CN103468456B

CN103468456B - Method for brewing homemade grape wine

Info

Publication number: CN103468456B
Application number: CN201310415516.8A
Authority: CN
Inventors: 纪学恩; 纪焕源
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-09-07
Filing date: 2013-09-07
Publication date: 2015-07-15
Anticipated expiration: 2033-09-07
Also published as: CN103468456A

Abstract

The invention relates to a method and a device for brewing homemade grape wine. By the method, the grape wine is finally brewed by the processes of washing grapes, filling the washed grapes into a brewing barrel, and performing primary fermentation, filtering and secondary fermentation. By the method and the device, trace oxygen required for the fermentation of yeast can be provided under the condition of sealing; full fermentation is guaranteed; the method and the device are easy to operate.

Description

A kind of brewing method from vintage wine

Technical field

The present invention relates to a kind of brewing method, specifically a kind of brewing method from vintage wine.

Background technology

The grape wine that market is sold is vinous not fragrant and sweet and delicious from what make, not only bothers, also there is the contradiction between sealing and amount of oxygen from vintage wine, good seal amount of oxygen is just not enough, and fermentation is just bad, amount of oxygen foot, sealing is just bad, not high from the general success ratio of vintage wine.

Summary of the invention

The object of this invention is to provide a kind of brewing method from vintage wine, to overcome the deficiencies in the prior art.

The object of the invention is to be achieved through the following technical solutions:

A kind of brewing method from vintage wine, take grape as raw material, brewing process comprises the following steps: wash grape: first soaked with tap water by the grape of select and rinse for 5 minutes again, reject rotten grape, raw Chinese olive and shrivelled grape simultaneously, should the washing of whole string, grape grain is not taken off, wash away surface contaminants with clear water, dry after wash clean, barrelling: directly to crumb grape with hand, then connect meat belt leather and put into brewing barrel, when grape being installed to the 50%-80% of brewing barrel capacity, stopping dress grape, adding potassium metabisulfite, yeast juice is added again after 2-3 hour, mix up and yeast juice is evenly distributed, cover floating head, then cover bung, but do not cover clamp button of the spring, the brewing barrel installing grape is placed on shady and cool ventilation place, one time fermentation: stop 10-15 hour under the room temperature of shady and cool ventilation after, grape starts fermentation, every day sooner or later raises the clean stainless steel ware of floating head for twice and stirs, fermentation start after within the 3rd day and the 4th day, put into the rock sugar or white sugar that are equivalent to fermented grape weight 1/25-1/15 more respectively, stir, filter: ferment after 5-7 days, almost all become liquid in brewing barrel, waft outer skin in top, the skin of the inside is first spilt lightly with strainer, pour out refrigerant liquid one piece of clean fine cloth above to filter, separate Pericarpium Vitis viniferae and core, only leave Sucus Vitis viniferae, remaining very sticky slag can be contained on one side in addition, precipitate two hours, then Sucus Vitis viniferae more refrigerant above pouring out, the slag leached is wrung out, extrude the Sucus Vitis viniferae of the inside fully, all Sucus Vitis viniferaes are loaded in brewing barrel, Secondary Fermentation: fermentation is to 6-8 days, when seldom having bubble in brewing barrel, and substantially only remaining do not have coloured Pericarpium Vitis viniferae and Semen Vitis viniferae, taste liquid when substantially there is no a sweet taste, Pericarpium Vitis viniferae remaining in brewing barrel, Semen Vitis viniferae and slag are thrown away, cover the bung of brewing barrel, under the room temperature of shady and cool ventilation, when temperature is more than 22 degree, Secondary Fermentation starts, the foam of a small amount of pure white exquisiteness is had to rise in brewing barrel, after two to surrounding, Secondary Fermentation completes substantially, now add potassium metabisulfite again, stir, liquid in brewing barrel is Fructus Vitis viniferae wine base, Fructus Vitis viniferae wine base is poured in clean brewing barrel, cover bung, buckle clamp button of the spring to seal up for safekeeping,

The add-on of described potassium metabisulfite is: barrelling process every kilogram of grape 0.15-0.28 gram, every kilogram of Sucus Vitis viniferae 0.1-0.2 gram after Secondary Fermentation completes;

The add-on of described yeast juice is the 5%-10% of grape volume when adding described yeast juice, and the concentration of described yeast juice is 5%-8%;

Wherein brewing barrel is made up of ladle body, floating head, bung and clamp button of the spring, and floating head activity is loaded on ladle body inside, is provided with pole in the middle part of floating head, and clamp button of the spring is fixedly installed in ladle body top, and bung is buckled on ladle body.

