CN116179297A - Brewing method of wolfberry and grape compound flavor brandy - Google Patents
Brewing method of wolfberry and grape compound flavor brandy Download PDFInfo
- Publication number
- CN116179297A CN116179297A CN202310002026.9A CN202310002026A CN116179297A CN 116179297 A CN116179297 A CN 116179297A CN 202310002026 A CN202310002026 A CN 202310002026A CN 116179297 A CN116179297 A CN 116179297A
- Authority
- CN
- China
- Prior art keywords
- brandy
- wine
- flavor
- medlar
- base wine
- 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
- 235000013532 brandy Nutrition 0.000 title claims abstract description 82
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 36
- 235000019634 flavors Nutrition 0.000 title claims abstract description 36
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 23
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 23
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 17
- 240000006365 Vitis vinifera Species 0.000 title claims abstract 7
- 150000001875 compounds Chemical class 0.000 title claims description 14
- 235000015468 Lycium chinense Nutrition 0.000 title claims description 6
- 244000241838 Lycium barbarum Species 0.000 title description 5
- 235000015459 Lycium barbarum Nutrition 0.000 title description 5
- 235000014101 wine Nutrition 0.000 claims abstract description 42
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 28
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 28
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 28
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 239000003205 fragrance Substances 0.000 claims abstract description 16
- 235000019640 taste Nutrition 0.000 claims abstract description 16
- 235000020095 red wine Nutrition 0.000 claims abstract description 15
- 239000002131 composite material Substances 0.000 claims abstract description 6
- 125000003118 aryl group Chemical group 0.000 claims abstract description 4
- 238000004821 distillation Methods 0.000 claims abstract description 4
- 239000008369 fruit flavor Substances 0.000 claims abstract description 4
- 230000032683 aging Effects 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 9
- 238000007599 discharging Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 claims description 5
- 230000035764 nutrition Effects 0.000 claims description 5
- 239000000049 pigment Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 244000241872 Lycium chinense Species 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 241000219095 Vitis Species 0.000 description 16
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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
- C12G3/04—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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of brewing, and discloses a method for brewing brandy with a composite flavor of medlar and grape, which comprises the following steps: and (3) selecting base wine: the brandy base wine is prepared by kettle type secondary distillation, the brandy base wine is aged for more than 4 years in an oak barrel, the dry red base wine is prepared by high-quality dry red wine with aromatic fruit flavor, the wine is aged for 6-8 months in the oak barrel, and the medlar concentrated juice is prepared by fresh medlar concentrated juice with Brix of 50-70%; the composite flavor brandy is an innovative brandy product which is prepared by taking brandy as base wine and adding a certain amount of high-quality dry red wine and fresh medlar concentrated juice into the base wine, and has the characteristics of gorgeous color, more prominent fragrance, more complicated and elegant fragrance, sweet and balanced taste and mellow and plump wine body because the dry red wine and the fresh medlar concentrated juice are added into the brandy base wine.
Description
Technical Field
The invention relates to the technical field of brewing, in particular to a method for brewing brandy with a composite flavor of medlar and grape.
Background
The traditional brandy is distilled liquor prepared by taking fruits or fruit juice (pulp) as raw materials, fermenting, distilling, ageing by an oak barrel and blending, the color of the distilled liquor is golden yellow to amber, the fragrance is mainly ageing oak fragrance, and the distilled liquor has certain fruit variety fragrance and bouquet, and has mellow and sweet taste, but compared with fermented liquor, the distilled liquor is lighter in body and less in nutrient components.
In order to meet the requirements of diversified tastes of consumers, a plurality of flavored brands different from the traditional brands also appear in the market in recent years. The common flavor brandy is a beverage wine prepared by taking brandy as a wine base, adding natural spice and essence for food, adding sugar or not adding sugar, such as lemon flavor brandy and apple flavor brandy in the market, and compared with the traditional brandy, the flavor brandy mainly changes the aroma characteristics of the product, and the color, the taste and the like are not greatly changed.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the existing flavor brandy product technology, the invention provides a medlar and grape compound flavor brandy brewing method, which has the flavor characteristics of both wine and brandy, and solves the problem that the common flavor brandy product mainly only changes the fragrance characteristics, color, taste and the like of the traditional brandy product and has little change. The medlar and grape compound flavor brandy takes brandy as base wine, and a certain amount of high-quality dry red wine and medlar concentrated juice are added into the brandy, compared with the traditional brandy and the common flavor brandy, the medlar and grape compound flavor brandy has the characteristics of gorgeous color, more prominent fragrance and fruit fragrance, sweet and balanced taste and mellow and plump wine body, changes the color, fragrance and taste characteristics of the traditional brandy, and has relatively rich nutrition ingredients.
