CN102174348A - Brewing method of medlar grape dry red wine - Google Patents
Brewing method of medlar grape dry red wine Download PDFInfo
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- CN102174348A CN102174348A CN 201110065111 CN201110065111A CN102174348A CN 102174348 A CN102174348 A CN 102174348A CN 201110065111 CN201110065111 CN 201110065111 CN 201110065111 A CN201110065111 A CN 201110065111A CN 102174348 A CN102174348 A CN 102174348A
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Abstract
The invention relates to a brewing method of a medlar grape dry red wine, particularly relates to a method for brewing a medlar grape dry red wine by adopting Turpan grape dry and Ningxia red medlar as raw materials, and the flavor of the medlar grape dry red wine is similar with the flavor of the ice grape wine, belonging to the technical field of grape wine brewing. The method comprises the following steps: (1) evenly mixing the grape dry and the medlar in proportion to obtain the raw material; (2) adding water the mass of which is 1.0-1.5 times of the raw material in the raw material, evenly mixing to obtain a mixed solution; rehydrating the raw material, sterilizing, adding active yeast and fermenting to obtain a fermentation liquid; (3) squeezing and filtering the fermentation liquid, and taking the liquid to obtain a wine sample; and (4) ageing and clarifying the wine sample to obtain the medlar grape dry red wine. In the method, the grape dry and the medlar are adopted as raw materials to brew the grape wine, and the grape wine has higher alcohol content and sweetness, and mellow and elegant mouthfeel, and has much closer flavor to that of the ice wine.
Description
Technical field
The present invention relates to a kind of brewing method of Lycium berry and grape dry red wine, be particularly related to a kind of the employing and originate in that Turfan seedless white grape does and the red matrimony vine in Ningxia is the method for the Lycium berry and grape dry red wine of the similar ice-wine local flavor of mouthfeel brewageed of raw material, belong to the wine making technical field.
Background technology
The ice drinking utensils have lubricious, sweet mellow, the refrigeration back inlet of mouthfeel ooze people's cardiopulmonary, do cold characteristics such as tasty and refreshing.But because raw material is subjected to the restriction of region and weather and traditional processing technology, ice-wine is a kind of low yield and high-grade wine product, even in famous ice wine producing region, taste ice-wine also is rare enjoyment.Contained labour value, technology cost, risk input and its taste speciality is equivalent fully in every bottle of ice-wine.In recent years be the raw material production ice-wine with the ice grape, sell vigorously that the wine valency rises.But ice grape material sugar degree 40-50%, the places of origin of raw materials only is confined to particular locality and ecosite.Often because of postponing to cause the plant winter freezing injury collection period, influence the stable year after year supply of raw material, only consumption in limited production and the minority crowd.Production of Wine is restricted by the raw material ripening stage in addition, and disposable results fermentation will be satisfied the need of anniversary production and consumption, shows as and produces year characteristics of pin season.The annual fermentation of brewery once, the fermentor tank cyclic utilization rate is low, loss is big, causes that scope of the enterprise is big, plant factor is low, and is low in economic efficiency.
Publication number is that the patent of invention of CN101550386A (application number is 200910020723.7) provides a kind of wine fermentation technology that improves grape wine vinosity and local flavor, this technology comprises dipping zymamsis and malo-lactic fermentation, at dipping alcohol fermentation stage vinous, utilize the sugared as a supplement source of raisin to add in the grape mash and carry out zymamsis.When the original sugar degree of grape mash reduces, once or in batches in grape mash, add raisin.This technology is the sugar degree that increases the wine fermentation wine with dregs with raisin as sugared source, its sugared composition is consistent with a grape material sacchariferous composition, and other flavor compound of raisin also obtain dipping utilization during the fermentation, compare with the interpolation white sugar, this zymotechnique can make the grape wine stronger fragrance of local flavor vinous than traditional brewing grape wine explained hereafter, has improved quality vinous, has improved local flavor vinous.This patent adds raisin at dipping alcohol fermentation stage vinous, though improved the sugar degree in the fermented liquid, because sugar degree can't reach the level of icing sugar degree in the grape fermentation liquid in the fermented liquid, therefore, can't reach the mouthfeel of ice-wine.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, provide a kind of utilize to ferment after raisin and the dried fruit of lycium barbarum rehydration obtain a kind of higher wine degree and sugariness, the mellow gracefulness of mouthfeel, the brewing method of the Lycium berry and grape dry red wine that local flavor and ice-wine are approaching.
