CN109097234A - A kind of production method of allotment type persimmon brandy - Google Patents
A kind of production method of allotment type persimmon brandy Download PDFInfo
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- CN109097234A CN109097234A CN201811029398.6A CN201811029398A CN109097234A CN 109097234 A CN109097234 A CN 109097234A CN 201811029398 A CN201811029398 A CN 201811029398A CN 109097234 A CN109097234 A CN 109097234A
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- 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
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Abstract
The present invention provides a kind of production method of allotment type persimmon brandy, include the following steps: the selection of (1) raw material and processing, (2) persimmon removes the peel crushing and beating, (3) squeezing is handled, (4) it clarifies, (5) it deploys, (6) ageing.It is an advantage of the invention that the persimmon quality used is good, early period takes away the puckery taste, obtained persimmon concentration juice is limpid, and the brandy deployed with Ugni Blanc grape brandy former wine is clear, glittering and translucent in golden yellow, with unique fruity, dry fruit is fragrant, persimmon is fragrant, graceful aroma and wooden barrel are fragrant, various fragrance fusion one, strong, harmonious, it is taste and sweet mouthfeel, mellow, fine and smooth, complete, it enjoys endless aftertastes.
Description
Technical field
The invention belongs to brewing technical fields, more particularly, to a kind of production method of allotment type persimmon brandy.
Background technique
Persimmon is the fruit of Ebenaceae deciduous tree plant persimmon.Kind is a lot of.There are Hebei, Beijing, Henan, mountain in the main place of production
The provinces and cities such as east, Shanxi, well-known variety have big a kind of persimmon, and average to weigh 224 grams, 450 grams maximum, fruit is oblate, and there are contriction, product in centre
It is of fine quality good, seedless, high yield.High village persimmon is also famous kind, and the main place of production is Changping County, Beijing county, and fruit is big, every 500 gram 3~4
A, there is cross longitudinal furrow in short cylindrical shape, fruit face, and contriction is shallower, sweet.How drying persimmon is at dried persimmon, also known as persimmon in addition to fresh food
Peach can be used as dessert filling.Persimmon is that people prefer edible fruit, and sweet palatable, full of nutrition, many people also like
Winter eats jelly persimmon, different from other taste.Persimmon nutritive value is very high, contained vitamin and sugared part 1~2 times of left side higher than general fruit
It is right.If one is eaten 1 persimmon for people one day, the vitamin C absorbed is substantially just able to satisfy the half of one day requirement, institute
With eating a little persimmons is very beneficial to human health.
Contain many reduced sugars in persimmon fruit.Main component is glucose, fructose and mannitol.These sugar are through alcoholic fermentation
Effect, resolves into alcohol and carbon dioxide, is suitable for making wine, persimmon wine can make lung fluid, clearing away heat to stop bleeding, and puckery intestines invigorating the spleen is relieved the effect of alcohol
Decompression.But the persimmon wine mouthfeel obtained at present is single, alcoholic strength is lower.
Brandy is a kind of Spirit, using fruit as raw material, is made after everfermentation ﹑ steaming evaporates ﹑ storage.Persimmon is direct
It is poor to cook brandy mouthfeel.
Summary of the invention
In view of this, the present invention is directed to propose a kind of production method of allotment type persimmon brandy, available persimmon taste
Brandy, mouthfeel is also relatively good.
