CN110938505A - Method for distilling brandy by utilizing fermentation residues - Google Patents
Method for distilling brandy by utilizing fermentation residues Download PDFInfo
- Publication number
- CN110938505A CN110938505A CN201911374986.8A CN201911374986A CN110938505A CN 110938505 A CN110938505 A CN 110938505A CN 201911374986 A CN201911374986 A CN 201911374986A CN 110938505 A CN110938505 A CN 110938505A
- Authority
- CN
- China
- Prior art keywords
- brandy
- distilling
- barrel
- fermentation
- storage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to the technical field of brandy preparation, and discloses a method for distilling brandy by utilizing fermentation residues. The method can improve the quality of the brandy, simultaneously improves the management requirement on the storage of the brandy, can improve the taste of the brandy, simultaneously reduces the content of impurities in the wine, and improves the requirement on the storage, so that the condition of wine damage can be avoided in the storage process.
Description
Technical Field
The invention relates to the technical field of brandy preparation, in particular to a method for distilling brandy by utilizing fermentation residues.
Background
Brandy, originally from the Netherlands, means "burnt wine" and, in the narrower sense, refers to wine obtained by distilling fermented grapes to obtain high alcohol and storing the alcohol in oak barrels. Brandy is a distilled liquor, which is brewed by taking fruits as raw materials through fermentation, distillation and storage;
the existing brandy on the market has the problems of acid taste and poor storage.
Disclosure of Invention
The invention provides a method for distilling brandy by utilizing fermentation residues, which aims to overcome the defects of sour taste and poor storage in the prior art.
The invention provides a method for distilling brandy by utilizing fermentation residues, which comprises the following steps:
s1, fermenting grape skin residues: the fermentation step specifically comprises:
m1: placing the grape skin residues into a fermentation tank, sealing the fermentation tank, and heating the fermentation tank to control the temperature inside the fermentation tank to be 28-31 ℃ and keep the temperature for 4-5 hours;
m2: before the fermentation is started, beneficial microorganisms are added into the fermentation tank, so that the beneficial microorganisms can be fully propagated, and the growth of harmful microorganisms is inhibited;
m3: when the fermentation is completely stopped, the residual sugar reaches below 3g/L, the volatile acidity is less than or equal to 0.05 percent, the mixture is placed in a tank for clarification, then the upper sake is separated from the lower sake, the alcohol is taken out for distillation, and the wines are distilled separately;
s2, distillation: distilling twice, distilling the brandy raw material wine by adopting a pot-type distillation pot for the first time to obtain crude brandy, repeating the distillation for 2-5 times to remove the foreshot and the feints, taking the middle part, namely the original brandy, which is colorless and transparent and has stronger wine property, and distilling the original brandy for the first time by adopting a tower-type distillation pot to obtain the original brandy;
s3, storage: barreling and storing the obtained original brandy, wherein the storage time is controlled to be 10-14 days, and the temperature is controlled to be 20-24 ℃;
s4, preparation: preparing the original brandy after the storage is finished;
s5, filtering: the prepared brandy is filtered, so that substances which cannot be dissolved in the solution can be filtered, the brandy with higher purity is obtained, and the taste of the wine is improved.
Preferably, the S4 formulation specifically includes the following steps:
f1, concentration dilution: adding water for dilution, wherein the speed of adding water is slow, and adding water while stirring;
f2, adding sugar: the sugar is added to increase the mellow taste of the brandy, the sugar adding amount is determined according to the requirement of the taste, and the sugar content of the brandy is generally controlled to be 0.7-1.5%;
f3, where the brandy is stored in a wooden barrel for too long, or made from sapling wood at the same time, the brandy has too deep color and too much tannin, and the brandy is astringent, bitter and must be decolorized, and if the color is slightly too deep, it can be treated with bone glue or fish glue, otherwise, the brandy treated with purest active carbon, glue or active carbon should be filtered after 12 hours.
Preferably, the small wooden barrels are arranged in rows or stacked one above the other in the storage process, the large wooden barrels are vertical, and the large wooden barrels and the small wooden barrels and the new wooden barrels are stored alternately to achieve the perfect storage effect.
Preferably, when storing the brandy, 1 to 1.5 percent of gaps are reserved in the barrel, so that the barrel can be prevented from overflowing under the influence of temperature, certain air can be kept in the barrel, the ageing is accelerated by the existence of oxygen, the barrel is added for 2 to 3 times every year, and the brandy with the same variety and quality is required to be added.
