CN102978057A - Grape wine with durian flavor and brewing technology of grape wine - Google Patents
Grape wine with durian flavor and brewing technology of grape wine Download PDFInfo
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- CN102978057A CN102978057A CN2012105591507A CN201210559150A CN102978057A CN 102978057 A CN102978057 A CN 102978057A CN 2012105591507 A CN2012105591507 A CN 2012105591507A CN 201210559150 A CN201210559150 A CN 201210559150A CN 102978057 A CN102978057 A CN 102978057A
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Abstract
The invention discloses a brewing technology of grape wine with durian flavor. The grape wine is prepared from the main raw materials in percentage by weight: 92-98 of fresh grapes and 2-8 of durian fruits. The brewing technology comprises the following brewing processes of: 1, pulping and mixing; 2, carrying out alcoholic fermentation; 3, carrying out malic acid and lactic acid fermentation; 4, storing in an oak barrel; and 5, carrying out stability treatment, and finally filtering, filling and storing in a bottle. The reference drinking volume is as follows: 100-150ml of the grape wine is drunk once for 1-2 times every day. The wine has the effects of nourishment and healthcare, has unique durian flavor, gives out fragrance smell assailing teeth and cheek and leaves a lingering.
Description
Technical field
The present invention relates to the wine making technical field, be specifically related to a kind of grape wine and brewing process technology thereof with durian local flavor.
Background technology
Grape wine is take new fresh grape or Sucus Vitis viniferae as raw material, forms through all or part of fermentation brew, contains the fermented wine of certain alcoholic strength.Grape wine has the effects such as nourishing, neural, aid digestion, the anti-angiocardiopathy of adjusting, drinks in right amount for a long time, and human body is had preferably health-care effect.Especially the aldehydes matters such as flavonoid in the wine can reduce the cholesterol in the human body, prevent and treat arteriosclerosis and cardiovascular and cerebrovascular diseases.
Durian (durian), Bombacaceae torrid zone deciduous tree, 15～20 meters of the height of trees, East India, country of origin and Malaysia; Fruit football size, the outward appearance yellow-green colour, Long Circle covers with pyramidal hard thorn all over body, and shell is hard; Pulp is comprised of the pork pies of arillus, and is yellowish pink yellowish, the viscosity succulence; During durian seven～medium well, shell is broken into two with one's hands along its rill with cutter, exposed in the shell the one by one large faint yellow pulp bag of egg, take off with hand one lobe one lobe, durian pulp is nutritious, and aromatic flavour is special; People praise that it is sliding like butter fat, tooth cheek lasting, and coveted wish is dripped, enjoyed oneself so much as to forget to go home.
Patent of the present invention: a kind of grape wine and brewing process thereof with durian local flavor has no relevant report.
Summary of the invention
The objective of the invention is provides a kind of take grape as main raw material for above-mentioned deficiency, and durian pulp is the flavouring composition, the durian grape wine of fragrance uniqueness.
Durian has strong an unusually sweet smell, and durian pulp is fermented with grape with suitable proportion, and during the fermentation, the peat-reek of durian is introduced in the wine, and the grape wine that leads at last has the durian peat-reek; Has nourishing health function; Has good economic benefit.
Another object of the present invention provides this grape wine brewing process with durian local flavor.
Summary of the invention
With fresh grape, durian pulp, through following brew operation: 1, slurrying with mix, 2, zymamsis, 3, oxysuccinic acid-lactic fermentation, 4, oak barrel is stored, 5, disposal of stability, the grape wine color that leads at last is ruby, and it is plentiful, nutritious to have unique durian fragrance, vinosity.
Detailed Description Of The Invention
Purpose of the present invention is achieved through the following technical solutions: this health wine, and used main raw material and weight percent thereof are:
Fresh grape 92～98
Durian pulp 2～8
This health wine, used main raw material and weight percent thereof are:
Fresh grape 95～97
Durian pulp 3～5
This health wine, used main raw material and optimum weight per-cent are:
Fresh grape 97
Durian pulp 3
The used fresh grape of this grape wine of brew is the French famous grape variety of making wine Cabernet Sauvignon of Chinese Yantai plantation;
The used durian of this grape wine of brew originates from Thailand.
The preparation method of this health wine is:
(1) slurrying with mix: at first fresh grape being gone to obstruct rear fragmentation, to get grape slurry for subsequent use; Then select seven～medium well durian, with cutter along its rill shell break into two with one's hands, expose egg is large one by one in the shell yellow pulp bag, with hand one lobe one lobe take off, remove fruit stone, that pulp crushing is made pulp is for subsequent use; At last above-mentioned each juice is pressed fresh grape 92%～98%; The ratio of durian pulp 2%～8% is put into mash-back and is fully mixed;
(2) zymamsis: the sulfurous gas that in step (1) mash-back, adds 25～35mg/L in the well-mixed juice, add 100～150mg/L active dry yeast, under the condition of 25～28 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag in 5～7 days, then enter later stage fermentation, fermentation ends when residual sugar is lower than 4～5g/L, sealed type storage gets grape fermentation wine;
(3) oxysuccinic acid-lactic fermentation: the grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer the active dried milk-acid bacteria of the rear access in pH value to 3.0～3.4, under the condition of 18～20 ℃ of temperature, carried out oxysuccinic acid-lactic fermentation 10～15 days; After oxysuccinic acid disappears, call in immediately the sulfurous gas oxidation inhibitor of 40～50mg/L, filter to get Fructus Vitis viniferae wine base;
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in Europe or the Chinese oak barrel and is stored, make the aldehydes matter in the oak barrel be melted in the Fructus Vitis viniferae wine base fully, the ambient moisture of storing is controlled at 70～80%, temperature is controlled between 12～18 ℃, and period of storage was controlled between 0.6～2 year;
(5) disposal of stability: after storing end, the Fructus Vitis viniferae wine base that adopts different oak barrel to store is carried out mingle blending, and adopt under the bentonite of 0.6～1.2g/L the polygalacturonase of glue and 0.1～0.2g/kg to process, then carry out diatomite filtration, then under-4～-5 ℃ temperature condition, carry out 6～12 days freezing treatment, coldly steady carry out cardboard filter after qualified, carry out the Sterile Filtration of 0.45um microporous membrane before the bottling, last can, bottle storage.
Through relevant department according to the GB/T15038-94 standard test, the precision 10～12%v/v of this wine, total reducing sugar＜5g/L, total acid 5～6g/L, volatile acid＜0.8g/L, free S0
2＜18mg/L.
The reference amount of drinking: a 100～150ml, 1～2 time on the one.This drinking utensils has nourishing health function; Has unique durian fragrance; Drink this drinkers' wager game people tooth cheek lasting, enjoy oneself so much as to forget to go home.
Beneficial effect
The present invention adopts advanced brewing process, and durian peat-reek and bouquent are coordinated; The grape wine color that leads to is ruby, fragrance is unique, vinosity is plentiful, nutritious; Have nourishing health function, have unique durian fragrance, have good economic benefit.
Embodiment
Embodiment 1
Select 980 kilograms of fresh grapes, 20 kilograms of durian pulp;
The preparation method is:
(1) slurrying with mix: at first fresh grape being gone to obstruct rear fragmentation, to get grape slurry for subsequent use; Then select seven～medium well durian, with cutter along its rill shell break into two with one's hands, expose egg is large one by one in the shell yellow pulp bag, with hand one lobe one lobe take off, remove fruit stone, that pulp crushing is made pulp is for subsequent use; At last above-mentioned each juice being put into mash-back fully mixes;
(2) zymamsis: the sulfurous gas that in step (1) mash-back, adds 25mg/L in the well-mixed juice, add the 150mg/L active dry yeast, under the condition of 25 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag in 7 days, then enter later stage fermentation, fermentation ends when residual sugar is lower than 4g/L, sealed type storage gets grape fermentation wine;
(3) oxysuccinic acid-lactic fermentation: the grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer the active dried milk-acid bacteria of the rear access of pH value to 3.0, under the condition of 18 ℃ of temperature, carried out oxysuccinic acid-lactic fermentation 15 days, after oxysuccinic acid disappears, call in immediately the sulfurous gas oxidation inhibitor of 40mg/L, filter to get Fructus Vitis viniferae wine base;
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in Europe or the Chinese oak barrel and is stored, make the aldehydes matter in the oak barrel be melted in the Fructus Vitis viniferae wine base fully, the ambient moisture of storing is controlled at 80%, and temperature is controlled between 18 ℃, and period of storage is controlled at 0.6 year;
(5) disposal of stability: after storing end, the Fructus Vitis viniferae wine base that adopts different oak barrel to store is carried out mingle blending, and adopt under the bentonite of 0.6g/L the polygalacturonase of glue and 0.2g/kg to process, then carry out diatomite filtration, then under-4 ℃ temperature condition, carry out 6 days freezing treatment, coldly steady carry out cardboard filter after qualified, carry out the Sterile Filtration of 0.45um microporous membrane before the bottling, last can, bottle storage.