In order to achieve the above objectives, technical solution used by method of the invention is a kind of life of allotment type persimmon brandy
Production method, includes the following steps:
(1) raw material selection and processing, select Beijing-tianjin-hebei Region to produce, natural maturity, disease-free decayed fruit, sugar content 16-24%'s
Big persimmon, take away the puckery taste after-ripening or the ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution using 300-500ppm naturally, inside sprinkling persimmon, seals normal temperature storage,
The rear venting that takes away the puckery taste is handled 12-24 hours, makes persimmon dry tack free, excludes bad air；
(2) persimmon removes the peel crushing and beating, adds 70-80mg/L sulfur dioxide in pulp, mixes, adds pectase in pulp
3-5g/100L is mixed, 16-20 DEG C enzyme digestion reaction 4-6 hour, place -6 DEG C--9 DEG C of outdoor in winter, low temperature places holding
3-5 days, detection pulp internal temperature reached -6 DEG C to -9 DEG C, and forms stable frost, detects concentrated liquid pol, reaches
310-360g/L, cryogenic freezing are qualified；
(3) squeezing is handled, and under the conditions of -6 DEG C to -9 DEG C of external temperature, is carried out squeezing processing, is used 100-150 purpose
Filter cloth carries out filters pressing, is press-filtered out extract, pol 310-360g/L, crushing juice rate 6-10%；
(4) it clarifies, the inspissated juice that step (3) obtains, clarified supernatant removes pulp precipitating, obtain persimmon through centrifugal treating
Son concentration juice；
(5) it deploys, is obtained using alcoholic strength in the Ugni Blanc grape brandy former wine of 63-68% (v/v) and step (4)
Persimmon concentration juice is deployed, obtained allotment wine alcoholic strength 41-43% (v/v), pol 120-140g/L；
(6) ageing, the allotment wine that step (5) is obtained continue ageing 2 years in brandy oak barrel, obtain persimmon after bucket out
Sub- brandy, alcoholic strength 40-42% (v/v), pol is in 125-135g/L.
Preferably, using ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution after 4-6 days, persimmon deastringent softens step (1), takes away the puckery taste 14-20 days and takes off naturally
Puckery softening.
Preferably, the pectase of step (2) addition is white wine pectase.
Preferably, step (4) clarification is that 0 DEG C of -4 DEG C of low temperature is clarified 6-8 hours naturally or clarified with bentonite 0.6-0.8g/L.
Preferably, the Ugni Blanc grape brandy former wine that step (5) uses in brandy oak barrel ageing 2 years with
On, the volume ratio of Ugni Blanc grape brandy former wine and the green juice of persimmon concentration is 1.5-2:1.
The higher persimmon wine that does of big persimmon sugar content that is produced from Beijing-Tianjin Ji is good in taste, but if directly cooks brandy with persimmon
Mouthfeel is not fine.Processing method of the invention solves the problems, such as this.Process characteristic of the invention:
1, carrying out freezing before squeezing processing after digesting makes pulp internal temperature reach -6 DEG C to -9 DEG C, and is formed stable
Frost, at this moment concentrated liquid pol reaches 310-360g/L；
2, squeezing is handled, and is carried out under the conditions of -6 DEG C to -9 DEG C of external temperature, guarantees that pulp pol is maintained at 310-
360g/L；
3, it not through everfermentation but by obtained persimmon concentration juice and the allotment of Ugni Blanc grape brandy former wine, obtains
Brandy mouthfeel it is more preferable, mouthfeel is more thick and heavy, and fragrance is more complicated.
It is an advantage of the invention that the persimmon quality used is good, early period takes away the puckery taste, and obtained persimmon concentration juice is limpid, with
The brandy that Ugni Blanc grape brandy former wine is deployed is clear, glittering and translucent in golden yellow, has unique fruit
It is fragrant, dry fruit is fragrant, persimmon is fragrant, graceful aroma and wooden barrel are fragrant, various fragrance fusion one, strong, harmonious, taste and sweet mouthfeel, mellow, thin
It is greasy, complete, it enjoys endless aftertastes.
Specific embodiment
Following embodiment pectase is that fluorine moral Products, model are as follows: white wine pectase CL, HC etc. are drawn by France.
