CN102533486A - Sea-buckthorn wine and preparation method thereof - Google Patents
Sea-buckthorn wine and preparation method thereof Download PDFInfo
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- CN102533486A CN102533486A CN2012100362037A CN201210036203A CN102533486A CN 102533486 A CN102533486 A CN 102533486A CN 2012100362037 A CN2012100362037 A CN 2012100362037A CN 201210036203 A CN201210036203 A CN 201210036203A CN 102533486 A CN102533486 A CN 102533486A
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Abstract
The invention relates to sea-buckthorn wine and a preparation method thereof. The sea-buckthorn wine is prepared from the following raw materials in part by weight: 75 to 80 parts of fresh grape, 6 to 9 parts of sea buckthorn fruit, 1 to 4 parts of white sugar, and 6 to 8 parts of yeast solution for the grape wine. The sea-buckthorn wine fully combines the nutrient components of the sea buckthorn fruits and the grape, keeps the original flavor of the grape wine, and has the oxidation-resisting, anti-aging and anti-radiation effects.
Description
Technical field
The present invention relates to a kind of wine, particularly a kind of sea-buckthorn wine and preparation method thereof.
Background technology
Wine is low pure sweet very popular because of it, but existing taste vinous and composition are relatively more dull, can not satisfy growing the suiting one's taste and the many-sided demand of nutrition of people.
The Fructus Hippophae fruit is sour-sweet; Contain essential amino acid in rich in protein and 8, that Fructus Hippophae also has is nourishing liver and kidney, the effect of relaxing the muscles and stimulate the blood circulation is good for the stomach in tonifying spleen; If can in wine, combine the nutritive ingredient of Fructus Hippophae, can make wine receive liking of more crowds.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art, a kind of sea-buckthorn wine and preparation method thereof is provided.
The technical scheme that the present invention adopts is:
A kind of sea-buckthorn wine, this sea-buckthorn wine is obtained by the feedstock production that comprises following parts by weight: fresh grape 75-80 part, Fructus Hippophae 6-9 part, white sugar 1-4 part, wine are with yeast juice 6-8 part.
Preferably, this sea-buckthorn wine is obtained by the feedstock production that comprises following parts by weight: 78 parts of fresh grapes, 7 parts of Fructus Hippophaes, 2 parts of white sugar, wine are with 7 parts of yeast juices.
The present invention also provides above-mentioned sea-buckthorn preparation of wine, comprises the steps:
1), take by weighing selected fresh grape, Fructus Hippophae by above-mentioned parts by weight, with fresh grape destemming, broken skin, the grape slurry, Fructus Hippophae carried out fragmentation after, the sea-buckthorn pulp;
2), with above-mentioned steps 1) gained grape slurry uses yeast juice with the sea-buckthorn pulp and by white sugar, wine that above-mentioned parts by weight take by weighing, sends into fermentation cylinder for fermentation, adds sulfurous gas 40-60mg/L again, leavening temperature 20-30 ℃, fermentation time 5-9 days;
3), after fermentation accomplishes, the clear juice of wine liquid is separated, skin slag fermented product is sent into squeezing machine press extracting juice;
4), with after the wine liquid clarifying treatment that obtains, Sterile Filtration can packing get sea-buckthorn wine.
The beneficial effect that the present invention had:
Sea-buckthorn wine of the present invention has fully combined the nutritive ingredient of Fructus Hippophae and grape, has not only kept original local flavor vinous, more makes it have anti-oxidant, anti-ageing and radiation-resistant effect.
Embodiment
Below in conjunction with specific embodiment the present invention is described further, but does not limit protection scope of the present invention.
Embodiment 1
A kind of sea-buckthorn preparation of wine comprises the steps:
1), take by weighing selected fresh grape, Fructus Hippophae by above-mentioned parts by weight, with fresh grape destemming, broken skin, the grape slurry, Fructus Hippophae carried out fragmentation after, the sea-buckthorn pulp;
2), with above-mentioned steps 1) gained grape slurry and sea-buckthorn pulp with press 2 parts of white sugar, 7 portions of wine are used yeast juice, send into fermentation cylinder for fermentation, add sulfurous gas 40-60mg/L again, leavening temperature 20-30 ℃, fermentation time 5-9 days;
3), after fermentation accomplishes, the clear juice of wine liquid is separated, skin slag fermented product is sent into squeezing machine press extracting juice;
4), with after the wine liquid clarifying treatment that obtains, Sterile Filtration can packing get sea-buckthorn wine.