Preferably, a specially-assigned person is responsible for regularly sampling and observing color and luster, tasting taste and aroma, paying attention to the change of wine quality and taking remedial measures in time once abnormality occurs in the storage period.
Preferably, the barrel hoop is made of stainless steel, and if the barrel hoop is made of iron hoops, paint is regularly applied to prevent the iron hoops from rusting in the cellar due to a damp environment.
The method for distilling the brandy by utilizing the fermentation residues has the advantages that the taste of the brandy can be improved, the content of impurities in the brandy is reduced, the requirement on storage is improved, and the condition of wine damage can be avoided in the storage process.
Detailed Description
The invention is further illustrated by the following examples.
Example 1
A method for distilling brandy by utilizing fermentation residues comprises the following steps:
s1, fermenting grape skin residues: the fermentation step specifically comprises:
m1: placing the grape skin residues into a fermentation tank, sealing the fermentation tank, and heating the fermentation tank to control the temperature inside the fermentation tank to be 28 ℃ and keep the temperature for 4 hours;
m2: before the fermentation is started, beneficial microorganisms are added into the fermentation tank, so that the beneficial microorganisms can be fully propagated, and the growth of harmful microorganisms is inhibited;
m3: when the fermentation is completely stopped, the residual sugar reaches below 3g/L, the volatile acidity is less than or equal to 0.05 percent, the mixture is placed in a tank for clarification, then the upper sake is separated from the lower sake, the alcohol is taken out for distillation, and the wines are distilled separately;
s2, distillation: distilling twice, distilling the brandy raw material wine by adopting a pot-type distillation pot for the first time to obtain crude brandy, repeating the distillation for 2 times to remove the foreshot and the feints, taking the middle part, namely the original brandy, which is colorless and transparent and has stronger wine property, and distilling the original brandy once by adopting a tower-type distillation pot to obtain the original brandy;
s3, storage: the obtained original brandy is stored in a barrel, the storage time is controlled to be 10 days, the temperature is controlled to be 20 ℃, small wood barrels are arranged in a row or stacked up and down one by one in the storage process, large wood barrels are vertical, attention needs to be paid to alternate storage of large wood barrels, small wood barrels and old and new wood barrels to achieve the perfect storage effect, 1% of gaps are reserved in the barrels during storage of the brandy, so that overflowing of the barrels due to temperature influence can be prevented, on the other hand, certain air can be kept in the barrels, the presence of oxygen is facilitated to accelerate aging, the barrels need to be added 2 times every year, brandy of the same type and the same quality needs to be adopted during adding of the barrels, a specially-assigned person is responsible for regularly sampling and observing color, tasting taste and fragrance during storage, attention needs to be paid to change of vinosity, in case of abnormality, remedial measures are taken, the barrel hoops are made of stainless steel, and if iron hoops are adopted, regular paint, so as to prevent the iron hoop from rusting in the cellar due to a humid environment;
s4, preparation: after the storage is finished, the original brandy is prepared, and the preparation specifically comprises the following steps:
f1, concentration dilution: adding water for dilution, wherein the speed of adding water is slow, and adding water while stirring;
f2, adding sugar: the sugar is added to increase the mellow taste of the brandy, the sugar adding amount is determined according to the requirement of the taste, and the sugar content of the brandy is generally controlled to be 0.7 percent;
f3, storing the brandy in a barrel for a long time, or using the brandy made of sapling wood, wherein the brandy has too deep color and too much tannin, the brandy is astringent, bitter and has to be decolorized, if the color is slightly too deep, the brandy can be treated by bone glue or fish glue, otherwise, the brandy is treated by purest active carbon, and the treated brandy is filtered after 12 hours;
s5, filtering: the prepared brandy is filtered, so that substances which cannot be dissolved in the solution can be filtered, the brandy with higher purity is obtained, and the taste of the wine is improved.
