CN108913448A - The high-quality brandy of zero addition of one kind and its brewing method - Google Patents
The high-quality brandy of zero addition of one kind and its brewing method Download PDFInfo
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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
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
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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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Abstract
The invention belongs to brewing technical fields, and in particular to the high-quality brandy of zero addition of one kind and its zymotechnics.This method is to steam golden yellow color made of the techniques such as wine → after-ripening → oak barrel during aging → allotment → stabilization → inspection → finished product are brewed as the featured inspection → removal of impurities → cleaning and sterilizing of fruit → broken → inoculation fermentation → wine liquid is separated with skin slag →, it clarifies bright, fruity is obvious, radix aucklandiae is pleasant, aroma is pleasant, mouthfeel is submissive, it is sweet and clean, wine body is mellow, long times of aftertaste, flavor is complicated, unique style, typicalness is strong, collect fruity, radix aucklandiae, faint scent, a variety of fragrance aroma constituents such as giving off a strong fragrance are in one, Zhu Xiang coordinates, healthy physics and chemistry sanitary index is better than country or the brandy of international standard.This method does not add in entire production process from raw material to finished product and uses any man-made additive and processing aid, it solves the problems, such as that prior art production brandy generally adds multiple additives or auxiliary agent, can not only reduce aroma and nutritive loss but also be good for the environment and human health.
Description
Technical field
The present invention relates to brewing technical fields, specifically relate to the high-quality brandy of zero addition of one kind and its brewing side
Method.
Background technique
Brandy (Brandy), initially comes from Dutch Brandewijn, means " wine fired or the wine that can be burnt ".
It says in the narrow sense, brandy is the distillation of grape made of fermented, distillation, oak barrel storage and aging, allotment using grape as raw material
Wine.Broadly, all using fruit as raw material, wine made of making after everfermentation ﹑ steaming evaporates the storage ageing of ﹑ oak barrel can all be referred to as
For brandy.Brandy is a kind of typical hard liquor.Strong drink（Spirit）Because logical with promoting blood circulation, invigorating blood circulation
Network, excited brain is fast, improve a poor appetite, enhance the efficacy of a drug, ward off the cold warming, relieving mental strain and helping sleep by force, relieve fatigue that effect is good, aromatic flavour is happy
People and one of become world-renowned drink containing ingredient needed for many human healths.Brandy is that the world six is big well-known strong
Wine（Liquor）（Brandy (Brandy), whiskey (Whisky), vodka (Vodka), gin（Gin）, Rum (Rum),
China white wine（Abbreviation white wine）(Spirits)）One of, because its color gracefulness is pleasing, taste is sweet ice-cold, continuous, has fine and smooth Portugal
Grape fruity, honest aroma and strong oak are fragrant, are quite liked by consumer, in the world, hard liquor occupies important in the market
Position.Brandy is usually referred to as " soul of grape wine " by people.There are many country for producing brandy in the world, such as western class
Secret Shandong ﹑ moral state ﹑ Nan Fei ﹑ Greece of grape tooth ﹑ U.S. state ﹑ of the tooth ﹑ meaning big benefit Portugal ﹑ etc., but it is the most famous with the brandy that France produces.And
In the domestic brandy of method, especially with Kang Nieke（Cognac）（Cognac）Area（For a town Zuo Gu of French Charente province）Production
It is optimal.Therefore, many countries also all use the first of France to carry out traditional zymotic recycling by raw material of grape in the world at present
Charente kettle formula distiller blends the technique of allotment again after distilling and then entering oak barrel prolonged cold storage to produce brandy, I
State is no exception, although the document or patent report of China's also other useful Production of fruit brandy in recent years, main
Using the technical method and technique of France, even vinosity evaluation criterion is also the correlation according to the brandy such as France production developed country
Standard and formulate, brandy is divided into four grades if China brandy standard GB/T 11856-2008, i.e.,：It is superfine
（X.O）, top grade（V.S.O.P）, level-one（V.O）And second level（Samsung and V.S）.Wherein, X.O minimum wine storage time is 6 years, V.S.O.P
Minimum wine storage time is 4 years, and level-one V.O minimum wine storage time is 3 years, and second level V.S minimum wine storage time is 2 years.Using traditional work such as above-mentioned France
Though skill can produce the pretty good brandy of quality, it is difficult to meet mass consumption demand because of production cycle length, high production cost,
Meanwhile the consistency to guarantee institute's qualities such as production brandy color, it is often required to add the multiple additives such as pigment, in distillation technique
On also all use " leaving out the beginning and the end " method, production later period will also apply a variety of filtering clarification techniques, can just produce qualified production
Product.Though the defects of use of multiple additives can overcome the disadvantages that boring inconsistent brandy color, insufficient fragrance, taste, covering smell,
But also often will appear floating fragrant, taste is short, fragrance is uncoordinated, vinosity it is violent be difficult to entrance, the problems such as palatability is poor, in addition can also interfere
