CN103525612A - Production method for apocynum venetum wine - Google Patents

Abstract

A disclosed production method for apocynum venetum wine comprises the following steps: 1) selecting raw materials; 2) crushing; 3) mixing and fermenting; 4) separating juice and slag; 5) ageing and storing; 6) performing clarification; 7) blending; 8) filtering; and 9) sterilizing to obtain the finished product apocynum venetum wine. The beneficial effects comprise that: the provided production method for the apocynum venetum wine helps to furthest improve mouthfeel of medicinal wine and reduce the toxicity of apocynum venetum as well as keep the drug effect of apocynum venetum; and by adding grape for co-fermentation, the appearance, the color, the fragrance and the taste of the wine are improved by employing the production method; the produced apocynum venetum wine has the unique flavor combining grape wine and apocynum venetum wine, and is beneficial for popularization of apocynum venetum; and relatively wide application is provided for internationalization of apocynum venetum products.

Description

A kind of production method of kendir wine

Technical field

The present invention relates to a kind of production method of alcohol product, be specifically related to a kind of production method of kendir wine.

Background technology

Kendir, abounds with Xinjiang and spreads out Plain, is local main one of crop that produces, and wild amount is larger.Folium Apocyni Veneti contains the Chemical Composition such as a large amount of flavones, triterpene, organic acid, amino acid, further research flavones chemical structure is Quercetin and isoquercitrin, that its pharmacological action has is hypotensive, reducing blood-fat, increase coronary flow, to hypertension, hyperlipidemia, have good curative effect, especially to dizzy symptom, improve sleep quality and have positive effect, there is immunity, preventing cold, antiasthmatic-antitussive, elimination depression, the beauty treatment of invigorating blood circulation, the relieving alcoholism and protecting liver of enhancing simultaneously, fall the effects such as tobacco poisoning, vessel softening, defaecation diuresis, above symptom is had to more than 80% curative effect.Xinjiang region was mainly dogbane tea and kendir textiles for the direction of utilizing of kendir in the past, apocynum venetum health care tea is along Apocynum venetum Linn (Apocynum venetum) leaf for diet among the people in great Northwest, it can clearing away heat and removing summer, and there is centenarian to be accustomed to quoting more, thereby begin one's study its effect and making method.In early 1970s, China just starts the research and production of apocynum venetum health care tea, but does not have publicly tradedly, mainly in medical research unit and hospital, carries out pharmacological research and clinical observation, as hospital, to hyperpietic's curative or assisting therapy, uses.At the beginning of the eighties, dogbane tea starts scale operation, but its product category is single, and tea itself is the beverage that a few countries common people like, and is unfavorable for the popularization of kendir itself.

Summary of the invention

Object of the present invention is exactly for above-mentioned defect of the prior art, and a kind of production method that can retain kendir pharmaceutical use and more meet the kendir wine of popular taste is provided.

To achieve these goals, technical scheme provided by the invention is: a kind of production method of kendir wine, comprises the following steps:

1) raw material is chosen: choose the local wild venetum leaf in fresh cabernet sauvignon grape and Hami;

2) fragmentation: it is uva juice that the grape material that step 1) is obtained be take the broken squeezing of spiral broken squeezing machine, breaks into Folium Apocyni Veneti juice concentrated after the Folium Apocyni Veneti raw material that step 1) is obtained cleans up with hollander, and concentrated ratio is 30:1;

3) uva juice mixed fermentation: by step 2) obtaining and Folium Apocyni Veneti juice are after the ratio of 85:15 is mixed in mass ratio, adding grape wine uses yeast fungus ferments, the adding proportion of grape wine uses yeast fungus is in uva juice per ton and Folium Apocyni Veneti juice mixed solution, to add 200 grams of grape wine uses yeast fungus (manufacturer of grape wine uses yeast fungus is French Raman group company, product batch number is 11629130320SCNM), leavening temperature is 22 ℃-27 ℃, fermentation time is 6-10 days, fruit juice blends after being fermented;

4) juice slag is separated: after the fermentation that step 3) is obtained, the supernatant of fruit juice blends part is separated with end slag part, supernatant part fruit juice blends, i.e. former wine after being fermented;

5) ageing stores: the former wine that step 4) is obtained is placed in stainless steel wine storage tank and stores at least one year, and storing temp is 5 ℃-18 ℃, meanwhile, needs during this period to carry out 6-7 time tank switching, and wine mud at the bottom of removing tank, obtains aging former wine;

6) clarifying treatment: the aging former wine that step 5) is obtained, with the clarification of freezing treatment method, obtains clarifying aging former wine, and freezing temp is-5 ℃ to-6 ℃, and freezing time is 7-10 days;

7) allotment: the aging former wine sample examination of clarification first step 6) being obtained before allotment and judging, according to judging result of laboratory test and product standard, selecting the former wine of cabernet sauvignon grape fermentation separately, ageing, clarifying treatment first to do allotment sample judges, chemically examine qualified after, carry out full-page proof allotment in tank, during allotment, physical and chemical index need be required require to combine with Oranoleptic indicator, also should in blend tank, stir, sampling is judged, and chemically examines qualifiedly just can carry out filter progress afterwards;

8) filter: the aging former wine after the allotment that step 7) obtains carries out coarse filtration to inclusion-free, no suspended substance with diatomite filter, then carry out fine filtering to limpid transparent, nothing precipitation, aging former wine after obtaining filtering with cardboard filter and micro-pore-film filtration machine;

9) except sterilization: after the filter that step 8) is obtained, aging former wine removes sterilization with thermal treatment sterilization Machine, and sterilization temperature is 124 ℃, and sterilizing time is 3-5s, after sterilization finishes, first slow cooling to 85 ℃-95 ℃, then be cooled to rapidly 55 ℃-60 ℃, obtain finished product kendir wine.

Beneficial effect of the present invention is: the production method of a kind of kendir wine provided by the invention, when retaining kendir drug effect, promoted to greatest extent the mouthfeel of medicinal liquor, reduced the toxicity of kendir, add grape to carry out co-fermentation, can improve outward appearance, color and luster, fragrance and the taste of alcohol product, there is the peculiar flavour that grape wine and kendir wine combine, be more conducive to the popularization of kendir, for the internationalization of kendir product provides more wide application.

Accompanying drawing explanation

Fig. 1 is the production technological process of kendir wine provided by the invention.

Embodiment

embodiment 1:

One, the specification of quality of raw material:

1, grape: select fresh cabernet sauvignon grape, specification of quality completely filled fruit, without decayed fruit, without raw Chinese olive, without disease and pest phenomenon, ripening degree is consistent, and sugar degree is more than 20%;

2, Folium Apocyni Veneti: adopt the local wild venetum in Hami, the leaf on hand picking plant, cleans up;

Two, broken squeezing (making beating):

1, the Folium Apocyni Veneti cleaning up, with hollander, break into juice, concentrated in the ratio of 30:1;

2, the cabernet sauvignon grape of choosing, through the broken squeezing of spiral broken squeezing machine achievement juice;

Three, mixed fermentation:

The uva juice after squeezing and the juice that breaks into of Folium Apocyni Veneti in mass ratio the ratio of 85:15 be mixed in a stainless steel fermentor tank, add grape wine uses yeast fungus, 22 ℃-27 ℃ fermentation 6-10 days of temperature control, adopt systemic circulation unlatching refrigerator in tank to cool while surpassing 27 ℃;

Four, juice slag is separated:

After fermentation ends, first the fruit juice (being former wine) of the supernatant part in fermentor tank is extracted into good seal in another stainless steel wine storage tank with impeller pump, again the screenings of the grape skin of bottom in fermentor tank and Folium Apocyni Veneti is controlled to outlet by the people on tank and clear, thereby it is separated to realize juice slag;

Five, ageing stores:

Former wine after the separation of juice slag need store more than 1 year in stainless steel wine storage tank, clarification naturally, and storage vault chamber temperature remains on 5 ℃-18 ℃, also needs 6-7 time during this period tank switching, is sunken to the wine mud at the bottom of tank under removing, makes wine become gradually aging;

Six, clarifying treatment:

Adopt the method for freezing treatment to make the clarification of wine liquid, select refrigerator freezing, the temperature seat of freezing treatment is controlled at-5 ℃--between 6 ℃, be incubated freezing 7-10 days;

Seven, allotment:

Before allotment, first 1000 milliliters of the aging former wine samplings after clarifying treatment obtained above are carried out to its look of sensory evaluation, fragrant, taste and check alcoholic strength, sugar degree, total acid, four physical and chemical indexs of sugar-free extract, first in being the vial of 5 liters, capacity does sample allotment, with clear water, clean vial, getting 4000 milliliters of aging former wine after clarifying treatment packs in it, according to judging and physical and chemical index assay contrast kendir wine product standard, select cabernet sauvignon grape to ferment separately, ageing stores, the aging former wine of clarifying treatment adds allotment according to each 1% ratio, physical and chemical index is judged and is checked in every interpolation after once shaking up, until judge with physical and chemical index assay, meet, thereafter again according to sample allotment ratio, in being the stainless steel blend tank of 5000 liters, amplifies capacity sample allotment, after stirring, sampling contrasts with sample to judge with physical and chemical index to be checked, qualifiedly just can enter filter progress afterwards,

Eight, filter:

After allotment finishes, need carry out coarse filtration to inclusion-free, no suspended substance through diatomite filter, then through cardboard filter and micro-pore-film filtration machine carry out fine filtering to limpid transparent, without proceeding to filter progress after precipitation;

