Apple, Jujube Brandy Production Technology Research

Based on experiments, we have studied out the optimum condition of apple brandy produced by culturing distiller's yeast chosen by experiment during apple pomace and juice blend substrate fermentation: at 25℃, 5d, the inoculum size of microzyme is 0.1 g/L. Furthermore, the proportioning of culture medium was found by orthogonal experiments: the content of reducing sugar is 15%, NH4Cl 0.3%, SO2 0.1%, pH 4.0 .A strain to produce the highest amount of chinese date brandy is selected from three strains of distiller's yeast and the optimum operation condition for its fermentation was also obtained based on a great deal of experiments .The result shows that more alcohol was produced in condition of 25℃, 5d, the concentration of water in substrate 75%, inoculating yeast 6%, the proportioning of reducing sugar 13%, NH4Cl 0.8%, SO2 0.1%, pH 4.0 in culture medium. Moreover, the production technique was enlarged. Proper distillation method was chosen from a lot of experiments: primary-distillation at 95℃, second-distillation at 85℃. The concentration of alcohol can reach about 35% after two-stage distillation and the quality of brandy can accord with GB11856—1997. The brandy has mellow, delicious flavor after stored in oak-barrel. Huang Jie (fine chemical engineering) Directed by Professor Song Jirong...