CN103060146B - Brewing method of women wine - Google Patents
Brewing method of women wine Download PDFInfo
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- CN103060146B CN103060146B CN201310024174.7A CN201310024174A CN103060146B CN 103060146 B CN103060146 B CN 103060146B CN 201310024174 A CN201310024174 A CN 201310024174A CN 103060146 B CN103060146 B CN 103060146B
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- 238000000034 method Methods 0.000 title claims abstract description 14
- 229910000278 bentonite Inorganic materials 0.000 claims abstract description 35
- 239000000440 bentonite Substances 0.000 claims abstract description 35
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims abstract description 35
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 24
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 108010010803 Gelatin Proteins 0.000 claims description 24
- 229920000159 gelatin Polymers 0.000 claims description 24
- 239000008273 gelatin Substances 0.000 claims description 24
- 235000019322 gelatine Nutrition 0.000 claims description 24
- 235000011852 gelatine desserts Nutrition 0.000 claims description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 21
- 239000003292 glue Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241000219095 Vitis Species 0.000 claims description 14
- 235000009392 Vitis Nutrition 0.000 claims description 14
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 12
- 238000010009 beating Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 10
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 6
- 238000013467 fragmentation Methods 0.000 claims description 6
- 238000006062 fragmentation reaction Methods 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 2
- 239000005864 Sulphur Substances 0.000 claims description 2
- 241000746998 Tragus Species 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 244000003416 Asparagus officinalis Species 0.000 claims 2
- 235000011399 aloe vera Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 241001116389 Aloe Species 0.000 abstract description 3
- 210000005036 nerve Anatomy 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002087 whitening effect Effects 0.000 abstract description 2
- 235000019674 grape juice Nutrition 0.000 abstract 2
- 238000004537 pulping Methods 0.000 abstract 2
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 235000015463 Lycium carolinianum Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000003863 physical function Effects 0.000 abstract 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
- 241000234427 Asparagus Species 0.000 description 6
- 241001247821 Ziziphus Species 0.000 description 4
- 235000002532 grape seed extract Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 244000144927 Aloe barbadensis Species 0.000 description 2
- 235000002961 Aloe barbadensis Nutrition 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 241000256846 Apis cerana Species 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 244000241872 Lycium chinense Species 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
Abstract
The invention relates to a women wine suitable for women to drink, and particularly relates to a brewing method of the women wine. The women wine is characterized by comprising the following steps of: (1) taking wine grapes, crushing the wine grapes after peduncles are removed, separating peel residues, and taking grape juice for further use; (2) taking fresh red dates, cutting off the red dates and removing kernels, and pulping after the grape juice mixed in the fresh red dates; (3) taking fresh boxthorn fruits and pulping; (4) mixing the obtained juice, and then adding SO2 and pectinase, and adding oak chips and oak powder simultaneously; (5) fermenting till the sugar content is 12.1-50.0g/L at a temperature of 18-20 DEG C, and then separating wine legs; (6) adding honey and aloe juice; and (7) fining with bentonite, artificially stopping the fermentation, clarifying, filtering and filling. The women wine brewed by the method provided by the invention selects materials based on the improvement of women's physical functions, so that the high-end women wine has the health-care effects of whitening skin, removing free radicals in the human body, resisting aging, enriching the blood and enlarging chest, soothing the nerves and resisting fatigue and the like.
Description
Technical field
The present invention relates to be applicable to the lady wine of women, especially a kind of brewing method of lady wine.
Background technology
Lady wine is one vinous generally speaking.Taking wine grape cultivar Pinot Noir (Pinot Noir) as major ingredient adds other auxiliary material, make it have and improve female body function, alleviating fatigue, calm the nerves and effect of beautifying face and moistering lotion.It is taking women as main consumer objects, the sweet type that wine degree is lower, fruital is denseer or semi-sweet grape wine.
