CN108441395A - A kind of production method of calvados - Google Patents
A kind of production method of calvados Download PDFInfo
- Publication number
- CN108441395A CN108441395A CN201810578511.XA CN201810578511A CN108441395A CN 108441395 A CN108441395 A CN 108441395A CN 201810578511 A CN201810578511 A CN 201810578511A CN 108441395 A CN108441395 A CN 108441395A
- Authority
- CN
- China
- Prior art keywords
- apple
- parts
- molasses
- spirit
- calvados
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of production method of calvados is related to processing technique field of making wine.It is characterized in that, being made of the raw material of following parts by weight：10 12 parts of apple extracting solution, 26 30 parts of brandy alcohol, 26 32 parts of white granulated sugar, 0.5 1.5 parts of burnt sugar coloring, 10 12 parts of molasses-spirit, 20 22 parts of softened water.Preparation method is as follows：Apple extracting solution, brandy alcohol, white granulated sugar, burnt sugar coloring, molasses-spirit, softened water are measured by above-mentioned parts by weight, apple extracting solution, brandy alcohol, white granulated sugar, burnt sugar coloring, molasses-spirit, softened water are mixed and stablized one week or more in tank, mixed liquor is obtained, it is spare；Using flame filter press filter mixed liquor, calvados former wine is obtained.The beneficial effects of the invention are as follows：It is full of nutrition, product aromatic flavour alcohol and, sour and sweet palatability, long times of aftertaste.
Description
Technical field
The invention belongs to brewing technical fields, and in particular to a kind of production method of calvados.
Background technology
Currently, brandy in the market is dazzling, it is various in style.But the brandy made with apple is not much and sees.
Invention content
As described above in order to overcome the problems, such as, the present invention provides a kind of production method of calvados, to make up it not
Foot.
The technical scheme adopted by the invention to solve the technical problem is that：A kind of production method of calvados, it is special
Sign is：It is made of the raw material of following parts by weight：10-12 parts of apple extracting solution, 26-30 parts of brandy alcohol, white granulated sugar 26-32
Part, 0.5-1.5 parts of burnt sugar coloring, 10-12 parts of molasses-spirit, 20-22 parts of softened water.Preparation method is as follows：(1) above-mentioned weight is pressed
Deal takes apple extracting solution, brandy alcohol, white granulated sugar, burnt sugar coloring, molasses-spirit, softened water, by apple extracting solution, brandy
Alcohol, white granulated sugar, burnt sugar coloring, molasses-spirit, softened water mix and stablize in tank one week or more, obtain mixed liquor, spare；
(2) flame filter press filter mixed liquor is used, calvados former wine is obtained.It includes following step that apple, which extracts liquid and preparation method thereof,
Suddenly：(1) it will be cleaned up by the fresh apple selected, and remove handle, be enucleated, be divided into 4 half, and obtain broken apple, it is spare：(2) will
Broken apple, which pours into molasses-spirit, to be impregnated, and by weight ratio, 1 portion of broken apple mixes 2.5 part 95% of molasses-spirit, obtains
Apple crude alcohol mixture, it is spare：(3) by the closed extraction 1 year or more of apple crude alcohol mixture, apple extracting solution is obtained, it is spare.
Brandy refines Preparation Method and includes the following steps：(1) Grape fragmentation, the squeezing of Wine-making technique requirement will be met；(2)
The temperature of the temperature controlled fermentation in fermentation tank, temperature controlled fermentation is 15-20 DEG C, and the time is 18-30 days；(3) after fermentation using steaming
Pot distillation is evaporated, brandy alcohol is obtained, it is spare.
The nutritive value of apple is：Nature and flavor are mild, containing abundant carbohydrate, vitamin and trace element, there is sugar
Class, organic acid, pectin, protein, calcium, phosphorus, potassium, iron, vitamin A, vitamin B, vitamin C and dietary fiber, separately contain apple
Tartaric acid, tartaric acid, carrotene are immediate one of nutritive value in all vegetables and fruits.
The beneficial effects of the invention are as follows：It is full of nutrition, product aromatic flavour alcohol and, sour and sweet palatability, long times of aftertaste.
Specific implementation mode
Present invention will be further explained below with reference to specific examples.