A kind of brewing method of Lycium berry and grape dry red wine comprises the steps:
(1) raisin and matrimony vine are pressed mass ratio (3-5): 1 mixed is even, gets raw material;
(2) add its quality 1.0-1.5 water doubly in the raw material that in step (1), makes, mixing, after the mixed solution, carry out the raw material rehydration, sterilization, the addition of press 0.25-0.4g/L then adds the activation yeast, standing for fermentation gets fermented feed liquid;
(3) the fermented feed liquid squeeze and filter that step (2) is made is crossed the slagging-off of 80 mesh sieves, gets the precipitation supernatant liquor, gets the wine sample;
(4) the wine sample that step (3) is made carries out ageing and clarifying treatment, promptly gets the Lycium berry and grape dry red wine.
Raisin in the described step (1) are that the thompson seedless grape that originates from Turfan, Xinjiang is done, granular size 8-13mm, the heavy 2800-3200mg of grain, sugar degree 〉=65%; The matrimony vine place of production is Ningxia, and granular size is 6-8mm, grain weight 〉=90mg, and the particle inclusion-free, damage by worms, go mouldy.
The sterilization of described step (2) is for adding food grade H
2SO
3Sterilization or pasteurize.
Above-mentioned interpolation food grade H
2The SO sterilization is that the addition by 55-65mg/L adds food grade H in the sensing mixed solution
2SO
3After leave standstill 10-15h.
The yeast of described step (2) is the active dry yeast Lalvin BourgorougeRC212 available from French Lallemand group company.
Fermentation in the described step (2), leavening temperature are 20-25 ℃, fermentation time 120-168h.
The squeezing that is separated in the described step (3) separates.
Clarification in the described step (4) is that the wine sample after the ageing is clarified naturally, after tank switching is removed throw out, when arriving the ripening stage, carries out glue processing under the diatomite.
After the clarifying treatment in the described step (4), also comprise the step of membrane filtration or high-temperature instantaneous sterilization and can.
Each Step By Condition of above-mentioned brewing method if no special instructions, all can adopt this area to habitually practise Step By Condition.
Beneficial effect
The present invention adopts raisin and matrimony vine to make grape wine as raw material, has higher wine degree and sugariness, the mellow gracefulness of mouthfeel, and local flavor is more approaching with ice wine.Can hyperchromic, eutrophy by adding matrimony vine, promote the aesthetic quality.This drinking utensils has higher wine degree and sugariness, the wine body is plentiful mellow, mouthfeel is coordinated graceful, give off a strong fragrance, the higher clear degree of wine can extract fragrance and the multiple medicinal ingredients in the matrimony vine simultaneously, make the wine body obviously have distinctive fragrance of matrimony vine and medicinal ingredients, have very high nutrition and health care and be worth, have the part characteristics of ice-wine concurrently.
Embodiment
Below in conjunction with embodiment the present invention is further elaborated, but institute of the present invention protection domain is not limited thereto.
Activation yeast among the embodiment is the active dry yeast Lalvin BourgorougeRC212 available from French Lallemand group company; Matrimony vine originates from Ningxia, and granular size is 6-8mm, and grain weight 〉=90mg, damages by worms, goes mouldy at the particle inclusion-free; Raisin are that the thompson seedless grape that originates from Turfan, Xinjiang is done, granular size 8-13mm, the heavy 2800-3200mg of grain, sugar degree 〉=65%.
