CN110885727A - Pineapple whisky and preparation method thereof - Google Patents
Pineapple whisky and preparation method thereof Download PDFInfo
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- CN110885727A CN110885727A CN201911342814.2A CN201911342814A CN110885727A CN 110885727 A CN110885727 A CN 110885727A CN 201911342814 A CN201911342814 A CN 201911342814A CN 110885727 A CN110885727 A CN 110885727A
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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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
- 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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Abstract
The invention relates to the field of edible wine preparation and technology, and discloses pineapple whisky which comprises the following raw materials: pineapple fruit, edible alcohol, purified water, concentrated pineapple juice, white granulated sugar, pineapple raw juice and wheat or cereals. According to the pineapple whisky and the preparation method thereof, fresh mouthfeel of the pineapple base wine and the whisky can be effectively guaranteed by preparing the pineapple base wine and the whisky, the pineapple whisky is prepared by mixing the pineapple base wine and the whisky, so that the whisky has pineapple taste, is more unique and popular with people compared with the traditional whisky, has better mouthfeel and taste than a liquid mixed with the whisky and fruit-flavored beverage, guarantees the unique mouthfeel of the pineapple whisky, solves the problem that the existing whisky meets the requirements of different tastes and is mixed with fruit juice beverage for drinking, but the mixed beverage has poor mouthfeel and has poor taste compared with the single whisky or fruit juice beverage.
Description
Technical Field
The invention relates to the field of edible wine preparation and technology, in particular to pineapple whisky and a preparation method thereof.
Background
Whisky is a strong distilled liquor brewed from grains such as barley, and is blended into a wine with a alcohol degree of about 43 degrees after being aged in an oak barrel for years. The English man is called "living water". According to the producing area, the method can be divided into: scotch whisky, ireland whisky, american whisky and canadian whisky.
The existing whiskey is mixed with fruit juice beverage for drinking in order to meet the requirements of different tastes, but the mixed beverage has poor taste, and the taste is inferior to that of the whiskey or the fruit juice beverage alone, so that the taste and the taste of the whiskey are reduced.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the pineapple whisky and the preparation method thereof, and solves the problems that the existing whisky is mixed with fruit juice beverage for drinking in order to meet the requirements of different tastes, but the mixed beverage has poor taste, the taste is poor compared with the single whisky or fruit juice beverage, and the taste and the flavor of the whisky are reduced.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a pineapple whisky comprises the following raw materials: pineapple fruit, edible alcohol, purified water, concentrated pineapple juice, white granulated sugar, pineapple raw juice and wheat or cereals.
Preferably, the mass concentration of the edible alcohol is 60%.
Preferably, the preferred starting material for the wheat is malt, but wheat, rye and barley are not excluded.
Preferably, the pineapple fruit is taken out from the interior of a fresh pineapple, and the harder part of the pulp in the interior of the pineapple fruit is taken out, so that the soft and sweet fruit is taken.
Preferably, the feed comprises the following raw materials in parts by weight: 10-15 parts of pineapple fruits, 30-45 parts of edible alcohol, 120-150 parts of purified water, 15-20 parts of concentrated pineapple juice, 6-13 parts of white granulated sugar, 2-5 parts of pineapple raw juice, 8-10 parts of wheat and 8-10 parts of cereals.
The invention aims to solve another technical problem of providing a preparation method of pineapple whisky, which comprises the following steps:
s1: firstly, 10-15 parts of pineapple fruits and 30-45 parts of edible alcohol are simultaneously placed in a container, and sealing treatment is carried out.
S2: and after the sealing treatment is finished, taking out the leaching liquor in the container, putting the taken-out leaching liquor into a clean container, adding 40-50 parts of purified water into the container, and distilling the container.
S3: and (3) taking the distillate distilled out from the container in the second step, wherein the weight of the distillate is 40-60 KG, and continuously distilling the distillate until the alcoholic strength of the distillate is 20-30%.
