limited the invention to, and it will be apparent that according to above-mentioned teaching, much can be changed
And change.The purpose of selecting and describing the exemplary embodiment is that explaining that the certain principles of the present invention and its reality should
With so that those skilled in the art can realize and a variety of exemplary using the present invention and
A variety of selections and change.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (10)
1. a kind of production method of Fructus Mori brandy, it is characterised in that comprise the following steps：
(1) distill for the first time, Fructus Mori fermentation mud is taken, add water toward in Fructus Mori fermentation mud, then distilled, obtain distilling stock solution；
(2) second distills, and obtained for the step (1) distillation stock solution is carried out second distillation, fraction divide foreshot, in wine,
Liquor tailing wins storage respectively；
(3) by foreshot obtained in the step (2), wine and liquor tailing carries out aging respectively；
(4) activated carbon is processed, in the foreshot after aging, wine and liquor tailing carries out activated carbon process respectively；
(5) Quercus acutissima Carr. soaks, and is put into Quercus acutissima Carr. in the wine after charcoal treated, and sealing proceeds aging；
(6) carry out blending, be filtrated to get finished product.
2. the production method of Fructus Mori brandy according to claim 1, it is characterised in that in step (1), Fructus Mori are sent out
The mass ratio of ferment mud and water is 1:0.2-1.
3. the production method of Fructus Mori brandy according to claim 1, it is characterised in that in step (2) aging is extremely
Few 6 months.
4. the production method of Fructus Mori brandy according to claim 1, it is characterised in that at step (4) activated carbon
Reason, adds the amount of activated carbon for the 0.1-1 ‰ of Quality of Liquors.
5. the production method of Fructus Mori brandy according to claim 1, it is characterised in that at step (4) activated carbon
Reason method is, is separately added into activated carbon, stirs, carry out clarifying 24-48 hour in foreshot in aging, wine and in liquor tailing,
Then filter.
6. the production method of Fructus Mori brandy according to claim 1, it is characterised in that the activated carbon be
One or more in special-purpose activated charcoal, granular active carbon or powdered activated carbon.
7. the production method of Fructus Mori brandy according to claim 1, it is characterised in that Quercus acutissima Carr. leaching in step (5)
Bubble, it is 1 to add the quality of Quercus acutissima Carr. and the mass ratio of wine:500-1000.
8. the production method of Fructus Mori brandy according to claim 1, it is characterised in that Quercus acutissima Carr. leaching in step (5)
The time for carrying out aging after bubble is more than 3 months；The Quercus acutissima Carr. is heavy toast oak chip, moderate toasts oak chip or slight baking
One or more in roasting oak chip.
9. the production method of Fructus Mori brandy according to claim 1, it is characterised in that blending in step (6)
Blend for drop degree, by foreshot, wine and liquor tailing carries out mixing preparation, then in the aging for carrying out more than 6 months.
10. the production method of Fructus Mori brandy according to claim 1, it is characterised in that when blending, weight percent
Meter includes, foreshot 0.1-0.5%, 95% and liquor tailing 4.5-4.9% in wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611034712.0A CN106434239A (en) | 2016-11-23 | 2016-11-23 | Mulberry brandy production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611034712.0A CN106434239A (en) | 2016-11-23 | 2016-11-23 | Mulberry brandy production method |
Publications (1)
| Publication Number | Publication Date |
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| CN106434239A true CN106434239A (en) | 2017-02-22 |
Family
ID=58221910
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611034712.0A Pending CN106434239A (en) | 2016-11-23 | 2016-11-23 | Mulberry brandy production method |
Country Status (1)
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107216986A (en) * | 2017-06-07 | 2017-09-29 | 四川华盛亿科技有限责任公司 | A kind of white wine reprocessing production line and its method |
| CN107586656A (en) * | 2017-10-29 | 2018-01-16 | 贵州文松发酵食品有限公司 | A kind of full fruit wine of Rosa roxburghii and preparation method thereof |
| CN107603838A (en) * | 2017-10-31 | 2018-01-19 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of sorosis mulberry root alcoholic drink mixed with fruit juice |
| CN108373959A (en) * | 2018-02-27 | 2018-08-07 | 贵安新区瑞诚生物工程有限公司 | A kind of small molecule method for preparing medicated wine and its production system |
| CN111548887A (en) * | 2020-06-03 | 2020-08-18 | 遵义医科大学 | Wild papaya and crown pear composite fruit wine and preparation method thereof |
| CN112159744A (en) * | 2020-11-09 | 2021-01-01 | 山西杏花村汾酒厂股份有限公司 | Flavoring wine with oak fragrance, preparation method thereof and flavoring white spirit |
| CN112195080A (en) * | 2020-10-16 | 2021-01-08 | 广西颐生园生态农业有限公司 | Production method of mulberry brandy |
| CN112725112A (en) * | 2021-02-20 | 2021-04-30 | 山东省农业科学院原子能农业应用研究所(山东省辐照中心、山东省农业科学院农产品研究所) | Malus spectabilis strengthening wine and preparation method thereof |
| CN112812919A (en) * | 2021-02-25 | 2021-05-18 | 四川轻化工大学 | Dried mulberry brandy and preparation method thereof |
| CN113927692A (en) * | 2021-10-28 | 2022-01-14 | 蓬莱市沃林橡木桶有限公司 | Preparation method of flavor wood ball for wine blending |
| CN115125089A (en) * | 2022-07-28 | 2022-09-30 | 广西壮族自治区农业科学院 | Preparation method of mulberry brandy |
| CN117126710A (en) * | 2023-10-26 | 2023-11-28 | 烟台可雅白兰地酒庄有限公司 | Brandy distillation method added with wine lees |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107216986A (en) * | 2017-06-07 | 2017-09-29 | 四川华盛亿科技有限责任公司 | A kind of white wine reprocessing production line and its method |
| CN107216986B (en) * | 2017-06-07 | 2023-05-02 | 四川华盛亿科技有限责任公司 | White spirit reprocessing production line and method thereof |
| CN107586656A (en) * | 2017-10-29 | 2018-01-16 | 贵州文松发酵食品有限公司 | A kind of full fruit wine of Rosa roxburghii and preparation method thereof |
| CN107603838A (en) * | 2017-10-31 | 2018-01-19 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of sorosis mulberry root alcoholic drink mixed with fruit juice |
| CN108373959A (en) * | 2018-02-27 | 2018-08-07 | 贵安新区瑞诚生物工程有限公司 | A kind of small molecule method for preparing medicated wine and its production system |
| CN111548887A (en) * | 2020-06-03 | 2020-08-18 | 遵义医科大学 | Wild papaya and crown pear composite fruit wine and preparation method thereof |
| CN112195080A (en) * | 2020-10-16 | 2021-01-08 | 广西颐生园生态农业有限公司 | Production method of mulberry brandy |
| CN112159744A (en) * | 2020-11-09 | 2021-01-01 | 山西杏花村汾酒厂股份有限公司 | Flavoring wine with oak fragrance, preparation method thereof and flavoring white spirit |
| CN112725112A (en) * | 2021-02-20 | 2021-04-30 | 山东省农业科学院原子能农业应用研究所(山东省辐照中心、山东省农业科学院农产品研究所) | Malus spectabilis strengthening wine and preparation method thereof |
| CN112812919A (en) * | 2021-02-25 | 2021-05-18 | 四川轻化工大学 | Dried mulberry brandy and preparation method thereof |
| CN113927692A (en) * | 2021-10-28 | 2022-01-14 | 蓬莱市沃林橡木桶有限公司 | Preparation method of flavor wood ball for wine blending |
| CN115125089A (en) * | 2022-07-28 | 2022-09-30 | 广西壮族自治区农业科学院 | Preparation method of mulberry brandy |
| CN115125089B (en) * | 2022-07-28 | 2023-11-21 | 广西壮族自治区农业科学院 | Preparation method of mulberry brandy |
| CN117126710A (en) * | 2023-10-26 | 2023-11-28 | 烟台可雅白兰地酒庄有限公司 | Brandy distillation method added with wine lees |
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