CN107267344A - A kind of brew method of low acetaldehyde Chinese data wine - Google Patents
A kind of brew method of low acetaldehyde Chinese data wine Download PDFInfo
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- CN107267344A CN107267344A CN201710723464.9A CN201710723464A CN107267344A CN 107267344 A CN107267344 A CN 107267344A CN 201710723464 A CN201710723464 A CN 201710723464A CN 107267344 A CN107267344 A CN 107267344A
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- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 title claims abstract description 128
- 235000014101 wine Nutrition 0.000 title claims abstract description 72
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000004821 distillation Methods 0.000 claims abstract description 27
- 235000020418 red date juice Nutrition 0.000 claims abstract description 16
- 238000013124 brewing process Methods 0.000 claims abstract description 7
- 241001247821 Ziziphus Species 0.000 claims description 72
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- 244000104547 Ziziphus oenoplia Species 0.000 claims description 14
- 235000020095 red wine Nutrition 0.000 claims description 14
- 235000013339 cereals Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 230000001476 alcoholic effect Effects 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- 238000009413 insulation Methods 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000011218 segmentation Effects 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 abstract description 2
- 235000019990 fruit wine Nutrition 0.000 abstract description 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 10
- 235000021307 Triticum Nutrition 0.000 description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 8
- 235000013405 beer Nutrition 0.000 description 8
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000006213 oxygenation reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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
-
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A kind of brew method of low acetaldehyde Chinese data wine disclosed by the invention, is related to technical field of fruit wine production, its brewing process is as follows：(1), jujube distillation base liquor is brewed；(2), prepared by jujube juice；(3), prepared by Chinese data wine；(4), drop acetaldehyde processing.The features such as low acetaldehyde Chinese data wine brewed has aromatic flavour coordination, the soft sweet tea of mellow in taste, plentiful, nutritious wine body and relatively low acetaldehyde, the present invention is suitable for brewing the low Chinese data wine of acetaldehyde.
Description
Technical field
The present invention relates to technical field of fruit wine production, particularly a kind of brew method of low acetaldehyde Chinese data wine.
Technical background
Jujube possesses long plantation history in China, and cultivated area is extremely wide, and the nutriment of jujube extremely enriches,
Have the title of " tonic king " and " kings of all kinds of fruits ", jujube is rich in vitamin, protein, the nutriment such as polysaccharide contains anticancer
Material CAMP, the functional component such as anti-aging material rutin.The fermentable sugar of jujube be grape, 3~4 times of apple,
It is especially suitable for wine brewing.
Acetaldehyde is soluble in water and ethanol, with carcinogenicity, be widely present in beer, grape wine, white wine, fruit distillate liquor and
In the alcoholic beverage such as brandy.There is fruit fragrant when acetaldehyde concentration is low, concentration height can produce pungent penetrating odor.Fruit into
Easily because anaerobic respiration produces acetaldehyde in ripe and preserving process, meanwhile, the pair of the generation such as yeast, acetic acid bacteria during the fermentation
Also acetaldehyde is contained in product.Appropriate acetaldehyde can assign wine special local flavor, be indispensable composition, acetaldehyde in wine
Too high levels can cause after drinking it is dizzy, the adverse reaction such as blush, therefore, the content of acetaldehyde need to be controlled when brewing various wine.
Chinese patent (number of patent application is 200610081679.7) is disclosed " one kind distillation wine product ", records：It is existing
Some Spirits obtain the second that the generation of the factors such as alcohol oxidation is there is in Spirit due to its unique manufacture craft, distillation
Aldehyde, acetaldehyde is in not only penetrating odor in Spirit, also makes wine liquid in rough peppery, drinks the distillation containing the acetaldehyde in free state state
Throat is dry after wine, drink, and can make one to form " drinking habit ".The invention is characterized in Spirit, stachyose, isomalto-oligosaccharide
In terms of 100 parts by weight, containing 1-99 parts of Spirit base liquors；0.01-50 portions of sugar.Rough pungent substantially disappears in vinosity, makes one after drink
Reduce the dry sensation of throat.
