Study On The Brewing Process Of Pingguopear Brandy

The Pingguopear is mainly produced in Jilin.It is a characteristic fruit of the Chinese Korean,It is sweet and sour,rich in nutrition,delicious in teast contains many trace elements,and has anti-inflammatory,anti-tussive and dampness-invigorating functions.The Pingguopear was used as a material to obtain Pingguopear brandy through fer-mentation,distillation and aging.This paper studied the effects of the best fermentation technology and different aging methods on the sensory evaluation and the composition and change of volatile components of Pingguopear brandy.The specific experiment content and results are as follows:I Pingguopear brandy brewing process:1.The Pingguopear brandy was fermented and peeled with pingguo peel and ping-guo pear,and physical and chemical indicators and sensory evaluations were performed.The results showed that there was no significant difference between the two groups of physical and chemical indicators and sensory evaluation results.Skin fermentation and pure slurny fermentation are feasible.However,in order to simplify the operation and save pre-treatment time,it is recommended to conduct further experiments using Pingguo peel as raw material.2.The Pingguopear brandy was fermented and distilled through Pingguopear without browning inhibition and no browning treatment.Physical,chemical indicators and sensory evaluations.The results showed that the tannin content of Pingguopear brandy was higher than that of the blank group,which could enrich the flavor of Pingguopear brandy after browning.3.Fermented Pingguopear brandy with different kinds of yeast.The Pingguopear brandy was brewed and the physical and chemical indicators and sensory evaluations were determined.The experimental results show that when using Fermivin,the physical chemi-cal indicators and sensory indexes of Pingguopear brandy are better than the other two yeasts.Therefore,yeast Fermivin was selected for further experiments.4.Pingguopear brandy was fermented and distilled at 15?,18? and 20?,and physical chemistry and sensory evaluations were determined.The experimental results showed that the alcohol content of Pingguopear brandy brewed at 18? was higher than that of the other two groups,and the best effect was obtained during the fermentation process.? Effects of different aging methods on quality and volatile composition and changes of Pingguopear brandyThe color of Pingguopear brandy after 3 months of high-temperature aging changed from white to pale gold,and from the initial spicy and intense feeling,the taste became soft.With the prolongation of aging time,the relative content of alcoholic and acid compounds in Pingguopear brandy decreased,and the relative content of ester compounds increased.