Grape alcohol: ntau lawm technology, zaub mov txawv thiab siv tau

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Kev tsim cov cawv txiv hmab tau tsim nyob hauv yuav luag txhua lub tebchaws hauv ntiaj teb uas tsis muaj kev txwv tsis pub haus cawv. Nws yog tsim los ntawm qhuav cawu cub, lub zog ntawm uas yog hais txog 8-10 degrees. Cov khoom siv raw yog ob npaug distilled.

Production Brief

Nco ntsoov xyuas kom meej tias cov roj tseem ceeb kuj tau muab cais tawm, uas yuav ua rau cov cawv muaj ntxhiab tsw qab. Tab sis nws yog ib qho tsim nyog yuav tau tshem ntawm fusel impurities. Qhov no feem ntau yog ua los ntawm kev sib cais "tail thiab lub taub hau".

Yuav ua li cas kom tau txais lub siab zoo siab txiv hmab txiv ntoo? Ua li no, tom qab distillation, tsuas yog ib feem ntawm cawv yog siv. "Lub taub hau" muaj ntau tshaj ntawm cov khoom fermentation tsis zoo, uas cuam tshuam rau cov khoom kawg, thiab "tail" yog tag nrho ntawm cov roj fusel.

txheej txheem kev laus

Qhov tshwm sim yog cawv txiv hmab, lub zog ntawm ntau tshaj xya caum degrees. Nws yog cov khoom no uas raug xa mus rau kev laus hauv cov ntoo qhib thoob. Tom qab cov txheej txheem no, cov kua tau txais xim, tus yam ntxwv saj thiab aroma. Cov saj yog zoo cuam tshuam los ntawm oxidation los ntawm oxygen, uas nkag mus rau hauv lub porestsob ntoo.

Ntawm qee lub tsev lag luam, cov ntoo qhib ntoo tau ntxiv rau cov dej haus thaum muaj hnub nyoog. Tab sis tsuas yog cov tuam ntxhab ntawm cov khoom lag luam pheej yig cognac tuaj yeem them taus. Thaum lub sij hawm aging, ib feem ntawm cov txiv hmab txiv ntoo evaporates. Fab Kis hais tias cov tim tswv tab tom coj nws mus. Los ntawm qhov no nws ua raws li kom thiaj li tau txais cawv nrog qhov raug siab, cov khoom siv raw yuav tsum pib muaj lub zog siab tshaj plaws.

Grape cawv thiab cognac

Cov thev naus laus zis tau piav qhia saum toj no ua rau muaj qhov tseeb tias cov cawv cawv loj loj cognac hauv nws cov muaj pes tsawg leeg tsis muaj ethyl, tab sis cognac cawv. Nws saj yog qhov zoo dua, thiab nws zoo dua rau tib neeg lub cev.

Tsim cognac los ntawm cov cawv txiv hmab. Lawv ua ib qho kev sib xyaw ua ke, uas yog, lawv muab ntau yam dej qab zib ua ke. Yog tias cognac tsuas muaj ib lub txiv hmab txiv ntoo, ces cov dej haus no tsis tuaj yeem hu ua brandy. Nws tsuas yog cognac xwb.

Tus naj npawb ntawm hnub qub ntawm haus dej yog nyob ntawm lub hnub nyoog ntawm tus tub hluas tshaj plaws hauv kev sib xyaw. Los ntawm txoj kev, raws li GOST, txiv hmab txiv ntoo rau cognac yuav tsum xub pib, ua ntej kev laus, muaj zog tsawg kawg yog 86%. Yog tias qhov sib xyaw ua ke yog tsim los ntawm tus kws tshaj lij tiag tiag, ces tib cognac yuav tsim txhua lub sijhawm, tsis hais xyoo twg thiab cov qoob loo zoo.

Homemade

Tam sim no, hmoov tsis, hauv cov zaub mov rau cognac hauv tsev, thev naus laus zis ntawm "ennobling" moonshine tau piav qhia. Tab sis txiv hmab txiv ntoo hauv tsev cawv yog ntau tastier thiab noj qab haus huv, txawm tiasnws cov txheej txheem ntau lawm yog qhov nyuaj me ntsis. Tau kawg, nws nyuaj rau kev sib tw nrog Fabkis tus tswv, tab sis nws muaj peev xwm npaj tau haus dej kom tsim nyog.

