CN110894451A - Preparation method of grape and cerasus humilis composite distilled liquor - Google Patents
Preparation method of grape and cerasus humilis composite distilled liquor Download PDFInfo
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- CN110894451A CN110894451A CN201911178659.5A CN201911178659A CN110894451A CN 110894451 A CN110894451 A CN 110894451A CN 201911178659 A CN201911178659 A CN 201911178659A CN 110894451 A CN110894451 A CN 110894451A
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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
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- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- 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 belongs to the technical field of wine making industry, and relates to a method for making grape and cerasus humilis composite distilled liquor. The manufacturing method comprises the following steps: 1. and (3) grape distilled liquor: crushing, squeezing, carrying out primary separation, clarifying, adjusting acidity, fermenting, carrying out secondary separation, carrying out primary distillation, carrying out secondary distillation, and reducing the alcohol content of the distilled liquor to obtain the grape distilled liquor with the alcohol content of 40-52 vol%; 2. cerasus humilis distilled liquor: crushing Prunus humilis Bunge, removing core, performing enzymolysis separation, blending fermentation, separating, performing primary distillation, performing secondary distillation, and reducing alcohol content of distilled liquor to obtain Prunus humilis Bunge distilled liquor with alcoholic strength of 40-52% vol; 3. blending: the grape and European plum distilled liquor is prepared by blending the grape distilled liquor and the European plum distilled liquor in proportion, and then the grape and European plum distilled liquor is obtained by ageing, stabilizing, filtering, sterilizing and filling. The grape and cerasus humilis distilled liquor obtained by the preparation method has rich and balanced fruit aroma, soft and mellow wine body and more smooth mouthfeel.
Description
Technical Field
The invention belongs to the technical field of wine making industry, and relates to a method for making grape and cerasus humilis composite distilled liquor.
Background
The aroma of the grape distilled wine is mainly ester fruity aroma, but the aroma substances are few in types, the aroma is simple, and the complex layering sense is lacked; the cerasus humilis distilled liquor has high-grade alcohol content and a plurality of types of aroma substances, has rich aroma compared with the grape distilled liquor, but relatively speaking, the cerasus humilis distilled liquor contains ester substances which are not as high as the grape distilled liquor, has not fine and compact mouthfeel and is poor in drinking degree.
Disclosure of Invention
The invention aims to provide a method for preparing grape and cerasus humilis composite distilled liquor, which takes grape distilled liquor as a main component and adds a proper amount of cerasus humilis distilled liquor, so that the aroma and the sense of the grape distilled liquor are enriched, and the additional value of cerasus humilis is improved.
The technical scheme of the invention for solving the technical problems is as follows.
A preparation method of grape and cerasus humilis composite distilled liquor comprises the following steps.
(1) And (3) grape distilled liquor: the white wine grapes are sequentially crushed, squeezed, separated for the first time, clarified, adjusted in acidity, fermented, separated for the second time, distilled for the first time and distilled for the second time, and the distilled liquor is reduced in alcohol content to obtain the grape distilled liquor with the alcohol content of 40-52 vol%.
Further, the clarification process is achieved by adding bentonite and gelatin to the juice obtained after one separation.
Further, the process of adjusting the acidity is to adjust the acidity to 8g/L by adding tartaric acid.
Further, the fermentation process is that alcohol yeast is added according to the dosage of 150 g/ton-200 g/ton, and fermentation is carried out at the temperature of 18 ℃ to 20 ℃, and when the content of residual sugar is less than 4g/L, the fermentation process is finished.
Further, the process of the primary distillation is as follows: heating, reducing firepower and heating and distilling by using a warm fire after the liquid in the distilling pot is boiled, increasing the distilling temperature when the alcohol content of the distillate is reduced to 15-20 vol%, and ending the distillation when the alcohol content of the distillate is reduced to 0.5-5 vol%, wherein the wine liquid flowing out after cooling is crude distillate.
Further, the process of the secondary distillation is as follows: heating with strong fire, heating with slow fire when the wine in the distillation pot is boiled, slowly distilling, cutting off 5% of the wine head, collecting wine body as original grape distilled wine, and stopping taking wine body when the alcohol content of the distillate is reduced to 55% vol.
Further, the process of reducing the alcohol content of the distilled liquor comprises the following steps: adding purified water into the grape original distilled liquor to dilute the grape original distilled liquor to 30% vol, and then storing the grape original distilled liquor for one month at normal temperature; adding distilled liquor of 30% vol stored at normal temperature into grape raw distilled liquor in batches, thereby diluting and reducing the degree, wherein the degree is reduced by 8% vol-12% vol each time until the wine is diluted to 40% vol-52% vol.
