CN112779109A - Manufacturing method of whisky - Google Patents
Manufacturing method of whisky Download PDFInfo
- Publication number
- CN112779109A CN112779109A CN201911061675.6A CN201911061675A CN112779109A CN 112779109 A CN112779109 A CN 112779109A CN 201911061675 A CN201911061675 A CN 201911061675A CN 112779109 A CN112779109 A CN 112779109A
- Authority
- CN
- China
- Prior art keywords
- fruits
- blueberry
- wine
- prepared
- raspberry
- 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
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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
- 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
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention aims to prepare the wine which is pollution-free, pure green and integrates various nutritional ingredients and health care functions by taking blueberry fruits, bilberry fruits and raspberry fruits as main raw materials and white sugar as an auxiliary raw material. The blueberry honey beverage is prepared from 35% of blueberry fruits, 25% of blueberry fruits, 32% of raspberry fruits and 8% of white sugar. Compared with the prior art, the invention has the advantages that the health-care tea is prepared by adopting yeast fermentation and distillation technologies, and has the effects of improving human immunity, beautifying, resisting aging, promoting blood circulation to remove blood stasis, preventing cancer and the like after being drunk for a long time.
Description
Technical Field
The invention relates to wine, in particular to whisky.
Background
Distilled liquor is various alcoholic drinks with higher ethanol concentration than the original fermentation product. Brandy, whisky, lamb and Chinese spirits all belong to distilled spirits, and most of them are spirits with higher alcohol content. Chinese white spirit is generally produced by brewing grains and then distilling the grains. The brandy is prepared by distilling wine, and the whisky is prepared by distilling fermented and brewed grains such as barley. The rum is made by distilling sugar cane wine. However, no wine brewed by using blueberry fruits, bilberry fruits and raspberry fruits as raw materials and distilled at home and abroad is available at present.
Disclosure of Invention
The invention aims to prepare the wine which is pollution-free, pure green and integrates various nutritional ingredients and health care functions by taking blueberry fruits, bilberry fruits and raspberry fruits as main raw materials and white sugar as an auxiliary raw material. The blueberry honey beverage is prepared from 35% of blueberry fruits, 25% of blueberry fruits, 32% of raspberry fruits and 8% of white sugar. Compared with the prior art, the invention has the advantages that the health-care tea is prepared by adopting yeast fermentation and distillation technologies, and has the effects of improving human immunity, beautifying, resisting aging, promoting blood circulation to remove blood stasis, preventing cancer and the like after being drunk for a long time.
The specific implementation mode is as follows: putting the selected and cleaned blueberry fruits, bilberry fruits and raspberry fruits into a juicer in proportion to squeeze juice, adding white sugar, putting the adjusted juice into a fermentation barrel, and immediately inoculating wine yeast after putting the juice into the fermentation barrel. The wine yeast is artificial dry yeast. Activation was carried out with 5% sugar water at 35 ℃. The method comprises adjusting 5% sugar water, heating to 35 deg.C, placing active dry yeast in sugar water for one hour until bubbles and foams are generated, immediately pouring into a fermentation barrel, stirring, controlling the temperature of the barrel at 18-25 deg.C, and fermenting for about 5-7 days. During this period, two to three times of oxygen addition are ensured to the barrel per day. Injecting the fermented fruit wine into an oak barrel, storing in a cellar for three years, distilling the wine aged for three years by a kettle type distilling machine set to obtain a highly distilled wine with the alcohol content of 75 degrees, adjusting and blending the fragrance, and storing in the oak barrel in the cellar for three months for the second time to obtain the wild three-berry wine with the alcohol content of 65 degrees. The above constitutes the present invention.
Claims (3)
1. The blueberry honey beverage is characterized by comprising, by weight, 35% of blueberry fruits, 25% of blueberry fruits, 32% of raspberry fruits and 8% of honey.
2. Fruit wine fermented from the juice prepared in the proportion in claim 1 is injected into an oak barrel to be cellared for three years.
3. Distilling the aged wine obtained in the step 2 for three years by a kettle type distillation unit to obtain a highly distilled wine with a alcohol content of 75 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911061675.6A CN112779109A (en) | 2019-11-06 | 2019-11-06 | Manufacturing method of whisky |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911061675.6A CN112779109A (en) | 2019-11-06 | 2019-11-06 | Manufacturing method of whisky |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112779109A true CN112779109A (en) | 2021-05-11 |
Family
ID=75748641
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911061675.6A Pending CN112779109A (en) | 2019-11-06 | 2019-11-06 | Manufacturing method of whisky |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112779109A (en) |
-
2019
- 2019-11-06 CN CN201911061675.6A patent/CN112779109A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210511 |