CN103103045A - Fistular onion stalk grape wine and brewing technology of same - Google Patents
Fistular onion stalk grape wine and brewing technology of same Download PDFInfo
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- CN103103045A CN103103045A CN201210552431XA CN201210552431A CN103103045A CN 103103045 A CN103103045 A CN 103103045A CN 201210552431X A CN201210552431X A CN 201210552431XA CN 201210552431 A CN201210552431 A CN 201210552431A CN 103103045 A CN103103045 A CN 103103045A
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Abstract
The invention relates to a fistular onion stalk grape wine and a brewing technology of the same and belongs to the technical field of grape wine brewing. The fistular onion stalk grape wine contains the following main materials in percent by weight: 70-90% of fresh grapes, 5-20% of fresh fistular onion stalk and 5-15% of Chinese dates. The brewing technology comprises the following brewing processes: 1. pulp preparation and mixing; 2. alcohol fermentation; 3. malic acid-lactic acid fermentation; 4. storage in an oak barrel; and 5. stabilization treatment, filtration, filling, and storage in bottles. The fistular onion stalk health-care grape wine is advanced in brewing technology and has a remarkable auxiliary effect to cardiovascular and cerebrovascular diseases after being drunk for a long time.
Description
Technical field
The present invention relates to the wine making technical field, be specifically related to a kind of Bulbus Allii Fistulosi grape wine and fabricating technology thereof.
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 nourishing, sets up, excitor nerve, improve the effects such as blood circulation, drinks in right amount for a long time, and human body is had health-care effect preferably.
Due to factors such as weather condition, cultivation managements; the phenomenons such as the grape maturity degree is inadequate, sugar degree is low usually can appear; such Sucus Vitis viniferae will be adjusted sugar part before fermentation, generally adopt the method for adding white sugar to improve pol in production, but does like this impact quality vinous.This patent proposes to replace white sugar to carry out brewing grape wine as sugared source with dried date.
Red date has another name called date.Extremely sweet, bright jujube is sugary 20%～40%, and dried jujube is sugary 55%～87%, and nutritious, local flavor is very good.Red date is added in Wine Grape juice, both can improve pol, can make again the date flavor compound obtain during the fermentation dipping utilization.
Shallot, green onion section per nnial herb.Top is green green onion leaf, and the bottom is white Bulbus Allii Fistulosi, and root is the white fibrous root of growing thickly.Shallot whole strain from the leaf to the root is all precious, can be rated as good vegetables good medicine.The green onion leaf contains very high plant polyphenol, and antioxidant effect is good; Bulbus Allii Fistulosi contains very much higher phenol, polysaccharide body, protein, plant sterol, and preventing cardiovascular disease, digestion and respiratory system disease are effective; The plant polyphenol of green onion fibrous root, polysaccharide body burden even surpass green onion leaf Bulbus Allii Fistulosi.
Grape, shallot, red date are all the important cash crop in Shandong Province.Yantai is the seventh-largest grape seashore producing region, the world; Zhangqiu in Shandong province is shallot plantation, processing, the export base of Largest In China, the large Chinese parasol tree of Zhangqiu shallot Representative Cultivars, and what the high yield individual plant was heavy reaches 1.5 kilograms, and 2 meters of plant heights, are described as " king in green onion " by long 0.8 meter in vain; Shandong Province red date output occupies the whole nation the second, and Tai’an Ningyang date is one of Mount Taishan three large special products, and Representative Cultivars is justified red, and jujube is large extremely sweet, has won fame both at home and abroad.
Research and develop the deep process technology of famous-brand and high-quality special agricultural-food, be of great significance.
Summary of the invention
The objective of the invention is to provide for above-mentioned deficiency a kind of Bulbus Allii Fistulosi grape wine take grape, Bulbus Allii Fistulosi, date as main raw material.Both develop shallot, date resource, increased again nutritive ingredient vinous.
Another object of the present invention is to provide this Bulbus Allii Fistulosi preparation of wine.
Summary of the invention
With fresh grape, bright large Bulbus Allii Fistulosi, dried date, 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 deeply ruby red, and the smell of fruits is very sweet, and the plentiful coordination of vinosity is nutritious.
