CN102181334A - Onion beard grape wine and preparation process thereof - Google Patents
Onion beard grape wine and preparation process thereof Download PDFInfo
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- CN102181334A CN102181334A CN 201110089339 CN201110089339A CN102181334A CN 102181334 A CN102181334 A CN 102181334A CN 201110089339 CN201110089339 CN 201110089339 CN 201110089339 A CN201110089339 A CN 201110089339A CN 102181334 A CN102181334 A CN 102181334A
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Abstract
The invention relates to an onion beard grape wine and a preparation process thereof, belonging to the technical field of grape wind brewing. The invention discloses an onion beard grape wind technology, adopting the following main raw materials in percentage by weight: 70-90% of fresh grape, 5-20% of onion beard and 5-15% of Chinese date. The onion beard grape wine is brewed by the following brewing procedures of: 1, pulping and mixing; 2, alcoholic fermentation; 3, malic acid-lactic acid fermentation; 4, oak bucket storage; and 5, stabilizing, and finally filtering, filling and storing in bottles. The onion beard health care grape wine provided by the invention is brewed by an advanced technology, can be used for regulating blood fat and improving immunity after drunk for a long time and has obvious assisted effect on heart cerebrovascular diseases.
Description
Technical field
The present invention relates to the wine making technical field, being specifically related to a kind of green onion must grape wine and fabricating technology thereof.
Background technology
Grape wine is to be raw material with new fresh grape or Sucus Vitis viniferae, forms through all or part of fermentation brew, contains the fermented wine of certain alcoholic strength.Effects such as grape wine has nourishing, it is neural, aid digestion to regulate, prevent angiocardiopathy, perfect the internal organ function, sterilization, anti-ageing, fat-reducing are drunk for a long time in right amount, and human body is had health-care effect preferably.Grape wine also is a kind of artwork, no matter you be soon, nasil or mouthful taste, can both experience its charming part deeply.Grape wine has obtained human consumer's favor with health, the fashion of uniqueness.
Because factors such as weather condition, cultivation management; phenomenons such as the grape maturity degree is not enough, sugar degree is low usually can appear; such Sucus Vitis viniferae will be adjusted sugar part before fermentation, generally adopt the method for adding white sugar to improve pol in the production, but does influence quality vinous like this.This patent proposes to replace white sugar to carry out brewing grape wine as sugared source with dried date.
Red date has another name called date.Extremely sweet, bright jujube contains sugar 20%～40%, and dried jujube contains sugar 55%～87%, and nutritious, local flavor is very good.Red date is added in the Wine Grape juice, both can improve pol, can make the date flavor compound obtain dipping utilization during the fermentation again.
Shallot, green onion section per nnial herb.Top is green green onion leaf, and the bottom is that white is very light blue, and root is the white fibrous root of growing thickly.Shallot whole strain from the leaf to the root all is precious, can be rated as good vegetables good medicine.The green onion leaf contains very high plant polyphenol, and antioxidant effect is good; Very light bluely contain very high polysaccharide body, preventing cardiovascular disease, digestion and respiratory system disease are effective; Polyphenol, protein, the polysaccharide body burden of green onion palpus, it is very light blue all to surpass the green onion leaf.Green onion must also contain plant sterol, can reduce Total Cholesterol in Serum and low-density lipoprotein.The nutrition of green onion palpus is far away super pale yellowish green very light blue, can improve body immunity by regulating blood fat, should in time be developed as protective foods, changes the situation that present green onion must always be dropped when the cooking.
Grape, shallot, red date all are the important cash crop in Shandong Province.Yantai is the seventh-largest grape seashore producing region, the world; The Zhangqiu, Shandong is maximum shallot plantation, processing, export base of China, and the Zhangqiu shallot is represented the big Chinese parasol tree of kind, and what the high yield individual plant was heavy reaches 1.5 kilograms, and 2 meters of plant heights, are described as " king in the green onion " by long 0.8 meter in vain; Shandong Province's red date output occupies the whole nation the second, and Tai Ningyang date is one of Mount Taishan three big special products, represents the kind circle red, and jujube is big extremely sweet, has won fame both at home and abroad.
Research and develop the deep process technology of famous-brand and high-quality special agricultural-food, crucial meaning is arranged.
Summary of the invention
The objective of the invention is to provide a kind of at above-mentioned deficiency is the green onion palpus grape wine of main raw material with grape, green onion palpus, date.Both developed shallot must, the date resource, the nutritive ingredient that grape wine has been increased.
Another object of the present invention provides this green onion must preparation of wine.
Summary of the invention
With fresh grape, shallot palpus, dried date, through following brew operation: 1, slurrying with mix, 2, zymamsis, 3, oxysuccinic acid one lactic fermentation, 4, oak barrel stores, 5, stability handles, the grape wine color that leads at last is ruby red deeply, the smell of fruits is very sweet, and the plentiful coordination of vinosity is nutritious.
Detailed Description Of The Invention
Purpose of the present invention is achieved through the following technical solutions: this health wine, and used main raw material and weight percent thereof are:
Fresh grape 70～90
Shallot palpus 5～20
Dried date 5～15
This health wine, used main raw material and weight percent thereof are:
Fresh grape 75～85
Shallot palpus 10～15
Dried date 7～10
This health wine, used main raw material and optimum weight per-cent are:
Fresh grape 80
Shallot palpus 12
Dried date 8
The used fresh grape of this grape wine of brew is the French famous grape variety of making wine Cabernet Sauvignon (CABERNET-SAUVIGNON) of Chinese Yantai plantation.
The used shallot of this grape wine of brew is the big Chinese parasol tree of Chinese famous Zhangqiu green onion breed.
The used date of this grape wine of brew is that Chinese famous Ningyang date kind circle is red.
The preparation method of this health wine is:
(1) slurrying with mix: at first fresh grape being gone to obstruct the back fragmentation, to get grape slurry standby; Dried date is dipped to the stoning fragmentation of the softening back of tissue bulking in 95 ℃ water to get the date slurry standby; The extraction shallot is must extracting solution standby shallot must be soaked 15～30 days in 30～40 degree wine spirit essences after; Then above-mentioned each juice is put into the mash-back thorough mixing in proportion.
(2) zymamsis: the sulfurous gas that in step (1) mash-back, adds 25～35mg/L in the well-mixed juice, add 100～150mg/L active dry yeast, under the condition of 25～28 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag in 5～7 days, enter later stage fermentation then, fermentation ends when residual sugar is lower than 4～5g/L, the sealing store grape fermentation wine.
(3) malo-lactic fermentation: the grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer pH value to 3.0～3.4 backs to insert active dried milk-acid bacteria, under the condition of 18～20 ℃ of temperature, carry out oxysuccinic acid one lactic fermentation 10～15 days; After oxysuccinic acid disappears, call in the sulfurous gas oxidation inhibitor of 40～50mg/L immediately, filter Fructus Vitis viniferae wine base.
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in Europe or the Chinese oak barrel and is stored, make the aldehydes matter in the oak barrel be melted in the Fructus Vitis viniferae wine base fully, period of storage was controlled between 0.6～2 year, the ambient moisture of storing is controlled at 70～80%, and temperature is controlled between 12～18 ℃.
(5) stability is handled: store finish after, the Fructus Vitis viniferae wine base that adopts different oak barrel to store mixed blends, and adopt under the bentonite of 0.6～1.2g/L the polygalacturonase of glue and 0.1～0.2g/kg to handle, carry out diatomite filtration then.Under-4～-5 ℃ temperature condition, carry out 6～12 days freezing treatment then.Coldly steady carry out cardboard filter after qualified, carry out the Sterile Filtration of 0.45u microporous membrane before the bottling, last can, bottle storage.
Through relevant department according to the GB/T15038-94 standard test, the precision 10～12%v/v of this wine, total reducing sugar＜5g/L, total acid 5～6g/L, volatile acid＜0.8g/L, free SO
2＜18mg/L.
The reference amount of drinking: a 50～100ml, 1～2 time on the one.Long-term drinking can be promoted longevity, and improves immune function of human body, especially cardiovascular and cerebrovascular diseases is had significant auxiliary curative effect.
