CN104250598A

CN104250598A - Strawberry brandy preparation method

Info

Publication number: CN104250598A
Application number: CN201310266969.9A
Authority: CN
Inventors: 谈璐
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-06-29
Filing date: 2013-06-29
Publication date: 2014-12-31

Abstract

The present invention discloses a strawberry brandy preparation method, which comprises: (1) juicing the sorted and washed strawberry fruits; (2) cultivating with seeding yeast; (3) adding (calculated as the weight of the strawberry juice) 0.01-0.04% of ammonium sulfate, 0.01-0.05% of calcium phosphate, 0.01-0.05% of potassium dihydrogen phosphate, and 0.01-0.05% of dipotassium hydrogen phosphate to the strawberry juice, carrying out component adjustment, and carrying out pasteurization on the strawberry juice; (4) inoculating the activated grape wine active dry yeast and aroma-producing yeast into the strawberry juice, carrying out sealing fermentation for 7 days, and uniformly stirring; (5) distilling, wherein crude distillation is directly performed, the head liquor of the obtained strawberry wine is cut, distillation is slowly performed, and the end liquor is cut until the concentration of the distilled wine decreases to 38-44 DEG; and (6) storing, blending, filtering, and loading the wine.

Description

The preparation method of strawberry brandy wine

Technical field

The invention belongs to wine brewing field, relate to a kind of preparation method of cognac, particularly relate to a kind of preparation method by the strawberry brandy wine of pure strawberry brew.

Background technology

Strawberry is the maximum fruit variety of several southern provinces output such as China Hunan, Jiangxi, in recent years, due to the expansion of cultivated area, the raising of cultivation technique, strawberry ultimate production increases every year, but due to the restriction of fresh fruit market sales volume, peasant can not be sold, high yield is not had a good harvest, the serious contusion enthusiasm of tangerine agriculture.The way addressed this problem, except fresh-retaining preserving, carries out the deep processing of strawberry fruit exactly.The product of current strawberry fruit deep processing is existing a lot, as byproducts such as major product and volatile oil, pectin, pigment such as strawberry juice, syrup capsule lobe can, jam, preserved fruits.The market of these products is also subject to certain restrictions.

In prior art, be that the patented technology that main raw material is prepared cognac technology and had has more with fruit, more representational patented technology has: Chinese patent CN200410000839.1 discloses one with tropical and subtropical fruit shaddock, pineapple, lichee, banana for raw material, the wine distilled after carrying out enzyme process, temperature control mixed fermentation is referred to as tropical fruit brandy, its technique: choosing fruit, rinsing, peeling stoning, making beating (fragmentation), enzyme, mixed fermentation, press filtration, distillation, old storage, allotment, freezing, filtration, pack be finished product.Wine degree is 40 ± 2 degree, and odor type is the natural fragrance of tropical fruit.Chinese patent CN201010502842.9 discloses a kind of red date brandy and production method thereof, belongs to brewing technical field.This invention adopts full fruit fermentation, make full use of red date resource, both save cost and improve economic benefit, turn avoid environmental pollution, remain again nutritive ingredient abundant in red date simultaneously, there is good health-care effect, and utilize multiple strain fermentation to make in product containing multiple different flavour substances; Adopt three distillating methods, collect the aroma components such as aldehydes, ester class, higher alcohols, obtain high-quality liquor; The employing of jujube wine ageing after-ripening technique is ultrasonic, high-voltage pulse complex method carries out artificial aging to jujube wine, compared with traditional technology, substantially reduce the jujube wine ageing time, ensure that the typical flavor of jujube wine, red date liquor through allotment has the fragrance of red date wine uniqueness, aroma is pleasant, and wine body is mellow.Patented technology like this also has a lot, but its technique is also not exclusively fitted, the production of strawberry brandy is actual, run off more, and mouthfeel is not good at actual fabrication process Middle nutrition composition.

Summary of the invention

The present invention, in order to overcome the deficiencies in the prior art, provides a kind of preparation technology simple, and in production process, the nutrition of strawberry runs off the less and preparation method of the strawberry brandy wine of taste good.

The object of the invention is to be realized by following measures: a kind of preparation method of strawberry brandy wine, comprise the steps: that the strawberry fruit after sorting, washing is first squeezed the juice by (1); (2) distiller's yeast is cultivated; (3) add in strawberry juice be equivalent to strawberry juice weight 0.01% ~ 0.04% ammonium sulfate, 0.01% ~ 0.05% calcium phosphate, 0.01% ~ 0.05% potassium primary phosphate, 0.01% ~ 0.05% dipotassium hydrogen phosphate carry out composition adjustment, and then carry out strawberry juice pasteurize; (4) strawberry juice access is equivalent to the SHENGXIANG yeast that wine active dry yeast and 0.05% ~ 0.15% that strawberry juice weight 0.1% ~ 0.5% activated activated and within 7 days, stirs in 22 DEG C ~ 26 DEG C sealing and fermenting; (5) distill, first directly carry out simple distillation, cut wine tail when the ethanol content of liquid to be distillated is 1.5%-2.5%, what obtain 26%-29% ethanol content slightly heats up in a steamer strawberry wine; And then by gained slightly heat up in a steamer strawberry wine pinch heads removal after slowly distillation until cut wine tail again when the wine liquid concentration that steams reduces to 38 °-44 °; (6) store, allocate, filter, fill wine.

