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Making Mash

Making mash

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Advice for treatment of fruit mash

Brandy is facing a new career ! With the legislation in place that can only be made hungaricum and has increased the responsibility of all , who is promoting the formulation of fruit around or interested in achieving success . The condition of good brandy production of healthy , ripe fruit , the appropriate technical equipment and the controlled fermentation . The latter predictability of microbiological processes, handling them is essential!

The fermentation quality of the distilled mash basically determining process . This is kept under control in the management of harmful yeasts , bacteria, oxidation etc , so as to avoid the bad or unpleasant organoleptic taste and flavor formation . This in itself is a major factor in quality improvement .

On top of that liberated more flavor out of the fruit cells , the sugars bound to the terms of distillation fajtaaromából inactive (enzyme would remain in the mash ) . The gyümölcscefreerjesztésre selected ( selected by natural selection , high-performance ) selected yeast that suppress unwanted vadélesztőket , bacteria, basically be released in greater quantities of fruit flavors , is produced in large quantities and quality of its spirit, pleasant fruit fermentation esters. The distillation equipment, the evaporation distillation technology and the expertise of the person performing the importance of not reducing it should be noted that only good quality pulp breathes good or high quality distillate , brandies prepared.

The fruit surface adsorbed " vadélesztők " ( weaker Saccharomyces cerevisiae yeast, apiculatus yeasts, virágélesztők etc ) , bacteria (acetic acid , lactic acid etc ) , soil bacteria from the event falling fruit talajszennyezésből ( butyric acid and keserűbaktériumok ) is developing rapidly under favorable conditions , and with other organisms detrimental influence on the fermentation process and the fruit mash quality . these quality harmful microflora activity , including unpleasant taste, aroma esters undesirable alcohols, much more fusel oil , a lot of glycerin , less alcohol , a greater amount of acetaldehyde and volatile acid leads to the formation

In case of pollution still Talajbaktériumos acid and acrolein is produced in larger quantities , which is an essential párlathiba . The oppression of bacteria vadélesztők and efficient technology from a suitable factory hygiene, rapid processing of fruit , mash acidification, and inoculation with yeast .

A clean , healthy fruit (no földszennyezett , you should also wash ) magozzuk , crushed .
The mash is set to happen in acid pH between 3.0-3.2 . One key point of this technology is the fruit of wild inhibit microorganisms . Sulfur acid or a special " station wagon acids " (if it is not stored in the mash
a long time, the phosphoric acid may be used) the pH dropped to 3-3.2 after kierjedés . Acid used for etching the mix up! This will prevent the pH reduction of undesired lactic acid , butyric acid and ecetsavbaktériumok development. These bacteria cukorlebontást performed and the mash is caused by deterioration . Citric acid etching of the wort is not suitable because the lactic acid bacteria are able to break down ! Pectinolytic enzymes used and maceráz used. After thorough mixing of the acid pH
adjusted , by adding a special pectin enzymes liquified mash , the viscosity significantly reduced (there are fruits, despite the degradation of pectin which will not become liquid and such . rowan ) . Cell disruption effects of this move as well.

The different pectolytic enzymes degrade high molecular carbohydrates , pectin , cellulose, hemicellulose , i.e. pulp sejtfalanyagait and thus allow the mash easier processing . The fermentation is faster, smoother and more flavoring into the distillate , distillation in addition to decreasing the risk of sunburn in the tub . Mash pektinbontásához recommend Lallzymc C and HC peklináz enzymes. Depending on the type of fruit 1-2 g / hl mash ration break down pectin in a few hours .

To inoculate the wort with yeast fermentation of selected fruit - specific fajélesztől use . The spirits smell the aroma of selected yeast basically determine the quality of the final product was therefore of great importance . In healthy fruit inoculation dose of 20 g per 100 kg mash , over 10 % rot at least 30 per 100 kg. If the fruit is not completely healthy , the yeast used in the preparation of the Go- Fern rehydration élesztőlápanyagot 30 g / hl dose.

Using the fruit mash fermentation selected yeast selected number of benefits. Quick- start the fermentation process smoothly and evenly , going down ( spontaneous fermentation often explosive ) without residual sugar . Efficient distillation ( 16.5 to 16.8 g / l of sugar to 1 % by volume of alcohol). Minimum amount of fermentation by-products are formed , clean flavors and aromas develop. The Uvaferm IM and 228 already at 6-7 ° C for starting the fermentation mash ! The fruits are better highlight the kind of features and more desirable fruity fermentation esters form .

Brandy and fruit - selected yeast preparation is recommended :
The Uvaferm Danstil , Uvaferm SC, CGC -62 CM , 228 and Uvaferm PM . The baker's yeast fermentation pálinkacefrék not suitable because there is less carbon dioxide and alcohol form , poor resistance to cold and low alkoholtűrése which result in jamming of the fermentation, or the residual sugar . The baker's yeast in the distillate
image affect flavor in the wrong direction .

The ideal fermentation temperature of 17-20 ° C. The Williams pear flavor materials are particularly sensitive to fermentation temperature , easy to slip away . Erjesszük temperature range of 16-18 " C fragrant as fruits at the end of the fermentation or after fermentation player blessing 3-5 g / hl dose recommended for Lallzyme and terpene
terpéndiolfelszabadító use of the enzyme preparation . Let stand a mash of mixing for 3-4 weeks , significantly increase the distillate aromatic content .

Dr. Thomas Smith
2006/24 21 GARDENING & Viticulture

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telefon:74/ 435-524  mobil:  20/429-8339

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telefon: 74/435-524  mobil: 30/245-6352

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palinka vedoszentje Nikola from 1294December 6. Szent Miklós a pálinkafőzők védőszentjének napja.

Szent Miklós püspök Születése 270. március 15. Patara. Halála 343. december 6. (73 évesen). Szent Miklós szobra az európai kereszténység egyik legjelentősebb egyházi építményéban, a szent csontjait őrző San Nicola bazilikában, Bariban, Olaszország. Szent Miklós ikonja Novgorodban található.