CN103571678A - Processing method of waxberry grape wine - Google Patents
Processing method of waxberry grape wine Download PDFInfo
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- CN103571678A CN103571678A CN201210272891.7A CN201210272891A CN103571678A CN 103571678 A CN103571678 A CN 103571678A CN 201210272891 A CN201210272891 A CN 201210272891A CN 103571678 A CN103571678 A CN 103571678A
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Abstract
The invention discloses a processing method of waxberry grape wine. The waxberry grape wine is prepared through the main raw materials, namely, 60 to 80% of grape must and 20 to 40% of waxberry extracting solution, wherein the grape must comprises one or two or all of cabernet sauvignon, merlot and pinot noir; and the waxberry extracting solution is added during preparing the grape must. According to the processing method of the waxberry grape wine, the waxberry and grape are processed into the waxberry grape wine; the shortcoming that the waxberry and grape are difficultly preserved can be overcome; moreover, the resource of good fruits can be utilized, and the original fragrance of the waxberry can be remained; and therefore, the waxberry grape wine has the effects of oxidation resisting, diminishing inflammation, checking diarrhea, delaying senescence, driving away summer heat and reducing blood fat, and promoting digestion, etc.
Description
Technical field
The present invention relates to a kind of brewing method for grape wine, be specifically related to a kind of red bayberry working method vinous.
Background technology
Grape wine is the drink that people like, alcoholic strength is low, and few drink is useful to HUMAN HEALTH.Though common grape wine has good health-care effect, the effects such as health nutrient are still comprehensive not, especially also not enough at aspects such as hypertension and hyperlipemias, meanwhile, also lack some other effect of being healthy and strong.And red bayberry has higher nutritive value, wherein sugary 12 13%, organic acid 0.5 1.8%, moisture 83.4 92.0%, protein 0.8%, carbohydrate 5.7%, food fibre 1%, also contains vitamins C: 9 milligrams, VITMAIN B1: 10 micrograms, Lin Suanna Vitamin B2 Sodium Phosphate: 50 micrograms, nicotinic acid: 0.3 milligram, class flavol equivalent: 92 micrograms, vitamin-E: 0.81 milligram, calcium: 14 milligrams, iron: 1 milligram, zinc: 0.14 milligram, selenium: 0.31 microgram in every hectogram.These nutritive ingredients are all that needed by human body is wanted, and be also all easy to be absorbed by the body, so red bayberry are suitable to people of all ages nourishing fruits, often ediblely can make people promote longevity.
But red bayberry and grape are all seasonal fresh fruits, every 6, go on the market in a large number July, the keeping fresh at normal temperature time is very short, accumulating difficulty, how by both in conjunction with effectively preserving, be the problem that people explore always.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of red bayberry working method vinous, and it can be processed into red bayberry red bayberry grape wine together with grape, improves the utility value of red bayberry and grape.
For solving the problems of the technologies described above, the technical solution of the brewing method of dry white red bayberry wine of the present invention is:
A kind of red bayberry working method vinous, wherein, it is prepared from by following main raw material: original grape juice 60-80%, red bayberry extracting solution 20-40%, one or both or three kinds of described original grape juice in Cabernet Sauvignon, Merlot and Pinot Noir form, and add red bayberry extracting solution in original grape juice preparation process.
Above-mentioned red bayberry working method vinous, wherein, the ripening degree of take is raw material in ninety percent above red bayberry, working method comprises the following steps:
Step 1, makes red bayberry extracting solution by red bayberry fresh fruit;
Step 2 adds a small amount of white sugar in red bayberry extracting solution;
Step 3 adds artificial culture yeast in one or both or the three kinds of original grape juices made in Cabernet Sauvignon, Merlot and Pinot Noir, and original grape juice is carried out to zymamsis, makes grape wine;
Step 4, carries out ageing by red bayberry extracting solution and grape wine mixing.
Above-mentioned red bayberry working method vinous, wherein: the method that described step 1 is made red bayberry extracting solution by red bayberry fresh fruit is: first will take off core with red bayberry pit-removed machine, then the waxberry flesh after de-core is ground into pulp with hollander, then use belt filter press press filtration, obtain the red bayberry extracting solution of fresh squeezing.