Embodiment 1
A kind of brewing method of Lycium berry and grape dry red wine comprises the steps:
(1) raisin 48kg and matrimony vine 12kg are mixed, get raw material;
(2) water of adding 90kg in the raw material that makes in step (1), mixing gets mixed solution, adds 9000mg food grade H then in mixed solution
2SO
3(available from Tianjin chemical reagent company limited), leave standstill 12h, finish the raw material rehydration, (yeast needs activate 20min with warm water to add the 45g yeast by the addition of 0.3g/L then, the activation water consumption is 10 times of yeast quality, water temperature 35-40 ℃), at 20 ℃ condition bottom fermentation 120h, end when treating to no longer include in the fermented liquid bubble and emerging, fermented feed liquid;
(3) change over to behind the fermented feed liquid that step (2) is made in the squeezing machine and to cross 80 mesh sieves and squeeze separation, get the precipitation supernatant liquor, the wine sample;
(4) the wine sample sealing ageing that step (3) is made is after 1 month, tank switching is removed throw out, every storage was changed bucket in 3 months once, changed altogether 3 times, then, add diatomite 0.5-1.0g/L, mixing and treat flocculating settling after, filter can, at 137-140 ℃ of high-temperature sterilization 10s, promptly get the Lycium berry and grape dry red wine.Obtained wine thereby sample physical and chemical index is as follows:
Analyze through the wine sample, the Lycium berry and grape dry red wine that is made by present method presents transparent, orange, and it is sweet slightly arduous to distinguish the flavor of, and the wine body is plentiful, and sour and sweet palatability is soft and fine brisk, long times of aftertaste, and local flavor is similar to ice-wine.Higher wine degree can extract fragrance and the multiple medicinal ingredients in the matrimony vine, makes the wine body obviously have distinctive fragrance of matrimony vine and medicinal ingredients, and long-term drinking can enhancing body immunizing power, reducing blood-fat, antifatigue etc.Because of malic acid content in two kinds of raw materials is lower,, need not the malo-lactic fermentation operation so there is not the strong sour of vin ordinaire.This wine sample is analyzed volatile component such as following table through GC-MS:
Embodiment 2
As the brewing method of embodiment 1 described Lycium berry and grape dry red wine, difference is, adopts the pasteurize mode to substitute behind the raw material rehydration 12h and adds food grade H
2SO
3Sterilization, its sterilization temperature is 78 ℃, the time is 0.5h, cooling, other is operated referring to embodiment 1.Obtained wine thereby sample physical and chemical index is as follows:
The foregoing description 1-2 among the embodiment 2, has increased the step of pasteurize after the raw material rehydration as can be known on the Lycium berry and grape dry red wine technology by analysis, has saved SO
2Sterilization.This has been avoided SO to a certain extent
2Unhappy smell reaches the side effect to health.Caused on the mouthfeel clearly by above-mentioned difference, fragrance is pure, and toil and tart flavour descend.Fermenting process needs strict asepticize, anti-browning and living contaminants.
Embodiment 3
As the brewing method of embodiment 1 described Lycium berry and grape dry red wine, difference is, raisin 48kg and matrimony vine 12kg are mixed, and the amount of water in the raw material is 120kg.Obtained wine thereby sample physical and chemical index is as follows:
Embodiment 4
As the brewing method of embodiment 1 described Lycium berry and grape dry red wine, difference is, raisin 36kg and matrimony vine 12kg are mixed, and the amount of water in the raw material is 72kg.Obtained wine thereby sample physical and chemical index is as follows:
Embodiment 5
As the brewing method of embodiment 1 described Lycium berry and grape dry red wine, difference is, raisin 48kg and matrimony vine 24kg are mixed, and the amount of water in the raw material is 108kg.Obtained wine thereby sample physical and chemical index is as follows:
Embodiment 6
As the brewing method of embodiment 1 described Lycium berry and grape dry red wine, difference is, raisin 48kg and matrimony vine 12kg are mixed, and the amount of water in the raw material is 90kg.Obtained wine thereby sample physical and chemical index is as follows:
Claims (9)
1. the brewing method of a Lycium berry and grape dry red wine is characterized in that, comprises the steps:
(1) raisin and matrimony vine are pressed mass ratio (3-5): 1 mixed is even, gets raw material;
(2) add its quality 1.0-1.5 water doubly in the raw material that in step (1), makes, mixing, after the mixed solution, carry out the raw material rehydration, sterilization, the addition of press 0.25-0.4g/L then adds the activation yeast, standing for fermentation gets fermented feed liquid;
(3) the fermented feed liquid squeeze and filter that step (2) is made is crossed the slagging-off of 80 mesh sieves, gets the precipitation supernatant liquor, gets the wine sample;
(4) the wine sample that step (3) is made carries out ageing and clarifying treatment, promptly gets the Lycium berry and grape dry red wine.
2. brewing method as claimed in claim 1 is characterized in that, the raisin in the described step (1) are that the thompson seedless grape that originates from Turfan, Xinjiang is done, granular size 8-13mm, the heavy 2800-3200mg of grain, sugar degree 〉=65%; The matrimony vine place of production is Ningxia, and granular size is 6-8mm, grain weight 〉=90mg.
3. brewing method as claimed in claim 1 is characterized in that, the sterilization of described step (2) is for adding food grade H
2SO
3Sterilization or pasteurize.
4. brewing method as claimed in claim 3 is characterized in that, adds food grade H
2The SO sterilization is that the addition by 55-65mg/L adds edible H in the sensing mixed solution
2SO
3After leave standstill 10-15h.
5. brewing method as claimed in claim 1 is characterized in that, the yeast of described step (2) is the active dry yeast Lalvin Bourgorouge RC212 available from French Lallemand group company.