Judgement of the people to wine storage time vinosity.In fact, due to most Wine additives（Such as pigment, sweetener, flavors and fragrances flavouring colour-regulating
Agent）And processing aid（Such as active carbon, diatomite, PVPP, resinae filtering agent --- this is almost the normal of all alcoholic enterprises
Use material）It is mostly synthetic or non-edible product, there is also serious safety issues for itself." leaving out the beginning and the end " steams
Though the impurity such as peculiar smell can be excluded by evaporating technology and a variety of filtering clarification techniques, also inevitably remove many in fragrant flavour volatile
Matter and the component for having certain health care or trophic function, thus, it can also make the mellow sense of brandy, strong fragrance degree, long spend and pleasant
Degree is greatly lowered, this is also the major reason that existing brandy production must add the additives such as hyperchromic flavouring flavour enhancing.In science and technology
Today of rapid development, as the improvement of people's living standards, people are more and more stronger to the pursuit desire of high-quality brandy, but
Current status is that not only brandy type is few for these reasons, and the kind of high-quality brandy is less, then, usually will appear
Fake and forged brandy floods market, shoddy confusion.On the other hand, with the development of industry of planting forest or fruit tress, fruits output increases,
Due to that can not consume the easy corruptibility with fruit in time, according to incompletely statistics, annual fresh fruit corruption loss rate is 30% or more.Though
So Spirits such as the fruit development & production such as some producer's grapes brandy in recent years, but because it is main or using tradition it is white
The production technology on blue ground, so being difficult to produce bright characteristic, quality more preferably brandy.
Summary of the invention
To overcome the shortcomings of existing product and technology or defect, this application provides the zero high-quality brandy of addition of one kind and its
Brewing method.It is bright using its appearance of brandy clarification of the application method brewing, attractive color, in golden yellow or pure gold is yellow or amber
Amber color, it is all with fruity outstanding, light oak perfume and mellow aroma and the wine newborn fragrance in conjunction with oak
Perfume coordination is strong, quiet and tastefully laid out, pleasant, and mouthfeel is submissive, sweet and clean, wine body is mellow, gentle perfume is pure, long times of aftertaste is pleasant, flavor is multiple
Miscellaneous, unique style, it is more fragrant and be in, typicalness it is strong, integrate a variety of fragrance aroma constituents such as fruity, aroma, radix aucklandiae, be a kind of
It is suitable that color fragrance is tempting, mouthfeel is relaxed, and health physics and chemistry sanitary index is substantially better than the pure natural brandy of country or international standard.
The invention is realized in this way:The zero high-quality brandy of addition of one kind, it refers to entirely produced from raw material to finished product
Cheng Zhongjun is not added manually and is used additives and the processing aids such as any flavors and fragrances pigment, directly fruit raw material through fruit
The selected inspection of raw material, removal of impurities, cleaning and sterilizing, broken → inoculation fermentation → wine liquid separate with skin slag → and differential pressure steaming wine → after-ripening →
Clarification bright, attractive color, fragrance made of the operation of the units such as oak barrel during aging → allotment → stabilization → inspection → finished product is brewed
It is pleasant, mouthfeel is pleasant, physical and chemical and sanitary index be substantially better than country or international standard pure natural health drink.Detailed operation stream
Journey is described below with processing step：
（1）The selected inspection of fruit raw material
The fruit raw material of use include but is not limited to one of red grape, white grape, pomegranate, apple, pears, hawthorn, jujube or
Its arbitrary proportion composition；
It should be noted that raw fruit should be noted that selection water as far as possible for the pure natural high-quality flavor for guaranteeing product when selecting
The fruit or attention moisture content enriched types fruit that divide rich content sugar content high and other moisture content limited kinds
The matched combined of fruit, pulp concentration when so as to preferably ensure to ferment avoid and reduce as far as possible amount of extra water use；Collocation
Combined principle is that the pulp viscosity after the fruit smashing of matched combined cannot be too greatly in favor of the smooth normal conveying of pulp
（It is pumped 6atm or less）Enter tank；
If brewing flavour brandy, the fruit pulp viscosity after selecting single fruit or matched combined is too sticky, can
It is diluted with purified water and uses sucrose sugar addition, but must assure that former pulp concentration not less than 70%, pulp sugar content is 16-
35%；
If brewing flavour brandy, attapulgite fruit feed moisture content is abundant but sugar content is relatively low, can be used freezing or
Vacuum concentrate methool enrichment materials, but viscosity, the mobility of raw material should not influence the normal conveying of material after concentration；Sugared concentration is equal
It should ensure that in the range of the alcoholic strength of final fermentation fruit wine is not less than 8%；
It preferably, is the pure natural peculiar flavour gone on smoothly with product for guaranteeing fermentation, if needing to adjust after selected fruit smashing
Acidity using natural fruit tune acid system is carried out that acid is adjusted to adjust sugar with the fruit of different sugar-acid ratios；