And for example " a kind of low acetaldehyde beer and its preparation side disclosed in Chinese patent (Application No. 201210125275.9)
Method ", the wheat juice that it obtains fructus hordei germinatus after being saccharified, filtering, boil is cooled down after precipitation, oxygenation, fermentation, filtering, filling
Fill, sterilize to obtain finished product, described fermentation is：Wheat juice plus brewer's yeast after being boiled by 0.15~0.18 hundred million brewer's yeast/ml,
Fermented, be warming up to when the pol in zymotic fluid is spent for 4.5-6.5 under conditions of 9~10 DEG C, 0.01~0.02MPa
11-13.3 DEG C continue ferment, boosted to when zymotic fluid pol is spent for 3.0-3.6 0.07~0.09MPa continue ferment, ferment into
Yeast is discharged after capable to the 7th~8 day, acetaldehyde, up to acetaldehyde≤8mg/L, is then cooled to 0 in detection wine liquid later
~-1 DEG C is store wine more than 4 days until ripe.The invention extends fermentation time, and control other by adjusting beer fermentation temperature
Fermentation parameter so that the acetaldehyde of the semi-finished product beer after fermentation is less than≤8mg/L, subsequently into the process of bottom, prepares
The acetaldehyde ＜ 5mg/L of obtained beer, every physical and chemical index meets national standard GB4927-2008 requirement.This method is simple,
It is stable and easy to control.
, will disclosed in another Chinese patent (Application No. 201610675078.2) " a kind of low acetaldehyde beer preparation method "
Malt by material matching, gelatinization, saccharification, wort filtration, boil, precipitate, ferment after obtain；Wherein, raw material is included with the following group
Point：Rice 30-40wt%, Australia wheat 15-20wt%, plus wheat 20-31wt%, state wheat 14-18wt%, wheat malt 5-9wt%；It is described
Australia wheat PYF values 0.7-0.95, plus wheat PYF values 0.9-1.3, state wheat PYF values 0.4-0.65, wheat malt PYF values 0.9-1.25, mix
Close malt PYF values 0.80-1.15.The preparation method can effectively reduce the acetaldehyde in beer, meanwhile, the present invention is also carried
The low acetaldehyde beer prepared by this method is supplied.
Technology contents
It is an object of the invention to provide a kind of coordination of aromatic flavour, the soft sweet tea of mellow in taste, wine body it is plentiful, nutritious,
And the brew method of the relatively low Chinese data wine of acetaldehyde.
To achieve the above object, the technical solution used in the present invention is to invent a kind of brew of low acetaldehyde Chinese data wine
Method, its brewing process is as follows：
(1), jujube distillation base liquor is brewed：Extra dry red wine jujube is toasted into Titian under the conditions of 60~80 DEG C, its moisture is down to
13~18%, obtain Titian jujube；After Titian jujube is cleaned again 1~3 is pressed with water:1 part by weight 1~2h of boiling, then breaks
Broken, when being cooled to 25~30 DEG C, the distiller's yeast of addition extra dry red wine jujube weight 2~5% enters cylinder fermentation after mixing thoroughly；Control fermentation temperature exists
20~30 DEG C, 15~20d of fermentation time, as jujube fermented grain；Jujube fermented grain is entered into rice steamer distillation again, left out the beginning and the end, segmentation connects wine,
It is 28~38 DEG C to control wine liquid to flow out temperature, obtains jujube Spirit；Jujube Spirit is stored 6~12 months at room temperature again,
The relatively low jujube distillation base liquor of acetaldehyde is obtained, it is standby；
(2), prepared by jujube juice：By extra dry red wine jujube (stoning) and water by 4~6:1 part by weight together boiling 1.0~
1.5h, when being cooled to 50 DEG C, according to 0.02~0.04g/L ratio addition pectase, constant temperature clarification 5-6h, then squeeze, separate,
Sterilizing, obtains jujube juice, standby；
(3), prepared by Chinese data wine：The dry jujube of selection high-quality toasts 60~90min in 90~105 DEG C of baking boxes, must toast red
Jujube；Jujube will be toasted again and the jujube distillation base liquor of alcoholic strength hook tune to 26~28vol% presses 1:10~15 part by weight in
Soaked 3~6 months at 25~28 DEG C, then 10~30 are pressed with jujube juice:1 part by weight carries out hook tune, and adjusts its alcoholic strength
In 25~26vol%, filtering, then at ageing 6~8 months at room temperature, obtains Chinese data wine, standby；
(4), drop acetaldehyde processing：Chinese data wine is placed in heat insulation tank, is kept for 30~40 DEG C, open constant temperature is handled 5~8 hours
(reduction acetaldehyde)；Then, be cooled to 25~28 DEG C it is closed storage 6~10 months, produce low acetaldehyde Chinese data wine.
