歇马杏白兰地酿造工艺优化

Optimization of Brewing Process of Xiema Apricot Brandy

以歇马杏为原料研制白兰地,以工艺优化为目的,通过正交试验,结果表明:1)最佳发酵方式采用果汁发酵,发酵温度为22℃;2)蒸馏过程中,第一次蒸馏酒液预热温度为75℃,第一次蒸馏酒头截取酒精为65%;第二次蒸馏酒液预热温度为75℃,第二次蒸馏酒头截取酒精度为70%。通过以上工艺酿造的杏白兰地,酒液澄清透明有光泽,口感醇厚,醇果香协调,极具杏白兰地特色。

The brandy was prepared with Xiema apricot as raw material.With the purpose of process optimization,through the orthogonal test,the results show that:1)The best fermentation method was juice fermentation,and the fermentation temperature was 22℃;2)In the distillation process,the preheating temperature of the first distilled liquor is 75℃,and the alcohol intercepted by the first distilled wine head is 65%;The preheating time of the second distilled liquor was 75℃,and the alcohol accuracy of the second distilled wine head was 70%.Apricot brandy brewed by the above process,the liquor is clear,transparent and shiny,the taste is mellow,the alcohol fruit aroma is coordinated,and it has the characteristics of apricot brandy.