CN102978055A - Sweet osmanthus flower wine preparation method - Google Patents
Sweet osmanthus flower wine preparation method Download PDFInfo
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- CN102978055A CN102978055A CN 201210371623 CN201210371623A CN102978055A CN 102978055 A CN102978055 A CN 102978055A CN 201210371623 CN201210371623 CN 201210371623 CN 201210371623 A CN201210371623 A CN 201210371623A CN 102978055 A CN102978055 A CN 102978055A
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- grape
- sweet osmanthus
- wine
- osmanthus flower
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Abstract
The present invention discloses a wine preparation method, and specifically relates to a sweet osmanthus flower wine preparation method, wherein the sweet osmanthus flower wine comprises, by weight, 10-20 parts of grape, 1-2 parts of sweet osmanthus flower, 5-10 parts of white granulated sugar and 5-15 parts of honey. The preparation method comprises the following steps: 1) removing stems from freshly-picked grapes, and cleaning by using clear water; 2) rapidly pressing the grapes having skin; 3) standing for 8-10 hours, then separating the grape skin and the grape flesh, and removing the grape skin; 4) placing the grape flesh and the juice in a container, adding sweet osmanthus flower and honey, and completely and uniformly stirring; 5) placing the uniformly-stirred mixture in a sealed container to carry out room temperature fermentation for 20-40 days; 6) carrying out a clarification and separation treatment on the precipitate and the wine liquid; and 7) carrying out room temperature sealing storage on the separated wine liquid. With the sweet osmanthus flower wine preparation method, drinking flavor and nutritional values of the wine are improved.
Description
Technical field
The present invention relates to a kind of making method vinous, specifically a kind of sweet osmanthus making method vinous.
Background technology
Grape wine is the high-grade drink with multiple nutritional components.Appropriateness is drunk grape wine can directly to the neural system generation effect of human body, improve the Zhang Du of muscle.In addition, the multiple amino acids that contains in the grape wine, minerals and vitamins etc. can directly be absorbed by the body.Therefore grape wine can play good effect to the physiological function of keeping with balance the body.Especially to better effects if in poor health, that suffer from somnopathy person and the elderly.Can say that grape wine is a good invigorant.Along with kind vinous is more and more on the market, how to improve the target that mouthfeel vinous becomes people's research.
Summary of the invention
Problem for above-mentioned prior art exists the invention provides a kind of sweet osmanthus making method vinous, comprises being by ratio of weight and the number of copies grape 10-20 part, sweet osmanthus 1-2 part, white sugar 5-10 part, honey 5-15 part; Making method may further comprise the steps:
1) grape with fresh harvesting removes stalk, and water cleans up;
2) quick crushing grapes squeezes the grape gross weight simultaneously;
3) leave standstill separation Pericarpium Vitis viniferae and grape meat after 8-10 hour, Pericarpium Vitis viniferae is taken out;
4) grape meat and fruit juice are placed in the container, add sweet osmanthus and honey, stir;
5) mixture after stirring was put into the sealed vessel normal temperature fermentation 20-40 days;
6) throw out and wine liquid are clarified, separating treatment;
7) sealing of the wine liquid normal temperature after the separation is preserved.
The invention has the beneficial effects as follows: promote the local flavor of drinking vinous, improve nutritive value vinous.
Embodiment
The invention will be further described below by embodiment.
Embodiment one:
A kind of sweet osmanthus making method vinous comprises being by ratio of weight and the number of copies 10 parts of grapes, 1 part of sweet osmanthus, 5 parts of white sugars, 5 parts of honey; Making method may further comprise the steps:
1) grape with fresh harvesting removes stalk, and water cleans up;
2) quick crushing grapes squeezes the grape gross weight simultaneously;
3) leave standstill separation Pericarpium Vitis viniferae and grape meat after 8 hours, Pericarpium Vitis viniferae is taken out;
4) grape meat and fruit juice are placed in the container, add sweet osmanthus and honey, stir;
5) mixture after stirring was put into the sealed vessel normal temperature fermentation 20 days;
6) throw out and wine liquid are clarified, separating treatment;
7) sealing of the wine liquid normal temperature after the separation is preserved.
