DE102004020673A1 - Making berry- or fruit based spirit drink, adds fruit mash of same or different fruit to fermented mash before distillation, to counter flavor losses - Google Patents

Abstract

A first fruit mash (2a) is prepared from a first type of fruit (1a). The mash (2a) is fermented, producing an initial liquor for distillation (3a). This is mixed with an additive (5) forming a blend (3b) for distillation. The additive comprises a second type of fruit (1b) in the form of a second fruit mash (2b) and/or juice which is unfermented. The distillate (4) produced, is used to make the spirit (6). The unfermented additive (5) can be made from the same fruit as the first fruit mash (2a) or from a different type of fruit. The final distillate is subjected to one or more of the following: it is stored to improve the flavor, its alcohol concentration is reduced by blending, and it is filtered. Information regarding the quality of the distillate (4) is determined. This comprises especially the concentration of aromatic species obtained during distillation (S3) of the mash (3). Additive mixing is controlled in terms of the results, in terms of its quantity and/or composition. The information is obtained, and the blending is carried out, by automatic equipment. The additive quantity in the blended mash (3b) is 10-50 wt%. An independent claim is included for corresponding equipment.

Description

The The present invention relates generally to a method of manufacturing a berry or fruit spirit liquor according to the preamble of claim 1, and more particularly to a method for improving the quality of fruit brandy spirits. The present invention also relates to a device for execution this method according to claim 8th.

One Such method for producing a fruit brandy spirit is the Basically known from distillery technology and is commonly used referred to as countercurrent distillation, in which by means of a distillation column the fermentation chemical in a distilling mash formed drinking alcohol (ethyl alcohol) and the desired (good) flavors and aromas from the other ingredients the mash separated and enriched as a distillate.

The in the distillery serving as starting material mash is one with Water mixed, open fruit or berry raw material, in which by mashing the original one Cell group of fruits destroyed has been. Before this not yet fermented mash exposed to a fermentation is, if necessary, still necessary, for example by the use of pectolytic enzymes corresponding to the mash to treat for proper processing in the following To enable distillery operation.

During the subsequent alcoholic fermentation are essentially the monosaccharides glucose (glucose) and fructose (fructose) and the disaccharides sucrose (cane sugar) and maltose (malt sugar) in mash in ethyl alcohol, carbon dioxide and energy are implemented in a chemical-chemical way, so that finally the ready-mashed, the winery also called "must", out of fleeting and non-volatile Constituents. The fleeting ones Ingredients consist essentially of water, ethyl alcohol (potable alcohol), Methyl alcohol (methanol), acetic acid, Vinegar, higher Alcohols (fusel oil), Acetaldehyde, various flavorings and esters together. As not volatile Components of the fermented mash are mainly solid or dissolved substances the original one Called fruit, such as cell parts, salts, acid, etc.

In Typically, the crops used to make a fruit brandy spirit used, characterized by specific flavorings, which is clearly noticeable in smell and taste in the fruit do. An essential aspect of the fruit distillery is now in that these specific flavors are also in the finished spirit to make noticable. Essential here is, above all, that only at full of maturity for the mash as a starting material serving fruit the typical aroma fully comes into its own. The specific aroma does not exist only from a single substance, but consists of a complex variety chemical compounds together, resulting in a substantial part Substance groups such as alcohols, aldehydes, ketones, esters and organic Contain acids.

It is known that the original, for the Fruit-specific flavor in the fermentation process the mash is usually destroyed so much or changed is that in the finished mash, the so-called "Brennmaische", only a small Share of the original in the unfermented mash existing, specific fruit flavor remains. Furthermore, the reduced by the fermentation proportion of original Aroma components of the fruit raw material in addition partly during the subsequent Distillation destroyed. Thus, in the finished spirit a significant aroma attenuation can be seen, what the quality lowers the spirit.

Of others nowadays have the fruits processed in the distillery increasing only a moderately pronounced and intense aroma. This effect is attributable to the fact that the trend in table fruit crops clearly goes as far as possible size fruit to produce. Brennerechnologisch are such measures with significant quality deterioration associated with the fruit, as this particular poor flavor training having. Thus, comes to the above-mentioned, Brennereitechnisch conditional aroma attenuation nor a raw material-related factor, which is expected in the future even stronger gain weight.

It is known to treat a flavoring effect occurring in a finished spirit drink, for example, by blending aroma-strong distillates with aroma-strong distillates of the same type of raw material. This treatment is carried out especially in the case of aroma weaknesses, which are based on an unclean mashing and fermentation guidance. Although such a method for treating defective spirits may have the effect of improving the spirit so that they become edible, the recovery of a high-quality product with a pronounced flavor note is virtually hopeless, since the flavor damage is irreversible. Furthermore, this method for the treatment of aromatic distillates always requires that there is already a flavor-strong distillate; but this is usually not always guaranteed. Furthermore, a flavorful Distillate can only be treated "at the expense" of a quality distillate, which is often undesirable.

