KR20180060805A - Method for ther production of brandy with Actinidia arguta Planch. Chungsan - Google Patents
Method for ther production of brandy with Actinidia arguta Planch. Chungsan Download PDFInfo
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- KR20180060805A KR20180060805A KR1020160160731A KR20160160731A KR20180060805A KR 20180060805 A KR20180060805 A KR 20180060805A KR 1020160160731 A KR1020160160731 A KR 1020160160731A KR 20160160731 A KR20160160731 A KR 20160160731A KR 20180060805 A KR20180060805 A KR 20180060805A
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- C—CHEMISTRY; METALLURGY
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
Description
본 발명은 청산다래 브랜디의 제조방법에 관한 것으로, 청산다래를 주원료로 하여, 다래 와인을 제조하고, 증류 및 숙성하는 과정을 통해 브랜디를 제조하는 것에 관한 것이다.The present invention relates to a process for producing a purified watery brandy, and more particularly, to a process for producing brandy through a process of producing a wine of the order Milkweed, using distilled water as a main raw material, and distilling and aging the process.
포도, 사과 등 과실류와 고구마, 감자 등을 이용한 증류주의 제조방법은 많이 보고되어 있으나, 다래에 대한 증류주 제조기술에 대하여서는 전무한 상태이다. There have been many reports on the production methods of distilled liquors using fruits such as grapes, apples, sweet potatoes, and potatoes, but there has been no technology for producing distilled liquors for dwarf.
다래는 수확 후 상온에서 3~4일이 지나면 말랑해지기 때문에, 상품으로써 가치가 많이 떨어지나, 숙성되면서 당도가 높아지기 때문에, 와인 및 증류주 생산에 적합한 특성이 있다. Because it becomes soft after 3 ~ 4 days at room temperature after harvest, it is very valuable as a commodity, but it is suitable for the production of wine and distilled liquor because its sugar content increases with aging.
한편, 청산다래는 강원도 농업기술원에서 개발한 것인데, 야생 다래보다 2배 가까이 크며, 당도와 비타민C 함량이 매우 높은 특징을 지니고 있다. 8월 하순이 수확 적기로 과형은 원통형이며, 과일의 평균 무게는 19g 정도로 대추만한 크기인데, 토종 다래 대비 두 배 정도의 크기이다. On the other hand, Qingdao Darae was developed by Kangwon Provincial Agricultural Research Institute. It is about twice as big as wild dwarf and has very high sugar content and high vitamin C content. Late August is the time for harvesting. The overgrown type is cylindrical, and the average weight of fruit is about the size of a jujube, about double the size of native grape.
청산다래는 껍질이 얇아 껍질째 먹어도 입안에 껍질이 남지 않아 소비 편의성이 우수한 특성이 있다. 또한, 청산다래는 향이 우수하며, 평균 당도가 14~18 브릭스로 일반과실보다 당도가 높아, 고품질의 와인 및 주류 제조에 적합할 수 있다. It is thin and has a characteristic that the shell is not left in the mouth even if it is eaten and the consumption convenience is good. In addition, the liquid crystals are excellent in flavor and have an average sugar content of 14 to 18 brix, which is higher in sugar content than general fruit, and can be suitable for producing high quality wines and alcoholic beverages.
본 발명에서는 강원도 농업기술원에서 개발한 청산다래를 이용하여 와인 및 브랜디를 제조하는 기술을 개발하여 제공하고자 한다.In the present invention, a technology for manufacturing wine and brandy using a liquid crystal wine developed by Kangwon Provincial Agricultural Technology Institute is developed and provided.
본 발명은 청산다래를 착즙률 55~60%(w/w)가 되도록 압착하여 착즙하는 단계 (a); 상기에서 착즙한 청산다래 과즙에 당을 첨가한 후, 효모를 첨가하여 18~23℃로 2~3주간 발효시켜 다래와인을 제조하는 단계 (b); 상기 제조한 다래와인을 여과시키는 단계 (c); 및 상기 여과 후, 여과액을 증류기에 투입한 후, 증류를 실시하는 단계 (d); 및, 상기 증류 후, 숙성시키는 단계 (e)를 포함하는 것을 특징으로 하는 청산다래 브랜디의 제조방법을 제공한다. (A) compressing and juicing the liquid crystals so as to have a juice ratio of 55 to 60% (w / w); (B) a step of adding sugar to the juice of the purified juice to be juiced and adding yeast and fermenting the juice at 18 to 23 ° C for 2 to 3 weeks to prepare a prosperous wine; (C) filtering the prepared prolific wine; And (D) adding the filtrate to the distiller after the filtration, followed by distillation; And a step (e) of distilling and then aging the distilled product.
본 발명의 청산다래 브랜디의 제조방법에 있어서, 상기 단계 (d)의 증류는, 바람직하게 증류액의 알코올분은 15~40%(v/v)가 되도록 1차 증류하는 단계 (가); 상기 1차 증류 후, 재증류하여 알코올분 40~70%(v/v)가 되도록 2차 증류하는 단계 (나);를 포함하는 과정으로 수행하는 것이 좋다. In the production process of the present invention, the distillation of the step (d) is preferably a step (a) of performing primary distillation so that the alcohol content of the distillate is preferably 15 to 40% (v / v); (B) a step of secondary distillation so as to have an alcohol content of 40 to 70% (v / v) by re-distillation after the primary distillation.
본 발명의 청산다래 브랜디의 제조방법에 있어서, 상기 단계 (d)의 숙성은, 바람직하게 증류액을 오크통, 유리병 및 스테인리스 용기 중 선택되는 어느 하나에 저장하여, 10~25℃에서 숙성시키는 것이 좋다. 이때, 더욱 바람직하게는 증류액을 오크통에 저장하여 숙성시키는 것이 좋다. In the production process of the present invention, the aging in the step (d) is preferably carried out by storing the distillate in any one of oak barrels, glass bottles and stainless steel containers and aging at 10 to 25 ° C good. At this time, it is more preferable to store the distillate in an oak barrel for aging.
본 발명에 의할 경우, 신품종으로 등록된 청산다래로부터 와인을 제조할 수 있고, 풍미가 매우 우수한 브랜디를 제조할 수 있다. According to the present invention, it is possible to produce a wine from a liquid crystal wine which is registered as a new variety, and to produce a brandy having an excellent flavor.
도 1은 청산다래 와인 및 브랜디 제조공정 모식도이다.
도 2는 청산다래 와인의 제조 사진이다.
도 3a~3b은 청산다래 브랜디의 숙성조건, 시간별 휘발성 유해성분 분석결과이다.
도 4a~4c는 청산다래 브랜디의 숙성조건, 기간별 향기성분 분석결과이다.
도 5는 시중유통 증류주 샘플 2종, 국산증류주(안동소주, 좌), 일본증류주(우)의 사진이다. Fig. 1 is a schematic diagram of a process for manufacturing a liquid crystal wine of a liquid crystal wine and a brandy.
Fig. 2 is a photograph showing the production of the liquid wine of the liquidation.
Figs. 3A to 3B show the results of analysis of the volatile harmful components in the aging condition and the time course of the liquidated brandy.
Figs. 4A to 4C show the results of analysis of aroma components and fermentation components of the liquidation brand of Darya brand.
FIG. 5 is a photograph of two samples of distilled spirits, domestic spirits (Ando Soju, left), and Japanese distilled spirits (right).
본 발명에서는 청산다래를 주원료로 하고, 설탕으로 보당을 한 후, 효모를 접종하고, 발효시켜 다래 와인을 제조하였다. 그 후, 1차 증류, 2차 증류, 숙성을 거쳐 최종적으로 청산다래 브랜디를 최종 제조한다 (도 1). In the present invention, the liquid wine was prepared by immersing yeast in yeast, and fermenting the yeast in the present invention. After that, the product is finally subjected to primary distillation, secondary distillation, and aging to finally produce a purified watery brandy (Fig. 1).
- 압착(착즙): 청산다래를 착즙률 55~60% (원물 대비 착즙액의 무게)로 가볍게 압착하여 착즙한다. 압착은 당업계에 널리 알려진 압착기를 사용하여 수행할 수 있고, 필요시 적당량의 물을 첨가하여 착즙할 수도 있다. 한편, 청산다래는 세척을 한 것을 사용하는 것이 바람직하고, 껍질을 제거한 과육만을 사용할 수도 있다. - Squeeze (juice): The juice is liquidated by lightly crushing the juice with a juice rate of 55 to 60% (the weight of the juice with respect to the raw material). The pressing may be carried out using a press known in the art, and may be added by adding an appropriate amount of water if necessary. On the other hand, it is preferable to use a cleansing powder which has been washed, and only the flesh removed from the skin may be used.
- 발효: 청산다래 과즙에 보당을 한 후, 효모를 첨가하여 18~23℃로 2~3주간 발효시킨다. 보당을 일 예로 설탕을 첨가하여 수행할 수 있는데, 효모의 초기 발효를 유도하기 위하여 첨가하는 것이다. 첨가량은 효모의 초기 발효가 유도될 수 있는 양으로 적당히 첨가하는 것이 좋다. 효모의 발효가 진행되면서 점차적으로 알코올이 생성되고, 청산다래 와인으로 제조되게 된다. - Fermentation: After clearing the juice, the yeast is added and fermented at 18 ~ 23 ℃ for 2 ~ 3 weeks. For example, sugar can be added as an example, which is added to induce the initial fermentation of yeast. The added amount is suitably added in such an amount that the initial fermentation of the yeast can be induced. As the fermentation of the yeast proceeds, alcohol is gradually produced, and the wine is produced as a liquid crystal wine.
- 여과: 발효가 중단되면, 여과기를 통하여 발효액을 여과시킨다. 여과는 당업계에 널리 알려진 것을 사용할 수 있는데, 여과를 통해 발효 중 존재하는 건더기를 제거하고 발효액만을 순수하게 회수할 수 있게 된다. - Filtration: When the fermentation is stopped, the fermentation liquid is filtered through a filter. Filtration can be carried out by using filtration, which is well known in the art, so that only the fermentation broth can be recovered in a pure manner by removing the gypsum present during fermentation.
- 증류: 여과된 발효액(소위 '청산다래 와인')을 증류기에 투입한 후, 증류를 실시한다. 증류는 1차 증류와 2차 증류로 나눠서 수행하게 된다. 1차 증류는 원료 과실주의 주정분이 술덧에 남아 있지 않을 때까지 증류하는데, 알코올분 함량이 15~40%(v/v)인 초류액이 되도록 증류한다. 2차 증류는 1차 증류를 통해 수득한 초류액을 재증류하여 알코올분 40~70%(v/v)가 되도록 증류한다. 초류액을 재증류시 초류(head)와 후류(tail)액은 분리하여 본류(body)만 사용한다. - Distillation: The filtered fermentation liquid (so-called 'liquid crystal wine') is put into a still and distilled. The distillation is divided into primary distillation and secondary distillation. The primary distillation is distilled until the juice of the raw fruit is not left in the soup, and the distillation is performed so that the alcohol content is 15-40% (v / v). In the second distillation, distillation is carried out by distillation of the original liquid obtained through the first distillation so that the alcohol content becomes 40 to 70% (v / v). When re-distilling the outflow, separate the head and tail liquid and use only the body.
- 저장 및 숙성: 풍미를 극대화하기 위해 상기에서 회수한 증류액을 오크통, 유리병, 스테인리스용기에 저장하여, 10~25℃에서 숙성시킨다. 숙성 과정을 거치면서, 여러가지 풍미성분이 새롭게 발생하거나, 기존에 존재하는 풍미성분의 양이 늘어나면서, 청산다래 와인은 한층 깊은 맛을 가지게 된다. - Storage and aging: To maximize the flavor, the distillate recovered above is stored in oak barrels, glass bottles and stainless steel containers and aged at 10 to 25 ° C. As the fermentation process progresses, various flavor components are newly produced, and the amount of flavor components existing in the fermented product is increased, so that the fermented multi-grain wine has a deeper flavor.
이하, 본 발명의 내용에 대해 하기 실시예 및 실험예를 통해 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다. Hereinafter, the present invention will be described in more detail with reference to the following Examples and Experimental Examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.
[[ 실시예Example 1: One: 청산다래Liquidation 와인의Of wine 제조] Produce]
청산다래 원물은 강원도 원주 및 양양에서 구입하였으며, 착즙 후, 착즙액(원물 무게 대비 55%의 무게를 나타냄)의 당도는 16Brix, pH는 3.21이었다. The juice was obtained from Wonju and Yangyang, Gangwon province. The juice (weighing 55% of the raw weight) of the juice was 16Brix and the pH was 3.21.
상기에서 착즙한 청산다래 과즙 180kg에 설탕을 18kg 첨가한 후, 건조효모를 45g 첨가하여 15~25℃ 사이를 유지시키며 3주간 발효시켜 다래와인을 제조하였다. 18 kg of sucrose was added to 180 kg of the juice of the purified juice, and then 45 g of dry yeast was added thereto. The juice was fermented for 3 weeks while maintaining the temperature at 15 to 25 ° C to prepare a multi-grain wine.
본 발명의 제조과정을 통해 제조한 와인은 9.7Brix, pH 3.25을 나타냈었으며, 알콜도수는 13%로 확인되었다 (도 2). The wine produced through the manufacturing process of the present invention showed 9.7 Brix, pH 3.25, and the alcohol content was 13% (FIG. 2).
(brix)Sugar content
(brix)
180kgPurple raw material
180kg
13%Alcohol degree
13%
[[ 실시예Example 2: 2: 청산다래Liquidation 브랜디 제조] Brandy manufacture]
상기 실시예 1에서 제조한 청산다래 와인을 여과기를 통과시켜 여과시켰다. 이후, 여과된 다래와인을 증류기에 투입한 후, 증류를 실시하였다. 증류는 1차 증류 및 2차 증류로 나눠서 수행하였는데, 1차 증류를 통해 알코올분 함량이 15~40%인 초류액을 회수하였다. 이어 회수한 초류액을 재증류(2차 증류)하여 알코올분 함량이 40~70%인 증류액을 회수하였다. 초류액을 재증류시, 초류(head)와 후류(tail)액은 분리하여 제거하고 본류(body)만 회수하였다. 최종적으로 아래 표(표 3, 4)와 같이 각각 8.26 L(60% Alc)의 청산다래 브랜디가 생산되었다. The liquid filtered wine prepared in Example 1 was filtered through a filter. Thereafter, the filtered multi-colored wines were put into a still and distilled. The distillation was divided into primary distillation and secondary distillation. The primary distillate was recovered by primary distillation with an alcohol content of 15 to 40%. Then, the collected extract was redistilled (secondary distillation) to recover a distillate having an alcohol content of 40 to 70%. When re-distilling the outflow, the head and tail liquid were separated and removed and only the body was recovered. Finally, as shown in the following table (Tables 3 and 4), 8.26 L (60% Alc), respectively, was produced.
한편, 청산다래 브랜디의 수율은 와인 대비 15.3%로 확인되었다 (표 4). On the other hand, the yield of liquid wine brandy was found to be 15.3% compared to wine (Table 4).
[[ 실험예Experimental Example 1: One: 청산다래Liquidation 브랜디의 저장조건별 숙성 테스트] Aging test according to storage condition of brandy]
상기 실시예 2에서 제조한 청산다래 브랜디를 보관용기별(오크통, 유리병, 스테인리스통)로 숙성시키면서, 품질을 평가하였다. The quality was evaluated by aging the liquid crystal brandy prepared in Example 2 by the storage container (oak barrel, glass bottle, stainless steel barrel).
주류에는 인체에 해로운 영향을 미치는 아세트알데하이드(acetaldehyde), 메탄올(methanol), 퓨젤유 등의 유해물질이 포함되어 있는 것으로 알려져 있다. 또한, 주류의 향기 성분은 발효 및 숙성을 통해 생성되는데, 알코올 류, 에스테르(ester) 류, 알데하이드(aldehyde) 류, 유기산류, 페놀(phenol) 류 등의 많은 성분으로 구성되어 있다. Liquor is known to contain harmful substances such as acetaldehyde, methanol and fugel oil, which have harmful effects on the human body. The aroma component of the mainstream is produced through fermentation and aging and is composed of many components such as alcohols, esters, aldehydes, organic acids, and phenols.
이러한 향기성분 및 알코올 성분 함량은 주류의 종류에 따라 다양하게 분포하고 있으며, 주류의 품질수준을 평가하거나 제조공정의 관리 또는 품질개선에서 품목 분류 및 주세판정에 매우 중요한 지표로 작용한다. These aroma components and alcohol content are distributed in various kinds according to the kinds of alcoholic beverages and serve as an important index to evaluate the quality level of alcoholic beverages, to control the manufacturing process,
주류는 제조 원료에 따라 발효시 생성되는 부산물의 종류와 함량이 다르므로 본 실험에서는 GC-FID를 이용하여 알코올 류, 에스테르 류, 알데하이드 류를 분석함으로써 주질품질 평가를 실시하였다. Since the kinds and contents of byproducts produced during fermentation differ depending on the raw materials, alcohol, esters, and aldehydes were analyzed by GC-FID in this experiment.
시험법은 서울세관에서 제공된 ‘주류의 향기성분 분석에 의한 주종확인 분석법 고찰’에 제시된 분석법에 준하여 실시하였다. The test method was carried out in accordance with the analysis method presented in "Consideration of Analysis Method for Mainstream Species by Analysis of Aroma Components of Liquor" provided by Seoul Customs.
주질품질평가 실시항목은 총 8종의 화합물로써, 알코올 류 6종 (n-Propyl alcohol, isobutyl alcohol, n-butyl alcohol, isoamyl alcohol, n-amyl alcohol, methyl alcohol), 에스테르 류 1종 (ethyl acetate), 알데하이드 류 1종 (acetaldehyde)로 구성되었다. The quality evaluation was carried out on 8 kinds of compounds, namely 6 kinds of alcohols (n-propyl alcohol, n-butyl alcohol, isoamyl alcohol, n-amyl alcohol and methyl alcohol) ), And one aldehyde (acetaldehyde).
휘발성 유해성분인 아세트알데하이드, 에틸 아세테이트, 메틸 알코올(메탄올)의 분석 결과, 도 3a~3c에 나타낸 바와 같이, 에틸 아세테이트, 메탄올은 오크통, 유리병, 스테인리스용기에서 숙성기간이 길어 질수록 감소하는 경향을 보였다. As a result of analysis of acetaldehyde, ethyl acetate and methyl alcohol (methanol) as volatile harmful components, as shown in FIGS. 3A to 3C, the tendency of ethyl acetate and methanol to decrease with an aging period in oak, glass bottles and stainless steel containers Respectively.
한편, 향기성분 분석으로, n-프로필 알코올, 이소부틸 알코올, n-부틸 알코올, 이소아밀 알코올, n-아밀 알코올을 분석하였데, 도 4a~4c에 나타낸 바와 같이, 오크통에서 숙성기간이 길수록 향기성분인 이소부틸 알코올, 이소아밀 알코올의 성분이 증가하는 경향을 보였다. 다만, 유리병, 스테인리스에서는 향기 성분의 큰 차이가 나타나지 않았다. On the other hand, n-propyl alcohol, isobutyl alcohol, n-butyl alcohol, isoamyl alcohol and n-amyl alcohol were analyzed by fragrance component analysis. As shown in Figs. 4A to 4C, Components of isobutyl alcohol and isoamyl alcohol tended to increase. However, there was no significant difference in the fragrance components in the glass bottle and stainless steel.
[[ 실험예Experimental Example 2: 본 발명 2: invention 청산다래Liquidation 브랜디와 시중제품의 향기성분 비교] Comparison of fragrance ingredients of brandy and commercial products]
본 실험에서는 본 발명에서 제조한 청산다래 브랜디와 시중제품의 향기성분을 분석하였다. 분석항목으로 n-프로필 알코올, 이소부틸 알코올, n-부틸 알코올, 이소아밀 알코올, n-아밀알코올을 분석하였고, 분석샘플로는 오크통 숙성(11개월) 청산다래 브랜디, 유리병 숙성(11개월) 청산다래 브랜디, 스테인리스 숙성(11개월) 청산다래 브랜디를 사용하였다. 대조군으로는 일본소주, 국산소주(안동소주)를 사용하였다 (도 5). In this experiment, the fragrance components of the purified watery brandy and commercial products prepared in the present invention were analyzed. Analytical samples were n - propyl alcohol, isobutyl alcohol, n - butyl alcohol, isoamyl alcohol and n - amyl alcohol. Analytical samples were oak barrel aging (11 months) Liquidation Brand name of dahlia brand, Stainless steel aging (11 months) As a control group, Japanese shochu and domestic shochu (Andong shochu) were used (Fig. 5).
본 발명의 오크통, 유리병, 스테인리스 숙성 청산다래 브랜디 샘플과 시중 판매되는 국산 증류주, 일본증류주와 향기성분을 비교한 결과, 표 5에서 보듯이, 오크통에서 숙성한 청산다래 샘플이 가장 많은 향기성분을 함유하는 것으로 확인되었다. As shown in Table 5, when the oak barrel, the glass bottle, the stainless steel aged clearance dainty brandy sample, the commercially available domestic distilled liquor, the Japanese distilled liquor, and the fragrance ingredient were compared, ≪ / RTI >
alcoholn-Propyl
alcohol
alcoholIsobutyl
alcohol
alcoholn-butyl
alcohol
alcoholIsoamyl
alcohol
합계Fusel oils
Sum
11개월 숙성Oak
Aged 11 months
11개월 숙성glass bottle
Aged 11 months
11개월 숙성Stainless steel
Aged 11 months
(안동소주)Domestic stock
(Andong shochu)
Claims (3)
상기에서 착즙한 청산다래 과즙에 당을 첨가한 후, 효모를 첨가하여 18~23℃로 2~3주간 발효시켜 다래와인을 제조하는 단계 (b);
상기 제조한 다래와인을 여과시키는 단계 (c); 및
상기 여과 후, 여과액을 증류기에 투입한 후, 증류를 실시하는 단계 (d); 및,
상기 증류 후, 숙성시키는 단계 (e)를 포함하는 것을 특징으로 하는 청산다래 브랜디의 제조방법.
(A) compressing the juice to be juiced to have a juice ratio of 55 to 60% (w / w);
(B) a step of adding sugar to the juice of the purified juice to be juiced and adding yeast and fermenting the juice at 18 to 23 ° C for 2 to 3 weeks to prepare a prosperous wine;
(C) filtering the prepared prolific wine; And
(D) adding the filtrate to the distiller after the filtration, followed by distillation; And
And (e) a step of aging the distillate after the distillation.
상기 단계 (d)의 증류는,
증류액의 알코올분은 15~40%(v/v)가 되도록 1차 증류하는 단계 (가);
상기 1차 증류 후, 재증류하여 알코올분 40~70%(v/v)가 되도록 2차 증류하는 단계 (나);를 포함하는 과정으로 수행하는 것을 특징으로 하는 청산다래 브랜디의 제조방법.
The method according to claim 1,
The distillation of step (d)
(A) a step of primary distillation so that the alcohol content of the distillate is 15 to 40% (v / v);
(B) distilling the alcohol to a concentration of 40 to 70% (v / v) by re-distillation after the primary distillation.
상기 단계 (d)의 숙성은,
증류액을 오크통, 유리병 및 스테인리스 용기 중 선택되는 어느 하나에 저장하여, 10~25℃에서 숙성시키는 것을 특징으로 하는 청산다래 브랜디의 제조방법.
The method according to claim 1,
The aging of step (d)
Characterized in that the distillate is stored in any one of oak, glass bottle and stainless steel container and is aged at 10 to 25 占 폚.
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| KR20120049965A (en) | 2010-11-10 | 2012-05-18 | 목포대학교산학협력단 | Method of preparing kiwifruit wine |
| KR20120075721A (en) | 2010-12-29 | 2012-07-09 | 원주시 | Method for manufacturing of wine used actinidia arguta |
| KR20140002289A (en) * | 2012-06-29 | 2014-01-08 | 오세근 | Manufacturing method for wine and distilled liquor using fruits |
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| KR20120049965A (en) | 2010-11-10 | 2012-05-18 | 목포대학교산학협력단 | Method of preparing kiwifruit wine |
| KR20120075721A (en) | 2010-12-29 | 2012-07-09 | 원주시 | Method for manufacturing of wine used actinidia arguta |
| KR20140002289A (en) * | 2012-06-29 | 2014-01-08 | 오세근 | Manufacturing method for wine and distilled liquor using fruits |
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