Detailed Description Of The Invention
Purpose of the present invention is achieved through the following technical solutions: this health wine, and main raw material used and weight percent thereof are:
Fresh grape 70～90
Bright large Bulbus Allii Fistulosi 5～20
Dried date 5～10
This health wine, main raw material used and weight percent thereof are:
Fresh grape 75～85
Bright large Bulbus Allii Fistulosi 10～15
Dried date 5～10
This health wine, main raw material used and optimum weight per-cent are:
Fresh grape 80
Bright large Bulbus Allii Fistulosi 12
Dried date 8
This grape wine of brew fresh grape used is the French famous grape variety of making wine Cabernet Sauvignon of Chinese Yantai plantation;
This grape wine of brew shallot used is the large Chinese parasol tree of Chinese Famous Zhangqiu green onion breed;
This grape wine of brew date used is that Chinese Famous Ningyang date kind circle is red.
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 standby; Dried date is dipped in the water of 95 ℃ tissue bulking softening after, drainage, go jujube core, fragmentation, to get the date slurry standby; With bright shallot go green onion leaf green onion coring, blanching (70～80 ℃ of temperature, time 3～5min), fragmentation, to get large Bulbus Allii Fistulosi slurry standby; Then above-mentioned each juice is pressed fresh grape 70%～90%; Large Bulbus Allii Fistulosi 5%～20%; The ratio of dried date 5%～10% is put into mash-back and is fully mixed;
(2) zymamsis: the sulfurous gas that adds 25～35mg/L in step (1) mash-back in well-mixed juice, add 100～150mg/L active dry yeast, carry out the zymamsis in early stage under the condition of 25～28 ℃ of temperature, separated the skin slag in 5～7 days, then enter later stage fermentation, when residual sugar fermentation ends during 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, carried out oxysuccinic acid-lactic fermentation 10～15 days under the condition of 18～20 ℃ of temperature; Call in immediately the sulfurous gas oxidation inhibitor of 40～50mg/L after oxysuccinic acid disappears, filter to get Fructus Vitis viniferae wine base;
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after continuously fermenting is put in Europe or Chinese oak barrel and is stored, make the aldehydes matter in oak barrel be melted in 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, to adopting the Fructus Vitis viniferae wine base that different oak barrel are stored to carry 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 carry out the freezing treatment of 6～12 days under the temperature condition of-4～-5 ℃, coldly steady carry out cardboard filter after qualified, carry out the Sterile Filtration of 0.45um microporous membrane before 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.Long-term drinking can be promoted longevity, and improves immune function of human body, especially cardiovascular and cerebrovascular diseases is had significant auxiliary curative effect.
Beneficial effect
Bulbus Allii Fistulosi contains abundant polyphenol, protein, polysaccharide body, plant sterol, can regulate blood fat and improve immunizing power.Red date is referred to as " natural complex ball " by medical circle, have nourishing the stomach, invigorating the spleen, enrich blood, supplementing QI for promoting the production of body fluid, the function of promoting longevity.
The present invention makes grape, large Bulbus Allii Fistulosi, red date three's characteristics be able to combination, adopt advanced preparation technology, both kept characteristic vinous, added again the nutritive ingredient that Bulbus Allii Fistulosi, date have, the grape wine color that spawns is deeply ruby red, and the smell of fruits is very sweet, the plentiful coordination of vinosity, nutritious, especially cardiovascular and cerebrovascular diseases is had significant auxiliary curative effect.
Embodiment
Embodiment 1
Select 900 kilograms of fresh grapes, 50 kilograms of large Bulbus Allii Fistulosi of aquatic foods, 50 kilograms of dried dates.
The preparation method is:
(1) slurrying with mix: at first fresh grape being gone to obstruct rear fragmentation, to get grape slurry standby; Dried date is dipped in the water of 95 ℃ tissue bulking softening after, drainage, go jujube core, fragmentation, to get the date slurry standby; With bright shallot go green onion leaf green onion coring, blanching (70～80 ℃ of temperature, time 3～5min), fragmentation, to get large Bulbus Allii Fistulosi slurry standby; Then above-mentioned each juice being put into mash-back fully mixes;
(2) zymamsis: the sulfurous gas that adds 25mg/L in step (1) mash-back in well-mixed juice, add the 150mg/L active dry yeast, carry out the zymamsis in early stage under the condition of 25 ℃ of temperature, separated the skin slag in 7 days, then enter later stage fermentation, when residual sugar fermentation ends during 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, carried out oxysuccinic acid-lactic fermentation 15 days under the condition of 18 ℃ of temperature, call in immediately the sulfurous gas oxidation inhibitor of 40mg/L after oxysuccinic acid disappears, filter to get Fructus Vitis viniferae wine base;
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after continuously fermenting is put in Europe or Chinese oak barrel and is stored, make the aldehydes matter in oak barrel be melted in 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, to adopting the Fructus Vitis viniferae wine base that different oak barrel are stored to carry 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 carry out the freezing treatment of 6 days under the temperature condition of-4 ℃, coldly steady carry out cardboard filter after qualified, carry out the Sterile Filtration of 0.45um microporous membrane before bottling, last can, bottle storage.
