CN103232911A - Chinese yam and grape wine and brewing method thereof - Google Patents
Chinese yam and grape wine and brewing method thereof Download PDFInfo
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Abstract
The invention discloses Chinese yam and grape wine and a brewing method thereof, relating to the technical field of production of health care grape wine and particularly relating to a method for joint fermentation by using Chinese yam and grape as main raw materials. The brewing method comprises the steps of: crushing and pulping Chinese yam, saccharifying to prepare Chinese yam syrup, adding a certain proportion of Chinese yam syrup into pulp prepared by removing stems and smashing grape and then adding high-activity yeast of the grape wine for joint fermentation to brew the fermented Chinese yam and grape wine. The Chinese yam and grape wine contains bioactive components such as Chinese yam polysaccharide, saponin and amino acid, has the functions of reducing blood pressure and blood fat, resisting ageing and reinforcing the human body immunity, an has a good nourishing health care function. The brewed Chinese yam and grape wine is full in body and elegant in taste, and is high-grade and healthy.
Description
Technical field
The present invention relates to the Production of Health Wine technical field, being specially a kind of is RHIIZOMA DIOSCOREAE frOm Henan of China grape wine of being made of main raw material and preparation method thereof with RHIIZOMA DIOSCOREAE frOm Henan of China and grape.
Background technology
Chinese yam is one of the most popular Traditional health care food of China, but also is the food of the first batch of dietotherapeutic of announcing of China.In numerous kinds, RHIIZOMA DIOSCOREAE frOm Henan of China has long enjoyed a good reputation with its good quality and unique nourishing function, is the edible food of China's tradition, is again the authentic medicinal herbs that is used as medicine, and is one of historic four-Huai medicine, have the laudatory title of " bosom ginseng "." obey for a long time clear-headed and clear-sighted, make light of one's life by commiting suicide and prolong life ", RHIIZOMA DIOSCOREAE frOm Henan of China is rich in multiple functional ingredient, human body had very significant antitumor, hypoglycemic, the effect of regulating immunizing power etc., can preventing cardiovascular disease, remove the cardiovascular fat of going up deposition, make blood vessel keep elasticity, prevent atherosclerotic generation, the immunoregulation capability of enhancing body.Chinese yam contains abundant health-care components, contains a large amount of starch, protein, polysaccharide, wallantoin, phlegmatic temperament, choline etc.In addition, also be rich in multiple necessary amino acid, trace element, VITAMIN, sapogenin, flavones etc.In recent years, further investigation to the Chinese yam pharmacological action shows that the bioactive ingredients that it contains mainly contains Chinese yam polysaccharide, phlegmatic temperament, wallantoin, sapogenin, VITAMIN, amino acid etc., that its main pharmacological concentrates on is hypotensive, reducing blood-fat, anti-ageing, strengthen aspect such as body immunity, have very strong medical care effect.
Grape wine is the alcoholic drink with multiple nutritional components, have than higher nutritive value and nourishing function, except containing a certain amount of alcohol, also contain compositions such as other alcohols, carbohydrate, ester class, mineral substance, organic acid, 20 multiple amino acids and multivitamin, appropriateness is drunk grape wine can improve the Zhang Du of muscle directly to the neural system generation effect of human body.Carbohydrate is the main source of human body heat energy, can supply body function and muscle activity, help digest and regulate protein, fat metabolism; Amino acid, minerals and vitamins etc. can directly be absorbed by the body, and the physiological function of keeping and regulate human body is played good effect.Drink grape wine in right amount, except playing the effect of adding to the fun, can also obviously reduce the deaths from heart disease rate.
People just drink grape wine as a kind of common drink of going with rice or bread for a long time, in recent years, along with the raising of people to understanding vinous and health care consciousness, the grape wine that some have nourishing function also appears successively, as State Patent Office announce＜application number 94111902.5,＜publication number〉1118372,＜denomination of invention〉a kind of brewage of Lycium Chinense-grape wine, with matrimony vine, grape flavor raw material, both fragmentations go stalk to make to the Lycium berry and grape wine with dregs, and fermentation is stored, clarification sterilization brew forms wolfberry wine;＜application number〉99110295.9,＜publication number〉1282787A,＜denomination of invention〉a kind of compound method of health red wine is raw material with red grape and garlic juice, the method that employing is blent is mixed with the grape wine of the health-care effect that has red wine and garlic concurrently, to the health care usefulness multiplication of heart;＜application number〉200410060304.3,＜publication number〉1782066A,＜denomination of invention〉gingkgo vinous liquor and preparation method thereof, be raw material with ginkgo and grape, the soaked extracting solution of Ginkgo Leaf or ginkgo nut and the former wine of extra dry red wine are blent fermentation to form, gingkgo vinous liquor not only has former effect vinous, also has the effect unique of ginkgo.The grape wine of health is many based on blending type, and the health wine of fermented type is more rare.
RHIIZOMA DIOSCOREAE frOm Henan of China is the food of integration of drinking and medicinal herbs, and itself and grape is compatible, and the two effect is coordinated mutually, has stronger nourishing function.
Summary of the invention
The objective of the invention is in order to overcome above-mentioned the deficiencies in the prior art, filled up the blank of RHIIZOMA DIOSCOREAE frOm Henan of China exploitation, the invention provides a kind of is a kind of nutritious, disease-prevention health, the nutrition of unique flavor, the health brew method vinous of main material production with RHIIZOMA DIOSCOREAE frOm Henan of China, grape, the grape drinking utensils has outside the peculiar color of grape wine, also has the special comprehensive health-care functions of Chinese yam such as the body immunity of enhancing, lowering blood glucose, preventing cardiovascular disease.
The object of the present invention is achieved like this:
RHIIZOMA DIOSCOREAE frOm Henan of China grape wine, it is characterized in that: it is to be raw material with RHIIZOMA DIOSCOREAE frOm Henan of China, grape, warm α-Dian Fenmei and glucoamylase are made the RHIIZOMA DIOSCOREAE frOm Henan of China syrup with RHIIZOMA DIOSCOREAE frOm Henan of China in the employing, it is mixed with Sucus Vitis viniferae add the fermentation of grape wine high-activity yeast, make RHIIZOMA DIOSCOREAE frOm Henan of China grape wine.
The preparation condition of described RHIIZOMA DIOSCOREAE frOm Henan of China syrup is: middle temperature α-Dian Fenmei consumption is that 5.0%-7.0%, liquefaction temperature are that 65-75 ℃, liquefying time are that 60min, liquefaction pH are 6.0;
Described glucoamylase enzyme dosage is that 1.0%-1.5%, saccharification temperature are that 60 ℃, action time are that 40min, saccharification pH are 4.5;
Described RHIIZOMA DIOSCOREAE frOm Henan of China fermentation condition vinous is: the addition of RHIIZOMA DIOSCOREAE frOm Henan of China syrup is 10-15%, and grape wine high-activity yeast addition is 0.02%, adds sulfurous acid, makes SO in the fermented liquid
