Production Technology Research On Hanfu Apple Brandy

Hanfu apple is cold,high yield,fruitful,spur branch which is comes from the Dongguang and Fuji hybrid.In 1999,the National Science and Technology included in the national key agricultural development projects.Since 2001,has been listed as Liaoning Province and Shenyang City development projects and promotion projects.It is sweet,sour,crisp meat,fruity,thus the market has been popular among the public.At present,the domestic market of apple as raw material products are mainly concentrated apple juice;apple crisp;dehydrated apple slices and other small-scale products.The alcohol products such as cider,apple brandy and other relatively rare,most of the brandy on the market are grape brandy.As the research in the field of apple brandy in China started late,these products is seldom in the market,and HanFu apple soluble solid content of 15.2%,pH is 3.6,sugar and acid is 36.8,its has own characteristics also determines it is suitable for wine,so the development of cold rich apple brandy has a broad market prospects.In this paper,HanFu apple juice as the main raw material for fermentation,the effects of four factors,such as initial sugar content,inoculation amount,fermentation temperature and fermentation time,on the physical and chemical indexes of apple juice were studied.The aroma components of the HanFu brandy under different brewing conditions were determined by headspace solid phase microextraction and GC-MS.The brewing process of the HanFu apple brandy was optimized in order to determine the best apple brandy brewing process parameters.Aging is an indispensable part of brewing brandy.The traditional aging is the original brandy stored in oak barrels,the use of oak barrels is to improve its aroma,color,stability and clarity.However,the normal aging time-consuming,highly cost,reducing the production capacity and economic efficiency.Therefore,artificial reminder technology has become a popular research in recent years,it can shorten the brandy of aging time,improve the quality of brandy,reducing production costs.This paper adopts natural aging and artificial rapid aging,Including the oak products,the ultrahigh pressure,the micro-oxidation method,the paper analyzed the influence of each technology on the aroma components of the HanFu apple brandy,and compared the advantages and disadvantages of different techniques.To decided the best way of breed.The results are as follows:In the process of fennented cabbage,the initial sugar content was 24%,the inoculation amount was 3g/L,the fermentation temperature was 26 ℃,the fermentation time was 21 days.Under this brewing condition,the alcohol content could reach 10.9(20 ℃)/(%vol);Total acid is 7.62 g/L;total sugar is 6%;total ester is 11.58 g/100L.The physical and chemical indicators of cider is best A total of 69 aroma components were detected by SPME and GC-MS techniques.Among them,34 kinds of esters,7 kinds of carboxylic acids,8 alcohols,2 ketones,15 hydrocarbons,and 3 other substances,the alcohol content could reach 45(20℃)/(%vol),Total acid is 3.88 g/L,total ester is 15.63 g/100L,total aldehyde is 0.0385g/L。Using micro-oxygen,oak products,ultra-high pressure Respectively,the three kinds of artificial rapid way to remind the HanFu apple brandy,both micro-oxygen and oak products on the HanFu apple brandy Aging will play a better role,especially the combination of the two,you can simulate the traditional aging,not only to ensure the quality of Apple brandy,but also can save costs.The ultra-high pressure consumption of energy,complex operation,it is not suitable for industrial production.With reference to GB/T 15038-2006<wine,fruit wine common analysis method>from the appearance,aroma,taste,the typical four different aspects of different processing technology and aging method of burning HanFu apple brandy sensory analysis.The use of oak products brewing method of HanFu apple brandy highest score for the 92.01.Through the research of this paper,we developed the brewing parameters and the aging parameters of the cold and fine apple brandy,brewed the HanFu apple brandy with bright color,pleasant smell,mellow taste and unique flavor.To improve the market prospects share of HanFu apples and increase the variety of brandy.