Technical proposal
In order to achieve the above purpose, the present invention provides the following technical solutions: a brewing method of a compound flavor brandy of medlar and grape comprises the following steps:
and (3) selecting base wine: the brandy base wine is prepared by kettle type secondary distillation, the brandy base wine is aged for more than 4 years in an oak barrel, the dry red base wine is prepared by high-quality dry red wine with aromatic fruit flavor, the wine is aged for 6-8 months in the oak barrel, and the medlar concentrated juice is prepared by fresh medlar concentrated juice with Brix of 50-70%;
blending: ageing high-quality dry red wine by using brandy base wine and oak barrel according to the proportion of 60-70%: blending 30-40%, and adding 1-2% concentrated juice of fructus Lycii to adjust taste;
aging oak barrels: aging the prepared flavored brandy in an oak barrel for 6-12 months, and taking out from the barrel when the fragrance is harmonious and elegant and the taste is mellow and smooth;
and (3) a step of glue discharging treatment: performing colloid-removing treatment on the barreled fructus Lycii grape flavor brandy raw wine with 100-300mg/l gelatin, standing for clarifying for one week, and separating;
freezing and filtering: cooling the flavored brandy after discharging from the barrel to-8 to-10 ℃, keeping for 7 days, and filtering with a film of 0.8-1.0 mu m when the flavored brandy is cold.
Advantageous effects
Compared with the prior art, the invention provides a method for brewing the brandy with the composite flavor of the medlar and the grape, which has the following beneficial effects:
1. the method for brewing the brandy with the composite flavor of the medlar and the grape takes the brandy as the base wine, and a certain amount of high-quality dry red wine and medlar concentrated juice are added into the base wine to develop an innovative brandy product with the flavors of the grape wine and the brandy.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
A brewing method of a compound flavor brandy of medlar and grape comprises the following steps:
and (3) selecting base wine: the brandy base wine is prepared by kettle type secondary distillation, the brandy base wine is aged for more than 4 years in an oak barrel, the dry red base wine is prepared by high-quality dry red wine with aromatic fruit flavor, the wine is aged for 6-8 months in the oak barrel, and the medlar concentrated juice is prepared by fresh medlar concentrated juice with Brix of 50-70%;
blending: ageing high-quality dry red wine by using brandy base wine and oak barrel according to the proportion of 60-70%: blending 30-40%, and adding 1-2% concentrated juice of fructus Lycii to adjust taste;
aging oak barrels: aging the prepared flavored brandy in an oak barrel for 6-12 months to perform stable fusion;
and (3) a step of glue discharging treatment: performing colloid-removing treatment on the barreled fructus Lycii grape flavor brandy raw wine with 100-300mg/l gelatin, standing for clarifying for one week, and separating;
freezing and filtering: cooling the flavored brandy after discharging from the barrel to-8 to-10 ℃, keeping for 7 days, and filtering with a film of 0.8-1.0 mu m when the flavored brandy is cold.
Specifically, water is not added to reduce the alcohol content during the ageing of the brandy base wine in the base wine selection step.
Specifically, pigments, spice essence and syrup are not added in the blending step.
Specifically, in the oak barrel ageing step, the oak barrel is taken out of the barrel when the fragrance is harmonious and elegant, the taste is mellow and smooth.
In this embodiment, the main product index is as follows:
in the present embodiment of the present invention,
1. the compound flavor brandy of the medlar and the grape improves the characteristics of the traditional brandy of single color, fragrance and taste, is different from the traditional classical brandy, is also different from the common flavor brandy on the market, has the flavors of dry red wine and brandy, is more gorgeous and natural in color, has more prominent fragrance, is more complex and elegant, has more mellow and long-lasting taste, and is mainly different from the traditional brandy and the common flavor brandy as follows:
2. in the process, no water, pigment, spice essence and syrup are added in the process of preparing the wolfberry grape compound flavor brandy, softened water or purified water is required to be added in the process of brewing the traditional brandy and the common flavor brandy to reduce the alcohol content of the original brandy, caramel pigment or other pigments are required to be added to adjust the color, syrup is required to be added to adjust the taste, spice essence is required to be added in the process of brewing the common flavor brandy to change the fragrance style of the product, the wolfberry grape compound brandy is required to be added in the high-quality dry red wine with lower alcohol content in the brandy to adjust the alcohol content, meanwhile, the color and fragrance of the product are changed, and a certain amount of fresh wolfberry concentrated juice is required to be added to adjust the taste of the product, so that the syrup is not required to be additionally added.
3. On the aspect of nutrition components, the medlar and grape compound brandy is added with dry red wine and fresh medlar concentrated juice, and has nutrition and nutrition value which are rich compared with the traditional brandy and common flavor brandy.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.
Claims (3)
1. A method for brewing brandy with composite flavor of Chinese wolfberry and grape is characterized by comprising the following steps:
and (3) selecting base wine: the brandy base wine is prepared by kettle type secondary distillation, the brandy base wine is aged for more than 4 years in an oak barrel, the dry red base wine is prepared by high-quality dry red wine with aromatic fruit flavor, the wine is aged for 6-8 months in the oak barrel, and the medlar concentrated juice is prepared by fresh medlar concentrated juice with Brix of 50-70%;
blending: ageing high-quality dry red wine by using brandy base wine and oak barrel according to the proportion of 60-70%: blending 30-40%, and adding 1-2% of concentrated juice of fresh fructus Lycii to adjust taste;
aging oak barrels: aging the prepared flavored brandy in an oak barrel for 6-12 months, and taking out from the barrel when the fragrance is harmonious and elegant and the taste is mellow and smooth;
and (3) a step of glue discharging treatment: performing colloid-removing treatment on the barreled fructus Lycii grape flavor brandy raw wine with 100-300mg/l gelatin, standing for clarifying for one week, and separating;
freezing and filtering: cooling the flavored brandy after discharging from the barrel to-8 to-10 ℃, keeping for 7 days, and filtering with a film of 0.8-1.0 mu m when the flavored brandy is cold.