2Content reach 30mg/L; In warm α-Dian Fenmei enzyme activity be 2000U/mL, glucoamylase 100,000 U/mL;
The RHIIZOMA DIOSCOREAE frOm Henan of China preparation of wine comprises the steps:
(1) raw materials pretreatment: choosing does not have RHIIZOMA DIOSCOREAE frOm Henan of China mildew and rot, disease and pest, rejects impurity, cleans; Choose that fresh nothing is gone rotten, the Wine Grape of full seed, clean, remove carpopodium, fragmentation;
(2) preparation of RHIIZOMA DIOSCOREAE frOm Henan of China syrup: pulverize with fresh yam slices making beating or with dried yam slice, 1:1 adds water and sizes mixing; It is 6.0 that Chinese yam after sizing mixing slurry is regulated pH, adds the 5.0%-7.0%(weight ratio) middle temperature α-Dian Fenmei, the regulating effect temperature is 65-75 ℃, liquefying time is 60min; The Chinese yam slurry that liquefaction is good is 4.5 with the lemon acid for adjusting pH, adding 1.0%-1.5%(weight ratio) glucoamylase, the conditioned reaction temperature is 60 ℃, saccharification time is 40min; With the Chinese yam syrup that the obtains enzyme that under hot conditions, goes out, standby;
(3) add raw material: the sulfurous acid solution of used jar with 200mg/L cleaned up, add the grape pulp after the fragmentation of 85-90% destemming then, adding 10-15%(weight ratio) the RHIIZOMA DIOSCOREAE frOm Henan of China syrup, then add sulfurous acid and make SO in the fermented liquid
2Content reaches 30mg/L, the grape wine high-activity yeast of 0.1-0.2 ‰ (gross weight ratio);
(4) fermentation: generally speaking, in the fermented liquid sugar of 17-18g/L fully zymamsis can be converted into 1% alcohol, disposablely add enough white sugars, make the wine degree after the fermentation reach 10 °-15 °;
(5) primary fermentation: the control leavening temperature is 25-30 ℃, continues 10-15 days, during the fermentation, pour in down a chimney and drench spray;
(6) the skin slag separates and squeezing: when sugar degree was lower than 2g/L in the fermented liquid, beginning skin slag separated, and squeezing juice and free juice are carried out the mixed former wine that gets;
(7) secondary fermentation: former wine is sent into storage wine jar, fill jar, add sulfurous acid, make SO in the wine liquid
2Content reaches 50mg/L, and temperature is controlled at 20-25 ℃, sealing.Fermented one month;
(8) separation and storage: the oak barrel sterilization, pour the wine that makes in (7) into oak barrel, hermetically storing, storing temp is that the shelf lives is more than half a year below 20 ℃.
Positive beneficial effect:The RHIIZOMA DIOSCOREAE frOm Henan of China grape wine of brew of the present invention meets national grape wine standard (GB15037-2008) and fermented wine hygienic standard (GB2758-2005).The invention provides RHIIZOMA DIOSCOREAE frOm Henan of China making method vinous---RHIIZOMA DIOSCOREAE frOm Henan of China is made Chinese yam syrup and grape pulp composting fermentation, prepared RHIIZOMA DIOSCOREAE frOm Henan of China grape wine local flavor is elegant, the wine body is full, the multiple nutritional components that has comprised RHIIZOMA DIOSCOREAE frOm Henan of China and grape just, have nourishing functions such as RHIIZOMA DIOSCOREAE frOm Henan of China and nutritive value vinous and enhancing body immunity, have vast market prospect; The present invention has realized the purpose of invention, has both made RHIIZOMA DIOSCOREAE frOm Henan of China obtain deep processing development, has increased new variety for the grape wine industry again.