In jujube distillation base liquor brews step, during distillation jujube fermented grain, wine liquid flows out temperature control 30~35
℃。
In drop acetaldehyde process step, Chinese data wine is placed in heat insulation tank, 35~40 DEG C, open constant temperature processing 5~6 are kept
Hour.
The brew method of the low acetaldehyde Chinese data wine of the present invention, the low acetaldehyde Chinese data wine brewed corresponds to conventional
Fen-flavor type white spirit, in its brewing process, wine temperature (than the low temperature stream wine temperature of fen-flavor type white spirit when being distilled by improving
25-30 DEG C of degree is improved to 30~35 DEG C), the volatilization of acetaldehyde is added, the content of acetaldehyde in wine is reduced；Meanwhile, take
Special drop acetaldehyde process step, passes through the open volatilization measure of constant temperature, further the content of reduction acetaldehyde；In addition, using excellent
Matter extra dry red wine jujube (its acetaldehyde is relatively low) soaks, and while the nutriment of wine is increased, also reduces the content of acetaldehyde.Cause
And, its low acetaldehyde Chinese data wine brewed, aromatic flavour is coordinated, and the soft sweet tea of mellow in taste, wine body is plentiful, nutritious.
According to detection, low acetaldehyde Chinese data wine of the invention, its acetaldehyde is 0.2-0.3g/L, far below like product
0.5-0.6g/L.
Embodiment
With reference to embodiments, the present invention is further illustrated.Following explanation is but this hair in the way of enumerating
Bright protection domain is not limited thereto.
Embodiment one：
The low acetaldehyde Chinese data wine of the present embodiment, its brewing process is as follows：
(1), jujube distillation base liquor is brewed：Extra dry red wine jujube is toasted into Titian under the conditions of 80 DEG C, its moisture is down to
15%, obtain Titian jujube；After Titian jujube is cleaned again 3 are pressed with water：1 part by weight boiling 2h, then crushes, is cooled to 30
DEG C when, the distiller's yeast of addition extra dry red wine jujube weight 5% enters cylinder fermentation after mixing thoroughly；Fermentation temperature is controlled at 20 DEG C, fermentation time 15d, into
For jujube fermented grain；Jujube fermented grain is entered into rice steamer distillation again, left out the beginning and the end, segmentation connects wine, it is 30 DEG C to control wine liquid to flow out temperature, obtains red
Jujube Spirit；Jujube Spirit is stored 6 months at room temperature again, the relatively low jujube distillation base liquor of acetaldehyde is obtained, it is standby；
(2), prepared by jujube juice：By extra dry red wine jujube (stoning) and water by 6:1 ratio boiling 1.5h, when being cooled to 50 DEG C, is pressed
Ratio according to 0.02g/L adds pectase, constant temperature clarification 6h, then squeezes, separates, sterilizes, and obtains jujube juice, standby；
(3), prepared by Chinese data wine：The dry jujube of selection high-quality toasts 90min in 90 DEG C of baking boxes, obtains baking jujube；It will dry again
Roasting jujube and the jujube distillation base liquor of alcoholic strength hook tune to 27vol% press 1:10 part by weight at 25 DEG C soak 6 months, then
20 are pressed with jujube juice:1 part by weight carries out hook tune, and adjusts its alcoholic strength in 25~26vol%, filtering, then at room temperature
Ageing 6 months, obtains Chinese data wine, standby；
(4), drop acetaldehyde processing：Chinese data wine is placed in heat insulation tank, is kept for 35 DEG C, open constant temperature is handled 5 hours, reduces second
Aldehyde (acetaldehyde can be reduced 45%)；Then, be cooled to 25 DEG C it is closed storage 10 months, produce low acetaldehyde jujube
Wine.
