CN110184158A - A method of brandy is manufactured using pineapple - Google Patents
A method of brandy is manufactured using pineapple Download PDFInfo
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- CN110184158A CN110184158A CN201910547505.2A CN201910547505A CN110184158A CN 110184158 A CN110184158 A CN 110184158A CN 201910547505 A CN201910547505 A CN 201910547505A CN 110184158 A CN110184158 A CN 110184158A
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- pineapple
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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
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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
-
- 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)
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a kind of methods using pineapple manufacture brandy, include the following steps: that (1) raw material selects: selecting fresh pineapple for raw material, it is desirable that pineapple eight is divided more than ripe, no insect pest, without the fruit that goes rotten；(2) it pre-processes: pineapple peel is gone that the greatest extent, pulp is shredded as fritter；(3) sugar addition: the pulp of chopping is put into warm water, white sugar sugar addition is added；(4) it ferments: after mixing up pol, appropriate yeast is added, ferment at constant temperature 7-20 days at 20-25 DEG C of temperature obtains pineapple fermented wine；(5) it distills: pineapple fermented wine is distilled, pineapple brandy former wine is made；(6) ageing is handled: pineapple brandy former wine being fitted into oak barrel, ageing half a year is up to curing；(7) it post-processing: is needed according to user, the good brandy of ageing is blent and deployed in proportion, after filtering and inspection, is packaged as finished product brandy.The present invention produces brandy using pineapple as raw material.
Description
Technical field
The present invention relates to technique for making wine field, especially a kind of method using pineapple manufacture brandy.
Background technique
Brandy initially comes from Dutch Brandewijn, means " wine fired ".It says in the narrow sense, brandy is one
Height alcohol obtained from being distilled after kind fermentation is made after everfermentation, distillation, storage usually using fruit as raw material.
Existing brandy is usually to pass through the fruit such as grape, apple to be made, and there is no the alcoholic method using pineapple manufacture brandy, if
Have the production technology using pineapple manufacture brandy, will further facilitate the hair of China's Lingnan area pineapple cultivation industry
Exhibition.
Summary of the invention
The present invention provides a kind of method using pineapple manufacture brandy, using pineapple as raw material, production brandy.
A method of brandy being manufactured using pineapple, includes the following steps: that (1) raw material selects: selecting fresh spinach
Trailing plants is raw material, it is desirable that pineapple eight is divided more than ripe, no insect pest, without the fruit that goes rotten；(2) it pre-processes: pineapple peel is gone that the greatest extent, pulp is shredded
For fritter；(3) sugar addition: the pulp of chopping is put into warm water, white sugar sugar addition is added；(4) it ferments: mixing up pol
Later, appropriate yeast is added, ferment at constant temperature 7-20 days at 20-25 DEG C of temperature obtains pineapple fermented wine；(5) it distills: by pineapple
Fermented wine is distilled, and pineapple brandy former wine is made；(6) ageing is handled: pineapple brandy former wine is fitted into oak barrel, it is old
Half a year is made up to curing；(7) it post-processing: is needed according to user, the good brandy of ageing is blent and adjusted in proportion
Match, after filtering and inspection, is packaged as finished product brandy.
Preferably, the good brandy of different ageing is specifically carried out mixing hook by blending in step (7) in proportion
It converts.
Preferably, syrup, fried sugar and the softened water of predetermined ratio is specifically added in the allotment in step (7), white to deploy
The color on blue ground.
Preferably, the filtering in step (7) is specifically filtered brandy using silicon bath soil filter.
Preferably, yeast used in step (4) is grape wine high activity dried yeast.
Preferably, after step (2), further include following steps: collecting the pineapple peel separated, simultaneously by pineapple peel chopping
It is put into warm water, white sugar sugar addition is added into warm water；After mixing up pol, appropriate yeast is added, in temperature 20-
Ferment at constant temperature 7-20 days at 25 DEG C, obtains pineapple peel fermented wine；Pineapple peel fermented wine is distilled, pineapple peel brandy is made
Former wine；Pineapple peel brandy former wine is fitted into oak barrel, ageing half a year is up to curing.
The present invention is that pineapple brandy is made after multiple process processing such as preprocessed, sugar addition in raw material using pineapple
Wine, made brandy pure color, vinosity mellowness, mouthfeel are more preferably.
Detailed description of the invention
Fig. 1 is the process flow chart of the method that brandy is manufactured using pineapple of an embodiment of the present invention.
Specific embodiment
Below by specific embodiment combination attached drawing, invention is further described in detail.