After determining to raw fruit kind or combinations thereof, the detection of reduced sugar and total acid should be carried out；
Raw fruit should be disease-free, clean nothing and rot and fringe shape or fruit shape is typical intact, fruit or fruit maturation are equal when selecting
It is even；
The non-fermented impurity such as washed and remove its leaf, carpopodium, pericarp or fruit stone to selected raw fruit；
After removal of impurities, fragmentation procedure is carried out to selected raw fruit；Hand breaking operation or mechanical may be selected when fragmentation procedure
Fragmentation procedure；It is preferred that Mechanical Crushing maneuver is used, to reduce living contaminants possibility；When Mechanical Crushing operates, it can be used
Mechanical equipment with broken Biodge device and spiral propeller；
Raw fruit pulp is transferred in the fermentor of Brewing equipment after finally will be broken；When being transferred to, it is preferred to use be pumped into mode, directly
It connects and squeezes into fruit pulp in fermentor；It is pumped into device specifically and the equipment such as single-screw (single screw) pump, impeller pump or Quimby pump can be used；
And before being transferred to, should fermentor pipe to Brewing equipment and its relevant equipment and facility carry out comprehensive CIP, SIP formula and clean
Disinfection or sterilization；It is described disinfection or sterilization mode include heat disappear or/and it is cold disappear, it is preferably hot to disappear and the cold combination to disappear；
The heat mode of disappearing includes hot water or/and steam, preferably moise-heat sterilization, to obtain better Disinfection Effect；The cold mode that disappears
Including UV, ozone or/and ethanol for disinfection, the preferably combination of ozone and ethanol for disinfection；
（2）Inoculation fermentation
To step（1）In be transferred in Brewing equipment fermentor pulp access strain, then ferment；When fermentation, fermentation temperature
Degree control is fermented 7-30 days at 15-34 DEG C；And carry out the detection of the indexs such as residual sugar, alcoholic strength；
In specific fermentation process, to obtain preferable fruit wine quality and ferment effect, when inoculation, preferably selects inoculation multi-cultur es and carries out
Temperature-variable fermentation, such as 4 kinds of selection inoculation fruit wine yeast, distillery yeast, brewer's yeast, lactic acid bacteria strains carry out temperature-variable fermentation（Temperature
Degree adjustment variation is primarily to adapting to the most suitable growth fermentation temperature of different strain and reaching best ferment effect）, it is specific and
Speech：
It needs, can be uniform by the most suitable fermentation time of different strain or non-homogeneous sets according to growth characteristic and whole fermentation period
It sets；For being uniformly arranged, it is assumed that fermentation period needs 28 days, is first inoculated with fruit wine yeast medium temperature（26 ~ 30 DEG C, preferably 28 DEG C）Hair
Ferment 7 days, inoculate distillery yeast high temperature（31 ~ 35 DEG C, preferably 34 DEG C）Fermentation 7 days, then low temperature（12 ~ 16 DEG C, preferably 15 DEG C）Hair
Ferment 7 days, last room temperature（18 ~ 25 DEG C, preferably 25 DEG C）Fermentation 7 days；
In fermentation process, it is preferred to use the fermentation of the operations such as temperature automatically controlled, automatic stirring, circulating fermentation, filtering clarification can be achieved
System equipment；
（3）Wine liquid is separated with skin slag
In step（2）After fermentation, it allows clear liquid to separate with skin slag using natural gravity sedimentation, is imported from flow liquid by tube pump
Settling tank, skin slag are separately deposited spare；
（4）Differential distillation
By step（3）Resulting pure mellow wine distills respectively with isolated skin slag, and pure mellow wine uses vacuum distillation method, does not pinch head and does not truncate,
It is preferred that it is 0.03-0.095MPa that the actual conditions of vacuum distillation method, which are vacuum degree,；Skin slag uses normal pressure → positive pressure → air-distillation
Method does not pinch head but truncates late, it is preferred to use normal pressure → positive pressure → atmospheric distillation in positive pressure operation condition be positive pressure pressure
It is 0.01-0.1 MPa；Then, it takes part pure mellow wine Spirit and skin slag Spirit to be mixed in a certain ratio rear normal pressure and steams multiple again
Wine is steamed, remaining wine is stand-by；
（5）After-ripening
Wine and remaining wine will be steamed again respectively at after-ripening 6-18 days within the scope of 12 ~ 46 DEG C up to after-ripening wine；It is preferred that using alternating temperature after-ripening side
Formula；Specifically：31 ~ 46 DEG C of first high temperature after-ripening 2-6 days, then 12 ~ 20 DEG C of low temperature after-ripening 2-6 days, 21 ~ 30 DEG C of after-ripening of last room temperature
2-6 days；
（6）Oak barrel during aging
The after-ripening wine of separate sources is pumped into oak barrel in ageing 30-330 days within the scope of 12-44 DEG C up to ageing wine；It is preferred that adopting
With oak barrel alternating temperature ageing mode；Specifically：31 ~ 45 DEG C of first high temperature after-ripening 10-110 days, then 10 ~ 20 DEG C of after-ripening 10- of low temperature
110 days, 21 ~ 30 DEG C of last room temperature after-ripening 10-110 days；
（7）Allotment
The ageing wine of separate sources different batches is needed to carry out by a certain percentage according to mouthfeel and quality to blend allotment；
（8）Stablize
To step（7）Deployed wine is cooked further stabilization processes 3-30 days；
（9）It examines, finished product
To step（8）The good wine of middle stabilization processes is tested, through after the assay was approved up to the zero high-quality brandy finished product of addition.