Embodiment 1
A kind of production method of calvados, it is characterised in that：It is made of the raw material of following parts by weight：Apple extracting solution
10 kilograms, 26 kilograms of brandy alcohol, 26 kilograms of white granulated sugar, 0.5 kilogram of burnt sugar coloring, 10 kilograms of molasses-spirit, softened water 20,000
Gram.Preparation method is as follows：Apple extracting solution, brandy alcohol, white granulated sugar, burnt sugar coloring, rum are measured by above-mentioned parts by weight
Essence, softened water mix apple extracting solution, brandy alcohol, white granulated sugar, burnt sugar coloring, molasses-spirit, softened water and steady in tank
It is one week or more fixed, mixed liquor is obtained, it is spare；Using flame filter press filter mixed liquor, calvados former wine is obtained.Apple carries
Liquid and preparation method thereof is taken to include the following steps：It will be cleaned up by the fresh apple selected, and remove handle, be enucleated, be divided into 4 half, obtain
Broken apple, it is spare：Broken apple is poured into molasses-spirit and is impregnated, by weight ratio, 1 portion of broken apple mixes 2.5 parts
95% molasses-spirit obtains apple crude alcohol mixture, spare：By the closed extraction 1 year or more of apple crude alcohol mixture, obtain
Apple extracting solution, it is spare.Brandy refines Preparation Method and includes the following steps：The grape of Wine-making technique requirement will be met
Broken, squeezing；The temperature of the temperature controlled fermentation in fermentation tank, temperature controlled fermentation is 15 DEG C, and the time is 30 days；After fermentation using steaming
Pot distillation is evaporated, brandy alcohol is obtained, it is spare.
Embodiment 2
A kind of production method of calvados, it is characterised in that：It is made of the raw material of following parts by weight：Apple extracting solution
12 kilograms, 30 kilograms of brandy alcohol, 32 kilograms of white granulated sugar, 1.5 kilograms of burnt sugar coloring, 12 kilograms of molasses-spirit, softened water 22,000
Gram.Preparation method is as follows：Apple extracting solution, brandy alcohol, white granulated sugar, burnt sugar coloring, rum are measured by above-mentioned parts by weight
Essence, softened water mix apple extracting solution, brandy alcohol, white granulated sugar, burnt sugar coloring, molasses-spirit, softened water and steady in tank
It is one week or more fixed, mixed liquor is obtained, it is spare；Using flame filter press filter mixed liquor, calvados former wine is obtained.Apple carries
Liquid and preparation method thereof is taken to include the following steps：It will be cleaned up by the fresh apple selected, and remove handle, be enucleated, be divided into 4 half, obtain
Broken apple, it is spare：Broken apple is poured into molasses-spirit and is impregnated, by weight ratio, 1 portion of broken apple mixes 2.5 parts
95% molasses-spirit obtains apple crude alcohol mixture, spare：By the closed extraction 1 year or more of apple crude alcohol mixture, obtain
Apple extracting solution, it is spare.Brandy refines Preparation Method and includes the following steps：The grape of Wine-making technique requirement will be met
Broken, squeezing；The temperature of the temperature controlled fermentation in fermentation tank, temperature controlled fermentation is 20 DEG C, and the time is 18 days；After fermentation using steaming
Pot distillation is evaporated, brandy alcohol is obtained, it is spare.
Claims (4)
1. a kind of production method of calvados, it is characterised in that：It is made of the raw material of following parts by weight：Apple extracting solution
10-12 parts, 26-30 parts of brandy alcohol, 26-32 parts of white granulated sugar, 0.5-1.5 parts of burnt sugar coloring, 10-12 parts of molasses-spirit, softening
20-22 parts of water.
2. a kind of production method of calvados according to claim 1, it is characterised in that：Preparation method is as follows：(1)
Apple extracting solution, brandy alcohol, white granulated sugar, burnt sugar coloring, molasses-spirit, softened water are measured by above-mentioned parts by weight, apple is carried
It takes liquid, brandy alcohol, white granulated sugar, burnt sugar coloring, molasses-spirit, softened water mixing and stablizes in tank one week or more, mixed
Liquid is closed, it is spare；(2) flame filter press filter mixed liquor is used, calvados former wine is obtained.
3. a kind of production method of calvados according to claim 1, it is characterised in that：Apple extracting solution preparation side
Method includes the following steps：(1) it will be cleaned up by the fresh apple selected, and remove handle, be enucleated, be divided into 4 half, and obtain broken apple
Fruit, it is spare：(2) broken apple is poured into molasses-spirit and is impregnated, by weight ratio, 1 portion of broken apple mixes 2.5 part 95%
Molasses-spirit obtains apple crude alcohol mixture, spare：(3) by the closed extraction 1 year or more of apple crude alcohol mixture, apple is obtained
Extracting solution, it is spare.
