CN102311898A - Decocted wine with ethnic flavor - Google Patents
Decocted wine with ethnic flavor Download PDFInfo
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- CN102311898A CN102311898A CN201110279552A CN201110279552A CN102311898A CN 102311898 A CN102311898 A CN 102311898A CN 201110279552 A CN201110279552 A CN 201110279552A CN 201110279552 A CN201110279552 A CN 201110279552A CN 102311898 A CN102311898 A CN 102311898A
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- 238000000034 method Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
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Abstract
The invention relates to a decocted wine (Meisailaisi) with ethnic flavor. The wine is prepared by using Xinjiang Hetian red grapes as a base wine, adding accessories of red date juice, red date honey, xylose powder, syrup, citric acid liquid and purified water, or of herbacistanches juice, xylose powder, syrup and citric acid liquid, or of matrimony vine juice, xylose powder, syrup and citric acid liquid, or of safflower juice, xylose powder, syrup and citric acid liquid, or of rose juice, honey, xylose powder, tannic acid, rose essence, syrup and citric acid liquid, and decocting an obtained mixture. The wine (Meisailaisi) is turbid and uniform and has precipitate when stored for a long time; the wine has a brown red or golden color, unique, pure and harmonious fragrance, sour-sweet and agreeable taste and a unique style.
Description
Technical field
The present invention relates to a kind of wine (Uighur transliteration Mei Sailaisi wine) of the national style that boils.
Background technology
The wine of the national style that boils (Uighur transliteration Mei Sailaisi wine), Mei Sailaisi originates in Xinjiang Minorities a kind of good wine among the people.The Islam believer claims that Musailesi (Mei Sailaisi) is Sucus Vitis viniferae, medicine or medicinal liquor.Middle Ages, poet's ohmad Er Haiyamu claimed that Musailesi is a grape blood in its " samba is according to collection "; The Uighurs of Awat County, Xinjiang is called and buys according to (wine) or Xia Lapu (good wine); Claim Musailesi Mai Zhapu with the field people, and more people addresses sb. disrespectfully by name---Mu Seles.
Mei Sailaisi is Uygur nationality's tradition drink, the textual criticism of having no way of for a long time that it is historical.It has special status in Uygur's life.The working method of ancient Mei Sailaisi is to clean up red grape; Be contained in the cloth bag, bifurcation is treaded juice in bare feet, with iron pan slow fire infusion several hours; Pour spontaneous fermentation in the jar into, fermentations together such as the someone can take the circumstances into consideration to put in and rue greatly, deer whip, pigeon meat, safflower, rose.
Being defined as of Mei Sailaisi wine: with the field red grape be raw material, through squeezing, infusion, form through spontaneous fermentation and to have organic components such as certain alcoholic strength, volatile acid, keep genuine Mei Sailaisi wine.
Mei Sailaisi is the transliteration of Uighur, the also solemn Seles of translations, Musa's Lay think of etc., system refer to by broken with the field red grape, separates, concentrate, process the drink that contains low-alcoholic through spontaneous fermentation, belong to other drinks that ferments in the fruit wine.
Modern Mei Sailaisi is keeping traditional technology, discards the dross and selects the essential, and makes that product is much cleaner, safety, nutrition, characteristic.
Summary of the invention
The object of the invention is; A kind of wine (Mei Sailaisi) of the national style that boils is provided; Be by the hotan red grape as basic wine, add auxiliary material jujube juice, red date honey, xylose powder, syrup, citric acid solution and pure water again, or rue greatly juice, xylose powder, syrup and citric acid solution; Or matrimony vine juice, xylose powder, syrup and citric acid solution; Or safflower juice, xylose powder, syrup and citric acid solution, or rose-juice, honey, xylose powder, Weibull, rose, syrup and citric acid solution process, and this wine (Mei Sailaisi) clarity: muddiness is put evenly, for a long time and is allowed deposition; Color and luster: red-brown, golden yellow; Fragrance: pure, the coordination of unique fragrance, fragrance; Flavour: sour and sweet palatability; Has peculiar style.