It is bright that clarification can be brewed in 60-360 days using the method for the present invention, golden yellow color or pure gold yellow or be in amber
Color, with fruity outstanding, light oak is fragrant and mellow aroma and the wine fragrance of new life, Zhu Xiang with oak in conjunction with
Coordinate strong, quiet and tastefully laid out, pleasant, mouthfeel is submissive, sweet and clean, wine body is mellow, gentle perfume is pure, long times of aftertaste is pleasant, flavor is complicated,
Unique style, it is more fragrant and be in, typicalness it is strong, integrate a variety of fragrance aroma constituents such as fruity, aroma, radix aucklandiae, health is physical and chemical
Sanitary index is substantially better than the high-quality brandy of pure natural zero addition of the prior art and country or international standard.
Compared with traditional white orchid local specialties and brewing technique, the present invention has following outstanding feature：
1, a kind of high-quality brandy of novel zero addition is provided for people, the wine attractive color, in golden yellow or pure gold is yellow or amber
Color, clarification are bright, and with fruity outstanding, light oak is fragrant and mellow aroma and the wine new life with oak in conjunction with
Fragrance, Zhu Xiang coordination is strong, quiet and tastefully laid out, pleasant, and mouthfeel is submissive, sweet and clean, wine body is mellow, gentle perfume is pure, long times of aftertaste is pleasant,
Flavor complexity, unique style, it is more fragrant and be in, typicalness it is strong, integrate a variety of fragrance aroma constituents such as fruity, aroma, radix aucklandiae,
It is that a kind of zero addition natural quality that healthy physical and chemical sanitary index is substantially better than the prior art and country or international standard is healthy
Drink；
2, a kind of novel brandy production method and technology are provided for people；The method of the present invention production cycle is than system brandy contracting
Short 6-15 times or more, solve the problems, such as that the strong drinks production cycle such as existing brandy long；
3, it solves prior art technology production brandy and generallys use artificial addition various additives and processing aid（Such as pigment
Deng）The problem of, can eliminate people must add multiple additives and processing aid to production brandy and cause health or uneasiness
The worry of full problem.
The beneficial effects of the invention are as follows：
1, a kind of novel brandy is provided for people, enriches brandy kind；
2, not only can be reduced fresh fruit corruption loss rate, but can effective solution fresh fruit be difficult to timely consumption problem；
3, the trouble and worry that man-made additive and various processing aids have an impact or damage to health can be eliminated；
4, the shortening of production cycle can not only reduce production cost, but also to can avoid businessman excessive competing on the brandy productive year
It strives, moreover it is possible to help that consumer is correctly guided more than to lean on the time to the judgement of vinosity superiority and inferiority, there are many more key factors to determine
The quality of vinosity.
Specific embodiment
Explanation is further explained to the application below with reference to embodiment.Before introducing specific embodiment, with regard to following realities
It applies Experimental Background situation in part in example and briefly introduces and be described as follows.
In following embodiments, related fruit raw material is commercially available high-quality fresh fruit, non-dry fruit；And it is realized in concrete technology
In the process, the associated process equipment of inventor's designed, designed is preferentially used（Referring specifically to《A kind of self-loopa fermentor and more function
It can fruit wine brewing device》, application number：2017108733150, PCT/CN2018/086099）, to preferably ensure related sterile
Change operation.