Naturally, grape spirit is made from grapes. Muscat ntau yam yog suav tias yog cov khoom siv zoo tshaj plaws rau cov ntaub ntawv zoo li no vim lawv cov aroma kaj. Tab sis yog tias koj ua raws li thev naus laus zis kom raug, koj tuaj yeem tau txais ib qho dej haus zoo los ntawm tib Lydia, Isabella, Dove lossis Stepnyak. Lub ntsiab mob yog tag nrho ripe berries. Nws tsis pom zoo kom npaj cov txiv hmab txiv ntoo los ntawm ntau yam xws li Cabernet, Saperavi thiab Kakhet. Vim muaj cov ntsiab lus siab ntawm tannins, cawv muaj zog los ntawm cov txiv hmab txiv ntoo zoo li nyuaj.

YHow to make grape spirit

Yuav ua kom muaj cawv zoo hauv tsev koj yuav xav tau:

• peb caug kilograms txiv hmab;
• ob thiab ib nrab kilograms qab zib (yeem);
• plaub litres dej;
• chim los yog pegs ua los ntawm ntoo qhib.

Qhov tseem ceeb! Cov piam thaj thiab dej yog kwv yees. Nws tag nrho yog nyob ntawm seb muaj kua thiab qab zib cov berries. Yog tias cov txiv hmab txiv ntoo qab zib, feem ntau koj tuaj yeem ua yam tsis ntxiv qhov qab zib ntxiv. Tab sis, piv txwv li, nyob rau sab qaum teb, cov txiv hmab txiv ntoo feem ntau muaj acidity siab, thiab cov cawv txiv hmab tsawg heev yuav tau txais los ntawm cov txiv hmab txiv ntoo yam tsis ntxiv qab zib hauv tsev. Txawm hais tias nyob rau hauv industrial ntau lawm qab zib tsis ntxiv txhua. Qhov feem ntau ntawm cov additives yuav raug xam hauv qab no, hauv daim ntawv qhia cawv txiv hmab nws tus kheej.

Kev npaj cov khoom siv cawv

Yuav kom tau cognac ntsuj plig hauv tsev, koj xav tau ob, lossis zoo dua peb zaug, txhawm rau hla cov cawv txiv hmab los ntawm lub hli tseem. Tab sis txhawm rau ua qhov no, koj yuav tsum xub ua cov cawv txiv hmab nws tus kheej.

Y Ua li no, cov txiv hmab txiv ntoo yuav tsum tau muab cais ua ntej ntawm lub ridges, thiab ces crushed ua ke nrog cov noob. Koj tsis tuaj yeem ntxuav cov txiv hmab txiv ntoo, vim tias cov kua txiv hmab txiv ntoo yog nyob rau saum cov tev. Yog hais tias lawv raug ntxuav tawm, ces cov txheej txheem fermentation yuav tsis pib. Yog tias cov txiv hmab txiv ntoo qhuav dhau, koj tuaj yeem so lawv nrog cov ntaub so qhuav. Yog hais tias cov txiv hmab txiv ntoo twb tau ntxuav los yog sau tom qab los nag, ces kom cov txiv hmab txiv ntoo mus rau ferment, koj yuav tau ntxiv sourdough los yog khw-muas wine poov xab.

Cov kua uas tau tshwm sim yog nchuav rau hauv lub tais yas lossis enamel nrog lub qhov ncauj dav. Nyob rau theem no, koj tuaj yeem ntxiv qab zib (1 kg ib 10 litres). Dej yog ntxiv ntawm tus nqi ntawm ib liter dej rau xya thiab ib nrab kilograms ntawm berries. Mix zoo.

Tom ntej no, lub thawv yuav tsum raug xa mus rau chav sov tsaus rau plaub hnub. Txhawm rau tiv thaiv midges los ntawm kev tawm tsam yav tom ntej cawv, lub thawv yuav tsum tau npog nrog ntaub qhwv los yog ntaub huv. Tom qab ib nrab ib hnub, ib lub hau ntawm cov ntaub ntawv pulp rau saum npoo ntawm cov kua, uas nres cov txheej txheem fermentation. Yuav kom tshem tau ntawm nws, lub wort yuav tsum tau stirred ob los yog peb zaug ib hnub twg nrog ib tug ntoo stick los yog tes. Txhawm rau kom cov dej haus tsis dhau qaub, nws yuav tsum tau nplawm txij thawj hnub.

txheej txheem fermentation

Tom qab lub sijhawm teev tseg, thawj cov cim qhia ntawm fermentation yuav tsum tshwm sim lawv tus kheej. Lub wort yuav pib ua npuas ncauj thiab hiss, tag nrho cov pulp yuav sawv thiab yuavtus yam ntxwv aroma yog distinctly audible. Yog li nws yog lub sijhawm los lim cov kua. Nws yog ib qho tsim nyog yuav tsum tau ua tib zoo ntws cov kua txiv hmab txiv ntoo, thiab nyem lub pulp kom huv si los ntawm cheesecloth lossis daim ntaub, tab sis ua tib zoo kom tsis txhob ua kom cov pob txha puas. Pomace tam sim no poob lawm.