Example 2
A method for distilling brandy by utilizing fermentation residues comprises the following steps:
s1, fermenting grape skin residues: the fermentation step specifically comprises:
m1: placing the grape skin residues into a fermentation tank, sealing the fermentation tank, and heating the fermentation tank to control the temperature inside the fermentation tank to be 30 ℃ and preserve the grape skin residues for 4.5 hours;
m2: before the fermentation is started, beneficial microorganisms are added into the fermentation tank, so that the beneficial microorganisms can be fully propagated, and the growth of harmful microorganisms is inhibited;
m3: when the fermentation is completely stopped, the residual sugar reaches below 3g/L, the volatile acidity is less than or equal to 0.05 percent, the mixture is placed in a tank for clarification, then the upper sake is separated from the lower sake, the alcohol is taken out for distillation, and the wines are distilled separately;
s2, distillation: distilling twice, distilling the brandy raw material wine by adopting a pot-type distillation pot for the first time to obtain crude brandy, repeating the distillation for 3 times to remove the foreshot and the feints, taking the middle part, namely the original brandy, which is colorless and transparent and has stronger wine property, and distilling the original brandy once by adopting a tower-type distillation pot to obtain the original brandy;
s3, storage: the obtained original brandy is stored in a barrel, the storage time is controlled to be 12 days, the temperature is controlled to be 22 ℃, small wood barrels are arranged in rows or stacked up and down one by one in the storage process, large wood barrels are vertical, attention should be paid to alternate storage of large wood barrels, small wood barrels and old and new wood barrels to achieve the perfect storage effect, 1.25% of gaps are reserved in the barrels during storage of the brandy, so that overflowing of the barrels due to temperature can be prevented, on the other hand, certain air can be kept in the barrels, the existence of oxygen is facilitated to accelerate aging, the barrels need to be added 2.5 times every year, brandy of the same variety and the same quality is required to be added, a specially-assigned person is responsible for regularly sampling and observing color, tasting, taste, remedying and aroma during storage, paying attention to wine quality change, once abnormity occurs, measures are taken, the barrel hoops are made of stainless steel, and if iron hoops are used, regular paint is adopted, so as to prevent the iron hoop from rusting in the cellar due to a humid environment;
s4, preparation: after the storage is finished, the original brandy is prepared, and the preparation specifically comprises the following steps:
f1, concentration dilution: adding water for dilution, wherein the speed of adding water is slow, and adding water while stirring;
f2, adding sugar: the sugar is added to increase the mellow taste of the brandy, the sugar adding amount is determined according to the requirement of the taste, and the sugar content of the brandy is generally controlled to be within 1 percent;
f3, storing the brandy in a barrel for a long time, or using the brandy made of sapling wood, wherein the brandy has too deep color and too much tannin, the brandy is astringent, bitter and has to be decolorized, if the color is slightly too deep, the brandy can be treated by bone glue or fish glue, otherwise, the brandy is treated by purest active carbon, and the treated brandy is filtered after 12 hours;
s5, filtering: the prepared brandy is filtered, so that substances which cannot be dissolved in the solution can be filtered, the brandy with higher purity is obtained, and the taste of the wine is improved.
Example 3
A method for distilling brandy by utilizing fermentation residues comprises the following steps:
s1, fermenting grape skin residues: the fermentation step specifically comprises:
m1: placing the grape skin residues into a fermentation tank, sealing the fermentation tank, and heating the fermentation tank to control the temperature inside the fermentation tank to be 31 ℃ and keep the temperature for 5 hours;
m2: before the fermentation is started, beneficial microorganisms are added into the fermentation tank, so that the beneficial microorganisms can be fully propagated, and the growth of harmful microorganisms is inhibited;
m3: when the fermentation is completely stopped, the residual sugar reaches below 3g/L, the volatile acidity is less than or equal to 0.05 percent, the mixture is placed in a tank for clarification, then the upper sake is separated from the lower sake, the alcohol is taken out for distillation, and the wines are distilled separately;
s2, distillation: distilling twice, distilling the brandy raw material wine by adopting a pot-type distillation pot for the first time to obtain crude brandy, repeating the distillation for 5 times to remove the foreshot and the feints, taking the middle part, namely the original brandy, which is colorless and transparent and has stronger wine property, and distilling the original brandy once by adopting a tower-type distillation pot to obtain the original brandy;