The wine of a kind of national style that boils of the present invention; Be as basic wine by the hotan red grape; Add auxiliary material jujube juice, red date honey, xylose powder, syrup, citric acid solution and pure water again, or rue greatly juice, xylose powder, syrup and citric acid solution, or matrimony vine juice, xylose powder, syrup and citric acid solution; Or safflower juice, xylose powder, syrup and citric acid solution; Or rose-juice, honey, xylose powder, Weibull, rose, syrup and citric acid solution process, and wherein the volume ratio of each component is basic wine 53-80%, auxiliary material jujube juice 22%, red date honey 1%, xylose powder 0.2%, syrup 13.8%, citric acid solution 2% and pure water surplus; Base wine 53-80%, auxiliary material rue greatly juice 2%, xylose powder 0.2%, syrup 15.9% and citric acid solution 1.9%; Base wine 53-80%, auxiliary material matrimony vine juice 4%, xylose powder 0.2%, syrup 14.2% and citric acid solution 1.6%; Base wine 53-80%, auxiliary material safflower juice 4%, xylose powder 0.2%, syrup 14%, citric acid solution 1.8%; Base wine 53-80%, auxiliary material rose-juice 0.6%, honey 1%, xylose powder 0.2%, Weibull 0.02%, Muscat Hamburg 0.04%, syrup 17.04% and citric acid solution 1.1%, concrete operations follow these steps to carry out:
A, employing and field red grape through crusher in crushing, take out Normal juice; Poured in the pot slow fire infusion into 8 hours, pulp is dense thick, sugar degree >=25%; After cooling, put into fermentor tank, thermophilic fermentation, leavening temperature 30-35 ℃; Time 1-3 month, change storage period then over to, alcoholic strength v/v is that 13-14% can obtain basic wine;
B, with red date, rue greatly, to use concentration by volume respectively be that the 18-20% edible ethanol soaked 3 months for matrimony vine, safflower or rosebud, its ratio is 1: 5-20, soaking temperature are room temperature;
C, the basic wine of step a and step b auxiliary material jujube juice, red date honey, xylose powder, syrup, citric acid solution and pure water preparation are obtained red date wine; Basic wine and the juice that rues greatly, xylose powder, syrup and citric acid solution are prepared the wine that rued greatly; Basic wine and matrimony vine juice, xylose powder, syrup and citric acid solution preparation are obtained wolfberry wine; Basic wine and safflower juice, xylose powder, syrup and citric acid solution preparation are obtained safflower wine; Basic wine and rose-juice, honey, xylose powder, Weibull, rose, syrup and citric acid solution preparation are obtained rose wine.
Described syrupy pol is 48%, and the acidity of citric acid solution is 10%.
A kind of making method vinous of the national style that boils follows these steps to carry out:
A, employing and field red grape through crusher in crushing, take out Normal juice; Poured in the pot slow fire infusion into 8 hours, pulp is dense thick, sugar degree >=25%; After cooling, put into fermentor tank, thermophilic fermentation, leavening temperature 30-35 ℃; Time 1-3 month, change storage period then over to, alcoholic strength v/v is that 13-14% can obtain basic wine;
B, with red date, rue greatly, matrimony vine, safflower or rosebud use concentration to soak 3 months as the edible ethanol of 18-20% by volume respectively, its ratio is 1: 5-20, soaking temperature are room temperature;
C, by volume with basic wine 53-80% and step b auxiliary material jujube juice 22%, red date honey 1%, xylose powder 0.2%, syrup 13.8%, citric acid solution 2% and the pure water surplus of step a; Or auxiliary material rue greatly juice 2%, xylose powder 0.2%, syrup 15.9% and citric acid solution 1.9%; Or auxiliary material matrimony vine juice 4%, xylose powder 0.2%, syrup 14.2% and citric acid solution 1.6%; Or auxiliary material safflower juice 4%, xylose powder 0.2%, syrup 14%, citric acid solution 1.8%; Or auxiliary material rose-juice 0.6%, honey 1%, xylose powder 0.2%, Weibull 0.02%, Muscat Hamburg 0.04%, syrup 17.04% and citric acid solution 1.1% carry out boiling 1 time respectively; Time is 15 minutes, filters bottling; Boil wine again 1 time; Time is to get final product in 15 minutes, and wherein syrupy pol is 48%, and the acidity of citric acid solution is 10%.