(2) Cerasus humilis distilled liquor: sequentially crushing, removing kernels, performing enzymolysis separation, blending fermentation, separating, performing primary distillation, performing secondary distillation and reducing the alcohol content of the distilled liquor to obtain the cerasus humilis distilled liquor with the alcoholic strength of 40-52 vol%.
Further, the enzymolysis and separation process comprises the steps of adding pectinase according to the dosage of 30-50 mg/L, circularly and uniformly stirring, standing for 24 hours at normal temperature, and separating supernatant.
Further, the blending fermentation process comprises the steps of adding white granulated sugar into the supernatant according to the dosage of 140 g/L-160 g/L, fermenting, adding yeast according to the dosage of 200 g/ton when the alcoholic strength is 10% vol, continuing to ferment at 18-22 ℃, and finishing fermentation when the specific gravity of the fermentation liquor is not reduced any more.
Further, the process of the primary distillation is as follows: heating, reducing firepower and heating and distilling by using a warm fire after the liquid in the distilling pot is boiled, increasing the distilling temperature when the alcohol content of the distillate is reduced to 15-20 vol%, and ending the distillation when the alcohol content of the distillate is reduced to 0.5-5 vol%, wherein the wine liquid flowing out after cooling is crude distillate.
Further, the process of the secondary distillation is as follows: heating with strong fire, heating with slow fire when the wine in the distillation pot is boiled, slowly distilling, cutting 1-2% of the wine head, and collecting the wine body as cerasus humilis distilled wine; stopping taking the wine when the alcohol content of the distillate is reduced to 60% vol.
Further, the process of reducing the alcohol content of the distilled liquor comprises the following steps: adding purified water into original cerasus humilis distilled liquor to dilute the liquor to 30% vol, and then storing the liquor for one month at normal temperature; adding distilled liquor of 30% vol stored at normal temperature into the original cerasus humilis distilled liquor in batches, so as to dilute and reduce the alcohol content, wherein the alcohol content is reduced by 8% vol-12% vol each time until the alcohol content is reduced to 40% vol-52% vol.
(3) Blending: after the grape distilled liquor and the European plum distilled liquor are blended according to a proportion, the grape European plum distilled liquor is obtained by aging, stabilizing, filtering, sterilizing and filling in sequence.
Further, blending the grape distilled liquor and the Prunus humilis distilled liquor according to the mass ratio of 7-9: 1-3.
Further, the aging condition is that 5-10 mg/L of micro-oxygen is introduced at normal temperature and aging is carried out for 3-6 months.
Further, the stabilization process is as follows: adding 0.5-2 g/L of activated carbon, performing adsorption treatment for 2-3 days, performing heat preservation treatment at 50-55 ℃ for 5-7 days, and freezing at-5-10 ℃ for 7-10 days.
The preparation method of the grape-Prunus humilis composite distilled liquor has the beneficial effects that the sense problems of the existing grape distilled liquor and Prunus humilis distilled liquor are effectively solved by using the grape distilled liquor and the Prunus humilis distilled liquor for blending, namely, the grape distilled liquor is taken as the main material, and a proper amount of Prunus humilis distilled liquor is added, so that the fragrance and sense of the grape distilled liquor are optimized, the fruity freshness of the grape distilled liquor is improved, meanwhile, the production chain of Prunus humilis products is prolonged, the additional value of the Prunus humilis products is improved, and the production and sale of the Prunus humilis distilled liquor are improved; the obtained grape and cerasus humilis distilled liquor has rich and balanced fruit aroma, soft and mellow wine body and more smooth mouthfeel.
Detailed Description
Example 1
A method for preparing grape and cerasus humilis composite distilled liquor comprises preparing grape distilled liquor and cerasus humilis distilled liquor respectively, blending, aging, stabilizing, filtering, and bottling to obtain grape and cerasus humilis composite distilled liquor.
The manufacturing method comprises the following steps.