Nine, except sterilization:

Adopt thermal treatment sterilization Machine to remove sterilization, during sterilization, should strictly control sterilization temperature and sterilizing time, sterilization temperature is controlled at 124 ℃, and sterilizing time is three to five seconds, reaches 85 ℃-90 ℃, then is cooled to rapidly 55 ℃-60 ℃;

Ten, filling:

After sterilization finishes, can squeeze in the high-order wine storage tank in racking room, adopt hydraulic pressure dosing filling machine to carry out quantitative filling, then economy-combat plug, seal, wear the operations such as Capsule, labeling, check, vanning packing and be finished product warehouse-in.

11, kendir wine product quality standard:

Target level of product quality is carried out GB/T27588-2011, and its physical and chemical index requires as follows:

Alcoholic strength :≤12%VOL,

Total reducing sugar (with glucose meter) :≤4.0g/L,

Total acid (in tartrate) :≤7.0g/L,

Sugar-free extract: >=0.30g/L.

12, the characteristic of sieve mandarin orange fiber crops wine:

Outward appearance: limpid transparent, without precipitation and suspended substance.

Color and luster: Ruby red or red-brown.

Fragrance: there is cabernet sauvignon grape fruital, spread out spicy hot and aroma, all fragrant harmonious.

Flavour: alcohol and, comfortable soft refined, the harmony of wine body is complete.

Style: there is the peculiar flavour that Cabernet Sauvignon Claret and kendir wine combine.

Product Safety: the report the test that this product is done toxicity test through Xinjiang Uygur Autonomous Region Disease Control & Prevention Center shows, has no side effect.

Finally it should be noted that: the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although the present invention is had been described in detail with reference to previous embodiment, for a person skilled in the art, its technical scheme that still can record aforementioned each embodiment is modified, or part technical characterictic is wherein equal to replacement.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.

Claims (1)

1. a production method for kendir wine, is characterized in that, comprises the following steps:

1) raw material is chosen: choose the local wild venetum leaf in fresh cabernet sauvignon grape and Hami;

2) fragmentation: it is uva juice that the grape material that step 1) is obtained be take the broken squeezing of spiral broken squeezing machine, breaks into Folium Apocyni Veneti juice concentrated after the Folium Apocyni Veneti raw material that step 1) is obtained cleans up with hollander, and concentrated ratio is 30:1;

3) uva juice mixed fermentation: by step 2) obtaining and Folium Apocyni Veneti juice are after the ratio of 85:15 is mixed in mass ratio, adding grape wine uses yeast fungus ferments, the adding proportion of grape wine uses yeast fungus is to add 200 grams of grape wine uses yeast fungus in uva juice per ton and Folium Apocyni Veneti juice mixed solution, leavening temperature is 22 ℃-27 ℃, fermentation time is 6-10 days, fruit juice blends after being fermented;

4) juice slag is separated: after the fermentation that step 3) is obtained, the supernatant of fruit juice blends part is separated with end slag part, supernatant part fruit juice blends, i.e. former wine after being fermented;

5) ageing stores: the former wine that step 4) is obtained is placed in stainless steel wine storage tank and stores at least one year, and storing temp is 5 ℃-18 ℃, meanwhile, needs during this period to carry out 6-7 time tank switching, and wine mud at the bottom of removing tank, obtains aging former wine;

6) clarifying treatment: the aging former wine that step 5) is obtained, with the clarification of freezing treatment method, obtains clarifying aging former wine, and freezing temp is-5 ℃ to-6 ℃, and freezing time is 7-10 days;

7) allotment: the aging former wine sample examination of clarification first step 6) being obtained before allotment and judging, according to judging result of laboratory test and product standard, selecting the former wine of cabernet sauvignon grape fermentation separately, ageing, clarifying treatment first to do allotment sample judges, chemically examine qualified after, carry out full-page proof allotment in tank, during allotment, physical and chemical index need be required require to combine with Oranoleptic indicator, also should in blend tank, stir, sampling is judged, and chemically examines qualifiedly just can carry out filter progress afterwards;

8) filter: the aging former wine after the allotment that step 7) obtains carries out coarse filtration to inclusion-free, no suspended substance with diatomite filter, then carry out fine filtering to limpid transparent, nothing precipitation, aging former wine after obtaining filtering with cardboard filter and micro-pore-film filtration machine;

9) except sterilization: after the filter that step 8) is obtained, aging former wine removes sterilization with thermal treatment sterilization Machine, and sterilization temperature is 124 ℃, and sterilizing time is 3-5s, after sterilization finishes, first slow cooling to 85 ℃-95 ℃, then be cooled to rapidly 55 ℃-60 ℃, obtain finished product kendir wine.

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