The wine of a kind of national style that boils of the present invention (Mei Sailaisi) is with other difference vinous:
Raw material is different: the wine of the national style that boils (Mei Sailaisi), and the grape of employing is " and Tian Hong ", is that system is done or Table Grape; " and Tian Hong " grape sugar content is high, and is late-maturing, pink; Belong to hotly, it can make high-grade Mei Sailaisi, but can not make high-grade wine;
Color and luster is special: the wine of the national style that boils (Mei Sailaisi) is light brown red, little muddiness, and like fruit juice, other wine is limpid transparent;
Special mouthfeel: the wine of the national style that boils (Mei Sailaisi) mouthfeel is aging mellow simple and unsophisticated, the ageing flavour; Other wine does not possess this next taste that cooks;
The wine of the national style that boils (Mei Sailaisi) does not have national standard, has only Xinjiang provincial standard or company standard.And the wine that circulates on the market has the national standard defined;
The production technique of the wine of the national style that boils (Mei Sailaisi), production unit and other red wine production process equipment have bigger difference, and Mei Sailaisi wants to boil wine three times, be ripe wine, and other wine can not boil, the wine of making a living (bright wine); Mei Sailaisi is spontaneous fermentation, and other wine is the artificial fermentation.
The wine of a kind of national style that boils of the present invention (Mei Sailaisi) does not add artificial active dry yeast in making processes, and by mikrobes such as wild yeast on " and Tian Hong " grape epidermis in temperature 30-35 ℃ spontaneous fermentation.
Embodiment
Embodiment 1
A, employing and field red grape 100kg through crusher in crushing, take out Normal juice, pour in the pot slow fire infusion into 8 hours, and pulp is dense thick; Sugar degree >=25% is put into fermentor tank after cooling, thermophilic fermentation, and leavening temperature 30-35 ℃, through 1-3 month fermentation; Formed basic wine (finished product Mei Sailaisi wine), can drink, the storage wine time is long more, more than 1 year, drinks best results; The alcoholic strength 13-14% (v/v) of base wine gives off a strong fragrance, and mouthfeel is mellow, and is evenly muddy;
B, will to use concentration through the red date 1: 5 by volume after the baking be to soak 3 months under 18% the edible ethanol room temperature, obtains jujube juice;
C, be that 48% syrup 13.8%, acidity are that 10% citric acid solution 2% and pure water surplus are boiled wine 1 time with the basic wine of step a 53% and step b auxiliary material jujube juice 22%, red date honey 1% (commercially available), xylose powder 0.2%, pol by volume; Time is 15 minutes; Filter; Boil wine after the bottling again 1 time, the time is 15 minutes, can obtain red date wine (red date Mei Sailaisi).
Embodiment 2
A, employing and field red grape 100kg through crusher in crushing, take out Normal juice, pour in the pot slow fire infusion into 8 hours, and pulp is dense thick; Sugar degree >=25% is put into fermentor tank after cooling, thermophilic fermentation, and leavening temperature 30-35 ℃, through 1-3 month fermentation; Formed basic wine (finished product Mei Sailaisi wine), can drink, the storage wine time is long more, more than 1 year, drinks best results; The alcoholic strength 13-14% (v/v) of base wine gives off a strong fragrance, and mouthfeel is mellow, and is evenly muddy;
B, with the fresh section that rues greatly, using concentration in 1: 10 by volume is to soak 3 months juice that rued greatly under 19% the edible ethanol room temperature;
C, be that 48% syrup 15.9% and acidity are that 10% citric acid solution 1.9% boils wine 1 time with rue greatly juice 2%, xylose powder 0.2%, pol of the basic wine of step a 80% and step b auxiliary material by volume; Time is 15 minutes; Filter; Boil wine after the bottling again 1 time, the time is 15 minutes, the wine that can be rued greatly (Mei Sailaisi rues greatly).
Embodiment 3
A, employing and field red grape 100kg through crusher in crushing, take out Normal juice, pour in the pot slow fire infusion into 8 hours, and pulp is dense thick; Sugar degree >=25% is put into fermentor tank after cooling, thermophilic fermentation, and leavening temperature 30-35 ℃, through 1-3 month fermentation; Just formed basic wine (finished product Mei Sailaisi wine), can drink, the storage wine time is long more, more than 1 year, drinks best results; The alcoholic strength 13-14% (v/v) of base wine gives off a strong fragrance, and mouthfeel is mellow, and is evenly muddy;
It is to soak under 20% the edible ethanol room temperature to obtain matrimony vine juice in 3 months that b, matrimony vine that will be were then used concentration in 1: 15 by volume;
C, be that 48% syrup 14.2% and acidity are that 10% citric acid solution 1.6% boils wine 1 time with the basic wine of step a 80% and step b auxiliary material matrimony vine juice 4%, xylose powder 0.2%, pol by volume; Time is 15 minutes; Filter; Boil wine after the bottling again 1 time, the time is 15 minutes, can obtain wolfberry wine (matrimony vine Mei Sailaisi).
