CN101165154A - Brewing method for grape wine - Google Patents
Brewing method for grape wine Download PDFInfo
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- CN101165154A CN101165154A CNA2006100694709A CN200610069470A CN101165154A CN 101165154 A CN101165154 A CN 101165154A CN A2006100694709 A CNA2006100694709 A CN A2006100694709A CN 200610069470 A CN200610069470 A CN 200610069470A CN 101165154 A CN101165154 A CN 101165154A
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- grape
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- white sugar
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Abstract
The wine brewing process includes the following main steps: 1. washing mature grape and drying; 2. mixing materials including fresh grape and sugar in the weight ratio of 10 to 2-4; 3. crushing grape with sugar through stirring in a container; 4. sealing the container; 5. fermentation naturally at 8-12 deg.c in cool place for 15-25 days to obtain wine material; and 6. filtering to obtain clear wine. The wine has natural juice and primary taste of grape maintained, and high quality.
Description
Technical field
The present invention relates to a kind of brewing method for grape wine that is suitable for family manufacture, belong to food processing field.
Background technology
Grape wine has and delays senility, the prevention cardiovascular and cerebrovascular disease, and beautifying face and moistering lotion and orectic effect, therefore a lot of people select to drink grape wine.But because a lot of people can not differentiate quality vinous, cause a lot of Production of Wine manufacturer to adulterate, the human consumer's of serious harm health, and also grape wine is difficult for permanent the preservation.This makes people drink grape wine significant limitation.
Summary of the invention
The object of the present invention is to provide a kind of brewing method for grape wine, technical problem to be solved is: adopt simple processing method, make grape wine at home by oneself, can allow people taste fresh grape wine at any time, both convenient, guaranteed quality vinous again.
In order to solve the problems of the technologies described above, the present invention has adopted following technical scheme.
A kind of brewing method for grape wine mainly comprises following processing step:
(1) cleans, dries: sophisticated grape fruit is cleaned, controlled the solid carbon dioxide branch then;
(2) batch mixing: the raw material that makes grape wine is used new fresh grape and white sugar, and grape is the first planting, or two, three batches, selecting the part by weight of first planting grape and white sugar for use is 5: 1, the part by weight of selecting two, three batches of grapes and white sugar for use is 10: 3～4;
(3) fragmentation: the grape that empty solid carbon dioxide divides is put into container, make the bottle top leave at least 1/4 space, squeeze grape broken or smash the back to pieces and evenly stir with white sugar;
(4) sealing: with the vessel port good seal;
(5) fermentation: it is 8-12 ℃ place, cool place that the container that will seal mouthful is statically placed in temperature, through spontaneous fermentation in 15-25 days, obtains Fructus Vitis viniferae wine base;
(6) filter: the Fructus Vitis viniferae wine base that ferments is abandoned residue after with filtered through gauze, obtain clarifying wine liquid.
Described a kind of brewing method for grape wine is characterized in that: to people a kind of health is provided, family makes method vinous easily and efficiently.
The present invention has following positively effect: (1) method is simple, workable, can be at home brew grape wine voluntarily; (2) keep genuineness vinous to greatest extent, guaranteed quality vinous, allow the fresh grape wine of trial test that people can be relieved.
Embodiment
Below in conjunction with example, the present invention is further elaborated.
Embodiment one, the brewageing of Fructus Vitis viniferae wine base
(1) cleans, dries: sophisticated grape fruit is cleaned, controlled the solid carbon dioxide branch then;
(2) batch mixing: the raw material that makes grape wine is used new fresh grape and white sugar, and grape is the first planting, or two, three batches, selecting the part by weight of first planting grape and white sugar for use is 5: 1, the part by weight of selecting two, three batches of grapes and white sugar for use is 10: 3～4;
(3) fragmentation: the grape that empty solid carbon dioxide divides is put into container, make the bottle top leave at least 1/4 space, squeeze grape broken or smash the back to pieces and evenly stir with white sugar;
(4) sealing: with the vessel port good seal;
(5) fermentation: it is 8-12 ℃ place, cool place that the container that will seal mouthful is statically placed in temperature, through spontaneous fermentation in 15-25 days, obtains Fructus Vitis viniferae wine base;
(6) filter: the Fructus Vitis viniferae wine base that ferments is abandoned residue after with filtered through gauze, obtain clarifying wine liquid.
Embodiment two, the brewageing of fortified wine
(1) cleans, dries: go carpopodium and blue or green grain, mould grain, broken grain etc. to put into plastic tub sophisticated grape fruit and clean, be placed on the local empty solid carbon dioxide branch of ventilation lucifugal then;
(2) batch mixing: the raw material that makes grape wine is used new fresh grape and white sugar, and grape can be the first planting, also can be two, three batches, is 5: 1 if select first planting grape, the ratio of grape and white sugar for use; If select two, three batches of grapes for use, the ratio of grape white sugar is 10: 3～4;
(3) fragmentation: the grape that empty solid carbon dioxide divides is put into disinfectant jar, do not fill, make the bottle top leave about 1/4 space,, squeeze grape broken or smash the back to pieces and evenly stir with white sugar with hand or wooden stick in order to avoid that fermented liquid expands is excessive; Add high spirit simultaneously, the ratio of liquor and grape is 10: 1.
