CN100341994C - Prepn process and product of dry red wine - Google Patents
Prepn process and product of dry red wine Download PDFInfo
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- CN100341994C CN100341994C CNB2005100029706A CN200510002970A CN100341994C CN 100341994 C CN100341994 C CN 100341994C CN B2005100029706 A CNB2005100029706 A CN B2005100029706A CN 200510002970 A CN200510002970 A CN 200510002970A CN 100341994 C CN100341994 C CN 100341994C
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- fermentation
- red wine
- panacis quinquefolii
- ginseng
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Abstract
The present invention discloses a novel dry red wine preparation method and a product thereof. The preparation method has the steps that ginseng and American ginseng are respectively used for preparing leaching liquor which is roughly filtered, filter liquor is esterified, rested, finely filtered and extracted for standby; grapes are broken, stems are removed, fermentation is carried out in a rotary way, fruit juice is separated, and then, main fermentation is carried out; after the main fermentation, malic acid fermentation is converted into lactic acid fermentation, and refrigeration, low temperature filtration, storage for ageing and filtration are carried out for standby; the prepared extraction liquor and the raw juice of the red wine are mixed according to the following proportion: 90 to 98 wt % of the raw juice of the red wine, 0.5 to 5 wt % of ginseng extraction liquor, 0.5 to 5 wt % of American ginseng extraction liquor, and the mixed liquor is stirred, roughly filtered, finely filtered and then filtered by an aseptic board to prepare the red wine. The red wine of the present invention has the color, the perfume and the taste and various nutrient components of the dry red wine and simultaneously contains various effective components of ginseng and American ginseng, and has specific health care efficiency for patients who suffer from diabetes, neurasthenia or cardiovascular/cerebrovascular diseases.
Description
Technical field
The present invention relates to a kind of grape wine of ad hoc approach preparation, relate in particular to a kind of have the dry red winew preparation method of nourishing function and the product of this method preparation.
Background technology
Characteristics such as dry red winew is pure because of its vinosity, aroma is strong, nutritious, sugar-free are favored by domestic and international consumers in general always.At present, dry red winew fast-selling on the domestic market mainly contains an abundant dry red winew, Dynasty Dry Red Wine, Great Wall Dry Red Wine, Maotai dry red winew etc., but the nourishing function of these brands is all outstanding inadequately.
Summary of the invention
Technical problem to be solved by this invention be overcome the deficiencies in the prior art, with a kind of specific preparation method, a kind of dry red winew that the peculiar color of dry red winew has strong nourishing function simultaneously that has is provided.
Technical problem to be solved by this invention realizes by following technological approaches:
A kind of dry red winew of the present invention is prepared from by following step:
1) genseng and Radix Panacis Quinquefolii are prepared extracting solution according to following step respectively: fresh genseng and Radix Panacis Quinquefolii are prepared vat liquor respectively, and with the vat liquor coarse filtration, filtrate is carried out esterification treatment, leaves standstill, smart filter, filterable extracting solution is preserved standby,
2) preparation of grape wine Normal juice: with the grape fragmentation, remove carpopodium, rotation fermentation, separate fruit juice, fruit juice adds dried molassed and carries out changing over to after Primary Fermentation, Primary Fermentation finish oxysuccinic acid → lactic fermentation, freezing, filter at low temperature, storage ageing, filtration, standby,
3) with step 1) and step 2) prepared Radix Ginseng extractive solution, Radix Panacis Quinquefolii extracting solution and grape wine Normal juice mixes by following weight percent:
Grape wine Normal juice 90～98%
Radix Ginseng extractive solution 0.5～5%
Radix Panacis Quinquefolii extracting solution 0.5～5%
With the mixed solution of above-mentioned gained stir, filter, smart filter and degerming plate filter after promptly.