Embodiment
Below in conjunction with specific embodiment, the present invention is described further:
The present invention selects high-quality RHIIZOMA DIOSCOREAE frOm Henan of China and grape flavor raw material for use, RHIIZOMA DIOSCOREAE frOm Henan of China is made syrup and grape pulp ferment together and brew RHIIZOMA DIOSCOREAE frOm Henan of China grape wine into;
Embodiment 1
(1) raw materials pretreatment: choose that fresh nothing is gone rotten, the RHIIZOMA DIOSCOREAE frOm Henan of China 10kg of disease and pest, reject impurity, clean; Choose that fresh nothing is gone rotten, the wine brewing red grape 100kg of full seed, clean, remove carpopodium, fragmentation;
(2) preparation of RHIIZOMA DIOSCOREAE frOm Henan of China syrup: with fresh yam slices making beating, 1:1 adds water and sizes mixing; It is 6.0 that Chinese yam after sizing mixing slurry is regulated pH, adds the 5.0%(weight ratio) middle temperature α-Dian Fenmei, the regulating effect temperature is 75 ℃, liquefying time is 60min; The Chinese yam slurry that liquefaction is good is 4.0 with the lemon acid for adjusting pH, adding 1.0%(weight ratio) glucoamylase, the conditioned reaction temperature is 60 ℃, saccharification time is 40min; With the Chinese yam syrup that the obtains enzyme that under hot conditions, goes out, standby;
(3) add raw material: the sulfurous acid solution of used jar with 200mg/L cleaned up, add the grape pulp after the 85% destemming fragmentation then, adding 15%(weight ratio) the RHIIZOMA DIOSCOREAE frOm Henan of China syrup, then add sulfurous acid and make SO in the fermented liquid
2Content reaches 30mg/L, the grape wine high-activity yeast of 0.1 ‰ (gross weight ratios);
(4) fermentation: generally speaking, in the fermented liquid sugar of 17-18g/L fully zymamsis can be converted into 1% alcohol, disposablely add enough white sugars, make the wine degree after the fermentation reach 10 °-15 °;
(5) primary fermentation: the control leavening temperature is 25 ℃, continues 12 days, during the fermentation, pour in down a chimney and drench spray;
(6) the skin slag separates and squeezing: when sugar degree was lower than 2g/L in the fermented liquid, beginning skin slag separated, and squeezing juice and free juice are carried out the mixed former wine that gets;
(7) secondary fermentation: former wine is sent into storage wine jar, fill jar, add sulfurous acid, make SO in the wine liquid
2Content reaches 50mg/L, and temperature is controlled at 20 ℃, sealing.Fermented one month;
(8) separation and storage: the oak barrel sterilization, pour the wine that makes in (7) into oak barrel, hermetically storing, storing temp is below 20 ℃, the shelf lives is being no less than half a year.
Embodiment 2
(1) raw materials pretreatment: choosing does not have the dried RHIIZOMA DIOSCOREAE frOm Henan of China 5kg that goes rotten, and rejects impurity; Choose that fresh nothing is gone rotten, the wine brewing red grape 100kg of full seed, clean, remove carpopodium, fragmentation;
(2) preparation of RHIIZOMA DIOSCOREAE frOm Henan of China syrup: dried yam slice is pulverized, and 1:1 adds water and sizes mixing; It is 6.5 that Chinese yam after sizing mixing slurry is regulated pH, adds the 7.0%(weight ratio) middle temperature α-Dian Fenmei, the regulating effect temperature is 70 ℃, liquefying time is 60min; The Chinese yam slurry that liquefaction is good is 4.5 with the lemon acid for adjusting pH, adding 1.5%(weight ratio) glucoamylase, the conditioned reaction temperature is 60 ℃, saccharification time is 40min; With the Chinese yam syrup that the obtains enzyme that under hot conditions, goes out, standby;
(3) add raw material: the sulfurous acid solution of used jar with 200mg/L cleaned up, add the grape pulp after the 90% destemming fragmentation then, adding 10%(weight ratio) the RHIIZOMA DIOSCOREAE frOm Henan of China syrup, then add sulfurous acid and make SO in the fermented liquid
2Content reaches 30mg/L, the grape wine high-activity yeast of 0.2 ‰ (gross weight ratios);
(4) fermentation: generally speaking, in the fermented liquid sugar of 17-18g/L fully zymamsis can be converted into 1% alcohol, disposablely add enough white sugars, make the wine degree after the fermentation reach 10 °-15 °;
(5) primary fermentation: the control leavening temperature is 25 ℃, continues 12 days, during the fermentation, pour in down a chimney and drench spray;
(6) the skin slag separates and squeezing: when sugar degree was lower than 2g/L in the fermented liquid, beginning skin slag separated, and squeezing juice and free juice are carried out the mixed former wine that gets;
(7) secondary fermentation: former wine is sent into storage wine jar, fill jar, add sulfurous acid, make SO in the wine liquid
2Content reaches 50mg/L, and temperature is controlled at 20 ℃, sealing.Fermented one month;
(8) separation and storage: the oak barrel sterilization, pour the wine that makes in (7) into oak barrel, hermetically storing, storing temp is that the shelf lives is no less than half a year below 20 ℃.