(4) sealing: the jar bottleneck that will fill the grape that stir process crosses is with cork stopper or soft rubber ball good seal, and the alcohol and the direction thing that make fermentation produce are not volatile;
(5) fermentation: it is 8-12 ℃ place, cool place that the container that will seal mouthful is statically placed in temperature, through spontaneous fermentation in 15-25 days, will obtain grape wine;
(6) filter: the fortified wine that ferments is abandoned residue after with filtered through gauze, so just obtained clarifying wine liquid, in order to obtain more wine liquid, can be with the Pericarpium Vitis viniferae that filters out with the extruding of gauze parcel.
Claims (2)
1. brewing method for grape wine is characterized in that: mainly comprise following processing step:
(1) cleans, dries: sophisticated grape fruit is cleaned, controlled the solid carbon dioxide branch then;
(2) batch mixing: the raw material that makes grape wine is used new fresh grape and white sugar, and grape is the first planting, or two, three batches, selecting the part by weight of first planting grape and white sugar for use is 5: 1, the part by weight of selecting two, three batches of grapes and white sugar for use is 10: 3～4;
(3) fragmentation: the grape that empty solid carbon dioxide divides is put into container, make the bottle top leave at least 1/4 space, squeeze grape broken or smash the back to pieces and evenly stir with white sugar;
(4) sealing: with the vessel port good seal;
(5) fermentation: it is 8-12 ℃ place, cool place that the container that will seal mouthful is statically placed in temperature, through spontaneous fermentation in 15-25 days, obtains Fructus Vitis viniferae wine base;
(6) filter: the Fructus Vitis viniferae wine base that ferments is abandoned residue after with filtered through gauze, obtain clarifying wine liquid.
2. brewing method for grape wine as claimed in claim 1 is characterized in that: add high spirit simultaneously in (3) step, the ratio of liquor and grape is 10: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100694709A CN101165154A (en) | 2006-10-20 | 2006-10-20 | Brewing method for grape wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100694709A CN101165154A (en) | 2006-10-20 | 2006-10-20 | Brewing method for grape wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101165154A true CN101165154A (en) | 2008-04-23 |
Family
ID=39334011
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100694709A Pending CN101165154A (en) | 2006-10-20 | 2006-10-20 | Brewing method for grape wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101165154A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101486958B (en) * | 2009-02-18 | 2012-05-30 | 王华涛 | Process for brewing Zizhenxiang wine |
| CN102899214A (en) * | 2012-11-14 | 2013-01-30 | 俞爱平 | Method for brewing dry red wine |
| CN103421631A (en) * | 2012-05-17 | 2013-12-04 | 黄平县润发药业农民专业合作社 | Preparation method of grape wine |
| WO2014056219A1 (en) * | 2012-10-13 | 2014-04-17 | Wang Shujie | Wine |
| CN104694312A (en) * | 2015-02-13 | 2015-06-10 | 广西平南县三桂食品有限公司 | Method for processing home-brewed wine |
| CN107164137A (en) * | 2017-06-07 | 2017-09-15 | 王俐帧 | A kind of preparation method of the grape wine acted on benefiting qi and nourishing blood |
| CN109401876A (en) * | 2017-11-23 | 2019-03-01 | 陆建秀 | A kind of method that short-term training makes grape wine |
| CN114437890A (en) * | 2020-11-05 | 2022-05-06 | 宁夏梦远葡萄酒销售有限公司 | Natural brewing process of wine |
-
2006
- 2006-10-20 CN CNA2006100694709A patent/CN101165154A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101486958B (en) * | 2009-02-18 | 2012-05-30 | 王华涛 | Process for brewing Zizhenxiang wine |
| CN103421631A (en) * | 2012-05-17 | 2013-12-04 | 黄平县润发药业农民专业合作社 | Preparation method of grape wine |
| WO2014056219A1 (en) * | 2012-10-13 | 2014-04-17 | Wang Shujie | Wine |
| CN102899214A (en) * | 2012-11-14 | 2013-01-30 | 俞爱平 | Method for brewing dry red wine |
| CN104694312A (en) * | 2015-02-13 | 2015-06-10 | 广西平南县三桂食品有限公司 | Method for processing home-brewed wine |
| CN107164137A (en) * | 2017-06-07 | 2017-09-15 | 王俐帧 | A kind of preparation method of the grape wine acted on benefiting qi and nourishing blood |
| CN109401876A (en) * | 2017-11-23 | 2019-03-01 | 陆建秀 | A kind of method that short-term training makes grape wine |
| CN114437890A (en) * | 2020-11-05 | 2022-05-06 | 宁夏梦远葡萄酒销售有限公司 | Natural brewing process of wine |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080423 |