CN108690767A - A kind of brewing method of raspberry brandy - Google Patents
A kind of brewing method of raspberry brandy Download PDFInfo
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- CN108690767A CN108690767A CN201810324800.7A CN201810324800A CN108690767A CN 108690767 A CN108690767 A CN 108690767A CN 201810324800 A CN201810324800 A CN 201810324800A CN 108690767 A CN108690767 A CN 108690767A
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- raspberry
- brandy
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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
- 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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- 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)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Alcoholic Beverages (AREA)
Abstract
It is that selected raspberry fresh fruit is obtained into raspberry pulp using blender stirring homogenate the invention discloses a kind of brewing method of raspberry brandy;Potassium metabisulfite is added after raspberry pulp is mixed with sucrose, at normal temperatures stir process 3.5 ~ 4.5 hours;Fruit wine yeast is added, unidirectional aerobic fementation detaches through skin slag after 12 ~ 20 days and obtains zymotic fluid at 19 ~ 21 DEG C;Then zymotic fluid is filtered through bentonite clarification and microporous filter, distillation, raspberry brandy is made in injection oak barrel storage at a constant temperature, ageing.The present invention uses yeast cold fermentation and distillation technique, the raspberry brandy of preparation to have plurality of health care functions, drink in right amount for a long time, can improve the immunity of the human body, beautifying face and moistering lotion, anti-aging, promoting blood circulation and removing blood stasis, anti-cancer and other effects.
Description
Technical field
The present invention relates to a kind of brewing method of brandy more particularly to a kind of brewing methods of raspberry brandy, belong to
Biological brewed technical field.
Technical background
Raspberry is current fashionable world's " third fruit ", is known as gold fruit in the international market, have " fruit it
The laudatory title of king ".Raspberry Chinese medicine claims raspberry, can be used as medicine, and there are many drug value, fruit plays the role of tonifying kidney and strengthening yang.Raspberry
Oil belongs to unsaturated fatty acid, can promote prostatic secretions hormone.
Brandy is known as " water of life " in the world, belongs to the scope of Spirit.Traditional brandy is by grape
Wine distills.Scientific investigations showed that digestive functions can be promoted by often drinking brandy in right amount, help to ward off the cold warm
Body, dissolving blood stasis and detoxication, brandy can also improve cardiovascular intensity.But current domestic and international market is a kind of with cultigen raspberry not yet
Wine through distillation after leading to for raw material.
Invention content
The object of the present invention is to provide a kind of brewing methods of raspberry brandy.
The present invention, using sucrose as auxiliary material, through cold fermentation, then passes through rectifier to cultivate raspberry as primary raw material
After water proof distillation, injects oak barrel during aging and obtain.Its specific brewage process is:Selected raspberry fresh fruit is stirred using blender
Homogenate, obtains raspberry pulp;Potassium sulfate is laid particular stress in addition after raspberry pulp is mixed with sucrose, is handled at normal temperatures after stirring and evenly mixing
3.5 ~ 4.5 hours;Fruit wine yeast is added, unidirectional aerobic fementation detaches through skin slag after 12 ~ 20 days and obtains fermentation at 19 ~ 21 DEG C
Liquid;Zymotic fluid is filtered through bentonite clarification and microporous filter, distillation, injection oak barrel storage at a constant temperature, ageing(At least 2 years),
Raspberry brandy is made.
Raspberry fresh fruit is mixed with sucrose by 85 ~ 90%, 10 ~ 15% mass ratio.Using sucrose as auxiliary material, purpose is not
Be only that adjustment mouthfeel, at the same can be provided for saccharomycete can efficient absorption sugar, enhance ferment effect.
The additive amount for laying particular stress on potassium sulfate is SO in raspberry pulp2Content is to 50 ppm.Addition lay particular stress on potassium sulfate, be first for
Inhibit the miscellaneous bacteria microorganism in raw material, prevent microorganism miscellaneous bacteria to the destruction of former yeasting and generates miscellaneous taste, shadow
Ring final products flavor and quality, be the alcoholic fermentation of yeast, create a pure environment, with ensure fermented product mouthfeel and
Quality it is pure.Followed by protect aromatic substance in fruit wine and the ingredients such as tannin not oxidized, preferably for after drinking
Oxidation resistant effect is played in human body, is also possible to prevent the appearance of the oxidation turbidity phenomenon of fruit wine, keeps fruit healthcare function of wine
With consumption value and sensible quality.
, sugar content lower characteristic higher for raspberry fruit wine acid content is selected with higher sugar alcohol conversion, preferably
The French LALLEMAND saccharomyces cerevisiaes 71B of deacidification effect, additive amount are the 0.1 ~ 0.3% of raspberry pulp quality.
Distillation is distilled using electrothermic retorting device water proof, and it is 65 degree that alcoholic strength is adjusted after one-time continuous distillation.
The present invention is made using yeast cold fermentation and distillation technique, is drunk in right amount for a long time, have improve the immunity of the human body,
Beautifying face and moistering lotion, anti-aging, promoting blood circulation and removing blood stasis, anti-cancer and other effects are the raspberry brandy of a collection plurality of health care functions.
Specific implementation mode
The brewing method of raspberry brandy of the present invention is further described below by specific embodiment.
Embodiment 1
(1)Homogenate:The good raspberry fresh fruit of maturity is chosen, using blender stirring homogenate after going stalk to clean, obtains raspberry pulp;
(2)Fermentation:After raspberry pulp is mixed with sucrose by 85%, 15% mass ratio, addition potassium metabisulfite to SO2It is final concentration of
50 ppm, stirring at normal temperature are handled 4 hours;The fruit wine yeast for adding raspberry pulp and sucrose total amount 0.2% again ferments at 19 DEG C
20 days;It is separated off skin slag and residual yeast obtains zymotic fluid;Zymotic fluid is spare after bentonite clarification, filtering with microporous membrane respectively;
(3)Distill ageing:Zymotic fluid is distilled by electrothermic retorting water water proof, it is 65 degree to adjust alcoholic strength, and injection oak barrel is permanent
Temperature storage, ageing at least 2 years, are made raspberry brandy.