The embodiment of the present invention provides a kind of method using pineapple manufacture brandy, as shown in Figure 1 comprising following step
It is rapid:
(1) raw material selects: selecting fresh pineapple for raw material, it is desirable that pineapple eight is divided more than ripe, and the high fragrance of sugar content
It is dense, no insect pest, without the fruit that goes rotten；
(2) it pre-processes: going to the greatest extent by hand or using mechanical equipment by pineapple peel, and pulp is shredded as fritter, after being convenient for
Supervention ferment；
(3) sugar addition: the pulp of chopping is put into warm water, and white sugar sugar addition is added；
(4) it ferments: after mixing up pol, appropriate yeast is added, the constant temperature at 20,21,22,23,24 or 25 DEG C of temperature
Fermentation 7,8,9,10,12,14,16,18 or 20 days, obtains pineapple fermented wine；
(5) it distills: pineapple fermented wine is distilled, pineapple brandy former wine is made；
(6) ageing is handled: pineapple brandy former wine being fitted into oak barrel, ageing half a year to more than ten years etc., until ripe
Change；
(7) it post-processing: is needed according to user, the good brandy of ageing is blent and deployed in proportion, through filtering
After inspection, it is packaged as finished product brandy.Since finished product brandy is the different taste of user made of blending and deploy
Demand, so that the taste of brandy, color etc. be not identical.Each brandy all has that sets in advance to blend ratio and allotment ratio
Example, it is only necessary to blend ratio and allotment ratio is blent and deployed according to scheduled.Later, it needs to carry out brandy
Filtering, and examines the quality of brandy, and qualified brandy is filled into bottle, after packing processes, finished product brandy is made.
In one embodiment, blending in step (7) specifically carries out the good brandy of different ageing in proportion
Mixing is blent.A variety of brandy of different year, different tank fields can be mixed and be blent, make it according to set formula by teacher of the blending
Taste changes.
In one embodiment, syrup, fried sugar and the softened water of predetermined ratio is specifically added in the allotment in step (7),
To deploy the color of brandy.Syrup, fried sugar and softened water are deployed according to different proportion, can form multiple color, with white orchid
After ground mixing, so that the color change of brandy.
In one embodiment, the filtering in step (7), specifically carried out brandy using silicon bath soil filter
Filter.Silicon bath soil filter utilizes suspended particulate, the colloid etc. in the granularity and porosity removal brandy of diatomite particle
Impurity keeps wine purer.
In one embodiment, yeast used in step (4) is grape wine high activity dried yeast, the hair of this primary yeast
Ferment performance is more excellent.
In one embodiment, after step (2), further include following steps: collecting the pineapple peel separated, by pineapple
Skin is shredded and is put into warm water, and white sugar sugar addition is added into warm water；After mixing up pol, appropriate yeast is added,
Ferment at constant temperature 7-20 days at 20-25 DEG C of temperature, obtains pineapple peel fermented wine；Pineapple peel fermented wine is distilled, spinach is made
Trailing plants skin brandy former wine；Pineapple peel brandy former wine is fitted into oak barrel, ageing half a year is up to curing.
The pineapple peel that the present embodiment acquisition is got rid of carries out alcoholic, reduces resource waste, the white orchid stored by ageing
Ground can carry out post-processing, and finished product brandy is made.
The above content is specific embodiment is combined, further detailed description of the invention, and it cannot be said that this hair
Bright specific implementation is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, it is not taking off
Under the premise of from present inventive concept, a number of simple deductions or replacements can also be made.
Claims (6)
1. a kind of method using pineapple manufacture brandy, which comprises the steps of:
(1) raw material selects: selecting fresh pineapple for raw material, it is desirable that pineapple eight is divided more than ripe, no insect pest, without the fruit that goes rotten；
(2) it pre-processes: pineapple peel is gone that the greatest extent, pulp is shredded as fritter；
(3) sugar addition: the pulp of chopping is put into warm water, white sugar sugar addition is added；
(4) it ferments: after mixing up pol, appropriate yeast is added, ferment at constant temperature 7-20 days, obtains spinach at 20-25 DEG C of temperature
Trailing plants fermented wine；
(5) it distills: pineapple fermented wine is distilled, pineapple brandy former wine is made；
(6) ageing is handled: pineapple brandy former wine being fitted into oak barrel, ageing half a year is up to curing；
(7) it post-processing: is needed according to user, the good brandy of ageing is blent and deployed in proportion, is filtered and is examined
After testing, it is packaged as finished product brandy.
2. according to the method described in claim 1, it is characterized by:
The good brandy of different ageing is specifically carried out mixing in proportion and blent by blending in step (7).
3. according to the method described in claim 1, it is characterized by:
Syrup, fried sugar and the softened water of predetermined ratio is added, specifically to deploy the color of brandy in allotment in step (7).
4. according to the method described in claim 1, it is characterized by:
Filtering in step (7) is specifically filtered brandy using silicon bath soil filter.
5. according to the method described in claim 1, it is characterized by:
Yeast used in step (4) is grape wine high activity dried yeast.
6. method according to claim 1-5, which is characterized in that further include following steps after step (2):
The pineapple peel separated is collected, pineapple peel is shredded and is put into warm water, white sugar adjustment sugar is added into warm water
Degree；After mixing up pol, appropriate yeast is added, ferment at constant temperature 7-20 days at 20-25 DEG C of temperature obtains pineapple peel fermentation
Wine；Pineapple peel fermented wine is distilled, pineapple peel brandy former wine is made；Pineapple peel brandy former wine is packed into oak barrel
In, ageing half a year is up to curing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910547505.2A CN110184158A (en) | 2019-06-24 | 2019-06-24 | A method of brandy is manufactured using pineapple |
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| CN201910547505.2A CN110184158A (en) | 2019-06-24 | 2019-06-24 | A method of brandy is manufactured using pineapple |
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| CN110184158A true CN110184158A (en) | 2019-08-30 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113817564A (en) * | 2021-10-11 | 2021-12-21 | 李建坤 | Pineapple and juniper berry compound wine and processing technology thereof |
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Application publication date: 20190830 |