Embodiment l：
The brewing method of the zero high-quality brandy of addition of the present embodiment, comprises the technical steps that:
（1）The selected inspection of raw fruit
Fruit variety uses Cabernet Sauvignon and Mei Le grape；
With reference to aforementioned claim selected raw material fruit, removal of impurities and fragmentation procedure are then carried out；
Finally broken pulp is pumped into the fermentation tank of Brewing equipment；
Before being transferred to, fermentor pipe and its relevant equipment and facility to Brewing equipment carry out comprehensive CIP, SIP formula cleaning and sterilizing
Sterilization；
Pay attention to：Broken pulp must be all transferred in fermentor；
（2）Multi-cultur es temperature-variable fermentation
First it is inoculated with fruit wine yeast medium temperature（28℃）Fermentation 2 days, inoculates distillery yeast high temperature（34℃）Fermentation 2 days, inoculates beer
Brewer yeast low temperature（15℃）Fermentation 2 days, last inoculating lactic acid bacterium room temperature（25℃）Fermentation 2 days；
（3）Wine liquid is separated with skin slag
In step（2）After fermentation, it allows clear liquid to separate with skin slag using natural gravity sedimentation, is imported from flow liquid by tube pump
Settling tank, skin slag are separately deposited spare；
（4）Differential distillation
By step（3）Resulting pure mellow wine distills respectively with isolated skin slag, and pure mellow wine uses vacuum distillation method, does not pinch head and does not truncate,
The actual conditions of vacuum distillation method are that vacuum degree is 0.095MPa；Skin slag uses normal pressure → positive pressure → atmospheric distillation, does not pinch head
But it truncates late, the positive pressure operation condition in normal pressure → positive pressure → atmospheric distillation used is 0.1 MPa for positive pressure pressure；So
Afterwards, it takes part pure mellow wine Spirit and skin slag Spirit to be mixed in a certain ratio rear normal pressure and steams to steam wine again again, remaining wine is stand-by；
（5）Alternating temperature after-ripening
Wine and remaining wine will be steamed again respectively at after-ripening 6-18 days within the scope of 12 ~ 46 DEG C up to after-ripening wine；Using alternating temperature after-ripening mode；Tool
For body：First high temperature（46℃）After-ripening 5 days, then low temperature（12℃）After-ripening 2 days, last room temperature（25℃）After-ripening 3 days；
（6）Oak barrel during aging
The after-ripening wine of separate sources is pumped into oak barrel in ageing 30-330 days within the scope of 12-44 DEG C up to ageing wine；Using rubber
Wooden barrel alternating temperature ageing mode；Specifically：The after-ripening 30 days of 44 DEG C of first high temperature, then the after-ripening 90 days of 12 DEG C of low temperature, 25 DEG C of last room temperature
After-ripening 30 days；
（7）Allotment
The ageing wine of separate sources different batches is needed to carry out by a certain percentage according to mouthfeel and quality to blend allotment；
（8）Stablize
To step（7）Deployed wine is cooked further stabilization processes 10 days；
（9）It examines, finished product
To step（8）The good wine of middle stabilization processes is tested, through after the assay was approved up to the zero high-quality brandy finished product of addition.
The sense organ and physics and chemistry and sanitary index for the 1 batch brandy made to the present embodiment are detected, as a result such as the following table 1
With shown in table 2.
1 organoleptic indicator of table
2 physics and chemistry of table and sanitary index
Note：a：National Standard of the People's Republic of China's GBT11856-2008 brandy；b:Chinese agriculture green food standard NY-
T-432-2014 green food white wine；c:National Standard of the People's Republic of China's GB2757-2012 national food safety standard
Spirit and its assembled alcoholic drinks；Similarly hereinafter.
As can be seen from Table 2, the brandy made using the present invention, it is obvious with the long-drawn-out several safety indexs closed of human life and health
Better than domestic and foreign current standard；Wherein, the content of the methanol with strong blinding lethal effect is 0.1g/L, is Chinese people's republicanism
The 1/20 of state's standard GB/T 2757-2012 national food safety standard-Spirit and its assembled alcoholic drinks limit value 2.0g/L, than
Chinese agriculture green food standard NY-T-432-2014 green food-Chinese sprits standard it is low 1 times it is more；With cause dementia and to more
Internal organs have the heavy metal lead of serious detrimental effect（Pb）Content than Chinese agriculture green food standard NY-T-432-2014 green
Food-white wine limited amount 1/10 is also low；Cyanide content with high lethal is zero, is not detected at all；And it determines
The key index of brandy quality, non-alcohol volatile matter total amount (volatile acid+esters+aldehydes+furfural+advanced in product of the present invention
Alcohol）Content be 4.36g/L, than five-star strong drink in the world --- the content of XO grades of brandy（2.5g/L）
（GBT11856-2008 brandy standard specified value）Also it is higher by 74.4%.
