CN103122293A - Onion root hair wine and brewing process thereof - Google Patents
Onion root hair wine and brewing process thereof Download PDFInfo
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- CN103122293A CN103122293A CN2012105525492A CN201210552549A CN103122293A CN 103122293 A CN103122293 A CN 103122293A CN 2012105525492 A CN2012105525492 A CN 2012105525492A CN 201210552549 A CN201210552549 A CN 201210552549A CN 103122293 A CN103122293 A CN 103122293A
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Abstract
The invention discloses onion root hair wine and a preparation process thereof and belongs to the technical field of wine brewing. The invention discloses an onion root hair wine technology, and the wine comprises the following main raw materials in percentage by weight: 70-90 percent of fresh grapes, 5-20 percent of onion root hairs and 5-15 percent of Chinese dates. The process comprises the following brewing steps: 1, pulping and mixing; 2, performing alcoholic fermentation; 3, performing malic acid and lactic acid fermentation; 4, storing in an oak barrel; and 5, performing stability treatment, and finally filtering, filling and bottling. The onion root hair wine is advanced in process, can regulate the blood fat and improve the immunity after being drunk for a long time and has an obvious auxiliary curative effect on the cardiovascular and cerebrovascular diseases.
Description
Technical field
The present invention relates to the wine making technical field, being specifically related to a kind of onion must 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.The effects such as grape wine has nourishing, it is neural, aid digestion to regulate, prevent angiocardiopathy, perfect the internal organ function, sterilization, anti-ageing, fat-reducing, drink in right amount for a long time, human body is had health-care effect preferably, and grape wine has obtained human consumer's favor with health, the fashion of uniqueness.
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.
Onion belongs to the Liliaceae allium, 2 years these plants of sward.The edible position of onion is underground loose bulb (being onion).Onion is pressed the modal difference of bulb, is divided into common onion, tillered-onion and three types of heading onion, and usually said onion generally refers to common onion.Common onion (Allium cape L.) is one of higher vegetables of Flavonoid Content, and the flavonoid substances content of onion bulb stem edible portion in from outside to inside reduces successively, and in the non-edible portion of onion crust and coring, the flavonoid substances content is the highest.The polyphenol of onion root palpus, polysaccharide body, plant sterol, protein content all far surpass bulb.
Be accompanied by the growth of onion output, produce in the course of processing take onion-skin and coring as main a large amount of wastes, directly abandon not only contaminate environment but also waste resource.
Grape, onion, red date are all the important cash crop in Shandong Province.Yantai is the seventh-largest grape seashore producing region, the world; Bu Ji township, Jinxiang County, Shandong is the township of the famous onion in the whole nation; 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 take grape, onion root must, date as the onion root of main raw material must grape wine.Both develop onion root palpus, date resource, increased again nutritive ingredient vinous.
Another object of the present invention is to provide this onion root must preparation of wine.
Summary of the invention
With fresh grape, onion root palpus, dried date, through following brew operation: 1, slurrying with mix, 2, zymamsis, 3, oxysuccinic acid-lactic fermentation, 4, oak barrel stores, 5, disposal of stability, the grape wine color that leads at last is deeply ruby red, 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
Onion root palpus 5～20
Dried date 5～15
This health wine, main raw material used and weight percent thereof are:
Fresh grape 75～85
Onion root palpus 10～15
Dried date 5～10
This health wine, main raw material used and optimum weight per-cent are:
Fresh grape 80
Onion root palpus 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 onion used is the high-quality onion of Jinxiang County, Shandong plantation.