2. The method for brewing the medlar and grape compound flavor brandy according to claim 1, which is characterized in that: in the base wine selection step, water is not added for reducing the alcohol degree during the ageing of the brandy base wine, and pigment, spice essence and syrup are not added during the blending process.
3. The method for brewing the medlar and grape compound flavor brandy according to claim 1, which is characterized in that: the dry red wine and the concentrated juice of the medlar are added in the brewing of the medlar and grape compound brandy, so that the nutrition is rich and has nutritive value compared with the traditional brandy and common flavor brandy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310002026.9A CN116179297A (en) | 2023-01-03 | 2023-01-03 | Brewing method of wolfberry and grape compound flavor brandy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310002026.9A CN116179297A (en) | 2023-01-03 | 2023-01-03 | Brewing method of wolfberry and grape compound flavor brandy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116179297A true CN116179297A (en) | 2023-05-30 |
Family
ID=86443640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310002026.9A Pending CN116179297A (en) | 2023-01-03 | 2023-01-03 | Brewing method of wolfberry and grape compound flavor brandy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116179297A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108795612A (en) * | 2018-06-26 | 2018-11-13 | 宁夏汇达阳光生态酒庄有限责任公司 | A kind of Chinese-wolfberry brandy and its production technology |
| CN109234096A (en) * | 2018-11-12 | 2019-01-18 | 宁夏西夏王葡萄酒业有限公司 | A kind of Europe Lee grape wine and preparation method thereof |
| CN109266479A (en) * | 2018-11-28 | 2019-01-25 | 山东省葡萄研究院 | A kind of brewage process of brandy |
-
2023
- 2023-01-03 CN CN202310002026.9A patent/CN116179297A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108795612A (en) * | 2018-06-26 | 2018-11-13 | 宁夏汇达阳光生态酒庄有限责任公司 | A kind of Chinese-wolfberry brandy and its production technology |
| CN109234096A (en) * | 2018-11-12 | 2019-01-18 | 宁夏西夏王葡萄酒业有限公司 | A kind of Europe Lee grape wine and preparation method thereof |
| CN109266479A (en) * | 2018-11-28 | 2019-01-25 | 山东省葡萄研究院 | A kind of brewage process of brandy |
Non-Patent Citations (2)
| Title |
|---|
| 唐流德: "酿酒大师", 31 July 2000, 作家出版社, pages: 272 * |
| 黄琼等: "食品加工技术", 30 November 2012, 厦门大学出版社, pages: 227 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100475946C (en) | Litchi-aquavit and making method thereof | |
| NO831801L (en) | NON-EXTREMELY ALCOHOLIC DRINK | |
| JP6993407B2 (en) | Grape-flavored sweet wine manufacturing method and grape-flavored sweet wine | |
| CN105647763A (en) | Brewing process of red date liqueur | |
| CN102586057B (en) | Brewing method of kiwi-flavored sweet corn wine | |
| CN113444606A (en) | Preparation method of fruity compound wine | |
| CN111592951A (en) | Highly-clarified ale refined beer and production process thereof | |
| CN112280630A (en) | Preparation method of semi-sweet enhanced red wine | |
| CN1038850C (en) | Semi-fermented chrysanthemum wine series and processing technology thereof | |
| CN103275858B (en) | Brewing method for orange brandy | |
| CN111621379A (en) | Production method of strong-flavor sugarcane wine | |
| CN110591871A (en) | A Chinese liquor base containing oak components and its preparation method | |
| CN110819496A (en) | Brewing process of sweet sparkling cider | |
| CN110616134A (en) | 0.0% vol alcohol-free IPA beer and preparation method thereof | |
| CN116179297A (en) | Brewing method of wolfberry and grape compound flavor brandy | |
| CN102517187B (en) | Processing method of natural menthol low-degree ice yellow wine | |
| CN101463312A (en) | Biological freezing point brewing method for peach fermented wine | |
| CN105838533A (en) | Production method of summer black grape liqueur | |
| CN111548872A (en) | Preparation method of crabapple beer | |
| CN110872548A (en) | Brewing method of lemon coconut-flavor sweet wine | |
| CN110050868A (en) | Produce high-end seasoning syrup method and high-end seasoning syrup prepared therefrom | |
| CN111057630A (en) | Preparation method of loquat and glutinous rice flavored wine | |
| NL2036758B1 (en) | A High Quality Sparkling Fruit Wine and A Preparation Method Thereof | |
| KR900003705B1 (en) | Method for preparation of drinks by fermentation of maximowiczia chinensis | |
| von Loesecke | Possibilities of preparing alcoholic citrus beverages |
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 |