S4: and filtering the distillate after the secondary distillation, and collecting the filtered distillate into a clean and used container.
S5: and (4) sealing and storing the container containing the filtered distillate, and sealing for 10-15 days to obtain the pineapple-based wine.
S6: selecting 8-10 parts of wheat or 8-10 parts of cereal, soaking the selected wheat or cereal in hot water for germinating the wheat or cereal for 7-14 days, drying the wheat or cereal after germination, cooling to room temperature, and storing for 30-45 days.
S7: and placing the raw materials stored for 30-45 days in a stainless steel tank, mashing and cooking the raw materials into juice, and heating the juice for 8-12 hours to obtain the wort.
S8: and cooling the obtained wort, and then adding yeast for fermentation, wherein the yeast converts saccharide in the wort into alcohol, so that the alcohol concentration of the fermented wort is about 5-6%.
S9: and (3) putting the fermented wort into a distillation container for twice distillation, removing the head of the wort condensed and flowing out in the process of twice distillation, and keeping the middle part to obtain the fresh whisky.
S10: and then selecting 6-13 parts of white granulated sugar and 30-50 parts of white granulated sugar, adding the white granulated sugar and the white granulated sugar into a clean container at the same time, and stirring to obtain a glycolysis solution.
S11: placing 15-20 parts of concentrated pineapple juice and 2-5 parts of pineapple raw juice into a compacting container, adding 15-25 parts of purified water, and diluting to obtain a mixed solution.
S12: the pineapple base wine and the whisky are added into a blending tank at the same time, and 15-25 parts of purified water in the blending tank is fully stirred, so that the pineapple base wine, the whisky and the purified water are fully mixed.
S13: and cooling the liquid mixed in the step twelve to 3-5 ℃.
S14: and C, mixing the liquid cooled in the step thirteen with the mixed liquid prepared in the step eleven, and adding carbon dioxide for acidification to obtain the pineapple whisky.
Preferably, the sealing treatment time in the first step is 10 to 15 days.
(III) advantageous effects
Compared with the prior art, the invention provides the pineapple whisky and the preparation method thereof, and the pineapple whisky has the following beneficial effects:
according to the pineapple whisky and the preparation method thereof, fresh mouthfeel of the pineapple base wine and the whisky can be effectively guaranteed by preparing the pineapple base wine and the whisky, the pineapple whisky is prepared by mixing the pineapple base wine and the whisky, so that the whisky has pineapple taste, is more unique and popular with people compared with the traditional whisky, has better mouthfeel and taste than a liquid mixed with the whisky and fruit-flavored beverage, guarantees the unique mouthfeel of the pineapple whisky, solves the problem that the existing whisky meets the requirements of different tastes and is mixed with fruit juice beverage for drinking, but the mixed beverage has poor mouthfeel, has poor taste compared with the single whisky or fruit juice beverage, and reduces the mouthfeel and taste of the whisky.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
a pineapple whisky comprises the following raw materials: pineapple fruit, edible alcohol, purified water, concentrated pineapple juice, white granulated sugar, pineapple raw juice and wheat or cereals.
Specifically, the mass concentration of the edible alcohol is 60%.
In particular, the preferred starting material for the wheat is malt, but wheat, rye and barley are not excluded.
Specifically, the pineapple fruit is taken out from the interior of a fresh pineapple, and the harder part of the pulp in the pineapple fruit is taken out, so that the soft and sweet pineapple fruit is taken.
Specifically, the feed comprises the following raw materials in parts by weight: 10-15 parts of pineapple fruits, 30-45 parts of edible alcohol, 120-150 parts of purified water, 15-20 parts of concentrated pineapple juice, 6-13 parts of white granulated sugar, 2-5 parts of pineapple raw juice, 8-10 parts of wheat and 8-10 parts of cereals.
A preparation method of pineapple whisky comprises the following steps:
s1: first, 10 parts of pineapple fruit and 30 parts of edible alcohol are put into a container at the same time, and then sealed.