Novel brewing barrel beneficial effect of the present invention is: floating head at ladle body internal activity, can leave little space, and the oxygen ensuring trace enters, and ensures the oxygen of the trace required for yeast fermentation, ensures the abundant of fermentation; Floating head top is provided with pole, can when fermenting, and floating head floats, and a masthead, on bung, can make to leave certain space between floating head and bung, and when preventing from fermenting, Sucus Vitis viniferae flows out; Brewing barrel is provided with clamp button of the spring, can ensure the good of sealing.

Accompanying drawing explanation

Fig. 1 is the overall schematic of brewing barrel of the present invention.

In figure:

1, bung; 2, clamp button of the spring; 3, ladle body; 4, valve; 5, pipeline; 6, pole; 7, floating head.

Embodiment

Embodiment 1

A kind of brewing method from vintage wine described in the embodiment of the present invention, the grape 22 jin of select is first soaked with tap water and within 5 minutes, rinses again, reject rotten grape simultaneously, raw Chinese olive and shrivelled grape, should the washing of whole string, grape grain is not taken off, surface contaminants is washed away with clear water, dry after wash clean, dry rear hand directly to crumb grape, then connect meat belt leather and put into brewing barrel, when grape being installed to 70% of brewing barrel capacity, stop dress grape, potassium metabisulfite 2.5 grams, cover bung 1, yeast juice is added again after 2-3 hour, mix up and yeast juice is evenly distributed, cover floating head 7, cover bung 1 again, but do not cover clamp button of the spring 2, the brewing barrel installing grape is placed on shady and cool ventilation place, stop after 10-15 hour, grape starts fermentation, at this moment fermentation is main produces alcohol and great amount of carbon dioxide, floating head 7 covers on grape, along with the generation of carbonic acid gas can push to ionized motion floating head 7, pole 6 is installed in the middle part of floating head 7, first pole 6 withstands bung 1, make like this to leave space between bung 1 and floating head 7, Sucus Vitis viniferae will flow in space, prevent from carbonic acid gas gushes Sucus Vitis viniferae is rushed to outside brewing barrel and cause waste, every day sooner or later raises the clean stainless steel spoon of floating head 7 for twice and stirs, during fermentation, yeast needs the oxygen of trace, leaving space between floating head 7 and ladle body 3 can make the oxygen of trace enter, every day stirs the oxygen that also can ensure trace, second day after fermentation starts and within the 4th day, put into rock sugar or the white sugar of 1.1 jin more respectively, stir, ferment after 5-7 days, almost all liquid is become in brewing barrel, waft outer skin in top, the skin of the inside is first spilt lightly with strainer, pour out refrigerant liquid one piece of clean fine cloth above to filter, separate Pericarpium Vitis viniferae and core, only leave Sucus Vitis viniferae, Sucus Vitis viniferae loads in brewing barrel, remaining very sticky slag can be contained on one side in addition, precipitate two hours, more refrigerantly above pouring out again put into brewing barrel, the slag leached is wrung out, extrude the Sucus Vitis viniferae of the inside fully, Sucus Vitis viniferae is also put into brewing barrel, fermentation is to 6-8 days, when seldom having bubble in brewing barrel, and substantially only remaining do not have coloured Pericarpium Vitis viniferae and Semen Vitis viniferae, taste liquid when substantially there is no a sweet taste, Pericarpium Vitis viniferae remaining in brewing barrel, Semen Vitis viniferae and slag are thrown away, Sucus Vitis viniferae is poured in brewing barrel, cover floating head 7, cover the bung 1 of brewing barrel again, under the room temperature of shady and cool ventilation, when temperature is more than 22 degree, Secondary Fermentation starts, at this moment the mainly grape that ferments is sour, lactic fermentation, the foam of a small amount of pure white exquisiteness is had to rise in brewing barrel, after two to surrounding, Secondary Fermentation completes substantially, now add potassium metabisulfite 0.13 gram again, stir, liquid in brewing barrel is Fructus Vitis viniferae wine base, Fructus Vitis viniferae wine base is poured in clean brewing barrel, cover bung 1, buckle clamp button of the spring 2 to seal up for safekeeping, when needing to taste, the valve 4 on the pipeline 5 of ladle body 3 bottom can be opened, grape wine just can flow out.