Embodiment two:
A kind of sweet osmanthus making method vinous is characterized in that comprising being by ratio of weight and the number of copies 20 parts of grapes, 2 parts of sweet osmanthus, 10 parts of white sugars, 15 parts of honey; Making method may further comprise the steps:
1) grape with fresh harvesting removes stalk, and water cleans up;
2) quick crushing grapes squeezes the grape gross weight simultaneously;
3) leave standstill separation Pericarpium Vitis viniferae and grape meat after 10 hours, Pericarpium Vitis viniferae is taken out;
4) grape meat and fruit juice are placed in the container, add sweet osmanthus and honey, stir;
5) mixture after stirring was put into the sealed vessel normal temperature fermentation 40 days;
6) throw out and wine liquid are clarified, separating treatment;
7) sealing of the wine liquid normal temperature after the separation is preserved.
The grape wine that adopts this method to make has promoted the local flavor of drinking vinous, has delicate fragrance and its nutritive value of sweet osmanthus and honey, has improved nutritive value vinous.
Claims (1)
1. a sweet osmanthus making method vinous is characterized in that comprising being by ratio of weight and the number of copies grape 10-20 part, sweet osmanthus 1-2 part, white sugar 5-10 part, honey 5-15 part; Making method may further comprise the steps:
1) grape with fresh harvesting removes stalk, and water cleans up;
2) quick crushing grapes squeezes the grape gross weight simultaneously;
3) leave standstill separation Pericarpium Vitis viniferae and grape meat after 8-10 hour, Pericarpium Vitis viniferae is taken out;
4) grape meat and fruit juice are placed in the container, add sweet osmanthus and honey, stir;
5) mixture after stirring was put into the sealed vessel normal temperature fermentation 20-40 days;
6) throw out and wine liquid are clarified, separating treatment;
7) sealing of the wine liquid normal temperature after the separation is preserved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210371623 CN102978055A (en) | 2012-09-29 | 2012-09-29 | Sweet osmanthus flower wine preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210371623 CN102978055A (en) | 2012-09-29 | 2012-09-29 | Sweet osmanthus flower wine preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102978055A true CN102978055A (en) | 2013-03-20 |
Family
ID=47852399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210371623 Pending CN102978055A (en) | 2012-09-29 | 2012-09-29 | Sweet osmanthus flower wine preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102978055A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103740529A (en) * | 2014-01-13 | 2014-04-23 | 四川理工学院 | Process for producing osmanthus fragrans Chinese pear fruit wine |
| CN104232396A (en) * | 2014-09-29 | 2014-12-24 | 句容市明玉葡萄种植专业合作社 | Grape fruit wine and preparation method thereof |
| CN104560488A (en) * | 2015-02-04 | 2015-04-29 | 周建国 | Traditional Chinese medicine wine for menstruation regulating of women and preparation method thereof |
| CN109762685A (en) * | 2019-04-02 | 2019-05-17 | 安徽爱德葡萄深加工有限公司 | A kind of preparation method of wine fermented with osmanthus flower |
-
2012
- 2012-09-29 CN CN 201210371623 patent/CN102978055A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103740529A (en) * | 2014-01-13 | 2014-04-23 | 四川理工学院 | Process for producing osmanthus fragrans Chinese pear fruit wine |
| CN103740529B (en) * | 2014-01-13 | 2016-02-03 | 四川理工学院 | A kind of production technique of sweet osmanthus pear fruit wine |
| CN104232396A (en) * | 2014-09-29 | 2014-12-24 | 句容市明玉葡萄种植专业合作社 | Grape fruit wine and preparation method thereof |
| CN104560488A (en) * | 2015-02-04 | 2015-04-29 | 周建国 | Traditional Chinese medicine wine for menstruation regulating of women and preparation method thereof |
| CN109762685A (en) * | 2019-04-02 | 2019-05-17 | 安徽爱德葡萄深加工有限公司 | A kind of preparation method of wine fermented with osmanthus flower |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20130320 |