S2: and after the sealing treatment is finished, taking out the leaching liquor in the container, putting the taken-out leaching liquor into a clean container, adding 40 parts of purified water into the container, and distilling the container.
S3: and (5) taking the distillate distilled out from the container in the second step, wherein the weight of the distillate is 40KG, and continuously distilling the distillate until the alcoholic strength of the distillate is 20%.
S4: and filtering the distillate after the secondary distillation, and collecting the filtered distillate into a clean and used container.
S5: and (4) sealing and storing the container containing the filtered distillate, and sealing for 10 days to obtain the pineapple-based wine.
S6: selecting 8 parts of wheat, soaking the selected wheat in hot water for germination for 7 days, drying the wheat after germination, cooling to room temperature, and storing for 30 days.
S7: placing the raw materials after storing for 30 days in stainless steel tank, mashing and cooking to obtain juice, and heating for 8 hr to obtain wort.
S8: cooling the obtained wort, adding yeast for fermentation, wherein the yeast converts saccharide in the wort into alcohol, so that the alcohol concentration of the fermented wort is about 5%.
S9: and (3) putting the fermented wort into a distillation container for twice distillation, removing the head of the wort condensed and flowing out in the process of twice distillation, and keeping the middle part to obtain the fresh whisky.
S10: and then selecting 6 parts of white granulated sugar and 30 parts of white granulated sugar, adding the white granulated sugar and the 30 parts of white granulated sugar into a clean container at the same time, and stirring to obtain a glycolysis solution.
S11: placing 15 parts of concentrated pineapple juice and 2 parts of raw pineapple juice into a compacting container, adding 15 parts of purified water, and diluting to obtain a mixed solution.
S12: the pineapple base wine and the whisky are added into a blending tank at the same time, and 15 parts of purified water in the blending tank is fully stirred to fully mix the pineapple base wine, the whisky and the purified water.
S13: cooling the mixed liquid in the step twelve to-5 ℃.
S14: and C, mixing the liquid cooled in the step thirteen with the mixed liquid prepared in the step eleven, and adding carbon dioxide for acidification to obtain the pineapple whisky.
Specifically, the sealing treatment time described in step one is 10 days.
Example two:
a pineapple whisky comprises the following raw materials: pineapple fruit, edible alcohol, purified water, concentrated pineapple juice, white granulated sugar, pineapple raw juice and wheat or cereals.
Specifically, the mass concentration of the edible alcohol is 60%.
In particular, the preferred starting material for the wheat is malt, but wheat, rye and barley are not excluded.
Specifically, the pineapple fruit is taken out from the interior of a fresh pineapple, and the harder part of the pulp in the pineapple fruit is taken out, so that the soft and sweet pineapple fruit is taken.
Specifically, the feed comprises the following raw materials in parts by weight: 10-15 parts of pineapple fruits, 30-45 parts of edible alcohol, 120-150 parts of purified water, 15-20 parts of concentrated pineapple juice, 6-13 parts of white granulated sugar, 2-5 parts of pineapple raw juice, 8-10 parts of wheat and 8-10 parts of cereals.
A preparation method of pineapple whisky comprises the following steps:
s1: first, 10 parts of pineapple fruit and 30 parts of edible alcohol are put into a container at the same time, and then sealed.
S2: and after the sealing treatment is finished, taking out the leaching liquor in the container, putting the taken-out leaching liquor into a clean container, adding 40 parts of purified water into the container, and distilling the container.
S3: and (5) taking the distillate distilled out from the container in the second step, wherein the weight of the distillate is 40KG, and continuously distilling the distillate until the alcoholic strength of the distillate is 20%.
S4: and filtering the distillate after the secondary distillation, and collecting the filtered distillate into a clean and used container.
S5: and (4) sealing and storing the container containing the filtered distillate, and sealing for 10 days to obtain the pineapple-based wine.
S6: selecting 8 parts of cereals, soaking the selected cereals in hot water for germinating the cereals for 7 days, drying after germination, cooling to room temperature, and storing for 30 days.