s3, storage: the obtained original brandy is stored in a barrel, the storage time is controlled to be 14 days, the temperature is controlled to be 24 ℃, small wood barrels are arranged in rows or stacked up and down one by one in the storage process, large wood barrels are vertical, attention should be paid to alternate storage of large wood barrels, small wood barrels and old and new wood barrels to achieve the perfect storage effect, 1.5 percent of gaps are reserved in the barrels during storage of the brandy, so that overflowing of the barrels due to temperature can be prevented, on the other hand, certain air can be kept in the barrels, the presence of oxygen is facilitated to accelerate aging, the barrels need to be added 3 times every year, brandy of the same type and the same quality is required to be adopted during adding of the barrels, a specially-assigned person is responsible for regularly sampling and observing color, tasting, taste and aroma and paying attention to change of wine quality during storage, once abnormity occurs, measures are taken in time, the barrel hoops are made of stainless steel, and if iron hoops are used, regular paint is adopted, so as to prevent the iron hoop from rusting in the cellar due to a humid environment;
s4, preparation: after the storage is finished, the original brandy is prepared, and the preparation specifically comprises the following steps:
f1, concentration dilution: adding water for dilution, wherein the speed of adding water is slow, and adding water while stirring;
f2, adding sugar: the sugar is added to increase the mellow taste of the brandy, the sugar adding amount is determined according to the requirement of the taste, and the sugar content of the brandy is generally controlled to be 1.5 percent;
f3, storing the brandy in a barrel for a long time, or using the brandy made of sapling wood, wherein the brandy has too deep color and too much tannin, the brandy is astringent, bitter and has to be decolorized, if the color is slightly too deep, the brandy can be treated by bone glue or fish glue, otherwise, the brandy is treated by purest active carbon, and the treated brandy is filtered after 12 hours;
s5, filtering: the prepared brandy is filtered, so that substances which cannot be dissolved in the solution can be filtered, the brandy with higher purity is obtained, and the taste of the wine is improved.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. A method for distilling brandy by utilizing fermentation residues is characterized by comprising the following steps:
s1, fermenting grape skin residues: the fermentation step specifically comprises:
m1: placing the grape skin residues into a fermentation tank, sealing the fermentation tank, and heating the fermentation tank to control the temperature inside the fermentation tank to be 28-31 ℃ and keep the temperature for 4-5 hours;
m2: before the fermentation is started, beneficial microorganisms are added into the fermentation tank, so that the beneficial microorganisms can be fully propagated, and the growth of harmful microorganisms is inhibited;
m3: when the fermentation is completely stopped, the residual sugar reaches below 3g/L, the volatile acidity is less than or equal to 0.05 percent, the mixture is placed in a tank for clarification, then the upper sake is separated from the lower sake, the alcohol is taken out for distillation, and the wines are distilled separately;
s2, distillation: distilling twice, distilling the brandy raw material wine by adopting a pot-type distillation pot for the first time to obtain crude brandy, repeating the distillation for 2-5 times to remove the foreshot and the feints, taking the middle part, namely the original brandy, which is colorless and transparent and has stronger wine property, and distilling the original brandy for the first time by adopting a tower-type distillation pot to obtain the original brandy;
s3, storage: barreling and storing the obtained original brandy, wherein the storage time is controlled to be 10-14 days, and the temperature is controlled to be 20-24 ℃;
s4, preparation: preparing the original brandy after the storage is finished;
s5, filtering: the prepared brandy is filtered, so that substances which cannot be dissolved in the solution can be filtered, the brandy with higher purity is obtained, and the taste of the wine is improved.
2. The method for distilling brandy using fermented residues according to claim 1, wherein the S4 formulation specifically comprises the following steps:
f1, concentration dilution: adding water for dilution, wherein the speed of adding water is slow, and adding water while stirring;
f2, adding sugar: the sugar is added to increase the mellow taste of the brandy, the sugar adding amount is determined according to the requirement of the taste, and the sugar content of the brandy is generally controlled to be 0.7-1.5%;
f3, where the brandy is stored in a wooden barrel for too long, or made from sapling wood at the same time, the brandy has too deep color and too much tannin, and the brandy is astringent, bitter and must be decolorized, and if the color is slightly too deep, it can be treated with bone glue or fish glue, otherwise, the brandy treated with purest active carbon, glue or active carbon should be filtered after 12 hours.
3. The method according to claim 1, wherein the small wooden barrels are arranged in rows or stacked one above the other during the storage process, the large wooden barrels are vertical, and the large wooden barrels and the small wooden barrels are stored alternately with the new wooden barrel and the old wooden barrel, so as to achieve the perfect storage effect.
4. The method for distilling brandy using fermentation residues according to claim 1, wherein the brandy is stored with 1% -1.5% of the space in the barrel, so as to prevent the barrel from overflowing due to the influence of temperature, and on the other hand, a certain amount of air is kept in the barrel, so as to facilitate the existence of oxygen to accelerate aging, and the barrel is added 2-3 times per year, and the brandy of the same type and the same quality is used when the barrel is added.
5. The method of claim 1, wherein a person who is specially assigned to the brandy for the sake of regular sampling and observation of color, taste and aroma, attention to change of vinosity, and timely remedial action in case of abnormality should be taken during the storage period.
6. The method for distilling brandy wine using fermented residues according to claim 1, wherein the barrel hoop is made of stainless steel, and if iron hoop is used, paint is periodically applied to prevent the iron hoop from rusting in the cellar due to the humid environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911374986.8A CN110938505A (en) | 2019-12-27 | 2019-12-27 | Method for distilling brandy by utilizing fermentation residues |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911374986.8A CN110938505A (en) | 2019-12-27 | 2019-12-27 | Method for distilling brandy by utilizing fermentation residues |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110938505A true CN110938505A (en) | 2020-03-31 |
Family
ID=69913328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911374986.8A Pending CN110938505A (en) | 2019-12-27 | 2019-12-27 | Method for distilling brandy by utilizing fermentation residues |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110938505A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113293084A (en) * | 2021-07-21 | 2021-08-24 | 烟台可雅白兰地酒庄有限公司 | Aging process for high-grade brandy |
| CN113462512A (en) * | 2021-08-26 | 2021-10-01 | 中粮长城葡萄酒（蓬莱）有限公司 | Brewing method of brandy |
| CN116121012A (en) * | 2021-10-25 | 2023-05-16 | 吴彩琪 | Wild grape white spirit with fruit fragrance |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103194492A (en) * | 2013-03-06 | 2013-07-10 | 鲁东大学 | Method of producing alcohol by using grape skin residues |
| CN103305372A (en) * | 2013-06-27 | 2013-09-18 | 宁夏红中宁枸杞制品有限公司 | Method for producing original brandy by using grape skin residues |
| CN104862174A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Process for producing high-grade red jujube brandy |
-
2019
- 2019-12-27 CN CN201911374986.8A patent/CN110938505A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103194492A (en) * | 2013-03-06 | 2013-07-10 | 鲁东大学 | Method of producing alcohol by using grape skin residues |
| CN103305372A (en) * | 2013-06-27 | 2013-09-18 | 宁夏红中宁枸杞制品有限公司 | Method for producing original brandy by using grape skin residues |
| CN104862174A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Process for producing high-grade red jujube brandy |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113293084A (en) * | 2021-07-21 | 2021-08-24 | 烟台可雅白兰地酒庄有限公司 | Aging process for high-grade brandy |
| CN113462512A (en) * | 2021-08-26 | 2021-10-01 | 中粮长城葡萄酒（蓬莱）有限公司 | Brewing method of brandy |
| CN116121012A (en) * | 2021-10-25 | 2023-05-16 | 吴彩琪 | Wild grape white spirit with fruit fragrance |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110938505A (en) | Method for distilling brandy by utilizing fermentation residues | |
| KR101498955B1 (en) | Manufacturing method for wine and distilled liquor using fruits | |
| Hailu et al. | Vinegar production technology—An overview | |
| US20160230132A1 (en) | Icewine brandy and process of production thereof | |
| CN106701380A (en) | Process for producing strong wine from table grapes | |
| Kučerová et al. | Study of changes organic acids in red wines during malolactic fermentation | |
| CN113637539A (en) | Tannin-enhanced pink wine brewing process and product | |
| CN105039085A (en) | Method for brewing persimmon brandy | |
| EP2474604B1 (en) | Method for making wine must and uses thereof | |
| CN113913265B (en) | Ageing method for improving brandy quality | |
| EP1325952A1 (en) | Food products based on fruits and a process for their production | |
| CN115197806A (en) | Brewing process of fused fruit wine | |
| CN112175767A (en) | Process for brewing alkaline whisky by rice | |
| CN112592783A (en) | Wine with wine and brandy fragrance and preparation method thereof | |
| CN112725105A (en) | Production process of grape spirit wine base | |
| US2148051A (en) | Methods in utilizing sugar cane juice in the preparation of effervescent alcoholic drinks | |
| Castro et al. | Behavior of a hyperoxidized must during biological aging of Fino sherry wine | |
| DE102019102962A1 (en) | Process for the production of a non-alcoholic or low alcohol beer | |
| Bangaraiah et al. | Production of white wine from grapes using sacharomyces cervisiae | |
| Scott et al. | Observations on the influence of temperature, dissolved oxygen and juice source on stored alcoholic cider flavour development | |
| CN116515568A (en) | Brewing process for improving quality of grape wine | |
| CN113897264B (en) | Ageing method for improving brandy pleasure | |
| Croguennec | From Grape to Wine | |
| US20200407667A1 (en) | Methods for preparing high color concentrate wine | |
| Webb | The Science of Making Wine: An ancient practical art is rapidly becoming a science as principles from chemistry, biochemistry, microbiology, and engineering are incorporated into the discipline of enology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200331 |