The umber of being mentioned among the embodiment is parts by weight.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (3)
1. sea-buckthorn wine, it is characterized in that: this sea-buckthorn wine is obtained by the feedstock production that comprises following parts by weight: fresh grape 75-80 part, Fructus Hippophae 6-9 part, white sugar 1-4 part, wine are with yeast juice 6-8 part.
2. a kind of sea-buckthorn wine according to claim 1 is characterized in that: this sea-buckthorn wine is obtained by the feedstock production that comprises following parts by weight: 78 parts of fresh grapes, 7 parts of Fructus Hippophaes, 2 parts of white sugar, wine are with 7 parts of yeast juices.
3. claim 1 or 2 described sea-buckthorn preparation of wine comprise the steps:
1), take by weighing selected fresh grape, Fructus Hippophae by above-mentioned parts by weight, with fresh grape destemming, broken skin, the grape slurry, Fructus Hippophae carried out fragmentation after, the sea-buckthorn pulp;
2), with above-mentioned steps 1) gained grape slurry uses yeast juice with the sea-buckthorn pulp and by white sugar, wine that above-mentioned parts by weight take by weighing, sends into fermentation cylinder for fermentation, adds sulfurous gas 40-60mg/L again, leavening temperature 20-30 ℃, fermentation time 5-9 days.
3), after fermentation accomplishes, the clear juice of wine liquid is separated, skin slag fermented product is sent into squeezing machine press extracting juice;
4), with after the wine liquid clarifying treatment that obtains, Sterile Filtration can packing get sea-buckthorn wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100362037A CN102533486A (en) | 2012-02-17 | 2012-02-17 | Sea-buckthorn wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100362037A CN102533486A (en) | 2012-02-17 | 2012-02-17 | Sea-buckthorn wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102533486A true CN102533486A (en) | 2012-07-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100362037A Pending CN102533486A (en) | 2012-02-17 | 2012-02-17 | Sea-buckthorn wine and preparation method thereof |
Country Status (1)
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| CN (1) | CN102533486A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103122294A (en) * | 2013-03-13 | 2013-05-29 | 霍全胜 | Wine containing SOD (Superoxide Dismutase) component and preparation method thereof |
| CN104987969A (en) * | 2015-06-29 | 2015-10-21 | 王俐帧 | Production technology of sea buckthorn wine |
| CN106753964A (en) * | 2017-01-11 | 2017-05-31 | 珠海聚焦先导生物研究院有限公司 | A kind of regulating intestinal canal flora women weight reducing health liquor |
| CN113801746A (en) * | 2021-10-15 | 2021-12-17 | 湖南粟园酒庄有限责任公司 | Preparation method of sea-buckthorn wine |
-
2012
- 2012-02-17 CN CN2012100362037A patent/CN102533486A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103122294A (en) * | 2013-03-13 | 2013-05-29 | 霍全胜 | Wine containing SOD (Superoxide Dismutase) component and preparation method thereof |
| CN103122294B (en) * | 2013-03-13 | 2014-08-27 | 霍全胜 | Wine containing SOD (Superoxide Dismutase) component and preparation method thereof |
| CN104987969A (en) * | 2015-06-29 | 2015-10-21 | 王俐帧 | Production technology of sea buckthorn wine |
| CN106753964A (en) * | 2017-01-11 | 2017-05-31 | 珠海聚焦先导生物研究院有限公司 | A kind of regulating intestinal canal flora women weight reducing health liquor |
| CN113801746A (en) * | 2021-10-15 | 2021-12-17 | 湖南粟园酒庄有限责任公司 | Preparation method of sea-buckthorn wine |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120704 |