CN102250710A

CN102250710A - Dry red wine with alcohol concentration of 60 degrees and preparation method therefor

Info

Publication number: CN102250710A
Application number: CN2011101600150A
Authority: CN
Inventors: 谢光辉
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-06-15
Filing date: 2011-06-15
Publication date: 2011-11-23

Abstract

Disclosed is dry red wine with an alcohol concentration of 60 degrees and a preparation method therefor. The dry red wine is prepared by the following raw materials: sweet Chinese yeasts and branches, leaves, peel, flesh and seeds of red grapes. The preparation method is as follows: high-quality red grapes are sorted after picked up from comb-like branches; branches and leaves of red grapes are picked out for crushing after short immersion and are squeezed with peel, flesh and seeds of the red grapes; sweet Chinese yeasts are added into the squeezed materials for fermentation; first deposition and barrel changing are carried out after fermentation for three weeks; sweet Chinese yeasts are added again for further fermentation; second deposition and barrel changing are carried out after fermentation for four to six weeks; sweet Chinese yeasts are added again for further fermentation for eight to ten weeks so as to obtain dry red wine with an alcohol concentration of 60 degrees; the dry red wine is packaged into soil jars which are kept air tight and hoarded in underground cellars; the jars are taken out one year later and the dry red wine therein is packed with bottles. The content of sugar and all the indexes of the dry red wine with an alcohol concentration of 60 degrees provided in the invention are in complete accordance with the normal standard of dry red wine and dry white wine with low alcohol concentrations on domestic and overseas market; the dry red wine is the only vintage wine with high purity and high quality in domestic and overseas grape wine brewing industry at present.

Description

60 degree dry red winews and preparation method thereof

Technical field

The present invention relates to dry red winew, particularly a kind of 60 degree dry red winews and preparation method thereof.

Background technology

The dry red winew place of production the earliest, the whole world is a France and Italian, and new-world grape wine originates in countries such as Australia and Chile.Go through the centuries exists a difficult problem always, being exactly dry red winew is lower than under the following situation of 35 degree at alcoholic strength, and its sterilization dynamics is not enough, and staging life is just not long yet, if there is not grape branch stalk leaf again, the tannin that the dry red winew that is produced also influences mouthfeel exists.That staging life, can be shorter, and the staging life that tannin is low is no more than 3-5 usually, and whether tannin content decision grape wine prolonged anti-Tibetan.Existing alcoholic strength vinous is low, whole world dry red winew has only about 20 degree, so its fragrance and weak flavor, the various nutritive ingredients of low dry red winew are than the low 2-3 of 60 degree dry red winews doubly, its mineral substance and various trace elements also can not show a candle to 60 degree dry red winews.

Summary of the invention

The object of the present invention is to provide a kind of 60 degree dry red winews and preparation method thereof, it is on the basis of tradition wine brewing secret recipe " Dragon Lord book on Chinese herbal medicine; the yeast preparation " scheme of our man of Yi nationality, the high-quality grape is categorized into a stalk, leaf, skin, meat, son, the elite part is provided, processes, extract brew repeatedly and form.Make the contained sugar part of 60 degree dry red winews and every index not only meet the normal standard of low extra dry red wine, Dry white wine on the domestic and international market fully, and be the unique high purity of at present domestic and international vinify industry, high-quality good wine.

Formation of the present invention: a kind of 60 degree dry red winews and preparation method thereof, it is characterized in that: it is made by the following weight proportion raw material, sweet yeast for brewing rice wine 0.2-3%, red grape branch stalk 2-3%, red grape leaf 2-3%, red grape skin 20-25%, red grape meat 60-65%, the sub-8-10% of red grape; Its preparation method is: the high-quality red grape fruit grain after the collection is taken off classification from the branch stalk of comb shape, tell red grape branch stalk after 20 minutes with 15-20 ℃ of water logging bubble, the red grape leaf is pulverized back and red grape skin, red grape meat, after red grape squeezes together, adding 0.2% sweet yeast for brewing rice wine ferments together, ferment and carry out first time precipitation after 3 weeks and change bucket, adding 0.2% sweet yeast for brewing rice wine afterwards again ferments once more, fermentation 4-6 carries out after week precipitating second time and changes bucket, adding 0.2% sweet yeast for brewing rice wine afterwards again ferments once more, fermentation 8-10 required also corresponding raising of alcoholic strength after week, sugar part in the grape wine is also reduced naturally, sugar degree in the dry red winew can not be greater than 4g/L, sedimentary number of times and time are gone up reiteration processing, purification obtains 60 degree dry red winews, seal up for safekeeping with native jar dress after 3 months and store in underground, take out after 1 year carry out bottled.