4. a kind of production method of calvados according to claim 1, it is characterised in that：Brandy essence preparation side
Method includes the following steps：(1) Grape fragmentation, the squeezing of Wine-making technique requirement will be met；(2) temperature control is sent out in fermentation tank
The temperature of ferment, temperature controlled fermentation is 15-20 DEG C, and the time is 18-30 days；(3) it is distilled after fermentation using boiler, obtains white orchid
Ground alcohol, it is spare.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810578511.XA CN108441395A (en) | 2018-05-25 | 2018-05-25 | A kind of production method of calvados |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810578511.XA CN108441395A (en) | 2018-05-25 | 2018-05-25 | A kind of production method of calvados |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108441395A true CN108441395A (en) | 2018-08-24 |
Family
ID=63206744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810578511.XA Withdrawn CN108441395A (en) | 2018-05-25 | 2018-05-25 | A kind of production method of calvados |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108441395A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083102A (en) * | 1992-08-22 | 1994-03-02 | 刘德斌 | Process for apple brandy |
| CN102250707A (en) * | 2011-06-30 | 2011-11-23 | 青岛葡萄酿酒有限公司 | Method for manufacturing cherry brandy |
| CN105495607A (en) * | 2015-11-27 | 2016-04-20 | 陕西师范大学 | Method for simultaneously preparing apple brandy and apple pulp enzyme powder by utilization of fresh apple pomace |
| CN106995775A (en) * | 2017-04-18 | 2017-08-01 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of method that fusel oil content is controlled in calvados process |
| CN107815373A (en) * | 2017-12-07 | 2018-03-20 | 平度市职业中等专业学校 | A kind of calvados and preparation method thereof |
-
2018
- 2018-05-25 CN CN201810578511.XA patent/CN108441395A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083102A (en) * | 1992-08-22 | 1994-03-02 | 刘德斌 | Process for apple brandy |
| CN102250707A (en) * | 2011-06-30 | 2011-11-23 | 青岛葡萄酿酒有限公司 | Method for manufacturing cherry brandy |
| CN105495607A (en) * | 2015-11-27 | 2016-04-20 | 陕西师范大学 | Method for simultaneously preparing apple brandy and apple pulp enzyme powder by utilization of fresh apple pomace |
| CN106995775A (en) * | 2017-04-18 | 2017-08-01 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of method that fusel oil content is controlled in calvados process |
| CN107815373A (en) * | 2017-12-07 | 2018-03-20 | 平度市职业中等专业学校 | A kind of calvados and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105176742A (en) | Tea wine | |
| CN102559470B (en) | Vitis amurensis fermented vinegar and production method thereof | |
| CN103289871B (en) | Pawpaw distilled liquor and preparation method thereof | |
| CN104560504A (en) | Nanguo pear brandy and preparation technique thereof | |
| CN104312846A (en) | Papaya wine and preparation method thereof | |
| KR100797184B1 (en) | Method for preparing fruit beer using natural fruit and malt | |
| CN105524791A (en) | Method for brewing olive wine by utilizing fruit juice and pomace of olive | |
| CN107151607A (en) | A kind of health care green liquor and preparation method thereof | |
| CN104893896A (en) | Hovenia acerba wine and preparation method thereof | |
| CN103798869A (en) | Apple vinegar beverage | |
| CN103351980B (en) | Brewing method of red glutinous yellow wine | |
| CN101191107A (en) | Technique for brewing pear rice wine | |
| JPH0313865B2 (en) | ||
| CN108165445A (en) | A kind of brewage process of nectarine wine | |
| CN108102867A (en) | A kind of production method of pear cv nanguo brandy as distilled liquor | |
| CN105176733A (en) | Jack fruit wine and preparation method thereof | |
| CN106434124A (en) | Method for producing peach fruit wine on large scale | |
| CN108441395A (en) | A kind of production method of calvados | |
| CN110194999A (en) | A kind of brewing method of wild cherry fruit wine | |
| KR20100040714A (en) | Method for preparing fermented fruit alcoholic drink using rubus coreanus miquel and concentrated fruit juice | |
| CN104928100A (en) | Wild areca nut wine and preparation method thereof | |
| CN107446753B (en) | Mulberry wine and preparation method thereof | |
| KR101294374B1 (en) | A sparkling wine using the Yuza and method of making the same | |
| CN108165446A (en) | A kind of preparation method of Yangtao wine | |
| JPS6317683A (en) | Preparation of alcoholic drink from plum fruit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180824 |