CN102408963A - Preparation method of micro-ferment bitter gourd grape wine - Google Patents
Preparation method of micro-ferment bitter gourd grape wine Download PDFInfo
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- CN102408963A CN102408963A CN2011103674464A CN201110367446A CN102408963A CN 102408963 A CN102408963 A CN 102408963A CN 2011103674464 A CN2011103674464 A CN 2011103674464A CN 201110367446 A CN201110367446 A CN 201110367446A CN 102408963 A CN102408963 A CN 102408963A
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- bitter gourd
- fermentation
- grape wine
- ferment
- balsam pear
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Abstract
The invention relates to a preparation method of a grape wine and particularly relates to a preparation method of a micro-ferment bitter gourd grape wine and belongs to the field of grape wine processing. The preparation method of the bitter gourd grape wine in the invention comprises the following steps: mixing and blending micro-ferment bitter gourd juice with natural-ferment grape wine; carrying out cross flow filtration with a microfiltration membrane; and carrying out sterile filling. According to the invention, micro ferment leads the bitter gourd juice to generate complicated biochemical change so as to produce complicated nutrition substances and retain the nutrition of bitter gourd. And Chinese herbal medicines are added in the micro-ferment bitter gourd grape wine, thus the micro-ferment bitter gourd grape wine has the effect of tonifying Qi and nourishing a body, has rich nutrition and has great benefits to a human body after being drunk for a long time.
Description
Technical field
The present invention relates to a kind of preparation of wine, specifically relate to a kind of preparation method of little fermentation bitter gourd-grape wine, it belongs to the wine manufacture field.
Background technology
Raising along with The development in society and economy and people's living standard; People are also increasingly high to the requirement of quality of life; Much human is all liked having a bit wine, and particularly drinks mild health care wine, wherein wine and be that main health promoting wine becomes one of first-selected kind of people with the grape.Use balsam pear and grape to be the existing patent of main raw material system wine.And announced a kind of bitter gourd-grape wine that contains fresh grape, balsam pear and herbal medicine among the patent ZL200710022164.4, but it adopts all natural fermentating method to process.
Summary of the invention
The objective of the invention is to provide a kind of preparation method of little fermentation bitter gourd-grape wine, with little fermentation Succus Momordicae charantiae and dry red winew mixing preparation, the millipore filtration cross flow filter, sterile filling forms.
To achieve these goals, the present invention provides a kind of preparation method of little fermentation bitter gourd-grape wine, and its raw material comprises: balsam pear, fresh grape, wolfberry fruit, genseng, honey, Radix Glycyrrhizae and Radix Angelicae Sinensis; The steps include:
The first step: balsam pear is removed seed, put into boiling water, blanching temperature is 85 ~ 95 ℃, 2 ~ 3 minutes time, and the activity of deactivating enzyme, and can remove the bitter taste of balsam pear itself; Fresh grape is removed the peel;
Second step: send into crusher respectively after fresh grape, wolfberry fruit, genseng, Radix Glycyrrhizae and the Radix Angelicae Sinensis of the balsam pear of blanching, peeling taken by weighing by its weight percent and carry out fragmentation;
The 3rd step: the fresh grape and the balsam pear of fragmentation are squeezed the juice;
The 4th step: the balsam pear of obtaining squeezing the juice adds yeast, keeps temperature less than 20 ℃, ferments 3 ~ 6 hours, and alcoholic strength is less than 0.5 (V/V); So yeast is an active dry yeast, consumption 0.02 ~ 0.04%;
The 5th step: fresh grape fresh grape, wolfberry fruit, genseng, Radix Glycyrrhizae and the Radix Angelicae Sinensis of fragmentation are squeezed the juice, and mix mutually with yeast juice and Xylitol with the honey that takes by weighing by its weight percent;
The 6th step: the mixture in above-mentioned the 4th step is sent into the fermentation altar seal fermentation voluntarily, the amount of sending into accounts for the volume of fermentation wine 2/3, and leavening temperature is 20 ~ 30 ℃, and fermentation time is 2 ~ 3 months;
The 7th step: the Succus Momordicae charantiae of little fermentation and the 5th is gone on foot the wine that makes allocate mutually, and use the millipore filtration cross flow filter, the aperture is less than 0.4 μ m;
The 8th step: sterile filling gets finished product.
Bitter gourd-grape wine of the present invention is that through the millipore filtration cross flow filter, sterile filling forms with the wine mixing preparation of little fermentation Succus Momordicae charantiae and spontaneous fermentation.Little fermentation makes Succus Momordicae charantiae that complicated biological chemistry variation take place, and produces complicated nutritive substance, has kept the nutrition of balsam pear again.And added herbal medicine such as genseng among the present invention, it has the effect that tonifying Qi takes care of health, and it is nutritious, and long-term drinking has very big benefit to human body.
Specific embodiment
Embodiment 1
Balsam pear is removed seed, put into boiling water, blanching temperature is 85 ℃, 3 minutes time, and the activity of deactivating enzyme, and can remove the bitter taste of balsam pear itself; Fresh grape is removed the peel; Send into crusher respectively after fresh grape, wolfberry fruit, genseng, Radix Glycyrrhizae and the Radix Angelicae Sinensis of the balsam pear of blanching, peeling taken by weighing by its weight percent and carry out fragmentation; The fresh grape and the balsam pear of fragmentation are squeezed the juice; The celery of obtaining squeezing the juice adds yeast, keeps 20 ℃ of temperature, ferments 36 hours, and alcoholic strength is less than 0.5 (V/V); So yeast is an active dry yeast, consumption 0.02%; Fresh grape, wolfberry fruit, genseng, Radix Glycyrrhizae and the Radix Angelicae Sinensis of fragmentation are squeezed the juice, and mix mutually with yeast juice and Xylitol with the honey that takes by weighing by its weight percent; The mixture in above-mentioned the 4th step is sent into the fermentation altar seal fermentation voluntarily, the amount of sending into accounts for the volume of fermentation wine 2/3, and leavening temperature is 20 ℃, and fermentation time is 3 months; The Succus Momordicae charantiae of little fermentation is allocated with the wine that the 5th step made mutually, and used the millipore filtration cross flow filter, aperture 0.4 μ m; Sterile filling gets finished product.
Embodiment 2
Balsam pear is removed seed, put into boiling water, blanching temperature is 95 ℃, 2 minutes time, and the activity of deactivating enzyme, and can remove the bitter taste of balsam pear itself; Fresh grape is removed the peel; Send into crusher respectively after fresh grape, wolfberry fruit, genseng, Radix Glycyrrhizae and the Radix Angelicae Sinensis of the balsam pear of blanching, peeling taken by weighing by its weight percent and carry out fragmentation; The fresh grape and the balsam pear of fragmentation are squeezed the juice; The celery of obtaining squeezing the juice adds yeast, keeps 15 ℃ of temperature, ferments 6 hours, and alcoholic strength is less than 0.5 (V/V); So yeast is an active dry yeast, consumption 0.04%; Fresh grape, wolfberry fruit, genseng, Radix Glycyrrhizae and the Radix Angelicae Sinensis of fragmentation are squeezed the juice, and mix mutually with yeast juice and Xylitol with the honey that takes by weighing by its weight percent; The mixture in above-mentioned the 4th step is sent into the fermentation altar seal fermentation voluntarily, the amount of sending into accounts for the volume of fermentation wine 2/3, and leavening temperature is 30 ℃, and fermentation time is 2 months; The Succus Momordicae charantiae of little fermentation is allocated with the wine that the 5th step made mutually, and used the millipore filtration cross flow filter, aperture 0.3 μ m; Sterile filling gets finished product.
Claims (1)
1. the preparation method of a little fermentation bitter gourd-grape wine, it is characterized in that: its raw material comprises: balsam pear, fresh grape, wolfberry fruit, genseng, honey, Radix Glycyrrhizae and Radix Angelicae Sinensis; The steps include:
The first step: balsam pear is removed seed, put into boiling water, blanching temperature is 85 ~ 95 ℃, 2 ~ 3 minutes time, and the activity of deactivating enzyme, and can remove the bitter taste of balsam pear itself; Fresh grape is removed the peel;
Second step: send into crusher respectively after fresh grape, wolfberry fruit, genseng, Radix Glycyrrhizae and the Radix Angelicae Sinensis of the balsam pear of blanching, peeling taken by weighing by its weight percent and carry out fragmentation;
The 3rd step: the fresh grape and the balsam pear of fragmentation are squeezed the juice;
The 4th step: the balsam pear of obtaining squeezing the juice adds yeast, keeps temperature less than 20 ℃, ferments 3 ~ 6 hours, and alcoholic strength is less than 0.5 (V/V); So yeast is an active dry yeast, consumption 0.02 ~ 0.04%;
The 5th step: fresh grape fresh grape, wolfberry fruit, genseng, Radix Glycyrrhizae and the Radix Angelicae Sinensis of fragmentation are squeezed the juice, and mix mutually with yeast juice and Xylitol with the honey that takes by weighing by its weight percent;
The 6th step: the mixture in above-mentioned the 4th step is sent into the fermentation altar seal fermentation voluntarily, the amount of sending into accounts for the volume of fermentation wine 2/3, and leavening temperature is 20 ~ 30 ℃, and fermentation time is 2 ~ 3 months;
The 7th step: the Succus Momordicae charantiae of little fermentation and the 5th is gone on foot the wine that makes allocate mutually, and use the millipore filtration cross flow filter, the aperture is less than 0.4 μ m;
The 8th step: sterile filling gets finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103674464A CN102408963A (en) | 2011-11-18 | 2011-11-18 | Preparation method of micro-ferment bitter gourd grape wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103674464A CN102408963A (en) | 2011-11-18 | 2011-11-18 | Preparation method of micro-ferment bitter gourd grape wine |
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| CN102408963A true CN102408963A (en) | 2012-04-11 |
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| CN2011103674464A Pending CN102408963A (en) | 2011-11-18 | 2011-11-18 | Preparation method of micro-ferment bitter gourd grape wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103602566A (en) * | 2013-11-18 | 2014-02-26 | 刘逸婷 | Balsam pear wine and preparation method thereof |
| CN107557203A (en) * | 2017-10-24 | 2018-01-09 | 贵州神授酒业有限公司 | A kind of grape wine making process |
| CN108315121A (en) * | 2018-05-08 | 2018-07-24 | 丹凤县商山红葡萄酒有限公司 | A kind of grape wine and preparation method thereof |
-
2011
- 2011-11-18 CN CN2011103674464A patent/CN102408963A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103602566A (en) * | 2013-11-18 | 2014-02-26 | 刘逸婷 | Balsam pear wine and preparation method thereof |
| CN107557203A (en) * | 2017-10-24 | 2018-01-09 | 贵州神授酒业有限公司 | A kind of grape wine making process |
| CN108315121A (en) * | 2018-05-08 | 2018-07-24 | 丹凤县商山红葡萄酒有限公司 | A kind of grape wine and preparation method thereof |
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Application publication date: 20120411 |