CN102776088A - Manufacture method of wild grape rose wine - Google Patents
Manufacture method of wild grape rose wine Download PDFInfo
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- CN102776088A CN102776088A CN2012102371793A CN201210237179A CN102776088A CN 102776088 A CN102776088 A CN 102776088A CN 2012102371793 A CN2012102371793 A CN 2012102371793A CN 201210237179 A CN201210237179 A CN 201210237179A CN 102776088 A CN102776088 A CN 102776088A
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Abstract
The invention relates to a manufacture method of wine, in particular to a manufacture method of a wild grape rose wine. The wine provided by the invention is brightly pink, and has pure, graceful and harmonious fruity flavor of wild grape and vinous flavor, as well as harmonious plant flavor. The wild grape rose wine has a fresh and smooth tasting, and harmonious sour and sweet, and integral body, and brings the due typical style of wild grape rose wine. The manufacture method comprises the operating steps as follows: (1) selecting wild downy grape as a raw material, and controlling the maturity; (2) harvesting, and sorting; (3) removing the stems, and crushing the grapes; (4) dipping and fermenting; (5) separating and squeezing; (6) stopping fermenting; (7) clarifying, and transferring into another jar; (8) sealing for ageing; and (9) filtering and filling.
Description
One, technical field:
The present invention relates to a kind of making method of drinks, especially relate to the method for manufacture of the pink wine of a kind of Romanet Grape Root.
Two, background technology:
The raw material that the pink wine of wild Chinawool grape is adopted is the wild Chinawool grape in the Qinling Mountains, Chinese Shaanxi and Yunxi, Hubei
(Vitis quinquangularis Rehd.)In the Romanet Grape Root berry.The Qinling Mountains, Shaanxi and Yunxi, Hubei have abundant wild Chinawool grape resource, and growing environment is pollution-free.Be of high nutritive value, contain multiple amino acids, VITAMINs, trace element and polyphenols.Its oxidation-resistance is very strong, can play multiple efficacies such as beauty and health care.Therefore be necessary to make abundant Romanet Grape Root resource well protected and utilize to wild Chinawool grape fruit characteristics exploitation high value-added product.
Pink wine is new a kind of wine kind of releasing on the world market, more and more gets consumer reception.The raw material of existing pink wine mainly is the Eurasian Wine Grape etc. of planting, and method mainly is to reach required color vinous through the control time of immersion.Wild Chinawool grape of no use is brewageed pink wine as raw material in the production.And control the wine color through the control time of immersion and need add sulfurous gas usually and prevent oxidation.The single variety that limits pink wine of kind is artificially controlled the length of time of immersion and the interpolation of sulfurous gas and has been brought certain difficulty for the production and the quality control of pink wine.
The wild Chinawool grape fruits nutrition of China is abundant, gives off a strong fragrance.Brewage the fragrance that pink wine can keep wild Chinawool grape fruit with the Romanet Grape Root fruit, preserve its natural nutrition and be worth; It is low to solve the wild Chinawool grape sugar content of fruit again, and acid content is high, coarse mouthfeel, the problem of back bitter and puckery flavor.So develop the pink drinking utensils of wild Chinawool grape the production practical significance is arranged.
Three, summary of the invention:
The present invention provides the method for manufacture of the pink wine of a kind of Romanet Grape Root in order to solve the weak point in the above-mentioned background technology.The pink bartender of wild Chinawool grape who processes has in this way held the aroma characteristic of wild Chinawool grape fruit, has overcome its coarse mouthfeel, back bitter and puckery flavor defective, and simplified brewing process.
For realizing above-mentioned purpose, the technical scheme that the present invention adopts is: the method for manufacture of the pink wine of a kind of Romanet Grape Root is characterized in that: comprise following operation steps: (1) selects for use wild Chinawool grape as raw material, carries out the control of ripening degree; (2) gather, sorting; (3) destemming is broken; (4) dipping fermentation; (5) separating squeezing (6) fermentation stops; (7) jar is changeed in clarification; (8) airtight ageing; (9) filter can.
In the control process of raw material ripening degree, raw material is carried out the mensuration of reducing sugar and total acid in the described step (1), when sugar-acid ratio is equal to or greater than 20, carry out manual work and gather.
Described broken: as through deepfreeze, to make temperature reach 2 wild Chinawool grape fruit at step (3) destemming
℃。
In described step (4) the dipping fermenting process, add the 0.2g/L active dry yeast, temperature is controlled at 18～20 ℃.
Described step (5) fermentation stops: when residual sugar drops to 2g/L when following, separate squeezing, change over to then and stop fermentation in-3～0 ℃ of environment.
The airtight ageing of described step (8): change sealed can over to, 0 ℃-4 ℃ about 4 months of following ageing times.
Compared with prior art, the advantage and the effect that have of the present invention is following:
The present invention adopts the raw material of wild Chinawool grape as pink wine first, in the dipping fermenting process, when residual sugar drops to 3g/L when following, separates squeezing, and fermentation stops, airtight ageing.Technology that the present invention adopts and processing parameter make the finished product of making keep the aroma characteristic and the pink color of wild Chinawool grape fruit itself; Having preserved its natural nutrition is worth; Overcome its coarse mouthfeel, back bitter and puckery flavor defective, simplified production process; Shorten the production cycle, improved the quality of wine.
Wine liquid of the present invention is bright pink, has pure, graceful harmonious natural Romanet Grape Root fruital and aroma, and has harmonious with it scented plants fragrant.Clean taste relaxes suitable, sour-sweet coordination, and the wine body is complete, the due typical style of the pink wine of tool Romanet Grape Root.
Four, description of drawings:
Fig. 1 is a process flow sheet of the present invention.
Five, embodiment:
The present invention carries out the destemming fragmentation with wild Chinawool grape fruit, and the dipping fermentation through keeping wild Chinawool grape color and fragrance, obtains the pink wine of wild Chinawool grape.The practical implementation step is following:
(1) adopts the raw material of wild Chinawool grape first as pink wine.The control of raw material ripening degree: raw material is carried out the mensuration of reducing sugar and total acid, when reaching best ripening degree (sugar-acid ratio is equal to or greater than 20), carry out manual work and gather.
(2) sorting of gathering: manual picking, select good, the complete fruit ear of ripening degree.
(3) destemming is broken: through deepfreeze, make temperature reach 2 ℃ wild Chinawool grape fruit.
(4) dipping fermentation; The yeast that adds 0.2g/L ferments, and temperature is controlled at 18～20 ℃.
(5) fermentation stops: when residual sugar drops to 3g/L when following, separate squeezing, change over to then and stop fermentation in-3～0 ℃ of environment.
(6) jar is changeed in clarification;
(7) airtight ageing; Change sealed can over to, 0 ℃-4 ℃ about 4 months of following ageing times.
(8) filter can: under isobaric condition, filter with canned.
Claims (6)
1. the method for manufacture of the pink wine of Romanet Grape Root, it is characterized in that: comprise following operation steps: (1) selects for use wild Chinawool grape as raw material, carries out the control of ripening degree; (2) gather, sorting; (3) destemming is broken; (4) dipping fermentation; (5) separating squeezing (6) fermentation stops; (7) jar is changeed in clarification; (8) airtight ageing; (9) filter can.
2. the method for manufacture of the pink wine of a kind of Romanet Grape Root according to claim 1; It is characterized in that: in the described step (1) in the control process of raw material ripening degree; Raw material is carried out the mensuration of reducing sugar and total acid, when sugar-acid ratio is equal to or greater than 20, carry out manual work and gather.
3. the method for manufacture of the pink wine of a kind of Romanet Grape Root according to claim 1 and 2 is characterized in that: described broken at step (3) destemming: as through deepfreeze, to make temperature reach 2 ℃ wild Chinawool grape fruit.