Of the The present invention is therefore based on the problem that known from Brennereitechnologie and the above-mentioned method for the treatment of aroma weaknesses can only be used if already a correspondingly strong aroma distillate is present, which is not always the case in practice. Especially the treatment of a flavored distillate is only possible by that this with a flavorful and high-quality distillate is blended, which is often undesirable because such flavor distillates usually serve, after appropriate further processing (storage, waste) as quality spirits to be brought to the market.

On the basis of the described problem is the present Invention now the task of a method for manufacturing a berry or fruit spirit spirits of the aforementioned Further develop type such that basically, i. even in the case if there is no corresponding strong aroma distillate, any Kind of aroma softening reliable in the distillate fixed and thus the quality the finished spirit can be significantly improved.

These Task is in a method for producing a berry or Fruit brandy spirit of the type mentioned solved by that the process step of fermentation the fruit mash the process step of mixing the fermented Fruit mash with an additive is provided to a blended firing mash to produce, which in the distillation process step as Brennmaische serves, wherein the additive is a from at least a second crop composing, unfermented second fruit mash and / or a It is composed of at least one second type of fruit, not fermented Fruit juice is or at least contains.

The inventive solution has a whole series of significant advantages over those of the distillery technology known and explained above A method for treating aroma weaknesses and improving the quality a finished spirit. In particular, by the fact that the additive an unfermented fruit mash and / or an unfermented fruit juice is, therefore, a raw material that is not the aroma damaging fermentation process has been subjected, it is possible in an advantageous manner, the to blend fermented fruit mash with such an additive, in which the natural Aroma components of the fruit raw material are still completely present and not because of the fermentation process destroyed were. So it's possible especially those aroma components in the fermented fruit mash to bring in the conventional Method for producing a fruit spirit liquor usually only partially existed, as those components in the fermentation process destroyed were.

at the subsequent Distillation by blending the fermented fruit mash with the Unfermented additive produced Brennmaische can thus Transfer the flavorings of the additive to the distillate and thus it is essential in terms of its aroma quality or flavor expression improve or influence. This process is particular so therefore opposite the method known from the prior art for improving the quality a distillate, since the unfermented additive a very high percentage of original Aroma components of the Fruchtrohstoffes has.

Especially It is also advantageous that as an additive in addition to the second fruit mash or Alternatively, an unfermented fruit juice may be provided can, as a fruit juice compared to a fruit mash frequently even more pronounced has fruit-specific flavor. So it is conceivable, for example to use as the first additive a fruit juice that is short-time high-heat in order to produce secondary flavorings in the fruit juice, partially deviating from the fruit-specific flavorings, almost complete to suppress. Compared to a fruit mash the juice is therefore essential more rich in natural Fruit esters but also on phenolic substances, which in the subsequent distillation process step go over to the distillate and thus clearly support the flavor of the distillate, resulting in a spirit of improved quality.

In a particularly advantageous embodiment of the method according to the invention It is envisaged that the additive used as an unfermented second Fruit mash and / or the additive used, unfermented Fruit juice obtained from the same fruit as the first fruit mash become. This makes it possible the quality a pure berry or fruit brandy spirits clearly regarding to improve their aroma or bouquet. The term "pure spirit" here is a Distillate to understand, which on the basis of a varietal Berry or fruit was produced.

Of course, it is also possible that serving as an additive, unfermented second fruit mash and / or the additive as the fruit, which are at least partly different in composition from the fruit of the first fruit mash. Thus, it is possible in an advantageous manner to expand the range of different berry or fruit brandy types by new, of smell and taste interesting products. Furthermore, with this advantageous embodiment of the method according to the invention, it is now also possible to process those types of fruit for producing a spirit drink which were hitherto uninteresting for the production of a spirit drink because the aroma of the fruit is aromaschwach from the outset and does not transfer the fruit-specific aroma components in the finished distillate could become. It is now possible to improve the quality of finished fruit spirits and, in particular, the aroma quality thereof, by suitably selecting the fruit mash used as additive or the fruit juice serving as additive with regard to its fruit varieties.

By the use of the additive for producing a Zwischenbranddestillates is it also possible those variations that vary from species to variety within the same Fruit species occur quantitatively, accordingly compensate by using the fruit mash as an additive or the fruit juice used as an additive can be selected accordingly.