As improvement of the present invention, in described step 5 still-process, distillation temperature controls at 85 DEG C ± 2 DEG C.

As improvement of the present invention, the strawberry brandy of distillation gained first carries out ageing in oak barrel, then carry out storing, secondary allotment, filter, dress wine.

Advantage of the present invention is: adopt full fruit fermentation, make full use of strawberry resource, both saved cost and improve economic benefit, turn avoid environmental pollution, remain again nutritive ingredient abundant in strawberry simultaneously, have good health-care effect; Adopt twice distillating method, collect the aroma components such as aldehydes, ester class, higher alcohols, obtain high-quality liquor; Compared with traditional technology, substantially reduce strawberry wine preparation time, ensure that the typical flavor of strawberry wine, the strawberry liquor through allotment has the fragrance of strawberry wine uniqueness, and aroma is pleasant, and wine body is mellow; The present invention can make the strawberry wine of different flavor different wine precision, with consumer group's demand of applicable different taste, easy and simple to handle, saves time.Process rear strawberry brandy with the present invention limpid transparent, there is strong strawberry aroma and the aroma of coordination, unique flavor, clearly pleasant.

Embodiment

Embodiment: a kind of preparation method of strawberry brandy wine, comprises the steps: that the strawberry fruit after sorting, washing is first squeezed the juice by (1); (2) distiller's yeast is cultivated; (3) add in strawberry juice be equivalent to strawberry juice weight 0.01% ~ 0.04% ammonium sulfate, 0.01% ~ 0.05% calcium phosphate, 0.01% ~ 0.05% potassium primary phosphate, 0.01% ~ 0.05% dipotassium hydrogen phosphate carry out composition adjustment, and then carry out strawberry juice pasteurize; (4) be equivalent to strawberry juice access the SHENGXIANG yeast that wine active dry yeast and 0.05% ~ 0.15% that strawberry juice weight 0.1% ~ 0.5% activated activated within 7 days, stir in 22 DEG C ~ 26 DEG C sealing and fermenting; (5) distill, first directly carry out simple distillation, cut wine tail when the ethanol content of liquid to be distillated is 1.5%-2.5%, what obtain 26%-29% ethanol content slightly heats up in a steamer strawberry wine; And then by gained slightly heat up in a steamer strawberry wine pinch heads removal after slowly distillation until cut wine tail again when the wine liquid concentration that steams reduces to 38 °-44 °; (6) store, allocate, filter, fill wine.

Though it is pointed out that above-described embodiment to be contrasted detailed text description to the present invention, the simple description of these text descriptions just to mentality of designing of the present invention, instead of the restriction to thinking of the present invention.Any be no more than mentality of designing of the present invention combination, increase or amendment, all fall within the scope of protection of the present invention.

Claims

1. a preparation method for strawberry brandy wine, is characterized in that, comprises the steps: that the strawberry fruit after sorting, washing is first squeezed the juice by (1); (2) distiller's yeast is cultivated; (3) add in strawberry juice be equivalent to strawberry juice weight 0.01% ~ 0.04% ammonium sulfate, 0.01% ~ 0.05% calcium phosphate, 0.01% ~ 0.05% potassium primary phosphate, 0.01% ~ 0.05% dipotassium hydrogen phosphate carry out composition adjustment, and then carry out strawberry juice pasteurize; (4) strawberry juice access is equivalent to the SHENGXIANG yeast that wine active dry yeast and 0.05% ~ 0.15% that strawberry juice weight 0.1% ~ 0.5% activated activated and within 7 days, stirs in 22 DEG C ~ 26 DEG C sealing and fermenting; (5) distill, first directly carry out simple distillation, cut wine tail when the ethanol content of liquid to be distillated is 1.5%-2.5%, what obtain 26%-29% ethanol content slightly heats up in a steamer strawberry wine; And then by gained slightly heat up in a steamer strawberry wine pinch heads removal after slowly distillation until cut wine tail again when the wine liquid concentration that steams reduces to 38 °-44 °; (6) store, allocate, filter, fill wine.

2. the preparation method of strawberry brandy wine according to claim 1, is characterized in that, in described step 5 still-process, distillation temperature controls at 85 DEG C ± 2 DEG C.

3. the preparation method of strawberry brandy wine according to claim 1, is characterized in that, the strawberry brandy of distillation gained first carries out ageing in oak barrel, then carry out storing, secondary allotment, filter, dress wine.