Consolidated statement 1, table 2 result it is known that the brandy that the present invention makes, either organoleptic attribute or physical and chemical
Sanitary index, a kind of quality product of can yet be regarded as.
Embodiment 2
The preparation process and related request of the present embodiment are substantially with embodiment 1, but adjustment member operation is as follows：
Step（1）In, fruit selects pomegranate；
Step（2）In, temperature-variable fermentation total period is 30 days（Different temperatures cycle time equal length）；
Step（4）In, when differential distillation, vacuum degree when vacuum distillation is 0.03MPa；Positive pressure operation condition is for positive pressure pressure
0.01 MPa；
Step（5）In, alternating temperature after-ripening total period is 18 days（Different temperatures cycle time equal length）；
Step（6）In, the oak barrel alternating temperature ageing time is 30 days（Different temperatures cycle time equal length）；
Step（8）In, stabilization processes 3 days.
Embodiment 3
The preparation process and related request of the present embodiment are substantially with embodiment 1, but adjustment member operation is as follows：
Step（1）In, fruit selects apple and pears；
Step（2）In, temperature-variable fermentation total period is 7 days（Different temperatures cycle time equal length）；
Step（4）In, when differential distillation, vacuum degree when vacuum distillation is 0.04MPa；Positive pressure operation condition is for positive pressure pressure
0.02 MPa；
Step（5）In, alternating temperature after-ripening total period is 6 days（Different temperatures cycle time equal length）；
Step（6）In, the oak barrel alternating temperature ageing time is 330 days（Different temperatures cycle time equal length）；
Step（8）In, stabilization processes 30 days.
Embodiment 4
The preparation process and related request of the present embodiment are substantially with embodiment 1, but adjustment member operation is as follows：
Step（1）In, fruit selects hawthorn, jujube and pears；
Step（2）In, temperature-variable fermentation total period is 27 days（Different temperatures cycle time equal length）；
Step（4）In, when differential distillation, vacuum degree when vacuum distillation is 0.05MPa；Positive pressure operation condition is for positive pressure pressure
0.03 MPa；
Step（5）In, alternating temperature after-ripening total period is 9 days（Different temperatures cycle time equal length）；
Step（6）In, the oak barrel alternating temperature ageing time is 70 days（Different temperatures cycle time equal length）；
Step（8）In, stabilization processes 6 days.
Embodiment 5
The preparation process and related request of the present embodiment are substantially with embodiment 1, but adjustment member operation is as follows：
Step（1）In, fruit selects white grape, hawthorn, jujube and pears；
Step（2）In, temperature-variable fermentation total period is 18 days（Different temperatures cycle time equal length）；
Step（4）In, when differential distillation, vacuum degree when vacuum distillation is 0.06MPa；Positive pressure operation condition is for positive pressure pressure
0.05 MPa；
Step（5）In, alternating temperature after-ripening total period is 11 days（Different temperatures cycle time equal length）；
Step（6）In, the oak barrel alternating temperature ageing time is 140 days（Different temperatures cycle time equal length）；
Step（8）In, stabilization processes 12 days.
Embodiment 6
The preparation process and related request of the present embodiment are substantially with embodiment 1, but adjustment member operation is as follows：
Step（1）In, fruit selects red grape, apple, hawthorn, jujube and pears；
Step（2）In, temperature-variable fermentation total period is 10 days（Different temperatures cycle time equal length）；
Step（4）In, when differential distillation, vacuum degree when vacuum distillation is 0.07MPa；Positive pressure operation condition is for positive pressure pressure
0.07 MPa；
Step（5）In, alternating temperature after-ripening total period is 13 days（Different temperatures cycle time equal length）；
Step（6）In, the oak barrel alternating temperature ageing time is 210 days（Different temperatures cycle time equal length）；
Step（8）In, stabilization processes 18 days.
Embodiment 7
The preparation process and related request of the present embodiment are substantially with embodiment 1, but adjustment member operation is as follows：
Step（1）In, fruit select Cabernet Sauvignon, Mei Lu often, apple, hawthorn, jujube and pears；
Step（2）In, temperature-variable fermentation total period is 24 days（Different temperatures cycle time equal length）；
Step（4）In, when differential distillation, vacuum degree when vacuum distillation is 0.082MPa；Positive pressure operation condition is positive pressure pressure
It is 0.09 MPa；
Step（5）In, alternating temperature after-ripening total period is 15 days（Different temperatures cycle time equal length）；
Step（6）In, the oak barrel alternating temperature ageing time is 280 days（Different temperatures cycle time equal length）；
Step（8）In, stabilization processes 24 days.
