CN102181332A - Production process of grape wine - Google Patents

Abstract

The invention relates to a production process of grape wine, the production process is realized as follows, and the production process is characterized by mixing Chinese sorghum and corn raw materials after filtration, wine lees, auxiliary materials and water together so as to enable the starch concentration to be 14-16%, enable the acidity to be 0.6-0.8 and enable the moisturizing water to be 48-50%; steaming the materials for 20-30 minutes under normal pressure, and killing miscellaneous bacteria; rapidly cooling the materials, namely the steamed Chinese sorghum and the corn raw materials, through the slag winnowing method or the slag airing method, reducing the product temperature to 30-32 DEG C if the air temperature is 5-10 DEG C, and reducing the product temperature to 25-28 DEG C if the air temperature is 10-15 DEG C; adding leaven and yeast wine while winnowing and airing slag, wherein the using amount of the leaven is 8-10% of wine making main materials, the using amount of the yeast wine is 4-6% of the total adding amount generally, and the water content in unstrained spirits is 58-62% when putting into a pool; and heating and evaporating flavoring fermented grains after the end of the fermentation, then cooling to get white wine, and adding 25-35kg of raisins into each kintal of the white wine for soaking for 6-8 months. The production process has the advantages that sucrose is not added during the production process, sweetness and sourness are regulated by relying on glucose of the grape wine, and the grape wine is soft and sweet after being drunk and can prevent headache and dizziness; furthermore, as the juice making process is avoided, total flavonoids in grapes can not be damaged, the grape wine is beneficial to heart, brain, blood vessels of a person, and the quality guarantee period is long.

Description

Production technique vinous

Technical field

The present invention relates to technology and brewing technology, particularly a kind of production technique vinous.

Background technology

Vinous manufacturing to kind vinous, ripening degree, sugar degree has certain requirement, generally the sugar degree to grape requires to reach more than 16%, acid content is lower than 1.0%, its production technique is at first broken and removes stalk, to choose before broken to remove and rot and jackleg fruit grain, it is fully broken that grape berry is wanted, make the ingredient requirement of red wine and remove carpopodium, destemming can be before fragmentation, also can be after fragmentation, and fragmentation goes stalk to carry out simultaneously, the raw material of making white wine should not remove stalk, squeezing immediately after the fragmentation, utilize carpopodium to help filtering layer, improve filtration velocity, it is direct fermentation behind raw material crushing that squeezing is made red wine with clarification, squeeze again after Primary Fermentation is finished and take out new wine, making white wine is to get clean juice fermentation, fermentation again after needing earlier the fruit grain after the fragmentation to be pressed extracting juice also to clarify, alcoholic strength in the fruit juice constituents adjustment fruit wine derives from the sugar of fruit juice, the sugar degree of general grape is about 14%～20%, can generate about 8.0～11.7 alcoholic strength, red wine brewage stronger ferment strength of requirement and higher temperature, be beneficial to the leaching of pigment and tannin, because tannin is more during the red wine fermentation, it is strong to suppress sterilizing ability, so generally adopt open type fermented, the pulp of handling well is poured in the sterile fermenting container, just vigorous yeast 3%～5% is cultivated in its spontaneous fermentation or adding, controlled temperature is at 25～30 ℃, this phase is the fermentation initial stage, generally will keep 24～48 hours, and then be lord ferment period, continue 4～7 days, because the zymic activity can make the fruit wine temperature rise, should take measures to prevent that temperature from rising, temperature be remained on below 30 ℃, when sugar degree is stabilized in 1%, when temperature is reduced to room temperature, Primary Fermentation finishes, and after Primary Fermentation is finished, a spot of sugar part is arranged in the former wine, go out to run into after drinking air yeast is brought back to life again, carry out secondary fermentation in the container of packing into.The secondary fermentation phase is about one month; temperature is advisable with 20 ℃; when secondary fermentation finishes; sugar drops to about 0.1%; the bottling sterilization; its shortcoming is the total flavones in the grape composition can be destroyed in the process of squeezing the juice; and total flavones has the treatment of vascular disease; the treatment of vascular embolism, the control heart and cerebrovascular disease and effect such as antitumor, natural biological flavone molecular weight is little; absorbed rapidly by human body easily; can enter fatty tissue, and then embody following function: Ginseng Extract by hemato encephalic barrier; the protection blood vessel; prevent arteriosclerosis; the expansion capillary vessel.

