CN101717706A - Jasmine fragrance wine and preparation method thereof - Google Patents
Jasmine fragrance wine and preparation method thereof Download PDFInfo
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- CN101717706A CN101717706A CN201010022079A CN201010022079A CN101717706A CN 101717706 A CN101717706 A CN 101717706A CN 201010022079 A CN201010022079 A CN 201010022079A CN 201010022079 A CN201010022079 A CN 201010022079A CN 101717706 A CN101717706 A CN 101717706A
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Abstract
The invention discloses a jasmine fragrance wine and a preparation method thereof. The wine is prepared by adding 3 percent of dry jasmine to grape raw materials, fermenting and brewing. The preparation method is simple and is easy to operate; the finished wine has the jasmine fragrance, thereby enriching the flavor of the wine; moreover, the efficacies of active ingredients in the wine and jasmine are combined, and therefore, the wine is beneficial to the human body after the wine is drunk for long term.
Description
Technical field
The invention belongs to the Wine-making technique field, be specifically related to a kind of jasmine fragrance grape wine and production method thereof.
Background technology
At present, known wine production processes, selection meets the red grape of processing requirement, sends in the fermenting container after the destemming fragmentation, and the grape amount that enters is about volumetrical 4/5.Can add polygalacturonase this moment, utilizes the wild yeast leavening temperature on the pericarp to be controlled at 25 ℃, is no more than 30 ℃.Play circulation every day or take other method, keep pericarp to be immersed in the fruit juice, prevent to form " cap ".In time separate former wine the back (detect fermentable sugar or taste in conjunction with mouthfeel) of having fermented.Container was gone into by institute after former wine separated should not expired very much, so that the secondary fermentation of former wine.After secondary fermentation is finished, by lab scale, draw and add the gelatin amount, adding gelatin should be even, and it is inexcessive to note.After former wine clarification, change bucket once more.After, can blend collocation to former wine according to the final finished requirement, so that can guarantee quality product, and product is kept consistency, clarification postmenstruation waits processing again, carries out the Bath sterilization at 65-75 ℃, and aseptic filling is stored, and obtains finished wine.But such grape wine local flavor is more single.
Contain sugar, amino acid, VITAMIN, mineral substance in the grape wine.These all are the requisite nutrient substances of human body.It can directly be absorbed by the body without digestion in advance.Every weakling often drinks an amount of grape wine, and is favourable to getting well.Aldehydes matter in the grape wine and Ao Li multielement (OligoeLement), has the function of removing free radical, can prevent the injury (as the injury of DNA in the pair cell and RNA) of the reactive oxygen (Ros) that produces in the body metabolism process to human body, these injuries are to cause some degenerative disorders, as cataract, one of cardiovascular diseases, arteriosclerosis, aged factor.Therefore, often drink an amount of grape wine and have effect anti-aging, that prolong life.Grape wine energy gastric acid secretion gastric juice, every 60-100 gram grape wine can make gastric secretion increase by 120 milliliters, improves people's appetite.Tanning matter in the grape wine can increase the contraction of smooth muscle fiber in the enteron aisle musculature, adjusts the function of colon.Colitis there is certain curative effect.Grape wine has the diuresis function, can prevent and treat urinary stone disease.Grape wine can improve immunizing power, anti-curing cold.But grape wine balanced diet structure makes health be tending towards healthy weakly alkaline physique
Flower of Arabian Jasmine contains jasmin oil, and main component is phenylcarbinol and ester class thereof, jasmone, phantol, M-nitro benzoic acid phantol ester in the oil.Experimentation on animals shows that the jasmine immersion liquid can make small white mouse spontaneous activity obviously reduce; Can prolong hexobarbital receive cause length of one's sleep of small white mouse; Can reduce the ability of small white mouse passive activity.Therefore, can think that Root of Arabian Jasmine has restraining effect to central nervous system.Have hot, sweet, cool, relieving superficies by cooling, dampness removing effect.Cure mainly diarrhea stomachache, conjunctival congestion with pain and swelling of the eye, sore swollen toxin, illnesss such as insomnia.