Among the above-mentioned preparation method, in the step 1) genseng and Radix Panacis Quinquefolii are prepared vat liquor by percolation process; Esterification described in the step 1) adjusts to 9 with sodium hydroxide solution with the pH value for ginseng liquid or american ginseng liquid after filtering; Step 2) rotation described in fermentation adds polygalacturonase and the high-efficiency activated acid leaven that falls respectively after being meant grape being added rotor fermenter, transmits ferment at 30 ℃ of temperature condition backspins; Step 2) oxysuccinic acid → lactic fermentation described in is 20 ℃ of temperature, carries out under the air-tight state condition; Step 2) freezing being meant in 10 hours described in cools to wine-5 ℃, a freezing week; In the step 3) Radix Ginseng extractive solution, Radix Panacis Quinquefolii extracting solution and grape wine Normal juice are mixed by following weight percent: grape wine Normal juice 96%, Radix Ginseng extractive solution 2%, Radix Panacis Quinquefolii extracting solution 2%.
Dry red winew of the present invention is that raw material processes with genseng, Radix Panacis Quinquefolii, grape.
Genseng is rich in ginsenoside, panax acid (Palmiticacid, stearic acid, oleic acid and linoleic mixture), panaxynol, plant stay alcohol, choline (being the composition that brings high blood pressure down in the genseng), each seed amino acid and peptide class, various carbohydrates such as glucose, fructose, maltose, sucrose, pectin, vitamins B
1, B
2, nicotinic acid, pantothenic acid etc.Have and reinforce vital energy, the effect of promoting the production of body fluid, calming the nerves because of taking off can be used in treatment cardiovascular system diseases, diabetes, stomach and diseases such as hepatic diseases and neurasthenia.
The Radix Panacis Quinquefolii rhizome contains glucoside, and the effect that have beneficial lung yin, the clear fire of deficiency type, promotes the production of body fluid to quench thirst can treat effectively that the deficiency syndrome of the lung is coughed for a long time, lost blood, dry throat and mouth, the tired illness such as tired of abnormal heat.
Dry red winew of the present invention is dark Ruby red, clear, glossy, delicate fragrance vinous and sweet-smelling are arranged, have simultaneously the sweetness and bitterness flavor of genseng thoroughly, typicalness is obvious, and aftertaste is long, the wine body is mellow, plentiful, except that various nutritions with mountain wine, contain the plurality of active ingredients of genseng, Radix Panacis Quinquefolii again, can obviously increase body immunity, regain one's strength of body, for have a delicate constitution, the crowd of hypoimmunity has the good health care effect; Dry red winew of the present invention especially has tangible curative effect for patients such as diabetes, neurasthenia, cardiovascular and cerebrovascular disease.
Further describe preparation method of the present invention and beneficial effect by the following examples, it should be understood that these embodiment only are used for the purpose of illustration, never limit protection scope of the present invention.
Embodiment
[embodiment]
One, the preparation of genseng and Radix Panacis Quinquefolii extracting solution
1, the preparation of Radix Ginseng extractive solution
Adopt 3-6 fresh genseng (Changbaishan area institute is peculiar), go its stem, leaf only to get root, genseng is whole to be scrubbed with brush ginseng machine, genseng dries behind the brush.
Genseng after cleaning dried pack in the percolator (the percolator self-control, two tons of capacity adopt the food stainless steel plate, model SUS304-2B sheet material, the place of production:, add high-quality edible ethanol (corn alcohol) Taiyuan steel mill), the wine degree is 60 to spend, and soaks behind the water clock.Separate, take when soaking ten days overturning cylinders after two months once, each 30 minutes, to seal during immersion, temperature is controlled at 10-20 ℃, and the people participates in the weight ratio of immersion liquid: 1: 3.
Ginseng liquid after soaking is filtered through diatomite filter, wherein thick soil 3/4, fine earth 1/4, (long white special product diatomite, No. 300 and No. 500), the genseng immersion liquid of gained filtering, enter next step diatomite filter (stainless steel, the place of production: Xinxiang, Henan Machinery Plant of Light Industry, model: JBS40 filter.Stainless Steel Pump, model: T85001).
