CN111019794A - Brewing process of red apricot brandy - Google Patents
Brewing process of red apricot brandy Download PDFInfo
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- CN111019794A CN111019794A CN202010056312.XA CN202010056312A CN111019794A CN 111019794 A CN111019794 A CN 111019794A CN 202010056312 A CN202010056312 A CN 202010056312A CN 111019794 A CN111019794 A CN 111019794A
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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
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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
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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
Abstract
The invention discloses a brewing process of red apricot brandy, which is prepared by fermentation, distillation and aging processes; the wine base is brewed by main fermentation and malic acid-lactic acid fermentation before distillation, so that the effective nutrient components and trace elements of the red apricot fruits are retained to the maximum extent, the nutritional value of the red apricot wine base is improved, and the fruit flavor of the red apricot wine base is maintained; the raw material pretreatment adopts the blanching process to improve the juice yield, resist the browning, resist the oxidation, inhibit bacteria, avoid adding sulfur dioxide, prevent the sulfur dioxide from influencing the red apricot wine base and the red apricot brandy, improve the internal quality of wine products, enhance the stability and other technical operations; the developed red apricot brandy is not added with chemical additives, has mild operation conditions, can effectively prevent the denaturation, inactivation, autolysis and the like of biological macromolecules and flavor substance molecules, furthest retains the aroma substances and nutrient substances in the red apricot, meets the taste requirements of consumers, and reduces the generation of harmful ingredients in the brandy.
Description
Technical Field
The invention relates to the field of wine brewing processes, in particular to a brewing process of red apricot brandy.
Background
The red apricot is a special product of the American lending summons in the inner Mongolia Baoto city, has orange red to dark red peel, orange yellow pulp, fine pulp, pine, sand, less fiber, more juice, sweet and sour taste, strong apricot taste, various organic components, vitamins and inorganic salts necessary for human bodies, higher nutritional value and is one of the most popular fruits. As the apricots belong to seasonal fruits, the maturity period is short, the apricots are not easy to preserve and store, and the harvested apricots have soft pulp at normal temperature, so that the commodity of the apricots is reduced, and the economic value and the industrial development of the apricots are seriously influenced. At present, the fresh fruits are mainly eaten or processed into cans, preserved fruits and the like, but partial nutrient substances are damaged and lost through processes of high-temperature sterilization, constant-temperature drying and the like, and the fresh fruits can be stored for a long time only by adding additives such as preservatives and the like.
Brandy, originally from Brandewijn, the netherlands, means "burnt wine". In a narrow sense, it refers to a wine obtained by distilling a wine obtained by fermenting a grape to obtain a high alcohol, and storing the high alcohol in an oak barrel. In a broad sense, brandy is a distilled liquor which is brewed by taking fruits as raw materials through fermentation, distillation and storage, and comprises grape brandy, apple brandy, cherry brandy and the like.
The processing technology of the apricot wine base wine is simple and random, and a unique processing technology is not established according to the sugar-acid ratio, soluble solid, organic acid and the maturity of fruit pulp of apricot fruits. In the prior art, SO2 is often added in the fermentation production process of the apricot wine to play the effects of resisting oxidation, inhibiting bacteria and the like, however, the residue in the apricot wine base is not good for the health of human body, and the content of brandy acetaldehyde and aldol is increased in the distilled wine to cause the final brandy to have a sulfur taste.
Most of apricot brandy on the market at present is prepared by blending edible alcohol and apricot essence or soaking fruits, so that the market is disturbed by false truth and fish eyes, the product quality is poor, and the health of consumers is adversely affected due to excessive use of food additives. A small number of apricot wines are obtained by distillation, but in order to save production cost, the apricot wine base wine has simple processing technology, unobtrusive fragrance and wine body defects, the apricot raw brandy obtained by distillation is not aged by an oak barrel, has poor appearance clarity and poor color, does not have red apricot aroma and oak aroma, and has poor, not elegant, soft, mellow and mature taste.
Disclosure of Invention
The invention aims to provide a brewing process of red apricot brandy, which develops an elegant, soft, mellow and mature red apricot brandy, does not add chemical additives, has mild operation conditions, can effectively prevent biomacromolecules and flavor substance molecules from denaturation, inactivation, autolysis and the like, furthest retains aroma substances and nutrient substances in the red apricot, meets the taste requirements of consumers, and reduces the generation of harmful ingredients in the brandy.