S7: placing the raw materials after storing for 30 days in stainless steel tank, mashing and cooking to obtain juice, and heating for 8 hr to obtain wort.
S8: cooling the obtained wort, adding yeast for fermentation, wherein the yeast converts saccharide in the wort into alcohol, so that the alcohol concentration of the fermented wort is about 5%.
S9: and (3) putting the fermented wort into a distillation container for twice distillation, removing the head of the wort condensed and flowing out in the process of twice distillation, and keeping the middle part to obtain the fresh whisky.
S10: and then selecting 6 parts of white granulated sugar and 30 parts of white granulated sugar, adding the white granulated sugar and the 30 parts of white granulated sugar into a clean container at the same time, and stirring to obtain a glycolysis solution.
S11: placing 15 parts of concentrated pineapple juice and 2 parts of raw pineapple juice into a compacting container, adding 15 parts of purified water, and diluting to obtain a mixed solution.
S12: the pineapple base wine and the whisky are added into a blending tank at the same time, and 15 parts of purified water in the blending tank is fully stirred to fully mix the pineapple base wine, the whisky and the purified water.
S13: cooling the mixed liquid in the step twelve to-5 ℃.
S14: and C, mixing the liquid cooled in the step thirteen with the mixed liquid prepared in the step eleven, and adding carbon dioxide for acidification to obtain the pineapple whisky.
Specifically, the sealing treatment time described in step one is 10 days.
Example three:
a pineapple whisky comprises the following raw materials: pineapple fruit, edible alcohol, purified water, concentrated pineapple juice, white granulated sugar, pineapple raw juice and wheat or cereals.
Specifically, the mass concentration of the edible alcohol is 60%.
In particular, the preferred starting material for the wheat is malt, but wheat, rye and barley are not excluded.
Specifically, the pineapple fruit is taken out from the interior of a fresh pineapple, and the harder part of the pulp in the pineapple fruit is taken out, so that the soft and sweet pineapple fruit is taken.
Specifically, the feed comprises the following raw materials in parts by weight: 10-15 parts of pineapple fruits, 30-45 parts of edible alcohol, 120-150 parts of purified water, 15-20 parts of concentrated pineapple juice, 6-13 parts of white granulated sugar, 2-5 parts of pineapple raw juice, 8-10 parts of wheat and 8-10 parts of cereals.
A preparation method of pineapple whisky comprises the following steps:
s1: first, 15 parts of 45 parts of edible alcohol of pineapple fruit are put into a container at the same time, and then sealed.
S2: and after the sealing treatment is finished, taking out the leaching liquor in the container, putting the taken-out leaching liquor into a clean container, adding 50 parts of purified water into the container, and distilling the container.
S3: and (5) taking the distillate distilled out from the container in the second step, wherein the weight of the distillate is 60KG, and continuously distilling the distillate until the alcoholic strength of the distillate is 30%.
S4: and filtering the distillate after the secondary distillation, and collecting the filtered distillate into a clean and used container.
S5: and (4) sealing and storing the container containing the filtered distillate, and sealing for 15 days to obtain the pineapple-based wine.
S6: selecting 10 parts of wheat, soaking the selected wheat in hot water for germination for 14 days, drying the wheat after germination, cooling to room temperature, and storing for 45 days.
S7: the material after 45 days storage was placed in a stainless steel tank and mashed and cooked to a juice, and heated for 12h to obtain wort.
S8: cooling the obtained wort, adding yeast for fermentation, wherein the yeast converts saccharide in the wort into alcohol, so that the alcohol concentration of the fermented wort is about 6%.
S9: and (3) putting the fermented wort into a distillation container for twice distillation, removing the head of the wort condensed and flowing out in the process of twice distillation, and keeping the middle part to obtain the fresh whisky.
S10: and then 13 parts of white granulated sugar and 50 parts of white granulated sugar are selected and added into a clean container at the same time, and stirring treatment is carried out to obtain the glycolysis solution.