In the market also not with grape wine and Flower of Arabian Jasmine local flavor and the effective bonded wine product appearance of effect.
Summary of the invention
In order to overcome the existing more single problem of wine making local flavor, for the effective combination of effect, the invention provides a kind of jasmine fragrance grape wine and production method thereof in addition with grape wine and Flower of Arabian Jasmine.
The technical solution adopted for the present invention to solve the technical problems is: the fragmentation of grape destemming, fermentation, the separation of former wine, former fermentation after drinking, membrane filtration, clarify, blend, the later stage clarification, sterilization, it is characterized in that, in the grape destemming shattering process, ratio with 30kg/1000kg raw material grape adds dried jasmine flower (dried jasmine water content is lower than 20%), it is carried out the while fragmentation, and stir, make Flower of Arabian Jasmine and the secondary fermentation of grape pulp thorough mixing.Flower of Arabian Jasmine and grape jam thorough mixing secondary fermentation temperature are controlled at 25 ℃, and every day, constant duration was played circulation 2-5 time, keep pericarp to be immersed in the fruit juice.
When the Flower of Arabian Jasmine addition less than percent for the moment, this embodiment of jasmine perfume base is not come out, when the jasmine addition greater than 5 percent the time, then jasmine perfume (or spice) is too strong, mouthfeel is discord.Therefore, the Flower of Arabian Jasmine addition added in the different fermentations jar being respectively in 1%, 2%, 3%, 4%, 5% o'clock, at last the quality of wine was carried out sensory evaluation, drew 3% best results according to comprehensive grading, specifically saw the following form.
| ??1％ | ??2％ | ??3％ | ??4％ | ??5％ | |
| Color and luster (full marks 10) fragrance (full marks 10) flavour (full marks 10) style (full marks 10) comprehensive (full marks 40) | ??6??4??6??6??22 | ??7??5??6??6??24 | ??8??9??8??9??34 | ??6??5??5??6??22 | ??5??4??4??6??19 |
It is generally acknowledged grape wine do not need to mix other taste, in order to avoid influence the single local flavor of grape wine itself, but the present invention is through groping repeatedly, think the jasmine of adding suitable concn, not only can not influence the taste of grape wine itself, also can make grape wine increase another unique Flower of Arabian Jasmine fragrance, have no the miscellaneous mouthfeel.Simultaneously, also invited relevant expert and a part of relevant public, grape wine of the present invention has been judged.The result is as follows:
Color: beautiful rose, limpid in sight, inclusion-free is rich in gloss.
Fragrance: have the fragrance of vanilla, and the fragrance of grape wine uniqueness and strong Flower of Arabian Jasmine delicate fragrance mixing, bring out the best in each other.
Taste: mellow and full, tasty and refreshing, full, be rich in gradation sense, enjoy endless aftertastes, not only have sweet-smelling vinous, also have unique jasmine fragrance.
The present invention's principle vinous is: anti-aging because grape wine has, prolong life, and improve a poor appetite, prevent and treat urinary stone disease, grape wine can improve immunizing power, anti-curing cold, the balanced diet structure makes health be tending towards the effect of the weakly alkaline physique of health.
Flower of Arabian Jasmine can cure mainly diarrhea stomachache, conjunctival congestion with pain and swelling of the eye, sore swollen toxin, illnesss such as insomnia.
Both match, and bring out the best in each other, and can play the raising sleep quality jointly, strengthen the human immunological competence, prevent and treat multiple disease, and are anti-aging, the effect of prolonging life.
In the prior art, add other composition in the general direct grape wine after fermentation, often some useful components can not effectively discharge.And the present inventor is through long-term experiment, checking repeatedly, and the ratios of finding 30 grams/1000 gram raw material grapes add dried jasmine when fermenting together, and the content of the effective constituent phantol of Flower of Arabian Jasmine reaches best in the grape wine, and its leaching yield is up to more than 90%.Complicated reaction can take place through mixed fermentation in this explanation grape material and Flower of Arabian Jasmine, and effective constituent is discharged to greatest extent, may also produce some other composition to the human body beneficial.