Above-described embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineering technical personnel in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.

Claims

1., from a brewing method for vintage wine, be raw material with grape, it is characterized in that: wherein brewing barrel is made up of ladle body, floating head, bung and clamp button of the spring, floating head activity is loaded on ladle body inside, be provided with pole in the middle part of floating head, clamp button of the spring is fixedly installed in ladle body top, and bung is buckled on ladle body;

Brewing process comprises the following steps:

(1) grape is washed: first soaked with tap water by the grape of select and rinse for 5 minutes again, reject rotten grape, raw Chinese olive and shrivelled grape simultaneously, should the washing of whole string, grape grain is not taken off, wash away surface contaminants with clear water, dry after wash clean;

(2) barrelling: directly to crumb grape with hand, then connect meat belt leather and put into brewing barrel, when grape being installed to the 50%-80% of brewing barrel capacity, stop dress grape, add potassium metabisulfite, every kilogram of grape 0.15-0.28 gram, yeast juice is added again after 2-3 hour, add-on is the 5%-10% of grape volume when adding described yeast juice, and the concentration of described yeast juice is 5%-8%, mixes up and yeast juice is evenly distributed, cover floating head, cover bung again, but do not cover clamp button of the spring, the brewing barrel installing grape is placed on shady and cool ventilation place;

(3) one time fermentation: stop 10-15 hour under the room temperature of shady and cool ventilation after, grape starts fermentation, every day sooner or later raises the clean stainless steel ware of floating head for twice and stirs, fermentation start after within the 3rd day and the 4th day, put into the rock sugar or white sugar that are equivalent to fermented grape weight 1/25-1/15 more respectively, stir;

(4) filter: ferment after 5-7 days, almost all become liquid in brewing barrel, waft outer skin in top, the skin of the inside is first spilt lightly with strainer, pour out refrigerant liquid one piece of clean fine cloth above to filter, separate Pericarpium Vitis viniferae and core, only leave Sucus Vitis viniferae, remaining very sticky slag can be contained on one side in addition, precipitate two hours, then Sucus Vitis viniferae more refrigerant above pouring out, the slag leached is wrung out, extrude the Sucus Vitis viniferae of the inside fully, all Sucus Vitis viniferaes are loaded in brewing barrel;

(5) Secondary Fermentation: fermentation is to 6-8 days, when seldom having bubble in brewing barrel, and substantially only remaining do not have coloured Pericarpium Vitis viniferae and Semen Vitis viniferae, taste liquid when substantially there is no a sweet taste, Pericarpium Vitis viniferae remaining in brewing barrel, Semen Vitis viniferae and slag are thrown away, cover the bung of brewing barrel, under the room temperature of shady and cool ventilation, when temperature is more than 22 degree, Secondary Fermentation starts, the foam of a small amount of pure white exquisiteness is had to rise in brewing barrel, after two to surrounding, Secondary Fermentation completes substantially, now add potassium metabisulfite again, every kilogram of Sucus Vitis viniferae 0.1-0.2 gram, stir, liquid in brewing barrel is Fructus Vitis viniferae wine base, Fructus Vitis viniferae wine base is poured in clean brewing barrel, cover bung, buckle clamp button of the spring to seal up for safekeeping.