Embodiment 2
Select 750 kilograms of fresh grapes, 150 kilograms of large Bulbus Allii Fistulosi of aquatic foods, 100 kilograms of dried dates.
The preparation method is:
(1) slurrying with mix: at first fresh grape being gone to obstruct rear fragmentation, to get grape slurry standby; Dried date is dipped in the water of 95 ℃ tissue bulking softening after, drainage, go jujube core, fragmentation, to get the date slurry standby; With bright shallot go green onion leaf green onion coring, blanching (70～80 ℃ of temperature, time 3～5min), fragmentation, to get large Bulbus Allii Fistulosi slurry standby; Then above-mentioned each juice being put into mash-back fully mixes;
(2) zymamsis: the sulfurous gas that adds 35mg/L in step (1) mash-back in well-mixed juice, add the 100mg/L active dry yeast, carry out the zymamsis in early stage under the condition of 28 ℃ of temperature, separated the skin slag in 5 days, then enter later stage fermentation, when residual sugar fermentation ends during 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, carried out oxysuccinic acid-lactic fermentation 10 days under the condition of 20 ℃ of temperature, call in immediately the sulfurous gas oxidation inhibitor of 50mg/L after oxysuccinic acid disappears, filter to get Fructus Vitis viniferae wine base;
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after continuously fermenting is put in Europe or Chinese oak barrel and is stored, make the aldehydes matter in oak barrel be melted in 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, to adopting the Fructus Vitis viniferae wine base that different oak barrel are stored to carry 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 carry out the freezing treatment of 12 days under the temperature condition of-5 ℃, coldly steady carry out cardboard filter after qualified, carry out the Sterile Filtration of 0.45um microporous membrane before bottling, last can, bottle storage.
Embodiment 3
Select 800 kilograms of fresh grapes, the bright large Bulbus Allii Fistulosi of 120 kg, 80 kilograms of dried dates.
The preparation method is:
(1) slurrying with mix: at first fresh grape being gone to obstruct rear fragmentation, to get grape slurry standby; Dried date is dipped in the water of 95 ℃ tissue bulking softening after, drainage, go jujube core, fragmentation, to get the date slurry standby; With bright shallot go green onion leaf green onion coring, blanching (70～80 ℃ of temperature, time 3～5min), fragmentation, to get large Bulbus Allii Fistulosi slurry standby; Then above-mentioned each juice being put into mash-back fully mixes;
(2) zymamsis: the sulfurous gas that adds 32mg/L in step (1) mash-back in well-mixed juice, add the 120mg/L active dry yeast, carry out the zymamsis in early stage under the condition of 26 ℃ of temperature, separated the skin slag in 6 days, then enter later stage fermentation, when residual sugar fermentation ends during 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, carried out oxysuccinic acid-lactic fermentation 12 days under the condition of 19 ℃ of temperature, call in immediately the sulfurous gas oxidation inhibitor of 45mg/L after oxysuccinic acid disappears, filter to get Fructus Vitis viniferae wine base;
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after continuously fermenting is put in Europe or Chinese oak barrel and is stored, make the aldehydes matter in oak barrel be melted in 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, to adopting the Fructus Vitis viniferae wine base that different oak barrel are stored to carry 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 carry out the freezing treatment of 10 days under the temperature condition of-5 ℃, coldly steady carry out cardboard filter after qualified, carry out the Sterile Filtration of 0.45um microporous membrane before bottling, last can, bottle storage.