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; Onion root must be selected only, rinsing, vacuum-drying (vacuum tightness 0.06～0.08Mpa, 50～60 ℃ of temperature, the time 60～90min), be crushed to 40～60 orders, be dipped in 4～6 times of volumes 30～38 degree wine spirit essences, to soak 15～30 days, extraction onion root under room temperature must extracting solution standby; Then above-mentioned each juice is pressed fresh grape 70%～90%; Onion root palpus 5%～20%; The ratio of dried date 5%～15% 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 50～100ml, 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
Onion root must contain 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, onion root palpus, red date three's characteristics be able to combination, adopt advanced preparation technology, both kept characteristic vinous, added again the nutritive ingredient that onion root palpus, 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 onion root palpuses, 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; Onion root must be selected only, rinsing, vacuum-drying (vacuum tightness 0.06～0.08Mpa, 50～60 ℃ of temperature, the time 60～90min), be crushed to 40～60 orders, be dipped in 6 times of volumes 30 degree wine spirit essences, to soak 30 days, extraction onion root under room temperature must extracting solution 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 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 3.0, 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 Chinese oak barrel and is stored, and the ambient moisture of storage is controlled at 80%, and temperature is controlled at 18 ℃, period of storage 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 0.6/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～-5 ℃, coldly steady carry out again diatomite filtration, 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 shallot palpuses, 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; Onion root must be selected only, rinsing, vacuum-drying (vacuum tightness 0.06～0.08Mpa, 50～60 ℃ of temperature, the time 60～90min), be crushed to 40～60 orders, be dipped in 4 times of volumes 38 degree wine spirit essences, to soak 15 days, extraction onion root under room temperature must extracting solution 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 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 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 3.4, 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 Chinese oak barrel and is stored, and the ambient moisture of depositing is controlled at 75%, and temperature is controlled at 16 ℃, 1 year storage time;
(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 10 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.
Embodiment 3
Select 800 kilograms of fresh grapes, 120 kg shallot palpus, 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; Onion root must be selected only, rinsing, vacuum-drying (vacuum tightness 0.06～0.08Mpa, 50～60 ℃ of temperature, the time 60～90min), be crushed to 40～60 orders, be dipped in 5 times of volumes 36 degree wine spirit essences, to soak 20 days, extraction onion root under room temperature must extracting solution 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 100mg/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 4.3g/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 European oak barrel and is stored, and the ambient moisture of storage is controlled at 70%, and temperature is controlled at 12 ℃, period of storage 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 0.8g/L the polygalacturonase of glue and 0.2g/kg to process, then carry out diatomite filtration, then carry out the freezing treatment of 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.
Claims (4)
1. the preparation method of a health wine is characterized in that raw material used is:
Fresh grape 70%～90%
Onion root palpus 5%～20%
Dried date 5%～15%
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; Onion root must be selected only, rinsing, vacuum-drying (vacuum tightness 0.06～0.08Mpa, 50～60 ℃ of temperature, the time 60～90min), be crushed to 40～60 orders, be dipped in 4～6 times of volumes 30～38 degree wine spirit essences, to soak 15～30 days, extraction onion root under room temperature must extracting solution standby; Then above-mentioned each juice is pressed fresh grape 70%～90%; Onion root palpus 5%～20%; The ratio of dried date 5%～15% 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 preparation method 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 preparation method according to claim 1, is characterized in that said onion is the high-quality onion of Shandong Province of China Jinxiang County's plantation.
4. a kind of health wine preparation method according to claim 1, is characterized in that said date is that Chinese Ningyang date kind circle is red.
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| CN2012105525492A CN103122293A (en) | 2012-12-19 | 2012-12-19 | Onion root hair wine and brewing process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012105525492A CN103122293A (en) | 2012-12-19 | 2012-12-19 | Onion root hair wine and brewing process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2067991C1 (en) * | 1994-01-12 | 1996-10-20 | Акционерное общество закрытого типа - Агропромышленная фирма "Фанагория" | Component composition for balsam |
| CN1544598A (en) * | 2003-11-11 | 2004-11-10 | 山东省酿酒葡萄科学研究所 | Health care grape wine and its preparing method |
| 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 |
-
2012
- 2012-12-19 CN CN2012105525492A patent/CN103122293A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2067991C1 (en) * | 1994-01-12 | 1996-10-20 | Акционерное общество закрытого типа - Агропромышленная фирма "Фанагория" | Component composition for balsam |
| CN1544598A (en) * | 2003-11-11 | 2004-11-10 | 山东省酿酒葡萄科学研究所 | Health care grape wine and its preparing method |
| 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 (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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: 20130529 |