Embodiment 1
A kind of production method of allotment type persimmon brandy, includes the following steps:
(1) raw material selection and processing, select Beijing-tianjin-hebei Region to produce, natural maturity, disease-free decayed fruit, sugar content 16-24%'s
Big persimmon, softening of taking away the puckery taste of taking away the puckery taste naturally 14 days, the rear venting that takes away the puckery taste are handled 12 hours, make persimmon dry tack free, exclude bad air；
(2) persimmon removes the peel crushing and beating, adds 70mg/L sulfur dioxide in pulp, mixes, adds white wine in pulp
Pectase CL3g/100L is mixed, 16-20 DEG C enzyme digestion reaction 4 hours, place -6 DEG C--9 DEG C of outdoor in winter, low temperature is placed
It is kept for 3 days, detection pulp internal temperature reaches -6 DEG C to -9 DEG C, and forms stable frost, detects concentrated liquid pol, reaches
To 310g/L, cryogenic freezing qualification；
(3) squeezing is handled, and under the conditions of -6 DEG C to -9 DEG C of external temperature, is carried out squeezing processing, is used the filter cloth of 100 mesh
Filters pressing is carried out, extract, pol 310g/L, crushing juice rate 10% are press-filtered out；
(4) clarify, the inspissated juice that step (3) obtains, 0 DEG C of -4 DEG C of low temperature clarify 6 hours naturally, supernatant through centrifugation at
Reason, removal pulp precipitating obtain persimmon concentration juice；
(5) it deploys, the persimmon obtained using alcoholic strength in the Ugni Blanc grape brandy former wine of 63% (v/v) and step (4)
Son concentration juice is deployed according to volume ratio 1.5:1, obtained allotment wine alcoholic strength 41% (v/v), pol 120g/L；It uses
Ugni Blanc grape brandy former wine ageing 2 years or more in brandy oak barrel；
(6) ageing, the allotment wine that step (5) is obtained continue ageing 2 years in brandy oak barrel, obtain persimmon after bucket out
Sub- brandy, alcoholic strength 40% (v/v), pol is in 125g/L.
Embodiment 2
A kind of production method of allotment type persimmon brandy, includes the following steps:
(1) raw material selection and processing, select Beijing-tianjin-hebei Region to produce, natural maturity, disease-free decayed fruit, sugar content 16-24%'s
Big persimmon is sprayed inside persimmon using the ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution of 300ppm, is sealed normal temperature storage 6 days, the rear venting that takes away the puckery taste processing 20
Hour, make persimmon dry tack free, excludes bad air；
(2) persimmon removes the peel crushing and beating, adds 75mg/L sulfur dioxide in pulp, mixes, adds white wine in pulp
Pectase HC 4g/100L is mixed, 16-20 DEG C enzyme digestion reaction 5 hours, place -6 DEG C--9 DEG C of outdoor in winter, low temperature is put
Holding 4 days is set, detection pulp internal temperature reaches -6 DEG C to -9 DEG C, and forms stable frost, concentrated liquid pol is detected,
Reach 340g/L, cryogenic freezing is qualified；
(3) squeezing is handled, and under the conditions of -6 DEG C to -9 DEG C of external temperature, is carried out squeezing processing, is used the filter cloth of 120 mesh
Filters pressing is carried out, extract, pol 340g/L, crushing juice rate 7% are press-filtered out；
(4) clarify, the inspissated juice that step (3) obtains, 0 DEG C of -4 DEG C of low temperature clarify 7 hours naturally, supernatant through centrifugation at
Reason, removal pulp precipitating obtain persimmon concentration juice；
(5) it deploys, the persimmon obtained using alcoholic strength in the Ugni Blanc grape brandy former wine of 65% (v/v) and step (4)
Son concentration juice is deployed according to volume ratio 2:1, obtained allotment wine alcoholic strength 42% (v/v), pol 130g/L；It uses
Ugni Blanc grape brandy former wine is ageing 2 years or more in brandy oak barrel；
(6) ageing, the allotment wine that step (5) is obtained continue ageing 2 years in brandy oak barrel, obtain persimmon after bucket out
Sub- brandy, alcoholic strength 41% (v/v), pol is in 130g/L.