(1) And (3) grape distilled liquor: white wine-making grapes are sorted to remove impurities such as rotten fruits, green fruits, mud fruits and the like, subjected to peduncle removal and crushing, pressed by an air bag, separated from peel, residue and fruit juice, and added with bentonite and gelatin to clarify the fruit juice;
adding tartaric acid to adjust the acidity to 8g/L, adding alcohol yeast according to the dosage of 150 g/ton-200 g/ton, fermenting at 18-20 ℃, finishing the fermentation process when the residual sugar content is less than 4g/L, standing for one week, and separating again;
heating the separated supernatant, reducing firepower and heating and distilling by using the warm fire after the liquid in the distillation pot is boiled, and properly increasing the distillation temperature when the alcohol content of the distillate is reduced to 15-20 vol%, and finishing primary distillation when the alcohol content of the distillate is reduced to 0.5-5 vol%; the wine liquid flowing out after the primary distillation cooling is crude distillation liquid, and the primary distillation does not remove the wine head and the wine tail;
heating with strong fire, heating with slow fire when the wine in the distillation pot is boiled, slowly distilling, cutting 5% of the wine head at the beginning, storing separately, collecting wine body after cutting wine head as original wine, and stopping taking wine body when the alcohol content of the distillate is reduced to 55% vol; then, increasing the firepower, stopping distillation when the alcohol content of the distillate is reduced to 0.5-5 vol%, distilling off the feints, and storing separately;
the process of reducing the alcohol content of the distilled liquor comprises the following steps: adding purified water into the grape original distilled liquor to dilute the grape original distilled liquor to 30% vol, and then storing the grape original distilled liquor for one month at normal temperature; according to distilled liquor products with different alcoholic strength, adding distilled liquor with 30% vol to dilute and reduce the alcohol content of the grape original distilled liquor according to different proportions, wherein the alcohol content is reduced by about 10% vol each time until the grape original distilled liquor is finally diluted to 40-52% vol.
(2) Cerasus humilis distilled liquor: selecting and cleaning fresh cerasus humilis, putting the cerasus humilis into a frame, draining, crushing by adopting a crushing device, and removing kernels;
adding pectinase according to the dosage of 30-50 mg/L, circularly stirring uniformly, standing for 24 hours at normal temperature, and separating supernatant;
adding white granulated sugar into the supernatant according to the dosage of 150g/L, fermenting, adding yeast according to the dosage of 200 g/ton when the alcoholic strength is 10 vol%, continuing fermenting at 18-22 ℃, finishing fermentation when the specific gravity of the fermentation liquor is not reduced any more, and separating;
heating the separated supernatant, reducing firepower and heating and distilling by using a warm fire after the liquid in a distilling pot is boiled, and properly increasing the distilling temperature when the alcohol content of the distillate is reduced to 15-20% vol, and ending the distillation when the alcohol content of the distillate is reduced to 0.5-5% vol; the wine liquid flowing out after the primary distillation cooling is crude distillation liquid, and the primary distillation does not remove the wine head and the wine tail;
heating with strong fire, heating with slow fire when the wine in the distillation pot is boiled, slowly distilling, cutting 1-2% of the wine head, and collecting the wine body as original cerasus humilis distilled wine; stopping taking the wine when the alcohol content of the distillate is reduced to 62% vol; then the firepower is increased, the distillation is stopped when the alcohol content of the distillate is reduced to 0.5-5 vol%, and the feints are distilled out and are stored separately.
The process of reducing the alcohol content of the distilled liquor comprises the following steps: adding purified water into original cerasus humilis distilled liquor to dilute the liquor to 30% vol, and then storing the liquor for one month at normal temperature; according to distilled liquor products with different alcoholic strength, distilled liquor with 30% vol is added according to different proportions to dilute the original cerasus humilis distilled liquor, and the degree is reduced by about 10% vol every time until the original cerasus humilis distilled liquor is finally diluted to 40-52% vol.
(3) Blending: blending 40-52% vol grape distilled liquor and 40-52% vol European plum distilled liquor according to the mass ratio of (7-9) to (1-3), introducing 5-10 mg/L micro-oxygen at normal temperature, ageing for 3-6 months, stabilizing, namely adding 0.5-2 g/L active carbon, performing adsorption treatment for 2-3 days, separating, performing heat preservation and heat treatment at 50-55 ℃ for 5-7 days, performing freezing treatment at-5-10 ℃ for 7-10 days, filtering with diatomite and a membrane at low temperature, naturally returning the temperature to the normal temperature, and sterilizing and filling by using a 0.8-2 mu m membrane filter to obtain the grape European plum distilled liquor.
Example 2
When 40% vol grape and European plum distilled liquor is prepared, the alcohol content of 40% vol grape distilled liquor and the alcohol content of 40% vol European plum distilled liquor are reduced according to the following steps of 7: 3, aging, stabilizing, filtering with diatomite filter, sterilizing, filtering, and packaging to obtain the final product.
When 52% vol grape and European plum distilled liquor is prepared, 40% vol grape distilled liquor and 52% vol European plum distilled liquor are used according to the weight ratio of 9:1, aging, stabilizing, filtering with diatomite filter, sterilizing, filtering, and packaging to obtain the final product.