Embodiment 4
A, employing and field red grape 100kg through crusher in crushing, take out Normal juice, pour in the pot slow fire infusion into 8 hours, and pulp is dense thick; Sugar degree >=25% is put into fermentor tank after cooling, thermophilic fermentation, and leavening temperature 30-35 ℃, through 1-3 month fermentation; Just formed basic wine (finished product Mei Sailaisi wine), can drink, the storage wine time is long more, more than 1 year, drinks best results; The alcoholic strength 13-14% (v/v) of base wine,, give off a strong fragrance, mouthfeel is mellow, and is evenly muddy;
B, will be then rosebud to use concentration in 1: 20 by volume be to soak under 20% the edible ethanol room temperature to obtain rosebud juice in 3 months;
C, be that 48% syrup 17.04% and acidity are that 10% citric acid solution 1.1% boils wine 1 time with the basic wine of step a 80% and step b auxiliary material rose-juice 0.6%, honey 1%, xylose powder 0.2%, Weibull 0.02%, Muscat Hamburg 0.04%, pol by volume; Time is 15 minutes; Filter; Boil wine after the bottling again 1 time, the time is 15 minutes, can obtain Rose wine (Rose Mei Sailaisi).
Embodiment 5
A, employing and field red grape 100kg through crusher in crushing, take out Normal juice, pour in the pot slow fire infusion into 8 hours, and pulp is dense thick; Sugar degree >=25% is put into fermentor tank after cooling, thermophilic fermentation, and leavening temperature 30-35 ℃, through 1-3 month fermentation; Just formed basic wine (finished product Mei Sailaisi wine), can drink, the storage wine time is long more, more than 1 year, drinks best results; The alcoholic strength 13-14% (v/v) of base wine,, give off a strong fragrance, mouthfeel is mellow, and is evenly muddy;
B, fine safflower 1: 13 is by volume used concentration is to soak under 19% the edible ethanol room temperature to obtain safflower juice in 3 months;
C, by volume with the basic wine of step a 80% and step b auxiliary material safflower juice 4%; Xylose powder 0.2%, pol are that 48% syrup 14%, acidity are that 10% citric acid solution 1.8% boils wine 1 time; Time is 15 minutes, filters, and boils wine after the bottling again 1 time; Time is 15 minutes, can obtain safflower wine (safflower Mei Sailaisi).
The red date Mei Sailaisi that is obtained by embodiment 1-embodiment 5, the Mei Sailaisi that rues greatly, matrimony vine Mei Sailaisi, safflower Mei Sailaisi, Rose Mei Sailaisi operative norm: Q/HFTY0003S-2010." Mei Sailaisi " company standard, its leading indicator: clarity: muddiness is put evenly, for a long time and is allowed deposition; Color and luster: red-brown, golden yellow, fragrance: pure, the coordination of unique fragrance, fragrance; Flavour: sour and sweet palatability; Happy: as to have the peculiar style of these article; Alcoholic strength: 8.0-15.0%vol, total reducing sugar>=10g/L, Titrable acid 3.0-8.0g/L, iron≤30.0mg/L, dried soaking>=17.0g/L, Total sulfur dioxide≤250mg/L.