Summary of the invention

The purpose of this invention is to provide a kind of production technique vinous of making raw material of raisin.

The present invention realizes like this; It is characterized in that;

⑴. raw material pulverizing, with Chinese sorghum, corn, filter by 20 hole sizers;

⑵. batching, with Chinese sorghum, maize raw material after filtering, vinasse, auxiliary material and water are combined together, and starch concentration is 14～16%, acidity is 0.6～0.8, water is 48～50%;

⑶. the boiling gelatinization, normal pressure steamed material 20～30 minutes, killed assorted bacterium;

⑷. cool off, with Chinese sorghum, the corn that cooks, use and raise slag or the method for the slag that dries in the air, make material cooling rapidly, in the time of 5～10 ℃, the product temperature should be reduced to 30～32 ℃ as if temperature, and in the time of 10～15 ℃, the product temperature should be reduced to 25～28 ℃ as if temperature;

⑸. mix unstrained spirits, raise adding song and distiller's yeast when drying in the air slag, the consumption of distiller's yeast is 8～10% of the wine brewing major ingredient, and the distiller's yeast consumption is generally 4～6% of total charging capacity, and the moisture content of unstrained spirits is 58～62% when going into the pond;

. pit entry fermentation, when going into to store unstrained spirits material product temperature 18～20 ℃ (being no more than 26 ℃ summer),

Dress unstrained spirits material is about 600～660 kilograms in every cubic metre of volume, and fermentation time is 3～5 days, when the product temperature rises to 36～37 ℃ in the cellar for storing things, finishes fermentation;

⑺. steam wine, with the fragrant unstrained spirits heating evaporation after the end fermentation, cooling obtains liquor then, and per hundred kilograms of liquor soaked 6-8 months for 25-35 kilograms with raisin,

⑻. packing.

Advantage of the present invention is not dose sucrose in process of production, relies on the glucose of itself to regulate sour-sweet degree, behind the inlet, soft, sweet and the higher authorities not are because the process of not squeezing the juice, so can not destroy total flavones in the grape, the heart, brain, blood vessel to the people are useful, the quality guaranteed period limit for length.

Embodiment;

Embodiment 1

1. raw material pulverizing with 100 kilograms of Chinese sorghums, is filtered by 20 hole sizers;

2. batching, with 20 kilograms of the Chinese sorghums after filtering, 6 kilograms in vinasse, 55 kilograms on rice husk and water mix, and make compound, make that its starch concentration is 14～16%, acidity is 0.6～0.8, material moistening moisture is 48～50%;

3. boiling gelatinization, normal pressure steams compound 20～30 minutes, kills assorted bacterium, and the requirement of boiling is that outward appearance is steamed thoroughly, and ripe and sticking, interior nothing is given birth to the heart;

4. cool off, with the compound that cooks, use and raise slag or the method for the slag that dries in the air, make material cooling rapidly, in the time of 5～10 ℃, the product temperature should be reduced to 30～32 ℃ as if temperature, and in the time of 10～15 ℃, the product temperature should be reduced to 25～28 ℃ as if temperature;

5. mix unstrained spirits, raise adding song and distiller's yeast when drying in the air slag, the consumption of distiller's yeast is 10% of the wine brewing compound, and the distiller's yeast consumption is generally 5% of total charging capacity, and the moisture content of unstrained spirits is 58～62% when going into the pond;

6. pit entry fermentation.Unstrained spirits material product temperature is 18～20 ℃ (being no more than 26 ℃ summer) when going into to store,

Dress unstrained spirits material is about 600～660 kilograms in every cubic metre of volume; Fermentation time is 4 days, when the product temperature rises to 36～37 ℃ in the cellar for storing things, finishes fermentation;

7. steaming wine, with the fragrant unstrained spirits heating evaporation that finishes after the fermentation, cooling obtains liquor then, and per hundred kilograms of liquor soaked 6-8 months for 30 kilograms with raisin;

8. pack.