Beneficial effect
Green onion must contain abundant polyphenol, protein, polysaccharide body, plant sterol, can improve immunizing power by regulating blood fat.Red date is referred to as " natural complex ball " by medical circle, have nourishing the stomach, invigorating the spleen, enrich blood, supplementing QI for promoting the production of body fluid, the function of promoting longevity.
The present invention makes grape, shallot palpus, red date three's characteristics be able to combination, adopt advanced preparation technology, both kept characteristic vinous, added the nutritive ingredient that green onion palpus, date have again, the grape wine color that spawns is ruby red deeply, and the smell of fruits is very sweet, the plentiful coordination of vinosity, nutritious, especially cardiovascular and cerebrovascular diseases is had significant auxiliary curative effect.
Embodiment
Embodiment 1
Select 900 kilograms of fresh grapes for use, 50 kilograms of shallot palpuses, 50 kilograms of dried dates.
The preparation method is:
(1) slurrying with mix: at first fresh grape being gone to obstruct the back fragmentation, to get grape slurry standby; Dried date is dipped to the stoning fragmentation of the softening back of tissue bulking in 95 ℃ water to get the date slurry standby; The extraction shallot is must extracting solution standby shallot must be soaked 30 days in 30 degree wine spirit essences after; Then above-mentioned each juice is put into the mash-back thorough mixing in proportion.
(2) zymamsis: the sulfurous gas that in step (1) mash-back, adds 25mg/L in the well-mixed juice, add the 150mg/L active dry yeast, under the condition of 28 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag in 5 days, enter later stage fermentation then, fermentation ends when residual sugar is lower than 5g/L, the sealing store grape fermentation wine.
(3) oxysuccinic acid one lactic fermentation: the grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer pH value to 3.0 back to insert active dried milk-acid bacteria, under the condition of 18 ℃ of temperature, carry out oxysuccinic acid one lactic fermentation 15 days; After oxysuccinic acid disappears, call in the sulfurous gas oxidation inhibitor of 40mg/L immediately, filter Fructus Vitis viniferae wine base.
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in the Chinese oak barrel and is stored, and the ambient moisture of storage is controlled at 80%, and temperature is controlled at 18 ℃, period of storage 0.6 year.
(5) stability is handled: store finish after, the Fructus Vitis viniferae wine base that adopts different oak barrel to store mixed blends, and adopt under the bentonite of 0.6/L the polygalacturonase of glue and 0.2g/kg to handle, carry out diatomite filtration then.Under-4～-5 ℃ temperature condition, carry out 6 days freezing treatment then.Coldly steady carry out diatomite filtration, cardboard filter again after qualified, carry out the Sterile Filtration of 0.45u microporous membrane before the bottling, last can, bottle storage.
Embodiment 2
Select 750 kilograms of fresh grapes for use, 150 kilograms of shallot palpuses, 100 kilograms of dried dates.
The preparation method is:
(1) slurrying with mix: at first fresh grape being gone to obstruct the back fragmentation, to get grape slurry standby; Dried date is dipped to the stoning fragmentation of the softening back of tissue bulking in 95 ℃ water to get the date slurry standby; The extraction shallot is must extracting solution standby shallot must be soaked 15 days in 38 degree wine spirit essences after; Then above-mentioned each juice is put into the mash-back thorough mixing in proportion.
(2) zymamsis: the sulfurous gas that in step (1) mash-back, adds 35mg/L in the well-mixed juice, add the 120mg/L active dry yeast, under the condition of 26 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag in 6 days, enter later stage fermentation then, fermentation ends when residual sugar is lower than 4g/L, the sealing store grape fermentation wine.
(3) oxysuccinic acid one lactic fermentation: the grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer pH value to 3.4 back to insert active dried milk-acid bacteria, under the condition of 20 ℃ of temperature, carry out oxysuccinic acid one lactic fermentation 10 days; After oxysuccinic acid disappears, call in the sulfurous gas oxidation inhibitor of 50mg/L immediately, filter Fructus Vitis viniferae wine base.
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in the Chinese oak barrel and is stored, and the ambient moisture of depositing is controlled at 75%, and temperature is controlled at 16 ℃, 1 year storage time.