Example 3
(1) raw materials pretreatment: choose that fresh nothing is gone rotten, the RHIIZOMA DIOSCOREAE frOm Henan of China 10kg of disease and pest, reject impurity, clean; Choose that fresh nothing is gone rotten, the Wine Grape 100kg of full seed, clean, remove carpopodium, fragmentation, filter the scaling slag;
(2) preparation of RHIIZOMA DIOSCOREAE frOm Henan of China syrup: with fresh yam slices making beating, 1:1 adds water and sizes mixing; It is 5.5 that Chinese yam after sizing mixing slurry is regulated pH, adds the 6.0%(weight ratio) middle temperature α-Dian Fenmei, the regulating effect temperature is 75 ℃, liquefying time is 60min; The Chinese yam slurry that liquefaction is good is 4.5 with the lemon acid for adjusting pH, adding 1.5%(weight ratio) glucoamylase, the conditioned reaction temperature is 60 ℃, saccharification time is 40min; With the Chinese yam syrup that the obtains enzyme that under hot conditions, goes out, standby;
(3) add raw material: the sulfurous acid solution of used jar with 200mg/L cleaned up, add the grape pulp after the 85% destemming fragmentation then, adding 15%(weight ratio) the RHIIZOMA DIOSCOREAE frOm Henan of China syrup, then add sulfurous acid and make SO in the fermented liquid
2Content reaches 30mg/L, the grape wine high-activity yeast of 0.15 ‰ (gross weight ratio);
(4) fermentation: generally speaking, in the fermented liquid sugar of 17-18g/L fully zymamsis can be converted into 1% alcohol, disposablely add enough white sugars, make the wine degree after the fermentation reach 10 °-15 °;
(5) primary fermentation: the control leavening temperature is 30 ℃, continues 15 days, during the fermentation, pour in down a chimney and drench spray;
(6) the skin slag separates and squeezing: when sugar degree was lower than 2g/L in the fermented liquid, beginning skin slag separated, and squeezing juice and free juice are carried out the mixed former wine that gets;
(7) secondary fermentation: former wine is sent into storage wine jar, fill jar, add sulfurous acid, make SO in the wine liquid
2Content reaches 50mg/L, and temperature is controlled at 20 ℃, sealing.Fermented about one month;
(8) separation and storage: the oak barrel sterilization, pour the wine that makes in (7) into oak barrel, hermetically storing, storing temp is that the shelf lives is no less than half a year below 20 ℃.
Example 4
(1) raw materials pretreatment: choosing does not have the RHIIZOMA DIOSCOREAE frOm Henan of China dry plate 5kg that goes rotten, and rejects impurity; Choose that fresh nothing is gone rotten, the Wine Grape 100kg of full seed, clean, remove carpopodium, fragmentation, cross and filter to remove the skin slag;
(2) preparation of RHIIZOMA DIOSCOREAE frOm Henan of China syrup: dried yam slice is pulverized, and 1:1 adds water and sizes mixing; It is 6.0 that Chinese yam after sizing mixing slurry is regulated pH, adds the 5.5%(weight ratio) middle temperature α-Dian Fenmei, the regulating effect temperature is 65 ℃, liquefying time is 60min; The Chinese yam slurry that liquefaction is good is 4.0 with the lemon acid for adjusting pH, adding 1.5%(weight ratio) glucoamylase, the conditioned reaction temperature is 60 ℃, saccharification time is 40min; With the Chinese yam syrup that the obtains enzyme that under hot conditions, goes out, standby;
(3) add raw material: the sulfurous acid solution of used jar with 200mg/L cleaned up, add the grape pulp after the 90% destemming fragmentation then, adding 10%(weight ratio) the RHIIZOMA DIOSCOREAE frOm Henan of China syrup, then add sulfurous acid and make SO in the fermented liquid
2Content reaches 30mg/L, the grape wine high-activity yeast of 0.2 ‰ (gross weight ratios);
