Preparation process of common floweringquince fruit brandy

• Main Author: HU XUANBO
• Format: Patent
• Language: Chinese; English
• Published: 05.07.2019
• Subjects: AGEING; BEER; BIOCHEMISTRY; CHEMISTRY; CLARIFICATION; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PASTEURISATION; PREPARATION THEREOF; PRESERVATION; PURIFICATION; SPIRITS; STERILISATION; VINEGAR; WINE

The invention provides a preparation process of common floweringquince fruit brandy. The preparation process includes the steps: rice cleaning; steaming; spreading and cooling; saccharifying; squeezing; common floweringquince fruit cleaning; crushing; squeezing; mixing and fermenting; distilling; storing; adjusting and the like. The prepared common floweringquince fruit brandy is beautiful goldenyellow in color, complex and strong in fragrance, a wine body is mellow and full and mellow and thick, and after-taste is mellow and sweet. The preparation process solves the problems that growth andreproduction of fermentation broth high-acid yeast is slow in the high-acid environment, dough-raising is slow, fermentation broth is easily infected by harmful bacteria, yeast is easily fatigue in later period of fermentation, so that the fermentation is incomplete, and subsequent liquor quality is easily affected. 本发明提供了一种木瓜白兰地的制备工艺，包括洗米、蒸饭、摊凉、糖化、压榨，木瓜经清洗，破碎、压榨、混合发酵、蒸馏、储存、调配等步骤，制得的木瓜白兰地色泽为漂亮的金黄色，香气复杂浓郁，酒体圆润醇厚，后味绵甜。解决了发酵液