By the method, firstly, the grape distilled liquor and the European plum distilled liquor are prepared respectively in a secondary distillation mode; and then, the grape and cerasus humilis composite distilled liquor is obtained by mainly using the grape distilled liquor, adding a proper amount of cerasus humilis distilled liquor and ageing, so that the grape and cerasus humilis composite distilled liquor is rich and balanced in fruit aroma, soft and mellow in liquor body and more smooth in taste, the aroma and sense of the grape distilled liquor are optimized, and the additional value of cerasus humilis is improved.
Claims (10)
1. The preparation method of the grape and cerasus humilis composite distilled liquor is characterized by comprising the following steps:
(1) and (3) grape distilled liquor: sequentially crushing, squeezing, carrying out primary separation, clarifying, adjusting acidity, fermenting, carrying out secondary separation, carrying out primary distillation, carrying out secondary distillation, and reducing the alcohol content of the distilled liquor on white wine grapes to obtain the distilled liquor with the alcohol content of 40-52 vol%;
(2) cerasus humilis distilled liquor: sequentially crushing, removing cores, performing enzymolysis separation, blending fermentation, separating, performing primary distillation, performing secondary distillation, and reducing the alcohol content of the distilled liquor to obtain the cerasus humilis distilled liquor with the alcoholic strength of 40-52 vol%;
(3) blending: after the grape distilled liquor and the European plum distilled liquor are blended according to a proportion, the grape European plum distilled liquor is obtained by aging, stabilizing, filtering, sterilizing and filling in sequence.
2. The method of claim 1, wherein in step (1), the process of adjusting acidity comprises: tartaric acid was added to adjust the acidity to 8 g/L.
3. The method of claim 1, wherein in step (1), the fermentation process comprises: adding alcohol yeast according to the dosage of 150 g/ton-200 g/ton, fermenting at 18-20 ℃, and ending the fermentation process when the residual sugar content is less than 4 g/L.
4. The manufacturing method of claim 1, wherein in the step (2), the enzymolysis separation process comprises: adding pectinase according to the dosage of 30-50 mg/L, circularly stirring uniformly, standing for 24 hours at normal temperature, and separating supernatant.
5. The method of claim 1, wherein in the step (2), the fermentation process comprises: adding white granulated sugar into the supernatant according to the dosage of 140-160 g/L, fermenting, adding yeast according to the dosage of 200 g/ton when the alcoholic strength is 10 vol%, continuing fermenting at 18-22 ℃, and finishing fermentation when the specific gravity of the fermentation liquor is not reduced any more.
6. The manufacturing method according to claim 1, wherein in the step (1) and the step (2), the primary distillation process is as follows: heating, reducing firepower and heating and distilling by using a warm fire after the liquid in the distilling pot is boiled, increasing the distilling temperature when the alcohol content of the distillate is reduced to 15-20 vol%, and ending the distillation when the alcohol content of the distillate is reduced to 0.5-5 vol%, wherein the wine liquid flowing out after cooling is crude distillate.
7. The manufacturing method according to claim 1, wherein in the step (1), the secondary distillation process comprises: heating with strong fire, heating with slow fire when the wine in the distillation pot is boiled, slowly distilling, cutting 5% of the wine head, and collecting wine body as original grape distilled wine; stopping taking the wine when the alcohol content of the distillate is reduced to 55% vol;
in the step (2), the secondary distillation process comprises the following steps: heating with strong fire, heating with slow fire when the wine in the distillation pot is boiled, slowly distilling, cutting 1-2% of the wine head, and collecting the wine body as original cerasus humilis distilled wine; stopping taking the wine when the alcohol content of the distillate is reduced to 60% vol.
8. The method according to claim 1, wherein the alcohol content reduction in the step (1) and the step (2) are both performed by: adding purified water into grape original distilled liquor or Prunus humilis original distilled liquor to dilute to 30% vol, and storing at normal temperature for one month; adding distilled liquor of 30% vol into grape wine or European plum wine in batches, and reducing the alcohol content to 8% vol-12% vol each time until the wine is diluted to 40% vol-52% vol.
9. The preparation method according to claim 1, wherein in the step (3), the aging condition is to introduce 5mg/L to 10mg/L of micro-oxygen at normal temperature and age for 3 to 6 months.
10. The manufacturing method according to claim 1, wherein in the step (3), the stabilizing process is: adding 0.5-2 g/L of activated carbon, performing adsorption treatment for 2-3 days, performing heat preservation treatment at 50-55 ℃ for 5-7 days, and freezing at-5-10 ℃ for 7-10 days.
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