Filter the back ginseng liquid and add sodium hydroxide solution, the pH value is adjusted to 9, weakly alkaline is carried out esterification.After leaving standstill 24-48 hour, carry out diatomite filtration, (filtering the same) with above-mentioned filtration.Smart filter.Wherein diatomite thickness ratio is: 1/4: 3/4, increase the fine earth amount, and reduce smart soil amount, the filtration medium total amount is constant, reaches the purpose of smart filter, and filter back genseng seminal fluid is deposited standby.
Detect the content of ginsenoside in ginseng liquid: content of ginsenoside is in the ginseng liquid:
0.1-0.4 grams per milliliter.
2, the preparation of Radix Panacis Quinquefolii extracting solution
(adopting the peculiar Radix Panacis Quinquefolii of Changbaishan area), the same Radix Ginseng extractive solution of extracting method.
Two, the preparation of grape wine Normal juice
After grape is preferred, remove the particle that rots, (crusher is white steel matter to go into crusher in crushing, Xinxiang, Henan light machine factory produces, 20-40 ton ability per hour, model JCP), stem of Fructus Vitis viniferae is removed in the time of broken, spiral pump by machinery band itself is sent into fermentor tank, fermentor tank is (the rotor fermenter self-controls of 20 tons of rotor fermenters, tank body has cooling zone, but heating and cooling, thermounit is arranged, temperature in the controlling tank, whole tank body can horizontally rotate, make the good of jar interior grape dipping), after reaching 80% capacity of tankage, add polygalacturonase, add-on is 100g/L (available from a Tianjin Wen Ding company), pectin in the grape is decomposed, added behind the polygalacturonase 24 hours, and added the high-efficiency activated acid leaven that falls, add-on is that (yeast is available from Tianjin Wen Ding company for 200g/L, the place of production: Spain), rotate after adding yeast in jar, temperature makes the pigment in the Pericarpium Vitis viniferae like this about 30 ℃, organic composition hot dipping is fully got off, in addition, rotation fermentation has solved the problem of Sucus Vitis viniferae in overturning goes out, and can also reduce microbial contamination, Controllable Temperature has been accelerated the speed of fermenting again.
According to chemical examination, the sugar in the grape just can separate below 5g/L, illustrates that the sugar in the grape has been converted into ethanol, and separation is exactly to remove pomace, and fruit juice carries out Primary Fermentation.Primary Fermentation is exactly the wine degree according to the chemical examination Fructus Vitis viniferae wine base, and insufficient section adds dried molassed, makes grape wine continue fermentation, reaches ideal fermented wine degree [12% (V/V)].The ratio that adds dried molassed is 1: 1.8, is exactly 100mL grape wine, improve wine once, needs to add dried molassed 1.8 grams.
Primary Fermentation finishes the back (according to laboratory indexes, residual sugar 5g/L is following), carry out oxysuccinic acid → lactic fermentation, this fermentation is 20 ℃ of temperature, carry out under the air-tight state, can reduce the oxysuccinic acid in the wine, make it be converted into lactic acid, because oxysuccinic acid contains two acid groups, and lactic acid only contains an acid group, so, this fermentation is biological acid reduction effect worthy of the name, in addition, because the stimulus to the sense organ of oxysuccinic acid is obviously strong than lactic acid, oxysuccinic acid → lactic fermentation is big relatively to grape wine taste-affect, through after this fermentation, it is soft that grape wine becomes, big and fleshy, the fragrance enriching.
With fermentation ends, chemically examine qualified grape wine Normal juice, pack in the freezing jar, the cylinder body insulation has cooling tube in the cylinder, stirrer, all employings stainless steel SUS304-2B material that all contact with wine is as cylinder body, cooling tube, paddle etc., low-temperature receiver send cold by freezing unit, requirement is in 10 hours, wine is cooled to-5 ℃, after the freezing week, filter at low temperature, filter with diatomite filter, mainly remove the winestone of freezing and crystallizing, mixtures such as pectin pigment, the refrigerated main purpose is to fall acid, fall pectin, change because tartaric solubility with temperature changes, temperature is low more, tartaric solubleness is more little, the freezing temperature that reduced, and the tartrate in the wine will become crystallization, refilter, make pure mellow wine and precipitation, tartrate separately reaches and falls sour purpose, has also improved the concentration and the stability of wine simultaneously.
