Production process of fructus hippophae brandy

Abstract

The invention discloses a production process of fructus hippophae brandy. The production process takes fructus hippophae as a main raw material, and comprises: crushing: mechanically crushing and removing stems; squeezing, namely, squeezing the fructus hippophae and centrifuging and separating to obtain fructus hippophae clean juice; carrying out primary fermentation, namely adding granulated sugar into the fructus hippophae clean juice and dissolving the granulated sugar, carrying out the primary fermentation, wherein the fermentation temperature is 20 DEG C to 25 DEG C, and finishing the fermentation when the sugar content is 3g / L to 5g / L; freezing: freezing the fructus hippophae clean juice to a frozen point so as to separate out tartar in the fructus hippophae clean juice; carrying out secondary fermentation: carrying out the secondary fermentation on the fructus hippophae clean juice so as to obtain fructus hippophae raw wine, wherein the secondary fermentation temperature is 18 DEG C to 20 DEG C and the time is 7d to 10d; distilling: distilling the fructus hippophae raw wine, wherein the wine obtaining temperature is 40 DEG C to 45 DEG C; ageing, namely, after distilling, filling and ageing at a full tank state for no less than 6 months at room temperature; freezing for the second time and filtering to obtain fructus hippophae wine. The fructus hippophae brandy produced by the invention has a mellow taste, is not sour and bitter, has a sweet aftertaste after being dunk, and is a novel wine beverage.

Description

technical field [0001] The invention relates to a production process of wine, in particular to a production process of seabuckthorn brandy. Background technique [0002] Seabuckthorn is a deciduous shrub, which is characterized by drought tolerance, wind and sand resistance, and can survive on saline-alkali land, so it is widely used in water and soil conservation. Seabuckthorn is grown in large quantities in northwest China for desert greening. The content of vitamin C in seabuckthorn fruit is high, known as the king of vitamin C. Seabuckthorn is a general term for plants and their fruits. The plant seabuckthorn is a deciduous shrub belonging to the genus Hippophaeaceae. Domestically distributed in North China, Northwest, Southwest and other places. Seabuckthorn is a medicinal and edible plant. The roots, stems, leaves, flowers, and fruits of seabuckthorn, especially the fruit of seabuckthorn, are rich in nutrients and biologically active substances, and can be widely ...

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a production process of seabuckthorn brandy, which solves the problem of sour taste caused by the high acidity of seabuckthorn fruit without brandy made of seabuckthorn fruit as raw material and without detailed production process. The problem is not good, and in some seabuckthorn wine production processes, it is necessary to add preservatives such as SO2 and potassium metabisulfite, while making brandy requires distillation, and SO 2 The smell of the original brandy can enter the original brandy through distillation, causing the original brandy to produce a pungent smell, and there are problems with the smell of hydrogen sulfide and the disgusting smell of mercaptans