CN1242420A

CN1242420A - Apple brandy

Info

Publication number: CN1242420A
Application number: CN 99115733
Authority: CN
Inventors: 吴大为
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-03-15
Filing date: 1999-03-15
Publication date: 2000-01-26

Abstract

The apple brandy making process is characterized by the its fermentation process adopts turbid juice and turbid dregs, cellaring fermentation, its temperature is controlled at 10-18 deg.C, and its distillation process adopts pot type distiller, and its raw material is controlled below 30 cm, and its storage process is implemented in oak drum, in which the oak chips are added, and soaked with brandy, and their weight ratio is 1.5 : 10. Said invented apple brandy is palatefull in taste and its quality is reliable.

Description

Calvados

The present invention relates to the brewing method of calvados

Apple brandy belongs to the fruit wine liquor, and at present, brewageing cognac employing grape in the world is raw material, and the ripening stage of grape concentrates, and is of short duration, not easy to store, in brewing process, need to add a certain amount of sulfurous gas sterilization, add the formation of certain amount of urea control potato spirit.

It is provided by the invention that with the apple to be that raw material is brewageed the brewing method of white orchid wine simple and reliable.

The said brewing method of the present invention: raw material go-on-go cleaning → ozone detoxicating → pulverizing squeezes the juice → ferments → distills → contrary infiltrate filter → chemical examination quality inspection → oak barrel storage ageing → finished product.Fermenting process of the present invention is without saccharification, directly use the import yeast to expand bacterium as bacterial classification, adopt and mix juice, mix the cylinder fermentation of slag ground, temperature is controlled at 10-18 ℃, do not add water in the fermenting process, sulfurous gas and urea, still-process adopt kettle formula distiller, and raw material is no more than the 30cm height, do not add the rice chaff skin in the still-process, the spiral coil cooling tube cooling is adopted in the distillation back, storage process, and the weight ratio of oak block immersion and wine is 1.5: 10 in the oak barrel.

The calvados that this invention is brewageed, aroma alcohol is strongly fragrant, and brewing method is simple, and 1 year quality can reach the top grade product of international grape-brandy.

Drawings and Examples:

Figure one is the still-process structural representation

Figure two is combination distiller vertical view

1 is well heater among the figure; The 2nd, kettle formula distiller; The 3rd, raw material is imported and exported; The 4th, spout plug; The 5th, mix the juice fermentation raw material; The 6th, water cooler; The 7th, water coolant; The 8th, cooling tube (coiled pipe); The 9th, the calvados base; The 10th, container;

When brewageing, apple after go-on-go is cleaned through the ozone sterilization detoxicating after pulverizer pulverize and squeeze the juice, mix in the slag raw material directly adding import yeast expansion bacterium at mixed juice, temperature is controlled at 10-18 ℃.To mix the juice fermentation raw material pours in the kettle formula distiller 2; Highly be no more than 30cm, with well heater 1 heating, with the gas that distills out from the side vapour outlet, by 8 coolings, enter and separate out behind the water cooler 6 of water coolant 7 after 40 ° of calvados 9 splash into container 10, base liquor is packed in 150 liters of oak barrel, deposit into the ground kiln.In 2 ° of-10 ° of naturally esterifications of constant temperature, the oak tannin is leached by ethanol, the distinctive Yu Xiang of apple, oak perfume (or spice), the fragrant all formation of ester, and calvados leads to finished product.

Claims

1, a kind of apple is brewageed the brewing method of cognac, it comprises the cleaning of raw material go-on-go, ozone detoxicating, pulverize squeeze the juice, ferment, distillation, allotment, reverse osmosis are filtered, chemical examination quality inspection, oak barrel store the aging process process, it is characterized in that: this fermenting process adopts and mixes juice, mixes the cylinder fermentation of slag ground, and temperature is controlled between 10-18 ℃.

2, according to claims 1 described apple brandy brewing method, it is characterized in that: this still-process adopts kettle formula still pot to heat, and with the snake bend cooling, juice is mixed in the fermentation back, mixed slag raw material is controlled at below the 30cm.

3, according to claims 1 described calvados brewing method, it is characterized in that: the weight ratio of oak block immersion and wine is 1.5: 10 in this storage process.