CN101205511A - Method for producing grape wine - Google Patents
Method for producing grape wine Download PDFInfo
- Publication number
- CN101205511A CN101205511A CNA2006100693462A CN200610069346A CN101205511A CN 101205511 A CN101205511 A CN 101205511A CN A2006100693462 A CNA2006100693462 A CN A2006100693462A CN 200610069346 A CN200610069346 A CN 200610069346A CN 101205511 A CN101205511 A CN 101205511A
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- China
- Prior art keywords
- grape
- wine
- grape wine
- elementary
- fermented
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Abstract
The invention provides a method for making wine which is one that grape juice is directly fermented and is fermented again after blended. The method abandons the prior method of distillation after the wine is fermented, thereby saving a great deal of energy needed by distillation. On the other hand, the wine directly from grape juice keeps the microelements and the aroma of grape. Therefore, compared with the wine made by the prior method, the wine made by the method has higher nutritive value and better mouthfeel as well as contributes to the health of people.
Description
Technical field
The present invention is a kind of manufacture method of wine, especially a kind of manufacture method vinous.
Background technology
Tradition grape wine manufacture method is after grape is fermented with distiller's yeast, in the container of the sealing of packing into, to produce with the distillatory method.Produce grape wine with above-mentioned method and when distilling, need a large amount of energy.On the other hand, effective constituent in the grape and trace element are mostly stayed in the schlempe after the distillation, have caused the wasting of resources.
Goal of the invention
The invention provides and a kind ofly carry out biological fermentation with grape juice and make method vinous.Make grape wine in this way,, can save a large amount of energy owing to do not need to distill; On the other hand, owing to produce fruit wine with the direct biological fermentation of Sucus Vitis viniferae, so grape wine contains a large amount of nutritive ingredients and trace element.Improved nutritive value vinous.
Summary of the invention
The present invention is achieved in that grape juice is put into distiller's yeast in proportion carries out biological fermentation, makes to have grape tart flavour the elementary grape wine about the about 10-15% of spirituosity.Elementary grape wine is blent modulation with the modulating liquid that contains edible ethanol 15-25% again, wherein about the about 15-20% of spirituosity; Treat that through standing for fermentation grape wine is transparence and does not contain the finding of naked eye particulate, go its precipitation, in the bottle of packing into, grape wine with long preservation period has just been made in the sterilization sealing.
Embodiment
1, new fresh grape is removed mud impurity and is cleaned after, remove the peel again and examine stand-by.
2, will make liquid Sucus Vitis viniferae with squeezing machine through the grape of above-mentioned processing.
3, Sucus Vitis viniferae is added distiller's yeast in the ratio that 1000g adds distiller's yeast 15g, sealing and fermenting was made elementary grape wine in 15 days.
4, elementary grape wine being added the modulating liquid 700ml contain edible ethanol 20% by 1000ml modulates and blends.
5, will put into sterilized container and leave standstill 15 days through blending synthetic fruit wine liquid.Treat that starch based is deposited in container bottom, the grape wine liquid-transparent in the grape wine liquid.
6, in the transparent grape wine liquid of taking-up was packed bottle into, the sterilization sealing got final product.
The present invention and existing manufacturing method vinous relatively has the following advantages: produce grape wine with the direct biological fermentation of Sucus Vitis viniferae, need not distill save energy; Grape wine has kept the effective constituent and the trace element of grape.The nutritional need that is suitable for human body.
Claims (3)
1. its characteristics of manufacture method vinous are: squeezing is cleaned, pulverized to grape make grape juice.Elementary grape wine is made in the Sucus Vitis viniferae fermentation; Elementary grape wine with the modulating liquid that contains edible ethanol 15-25% modulate collude right.Grape wine after modulation is blent leaves standstill and further fermented in 10-20 days.Fruit wine after waiting to leave standstill do not have naked eyes see particulate and transparent after.The sealing of bottling sterilization.
2. only profit requires 1 described elementary grape wine spirituosity 10-15%.
3. the ratio of blending of described elementary grape wine of claim 1 and modulating liquid is that the elementary grape wine of 1000ml adds modulating liquid 0.3-0.8ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100693462A CN101205511A (en) | 2006-10-17 | 2006-10-17 | Method for producing grape wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100693462A CN101205511A (en) | 2006-10-17 | 2006-10-17 | Method for producing grape wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101205511A true CN101205511A (en) | 2008-06-25 |
Family
ID=39565995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100693462A Withdrawn CN101205511A (en) | 2006-10-17 | 2006-10-17 | Method for producing grape wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101205511A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103314095A (en) * | 2011-01-14 | 2013-09-18 | Pc工程有限公司 | Process for the treatment and the winemaking of grapes |
| CN105154274A (en) * | 2015-07-14 | 2015-12-16 | 乔仁蛟 | Chondrotin wine |
-
2006
- 2006-10-17 CN CNA2006100693462A patent/CN101205511A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103314095A (en) * | 2011-01-14 | 2013-09-18 | Pc工程有限公司 | Process for the treatment and the winemaking of grapes |
| CN103314095B (en) * | 2011-01-14 | 2016-04-06 | 平科公司 | Process grape and the method that makes grape wine |
| US11332703B2 (en) | 2011-01-14 | 2022-05-17 | Pinco Sa | Process for the treatment and the winemaking of grapes |
| CN105154274A (en) * | 2015-07-14 | 2015-12-16 | 乔仁蛟 | Chondrotin wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |