CN102337186B - Production method of grape wine - Google Patents
Production method of grape wine Download PDFInfo
- Publication number
- CN102337186B CN102337186B CN 201110310053 CN201110310053A CN102337186B CN 102337186 B CN102337186 B CN 102337186B CN 201110310053 CN201110310053 CN 201110310053 CN 201110310053 A CN201110310053 A CN 201110310053A CN 102337186 B CN102337186 B CN 102337186B
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- manufacture method
- cavity volume
- oxygen
- air
- grape
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a production method of grape wine. The production method is characterized by comprising the following steps: cracking the skins of fresh and clean grapes without branches and leaves as well as decayed fruits under the condition of maintaining the fruit shape; mixing the grapes having cracked fruit skins with purified water and edible ethanol together and then placing the obtained mixture in a closed cavity, wherein the weight ratio of grapes having cracked fruit skins to purified water to edible ethanol is 1: (0.5-3): (0.5-5), and the content of ethanol in edible ethanol is 30-70wt%; and introducing oxygen or air which is subjected to sterilization and filtration into the cavity so that the amount of dissolved oxygen in the mixture is maintained to be saturated, and treating for 6-30 days so as to obtain the grape wine. Compared with the prior art, the production method provided by the invention has the advantages that production time is short, energy is saved, grapes can be effectively utilized to reduce the emission of pollutants; and the produced grape wine is good in mouth feel.
Description
Technical field
The present invention relates to a kind of making method of wine.
Background technology
Traditional brewing method for grape wine is that grape gross weight band nuclear is blended mostly, again through bacterial classification and yeast fermentation, distill and store sth. in a cellar and become grape wine finally by crossing, this technique is not only wasted grape, and waste energy, increase the discharging of pollutent, and eh, the ethanol flavor of brewing time lady's fingers wine is dense, need to store sth. in a cellar for a long time to produce good mouthfeel.
Summary of the invention
Goal of the invention of the present invention is to provide that a kind of manufacturing time is short, mouthfeel good, save energy, can effectively utilize grape, reduce the manufacture method vinous of pollutant emission.
The present invention realizes like this, get the grape of fresh clean removal branches and leaves decayed fruit, the Pericarpium Vitis viniferae in the situation that maintenance fruit shape is broken, the grape of the Pericarpium Vitis viniferae of will having broken and water purification, food grade ethanol mixes and places in the sealing cavity volume, the grape of Pericarpium Vitis viniferae, water purification, the weight consumption of food grade ethanol is than being 1::05-3:0.5-5, the ethanol content of food grade ethanol is at 30-70wt%, 40-60wt% preferably, then in cavity volume, import oxygen or the air of processing through disinfection filtering, make the dissolved oxygen amount in the mixture keep state of saturation, treatment time is 6-30 days, has so just obtained grape wine.The mode that employing passes into oxygen or air is accelerated the alcoholization of wine, make the carbohydrate in the grape under the effect of oxygen, be converted into glucose and ester, generation peculiar smell in the food grade wine and the impurity of bad mouthfeel have been eliminated simultaneously, like this, just can obtain delicious grape wine at short notice, oxygen or air that employing is processed through disinfection filtering can prevent effectively that the bacterium in the gas from growing in mixture, avoid the rotten of in manufacturing processed wine.The Pericarpium Vitis viniferae in the situation that maintenance fruit shape is broken, grape berry is fully mixed with food grade wine and oxygen in manufacturing processed, simultaneously, thus having avoided containing a large amount of the disengaging tannin and contain the fruit stone fragmentation of enriching tannin of the pericarp that enriches tannin makes a large amount of the disengaging of tannin consume the oxygen that mixes species and the mouthfeel that affects wine.
Here, the oxygen in the cavity volume or the pressure of air is less than 0.01Mpa, like this, just can guarantee effectively that the dissolved oxygen in the material keeps state of saturation.
Compared with the prior art the present invention has advantages of that manufacturing time is short, mouthfeel good, save energy, can effectively utilize grape, reduce pollutant emission.