Embodiment 2

1. raw material pulverizing with 20 kilograms of corn fine strains of millet, is filtered by 20 hole sizers;

2. batching, with 20 kilograms of the Chinese sorghums after filtering, 4 kilograms in vinasse, 60 kilograms on rice husk and water mix, and make compound, make that its starch concentration is 14～16%, acidity is 0.6～0.8, material moistening moisture is 48～50%;

3. boiling gelatinization, normal pressure steams compound 20～30 minutes, kills assorted bacterium, and the requirement of boiling is that outward appearance is steamed thoroughly, and ripe and sticking, interior nothing is given birth to the heart;

4. cool off, with the compound that cooks, use and raise slag or the method for the slag that dries in the air, make material cooling rapidly, in the time of 5～10 ℃, the product temperature should be reduced to 30～32 ℃ as if temperature, and in the time of 10～15 ℃, the product temperature should be reduced to 25～28 ℃ as if temperature;

5. mix unstrained spirits, raise adding song and distiller's yeast when drying in the air slag, the consumption of distiller's yeast is 10% of the wine brewing compound, and the distiller's yeast consumption is generally 5% of total charging capacity, and the moisture content of unstrained spirits is 58～62% when going into the pond;

6. pit entry fermentation.Unstrained spirits material product temperature is 18～20 ℃ (being no more than 26 ℃ summer) when going into to store,

Dress unstrained spirits material is about 600～660 kilograms in every cubic metre of volume; Fermentation time is 3 days, when the product temperature rises to 36～37 ℃ in the cellar for storing things, finishes fermentation;

7. steaming wine, with the fragrant unstrained spirits heating evaporation that finishes after the fermentation, cooling obtains liquor then, and per hundred kilograms of liquor soaked 6-8 months for 25 kilograms with raisin;

8. pack.

Claims (1)

1. a production technique vinous is characterized in that;

⑴. raw material pulverizing, with Chinese sorghum, corn, filter by 20 hole sizers;

⑵. batching, with Chinese sorghum, maize raw material after filtering, vinasse, auxiliary material and water are combined together, and starch concentration is 14～16%, acidity is 0.6～0.8, water is 48～50%;

⑶. the boiling gelatinization, normal pressure steamed material 20～30 minutes, killed assorted bacterium;

⑷. cool off, with Chinese sorghum, the corn that cooks, use and raise slag or the method for the slag that dries in the air, make material cooling rapidly, in the time of 5～10 ℃, the product temperature should be reduced to 30～32 ℃ as if temperature, and in the time of 10～15 ℃, the product temperature should be reduced to 25～28 ℃ as if temperature;

⑸. mix unstrained spirits, raise adding song and distiller's yeast when drying in the air slag, the consumption of distiller's yeast is 8～10% of the wine brewing major ingredient, and the distiller's yeast consumption is generally 4～6% of total charging capacity, and the moisture content of unstrained spirits is 58～62% when going into the pond;

. pit entry fermentation, when going into to store unstrained spirits material product temperature 18～20 ℃ (being no more than 26 ℃ summer),

Dress unstrained spirits material is about 600～660 kilograms in every cubic metre of volume, and fermentation time is 3～5 days, when the product temperature rises to 36～37 ℃ in the cellar for storing things, finishes fermentation;

⑺. steam wine, with the fragrant unstrained spirits heating evaporation after the end fermentation, cooling obtains liquor then, and per hundred kilograms of liquor soaked 6-8 months for 25-35 kilograms with raisin;

⑻. packing.