A brewing process of red apricot brandy comprises the following steps:
A. selecting mature red apricots and removing kernels;
B. heating purified water 0.5-1 times of the weight of the red apricot to 80-100 deg.C, blanching the red apricot for 10-20min to obtain fruit and juice pulp;
C. cold soaking the blanched red apricot juice and fruit pulp, and standing at 4-8 deg.C for 1-2 days to promote the extraction of the aroma components of red apricot;
D. adding white granulated sugar into the cold-dipped fruit juice and fruit pulp until the sugar degree is 220-240 g/L;
E. adding 30-50ppm of pectinase and 200ppm of activated fruit wine yeast, and fermenting at 20-30 deg.C for 5-10 days;
F. adding lactobacillus at 10-30 deg.C for 5-10 days for secondary fermentation of malic acid-lactic acid after fermentation, wherein the addition amount of lactobacillus is 0.01 g/L;
G. separating peel and residue with air bag squeezer after secondary fermentation to obtain liquor, precipitating at 4-8 deg.C for one week, and removing bottom precipitated wine mud to obtain red apricot wine base;
H. putting the red apricot raw wine into a distillation still for twice distillation, controlling the distillation temperature to be 80-90 ℃, wherein the crude distillation red apricot raw brandy of the once distillation accounts for 30% of the volume of the red apricot raw wine; carrying out secondary distillation on the crude red apricot raw brandy after the primary distillation at the temperature of 80-90 ℃, intercepting the wine head amount to be 1-2% of the volume of the primary distillate, removing the wine tail amount to be 15-20% of the volume of the primary distillate, and collecting the total distillate with the volume of 40-50% of the volume of the primary distillate to obtain the red apricot raw brandy;
I. transferring red apricot brandy into 225L moderate baked French oak barrel, sealing in cellar (10-15 deg.C, 60-80% RH), storing, flowing out 1-1.5% of gap, periodically adding barrel until natural loss limit, and aging for 8 months;
J. then keeping the temperature for 96 hours at the temperature of between 16 ℃ below zero and 18 ℃ below zero, and filtering the mixture by using a membrane filter with the diameter of 0.45 mu m to obtain the apricot raw brandy.
The invention has the beneficial effects that:
firstly, red apricots are used as raw materials, an elegant, soft, mellow and mature red apricot brandy is developed, no chemical additive is added, the operation condition is mild, biological macromolecules and flavor substance molecules can be effectively prevented from being denatured, inactivated, autolyzed and the like, aroma substances and nutrient substances in the red apricots are retained to the greatest extent, the taste requirements of consumers are met, and the generation of harmful ingredients in the brandy is reduced.
Secondly, the wine base is brewed by main fermentation and malic acid-lactic acid fermentation before distillation, so that the effective nutrient components and trace elements of the red apricot fruit are retained to the maximum extent, the nutritional value of the red apricot wine base is improved, and the fruit flavor of the red apricot wine base is maintained; the raw material pretreatment adopts a blanching process to improve the juice yield, resist browning, resist oxidation and inhibit bacteria, avoids adding sulfur dioxide, prevents the sulfur dioxide from influencing red apricot wine base and red apricot brandy, improves the internal quality of wine products and enhances the stability of the wine products; before fermentation, the unique aroma components of the red apricots are leached by low-temperature cold impregnation, and the aroma substance content in the red apricot wine base and the red apricot brandy is increased; during fermentation, a certain amount of pectinase is added, colloidal substances in the fruit pulp are decomposed by the pectinase, the viscosity is reduced, the juice yield is increased, the dissolving and exudation effects of organic acid and nutrient substances are improved, and a good function of clarifying the red apricot wine base is achieved; and after the secondary fermentation is finished, the red apricot wine base is clarified by low-temperature cold treatment to obtain the red apricot wine base which is strong in fruit flavor, attractive in color, bright and clear and mellow in taste.