Exploitation lady wine, is applicable to national liquor industry policy.The population (the second bore) of dividing age, sex according to national city in 1997, Ms's population of 20～54 years old is 66300 people, accounts for 21% of national city population.That is to say, only, with regard to the population of city, the consumption market of lady wine is still very huge.Exploitation lady wine can be advocated completely, is also to adapt to era development, adaptation requirement of the market economy.Under market economic system, female consumption becomes economic important impetus, more control family expenses, women more " increases income ", and the male sex is " throttling " more, and female consumption is accustomed to rationality increasingly, they more focus on beauty treatment health and makings forms, and more pay close attention to graceful modern trend and women's taste.In order to increase sales volume vinous, carry out offensive by the marketing methods of releasing distinguishing products or characteristic for specific crowd, be very necessary.
Summary of the invention
The object of this invention is to provide a kind of brewing method of lady wine, can brew alcoholic strength low, give off a strong fragrance, mouthfeel is soft, heat is low, have the semi-sweet grape wine that improves female body function.
A brewing method for lady wine, its special feature is, comprises the steps:
(1) get Wine Grape, destemming fragmentation keeps 8-12h at 15-18 DEG C, separates skin slag, takes from stream Sucus Vitis viniferae stand-by;
(2) get fresh date, cut stoning, the Sucus Vitis viniferae that adds 3-5 times of enuleation date weight mixes rear making beating;
(3) get fresh fructus lycii, making beating;
(4) juice step (2) and (3) being obtained mixes, then adds SO
2and polygalacturonase, add oak chip and oak powder simultaneously;
(5) at 18-20 DEG C of temperature, ferment to sugar degree be 12.1～50.0g/L, separate wine pin;
(6) add honey and asparagus juice;
(7) under bentonite, glue, artificial termination are fermented, and clarification, filters, filling.
In step (1), (2) and (3), the quality of Wine Grape accounts for the 90%-95% of three kinds of main raw material total masses, and in the quality of all the other 5%-10%, the mass ratio of fresh date and fresh fructus lycii is again 1:2-2: 1.
In step (6), honey addition is 3kg-5kg/t, and asparagus juice addition is 2kg-4kg/t.
After juice being mixed in step (4), add the SO of 200-350ml/t
2, the polygalacturonase of 10-30g/t, the oak chip of 300-600g/t and the oak powder of 30-60g/t.
In step (7), the artificial method that stops fermentation is specially: under bentonite, after glue, be the cardboard filter of 0.2-0.45 μ m with aperture, adjust Free sulfur dioxide to sulphur 40-50ppm.
Under bentonite, the working method of glue is specially in step (7): doubly add after 24 hours to 52 DEG C of hot-water soak bentonite of bentonite quality with 8-10, bentonite add-on is 1.0-1.2g/l; Doubly after the water stirring and dissolving gelatin of gelatin quality, add with 8-10, gelatin addition is 0.05-0.08g/l; After first adding bentonite, add gelatin, lower glue 15-20 days at 20-25 DEG C.
Clarification in step (7), the concrete operations of filtering are: under-2--4 degree Celsius, leave standstill 15-30 days, then utilize diatomite filter to filter.
Fermentation in step (5) refers to inoculation fermentation, specifically adds the BDX yeast after activation according to the consumption of 150-200g/ ton Sucus Vitis viniferae.
Adopt the lady wine brewageed of the inventive method, its selection is positioned to improve female pathology function, and there is skin whitening, remove interior free yl, anti-aging, the chest enlarge of enriching blood, the health-care effecies such as antifatigue of calming the nerves, be a high-end grape wine.Select fresh fruit fermentation to cater to women to like the consumer psychology of fruit, strong fruital and fruity, broken because refusing the flavour of a drug that tradition soaks in herbal medicine configuration alcoholic drink mixed with fruit juice and brought the limitation of drinking colony's atrophy." aloe " in batching embodied dense women's cultural coloring, market differenceization performance fully, and the lady wine alcoholic strength of brewageing low, give off a strong fragrance, mouthfeel is soft, heat is low.