S11: and (3) placing 20 parts of concentrated pineapple juice and 5 parts of raw pineapple juice into a compacting container, adding 25 parts of purified water, and diluting to obtain a mixed solution.
S12: the pineapple base wine and the whisky are added into a blending tank at the same time, and 25 parts of purified water in the blending tank is fully stirred to fully mix the pineapple base wine, the whisky and the purified water.
S13: and cooling the liquid mixed in the step twelve to 3 ℃.
S14: and C, mixing the liquid cooled in the step thirteen with the mixed liquid prepared in the step eleven, and adding carbon dioxide for acidification to obtain the pineapple whisky.
Specifically, the sealing treatment time described in step one is 15 days.
Experimental example four:
a pineapple whisky comprises the following raw materials: pineapple fruit, edible alcohol, purified water, concentrated pineapple juice, white granulated sugar, pineapple raw juice and wheat or cereals.
Specifically, the mass concentration of the edible alcohol is 60%.
In particular, the preferred starting material for the wheat is malt, but wheat, rye and barley are not excluded.
Specifically, the pineapple fruit is taken out from the interior of a fresh pineapple, and the harder part of the pulp in the pineapple fruit is taken out, so that the soft and sweet pineapple fruit is taken.
Specifically, the feed comprises the following raw materials in parts by weight: 10-15 parts of pineapple fruits, 30-45 parts of edible alcohol, 120-150 parts of purified water, 15-20 parts of concentrated pineapple juice, 6-13 parts of white granulated sugar, 2-5 parts of pineapple raw juice, 8-10 parts of wheat and 8-10 parts of cereals.
A preparation method of pineapple whisky comprises the following steps:
s1: first, 15 parts of 45 parts of edible alcohol of pineapple fruit are put into a container at the same time, and then sealed.
S2: and after the sealing treatment is finished, taking out the leaching liquor in the container, putting the taken-out leaching liquor into a clean container, adding 50 parts of purified water into the container, and distilling the container.
S3: and (5) taking the distillate distilled out from the container in the second step, wherein the weight of the distillate is 60KG, and continuously distilling the distillate until the alcoholic strength of the distillate is 30%.
S4: and filtering the distillate after the secondary distillation, and collecting the filtered distillate into a clean and used container.
S5: and (4) sealing and storing the container containing the filtered distillate, and sealing for 15 days to obtain the pineapple-based wine.
S6: selecting 10 parts of cereals, soaking the cereals in hot water for germination for 14 days, drying, cooling to room temperature, and storing for 45 days.
S7: the material after 45 days storage was placed in a stainless steel tank and mashed and cooked to a juice, and heated for 12h to obtain wort.
S8: cooling the obtained wort, adding yeast for fermentation, wherein the yeast converts saccharide in the wort into alcohol, so that the alcohol concentration of the fermented wort is about 6%.
S9: and (3) putting the fermented wort into a distillation container for twice distillation, removing the head of the wort condensed and flowing out in the process of twice distillation, and keeping the middle part to obtain the fresh whisky.
S10: and then 13 parts of white granulated sugar and 50 parts of white granulated sugar are selected and added into a clean container at the same time, and stirring treatment is carried out to obtain the glycolysis solution.
S11: and (3) placing 20 parts of concentrated pineapple juice and 5 parts of raw pineapple juice into a compacting container, adding 25 parts of purified water, and diluting to obtain a mixed solution.
S12: the pineapple base wine and the whisky are added into a blending tank at the same time, and 25 parts of purified water in the blending tank is fully stirred to fully mix the pineapple base wine, the whisky and the purified water.
S13: and cooling the liquid mixed in the step twelve to 3 ℃.
S14: and C, mixing the liquid cooled in the step thirteen with the mixed liquid prepared in the step eleven, and adding carbon dioxide for acidification to obtain the pineapple whisky.
Specifically, the sealing treatment time described in step one is 15 days.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The pineapple whisky is characterized by comprising the following raw materials: pineapple fruit, edible alcohol, purified water, concentrated pineapple juice, white granulated sugar, pineapple raw juice and wheat or cereals.
2. The pineapple whisky of claim 1, wherein the edible alcohol is present at a concentration of 60% by weight.
3. A pineapple whisky according to claim 1, wherein the preferred starting material for the wheat is malt, but wheat, rye and barley are not excluded.
4. The pineapple whisky of claim 1, wherein the pineapple fruit is taken from the inside of a fresh pineapple, and the hard part of the pulp inside the pineapple fruit is taken out, and the soft and sweet fruit is taken.
5. The pineapple whisky of claim 1, comprising the following raw materials in parts by weight: 10-15 parts of pineapple fruits, 30-45 parts of edible alcohol, 120-150 parts of purified water, 15-20 parts of concentrated pineapple juice, 6-13 parts of white granulated sugar, 2-5 parts of pineapple raw juice, 8-10 parts of wheat and 8-10 parts of cereals.
6. A preparation method of pineapple whisky is characterized by comprising the following steps:
s1: firstly, simultaneously putting 10-15 parts of pineapple fruits and 30-45 parts of edible alcohol into a container, and sealing;
s2: after the sealing treatment is finished, taking out the leaching liquor in the container, putting the taken-out leaching liquor into a clean container, adding 40-50 parts of purified water into the container, and distilling the container;
s3: taking the distillate distilled out from the container in the second step, wherein the weight of the distillate is 40-60 KG, and continuously distilling the distillate until the alcoholic strength of the distillate is 20-30%;
s4: filtering the distillate after the secondary distillation, and collecting the filtered distillate into a clean and used container;
s5: sealing and storing the container containing the filtered distillate for 10-15 days to obtain pineapple-based wine;
s6: selecting 8-10 parts of wheat or 8-10 parts of cereal, soaking the selected wheat or cereal in hot water for germinating the wheat or cereal for 7-14 days, drying the wheat or cereal after germination, cooling to room temperature, and storing for 30-45 days;
s7: placing the raw materials stored for 30-45 days in a stainless steel tank, mashing and cooking the raw materials into wort, and heating the wort for 8-12 hours to obtain wort;
s8: cooling the obtained wort, adding yeast for fermentation, wherein the yeast converts saccharide in the wort into alcohol, so that the alcohol concentration of the fermented wort is about 5-6%;
s9: putting the fermented wort into a distillation container for twice distillation, removing the head of the wort condensed and flowing out in the process of twice distillation, and keeping the middle part to obtain fresh whisky;
s10: then, 6-13 parts of white granulated sugar and 30-50 parts of white granulated sugar are selected, and are added into a clean container at the same time, and stirring treatment is carried out to obtain a glycolysis solution;
s11: placing 15-20 parts of concentrated pineapple juice and 2-5 parts of pineapple raw juice into a compacting container, adding 15-25 parts of purified water, and diluting to obtain a mixed solution;
s12: simultaneously adding the pineapple base wine and the whisky into a blending tank, and fully stirring 15-25 parts of purified water in the blending tank to fully mix the pineapple base wine, the whisky and the purified water;
s13: cooling the liquid mixed in the step twelve to 3-5 ℃;
s14: and C, mixing the liquid cooled in the step thirteen with the mixed liquid prepared in the step eleven, and adding carbon dioxide for acidification to obtain the pineapple whisky.
7. The method for preparing pineapple whisky according to claim 6, wherein the sealing treatment time in the first step is 10-15 days.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113583776A (en) * | 2021-08-18 | 2021-11-02 | 淮安开淮酒业有限公司 | Production process method of whisky wine |
| CN114350470A (en) * | 2022-01-19 | 2022-04-15 | 烟台高升酒业有限公司 | Production method of ginger-flavored whisky pre-blended wine |
| CN115197806A (en) * | 2022-08-17 | 2022-10-18 | 上海玖泛科技发展有限公司 | Brewing process of fused fruit wine |
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