It should be noted that the raw material type and proportion of material used in zero addition brandy prepared by above-described embodiment 1 ~ 7
It is different, specially（It is below mass percentage）：
Raw material A（Embodiment 1）：Cabernet Sauvignon 50%+ U.S. happy 50%；
Raw material B（Embodiment 2）：Pomegranate 100%；
Raw material C（Embodiment 3）：Apple 40%+ pears 60%；
Raw material D（Embodiment 4）：Hawthorn 20%+ jujube 20%+ pears 60%；
Raw material E（Embodiment 5）：White grape 40%+ hawthorn 15%+ jujube 15%+ pears 30%；
Raw material F（Embodiment 6）：Red grape 40%+ apple 10%+ hawthorn 10%+ jujube 10%+ pears 30%；
Raw material G（Embodiment 7）：The happy 20%+ apple 10%+ hawthorn 10%+ jujube 10%+ pears 20% of Cabernet Sauvignon 30%+ U.S..
Further, the wine brewing effect of the raw material to different fruit and different proportion and different process compares analysis,
See Table 3 for details for the analysis test result of sense organ and physical and chemical sanitary index.
As can be seen from Table 3, it is used not using the fruit of different type different quality proportion as raw material by herein described zymotechnics
With the brandy of technique brewing, although in alcoholic strength, non-alcohol volatile matter total amount (volatile acid+esters+aldehydes+furfural+advanced
Alcohol）There is different on equal physical and chemical indexes, the brandy acidity made with D raw material is slightly larger but has no effect on quality, in appearance, clear
Spending clearly in almost the same, mouthfeel all respectively has outside feature, influence human health key safety physics and chemistry sanitary index such as lead,
In the content of methanol etc., herein described zymotechnics, which can brew, is substantially better than the prior art or existing national or international standard
High-quality brandy.Even if can still brew brandy best in quality using single raw material.
Embodiment 8
Further, the application is with the happy 35%+ Cabernet Gernischt 30% of Cabernet Sauvignon 35%+ U.S.（Mass percent）3 kinds of fruit be original
Material has studied the different types of strain of inoculation to made brandy quality and flavor using process described in embodiment 1
It influences, as a result as shown in table 4 below.
As can be seen from Table 4, it is raw material with 3 kinds of happy 35%+ Cabernet Gernischts 30% of fruit Cabernet Sauvignon 35%+ U.S., is inoculated with different types of bacterium
Kind using same process condition carry out wine-making the result shows that, be inoculated with different types of strain to the physics and chemistry of made brandy
Index Influence is little, and influences on the organoleptic indicator of made brandy significant, that is to say, that is inoculated with different types of strain to institute
It makes the mouthfeel of brandy, fragrance, flavor typicalness etc. to be affected, multi-cultur es combined inoculation ferment effect is best, single
Although strain, which can also ferment, well obtains good product, the produced brandy vinosity of distillery yeast is strong, a bit rushes, beer
The produced brandy of brewer yeast has a little beer taste, and the diversity and harmony of the made product fragrance of single fruit wine yeast want inferior
In multiple bacteria compound fermentation.
In conclusion either using single fruit or various fruits, herein described zymotechnics can brew high quality white
Lan Di.Especially on the physical and chemical sanitary index of safety for influencing human health, herein described zymotechnics can be brewed
It is substantially better than the brandy of the prior art or existing country or international standard.
The present invention is not limited to embodiments described above.