Conceivable would be further already during firing or distilling information regarding the quality of the distillate, in particular with regard to the concentration of the fruit-specific Flavoring components in the distillate, determine based on the information determined about the amount and / or the composition adjust the admixed additive accordingly.

there Is it possible, the determination of the information regarding the quality of the distillate and the admixing of the additive on the basis of the determined To run information automatically.

In a particularly preferred realization of the method according to the invention is provided that the additive in the blended firing mash in a proportion of 10 to 50 wt .-% corresponds. Furthermore, be on it pointed out that serving as an additive fruit mash and / or the fruit juice used as an additive fresh or according to the provisions the fruit juice ordinance are to be used.

in the The following are preferred embodiments the method according to the invention closer to the figures shown.

It demonstrate:

1 a flow diagram of a first preferred embodiment of the method according to the invention, in which the additive is identical to serving as a fire raw unfermented Fruchtmaische;

2 a flow diagram of a second embodiment of the method according to the invention, in which the additive is different from serving as a fire raw unfermented Fruchtmaische;

3 a flow chart of the first embodiment, in which during the distillation of the additive to the firing mash is mixed in dependence on the information regarding the quality of the distillate.

1 shows a flow diagram of a first preferred embodiment of the method according to the invention, in which the additive 5 identical to the unfermented fruit mash, which serves as a raw material for the fire 2a is. As a raw material for the production of berry or fruit spirit spirits is a berry or fruit composition 1a which contains either single-variety fruits or fruits of different varieties and species.

In method step S1, the fruit raw material 1a in a manner known from the prior art, to a fruit mash 2a processed. In this fruit mash 2a The cell group of fruits is largely destroyed, which is why use enzymatic processes immediately, with the result that by enzymatic-hydrolytic processes in the intact fruit 1a existing fruit esters is split by hydrolases in acid and alcohol. This causes the primary flavorings of the fruit to decrease or even disappear.

The main part of the fruit pulp produced 2a serves as a fire raw material, from the following by fermentation (step S2) a Brennmaische 3a is produced. The fermentation of the fruit mash 2a to the Brennmaische 3a is introduced in a preferred manner by addition of known from the distillery technology pure breeding yeast.

During the alcoholic fermentation of the fruit mash 2a (Process step S2) are those in the fruit mash 2a existing carbohydrates (sugars) by the interaction of specific active ingredients, which are referred to as enzymes or ferments, converted to the fermentation products alcohol, carbon dioxide and energy.

In addition to the alcoholic fermentation takes place in parallel, the fermentation of fruit acids, amino acids and other fermentation chemical processes instead, as a result, still in the unfermented Fruchtmaische 2a remaining, fruit-specific flavorings degraded or completely destroyed. Accordingly, the fermented mash 3a , the so-called "Brennmaische", only a very small proportion of originally in the original fruit or in the original mash 2a existing flavors on, which has the consequence that these Brennmaische 3a no longer for the production of a spirit drink 6 with a pronounced bouquet or with a sufficient amount of aroma components of the original fruit 1a suitable is.

According to the invention is therefore provided, the Brennmaische 3a an unfermented fruit mash 2a as an additive 5 to add (step S2a). In this unfermented fruit mash 2a There are still relatively many fruit-specific aroma components available, since the harmful influence of fermentation has not yet taken place here. It is known that during the fermentation of the mash 2a mainly due to the yeast's metabolism, new aroma components are formed and original fruit aroma components are destroyed. By mixing in an unfermented fruit mash 2a as the first additive 5 to the Brennmaische 3a becomes a blended firing mash 3b generated (step S2a). This blended firing mash 3b shows in comparison to the uncut firing mash 3a a reduced alcohol content, however, the concentration of the fruit-specific flavor components is significantly higher.

The blended firing mash 3b is distilled or fired in the subsequent process step S3 to a distillate 4 to create. The task of the distillation is to eliminate the volatile constituents of the blended firing mash 3b to separate from the non-volatile components. By heating the Brennmaische 3b evaporate the volatile components by distillate through a suitable distillation apparatus 4 be caught.

In the method according to the invention according to the first embodiment, it is provided that the additive 5 Serving fruit mash 2a identical with the fruit mash used as a fire raw material 2a is. If the raw materials 1a (Berries or fruit) are sorted, it is possible with the first embodiment of the method according to the invention, a single-variety berry or fruit spirit spirits 6 with a significantly increased proportion of natural flavor components and thus a higher quality spirit drink 6 to create.

The distillate 4 due to the enriched aroma components in the blended firing mash 3b has an increased proportion of natural fruit-specific aroma components, is subsequently (process step S4) to the finished spirit 6 processed. This process step is known from the prior art and may be the storage of the distillate 4 , the reduction of the alcohol concentration by waste and / or the filtration of the distillate 4 exhibit.