6. brewing method as claimed in claim 1 is characterized in that, the fermentation in the described step (2), and leavening temperature is 20-25 ℃, fermentation time 120-168h.
7. brewing method as claimed in claim 1 is characterized in that, the squeezing that is separated in the described step (3) separates.
8. brewing method as claimed in claim 1 is characterized in that, the clarification in the described step (4) is that the wine sample after the ageing is clarified naturally, after tank switching is removed throw out, when arriving the ripening stage, carries out glue processing under the diatomite.
9. brewing method as claimed in claim 1 is characterized in that, after the clarifying treatment in the described step (4), also comprises the step of membrane filtration or high-temperature instantaneous sterilization and can.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011100651117A CN102174348B (en) | 2011-03-17 | 2011-03-17 | Brewing method of medlar grape dry red wine |
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|---|---|---|---|
| CN2011100651117A CN102174348B (en) | 2011-03-17 | 2011-03-17 | Brewing method of medlar grape dry red wine |
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| CN102174348A true CN102174348A (en) | 2011-09-07 |
| CN102174348B CN102174348B (en) | 2012-05-30 |
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| CN2011100651117A Expired - Fee Related CN102174348B (en) | 2011-03-17 | 2011-03-17 | Brewing method of medlar grape dry red wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103173307A (en) * | 2013-03-22 | 2013-06-26 | 新疆农业科学院吐鲁番农业科学研究所 | Dried currant distilled liquor and preparation method thereof |
| CN107523456A (en) * | 2017-08-17 | 2017-12-29 | 河南牧业经济学院 | A kind of seedless white spirit white wine and preparation method thereof |
| CN107904096A (en) * | 2017-12-29 | 2018-04-13 | 杭州欢伯生物技术有限公司 | A kind of liquor made from sorghum production technology |
| CN111560302A (en) * | 2020-05-19 | 2020-08-21 | 刘丽媛 | Red date and grape dry-brewed solid-state fermented distilled liquor and preparation method thereof |
| CN115287133A (en) * | 2022-08-16 | 2022-11-04 | 贵州神授酒业有限公司 | Brewing method of medlar and grape dry red wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1150046A (en) * | 1996-06-26 | 1997-05-21 | 殷传勇 | Health medicinal liquor and preparing process thereof |
| CN1295124A (en) * | 2000-10-27 | 2001-05-16 | 姚力克 | Health wine |
| CN1814725A (en) * | 2005-01-31 | 2006-08-09 | 张树宝 | Method for brewing nutrient health-care grape wine |
| CN101508947A (en) * | 2008-02-12 | 2009-08-19 | 姜德雄 | Wine |
-
2011
- 2011-03-17 CN CN2011100651117A patent/CN102174348B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1150046A (en) * | 1996-06-26 | 1997-05-21 | 殷传勇 | Health medicinal liquor and preparing process thereof |
| CN1295124A (en) * | 2000-10-27 | 2001-05-16 | 姚力克 | Health wine |
| CN1814725A (en) * | 2005-01-31 | 2006-08-09 | 张树宝 | Method for brewing nutrient health-care grape wine |
| CN101508947A (en) * | 2008-02-12 | 2009-08-19 | 姜德雄 | Wine |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103173307A (en) * | 2013-03-22 | 2013-06-26 | 新疆农业科学院吐鲁番农业科学研究所 | Dried currant distilled liquor and preparation method thereof |
| CN103173307B (en) * | 2013-03-22 | 2014-07-09 | 新疆农业科学院吐鲁番农业科学研究所 | Dried currant distilled liquor and preparation method thereof |
| CN107523456A (en) * | 2017-08-17 | 2017-12-29 | 河南牧业经济学院 | A kind of seedless white spirit white wine and preparation method thereof |
| CN107523456B (en) * | 2017-08-17 | 2020-09-18 | 河南牧业经济学院 | Seedless white dry white wine and preparation method thereof |
| CN107904096A (en) * | 2017-12-29 | 2018-04-13 | 杭州欢伯生物技术有限公司 | A kind of liquor made from sorghum production technology |
| CN111560302A (en) * | 2020-05-19 | 2020-08-21 | 刘丽媛 | Red date and grape dry-brewed solid-state fermented distilled liquor and preparation method thereof |
| CN115287133A (en) * | 2022-08-16 | 2022-11-04 | 贵州神授酒业有限公司 | Brewing method of medlar and grape dry red wine |
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|---|---|
| CN102174348B (en) | 2012-05-30 |
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