Cov wort yog nchuav rau hauv iav lossis yas fwj. Nco ntsoov tias thaum lub sij hawm fermentation txheej txheem, carbon dioxide yuav raug tsim thiab ua npuas ncauj yuav tsim, yog li koj muaj peev xwm sau lub ntim nrog kua txiv tsis pub tshaj 70 feem pua.

Koj yuav tsum tau nruab ib tus neeg saib xyuas dej tsis zoo ntawm cov tais diav lossis muab cov hnab looj tes kho mob nrog lub qhov. Lub thawv ntim tau muab tso rau hauv chav tsaus. Cov huab cua kub yuav tsum nyob rau hauv 18-27 degrees. Cov txheej txheem fermentation kav li ntawm 20 mus rau 40 hnub. Thaum cov dej foob nres bubbling los yog lub hnab looj tes deflates, lub caw yog npaj txhij. Nws lub zog yuav yog 10-14 degrees.

Cawv distillation

Ua ntej tshaj plaws, cov sediment yuav tsum tau muab tshem tawm ntawm cov txiv hmab txiv ntoo hluas los ntawm kev straining los ntawm cheesecloth. Ces tsav nws hla lub moonshine ntawm qhov siab tshaj plaws ceev. Tom qab ntawd qhov tsawg kawg nkaus ntawm cov teeb meem tshuaj raug tso tawm. Nws yog ntxov dhau los faib ua pawg. Kev xaiv cawv nres thaum nws lub zog poob qis dua peb caug degrees. Tom ntej no, ntsuas lub zog ntawm cawv.

Nco ntsoov xam qhov feem ntawm cov cawv ntshiab. Ua li no, koj yuav tsum muab cov kua uas tau txais los ntawm lub fortress nyob rau hauv lub sib koom version. Piv txwv li, yog tias koj tau txais 4 litres ntawm distillate nrog lub zog ntawm 68 degrees, qhov kev suav yuav zoo li no: 40, 68=2, 72 litres ntawm cov cawv ntshiab. Tom qab ntawd lub resulting distillate yog diluted nrog dej rau 20 degrees.

Thaum lub sijhawm thib ob distillation, koj yuav tsum cais "lub taub hau", uas yog, kaum feem pua ntawm cov cawv ntshiab (hauv peb qhov xwm txheej, cov no yog thawj 270 grams), xaiv thiab ncuav. Cov feem no muaj ntau tshaj ntawm cov teeb meem xws li methanol thiab acetone. Kev xaiv xaus, zoo li lub sijhawm dhau los, thaum lub fortress poob qis dua peb caug degrees.

Yuav kom tau txais cov khoom zoo tiag tiag, qhov thib peb distillation yog tsim nyog. Cov dej haus yog dua diluted rau 20 degrees thiab xa mus rau lub tshuab. Ntawm no, ib yam nkaus, nws yog ib qho tsim nyog los cais thawj feem, tab sis tam sim no nws tsis yog 10, tab sis 4 feem pua ntawm cov ntim ntawm cov cawv ntshiab. Thiab kev xaiv yog ua ntej lub zog ntawm cawv tsis poob qis dua 45%. "Tails" los ntawm 45% mus rau 30% tuaj yeem siv rau hauv tsev, tab sis lawv tsis haum rau cognac.

Hmoob hnub nyoog

Yuav ua kom cov cawv cawv hauv tsev zoo li cognac, nws yuav tsum tau hais rau ntoo qhib. Muaj ob txoj hauv kev khaws cia. Thawj qhov kev xaiv yog yuav ib lub thawv ntoo qhib thiab khaws cov dej hauv nws. Tab sis rau qee yam laj thawj, txoj kev no siv tsawg heev. Nws yog qhov yooj yim dua los siv cov ntoo qhib chips, thiab txoj kev no pheej yig dua. Koj tuaj yeem yuav lawv lossis ua rau lawv hauv tsev. tsob ntoo yuav tsum muaj tsawg kawg yog tsib caug xyoo. Cov ntoo tshiab yog nchuav nrog dej npau npau rau kaum feeb, tom qab ntawd cov dej ntws tawm, thiab cov khoom siv tau tsau dua, tsuas yog hauv dej txias li ib nrab teev. Tom ntej no, tsob ntoo yuav tsum qhuav.