Embodiment 2
Select 950 kilograms of fresh grapes, 50 kilograms of durian pulp;
The preparation method is:
(1) slurrying with mix: at first fresh grape being gone to obstruct rear fragmentation, to get grape slurry for subsequent use; Then select seven～medium well durian, with cutter along its rill shell break into two with one's hands, expose egg is large one by one in the shell yellow pulp bag, with hand one lobe one lobe take off, remove fruit stone, that pulp crushing is made pulp is for subsequent use; At last above-mentioned each juice being put into mash-back fully mixes;
(2) zymamsis: the sulfurous gas that in step (1) mash-back, adds 35mg/L in the well-mixed juice, add the 100mg/L active dry yeast, under the condition of 28 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag in 5 days, then enter later stage fermentation, fermentation ends when residual sugar is lower than 5g/L, sealed type storage gets grape fermentation wine;
(3) oxysuccinic acid-lactic fermentation: the grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer the active dried milk-acid bacteria of the rear access of pH value to 3.4, under the condition of 20 ℃ of temperature, carried out oxysuccinic acid-lactic fermentation 10 days, after oxysuccinic acid disappears, call in immediately the sulfurous gas oxidation inhibitor of 50mg/L, filter to get Fructus Vitis viniferae wine base;
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in Europe or the Chinese oak barrel and is stored, make the aldehydes matter in the oak barrel be melted in the Fructus Vitis viniferae wine base fully, the ambient moisture of storing is controlled at 70%, and temperature is controlled between 12 ℃, and period of storage was controlled between 1 year;
(5) disposal of stability: after storing end, the Fructus Vitis viniferae wine base that adopts different oak barrel to store is carried out mingle blending, and adopt under the bentonite of 1.2g/L the polygalacturonase of glue and 0.1g/kg to process, then carry out diatomite filtration, then under-5 ℃ temperature condition, carry out 12 days freezing treatment, coldly steady carry out cardboard filter after qualified, carry out the Sterile Filtration of 0.45um microporous membrane before the bottling, last can, bottle storage.
Embodiment 3
Preferably with 970 kilograms of fresh grapes, 30 kilograms of durian pulp;
The preparation method is:
(1) slurrying with mix: at first fresh grape being gone to obstruct rear fragmentation, to get grape slurry for subsequent use; Then select seven～medium well durian, with cutter along its rill shell break into two with one's hands, expose egg is large one by one in the shell yellow pulp bag, with hand one lobe one lobe take off, remove fruit stone, that pulp crushing is made pulp is for subsequent use; At last above-mentioned each juice being put into mash-back fully mixes;
(2) zymamsis: the sulfurous gas that in step (1) mash-back, adds 32mg/L in the well-mixed juice, add the 120mg/L active dry yeast, under the condition of 26 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag in 6 days, then enter later stage fermentation, fermentation ends when residual sugar is lower than 5g/L, sealed type storage gets grape fermentation wine;
(3) oxysuccinic acid-lactic fermentation: the grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer the active dried milk-acid bacteria of the rear access of pH value to 3.2, under the condition of 19 ℃ of temperature, carried out oxysuccinic acid-lactic fermentation 12 days, after oxysuccinic acid disappears, call in immediately the sulfurous gas oxidation inhibitor of 45mg/L, filter to get Fructus Vitis viniferae wine base;
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in Europe or the Chinese oak barrel and is stored, make the aldehydes matter in the oak barrel be melted in the Fructus Vitis viniferae wine base fully, the ambient moisture of storing is controlled at 75%, and temperature is controlled between 16 ℃, and period of storage is controlled at 2 years;
(5) disposal of stability: after storing end, the Fructus Vitis viniferae wine base that adopts different oak barrel to store is carried out mingle blending, and adopt under the bentonite of 0.8/L the polygalacturonase of glue and 0.2g/kg to process, then carry out diatomite filtration, then under-5 ℃ temperature condition, carry out 10 days freezing treatment, coldly steady carry out cardboard filter after qualified, carry out the Sterile Filtration of 0.45um microporous membrane before the bottling, last can, bottle storage.