And thirdly, natural aging and artificial aging are adopted in the aging process, the change of the natural aging which needs several years can be completed in a short time, the storage period is shortened, the utilization efficiency of the oak barrel is saved, and the production cost is saved. When the original red apricot and white apricot are transferred into French oak barrels, 1-1.5% of gaps need to flow out, firstly, the aging can be accelerated due to the existence of air, and secondly, the overflow loss caused by volume expansion due to temperature change is avoided. The freezing treatment can not only increase the stability of the brandy, but also greatly improve the quality of the brandy and play a role in aging. The lower the temperature of the wine, the higher the dissolved oxygen, so the lower the temperature can promote the maturation of the wine.
Fourthly, the disclosed brewing process of the apricot brandy comprises a processing process, a distillation process and an ageing process of the red apricot wine base, and finally the elegant, soft, mellow and mature apricot brandy is obtained.
Drawings
FIG. 1 shows an example of apricot wine prepared by the present invention.
FIG. 2 is a flow chart of the present invention.
Detailed Description
The invention discloses a brewing process of red apricot brandy, which comprises the following steps:
firstly, selecting mature red apricots, removing kernels of the red apricots, and cleaning the red apricots; heating purified water 0.5-1 times of the weight of the red apricot to 80-100 deg.C, and blanching the red apricot for 10-20min to obtain fruit juice and fruit pulp; cold soaking the blanched red apricot juice and fruit pulp at 4-8 deg.C, and refrigerating for 1-2 days to promote leaching of fragrant components of red apricot; adding white granulated sugar into the cold-dipped fruit juice and fruit pulp and adjusting the sugar degree to be 220-240 g/L; then adding pectinase to a concentration of 30-50ppm, adding activated fruit wine yeast to a concentration of 200ppm, and fermenting at a controlled temperature of 20-30 deg.C for 5-10 days; adding lactobacillus (0.01 g/L) to perform secondary fermentation at 10-30 deg.C for 5-10 days; separating peel and residue with air bag squeezer after secondary fermentation to obtain liquor, precipitating at 4-8 deg.C for one week, and removing bottom precipitated wine mud to obtain red apricot wine base; putting the red apricot raw wine into a distillation kettle for secondary distillation, namely distilling twice, controlling the distillation temperature to be 80-90 ℃, wherein the crude distillation red apricot raw brandy of the primary distillation accounts for 30% of the volume of the red apricot raw wine; carrying out secondary distillation on the crude red apricot raw brandy after the primary distillation, wherein the secondary distillation is also carried out at the temperature of 80-90 ℃, the alcohol head amount is 1-2% of the volume of the primary distillate, the alcohol tail amount is 15-20% of the volume of the primary distillate, and the total distillate collection volume is 40-50% of the volume of the primary distillate to obtain the red apricot raw brandy; transferring red apricot original brandy into a 225L French oak barrel with moderate baking, sealing and storing in a cellar (the cellar condition is that the temperature is 10-15 ℃, the relative humidity is 60-80% RH), reserving 1-1.5% of gaps in the oak barrel, periodically adding barrels (the barrel adding refers to that wine liquid in the oak barrel is continuously lost in the process of brewing static wine, and the process of liquid supplementing treatment is called as barrel adding), adding to the limit of natural loss, and aging for 8 months; then keeping at-16-18 deg.C for 96 hr, and filtering with 0.45 μm membrane filter to obtain apricot brandy.