The major equipment of freezing process: refrigerator; refrigeration compressor adopts U.S. excellent happy formula closed compression unit; make wine be cooled to temperature required (5 ℃) insulation rapidly; be provided with reliable mid point protector; can not damage compressor because of the former rate of overload or system; be equipped with pressurization self-poking arrangement automatically, capacity 5000L or 20000L, the place of production: east, Wenzhou City top machinofacture company limited.Freezing jar adopts the manufacturing of SUS304-2B stainless steel, cylinder volume 20m
3, diameter phi 2200mm, inner cylinder body height 5000mm, mixing speed 120-150r/min stirs moving rate 22-30KW, the type of cooling, tubulation.In addition, use Stainless Steel Pump, (the light machine in Xinxiang, Henan factory, T85001), diatomite filter (the light machine JBS40 of factory in Xinxiang, Henan).
After freezing, filter chemical examination and enter storage, the ageing stage, will handle back clarification grape wine Normal juice and put into oak barrel and preserve, make the softer coordination of wine, stay that to do production standby.
The main standard of prepared grape wine Normal juice is as follows:
Alcoholic strength: % (V/V) 11-12% (V/V)
Pol: (reducing sugar)＜5g/L
Total acid: (tartrate) 5-7.5g/L
Sugar-free extract:＞20g/L
Volatile acid: (acetometer)＜1.1g/L
Sulfurous gas: (total amount)＜250ppm
Iron (Fe)＜8mg/L
Three, above-mentioned steps is prepared grape wine Normal juice 96kg, Radix Ginseng extractive solution 2kg, Radix Panacis Quinquefolii extracting solution 2kg mix, and stir chemical examination, filtration, smart filter, and the degerming plate filters promptly.The content of Radix Ginseng total saponins is 0.004-0.016g/mL (grams per milliliter) in the finished product.
The health-care effect viewing test of [test example] dry red winew of the present invention
One, physical data
Have 35 routine patients and participate in test, wherein diabetic subject's 12 examples, neurasthenia patient's 16 examples, hyperlipemic patients 7 examples.Man's 22 examples, women 13 examples, the oldest person 76 years old, age reckling 22 years old.
Two, methods of treatment
Drink dry red winew twice of the present invention every day, each 100 milliliters, divide and sooner or later take, took continuously two months.
Three, observations
35 examples are participated among the patient of test, and wherein produce effects is 18 examples, effectively is 12 examples, invalid 5 examples, and total effective rate is 85.7%.
Above-mentioned test-results explanation, dry red winew of the present invention has the obvious treatment effect for diabetes, neurasthenia, cardio-cerebrovascular diseases.
Claims (5)
1, a kind of preparation method of dry red winew, step is as follows:
1) genseng and Radix Panacis Quinquefolii are prepared extracting solution according to following step respectively: fresh genseng and Radix Panacis Quinquefolii are prepared vat liquor respectively, the vat liquor coarse filtration, filtrate is carried out esterification treatment, leaves standstill, smart filter, preserves filterable extracting solution standby; Wherein, described esterification adjusts to 9 with sodium hydroxide solution with the pH value for ginseng liquid or american ginseng liquid after will filtering;
2) preparation of grape wine Normal juice: with the grape fragmentation, remove carpopodium, rotation fermentation, separate fruit juice, fruit juice adds dried molassed and carries out changing over to after Primary Fermentation, Primary Fermentation finish oxysuccinic acid → lactic fermentation, freezing, filter at low temperature, storage ageing, filtration, standby; Wherein, described rotation fermentation adds polygalacturonase and the high-efficiency activated acid leaven that falls respectively after being meant grape being added rotor fermenter, transmits ferment at 30 ℃ of temperature condition backspins; Described oxysuccinic acid → lactic fermentation is 20 ℃ of temperature, carries out under the air-tight state condition;
3) with step 1) and step 2) prepared Radix Ginseng extractive solution, Radix Panacis Quinquefolii extracting solution and grape wine Normal juice mixes by following weight percent: grape wine Normal juice 90～98%, Radix Ginseng extractive solution 0.5～5%, Radix Panacis Quinquefolii extracting solution 0.5～5%, with the mixed solution of above-mentioned gained stir, filter, smart filter and degerming plate filter after promptly.