Embodiment 2
(1)Homogenate:The good raspberry fresh fruit of maturity is chosen, using blender stirring homogenate after going stalk to clean, obtains raspberry pulp;
(2)Fermentation:After raspberry pulp is mixed with sucrose by 90%, 10% mass ratio, addition potassium metabisulfite to SO2It is final concentration of
50 ppm, stirring at normal temperature are handled 3.5 hours;The fruit wine yeast for adding raspberry pulp and sucrose total amount 0.3% again is issued at 20 DEG C
Ferment 15 days;It is separated off skin slag and residual yeast obtains zymotic fluid;Zymotic fluid is respectively through bentonite clarification, filtering with microporous membrane standby
With;
(3)Distill ageing:Zymotic fluid is distilled by electrothermic retorting water water proof, it is 65 degree to adjust alcoholic strength, and injection oak barrel is permanent
Temperature storage, ageing at least 2 years, are made raspberry brandy.
Embodiment 3
(1)Homogenate:The good raspberry fresh fruit of maturity is chosen, using blender stirring homogenate after going stalk to clean, obtains raspberry pulp;
(2)Fermentation:After raspberry pulp is mixed with sucrose by 88%, 12% mass ratio, addition potassium metabisulfite to SO2It is final concentration of
50 ppm, stirring at normal temperature are handled 4.5 hours;The fruit wine yeast for adding raspberry pulp and sucrose total amount 0.1% again is issued at 21 DEG C
Ferment 12 days;It is separated off skin slag and residual yeast obtains zymotic fluid;Zymotic fluid is respectively through bentonite clarification, filtering with microporous membrane standby
With;
(3)Distill ageing:Zymotic fluid is distilled by electrothermic retorting water water proof, it is 65 degree to adjust alcoholic strength, and injection oak barrel is permanent
Temperature storage, ageing at least 2 years, are made raspberry brandy.
In the various embodiments described above, the raspberry selects northwest plateau regional culture kind to be made.
Claims (6)
1. a kind of brewing method of raspberry brandy is that selected raspberry fresh fruit is obtained raspberry fruit using blender stirring homogenate
Slurry;Potassium metabisulfite is added after raspberry pulp is mixed with sucrose, at normal temperatures stir process 3.5 ~ 4 hours;Add fruit wine
Yeast, unidirectional aerobic fementation detaches through skin slag after 12 ~ 20 days and obtains zymotic fluid at 19 ~ 21 DEG C;Then by zymotic fluid through bentonite
Raspberry brandy is made in clarification and microporous filter filtering, distillation, injection oak barrel storage at a constant temperature, ageing.
2. a kind of brewing method of raspberry brandy as described in claim 1, it is characterised in that:Raspberry fresh fruit and sucrose by 80 ~
90%, 10 ~ 20% mass ratio is mixed.
3. a kind of brewing method of raspberry brandy as described in claim 1, it is characterised in that:The additive amount of potassium metabisulfite is
SO in raspberry pulp2Content is to 50 ppm.
4. a kind of brewing method of raspberry brandy as described in claim 1, it is characterised in that:The additive amount of fruit wine yeast is tree
The 0.1 ~ 0.3% of certain kind of berries pulp quality.
5. a kind of brewing method of raspberry brandy as described in claim 1, it is characterised in that:Distillation using electrothermic retorting device every
Water distills, and it is 65 degree that alcoholic strength is adjusted after one-time continuous distillation.
6. a kind of brewing method of raspberry brandy as described in claim 1, it is characterised in that:The ageing time was at 2 years or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810324800.7A CN108690767A (en) | 2018-04-12 | 2018-04-12 | A kind of brewing method of raspberry brandy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810324800.7A CN108690767A (en) | 2018-04-12 | 2018-04-12 | A kind of brewing method of raspberry brandy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108690767A true CN108690767A (en) | 2018-10-23 |
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ID=63845500
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810324800.7A Pending CN108690767A (en) | 2018-04-12 | 2018-04-12 | A kind of brewing method of raspberry brandy |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112391253A (en) * | 2020-12-11 | 2021-02-23 | 宋彦良 | Compound raspberry brandy and preparation method thereof |
| CN113789241A (en) * | 2021-09-28 | 2021-12-14 | 惠州市海雅荟贸易有限公司 | Brandy grapefruit wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105039085A (en) * | 2015-08-24 | 2015-11-11 | 陕西富四方柿业有限公司 | Method for brewing persimmon brandy |
| CN106675926A (en) * | 2015-11-10 | 2017-05-17 | 伊春市晨松山特产品有限公司 | Wild raspberry brandy |
-
2018
- 2018-04-12 CN CN201810324800.7A patent/CN108690767A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105039085A (en) * | 2015-08-24 | 2015-11-11 | 陕西富四方柿业有限公司 | Method for brewing persimmon brandy |
| CN106675926A (en) * | 2015-11-10 | 2017-05-17 | 伊春市晨松山特产品有限公司 | Wild raspberry brandy |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112391253A (en) * | 2020-12-11 | 2021-02-23 | 宋彦良 | Compound raspberry brandy and preparation method thereof |
| CN113789241A (en) * | 2021-09-28 | 2021-12-14 | 惠州市海雅荟贸易有限公司 | Brandy grapefruit wine and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181023 |
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| RJ01 | Rejection of invention patent application after publication |