(4) fermentation: generally speaking, in the fermented liquid sugar of 17-18g/L fully zymamsis can be converted into 1% alcohol, disposablely add enough white sugars, make the wine degree after the fermentation reach 10 °-15 °;
(5) primary fermentation: the control leavening temperature is 25-30 ℃, continues 15 days, during the fermentation, pour in down a chimney and drench spray;
(6) the skin slag separates and squeezing: when sugar degree was lower than 2g/L in the fermented liquid, beginning skin slag separated, and squeezing juice and free juice are carried out the mixed former wine that gets;
(7) secondary fermentation: former wine is sent into storage wine jar, fill jar, add sulfurous acid, make SO in the wine liquid
2Content reaches 50mg/L, and temperature is controlled at 20 ℃, sealing.Fermented one month;
(8) separation and storage: the oak barrel sterilization, pour the wine that makes in (7) into oak barrel, hermetically storing, storing temp is that the shelf lives is no less than half a year below 20 ℃.
The physico-chemical analysis result:
Alcoholic strength (20 ℃) is (V/V)/(%): 10-15 °
Total reducing sugar (with glucose meter)/(g/L) :≤4.2
Sugar-free extract/(g/L): 〉=18
Volatile acid (with acetometer)/(g/L) :≤1.2
Sensory evaluation:
Golden yellow, reddish-brown, light red, clear, glossy, do not have obvious suspended substance, have light fruital and pure aroma.
Containing bioactive ingredients such as RHIIZOMA DIOSCOREAE frOm Henan of China polysaccharide, saponin(e, amino acid, also have traditional mouthfeel vinous, outward appearance and local flavor, is a kind of high-class healthy grape wine.
Above embodiment only is used for explanation preferred implementation of the present invention; but the present invention is not limited to above-mentioned embodiment; in the ken that described field those of ordinary skill possesses; any modification of doing within the spirit and principles in the present invention, be equal to and substitute and improvement etc., it all should be encompassed within the technical scheme scope that the present invention asks for protection.
Claims (5)
1. RHIIZOMA DIOSCOREAE frOm Henan of China grape wine, it is characterized in that: it is to be raw material with RHIIZOMA DIOSCOREAE frOm Henan of China, grape, warm α-Dian Fenmei and glucoamylase are made the RHIIZOMA DIOSCOREAE frOm Henan of China syrup with RHIIZOMA DIOSCOREAE frOm Henan of China in the employing, it is mixed with Sucus Vitis viniferae add the fermentation of grape wine high-activity yeast, make RHIIZOMA DIOSCOREAE frOm Henan of China grape wine.
2. RHIIZOMA DIOSCOREAE frOm Henan of China grape wine according to claim 1, it is characterized in that: the preparation condition of described RHIIZOMA DIOSCOREAE frOm Henan of China syrup is: middle temperature α-Dian Fenmei consumption is that 5.0%-7.0%, liquefaction temperature are that 65-75 ℃, liquefying time are that 60min, liquefaction pH are 6.0.
3. RHIIZOMA DIOSCOREAE frOm Henan of China grape wine according to claim 1 is characterized in that: described glucoamylase enzyme dosage is that 1.0%-1.5%, saccharification temperature are that 60 ℃, action time are that 40min, saccharification pH are 4.5.
4. RHIIZOMA DIOSCOREAE frOm Henan of China grape wine according to claim 1, it is characterized in that: described RHIIZOMA DIOSCOREAE frOm Henan of China fermentation condition vinous is: the addition of RHIIZOMA DIOSCOREAE frOm Henan of China syrup is 10-15%, grape wine high-activity yeast addition is 0.02%, adds sulfurous acid, makes SO in the fermented liquid
2Content reach 30mg/L; In warm α-Dian Fenmei enzyme activity be 2000U/mL, glucoamylase 100,000 U/mL.