4. the method for manufacture of the pink wine of a kind of Romanet Grape Root according to claim 3 is characterized in that: in described step (4) the dipping fermenting process, add the 0.2g/L active dry yeast, temperature is controlled at 18～20 ℃.
5. the method for manufacture of the pink wine of a kind of Romanet Grape Root according to claim 4 is characterized in that: described step (5) fermentation stops: when residual sugar drops to 2g/L when following, separate squeezing, change over to then and stop fermentation in-3～0 ℃ of environment.
6. the method for manufacture of the pink wine of a kind of Romanet Grape Root according to claim 5 is characterized in that: the airtight ageing of described step (8): change sealed can over to, 0 ℃-4 ℃ about 4 months of following ageing times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102371793A CN102776088A (en) | 2012-07-10 | 2012-07-10 | Manufacture method of wild grape rose wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012102371793A CN102776088A (en) | 2012-07-10 | 2012-07-10 | Manufacture method of wild grape rose wine |
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| CN102776088A true CN102776088A (en) | 2012-11-14 |
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| CN2012102371793A Pending CN102776088A (en) | 2012-07-10 | 2012-07-10 | Manufacture method of wild grape rose wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103013751A (en) * | 2012-12-07 | 2013-04-03 | 西北农林科技大学 | Brewing process of health-care orange aperitif |
| CN103865708A (en) * | 2014-02-27 | 2014-06-18 | 湖北神武天滋野生葡萄酒业有限公司 | Brewing method of low-temperature high-quality wild grape sparkling wine |
| CN112048406A (en) * | 2020-08-24 | 2020-12-08 | 宋晓洋 | Jingya grape red wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101792701A (en) * | 2010-03-22 | 2010-08-04 | 华夏五千年(北京)葡萄酒股份有限公司 | Production technology of sweet pink wine |
| CN102181339A (en) * | 2011-03-23 | 2011-09-14 | 西北农林科技大学 | Method for preparing beautiful pink wines |
| CN102443506A (en) * | 2011-12-08 | 2012-05-09 | 西北农林科技大学 | Manufacturing method of Hutai pink wine |
-
2012
- 2012-07-10 CN CN2012102371793A patent/CN102776088A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101792701A (en) * | 2010-03-22 | 2010-08-04 | 华夏五千年(北京)葡萄酒股份有限公司 | Production technology of sweet pink wine |
| CN102181339A (en) * | 2011-03-23 | 2011-09-14 | 西北农林科技大学 | Method for preparing beautiful pink wines |
| CN102443506A (en) * | 2011-12-08 | 2012-05-09 | 西北农林科技大学 | Manufacturing method of Hutai pink wine |
Non-Patent Citations (4)
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|---|
| 《中外葡萄与葡萄酒》 19951231 彭德华等 "葡萄酒发酵的温度控制" 第25-27页 4-6 , 第02期 * |
| 《中外葡萄与葡萄酒》 20001231 王西锐等 "毛葡萄酿酒及其利用研究初报" 第63-65页 1-6 , 第3期 * |
| 彭德华等: ""葡萄酒发酵的温度控制"", 《中外葡萄与葡萄酒》 * |
| 王西锐等: ""毛葡萄酿酒及其利用研究初报"", 《中外葡萄与葡萄酒》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103013751A (en) * | 2012-12-07 | 2013-04-03 | 西北农林科技大学 | Brewing process of health-care orange aperitif |
| CN103013751B (en) * | 2012-12-07 | 2013-11-20 | 西北农林科技大学 | Brewing process of health-care orange aperitif |
| CN103865708A (en) * | 2014-02-27 | 2014-06-18 | 湖北神武天滋野生葡萄酒业有限公司 | Brewing method of low-temperature high-quality wild grape sparkling wine |
| CN112048406A (en) * | 2020-08-24 | 2020-12-08 | 宋晓洋 | Jingya grape red wine and preparation method thereof |
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Application publication date: 20121114 |