CN1982429A - Brandy taste wine - Google Patents
Brandy taste wine Download PDFInfo
- Publication number
- CN1982429A CN1982429A CN 200510133702 CN200510133702A CN1982429A CN 1982429 A CN1982429 A CN 1982429A CN 200510133702 CN200510133702 CN 200510133702 CN 200510133702 A CN200510133702 A CN 200510133702A CN 1982429 A CN1982429 A CN 1982429A
- Authority
- CN
- China
- Prior art keywords
- brandy
- extraction
- mixed liquid
- proportion
- toning
- 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
Landscapes
- Alcoholic Beverages (AREA)
Abstract
A special brandy wine has rich fragrance and costs low and can be substituted for alcohol.
Description
Technical field: the present invention relates to a kind of cognac of blending with mixed liquid.
Background technology: brandy is the synonym of fruit distillate liquor, it comes from the west, brandy in the city is to be raw material with the grape mostly at present, undergo microbial fermentation and lead to grape wine, and then the alcohol distillation in the grape wine come out, it is left in the oak barrel, just become the blue ground of commercial white through allocating and blending again after the several years, the ethanol content of brandy is generally 40% (V/V).Because brandy fruit is made for the raw material wine, has drawn the nutrition of oak again, it has a lot of benefits to HUMAN HEALTH, has drunk easily unlike grain wine and has got angry., the mouthfeel of brandy also is not suitable for Chinese taste, and the costliness of its price makes common people seldom make inquiries in addition.
Summary of the invention: the objective of the invention is to blend out a kind of brandy of suitable popular taste, making Chinese drink foreign wine no longer is a kind of extravagant hope.The present invention is achieved in that and at first prepares mixed liquid, black tea, Radix Glycyrrhizae, chrysanthemum and Japanese Honeysuckle is knocked down in proportion in the extraction pot earlier, adds extraction heat, again through squeezing, filtering.The extraction liquid that leaches is dropped in the material-compound tank, stir, successively with white sugar, citric acid, vitamins C, caramel colour, food flavour and pure water, add in the material-compound tank in proportion then while heating.Carry out blending, toning, accent P
H, treat that material fully dissolves after, promptly finish the preparation of mixed liquid.Mixed liquid and the brandy that France originates in are blent by a certain percentage, can be obtained a kind of other brandy taste wine of XO level.
Owing to take such scheme, the brandy that blends out is compared with blending preceding brandy, and the fragrance of oak is stronger, and has eliminated the pungent of alcohol and the throat of choking, and has not only increased palatability, but also has significantly reduced manufacturing cost.
Claims (3)
1, black tea, Radix Glycyrrhizae, chrysanthemum and Japanese Honeysuckle are knocked down in proportion in the extraction pot, add extraction heat, again through squeezing, filtration, the extraction liquid that leaches is dropped in the material-compound tank, heat while stirring, successively with white sugar, citric acid, vitamins C, caramel colour, food flavour and pure water add in the material-compound tank in proportion then, carry out blending, toning, accent P
H, treat that material fully dissolves after, promptly finish the preparation of mixed liquid; Mixed liquid and the brandy that France originates in are blent by a certain percentage, can be obtained a kind of other brandy taste wine of XO level.
2, according to claim 1, it is characterized in that: mixed liquid is taked the extraction liquid of black tea, Radix Glycyrrhizae, chrysanthemum and Japanese Honeysuckle, adds white sugar, citric acid, vitamins C, caramel colour, food flavour, carries out blending, toning, accent P
H
3, according to claim 1, it is characterized in that: the ethanol content of the brandy that is blended out is 10～30% (v/v).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510133702 CN1982429A (en) | 2005-12-14 | 2005-12-14 | Brandy taste wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510133702 CN1982429A (en) | 2005-12-14 | 2005-12-14 | Brandy taste wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1982429A true CN1982429A (en) | 2007-06-20 |
Family
ID=38165279
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510133702 Pending CN1982429A (en) | 2005-12-14 | 2005-12-14 | Brandy taste wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1982429A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103343069A (en) * | 2013-07-20 | 2013-10-09 | 宁波市大桥生态农业有限公司 | Color matching method for brandy |
| CN107987994A (en) * | 2017-12-06 | 2018-05-04 | 山东省葡萄研究院 | A kind of VS brandy fragrance formulations and preparation method thereof |
| CN108410610A (en) * | 2018-02-07 | 2018-08-17 | 中科国思生物科技研究（广州）有限公司 | A kind of transparent grape wine and preparation method thereof |
-
2005
- 2005-12-14 CN CN 200510133702 patent/CN1982429A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103343069A (en) * | 2013-07-20 | 2013-10-09 | 宁波市大桥生态农业有限公司 | Color matching method for brandy |
| CN107987994A (en) * | 2017-12-06 | 2018-05-04 | 山东省葡萄研究院 | A kind of VS brandy fragrance formulations and preparation method thereof |
| CN108410610A (en) * | 2018-02-07 | 2018-08-17 | 中科国思生物科技研究（广州）有限公司 | A kind of transparent grape wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2280682C1 (en) | Bitter liqueur "slavyanskaya kljukva" | |
| CN104031794B (en) | Improve the method for the refreshing degree of aromatic Chinese spirit silk floss | |
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN102504990B (en) | Preparation method of lucid ganoderma tea wine | |
| CN105969594B (en) | Composite white spirit | |
| CN1326986C (en) | Chinese wolfberry brandy and its producing method | |
| CN106479824A (en) | A kind of pure grain calcium fruit wine and preparation method thereof | |
| CN110951562A (en) | Ginseng grape wine | |
| CN1982429A (en) | Brandy taste wine | |
| CN113355186A (en) | Preparation method of saffron black tea flavor whisky | |
| RU2375433C1 (en) | Method of "mashuk" bitters-balsam production | |
| CN1314794C (en) | Method for reverse osmosis preparation of alcohol-free beer | |
| CN103305390B (en) | Method for improving special flavor of fermented citrus wine | |
| CN102827718A (en) | Method for brewing dogwood wine | |
| CN110878243B (en) | Peony flower wine | |
| CN103627583A (en) | Brewing method of health-care bitter gourd wine | |
| CN107345193A (en) | A kind of preparation method of persimmon wine | |
| CN106544249A (en) | Fructus Canarii albi cocktail and manufacture method | |
| GB2471763A (en) | Process for the production of an alcoholic beverage using caviar | |
| CN109810838A (en) | A kind of brewage process of pyrus nivalis white wine | |
| CN103789118A (en) | Haw distilled liquor | |
| CN102352291A (en) | Production method of mulberry liqueur | |
| CN111004692A (en) | Chinese yam wine | |
| CN106916674A (en) | A kind of Yam matrimony vine kidney tonifying beer | |
| CN106675906A (en) | Low-alcohol sparkling white grape beverage and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |