水果白兰地生产工艺

Production Technology of Fruit Brandy

水果白兰地是以水果为原料,经发酵蒸馏而成的蒸馏酒,具有独特幽郁的香气。其香气来源于水果品种香,发酵产生的香味化合物和陈酿过程中产生的陈酿香。其生产工艺前段为白葡萄酒的酿造工艺原料水果经榨汁,加果酒酵母前发酵,温度18～20℃,发酵期7～10d,主发酵即可完毕;后发酵温度15～18℃,时间20～30d当酒度达到6%～9%v/v,残糖<5g/L,挥发酸<0.3g/L,即可蒸馏,初馏白兰地经橡木桶贮存老熟即为成品酒橡木桶贮存老熟工艺是完善白兰地品质的重要环节。

Fruit brandy, in possession of special mellow flavor, is produced by the fermentation and distillation of distilling wine with fruit as raw materials. Its flavor come from the aroma of fruits and the flavor of flavoring compounds in fermentation and the flavor formed in wine aging. In the prior production stage of fruit brandy, the production technology is similiar to the fermentation technology of white grape wine; juice squeezing of fruits, addition of fruit wine yeast for prior fermentation, fermentation temperature at 18～20 ℃,and fermentation time as 7～10 d, then chief fermentation ended. In the late fermentation stage, fermentation temperature is at 15～18 ℃ and fermentation time as 20～30 d. When alcohol content reaches 6 %～9 %(v/v), residual sugar content less than 5 g/L, and volatile acids content less than 0.3 g/L, the wine could undergo distillation. The first distilled brandy should be stored by tubs for tubs storage is an important procedure to perfect brandy quality in brandy storing process. (Tran. by YUE Yang)