Compared with the prior art, the present invention is on the basis of man of Yi nationality tradition wine brewing secret recipe " Dragon Lord book on Chinese herbal medicine, yeast preparation " scheme, high-quality red grape after gathering is categorized into a stalk, leaf, skin, meat, son, the elite part is provided respectively, process, extract brew repeatedly and form.

Grape wine is the fruit juice with new fresh grape, and brew forms by fermentation, and its basal component has water, tannin, alcohol, sugar and glycerine, vinic acid and other material.

Water: water is major ingredient vinous, accounts for 70-90%, and the moisture content of 60 degree dry red winews accounts for 40%, and it is the carrier of other material in the grape wine, is the source of grape wine " life ".

Tannin: in the wine making process, the maceration owing to carpopodium, pericarp and seed is dissolved in the grape wine tannin and the pigment that are present in wherein, and its content is generally 1-5g/L.Tannin can influence structure sense vinous and mature characteristic, and whether tannin content decision grape wine prolonged anti-Tibetan, durable the depositing that tannin is high, and 60 degree dry red winews do not need the existence of tannin can forever preserve yet.

Alcohol: it is the primary product that yeast utilizes the sugar in the grape berry to ferment.The content of alcohol is generally 7-16%v/v in the grape wine, but the ethanol content of some natural Sweet wines and Fortified wine can reach 23%v/v, 60 degree dry red winews can directly reach more than 60 degree, alcohol is the upholder of grape wine fragrance and flavour substances, and it also makes grape wine have mellow and the structure sense.

Sugar and glycerine: sugar unleavened part in the berry normally in the grape wine, dry type sugar degree vinous is lower than 4g/L, and the sugar degree in the Sweet wine can reach 80g/L or higher.Glycerine is the main by product of zymamsis, and its content is generally 5-12g/L.Sugar and glycerine all can make the mellow and full and big and fleshy sense of grape drinking utensils.And 60 degree dry red winew sugar degrees only are lower than 4g/L.Also exceed 2-3 doubly than low dry red winew with regard to various nutritive ingredients, its mineral substance and various trace elements also can not show a candle to 60 degree dry red winews.

Vinic acid: grape wine content is low excessively, and then taste is flat, and storage property is poor; On the contrary, too high levels, then the wine body is coarse, thin and weak.Therefore, the composition of acid and content can influence coordination sense vinous and storage property in the grape wine.Acid in the grape wine mainly contains two big classes:

(1) acid of grape berry itself: tartrate, oxysuccinic acid and micro-citric acid;

(2) acid of fermentation generation: lactic acid, succsinic acid and acetic acid.

Other material: in grape wine, also contain much other materials, comprise carbonic acid gas, sulphur trioxide and the multivitamin of trace element, trace as ester class, senior ester, lipid acid, aromatoising substance, several mineral materials: VB1, VB2, VB6, VB12, Vc, Vh, Vp and each seed amino acid.

60 degree dry red winew chromatic colours, as clear as crystal figure makes the people pleasing, pours in the cup, and the fruital aroma sticks nose, and the little band astringent taste of tannin in wine during trial test promotes appetite.All these are in comfortable, the glad state human body, help physical and mental health.

Contain low sugar, vitamin b6 usp, protein three big nutrient substances in the 60 degree dry red winews.24 seed amino acids, multivitamin, mineral substance, these all are the requisite nutrient substances of human body.It can directly be absorbed by the body without digestion in advance.Particularly, often drink an amount of grape wine, to recovery, healthy and beneficial to the weakling.Aldehydes matter in the grape wine and Ao Li multielement, function with high oxidation agent, can prevent the injury of reactive oxygen living in the body metabolism process to human body, injury as DNA in the pair cell and RNA, these injuries are to cause some degenerative disorders, as one of cataract, core barrel blood disease, arteriosclerosis, aged factor.Therefore, often drink an amount of grape wine and have effect anti-aging, that prolong life.Also have following aid digestion function, antiobesity action, inhibition fat absorbing, control retinopathy, improve person in middle and old age's memory, prevent and treat cancer of the stomach, prevent and treat urinary stone disease, Breast Cancer Prevention hyperplasia, prevention person in middle and old age's cardiovascular and cerebrovascular diseases.The birth of 60 degree dry red winews has been filled up " blank " for domestic and international vinify industry, also already wins honour for for Chinese grape wine.