Embodiment:
Now in conjunction with the embodiments the present invention is done and describes in further detail:
The present invention realizes like this, get the grape of fresh clean removal branches and leaves decayed fruit, the Pericarpium Vitis viniferae in the situation that maintenance fruit shape is broken, the grape of the Pericarpium Vitis viniferae of will having broken and water purification, food grade ethanol mixes and places in the sealing cavity volume, material accounts for the volume of sealing cavity volume less than 90%, the grape of Pericarpium Vitis viniferae, water purification, the weight consumption of food grade ethanol is than being 1:05:0.5 or 1:1.5:2.5 or 1:3:5, the ethanol content of food grade ethanol is at 30wt% or 40wt% or 60wt% or 70wt%, then the bottom from material imports oxygen or the air of processing through disinfection filtering in cavity volume, make the dissolved oxygen amount in the mixture keep state of saturation, oxygen in the cavity volume or the pressure of air are less than 0.01Mpa, at room temperature the treatment time is 6 days or 15 days or 30 days, along with ethanol content in the material is high, room temperature is low, the time of processing is just longer, and mixture has just obtained grape wine through sedimentation and filtration after processing.
Gas in treating processes centre or discharging sealing cavity volume is in order to can fully import oxygen or the air of processing through disinfection filtering.
Here, adding a small amount of black tea water or Pu'er tea or green tea water in the grape wine to paint to grape wine.
Claims (10)
1. manufacture method vinous, it is characterized in that getting the grape of fresh clean removal branches and leaves decayed fruit, the Pericarpium Vitis viniferae in the situation that maintenance fruit shape is broken, the grape of the Pericarpium Vitis viniferae of will having broken and water purification, food grade ethanol mixes and places in the sealing cavity volume, the grape of Pericarpium Vitis viniferae, water purification, the weight consumption of food grade ethanol is than being 1::05-3:0.5-5, the ethanol content of food grade ethanol is at 30-70wt%, then in cavity volume, import oxygen or the air of processing through disinfection filtering, make the dissolved oxygen amount in the mixture keep state of saturation, treatment time is 6-30 days, has so just obtained grape wine.
2. manufacture method vinous according to claim 1 is characterized in that the ethanol content of food grade ethanol is at 40-60wt%.
3. manufacture method vinous according to claim 1 and 2 is characterized in that through oxygen that disinfection filtering is processed or air it being that bottom from material imports in the cavity volume.
4. manufacture method vinous according to claim 1 and 2 is characterized in that the gas in or the discharging sealing cavity volume middle in treating processes, in order to can fully import oxygen or the air of processing through disinfection filtering.
5. manufacture method vinous according to claim 3 is characterized in that the gas in or the discharging sealing cavity volume middle in treating processes, in order to can fully import oxygen or the air of processing through disinfection filtering.
6. according to claim 1 and 2 or 5 described manufacture method vinous, it is characterized in that the pressure of oxygen in the cavity volume or air is less than 0.01Mpa.
7. manufacture method vinous according to claim 3 is characterized in that the pressure of oxygen in the cavity volume or air is less than 0.01Mpa.
8. manufacture method vinous according to claim 4 is characterized in that the pressure of oxygen in the cavity volume or air is less than 0.01Mpa.
9. according to claim 1 and 2 or 5 or 7 or 8 described manufacture method vinous, it is characterized in that material accounts for the volume of sealing cavity volume less than 90%.
10. manufacture method vinous according to claim 9 is characterized in that adding a small amount of black tea water or Pu'er tea or green tea water in grape wine to paint to grape wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110310053 CN102337186B (en) | 2011-10-13 | 2011-10-13 | Production method of grape wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110310053 CN102337186B (en) | 2011-10-13 | 2011-10-13 | Production method of grape wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102337186A CN102337186A (en) | 2012-02-01 |
| CN102337186B true CN102337186B (en) | 2013-09-18 |
Family
ID=45513141
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110310053 Expired - Fee Related CN102337186B (en) | 2011-10-13 | 2011-10-13 | Production method of grape wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102337186B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897965A (en) * | 2014-04-16 | 2014-07-02 | 叶贤忠 | Method for preparing pineapple wine |
| CN106190683A (en) * | 2016-09-07 | 2016-12-07 | 西京学院 | A kind of combined type health care preparation of wine |
-
2011
- 2011-10-13 CN CN 201110310053 patent/CN102337186B/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 成江.家庭自酿葡萄酒三法.《农村新技术》.2010,(第06期),62. * |
| 黄胜君.辽东地区集中家庭自酿红葡萄酒方法与分析.《中国酿造》.2008,(第9期),113-114. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102337186A (en) | 2012-02-01 |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130918 Termination date: 20151013 |
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| EXPY | Termination of patent right or utility model |