Example 1
Firstly, selecting mature red apricots, removing kernels of the red apricots and cleaning the red apricots with clear water; heating purified water with weight 0.5 times of the weight of the red apricot to 80-100 deg.C, blanching the red apricot for 10min to obtain red apricot juice and pulp; cold soaking the bleached red apricot juice and the blanched red apricot pulp at the temperature of 8 ℃, and refrigerating for 2 days to promote the leaching of the aroma components of the red apricots; adding white granulated sugar into the cold-dipped fruit juice and fruit pulp and adjusting the sugar degree to 220 g/L; then adding pectinase till the concentration is 30ppm, adding activated fruit wine yeast till the concentration is 200ppm, and carrying out temperature-controlled fermentation for 5 days at the temperature of 20 ℃; adding lactobacillus (0.01 g/L) to perform secondary fermentation of malic acid-lactic acid at 10 deg.C for 5 days; separating peel and residue with air bag squeezer after secondary fermentation to obtain wine liquid, settling for one week at 8 deg.C, and removing wine mud at bottom to obtain red apricot wine base; putting the red apricot raw wine into a distillation kettle for twice distillation, wherein the distillation temperature is about 80 ℃, and the crude distillation red apricot raw brandy of the once distillation accounts for 30% of the volume of the red apricot raw wine; carrying out secondary distillation on the crude red apricot raw brandy after the primary distillation, wherein the secondary distillation is also carried out at the temperature of about 80 ℃, then intercepting the wine head amount to be 1-2% of the volume of the primary distillate, removing the wine tail amount to be 15% of the volume of the primary distillate, and obtaining the red apricot raw brandy with the total distillate collection volume of 40% of the volume of the primary distillate; then transferring the red apricot original brandy into a 225L French moderately baked oak barrel, placing the French moderately baked oak barrel in a cellar (the cellar condition is that the temperature is 10-15 ℃, the relative humidity is 60-80% RH) for sealed storage, enabling the cellar to flow out 1-1.5% of gaps, periodically adding barrels (the barrel adding refers to that liquor in the oak barrel continuously runs off in the process of brewing static liquor, and the process of needing liquor supplementing treatment is called as barrel adding), adding the oak barrel to the limit of natural loss, and aging for 8 months; then keeping the temperature at-16 ℃ for 96h, and filtering the wine liquid by using a 0.45-micron membrane filter to obtain the red apricot raw brandy, wherein the red apricot raw brandy obtained under the condition has relatively mellow taste, rich nutrient substances, rich fruit flavor and transparent color.
Example 2
Firstly, selecting mature red apricots, removing kernels of the red apricots and cleaning the red apricots with clear water; heating purified water 1 time of the weight of the red apricot to 80-100 ℃, blanching the red apricot for 20min, and blanching to obtain red apricot juice and fruit pulp for later use; cold soaking the bleached red apricot juice and the blanched red apricot pulp at the temperature of 4 ℃, and refrigerating for 1 day to promote the leaching of the aroma components of the red apricots; adding white granulated sugar into the cold-dipped fruit juice and fruit pulp and adjusting the sugar degree to 240 g/L; then adding pectinase till the concentration is 50ppm, adding activated fruit wine yeast till the concentration is 200ppm, and carrying out temperature-controlled fermentation for 10 days at the temperature of 30 ℃; adding lactobacillus (0.01 g/L) to perform secondary fermentation of malic acid-lactic acid at 30 deg.C for 10 days; separating peel and residue with air bag squeezer after secondary fermentation to obtain wine liquid, then lowering for one week at 4 deg.C, and removing wine mud at bottom to obtain red apricot wine base; putting the red apricot unblended wine into a distillation kettle for twice distillation, wherein the distillation temperature is 95-100 ℃, and the crude distillation red apricot unblended land of the once distillation accounts for 30% of the volume of the red apricot unblended wine; carrying out secondary distillation on the crude red apricot raw brandy after the primary distillation, wherein the secondary distillation is also carried out at the temperature of about 95-100 ℃, then intercepting the wine head amount to be 1-2% of the volume of the primary distillate, removing the wine tail amount to be 20% of the volume of the primary distillate, and collecting the total distillate with the volume of 40% of the volume of the primary distillate to obtain the red apricot raw brandy; transferring the red apricot original brandy into a 225L French oak barrel with moderate baking, sealing and storing in a cellar (cellar condition: temperature: 10-15 deg.C; relative humidity: 60-80% RH), allowing 1-1.5% of gap to flow out of the cellar, periodically adding barrels, adding to natural loss limit, and aging for 8 months; then keeping at-18 deg.C for 96 hr, and filtering with 0.45 μm membrane filter to obtain red apricot brandy. The red apricot brandy obtained under the condition is elegant, soft and mature; but also has strong fruit flavor and mellow taste.
