DE102004020674A1 - Making berry- or fruit-based spirits, mixes unfermented fruit mash with raw and final distillates, in accordance with measured content of aromatic substances - Google Patents

Abstract

Raw distillate (4) is mixed with an additive (5). This comprises a second mash (2b) made from a second type of fruit (1b) which is unfermented and/or a fruit mash of the second type (1b) which comprises unfermented fruit juice. Both fruits may be of the same or of different types. The following also apply to the finished distillate (8) it is stored to improve its flavor, its alcohol concentration is reduced by blending, and it is filtered. The additive is mixed in accordance with information regarding the quality of the raw distillate (4), particularly relating to the concentration of specific aromatic components which it contains. Information recovery and production of the intermediate distillate are automated. In a similar procedure, the quality of the final distillate is assessed in terms of the aromatic species contained. In addition a second additive (6) is dosed to the intermediate distillate (7), in accordance with the information recovered. The additive quantity and/or concentration is adjusted accordingly. In a further development based on the foregoing principles a third additive substance may be added. 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 a Obstbrannt-spirit. The present invention also relates to a Apparatus for carrying out this method according to claim 10th

One Such method for producing a fruit brandy spirit is the Basically known from distillery technology and is commonly used referred to as "DC distillation", with the over a usually two distillations of a fermented mash first a roughness and then a fine brandy can be won. By burning or distilling the fermented mash can be the drinking alcohol (ethyl alcohol) and the desired ones Flavors and flavorings separated from the other components of the mash and enriched. The first firing, the so-called "Rauhbrand", becomes volatile components the mash of non-volatile Ingredients separated, the latter as residue (vinasse) in the kettle remain. The separation of the volatile Substance happens at the second burning, the so-called "fine burn".

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 disaccharides sucrose (cane sugar) and Maltose (malt sugar) in the 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 flavors 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.

at The Rauhbranddestillation for the extraction of Rauhbrands is the Target pursued, from the fermented material (mash, must), especially the Alcohol completely to separate and convert into the Rauhbranddestillat. Because in this burning process from a distillery point of view, relatively impure, low in alcohol Distillate drops, will follow this Rauhbranddestillat a second, pure liquid distillation - the already mentioned Fine burning - subject. In this process step is considered the most important distillate fraction the Feinbrand won, the basis of the manufactured, ready to drink Makes spirits.

The Fine distillate distillation is characterized by the fact that from the Rauhbrand by fractional distillation successively several, as a rule three fractions, namely Pre-run, middle and caster, be won. During the Flow with volatile, Aromanegativen substances, in particular with aldehydes and ethyl acetate, and while the caster with less volatile Substances of fusel oil character are contaminated, the middle course represents the desired Feinbrand. By The fine distillate distillation can thus on the one hand, the alcohol concentration reinforced and second, the goal of flavor enrichment while at the same time optimally possible Separation of aromanegativer components to be pursued.

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 should make noticeable. What is important here is that only at full maturity for the Mash as a starting material serving fruit the typical aroma pronounced to advantage comes. The specific flavor is not just one Substance, but consists of a complex variety of chemical Compounds that are composed to a substantial extent of substance groups, such as Alcohols, aldehydes, ketones, esters and organic acids.

It is known that the original, fruit-specific aroma in the fermentation process of the mash is usually so strongly destroyed or changed that in the ready-made mash, the so-called "Brennmaische", only a small portion of the originally present in the unfermented mash, specific fruit flavor remains. Furthermore, the reduced by the fermentation proportion of the original flavor constituents of Fruchtrohstof Partially destroyed during the subsequent distillation (Rauhbrand and Feinbrand). Thus, in the finished spirits a clear aroma attenuation can be seen, which reduces the quality of the spirit.

Of others nowadays have the fruits processed in the distillery increasing only a moderately pronounced aroma on. This effect is attributable to the fact that in the table fruit industry the trend 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 added a raw material-related factor.

Out The prior art is currently known to have various methods with the help of those treated in a finished spirits aroma weakness treated can be based on a messy mash and fermentation. For example, aroma-stable distillates with aromatic distillates are used of the same kind of raw material. Although such a procedure may be for the treatment of defective spirits the effect of an "improvement" of the spirit drink to that effect show that they are edible be involved in the production of a high quality product a pronounced Flavor is virtually hopeless, because the flavor damage irreversible is.

Further is known, a quality improvement to achieve the flavor by the burning of the Rauhbrand successively collected in two batches and the lower alcohol content the next mash to be burned is added.