Embodiment
The experiment material that the embodiment of the present invention adopts and equipment are as following table 1:
Table 1. experiment material and equipment
Embodiment 1:
Get wine grape cultivar Pinot Noir (Pinot Noir), select, destemming fragmentation keeps 8h at 18 DEG C, separates skin slag, takes from stream Sucus Vitis viniferae stand-by.
Prepare fresh date (ziziphus zizyphus) and fresh fructus lycii (Lycium chinense), mass ratio is 1:2.
Get fresh date, cut stoning, add 5 times of Sucus Vitis viniferaes to enuleation date weight and mix making beating.
Get fresh fructus lycii, making beating.
Above-mentioned juice is mixed, add 200ml/t SO
2, 600g/t oak chip, 60g/t oak powder, 30g/t polygalacturonase.
Add the BDX yeast after activation according to the consumption of 200g/ ton Sucus Vitis viniferae.Specifically, before inoculation, with 10 times, to the hot water activation 25min of 40 DEG C of yeast weight, then gradation is added grape fermentation juice in yeast activated liquid lentamente, and every interpolation once makes temperature reduce by 2 DEG C, until differ 8 DEG C with the temperature of grape fermentation juice.
Then the yeast activated liquid obtaining is added in fermentor tank, circulation stirring is even.At 18 DEG C of temperature, temperature controlled fermentation, to sugar degree 12.1g/L, separates wine pin.
Add again 3kg/t jujube flower honey (Apis cerana Fabr) and 2kg/t asparagus juice (aloe adopts Aloe barbadensis Miller, i.e. Aloe vulgaris).
Then use the cardboard filter of 0.45 μ m, add SO
2adjust Free sulfur dioxide content to 40ppm.
Glue under bentonite: with 10 times to 52 DEG C of hot-water soak bentonite of bentonite quality 24 hours, bentonite add-on 1.2g/l; Add after the normal-temperature water stirring and dissolving gelatin of gelatin quality with 10 times, gelatin addition 0.08g/l, adds gelatin after first adding bentonite, lower glue 15 days at 20 DEG C.
Pour in down a chimney clarification filtration, under-2 degrees Celsius, leave standstill 30 days, then utilize diatomite filter to filter.
Last filling.
The BDX business active dry yeast (having another name called yeast BDX, Enoferm BDX) that yeast in this example adopts Shanghai Jie Tu Trade Co., Ltd. to sell.
Embodiment 2:
Get Wine Grape, select, destemming fragmentation is flooded 8h at 18 DEG C, separates skin slag, gets Sucus Vitis viniferae stand-by;
Prepare fresh date and fresh fructus lycii, mass ratio is 2: 1.
Get fresh date, cut stoning, add 3 times of Sucus Vitis viniferaes to enuleation date (referring to the fresh date of jujube core) weight and mix making beating;
Get fresh fructus lycii, making beating;
Above-mentioned juice is mixed, add 350ml/t SO2,300g/t oak chip, 60g/t oak powder, 10g/t polygalacturonase;
Add BDX yeast according to the consumption of 180g/ ton Sucus Vitis viniferae.Before inoculation, with the hot water activation 30min of 10 times to 40 DEG C of yeast weight, then add grape fermentation juice to gradation in yeast activated liquid lentamente, every operation is added once makes temperature reduce by 1 DEG C, until differ 10 DEG C with the temperature of grape fermentation juice.
Yeast activated liquid after cooling adds in fermentor tank, and circulation stirring is even.At 18 DEG C of temperature, temperature controlled fermentation, to sugar degree 50g/L, separates wine pin.
Add 5kg/t honey and 4kg/t asparagus juice.