Claims (4)
1. health wine is characterized in that raw material used is:
Fresh grape 70%～90%
Bright large Bulbus Allii Fistulosi 5%～20%
Dried date 5%～10%
Above-mentioned per-cent is weight percentage; The brew method of described health wine comprises following processing step:
(1) slurrying with mix: at first fresh grape being gone to obstruct rear fragmentation, to get grape slurry standby; Dried date is dipped in the water of 95 ℃ tissue bulking softening after, drainage, go jujube core, fragmentation, to get the date slurry standby; With bright shallot go green onion leaf green onion coring, blanching (70～80 ℃ of temperature, time 3～5min), fragmentation, to get large Bulbus Allii Fistulosi slurry standby; Then above-mentioned each juice is pressed fresh grape 70%～90%; Large Bulbus Allii Fistulosi 5%～20%; The ratio of dried date 5%～10% is put into mash-back and is fully mixed;
(2) zymamsis: the sulfurous gas that adds 25～35mg/L in step (1) mash-back in well-mixed juice, add 100～150mg/L active dry yeast, carry out the zymamsis in early stage under the condition of 25～28 ℃ of temperature, separated the skin slag in 5～7 days, then enter later stage fermentation, when residual sugar fermentation ends during 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, carried out oxysuccinic acid-lactic fermentation 10～15 days under the condition of 18～20 ℃ of temperature, call in immediately the sulfurous gas oxidation inhibitor of 40～50mg/L after oxysuccinic acid disappears, filter to get Fructus Vitis viniferae wine base;
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after continuously fermenting is put in Europe or Chinese oak barrel and is stored, make the aldehydes matter in oak barrel be melted in 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, to adopting the Fructus Vitis viniferae wine base that different oak barrel are stored to carry 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 carry out the freezing treatment of 6～12 days under the temperature condition of-4～-5 ℃, coldly steady carry out cardboard filter after qualified, carry out the Sterile Filtration of 0.45um microporous membrane before bottling, last can, bottle storage.
2. a kind of health wine 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 health wine according to claim 1, is characterized in that said shallot is the large Chinese parasol tree of Chinese Zhangqiu green onion breed.
4. a kind of health wine according to claim 1, is characterized in that said date is that Chinese Ningyang date kind circle is red.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210552431XA CN103103045A (en) | 2012-12-19 | 2012-12-19 | Fistular onion stalk grape wine and brewing technology of same |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103614269A (en) * | 2013-12-15 | 2014-03-05 | 山东轻工业学院 | Longan flower semi-sweet flavored wine and brewing process thereof |
| CN104087464A (en) * | 2014-07-28 | 2014-10-08 | 内蒙古汉森酒业集团有限公司 | Method for brewing onion grape wine |
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| KR20110077857A (en) * | 2009-12-30 | 2011-07-07 | 대한민국(농촌진흥청장) | Process for the preparation wine without adding sulfur dioxide and wine without sulfur dioxide prepared therefrom |
| CN102181334A (en) * | 2011-04-11 | 2011-09-14 | 山东轻工业学院 | Onion beard grape wine and preparation process thereof |
| CN102181335A (en) * | 2011-04-11 | 2011-09-14 | 山东轻工业学院 | Purple skin onion wine and preparation process thereof |
| WO2012095734A1 (en) * | 2011-01-14 | 2012-07-19 | Pc Engineering S.R.L. | Process for the treatment and the winemaking of grapes |
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2012
- 2012-12-19 CN CN201210552431XA patent/CN103103045A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110077857A (en) * | 2009-12-30 | 2011-07-07 | 대한민국(농촌진흥청장) | Process for the preparation wine without adding sulfur dioxide and wine without sulfur dioxide prepared therefrom |
| WO2012095734A1 (en) * | 2011-01-14 | 2012-07-19 | Pc Engineering S.R.L. | Process for the treatment and the winemaking of grapes |
| CN102181334A (en) * | 2011-04-11 | 2011-09-14 | 山东轻工业学院 | Onion beard grape wine and preparation process thereof |
| CN102181335A (en) * | 2011-04-11 | 2011-09-14 | 山东轻工业学院 | Purple skin onion wine and preparation process thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103614269A (en) * | 2013-12-15 | 2014-03-05 | 山东轻工业学院 | Longan flower semi-sweet flavored wine and brewing process thereof |
| CN104087464A (en) * | 2014-07-28 | 2014-10-08 | 内蒙古汉森酒业集团有限公司 | Method for brewing onion grape wine |
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Application publication date: 20130515 |