Embodiment 3
A kind of production method of allotment type persimmon brandy, includes the following steps:
(1) raw material selection and processing, select Beijing-tianjin-hebei Region to produce, natural maturity, disease-free decayed fruit, sugar content 16-24%'s
Big persimmon is sprayed inside persimmon using the ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution of 500ppm, is sealed normal temperature storage 4 days, the rear venting that takes away the puckery taste processing 24
Hour, make persimmon dry tack free, excludes bad air；
(2) persimmon removes the peel crushing and beating, adds 80mg/L sulfur dioxide in pulp, mixes, adds white wine in pulp
Pectase HC 5g/100L is mixed, 16-20 DEG C enzyme digestion reaction 6 hours, place -6 DEG C--9 DEG C of outdoor in winter, low temperature is put
Holding 5 days is set, detection pulp internal temperature reaches -6 DEG C to -9 DEG C, and forms stable frost, concentrated liquid pol is detected,
Reach 360g/L, cryogenic freezing is qualified；
(3) squeezing is handled, and under the conditions of -6 DEG C to -9 DEG C of external temperature, is carried out squeezing processing, is used the filter cloth of 150 mesh
Filters pressing is carried out, extract, pol 360g/L, crushing juice rate 6% are press-filtered out；
(4) clarify, the inspissated juice that step (3) obtains, 0 DEG C of -4 DEG C of low temperature clarify 8 hours naturally, supernatant through centrifugation at
Reason, removal pulp precipitating obtain persimmon concentration juice；
(5) it deploys, the persimmon obtained using alcoholic strength in the Ugni Blanc grape brandy former wine of 68% (v/v) and step (4)
Son concentration juice is deployed according to volume ratio 1.8:1, obtained allotment wine alcoholic strength 43% (v/v), pol 120-140g/L；
The Ugni Blanc grape brandy former wine used is ageing 2 years or more in brandy oak barrel；
(6) ageing, the allotment wine that step (5) is obtained continue ageing 2 years in brandy oak barrel, obtain persimmon after bucket out
Sub- brandy, alcoholic strength 42% (v/v), pol is in 135g/L.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (5)
1. a kind of production method of allotment type persimmon brandy, which comprises the steps of:
(1) raw material selection and processing, select Beijing-tianjin-hebei Region to produce, natural maturity, disease-free decayed fruit, the big persimmon of sugar content 16-24%
Son, take away the puckery taste after-ripening or the ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution using 300-500ppm naturally, inside sprinkling persimmon, seals normal temperature storage, takes away the puckery taste
Rear venting is handled 12-24 hours, makes persimmon dry tack free, excludes bad air；
(2) persimmon removes the peel crushing and beating, adds 70-80mg/L sulfur dioxide in pulp, mixes, pectase 3- is added in pulp
5g/100L is mixed, 16-20 DEG C enzyme digestion reaction 4-6 hour, place -6 DEG C--9 DEG C of outdoor in winter, low temperature places holding 3-
5 days, detection pulp internal temperature reached -6 DEG C to -9 DEG C, and forms stable frost, detects concentrated liquid pol, reaches
310-360g/L, cryogenic freezing are qualified；
(3) squeezing is handled, and under the conditions of -6 DEG C to -9 DEG C of external temperature, is carried out squeezing processing, is used the filter cloth of 100-150 mesh
Filters pressing is carried out, extract, pol 310-360g/L, crushing juice rate 6-10% are press-filtered out；
(4) it clarifies, the inspissated juice that step (3) obtains, clarified supernatant removes pulp precipitating, it is dense to obtain persimmon through centrifugal treating
Contracting juice；
(5) it deploys, the persimmon obtained using alcoholic strength in the Ugni Blanc grape brandy former wine of 63-68% (v/v) and step (4)
Concentration juice is deployed, obtained allotment wine alcoholic strength 41-43% (v/v), pol 120-140g/L；
(6) ageing, the allotment wine that step (5) is obtained continue ageing 2 years in brandy oak barrel, and it is white to obtain persimmon after bucket out
Blue ground wine, alcoholic strength 40-42% (v/v), pol is in 125-135g/L.
2. a kind of production method of allotment type persimmon brandy according to claim 1, which is characterized in that step (1) makes
After ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution 4-6 days, persimmon deastringent softens, softening of taking away the puckery taste of taking away the puckery taste naturally 14-20 days.
3. a kind of production method of allotment type persimmon brandy described in claim 1, which is characterized in that the fruit of step (2) addition
Glue enzyme is white wine pectase.
4. a kind of production method of allotment type persimmon brandy described in claim 1, which is characterized in that step (4) clarification is 0
DEG C -4 DEG C of low temperature are clarified 6-8 hours naturally or are clarified with bentonite 0.6-0.8g/L.
5. a kind of production method of allotment type persimmon brandy described in claim 1, which is characterized in that step (5) uses white
Beautiful secondary rainbow grape brandy former wine is ageing 2 years or more in brandy oak barrel, Ugni Blanc grape brandy former wine and persimmon
The volume ratio that juice is concentrated is 1.5-2:1.
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Application publication date: 20181228 |