5. as any described RHIIZOMA DIOSCOREAE frOm Henan of China grape wine of claim 1 to 4, its concrete preparation method comprises the steps:
(1) raw materials pretreatment: choosing does not have RHIIZOMA DIOSCOREAE frOm Henan of China mildew and rot, disease and pest, rejects impurity, cleans; Choose that fresh nothing is gone rotten, the Wine Grape of full seed, clean, remove carpopodium, fragmentation;
(2) preparation of RHIIZOMA DIOSCOREAE frOm Henan of China syrup: pulverize with fresh yam slices making beating or with dried yam slice, 1:1 adds water and sizes mixing; It is 6.0 that Chinese yam after sizing mixing slurry is regulated pH, adds the 5.0%-7.0%(weight ratio) middle temperature α-Dian Fenmei, the regulating effect temperature is 65-75 ℃, liquefying time is 60min; The Chinese yam slurry that liquefaction is good is 4.5 with the lemon acid for adjusting pH, adding 1.0%-1.5%(weight ratio) glucoamylase, the conditioned reaction temperature is 60 ℃, saccharification time is 40min; With the Chinese yam syrup that the obtains enzyme that under hot conditions, goes out, standby;
(3) add raw material: the sulfurous acid solution of used jar with 200mg/L cleaned up, add the grape pulp after the fragmentation of 85-90% destemming then, adding 10-15%(weight ratio) the RHIIZOMA DIOSCOREAE frOm Henan of China syrup, then add sulfurous acid and make SO in the fermented liquid
2Content reaches 30mg/L, the grape wine high-activity yeast of 0.1-0.2 ‰ (gross weight ratio);
(4) fermentation: generally speaking, in the fermented liquid sugar of 17-18g/L fully zymamsis can be converted into 1% alcohol, disposablely add enough white sugars, make the wine degree after the fermentation reach 10 °-15 °;
(5) primary fermentation: the control leavening temperature is 25-30 ℃, continues 10-15 days, during the fermentation, pour in down a chimney and drench spray;
(6) the skin slag separates and squeezing: when sugar degree was lower than 2g/L in the fermented liquid, beginning skin slag separated, and squeezing juice and free juice are carried out the mixed former wine that gets;
(7) secondary fermentation: former wine is sent into storage wine jar, fill jar, add sulfurous acid, make SO in the wine liquid
2Content reaches 50mg/L, and temperature is controlled at 20-25 ℃, sealing.Fermented one month;
(8) separation and storage: the oak barrel sterilization, pour the wine that makes in (7) into oak barrel, hermetically storing, storing temp is below 20 ℃, the shelf lives is being no less than half a year.
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| CN104120057A (en) * | 2014-06-30 | 2014-10-29 | 河南科技大学 | Nostoc flagelliforme wine and preparation method thereof |
| CN104450404A (en) * | 2014-12-24 | 2015-03-25 | 三明市农业科学研究院 | Process for preparing Chinese yam dry red wine |
| CN104857334A (en) * | 2015-05-13 | 2015-08-26 | 卞佳林 | Hypoglycemic wine and preparation method thereof |
| CN105331476A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Low-alcohol grape wine and preparation method thereof |
| CN106047558A (en) * | 2016-07-06 | 2016-10-26 | 欧福泉 | Rhizoma dioscoreae-tomato fermented wine and production method thereof |
| CN106350401A (en) * | 2015-08-27 | 2017-01-25 | 泸州品创科技有限公司 | Chinese yam polysaccharide, Chinese yam healthcare wine and production method thereof |
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| CN106350401A (en) * | 2015-08-27 | 2017-01-25 | 泸州品创科技有限公司 | Chinese yam polysaccharide, Chinese yam healthcare wine and production method thereof |
| CN105331476A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Low-alcohol grape wine and preparation method thereof |
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