(5) stability is handled: store finish after, the Fructus Vitis viniferae wine base that adopts different oak barrel to store mixed blends, and adopt under the bentonite of 1.2g/L the polygalacturonase of glue and 0.1g/kg to handle, carry out diatomite filtration then.Under-4～-5 ℃ temperature condition, carry out 10 days freezing treatment then.Coldly steady carry out cardboard filter after qualified, carry out the Sterile Filtration of 0.45u microporous membrane before the bottling, last can, bottle storage.
Embodiment 3
Select 800 kilograms of fresh grapes for use, 120 kg shallot palpus, 80 kilograms of dried dates.
The preparation method is:
(1) slurrying with mix: at first fresh grape being gone to obstruct the back fragmentation, to get grape slurry standby; Dried date is dipped to the stoning fragmentation of the softening back of tissue bulking in 95 ℃ water to get the date slurry standby; The extraction shallot is must extracting solution standby shallot must be soaked 20 days in 36 degree wine spirit essences after; Then above-mentioned each juice is put into the mash-back thorough mixing in proportion.
(2) zymamsis: the sulfurous gas that in step (1) mash-back, adds 32mg/L in the well-mixed juice, add the 100mg/L active dry yeast, under the condition of 25 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag in 7 days, enter later stage fermentation then, fermentation ends when residual sugar is lower than 4.3g/L, the sealing store grape fermentation wine.
(3) oxysuccinic acid one lactic fermentation: the grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer pH value to 3.2 back to insert active dried milk-acid bacteria, under the condition of 19 ℃ of temperature, carry out oxysuccinic acid one lactic fermentation 12 days; After oxysuccinic acid disappears, call in the sulfurous gas oxidation inhibitor of 45mg/L immediately, filter Fructus Vitis viniferae wine base.
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in the European oak barrel and is stored, and the ambient moisture of storage is controlled at 70%, and temperature is controlled at 12 ℃, period of storage 2 years.
(5) stability is handled: store finish after, the Fructus Vitis viniferae wine base that adopts different oak barrel to store mixed blends, and adopt under the bentonite of 0.8g/L the polygalacturonase of glue and 0.2g/kg to handle, carry out diatomite filtration then.Under-4～-5 ℃ temperature condition, carry out 12 days freezing treatment then.Coldly steady carry out cardboard filter after qualified, carry out the Sterile Filtration of 0.45u microporous membrane before the bottling, last can, bottle storage.
Claims (7)
1. health wine is characterized in that used raw material comprises:
Fresh grape 70%～90%
Shallot palpus 5%～20%
Dried date 5%～15%
Above-mentioned per-cent is weight percentage.
2. a kind of health wine according to claim 1 is characterized in that used raw material comprises:
Fresh grape 75%～85%
Shallot palpus 10%～15%
Dried date 7%～10%
Above-mentioned per-cent is weight percentage.
3. a kind of health wine according to claim 1 is characterized in that used raw material comprises:
Fresh grape 80%
Shallot palpus 12%
Dried date 8%
Above-mentioned per-cent is weight percentage.
4. a kind of health wine according to claim 1 is characterized in that described fresh grape is the French grape variety of making wine Cabernet Sauvignon CABERNET-SAUVIGNON of Chinese Yantai plantation.
5. a kind of health wine according to claim 1 is characterized in that said shallot is the big Chinese parasol tree of Chinese Zhangqiu green onion breed.
6. a kind of health wine according to claim 1 is characterized in that said date is that Chinese Ningyang date kind circle is red.
