CN1260389A - Preparation method of apple white spirit - Google Patents
Preparation method of apple white spirit Download PDFInfo
- Publication number
- CN1260389A CN1260389A CN 99112008 CN99112008A CN1260389A CN 1260389 A CN1260389 A CN 1260389A CN 99112008 CN99112008 CN 99112008 CN 99112008 A CN99112008 A CN 99112008A CN 1260389 A CN1260389 A CN 1260389A
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- China
- Prior art keywords
- apple
- liquor
- preparation
- skin slag
- spirit
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- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 238000004821 distillation Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000007598 dipping method Methods 0.000 claims abstract description 8
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 5
- 235000014101 wine Nutrition 0.000 claims description 30
- 239000002893 slag Substances 0.000 claims description 22
- 238000001914 filtration Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000015096 spirit Nutrition 0.000 claims 1
- 241000220225 Malus Species 0.000 abstract description 50
- 239000003205 fragrance Substances 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000021016 apples Nutrition 0.000 abstract 2
- 238000002386 leaching Methods 0.000 abstract 2
- 230000000295 complement effect Effects 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 240000008790 Musa x paradisiaca Species 0.000 description 3
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 3
- 235000010724 Wisteria floribunda Nutrition 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 235000019987 cider Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 235000020072 grain neutral spirit Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation method of apple white spirit, which takes apples as main raw materials, and is prepared by crushing, separating peel and residue, fermenting fruit juice and distilling to prepare apple distilled spirit, fermenting peel and residue and distilling to obtain peel and residue distilled spirit, dipping high-quality apples in the peel and residue distilled spirit to obtain mellow leaching liquor, and adding the mellow leaching liquor into the apple distilled spirit for blending. The invention combines fermentation distillation and extraction, makes the mellow taste and fruit fragrance complementary, has rich fragrance, scientific and reasonable preparation method, is simple and feasible, and the prepared apple white spirit has rich nutrition, mellow taste, pure and strong bouquet and is an ideal preparation method of the apple white spirit.
Description
The present invention relates to a kind of preparation method of wine, specifically a kind of preparation method of apple distillate spirit.
At present, the various hard ciders that we drink mainly are to be raw material with the apple, form through sorting cleaning, the direct brew of pulverizing, separate, ferment.Fruit juice fermentation makes the former wine of apple in general, and the fermented distilled skin slag liquor that gets of skin slag is used to collude accent apple brandy etc.Though above-mentioned hard cider contains certain nutrition, but kind is less, sugariness height, pure fragrance deficiency.Along with improving day by day of people's living standard, bigger variation has also taken place with custom in people's the structure of drinking, and grain neutral spirit is subjected to increasing restriction, and above-mentioned fruit wine is difficult to satisfy consumers in general's the demand of drinking.But up to the present, not seeing as yet on the market with the apple is the apple distillate spirit of raw material, and open source information, document do not appear in the newspapers yet.
Purpose of the present invention is exactly in order to overcome the deficiencies in the prior art, and providing a kind of is main raw material with the apple, prepares reasonable, simple and easy to do, easy handling, nutritious, the preparation method of taste pure and plentiful, that aroma is pure, strong apple distillate spirit.
The present invention is achieved in that it is main raw material with the apple, through pulverizing, separate peeling slag, fruit juice fermentation, make the former wine of apple, skin slag fermentation, distill skin slag liquor, it is characterized in that getting the sweet-smelling vat liquor with skin slag liquor dipping high quality apple, the former wine of apple through distill the apple liquor, the sweet-smelling vat liquor adds in the apple liquor in proportion blends preparation, freezing and filtering then, storage and aging makes apple distillate spirit.
The apple distillate spirit of the present invention's preparation is given birth to fragrant on the one hand by fermentation, sweet-smelling is strong, and by the fruital of rich material, it is a kind of new fruit flavouring liquor on the other hand, has the fragrant and pure and mild aroma of harmonious apple variety.Its color and luster, smell, special taste.Preparation method of the present invention is rationally advanced, and is simple and easy to do, easy handling.
Below the present invention is done detailed description:
Fig. 1 is a process flow sheet of the present invention.Concrete processing step can be summarized as follows:
The selection of A, raw material.The present invention is main raw material with the high quality apple, and apple can be selected Fuji apple, state's light, Jin Shuai, red banana etc. for use, requires the ripening degree height, does not have to rot, give birth to blue or green, inclusion-free.The present invention adopts Fuji apple and Guoguang apple to mix in order to system apple fermented wine; With high-quality red banana and golden marshall apple dipping the sweet-smelling vat liquor is proposed.Fuji apple and state's light are pulverized with the quiet back of cleaning water rinsing, separate the peeling slag.The sieve diameter size 50mm of pulverizer separates the general whizzer that adopts and carries out.
B, ferment the former wine of apple.Fruit juice pumps in the fermentor tank, adds active dry yeast and ferments, and fermentation is given birth to fragrant main by yeast, the active dry yeast that adopts yeast base, Yichang to produce.In addition, do not lose for guaranteeing the fruital composition, adopt low temperature fermentation, usually be advisable with 15-25 ℃, the time was two weeks.Sampling chemical examination residual sugar＜4g/ rises and assert that promptly fermentation stops.Wine after fermentation ferment after month separates the wine pin and changes bucket, makes the former wine of apple.