Also is, as for example, especially in the production of kirsch often The roughened fire before the fine firing process with some Liters of fermented mash added to a more flavorful and thus to obtain higher quality distillate.

There however, as previously mentioned, already during the fermentation the fruit mash important aroma components of the mash raw material partially destroyed are known from the prior art methods for Improve the aroma strength and quality the spirit only limited used. This is especially noticeable if the for the mash to be processed raw materials already before fermentation one have poor aroma formation. Here is the fermented mash, with which the Rauhbrand is blended before the fine burn, virtually no contribution to an improvement in the flavor of the finished distillate deliver.

Of the The present invention is therefore based on the problem that known from Brennereitechnologie and aforementioned methods not for the treatment of aroma weaknesses in fruit raw materials, which are already inherently deficient Aroma education have, can be used effectively. In particular so far only extremely conditional possible, the originals and fruit specific flavor components of the fruit raw materials in the to transfer finished distillate, since these usually already through the fermentation process destroyed the mash or converted.

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 To develop such a way that any kind of aroma attenuation in the finished distillate reliable 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 in that between the process step of Rauhbranddestillation and the process step the fine distillate distillation the Rauhbranddestillat with a first Additive is mixed, thus an intermediate distillate to produce, wherein the first additive is made up of at least a fruit type composing, unfermented second fruit mashes and / or a non-fermented one composed of at least one type of fruit Fruit juice is or at least contains.

The solution according to the invention has a number of significant advantages over the known from Brennereitechnologie and explained above methods for treating aroma weaknesses and to improve the quality of a finished spirit. In particular, the fact that the first additive is an unfermented fruit mash and / or an unfermented fruit juice, that is, a raw material that has not been subjected to the flavor-damaging fermentation process, it is advantageously possible to blaze the Rauhbranddestillat with such an addition in which the natural flavor components of the fruit raw material are still completely present and have not been destroyed due to the fermentation process. It is therefore possible, in particular those aroma components in the roughening bring, which in the Conventional methods were usually only partially present because those components were destroyed during the fermentation process. In the subsequent fine distillative distillation of the intermediate firing distillate produced by blending the Rauhbranddestillates with the unfermented first additive thus the flavors of the first additive can pass into the fine firing and thus significantly improve or influence the fine distillate with respect to its aroma quality or flavor. Therefore, this method is therefore particularly preferred over the known from the prior art method for improving the quality of a fine distillate distillate, since the unfermented additive compared to an already fermented additive has a much higher proportion of original flavor components of the Fruchtrohstoffes.

Especially It is also advantageous that as the first additive in addition to the second fruit mash or, alternatively, an unworn one Fruit juice can be provided as a fruit juice in comparison to a fruit mash often an even more pronounced one 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 richer in natural Fruit esters but also on phenolic substances, which in the subsequent fine distillate distillation pass into the fine distillate distillate and thus clearly support the aroma of the distillate, which leads to a spirit of improved quality.

In a particularly advantageous embodiment of the method according to the invention It is envisaged that the first additive used, unfermented second fruit mash and / or the first additive serving, Unfermented fruit juice from the same kind of fruit as the first Fruit mashes are obtained. This makes it possible to improve the quality of 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 is made on the basis of a varietal berry or fruit has been.

Of course it is But it is also possible that the first additive, the unfermented second fruit mash and / or the first additive serving, unfermented fruit juice from fruits which are compared to the fruits of the first fruit mash in terms of their composition are at least partially different. Thus, it is possible in an advantageous manner, the range of different Berry or fruit brandy types by new, by smell and taste to expand interesting products. Furthermore, with this advantageous embodiment the method according to the invention now also processed such crops for producing a spirit drink be that for now the production of a spirit drink were uninteresting, because the aroma of the Fruit from the outset is aromatic and the fruit-specific Aroma components could not be transferred to the finished distillate. By a appropriate selection of fruit mashes as the first additive or the fruit juice used as the first additive in terms of of their fruit varieties it is now possible the quality of finished fruit spirits and in particular the aroma quality to improve this.

By the use of the first 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 information regarding the quality of the Rauhbrand distillate, in particular with regard to the concentration of the fruit-specific Aroma components in the Rauhbranddestillat, ascertain to on the base of the information determined about the amount and / or the Composition of the admixed first additive accordingly adjust.

Also is conceivable, information regarding the quality of Feinbranddestillates while continuously determine the distillation of the intermediate distillate distillate, around during the fine distillate distillation of the intermediate distillate a second Additive based on the information obtained regarding the Goodness of Fine distillates to mix the intermediate distillate. there Is it possible, the determination of the information regarding the quality of Rauhbranddestillates or the fine distillate distillate and the admixing of the additive run automatically on the basis of the information obtained allow.