Claims (3)
1. the wine of a national style that boils; It is characterized in that it being as basic wine by the hotan red grape; Add auxiliary material red date extract, red date honey, xylose powder, syrup, citric acid solution and pure water again; Or rue greatly juice, xylose powder, syrup and citric acid solution; Or matrimony vine juice, xylose powder, syrup and citric acid solution, or safflower juice, xylose powder, syrup and citric acid solution, or rose-juice, honey, xylose powder, Weibull, rose, syrup and citric acid solution are processed; Wherein the volume ratio of each component is basic wine 53-80%, auxiliary material jujube juice 22%, red date honey 1%, xylose powder 0.2%, syrup 13.8%, citric acid solution 2% and pure water surplus; Base wine 53-80%, auxiliary material rue greatly juice 2%, xylose powder 0.2%, syrup 15.9% and citric acid solution 1.9%; Base wine 53-80%, auxiliary material matrimony vine juice 4%, xylose powder 0.2%, syrup 14.2% and citric acid solution 1.6%; Base wine 53-80%, auxiliary material safflower juice 4%, xylose powder 0.2%, syrup 14%, citric acid solution 1.8%; Base wine 53-80%, auxiliary material rose-juice 0.6%, honey 1%, xylose powder 0.2%, Weibull 0.02%, Muscat Hamburg 0.04%, syrup 17.04% and citric acid solution 1.1%, concrete operations follow these steps to carry out:
A, employing and field red grape through crusher in crushing, take out Normal juice; Poured in the pot slow fire infusion into 8 hours, pulp is dense thick, sugar degree >=25%; After cooling, put into fermentor tank, thermophilic fermentation, leavening temperature 30-35 ℃; Time 1-3 month, change storage period then over to, alcoholic strength v/v is that 13-14% can obtain basic wine;
B, with red date, rue greatly, matrimony vine, safflower or rosebud use concentration to soak 3 months as the edible ethanol of 18-20% by volume respectively, its ratio is 1: 5-20, soaking temperature are room temperature;
C, the basic wine of step a and step b auxiliary material jujube juice, red date honey, xylose powder, syrup, citric acid solution and pure water preparation are obtained red date wine; Basic wine and the juice that rues greatly, xylose powder, syrup and citric acid solution are prepared the wine that rued greatly; Basic wine and matrimony vine juice, xylose powder, syrup and citric acid solution preparation are obtained wolfberry wine; Basic wine and safflower juice, xylose powder, syrup and citric acid solution preparation are obtained safflower wine; Basic wine and rose-juice, honey, xylose powder, Weibull, rose, syrup and citric acid solution preparation are obtained rose wine.
2. the wine of the national style that boils according to claim 1 is characterized in that described syrupy pol is 48%, and the acidity of citric acid solution is 10%.
3. the making method vinous of a national style that boils is characterized in that following these steps to carrying out:
A, employing and field red grape through crusher in crushing, take out Normal juice; Poured in the pot slow fire infusion into 8 hours, pulp is dense thick, sugar degree >=25%; After cooling, put into fermentor tank, thermophilic fermentation, leavening temperature 30-35 ℃; Time 1-3 month, change storage period then over to, alcoholic strength v/v is that 13-14% can obtain basic wine;
B, with red date, rue greatly, matrimony vine, safflower or rosebud use concentration to soak 3 months as the edible ethanol of 18-20% by volume respectively, its ratio is 1: 5-20, soaking temperature are room temperature;
C, by volume with basic wine 53-80% and step b auxiliary material jujube juice 22%, red date honey 1%, xylose powder 0.2%, syrup 13.8%, citric acid solution 2% and the pure water surplus of step a; Or auxiliary material rue greatly juice 2%, xylose powder 0.2%, syrup 17.7% and citric acid solution 1.9%; Or auxiliary material matrimony vine juice 4%, xylose powder 0.2%, syrup 15.9% and citric acid solution 1.6%; Or auxiliary material safflower juice 4%, xylose powder 0.2%, syrup 14%, citric acid solution 1.8%; Or auxiliary material rose-juice 0.6%, honey 1%, xylose powder 0.2%, Weibull 0.02%, Muscat Hamburg 0.04%, syrup 17.04% and citric acid solution 1.1% boil wine respectively 1 time; Time is 15 minutes, filters bottling; Boil wine again 1 time; 15 minutes time got final product, and wherein syrupy pol is 48%, and the acidity of citric acid solution is 10%.
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| CN102660435A (en) * | 2012-05-21 | 2012-09-12 | 达县宜华酒业有限公司 | Fruit wine and method and equipment for preparing fruit wine |
| US20140178558A1 (en) * | 2011-04-25 | 2014-06-26 | Suntory Holdings Limited | Alcohol beverage containing fruit-juice-containing stored undiluted sake |
| CN106306963A (en) * | 2016-08-29 | 2017-01-11 | 姚云峰 | Green plum brewing method |
| CN108359559A (en) * | 2018-04-28 | 2018-08-03 | 晴隆县绿源食品科技有限责任公司 | The preparation method of spine grape wine |
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| US20140178558A1 (en) * | 2011-04-25 | 2014-06-26 | Suntory Holdings Limited | Alcohol beverage containing fruit-juice-containing stored undiluted sake |
| CN102660435A (en) * | 2012-05-21 | 2012-09-12 | 达县宜华酒业有限公司 | Fruit wine and method and equipment for preparing fruit wine |
| CN106306963A (en) * | 2016-08-29 | 2017-01-11 | 姚云峰 | Green plum brewing method |
| CN108359559A (en) * | 2018-04-28 | 2018-08-03 | 晴隆县绿源食品科技有限责任公司 | The preparation method of spine grape wine |
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