Producing of C, apple liquor.The former wine of apple makes the apple liquor through distillation, and the still distillation pot is adopted in distillation, and the still pot material can be selected copper or stainless steel for use.With the indirect steam heating, the stream wine temperature during distillation is 25-30 ℃, wine degree 〉=35% (V/V), and stream wine speed is about 0.2 liter/minute.The apple liquor can be used for preparation after the storage more than three months.Since apple liquor fruital gas a little less than, the present invention adopts the reinforcement perfuming process, adds the sweet-smelling vat liquor and adjusts fragrance ingredient.
The preparation of D, sweet-smelling vat liquor of the present invention.The present invention is so that isolating skin slag adds sugar-fermenting in earlier stage, distillation makes skin slag liquor, its wine degree 〉=50% (V/V).Selected high-quality gold general, red banana apple are cleaned, pulverize, flood above-mentioned high quality apple with skin slag liquor, its weight ratio is 2: 1.Should constantly stir during dipping, promote the dissolving of Ester.Flood separable after 10 days, filter and to obtain the sweet-smelling vat liquor.Sweet-smelling vat liquor fragrance is pure and fresh, strong, can be used for adjusting the deficiency of former wine fruital.
The isolating skin slag of E, the above-mentioned skin slag of the present invention liquor dipping high quality apple, through distill secondary skin slag liquor, its wine degree 〉=50% (V/V), it can be added in the apple liquor in proportion, is used to adjust the wine degree.
F, blend preparation.Blending preparation mainly is the feature of being familiar with grasping the former wine in various bases, utilizes the wine of various different characteristics to collude accent, reaches the quality product requirement.The present invention is based on aforementioned apple liquor and sweet-smelling vat liquor, and accent is colluded in the two mixing.The ratio that the sweet-smelling vat liquor joins the apple liquor is 2%-7% (volume ratio), and preferably colluding the accent ratio is 5%, and promptly to join the volume ratio of apple liquor be 1: 20 to the sweet-smelling vat liquor.The wine degree is adjusted with secondary skin slag liquor, and requiring the wine degree is 30-35% (V/V).Concrete physical and chemical index is:
Alcoholic strength (20 ℃) % (V/V) 30-35 ± 1.0
Total acid (with acetometer) g/l≤0.8
Total ester (in ethyl acetate) g/l 0.5-2.5
Methyl alcohol g/ l≤0.3
Potato spirit g/l≤0.9
Plumbous mg/l≤0.4
The fume flavor of blending preparation has the fragrant and pure and mild aroma of harmonious apple variety, and is quiet and tastefully laid out pure, taste pure and, sweet ice-cold, soak into, fine and smooth, plentiful, continuous, the colourless or little band yellow of color and luster.
G, freezing and filtering, storage and aging.The wine of blending preparation has phenomenons such as the erosion of mixing, loss of gloss, adopts frozen filtration can get limpid transparent wine.Freezing temp is-15 ℃, keeps three days, filters.Wine after the filtration, through storing more than two weeks, can pack finished wine.
The present invention adopts fermented distilled and lixiviate to combine, and makes sweet-smelling and fruital complementation, and fragrance is plentiful, and the preparation method is scientific and reasonable, and is simple, and the apple distillate spirit that makes is nutritious, taste pure and, aroma is pure, and is strong, is a kind of ideal apple distillate spirit preparation method.
Claims (5)
1, a kind of preparation method of apple distillate spirit, it is main raw material with the apple, through pulverizing, separate peeling slag, fruit juice fermentation, make the former wine of apple, skin slag liquor is made in the fermentation of skin slag, distillation, it is characterized in that getting the sweet-smelling vat liquor with skin slag liquor dipping high quality apple, the former wine of apple through distill the apple liquor, the sweet-smelling vat liquor adds in the apple liquor in proportion blends preparation, freezing and filtering behind the face, and storage and aging makes apple distillate spirit.
2, the preparation method of apple distillate spirit as claimed in claim 1 is characterized in that: skin slag liquor dipping high quality apple, and the isolating skin slag of lixiviate makes secondary skin slag liquor through distillation, and it joins in the apple liquor in proportion, adjusts the wine degree.
3, the preparation method of apple distillate spirit as claimed in claim 1 is characterized in that skin slag liquor dipping high quality apple, and its raw material weight ratio is 2: 1.
4, as the preparation method of claim 1,3 described apple distillate spirits, it is characterized in that: collude accent in the sweet-smelling vat liquor adding apple liquor, it colludes the accent ratio is 1: 20 (volume ratio).