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 first additive identical is the unfermented fruit mash serving as a fire raw material;

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

3 a flow chart of the first embodiment, in which the first additive is added to the Rauhbranddestillat depending on the information regarding the quality of Rauhbranddestillates;

4 a flow chart of the first embodiment, in which during the fine distillate distillation, the second additive is added to the Rauhbranddestillat depending on the information regarding the quality of the fine distillate distillate.

1 shows a flow diagram of a first preferred embodiment of the method according to the invention, in which the first 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 If the cell structure of the fruit is largely destroyed, therefore, use enzymatic processes immediately, with the result that enzymatic-hydrolytic processes of existing fruit in the intact fruit is cleaved 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 which subsequently by fermentation a Brennmaische 3 and by firing a Rauhbranddestillat 4 be generated. The fermentation of the fruit mash 2a to the Brennmaische 3 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. As a result, the fermented mash 3 , the so-called "Brennmaische", only a very small proportion of originally in the original crop 1a or in the original mash 2a having existing flavorings.

The finished fermented mash 3 is distilled or fired in the subsequent process step S3 to a Rauhbranddestillat 4 to create. The purpose of distillery distillation is to eliminate the volatile constituents of the distilling mash 3 to separate from the non-volatile components. By heating the Brennmaische 3 The volatiles evaporate by a suitable distillation apparatus as Rauhbranddestillat 4 be caught, which has an alcohol content of about 20 to 30 vol .-%.

As in the course of fermentation (step S2) and Rauhbranddestillation (step S3), the original fruit flavor of the fruit mash 2a or the mash raw fruit 1a destroyed for the most part contains the Rauhbranddestillat 4 Only very few fruit-specific flavor components, with the result that this Rauhbrand distillate 4 no longer for the production of a spirit drink 9 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 Rauhbranddestillat 4 an unfermented fruit mash 2a as the first additive 5 add (step S4). 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 admixing an unfermented fruit mash according to the invention 2a as the first additive 5 to the Rauhbrand distillate 4 becomes an intermediate distillate 7 generated (step S4). This intermediate brand distillate 7 shows compared to Rauhbrand distillate 4 a reduced alcohol content, however, the concentration of the fruit-specific flavor components is significantly higher.

In the method according to the invention according to the first embodiment is provided that as the first 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 9 with a significantly increased proportion of natural flavor components and thus a higher quality spirit drink 9 to create.

The Rauhbrand distillate 4 is after admixing the first additive 5 subjected to a fine distillate distillation, as a result, the alcohol content is increased and by the fractional distillation volatile volatile components and low volatile components of the actual desired distillate, the so-called fine distillate distillate 8th to be separated. The fine distillate distillation (process step S5) takes place according to one of the processes known from the prior art.

The fine distillate 8th , due to the enriched aroma components in the intermediate distillate 7 has an increased proportion of natural fruit-specific aroma components, is subsequently (process step S6) to the finished spirit 9 processed. This process step is known from the prior art and may be the storage of the fine distillate distillate 8th , the reduction of the alcohol concentration by waste and / or the filtration of the fine distillate distillate 8th exhibit.

2 shows a modification of the first preferred embodiment of the method according to the invention, in which the admixed in step S4 first additive 5 different from the fruit mash serving as a fire raw material 2a is. This is conceivable, for example as a first additive 5 an unfermented fruit mash 2 B to use, from a berry or fruit composition 1b is obtained, which is different from the method used in step S1 to serve as firing raw mash 2a processed berry or fruit composition 1a is. This makes it possible to drink spirits 9 to produce a mixed bouquet, so that the variety of spirits 9 can be extended significantly.

Of course, it is also conceivable in the first and the second embodiment, as an additive 5 to use a fruit juice instead of a fruit mash. 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 9 , Of course, other embodiments are also conceivable here.

3 shows a flowchart of the first embodiment, in which the first additive 5 to the Rauhbrand distillate 4 depending on information regarding the quality of Rauhbranddestillates 4 is mixed. Here it is provided, after the generation of Rauhbranddestillates 4 in method step S3 using a roughness test 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 first additive is performed in method step S7 5 to the Rauhbrand distillate 4 for producing the intermediate brand distillate 7 set or controlled. This makes it possible to improve the flavor of the finished spirit 9 automated. Of course, but also the process step of the quality determination of Rauhbranddestillates 4 in the second embodiment according to the 2 used.

4 shows a flow diagram of the first embodiment of the method according to the invention, in which during the fine firing distillation (step S5), a second additive 6 to the Rauhbrand distillate 4 depending on the quality of the fine distillate distillate 8th is mixed.

At the in 4 embodiment shown according to the invention during the fine distillate distillation based on a sample 8a of fine distillate distillate 8th continuously determines the quality, in particular the flavor concentration of specific flavor components. On the basis of the quality determined, if necessary, the Rauhbranddestillat 4 the second additive 6 added (step S8), wherein the amount of addition depending on the quality of Feinbrandprobe 8a is set. The intermediate brand distillate 7 thus has enriched fruit-specific aroma components, which during the fine distillate distillation in the fine distillate distillate 8th pass. This makes it possible to improve the quality of berry and fruit brandy spirits 9 significantly improve.

1a

crop #1

1b

crop # 2

2a

fruit mash #1

2 B

fruit mash # 2

3

burning mash

4

Brouillis distillate

4a

Brouillis sample

5

additive #1

6

additive # 2

7

Between fire distillate

8th

Feinbrand distillate

8a

Feinbrand sample

9

spirit

S1

processing the fruit mash

S2

Fermentation of fruit mash

S3

Brouillis distillation

S4

Additive blending

S5

Feinbrand distillation

S6

completion the spirit drink

S7

quality determination in the Rauhbrand rehearsal

S8

quality determination in the Feinbrand sample

Claims (10)

Method for producing a berry or fruit brandy spirit ( 9 ), 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 ( 3 ); - distilling (S3) the distilling mash ( 3 ) for producing a roast distillate ( 4 ); Mixing (S4) the roast distillate ( 4 ) with a first additive ( 5 ) for producing an intermediate distillate ( 7 ); Distilling (S5) the intermediate distillate ( 7 ) for producing a fine distillate distillate ( 8th ); and - finishing (S6) the berry or fruit brandy spirit ( 9 ) from the fine distillate distillate ( 8th ), characterized in that the first 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. A method according to claim 1, characterized in that the first additive ( 5 ), unfermented second fruit mash ( 2 B ) and / or the first additive, unfermented fruit juice from the same crop ( 1a ; 1b ) like the first fruit mash ( 2a ) be won. A method according to claim 1, characterized in that the first additive ( 5 ), unfermented second fruit mash ( 2 B ) and / or the first additive ( 5 ), unfermented fruit juice from a respect to 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 (S6) further comprises at least one of the following process steps: - Storage of the fine distillate distillate ( 8th ) for flavoring the distillate ( 8th ); Lowering the alcohol concentration of the fine distillate distillate ( 8th ) by blending; and - filtration of the fine distillate distillate ( 8th ). Method according to one of the preceding claims with the further method step of determining information regarding the quality of the roast distillate ( 4 ), in particular the concentration of specific aroma components in Rauhbrand distillate ( 4 ), wherein the method is characterized in that the generation of the intermediate firing distillate (S4) on the basis of the information determined with respect to the quality of the Rauhbranddestillates ( 4 ) is carried out by adding the amount of the admixed first additive ( 5 ) and / or the composition of the first additive ( 5 ) according to the information determined with regard to the quality of the Rauhbrand distillate ( 4 ). A method according to claim 5, characterized in that the determination of the information regarding the quality of Rauhbranddestillates ( 4 ) and the production of the intermediate distillate ( 7 ) runs automatically. Method according to one of the preceding claims with the further method step of determining information regarding the quality of the fine distillate distillate ( 8th ), in particular the concentration of specific aroma components in the fine distillate distillate ( 8th ), the process being characterized in that during the distillation (S5) of the intermediate distillate ( 7 ) a second additive ( 6 ) to the intermediate distillate ( 7 ) is admixed on the basis of the determined information, the second additive ( 6 ) one of at least one crop ( 1 ) composing, unfermented third fruit mash and / or one of at least one crop ( 1a ; 1b ) is, or at least contains, non-fermented fruit juice. A method according to claim 7, characterized in that the amount and / or the composition of the intermediate distillate ( 7 ) admixed second additive ( 6 ) based on the information obtained with regard to the quality of the fine distillate distillate ( 8th ) he follows. Method according to claim 7 or 8, characterized in that the second additive ( 6 ), unfermented third fruit mash and / or second additive ( 6 ), unfermented fruit juice from the same crop ( 1b ) as the first additive ( 5 ), unfermented second fruit mash ( 2 B ) and / or as the first additive ( 5 ), unfermented fruit juice. Apparatus for carrying out the method according to one of the preceding claims.