Then the cardboard filter of 0.20 μ m, adjusts Free sulfur dioxide content to 50ppm;
Glue under bentonite: 8 times to 52 DEG C of hot-water soak bentonite of bentonite quality 24 hours, adds bentonite amount 1.0g/l; 8 times are added after the normal-temperature water stirring and dissolving gelatin of gelatin quality, add gelatin amount 0.05g/l, add gelatin, lower glue 20 days at 25 DEG C after first adding bentonite;
Pour in down a chimney filtration, under-4 degrees Celsius, leave standstill 15 days, then utilize diatomite filter to filter;
Filling.
Other parts are identical with embodiment 1.
Embodiment 3:
Get Wine Grape, select, destemming fragmentation is flooded 8h at 18 DEG C, separates skin slag, gets Sucus Vitis viniferae stand-by;
Prepare fresh date and fresh fructus lycii, mass ratio is 1: 2.
Get fresh date, cut stoning, add 3 times of Sucus Vitis viniferaes to enuleation date (referring to the fresh date of jujube core) weight and mix making beating;
Get fresh fructus lycii, making beating;
Above-mentioned juice is mixed, add 350ml/t SO2,300g/t oak chip, 60g/t oak powder, 10g/t polygalacturonase;
Add BDX yeast according to the consumption of 150g/ ton Sucus Vitis viniferae, before using, by working instructions, BDX activated yeast is obtained to yeast activated liquid.
The yeast activated liquid obtaining is added in fermentor tank, and circulation stirring is even.At 18 DEG C of temperature, temperature controlled fermentation, to sugar degree 12.1g/L, separates wine pin.
Add 5kg/t honey and 4kg/t asparagus juice.
Then the cardboard filter of 0.45 μ m, adjusts Free sulfur dioxide content to 50ppm;
Glue under bentonite: 10 times to 52 DEG C of hot-water soak bentonite of bentonite quality 24 hours, adds bentonite amount 1.2g/l; 8 times are added after the normal-temperature water stirring and dissolving gelatin of gelatin quality, add gelatin amount 0.05g/l, add gelatin, lower glue 20 days at 25 DEG C after first adding bentonite;
Pour in down a chimney filtration, under-4 degrees Celsius, leave standstill 15 days, then utilize diatomite filter to filter;
Filling.
Other parts are identical with embodiment 1.
Embodiment 4:
Get Wine Grape, select, destemming fragmentation is flooded 8h at 18 DEG C, separates skin slag, gets Sucus Vitis viniferae stand-by;
Prepare fresh date and fresh fructus lycii, mass ratio is 2: 1.
Get fresh date, cut stoning, add 3 times of Sucus Vitis viniferaes to enuleation date (referring to the fresh date of jujube core) weight and mix making beating;
Get fresh fructus lycii, making beating;
Above-mentioned juice is mixed, add 200ml/t SO2,600g/t oak chip, 30g/t oak powder,
30g/t polygalacturonase;
Add BDX yeast according to the consumption of 160g/ ton Sucus Vitis viniferae.Before inoculation, with the hot water activation 26min of 10 times to 40 DEG C of yeast weight, then add grape fermentation juice to gradation in yeast activated liquid lentamente, every operation is added once makes temperature reduce by 1 DEG C, until differ 8 DEG C with the temperature of grape fermentation juice.
Yeast activated liquid after cooling adds in fermentor tank, and circulation stirring is even.At 18 DEG C of temperature, temperature controlled fermentation, to sugar degree 50g/L, separates wine pin.
Add 5kg/t honey and 4kg/t asparagus juice.
Then the cardboard filter of 0.20 μ m, adjusts Free sulfur dioxide content to 50ppm;
Glue under bentonite: 8 times to 52 DEG C of hot-water soak bentonite of bentonite quality 24 hours, adds bentonite amount 1.0g/l; 8 times are added after the normal-temperature water stirring and dissolving gelatin of gelatin quality, add gelatin amount 0.05g/l, add gelatin, lower glue 20 days at 25 DEG C after first adding bentonite;
Pour in down a chimney filtration, under-4 degrees Celsius, leave standstill 30 days, then utilize diatomite filter to filter;
Filling.