2 shows a modification of the first preferred embodiment of the method according to the invention, in which the admixed in step S2a additive 5 different from the fruit mash serving as a fire raw material 2a is. This is conceivable, for example as an additive 5 an unfermented fruit mash 2 B to use, from a berry or fruit composition 1b which is different from that to the fruit mash 2a processed berry or fruit composition 1a is. This makes it possible to drink spirits 6 to produce a mixed bouquet, so that the variety of spirits 6 can be extended significantly.

Of course, it is also conceivable in the first and the second embodiment, as an additive 5 instead of a fruit mash 2a . 2 B also to use a fruit juice. This has the advantage that in the fruit juice, for example, by enzymatic treatment or by short-term high-temperature heating, the occurrence of flavor changes can be prevented, so that in the additive 5 Finally, an increased concentration of original fruit-specific flavorings is present. This leads to a pronounced flavoring of the finished spirit 6 , Of course, other embodiments are also conceivable here.

3 shows a flowchart of the first embodiment, in which the additive 5 to the Brennmaische 3a depending on information regarding the quality of the distillate 4 is mixed. This is provided during the production of the distillate 4 in method step S3 using a distillation sample 4a to determine the quality, in particular the concentration and composition of the flavor components. On the basis of the determined quality, the feeding of the additive in step S2b 5 to the Brennmaische 3a for producing the blended firing mash 3b set or controlled. This makes it possible to improve the flavor of the finished spirit 6 automated. Of course, but also the process step of quality determination of the distillate 4 in the second embodiment according to the 1b used.

1a

crop #1

1b

crop # 2

2a

fruit mash #1

2 B

fruit mash # 2

3a

burning mash

3b

blended burning mash

4

distillate

5

additive

6

spirit

S1

processing the fruit mash

S2

Fermentation of fruit mash

S2a

blend the Brennmaische

S2b

control en Blending of the Brennmaisches

S3

distillation the blended firing mash

S4

completion the spirit drink

Claims (8)

Method for producing a berry or fruit brandy spirit ( 6 ), in particular a berry or fruit brandy or fruit spirit, comprising the following process steps: - preparing (S1) a first fruit mash ( 2a ) from at least one first crop ( 1a ); - fermenting (S2) the prepared first fruit mash ( 2a ) to a distilling mash ( 3a ); - distilling (S3) the distilling mash ( 3 ) for producing a distillate ( 4 ); - finishing (S4) the berry or fruit brandy spirit ( 9 ) from the produced distillate ( 4 ), characterized by the following method step after the step of fermenting the fruit mash ( 2a ): - mixing (S2a) the Brennmaische ( 3a ) with an additive ( 5 ) for producing a blended firing mash ( 3b ), which in the distillation process step (S3) as Brennmaische ( 3 ), the additive ( 5 ) one of at least one second crop ( 1b ) composing, unfermented second fruit mash ( 2 B ) and / or one of at least one second crop ( 1b ) is, or at least contains, non-fermented fruit juice. Process according to claim 1, characterized in that the additive ( 5 ), unfermented second fruit mash ( 2 B ) and / or the unfermented fruit juice of the same crop ( 1a ; 1b ) like the first fruit mash ( 2a ) be won. Process according to claim 1, characterized in that the additive ( 5 ), unfermented second fruit mash ( 2 B ) and / or as an additive ( 5 ), unfermented fruit juice from one concerning the first fruit mash ( 2a ) at least partially different crop ( 1b ) be won. Method according to one of the preceding claims, characterized in that the process step of completing the fruit spirit liquor (S4) further comprises at least one of the following process steps: - Storage of the distillate ( 4 ) for flavoring the distillate ( 4 ); - lowering the alcohol concentration of the distillate ( 4 ) by blending; and - filtration of the distillate ( 4 ). Method according to one of the preceding claims with the further method step of determining information regarding the quality of the distillate ( 4 ), in particular the concentration of specific aroma components in the distillate ( 4 ), during the step of distilling (S3) the firing mash ( 3 ), the method being characterized in that the mixing step (S2a) of the firing mash ( 3a ) with the additive ( 5 ) for producing a blended firing mash ( 3b ) on the basis of the information obtained regarding the quality of the distillate ( 4 ) by adding the amount of additive added ( 5 ) and / or the composition of the additive ( 5 ) according to the determined information regarding the quality of the distillate ( 4 ). A method according to claim 5, characterized in that the determination of the information regarding the quality of the distillate ( 4 ) and the blending of the Brennmaische ( 3a ) runs automatically. Method according to one of the preceding claims, characterized in that the additive ( 5 ) in the blended firing mash ( 3b ) corresponds to a proportion of 10 to 50 wt .-%. Apparatus for carrying out the method according to one of the preceding claims.