Embodiment two：
The brew method of the low acetaldehyde Chinese data wine of the present embodiment, its brewing process is as follows：
(1), jujube distillation base liquor is brewed：Dry jujube is toasted into Titian under the conditions of 60 DEG C, its moisture is down to 18%,
Obtain Titian jujube；After Titian jujube is cleaned again 2 are pressed with water:1 part by weight boiling 1h, is then crushed, when being cooled to 30 DEG C,
The distiller's yeast of extra dry red wine jujube weight 5% is added, cylinder fermentation is entered after mixing thoroughly；Fermentation temperature is controlled in 30 DEG C, fermentation time 15d, as red
Jujube fermented grain；Jujube fermented grain is entered into rice steamer distillation again, left out the beginning and the end, segmentation connects wine, it is 35 DEG C to control wine liquid to flow out temperature, obtains jujube steaming
Evaporate wine；Jujube Spirit is stored 12 months at room temperature again, the relatively low jujube distillation base liquor of acetaldehyde is obtained, it is standby；
(2), prepared by jujube juice：By extra dry red wine jujube (stoning) and water by 4:1 ratio boiling 1.5h, when being cooled to 50 DEG C, is pressed
Ratio according to 0.04g/L adds pectase, constant temperature clarification 6h, then squeezes, separates, sterilizes, and obtains jujube juice, standby；
(3), prepared by Chinese data wine：The dry jujube of selection high-quality toasts 60min in 105 DEG C of baking boxes, obtains baking jujube；Again will
Toast jujube and the jujube distillation base liquor of alcoholic strength hook tune to 28vol% presses 1:15 part by weight at 28 DEG C soak 6 months,
Again 20 are pressed with jujube juice:1 part by weight carries out hook tune, and adjusts its alcoholic strength in 25~26vol%, filtering, then at room temperature
Lower ageing 8 months, obtains Chinese data wine, standby；
(4), drop acetaldehyde processing：Chinese data wine is placed in heat insulation tank, is kept for 35 DEG C, open constant temperature is handled 6 hours, reduces second
Aldehyde (acetaldehyde can be reduced 45%)；Then, be cooled to 25 DEG C it is closed storage 8 months, obtain low acetaldehyde Chinese data wine.
Embodiment three：
The brew method of the low acetaldehyde Chinese data wine of the present embodiment, its brewing process is as follows：
(1), jujube distillation base liquor is brewed：Dry jujube is toasted into Titian under the conditions of 70 DEG C, its moisture is down to 13%,
Obtain Titian jujube；After Titian jujube is cleaned again 1 is pressed with water:1 part by weight boiling 1.5h, then crushes, is cooled to 28 DEG C
When, the distiller's yeast of addition extra dry red wine jujube weight 4% enters cylinder fermentation after mixing thoroughly；Control fermentation temperature at 28 DEG C, fermentation time 18d turns into
Jujube fermented grain；Jujube fermented grain is entered into rice steamer distillation again, left out the beginning and the end, segmentation connects wine, it is 32 DEG C to control wine liquid to flow out temperature, obtains jujube
Spirit；Jujube Spirit is stored 9 months at room temperature again, the relatively low jujube distillation base liquor of acetaldehyde is obtained, it is standby；
(2), prepared by jujube juice：By extra dry red wine jujube (stoning) and water by 5:1 ratio boiling 1.2h, when being cooled to 50 DEG C, is pressed
Ratio according to 0.03g/L adds pectase, constant temperature clarification 5.5h, then squeezes, separates, sterilizes, and obtains jujube juice, standby；
(3), prepared by Chinese data wine：The dry jujube of selection high-quality toasts 80min in 100 DEG C of baking boxes, obtains baking jujube；Again will
Toast jujube and the jujube distillation base liquor of alcoholic strength hook tune to 27vol% presses 1:12 part by weight at 26 DEG C soak 5 months,
Again 20 are pressed with jujube juice:1 ratio carries out hook tune, and adjusts its alcoholic strength in 25~26vol%, filtering, then at old at room temperature
Make 7 months, obtain Chinese data wine, it is standby；
(4), drop acetaldehyde processing：Chinese data wine is placed in heat insulation tank, is kept for 40 DEG C, open constant temperature is handled 6 hours, reduces second
Aldehyde (acetaldehyde can be reduced 50%)；Then, be cooled to 26 DEG C it is closed storage 8 months, produce low acetaldehyde jujube
Wine.
