The Study On The Brewing Process Of Birch Juice Brandy And The Main Volatile Ingredient In The Distillation Process

Birch juice,as an important by-product of forestry in Changbai Mountain area,is generated when the bleeding sap of birch spring germination. Birch juice rich in natural nutrients,with health care and nutrition tonic effect,it is widely known, "mineral water plant" and "magic tree water" reputation.In recent years,for the study of birch resources development and utilization of emerging,in the continuing process of inquiry,using the value of birch juice is constantly developing,and gradually attracted people’s attention. Studies have shown that scientific and rational way collect birch juice and does not affect the normal growth of birch. Therefore,the rational development of birch resources,scientific utilization of birch juice,neither destroy mountains and natural ecosystems,and can play in Changbai Mountain Forestry unique natural advantages,expand forestry output ratio,improve forestry production efficiency. Can be expected,with birch juice resource development and constantly enrich utilization pathway,birch juice will become a new human food resources.In this study,with the Changbai Mountain area of forestry byproducts- birch juice as raw material,by conducting birch juice fermented wine brewing technology,research birch juice brandy distillation process,Birch juice Birch juice brandy aging process and brandy distillation of volatile components and so on.,to obtain the following in conclusion:1) Through the birch skin fermented fermentation process fermentation temperature,fermentation p H value and the amount of yeast,the optimum fermentation birch juice is fermented wine: fermentation temperature 21 ℃,initial p H value of 6.5,yeast amount of 0.065%,birch juice fermented alcohol obtained was 6%(V/V).2) Through the birch skin brandy distillation and during the distillation of wine alcohol tail head interception amount of research to determine the ideal birch juice,brandy and practical distillation process is the use of glass to add copper stills twice distilled; the first distillation process does not intercept the first wine and wine tail,a distillate volume control in about 20% of the volume of liquid,a distilled liquid alcohol control in 26%-28%(V/V); secondary distillation process,the interception of a 5% solution of the second distillation as the first wine,wine tail as 25%,control the secondary distillate alcohol in 58% (V/V)or so.3) Through the birch juice brandy distillation main volatile compounds were measured to determine the main volatile components of birch juice,brandy 43 species,of which the first distillation process detected 24 species detected during the second distillation 21 species and the second distillation process aroma components in a variety of higher alcohol and higher esters based.4) Through the birch skin brandy aging process in oak chips add volume and aging temperature studies to determine the birch juice,brandy aging process: 1% of oak chips added amount at high temperature(50 ℃) conditions birch juice,brandy aging obtained pure color,full-bodied wine,good quality,unique flavor of birch juice brandy.