Other parts are identical with embodiment 1.
Claims (1)
1. a brewing method for lady wine, is characterized in that, comprises the steps:
(1) get Wine Grape, destemming fragmentation keeps 8-12h at 15-18 DEG C, separates skin slag, takes from stream Sucus Vitis viniferae stand-by;
(2) get fresh date, cut stoning, the Sucus Vitis viniferae that adds 3-5 times of enuleation date weight mixes rear making beating;
(3) get fresh fructus lycii, making beating;
(4) juice step (2) and (3) being obtained mixes, then adds SO
2and polygalacturonase, add oak chip and oak powder simultaneously;
(5) at 18-20 DEG C of temperature, ferment to sugar degree be 12.1-50.0 g/L, separate wine pin;
(6) add honey and asparagus juice;
(7) under bentonite, glue, artificial termination are fermented, and clarification, filters, filling;
In step (1), (2) and (3), the quality of Wine Grape accounts for the 90%-95% of three kinds of main raw material total masses, and in the quality of all the other 5%-10%, the mass ratio of fresh date and fresh fructus lycii is again 1:2-2:1;
In step (6), honey addition is 3kg-5kg/t, and asparagus juice addition is 2kg-4kg/t;
After juice being mixed in step (4), add the SO of 200-350ml/t
2, the polygalacturonase of 10-30g/t, the oak chip of 300-600g/t and the oak powder of 30-60g/t;
In step (7), the artificial method that stops fermentation is specially: under bentonite, after glue, be the cardboard filter of 0.2-0.45 μ m with aperture, adjust Free sulfur dioxide to sulphur 40-50ppm;
Under bentonite, the working method of glue is specially in step (7): doubly add after 24 hours to 52 DEG C of hot-water soak bentonite of bentonite quality with 8-10, bentonite add-on is 1.0-1.2g/l; Doubly after the water stirring and dissolving gelatin of gelatin quality, add with 8-10, gelatin addition is 0.05-0.08g/l; After first adding bentonite, add gelatin, lower glue 15-20 days at 20-25 DEG C;
Clarification in step (7), the concrete operations of filtering are: under-2 to-4 degrees Celsius, leave standstill 15-30 days, then utilize diatomite filter to filter;
Fermentation in step (5) refers to inoculation fermentation, specifically adds the BDX yeast after activation according to the consumption of 150-200g/ ton Sucus Vitis viniferae.
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| CN201310024174.7A CN103060146B (en) | 2013-01-23 | 2013-01-23 | Brewing method of women wine |
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| CN103060146B true CN103060146B (en) | 2014-08-13 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103275847B (en) * | 2013-05-31 | 2016-01-13 | 大兴安岭依莓饮品有限公司 | A kind of wild blueberry lady wine and preparation method thereof |
| CN105695202A (en) * | 2016-03-18 | 2016-06-22 | 杨富建 | Wine and preparation method thereof |
| CN106085737A (en) * | 2016-08-29 | 2016-11-09 | 湖北新阳蜂业有限公司 | A kind of honey fruit wine and preparation method thereof |
| CN106520461A (en) * | 2017-01-17 | 2017-03-22 | 河北唐城红枣酒业有限公司 | Brewing method of red date wine |
| CN107446784A (en) * | 2017-09-05 | 2017-12-08 | 广州城市职业学院 | A kind of lichee or longan brandy spice of spirits, its preparation method and application |
| CN107904064A (en) * | 2017-12-31 | 2018-04-13 | 定远县佩璋生态园有限公司 | A kind of antifatigue preparation of wine of enriching blood |
| CN108570379A (en) * | 2018-06-21 | 2018-09-25 | 史建华 | Watermelon flavor lady wine and preparation method thereof |
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| CN1313382A (en) * | 2001-03-23 | 2001-09-19 | 郭俊亭 | Three-fruit dry red wine and its making technology |
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