5, the preparation method of apple distillate spirit as claimed in claim 1 is characterized in that the former wine distillation of apple makes the apple liquor, and its stream wine temperature is 25-30 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99112008 CN1260389A (en) | 1999-01-12 | 1999-01-12 | Preparation method of apple white spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99112008 CN1260389A (en) | 1999-01-12 | 1999-01-12 | Preparation method of apple white spirit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1260389A true CN1260389A (en) | 2000-07-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 99112008 Pending CN1260389A (en) | 1999-01-12 | 1999-01-12 | Preparation method of apple white spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1260389A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101362989B (en) * | 2007-08-11 | 2012-06-20 | 陈青昌 | Novel brew method of spirit |
| CN103952255A (en) * | 2014-04-30 | 2014-07-30 | 遵义市黔宴酒业有限责任公司 | Brewing method of fruity Maotai flavor red bayberry wine |
| GB2523292A (en) * | 2013-10-23 | 2015-08-26 | Lodestar Anstalt | Alcoholic beverage |
| CN105969594A (en) * | 2016-07-22 | 2016-09-28 | 敦煌酒业有限责任公司 | Composite baijiu |
| CN106939276A (en) * | 2017-05-19 | 2017-07-11 | 兰州大学 | A kind of utilization apple tail fruit prepares the method that Spirit is alcoholic drink mixed with fruit juice |
| CN107345194A (en) * | 2017-09-12 | 2017-11-14 | 西安外事学院 | A kind of compound selenium-enriched apple wine and preparation method thereof |
| CN107365655A (en) * | 2017-07-28 | 2017-11-21 | 河北科技师范学院 | A kind of method that apple mixes juice fermented soy dry type fermented wine |
| CN107586687A (en) * | 2017-10-30 | 2018-01-16 | 山西西府海棠酒业有限公司 | Utilize the method for Bin fruit brewed fruit wine |
| CN109136015A (en) * | 2018-09-12 | 2019-01-04 | 宁夏北方天成生物科技有限公司 | A kind of brewing method of the Chinese-wolfberry nutritive fruit wine rich in a variety of fructus lycii effective components |
| CN109181974A (en) * | 2018-09-28 | 2019-01-11 | 河南金猕酒业有限公司 | A kind of wild Fructus actinidiae chinensis fruit white wine and its brewing method |
| CN111876297A (en) * | 2020-09-07 | 2020-11-03 | 平凉关山红酒业有限公司 | Method for making low-methanol apple distilled liquor |
| CN113444606A (en) * | 2021-08-18 | 2021-09-28 | 烟台高升酒业有限公司 | Preparation method of fruity compound wine |
| CN115368994A (en) * | 2022-09-14 | 2022-11-22 | 山西农业大学 | Apple fortified wine and preparation process thereof |
-
1999
- 1999-01-12 CN CN 99112008 patent/CN1260389A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101362989B (en) * | 2007-08-11 | 2012-06-20 | 陈青昌 | Novel brew method of spirit |
| GB2523292A (en) * | 2013-10-23 | 2015-08-26 | Lodestar Anstalt | Alcoholic beverage |
| CN103952255A (en) * | 2014-04-30 | 2014-07-30 | 遵义市黔宴酒业有限责任公司 | Brewing method of fruity Maotai flavor red bayberry wine |
| CN103952255B (en) * | 2014-04-30 | 2016-05-25 | 遵义市黔宴酒业有限责任公司 | A kind of brewing method of fruity sauce sweet gale wine |
| CN105969594B (en) * | 2016-07-22 | 2019-03-29 | 敦煌酒业有限责任公司 | Composite white spirit |
| CN105969594A (en) * | 2016-07-22 | 2016-09-28 | 敦煌酒业有限责任公司 | Composite baijiu |
| CN106939276A (en) * | 2017-05-19 | 2017-07-11 | 兰州大学 | A kind of utilization apple tail fruit prepares the method that Spirit is alcoholic drink mixed with fruit juice |
| CN107365655B (en) * | 2017-07-28 | 2020-10-13 | 河北科技师范学院 | Method for brewing dry fermented wine by fermenting apple mixed juice |
| CN107365655A (en) * | 2017-07-28 | 2017-11-21 | 河北科技师范学院 | A kind of method that apple mixes juice fermented soy dry type fermented wine |
| CN107345194A (en) * | 2017-09-12 | 2017-11-14 | 西安外事学院 | A kind of compound selenium-enriched apple wine and preparation method thereof |
| CN107586687A (en) * | 2017-10-30 | 2018-01-16 | 山西西府海棠酒业有限公司 | Utilize the method for Bin fruit brewed fruit wine |
| CN109136015A (en) * | 2018-09-12 | 2019-01-04 | 宁夏北方天成生物科技有限公司 | A kind of brewing method of the Chinese-wolfberry nutritive fruit wine rich in a variety of fructus lycii effective components |
| CN109181974A (en) * | 2018-09-28 | 2019-01-11 | 河南金猕酒业有限公司 | A kind of wild Fructus actinidiae chinensis fruit white wine and its brewing method |
| CN111876297A (en) * | 2020-09-07 | 2020-11-03 | 平凉关山红酒业有限公司 | Method for making low-methanol apple distilled liquor |
| CN113444606A (en) * | 2021-08-18 | 2021-09-28 | 烟台高升酒业有限公司 | Preparation method of fruity compound wine |
| CN115368994A (en) * | 2022-09-14 | 2022-11-22 | 山西农业大学 | Apple fortified wine and preparation process thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |