Production Technology And Product Development Of A Grape Liquor

Chinese liquor,as a typical product of solid-state distilled liquor,is characterized by the aroma of grain grains and the taste of pure and mellow liquor,which occupies a lot of share in the domestic distilled liquor market.Brandy,as a classic product of liquid distilled liquor,is one of the best-selling distilled liquor products in the world.Both have different product characteristics and style advantages.Because Chinese consumers have been keen on grain distilled liquor,and the taste of liquor is more suitable,so brandy in China can not become the best-selling distilled liquor products like liquor.Therefore,the purpose of this study is to add grape raw materials to produce a set of feasible grape liquor production technology,in order to produce a grape liquor with good aroma,close to Chinese liquor and unique style.At the same time,to promote the sustainable development of distilled wine and wine industry.In this paper,sorghum,rice,grape juice and grape skin residue were selected as the main raw materials to obtain distilled liquor products by solid state fermentation and solid state distillation.Based on sensory score,total acid content,total ester content and liquor yield,D-optimal mix design was used to study the influence of raw material ratio on response index to determine the optimal raw material ratio.Soaking time,yield and fermentation time of sorghum were selected as the key processes.The effects of the key processes on the response indexes were studied by single factor experiment and response surface method.The clarification of slightly turbid grape liquor after decreasing degree was studied.The main findings are as follows:1.The optimum ratio of sorghum,rice,grape juice and grape skin residue was obtained by analyzing the experimental results:sorghum 46.9%,rice 24.4%,grape juice 14.4%and grape skin residue 14.4%respectively.2.On the basis of the results of single factor test,the key technology of grape liquor was studied by using response surface Box-Behnken center combination design,and the key control points of grape liquor fermentation process were obtained.Sorghum soaking time:soaking sorghum raw materials with grape juice for 16 h.Curved volume:choose wine-making key,with a curved volume of 1.2%.Fermentation time:fermentation time is 30 d under good ventilation condition3.Turbid removal:the original wine of grape liquor made by pure water was mixed.It was found that when the liquor degree was 40?42 vol,the aroma was fresh and the unique style remained good.However,at this time the liquor will appear a certain degree of turbidity phenomenon.Three kinds of clarifiers,activated carbon,corn starch and tannic acid,were selected by physical adsorption method.The results showed that activated carbon had the best clarification effect and the most suitable dosage was 1.5%.The turbidity of the liquor was 15.30 NTU.after clarification At this point,the liquor can be preserved in appearance Stable colorless and transparent,and fresh aroma,round taste.