2,, it is characterized in that in the step 1) genseng and Radix Panacis Quinquefolii being prepared vat liquor by percolation process respectively according to the described preparation method of claim 1.
3, according to the described preparation method of claim 1, it is characterized in that step 2) described in freezing being meant in 10 hours, wine is cooled to-5 ℃, a freezing week.
4,, it is characterized in that in the step 3) Radix Ginseng extractive solution, Radix Panacis Quinquefolii extracting solution and grape wine Normal juice being mixed by following weight percent: grape wine Normal juice 96%, Radix Ginseng extractive solution 2%, Radix Panacis Quinquefolii extracting solution 2% according to the described preparation method of claim 1.
5, a kind of dry red winew is characterized in that by the prepared product of the described arbitrary method of claim 1～4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100029706A CN100341994C (en) | 2005-01-27 | 2005-01-27 | Prepn process and product of dry red wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100029706A CN100341994C (en) | 2005-01-27 | 2005-01-27 | Prepn process and product of dry red wine |
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| Publication Number | Publication Date |
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| CN1810950A CN1810950A (en) | 2006-08-02 |
| CN100341994C true CN100341994C (en) | 2007-10-10 |
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| CNB2005100029706A Expired - Fee Related CN100341994C (en) | 2005-01-27 | 2005-01-27 | Prepn process and product of dry red wine |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100425685C (en) * | 2006-11-01 | 2008-10-15 | 高桂英 | Blue berry grape wine and its preparing method |
| CN101067109B (en) * | 2007-04-29 | 2010-08-25 | 蒋超 | Ginseng grape wine |
| CN102181350B (en) * | 2011-04-20 | 2013-02-13 | 白山市林源春生态科技有限公司 | Method for preparing blueberry raw wine |
| CN102746964B (en) * | 2012-07-19 | 2013-05-22 | 胡长坤 | Production technology for improving brewing quality of port wine |
| CN103911239A (en) * | 2013-01-08 | 2014-07-09 | 赵伟雄 | Nutritional water-planted ginseng wine and its preparation method |
| CN103131571A (en) * | 2013-03-18 | 2013-06-05 | 鞍山聚缘食品有限公司 | Schisandra chinensis ginseng liquor and preparation method thereof |
| CN104988009A (en) * | 2015-07-20 | 2015-10-21 | 合肥维巧食品科技有限公司 | American ginseng red wine and preparing method thereof |
| CN106635645A (en) * | 2016-12-27 | 2017-05-10 | 江苏省农业科学院 | Dendrobium officinale-mulberry wine and production process thereof |
| CN106867739A (en) * | 2017-03-28 | 2017-06-20 | 吉林省铁马商贸有限公司 | A kind of ginseng, honey grape wine and preparation method thereof |
| CN107201285A (en) * | 2017-06-20 | 2017-09-26 | 严可辉 | Seafood dry white wine and preparation method thereof |
| CN107574054A (en) * | 2017-09-30 | 2018-01-12 | 烟台裕玛传奇葡萄酒业有限公司 | Ginseng health claret and its brew method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229847A (en) * | 1999-01-26 | 1999-09-29 | 殷秀岩 | American ginseng wine and prodn. process thereof |
| CN1381262A (en) * | 2002-05-16 | 2002-11-27 | 鲁京硕 | Face-beautifying sanility-delaying medical wine for women and its preparing process |
-
2005
- 2005-01-27 CN CNB2005100029706A patent/CN100341994C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229847A (en) * | 1999-01-26 | 1999-09-29 | 殷秀岩 | American ginseng wine and prodn. process thereof |
| CN1381262A (en) * | 2002-05-16 | 2002-11-27 | 鲁京硕 | Face-beautifying sanility-delaying medical wine for women and its preparing process |
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| CN1810950A (en) | 2006-08-02 |
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