Embodiment

Embodiment 1, high-quality red grape fruit grain after gathering is taken off classification from the branch stalk of comb shape, tell 3% red grape branch stalk after 20 minutes with 15-20 ℃ of water logging bubble, 2% red grape leaf is pulverized the back after 20% red grape skin, 65% red grape meat, 10% red grape squeeze, and the sweet yeast for brewing rice wine of adding 0.2% ferments together.Grape wine is the product that gets by fermentative action, and the contained sugar part of grape will progressively change into alcohol and carbonic acid gas during the fermentation.Therefore, during the fermentation, sugar part will be fewer and feweri, and alcoholic strength then can be more and more higher.By fermenting process slowly, the wine mouthfeel that spawns is careful, and fragrance is mellow and full.Ferment after 3 weeks, carry out precipitating the first time and change bucket, add 0.2% sweet yeast for brewing rice wine afterwards again and ferment once more, fermentation 4-6 carries out after week precipitating second time and changes bucket, adds 0.2% sweet yeast for brewing rice wine afterwards again, ferment once more, 8-10 after week required alcoholic strength also improve accordingly, also reduction naturally of the sugar part in the grape wine, the sugar degree in the dry red winew can not be greater than 4g/L, sedimentary number of times and time are gone up reiteration processing, and purifying resulting is exactly 60 degree dry red winews.Seal up for safekeeping with native jar dress after 3 months and store, take out after 1 year and carry out bottled dispatching from the factory in underground.

Embodiment 2, high-quality red grape fruit grain after gathering is taken off classification from the branch stalk of comb shape, with 15-20 ℃ of water logging bubble tell 2% red grape branch stalk after 20 minutes, 3% red grape leaf is pulverized the back after 25% red grape skin, 60% red grape meat, 8% red grape squeeze, add 0.2% sweet yeast for brewing rice wine and ferment together.Ferment after 3 weeks, carry out precipitating the first time and change bucket, add 0.2% sweet yeast for brewing rice wine afterwards again, ferment once more, fermentation 4-6 carries out after week precipitating second time and changes bucket, adds 0.2% sweet yeast for brewing rice wine afterwards again, ferments once more, 8-10 is after week in fermentation, the also corresponding raising of required alcoholic strength, the sugar part in the grape wine is also reduced naturally, and the sugar degree in the dry red winew can not be greater than 4g/L, sedimentary number of times and time are gone up reiteration processing, purify to obtain 60 degree dry red winews.Seal up for safekeeping with native jar dress after 3 months and store, take out after 1 year and carry out bottled dispatching from the factory in underground.

Claims

1. spend dry red winew and preparation method thereof for one kind 60, it is characterized in that: it is made by the following weight proportion raw material, sweet yeast for brewing rice wine 0.2-3%, red grape branch stalk 2-3%, red grape leaf 2-3%, red grape skin 20-25%, red grape meat 60-65%, the sub-8-10% of red grape; Its preparation method is: the high-quality red grape fruit grain after the collection is taken off classification from the branch stalk of comb shape, tell red grape branch stalk after 20 minutes with 15-20 ℃ of water logging bubble, the red grape leaf is pulverized back and red grape skin, red grape meat, after red grape squeezes together, adding 0.2% sweet yeast for brewing rice wine ferments together, ferment and carry out first time precipitation after 3 weeks and change bucket, adding 0.2% sweet yeast for brewing rice wine afterwards again ferments once more, fermentation 4-6 carries out after week precipitating second time and changes bucket, adding 0.2% sweet yeast for brewing rice wine afterwards again ferments once more, fermentation 8-10 required also corresponding raising of alcoholic strength after week, sugar part in the grape wine is also reduced naturally, sugar degree in the dry red winew can not be greater than 4g/L, sedimentary number of times and time are gone up reiteration processing, purification obtains 60 degree dry red winews, seal up for safekeeping with native jar dress after 3 months and store in underground, take out after 1 year carry out bottled.