Koj yuav tsum siv lub pob tw kaum mus rau nees nkaum centimeters ntev. Nws muab faib ua "chips" nrog lub thickness ntawm txog tsib millimeters. Qhov ntev yuav tsum raug xam kom txhua lub peg haumnyob rau hauv ib lub thawv rau cognac infusion. Feem ntau, peb-liter hub yog siv. Hauv txhua lub hub koj yuav tsum muab tsawg kawg nees nkaum chips. Ua ntej xa cov distillate rau kev laus, nws yuav tsum tau diluted nrog dej huv kom nws lub zog tsis tshaj plaub caug-ob degrees. Tom qab nchuav, cov rhawv zeb yuav tsum tau dov thiab tso rau hauv qhov tsaus ntuj, qhov chaw txias rau ib xyoos rau hauv pem teb, thiab nyiam dua rau ib xyoos. Nws tsis pom zoo kom khaws cognac hauv tsev ntawm ntoo qhib pegs rau ntau tshaj peb xyoos.

YCaramelization

txheej txheem no tuaj yeem hla. Nws tsuas yog ntxiv xim rau cov dej haus thiab ua rau nws softer me ntsis. Qhov tseeb yog tias txawm tias ib xyoos ntawm kev hais tawm ntawm ntoo qhib hauv tsev tsis muab cov xim cognac zoo. Nws yog ib nqi sau cia hais tias cov txheej txheem no yog yuav tsum tau nyob rau hauv industrial zus tau tej cov cognac, txawm Fabkis, txawm Georgian. Ntau npaum li cas caramel ntxiv yog qhov teeb meem ntawm tus kheej rau txhua tus. Tus qauv yog tsib caug grams rau peb litres. Caramel syrup kuj yog ib qho yooj yim heev los ua hauv tsev. Tom qab ntxiv cov syrup, koj yuav tsum cia cov dej brew rau li ib lub lim tiam.

khob cognac hauv tsev

Nws yog qhov tsim nyog los lim cov dej cawv uas muaj zog hauv tsev, suav nrog cawv txiv hmab, los ntawm paj rwb ntaub plaub. Txhua yam, tom qab ntawd nws tsuas yog nchuav rau hauv lub thawv tsim nyog thiab pib tasting.

Cov dej haus ua los ntawm cawv txiv hmab

Brandy yog dej haus uas nws keeb kwm tsis paub meej. Cov cawv muaj zog tau tsim nyob rau hauv ancient Rome, Tuam Tshoj, tim Nkij teb chaws, tab sis brandy tsuas yog tshwm sim nyob rau hauv lub xyoo pua XII, thiab tau txais ib co muaj koob meej nyob rau hauv lub XIV.

Cov cawv txiv hmab tau pib ua kom nws ntev dua thiab tsis ua rau lub sijhawm thauj mus los. Nws yuav tsum tau tsuas yog diluted nrog dej ua ntej siv. Tab sis nws sai sai tau pom tseeb tias yog tias koj khaws cov cawv txiv hmab hauv cov ntoo qhib, nws yuav nthuav ntau dua li cov khoom qub. Thiab yog li ntawd cov dej haus tau tshwm sim - brandy.

Tom qab, brandy, uas tau tsim nyob rau hauv lub xeev ntawm cognac, hu ua cognac. Kua los yog pear brandy hu ua Calvados. Tab sis nws tsis yog hais txog lawv tam sim no. Yuav luag txhua lub teb chaws hauv ntiaj teb muaj nws lub teb chaws haus dej haus los ntawm cov txiv hmab txiv ntoo. Hauv Fabkis, nws yog cognac thiab, tsim nyob rau hauv Gascony, Armagnac. Nyob rau hauv tim Nkij teb chaws, lawv hlub Metaxa, nws yog, qhov tseeb, tib brandy, tsuas yog nws yog diluted nrog nutmeg caw thiab insisted rau tshuaj tsw qab. Bulgarian brandy yog hu ua Pliska. Tseem muaj cov dej qab zib uas cawv tau npaj tsis yog los ntawm cawv, tab sis los ntawm ncuav mog qab zib (pulp). Cov no yog Italian grappa, Georgian chacha thiab Balkan brandy.