Claims (3)
1. grape wine with durian local flavor is characterized in that used raw material is:
Fresh grape 92%～98%
Durian pulp 2%～8%
Above-mentioned per-cent is weight percentage; Described grape wine brew method with durian local flavor comprises following processing step:
(1) slurrying with mix: at first fresh grape being gone to obstruct rear fragmentation, to get grape slurry for subsequent use; Then select seven～medium well durian, with cutter along its rill shell break into two with one's hands, expose egg is large one by one in the shell yellow pulp bag, with hand one lobe one lobe take off, remove fruit stone, that pulp crushing is made pulp is for subsequent use; At last above-mentioned each juice is pressed fresh grape 92%～98%; The ratio of durian pulp 2%～8% is put into mash-back and is fully mixed;
(2) zymamsis: the sulfurous gas that in step (1) mash-back, adds 25～35mg/L in the well-mixed juice, add 100～150mg/L active dry yeast, under the condition of 25～28 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag in 5～7 days, then enter later stage fermentation, fermentation ends when residual sugar is lower than 4～5g/L, sealed type storage gets grape fermentation wine;
(3) oxysuccinic acid-lactic fermentation: the grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer the active dried milk-acid bacteria of the rear access in pH value to 3.0～3.4, under the condition of 18～20 ℃ of temperature, carried out oxysuccinic acid-lactic fermentation 10～15 days, after oxysuccinic acid disappears, call in immediately the sulfurous gas oxidation inhibitor of 40～50mg/L, filter to get Fructus Vitis viniferae wine base;
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in Europe or the Chinese oak barrel and is stored, make the aldehydes matter in the oak barrel be melted in the Fructus Vitis viniferae wine base fully, the ambient moisture of storing is controlled at 70～80%, temperature is controlled between 12～18 ℃, and period of storage was controlled between 0.6～2 year;
(5) disposal of stability: after storing end, the Fructus Vitis viniferae wine base that adopts different oak barrel to store is carried out mingle blending, and adopt under the bentonite of 0.6～1.2g/L the polygalacturonase of glue and 0.1～0.2g/kg to process, then carry out diatomite filtration, then under-4～-5 ℃ temperature condition, carry out 6～12 days freezing treatment, coldly steady carry out cardboard filter after qualified, carry out the Sterile Filtration of 0.45um microporous membrane before the bottling, last can, bottle storage.
2. a kind of grape wine with durian local flavor according to claim 1 is characterized in that described fresh grape is the French grape variety of making wine Cabernet Sauvignon of Chinese Yantai plantation.
3. a kind of grape wine with durian local flavor according to claim 1 is characterized in that described durian originates from Thailand.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105591507A CN102978057A (en) | 2012-12-21 | 2012-12-21 | Grape wine with durian flavor and brewing technology of grape wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012105591507A CN102978057A (en) | 2012-12-21 | 2012-12-21 | Grape wine with durian flavor and brewing technology of grape wine |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1847385A (en) * | 2005-04-15 | 2006-10-18 | 谢明勇 | Mixed fermented wine of haw and grape and its brewing process |
| CN1952098A (en) * | 2006-11-01 | 2007-04-25 | 高桂英 | Blue berry grape wine and its preparing method |
| CN101100635A (en) * | 2007-07-20 | 2008-01-09 | 丘志勤 | Wine brewing method using durian and wine as raw material |
| JP2011030577A (en) * | 2003-12-08 | 2011-02-17 | Suntory Holdings Ltd | Method for producing malt fermentation drink containing lactic fermentation fruit juice |
| CN102181335A (en) * | 2011-04-11 | 2011-09-14 | 山东轻工业学院 | Purple skin onion wine and preparation process thereof |
-
2012
- 2012-12-21 CN CN2012105591507A patent/CN102978057A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011030577A (en) * | 2003-12-08 | 2011-02-17 | Suntory Holdings Ltd | Method for producing malt fermentation drink containing lactic fermentation fruit juice |
| CN1847385A (en) * | 2005-04-15 | 2006-10-18 | 谢明勇 | Mixed fermented wine of haw and grape and its brewing process |
| CN1952098A (en) * | 2006-11-01 | 2007-04-25 | 高桂英 | Blue berry grape wine and its preparing method |
| CN101100635A (en) * | 2007-07-20 | 2008-01-09 | 丘志勤 | Wine brewing method using durian and wine as raw material |
| CN102181335A (en) * | 2011-04-11 | 2011-09-14 | 山东轻工业学院 | Purple skin onion wine and preparation process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 董华强，等: "榴莲菠萝果酒酿造研究", 《食品工业》, no. 4, 31 December 1999 (1999-12-31), pages 18 - 20 * |
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Application publication date: 20130320 |