By assay, measure according to Gas chromatography, contain more than the phantol 5mg among every 1L the present invention.Just because of the proportioning of this optimum feed stock grape of the present invention and jasmine, also make the present invention effect preferably be arranged for slight insomnia control.And this like product lacked just.Most of related productss all only provide the scope of some raw material consumptions, can be directly used in concrete direct data declaration required in the commercial process but lack, thereby have no idea to learn the effect that it is definite.The present inventor not only provides this optimum proportion, and this has been done further demonstration research.
Embodiment
Selection meets 1000 kilograms of the red grape of processing requirement, adds 30 kilograms of dried jasmine flowers behind the destemming and sends in the fermentor tank after the fragmentation together, and the grape amount that enters is about volumetrical 4/5.Utilize the wild yeast leavening temperature on the pericarp to be controlled at 25 ℃.Play circulation simultaneously every day, keep pericarp to be immersed in the fruit juice, prevent to form " cap ".In time separate former wine the back (detect fermentable sugar or taste in conjunction with mouthfeel) of having fermented.Container was gone into by institute after former wine separated should not expired very much, so that the secondary fermentation of former wine.After secondary fermentation is finished, carry out membrane filtration, remove most of yeast.After former wine clarification, change bucket once more.After, can blend collocation to former wine according to the final finished requirement, so that can guarantee quality product, and product is kept consistency, clarification postmenstruation waits processing again, carries out the Bath sterilization at 65 ℃, and aseptic filling is stored, and obtains finished wine.Can obviously feel the fragrance of jasmine.
Claims (4)
1. the production method of a jasmine fragrance wine, may further comprise the steps: the fragmentation of grape destemming, fermentation, the separation of former wine, former fermentation after drinking, membrane filtration, clarify, blend, the later stage clarification, sterilization, it is characterized in that, in the grape destemming shattering process, the ratio adding dried jasmine flower with 30kg/1000kg raw material grape carries out the while fragmentation to it, and stir, make Flower of Arabian Jasmine and the secondary fermentation of grape jam thorough mixing.
2. production method according to claim 1 is characterized in that, described dried jasmine water content is lower than 20%.
3. production method according to claim 1 is characterized in that, Flower of Arabian Jasmine and grape jam thorough mixing secondary fermentation temperature are controlled at 25 ℃, and every day, constant duration was played circulation 2-5 time, keeps pericarp to be immersed in the fruit juice.
4. a jasmine fragrance wine is characterized in that, described grape wine is produced by the described method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010022079A CN101717706A (en) | 2010-01-19 | 2010-01-19 | Jasmine fragrance wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010022079A CN101717706A (en) | 2010-01-19 | 2010-01-19 | Jasmine fragrance wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101717706A true CN101717706A (en) | 2010-06-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010022079A Pending CN101717706A (en) | 2010-01-19 | 2010-01-19 | Jasmine fragrance wine and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN101717706A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349604A (en) * | 2011-10-19 | 2012-02-15 | 张唐子琰 | Jasmine jam and preparation method thereof |
| CN102851165A (en) * | 2012-10-11 | 2013-01-02 | 甘肃农业大学 | Processing method of rose aromatized wine |
| CN107841401A (en) * | 2017-12-28 | 2018-03-27 | 陈值英 | Jasmine fragrance grape white wine |
-
2010
- 2010-01-19 CN CN201010022079A patent/CN101717706A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349604A (en) * | 2011-10-19 | 2012-02-15 | 张唐子琰 | Jasmine jam and preparation method thereof |
| CN102851165A (en) * | 2012-10-11 | 2013-01-02 | 甘肃农业大学 | Processing method of rose aromatized wine |
| CN107841401A (en) * | 2017-12-28 | 2018-03-27 | 陈值英 | Jasmine fragrance grape white wine |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100602 |