Example 3
Firstly, selecting mature red apricots, removing kernels of the red apricots and cleaning the red apricots with clear water; heating purified water 1 time of the weight of the red apricot to 90-95 ℃, blanching the red apricot for 17min, and blanching to obtain red apricot juice and fruit pulp for later use; cold soaking the blanched red apricot juice and fruit pulp at 5.5-6.5 deg.C, and refrigerating for 1.5 days to promote leaching of fragrant components of red apricot; adding white granulated sugar into the cold-dipped fruit juice and fruit pulp and adjusting the sugar degree to 232 g/L; then adding pectinase until the concentration is about 38ppm, adding activated fruit wine yeast until the concentration is 200ppm, and performing temperature-controlled fermentation at 24-26 ℃ for 8 days; adding lactobacillus (0.01 g/L) to perform secondary fermentation of malic acid-lactic acid at 23 deg.C for 8 days; separating peel and residue with air bag squeezer after secondary fermentation to obtain wine liquid, then sinking for one week at 6 deg.C, and removing wine mud settled at bottom to obtain red apricot wine base; putting the red apricot raw wine into a distillation kettle for twice distillation, wherein the distillation temperature is kept between 90 and 95 ℃, and the crude distillation red apricot raw brandy of the once distillation accounts for 30 percent of the volume of the red apricot raw wine; carrying out secondary distillation on the crude red apricot raw brandy after the primary distillation, wherein the secondary distillation is also carried out at the temperature of about 90-95 ℃, then intercepting the wine head amount to be 1-2% of the volume of the primary distillate, removing the wine tail amount to be 18% of the volume of the primary distillate, and obtaining the red apricot raw brandy with the total distillate collection volume to be 45% of the volume of the primary distillate; transferring the red apricot original brandy into a 225L French oak barrel with moderate baking, sealing and storing in a cellar (cellar condition: temperature: 10-15 deg.C; relative humidity: 60-80% RH), allowing 1-1.5% of gap to flow out of the cellar, periodically adding barrels, adding to natural loss limit, and aging for 8 months; then keeping the temperature at-17 ℃ for 96h, and filtering the wine liquid by using a 0.45 mu m membrane filter to obtain the red apricot raw brandy. The red apricot brandy obtained under the condition has strong fruit aroma, attractive color, brightness and mellow taste; meanwhile, the apricot brandy is elegant, soft, mellow and mature.
Claims (1)
1. A brewing process of red apricot brandy is characterized in that: comprises the following steps:
A. selecting mature red apricots and removing kernels;
B. heating purified water 0.5-1 times of the weight of the red apricot to 80-100 deg.C, blanching the red apricot for 10-20min to obtain fruit and juice pulp;
C. cold soaking the blanched red apricot juice and fruit pulp, and standing at 4-8 deg.C for 1-2 days to promote the extraction of the aroma components of red apricot;
D. adding white granulated sugar into the cold-dipped fruit juice and fruit pulp until the sugar degree is 220-240 g/L;
E. adding 30-50ppm of pectinase and 200ppm of activated fruit wine yeast, and fermenting at 20-30 deg.C for 5-10 days;
F. adding 0.01g/L of lactobacillus after the fermentation is finished to perform the secondary fermentation of malic acid-lactic acid, wherein the temperature of the secondary fermentation is 10-30 ℃ and the time is 5-10 days;
G. separating peel and residue with air bag squeezer after secondary fermentation to obtain liquor, precipitating at 4-8 deg.C for one week, and removing bottom precipitated wine mud to obtain red apricot wine base;
H. putting the red apricot raw wine into a distillation still for twice distillation, controlling the distillation temperature to be 80-90 ℃, wherein the crude distillation red apricot raw brandy of the once distillation accounts for 30% of the volume of the red apricot raw wine; carrying out secondary distillation on the crude red apricot raw brandy after the primary distillation at the temperature of 80-90 ℃, intercepting the wine head amount to be 1-2% of the volume of the primary distillate, removing the wine tail amount to be 15-20% of the volume of the primary distillate, and collecting the total distillate with the volume of 40-50% of the volume of the primary distillate to obtain the red apricot raw brandy;
I. transferring the red apricot brandy into a 225L French oak barrel with moderate baking, and hermetically storing in a cellar at 10-15 deg.C and 60-80% RH: flowing 1-1.5% of the gap on oak barrel, periodically adding into barrel, adding to natural loss limit, and aging for 8 months;
J. then keeping the temperature at-16-18 ℃ for 96h, and filtering the mixture by using a 0.45 mu m membrane filter to obtain the red apricot raw brandy.
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| CN105779240A (en) * | 2016-05-10 | 2016-07-20 | 济南卓雅轩酒庄有限公司 | Method for preparing apricot brandy |
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