The present invention is suitable for brewing the Chinese data wine of low acetaldehyde.
Claims (3)
1. a kind of brew method of low acetaldehyde Chinese data wine, it is characterised in that brewing process is as follows：
(1), jujube distillation base liquor is brewed：Extra dry red wine jujube is toasted into Titian under the conditions of 60~80 DEG C, make its moisture be down to 13~
18%, obtain Titian jujube；After Titian jujube is cleaned again 1~3 is pressed with water:1 part by weight 1~2h of boiling, is then crushed, cold
When but to 25~30 DEG C, the distiller's yeast of addition extra dry red wine jujube weight 2~5% enters cylinder fermentation after mixing thoroughly；Fermentation temperature is controlled 20~30
DEG C, 15~20d of fermentation time, as jujube fermented grain；Jujube fermented grain is entered into rice steamer distillation again, left out the beginning and the end, segmentation connects wine, wine is controlled
Liquid outflow temperature is 28~38 DEG C, obtains jujube Spirit；Jujube Spirit is stored 6~12 months at room temperature again, acetaldehyde is obtained
The relatively low jujube distillation base liquor of content, it is standby；
(2), prepared by jujube juice：Extra dry red wine jujube and water are pressed 4~6:1 part by weight, 1.0~1.5h of boiling together, is cooled to 50 DEG C
When, pectase, constant temperature clarification 5-6h are added according to 0.02~0.04g/L ratio, then squeeze, separate, sterilize, obtain jujube
Juice, it is standby；
(3), prepared by Chinese data wine：The dry jujube of selection high-quality toasts 60~90min in 90~105 DEG C of baking boxes, obtains baking jujube；
Jujube will be toasted again and the jujube distillation base liquor of alcoholic strength hook tune to 26~28vol% presses 1:10~15 part by weight in 25~
Soaked 3~6 months at 28 DEG C, then 10~30 are pressed with jujube juice:1 part by weight carries out hook tune, and adjusts its alcoholic strength 25
~26vol%, filtering, then at ageing 6~8 months at room temperature, obtains Chinese data wine, standby；
(4), drop acetaldehyde processing：Chinese data wine is placed in heat insulation tank, is kept for 30~40 DEG C, open constant temperature is handled 5~8 hours；So
Afterwards, be cooled to 25~28 DEG C it is closed storage 6~10 months, produce low acetaldehyde Chinese data wine.
2. the brew method of low acetaldehyde Chinese data wine according to claim 1, it is characterized in that：Base liquor is distilled in the jujube
Brew in step, during distillation jujube fermented grain, wine liquid flows out temperature control at 30~35 DEG C.
3. the brew method of low acetaldehyde Chinese data wine according to claim 1, it is characterized in that：In drop acetaldehyde process step
In, Chinese data wine is placed in heat insulation tank, is kept for 35~40 DEG C, open constant temperature is handled 5~6 hours.
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| CN109207299A (en) * | 2018-11-30 | 2019-01-15 | 湖南鼎康酒业发展有限公司 | A kind of Chinese data wine jujube perfume (or spice) is promoted and its brewing method |
| CN109251830A (en) * | 2018-11-30 | 2019-01-22 | 湖南鼎康酒业发展有限公司 | The low advanced alcohol content red date fruit juice wine of one kind and its brewing method |
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| CN109251832A (en) * | 2018-11-30 | 2019-01-22 | 湖南鼎康酒业发展有限公司 | A kind of jujube Spirit and its brewing method |
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