7. the preparation method of a health wine as claimed in claim 1 is characterized in that comprising following processing step:
(1) slurrying with mix: at first fresh grape being gone to obstruct the back fragmentation, to get grape slurry standby; Dried date is dipped to the stoning fragmentation of the softening back of tissue bulking in 95 ℃ water to get the date slurry standby; The extraction shallot is must extracting solution standby shallot must be soaked 15～30 days in 30～40 degree wine spirit essences after; Then above-mentioned each juice is put into the mash-back thorough mixing in proportion;
(2) zymamsis: the sulfurous gas that in step (1) mash-back, adds 25～35mg/L in the well-mixed juice, add 100～150mg/L active dry yeast, under the condition of 25～28 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag in 5～7 days, enter later stage fermentation then, fermentation ends when residual sugar is lower than 4～5g/L, the sealing store grape fermentation wine;
(3) oxysuccinic acid one lactic fermentation: the grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer pH value to 3.0～3.4 backs to insert active dried milk-acid bacteria, under the condition of 18～20 ℃ of temperature, carry out oxysuccinic acid one lactic fermentation 10～15 days; After oxysuccinic acid disappears, call in the sulfurous gas oxidation inhibitor of 40～50mg/L immediately, filter Fructus Vitis viniferae wine base;
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in Europe or the Chinese oak barrel and is stored, make the aldehydes matter in the oak barrel be melted in the Fructus Vitis viniferae wine base fully, period of storage was controlled between 0.6～2 year, the ambient moisture of storing is controlled at 70～80%, and temperature is controlled between 12～18 ℃;
(5) stability is handled: after storing end, the Fructus Vitis viniferae wine base that adopts different oak barrel to store mixed blend, and adopt under the bentonite of 0.6～1.2g/L the polygalacturonase of glue and 0.1～0.2g/kg to handle, carry out diatomite filtration then, under-4～-5 ℃ temperature condition, carry out 6～12 days freezing treatment then, coldly steady carry out cardboard filter after qualified, carry out the Sterile Filtration of 0.45u microporous membrane before the bottling, last can, bottle storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110089339 CN102181334A (en) | 2011-04-11 | 2011-04-11 | Onion beard grape wine and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110089339 CN102181334A (en) | 2011-04-11 | 2011-04-11 | Onion beard grape wine and preparation process thereof |
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| CN102181334A true CN102181334A (en) | 2011-09-14 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103045A (en) * | 2012-12-19 | 2013-05-15 | 山东轻工业学院 | Fistular onion stalk grape wine and brewing technology of same |
| CN103103046A (en) * | 2012-12-19 | 2013-05-15 | 山东轻工业学院 | Momordica grosvenori wine and brewing method thereof |
| CN103122293A (en) * | 2012-12-19 | 2013-05-29 | 山东轻工业学院 | Onion root hair wine and brewing process thereof |
| CN105441246A (en) * | 2015-01-15 | 2016-03-30 | 杨立志 | Red jujube wine making method |
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|---|---|---|---|---|
| CN1515663A (en) * | 2003-08-29 | 2004-07-28 | 杨忠良 | Onion claret and its preparation method |
| CN101067107A (en) * | 2007-04-29 | 2007-11-07 | 蒋越 | Wolfberry fruit-grape wine |
| CN101085970A (en) * | 2007-07-02 | 2007-12-12 | 北京市科威华食品工程技术有限公司 | Micro-ferment onion grape wine process technology |
| CN101250468A (en) * | 2008-03-07 | 2008-08-27 | 中国科学院海洋研究所 | Spirulina grape wine and preparation thereof |
-
2011
- 2011-04-11 CN CN 201110089339 patent/CN102181334A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1515663A (en) * | 2003-08-29 | 2004-07-28 | 杨忠良 | Onion claret and its preparation method |
| CN101067107A (en) * | 2007-04-29 | 2007-11-07 | 蒋越 | Wolfberry fruit-grape wine |
| CN101085970A (en) * | 2007-07-02 | 2007-12-12 | 北京市科威华食品工程技术有限公司 | Micro-ferment onion grape wine process technology |
| CN101250468A (en) * | 2008-03-07 | 2008-08-27 | 中国科学院海洋研究所 | Spirulina grape wine and preparation thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103045A (en) * | 2012-12-19 | 2013-05-15 | 山东轻工业学院 | Fistular onion stalk grape wine and brewing technology of same |
| CN103103046A (en) * | 2012-12-19 | 2013-05-15 | 山东轻工业学院 | Momordica grosvenori wine and brewing method thereof |
| CN103122293A (en) * | 2012-12-19 | 2013-05-29 | 山东轻工业学院 | Onion root hair wine and brewing process thereof |
| CN105441246A (en) * | 2015-01-15 | 2016-03-30 | 杨立志 | Red jujube wine making method |
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Application publication date: 20110914 |