Claims (8)
1. the brewing method of the zero high-quality brandy of addition of one kind, which is characterized in that the concrete technology flow process of this method is：Fruit is former
The selected inspection of material, removal of impurities, cleaning and sterilizing, broken → inoculation fermentation → wine liquid separate → differential pressure steaming wine → after-ripening → rubber with skin slag
Wooden barrel ageing → allotment → stabilization → inspection → finished product；Detailed operating process is described below with processing step：
（1）The selected inspection of fruit raw material
The fruit raw material of use include but is not limited to one of red grape, white grape, pomegranate, apple, pears, hawthorn, jujube or
Its arbitrary proportion composition；
After being determined to raw fruit kind or combinations thereof, washs and remove non-fermented impurity；After removal of impurities, to selected raw material
Fruit carries out fragmentation procedure；Raw fruit pulp is transferred in the fermentor of Brewing equipment after finally will be broken；
（2）Inoculation fermentation
To step（1）In be transferred in Brewing equipment fermentor pulp access strain, then ferment；When fermentation, fermentation temperature
Degree control is fermented 7-30 days at 15-34 DEG C；
（3）Wine liquid is separated with skin slag
In step（2）After fermentation, it allows clear liquid to separate with skin slag using natural gravity sedimentation, is imported from flow liquid by tube pump
Settling tank, skin slag are separately deposited spare；
（4）Differential distillation
By step（3）Resulting pure mellow wine distills respectively with isolated skin slag, and pure mellow wine uses vacuum distillation method, does not pinch head and does not truncate；
Skin slag uses normal pressure → positive pressure → atmospheric distillation, does not pinch head but truncates late；Then, part pure mellow wine Spirit and skin slag is taken to distill
Wine is mixed in a certain ratio rear normal pressure and steams to steam wine again again, and remaining wine is stand-by；
（5）After-ripening
Wine and remaining wine will be steamed again respectively at after-ripening 6-18 days within the scope of 12 ~ 46 DEG C up to after-ripening wine；
（6）Oak barrel during aging
The after-ripening wine of separate sources is pumped into oak barrel in alternating temperature ageing 30-330 days within the scope of 12-44 DEG C up to ageing wine；
（7）Allotment
The ageing wine of separate sources different batches is needed to carry out by a certain percentage according to mouthfeel and quality to blend allotment；
（8）Stablize
To step（7）Deployed wine is cooked further stabilization processes 3-30 days；
（9）It examines, finished product
To step（8）The good wine of middle stabilization processes is tested, through after the assay was approved up to the zero high-quality brandy finished product of addition.
2. the brewing method of the zero high-quality brandy of addition of one kind as described in claim 1, which is characterized in that the zymotechnics
Step（2）In, be successively inoculated with 4 kinds of fruit wine yeast, distillery yeast, brewer's yeast, lactic acid bacteria strains and carry out temperature-variable fermentations, it is specific and
Speech：
26 ~ 30 DEG C of fruit wine yeast medium temperature fermentations are first inoculated with, 31 ~ 35 DEG C of distillery yeast high temperature fermentations, then 12 ~ 16 DEG C of low temperature are inoculated
Fermentation, 18 ~ 25 DEG C of last room temperature fermentations.
3. the brewing method of the zero high-quality brandy of addition of one kind as described in claim 1, which is characterized in that the excise law
Step（4）In, the actual conditions of vacuum distillation method are that vacuum degree is 0.03-0.095MPa；Normal pressure → positive pressure → normal pressure of use
It is 0.01-0.1 MPa that positive pressure operation condition in the way of distillation, which is positive pressure pressure,.
4. the brewing method of the zero high-quality brandy of addition of one kind as described in claim 1, which is characterized in that the zymotechnics
Step（5）In, using alternating temperature after-ripening mode；Specifically：31 ~ 46 DEG C of first high temperature after-ripening 2-6 days, then 12 ~ 20 DEG C of after-ripening of low temperature
2-6 days, 21 ~ 30 DEG C of last room temperature after-ripening 2-6 days.
5. the brewing method of the zero high-quality brandy of addition of one kind as described in claim 1, which is characterized in that the zymotechnics
Step（6）In, using oak barrel alternating temperature ageing mode；Specifically：31 ~ 45 DEG C of first high temperature after-ripening 10-110 days, then low temperature 10 ~
20 DEG C after-ripening 10-110 days, 21 ~ 30 DEG C of last room temperature after-ripening 10-110 days.
6. the brewing method of the zero high-quality brandy of addition of one kind as described in claim 1, which is characterized in that the brewing side
Method is in implementation process, since, to finished product out, whole process is completed in a closed brewing system inoculation fermentation.
7. such as the brewing method of the high-quality brandy of any one of claim 1 ~ 6 zero addition, which is characterized in that with quality percentage
Number meter, raw fruit Combination Design are：
Raw material a：Cabernet Sauvignon 50%+ U.S. happy 50%；
Raw material b：Pomegranate 100%；
Raw material c：Apple 40%+ pears 60%；
Raw material d：Hawthorn 20%+ jujube 20%+ pears 60%；
Raw material e：White grape 40%+ hawthorn 15%+ jujube 15%+ pears 30%；
Raw material f：Red grape 40%+ apple 10%+ hawthorn 10%+ jujube 10%+ pears 30%；
Or raw material g：The happy 20%+ apple 10%+ hawthorn 10%+ jujube 10%+ pears 20% of Cabernet Sauvignon 30%+ U.S..
8. the brandy made using the brewing method of the zero high-quality brandy of addition described in claim 7.
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| CN110272791A (en) * | 2019-08-02 | 2019-09-24 | 马祖生物科技(福建)有限责任公司 | A kind of processing method of brandy |
| CN110317698A (en) * | 2019-07-23 | 2019-10-11 | 长顺丹索亚刺梨庄园有限公司 | A kind of production method of Rosa roxburghii Tratt white wine |
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