Above-mentioned red bayberry working method vinous, wherein: the amount that adds white sugar in described step 2 in red bayberry extracting solution is hundred milliliters of red bayberry extracting solutions of 5g/.
Above-mentioned red bayberry working method vinous, wherein: the method that described step 3 pair original grape juice carries out zymamsis is: described artificial culture yeast is French promise alliance grape wine active dry yeast; Leavening temperature is controlled at 15 18 degrees Celsius.
Above-mentioned red bayberry working method vinous, wherein: in described step 4, the time of ageing is more than 3 months.
Above-mentioned red bayberry working method vinous, wherein: the Cabernet Sauvignon in described original grape juice accounts for 50%, Merlot accounts for 30%, Pinot Noir accounts for 20%.
Above-mentioned red bayberry working method vinous, wherein: the Cabernet Sauvignon in described original grape juice accounts for 60%, Merlot accounts for 30%, Pinot Noir accounts for 10%.
Above-mentioned red bayberry working method vinous, wherein: the Cabernet Sauvignon in described original grape juice accounts for 70%, Merlot accounts for 20%, Pinot Noir accounts for 10%.
Above-mentioned red bayberry working method vinous, wherein: the Cabernet Sauvignon in described original grape juice accounts for 80%, Merlot accounts for 10%, Pinot Noir accounts for 10%.
The technique effect that the present invention can reach is:
1, the red bayberry grape wine that adopts the present invention to make, the thin Tired of vinosity, soft, can keep strong fragrant red bayberry fruital, and aroma aromatic alcohol is just, clearly soft, nutritious, color and luster is tempting, and entrance is salubrious, soft, has the style of red hayberry wine uniqueness.
2, the present invention can become red bayberry red bayberry grape wine with Grape processing, not only overcome red bayberry and grape and be difficult for the shortcoming of preserving, and utilized good fruit resource, can keep red bayberry original flavor fragrance, that red bayberry grape wine more has concurrently is anti-oxidant, anti-inflammatory, antidiarrheal, the effects such as fat, promoting digestion that disappear delay senility, drive away summer heat.
3, the present invention in preparation process, do not add water, do not add pigment, adding preservative agent not, overcome shortcomings such as producing during the fermentation objectionable impurities, not thorough, the residual reducing sugar amount height of fermentation, thereby preserved the basic nutrition elements such as the various VITAMIN in red bayberry, mineral element, amino acid, retained to maximum especially flavonol, this class of the anthocyanidin active functional composition very useful to human body being rich in red bayberry.
Embodiment
The present invention does with detailed description below in conjunction with embodiment:
Embodiment mono-:
A kind of red bayberry working method vinous, wherein, it is prepared from by following main raw material: original grape juice 60-80%, red bayberry extracting solution 20-40%, one or both or three kinds of described original grape juice in Cabernet Sauvignon, Merlot and Pinot Noir form, and add red bayberry extracting solution in original grape juice preparation process.Cabernet Sauvignon in described original grape juice accounts for 50%, Merlot accounts for 30%, Pinot Noir accounts for 20%.
Preparation before production, cleans surrounding environment, cleans up, and equipment apparatus is carried out sterilization processing and cleaned up; Choosing is plucked ripening degree more than ninety percent, without disease and pest, without scar, without putrid and deteriorated new arbutus, extracts red bayberry stalk and Folium Myricae rubrae, cleans and drains after moisture, enters following procedure of processing;
Step 1, makes red bayberry extracting solution by red bayberry fresh fruit;
Step 2 adds a small amount of white sugar in red bayberry extracting solution;
Step 3 adds artificial culture yeast in one or both or the three kinds of original grape juices made in Cabernet Sauvignon, Merlot and Pinot Noir, and original grape juice is carried out to zymamsis, makes grape wine;
Step 4, carries out ageing by red bayberry extracting solution and grape wine mixing.
Wherein: the method that described step 1 is made red bayberry extracting solution by red bayberry fresh fruit is: first will then the waxberry flesh after de-core be ground into pulp with hollander with the de-core of red bayberry pit-removed machine, and then use belt filter press press filtration, and obtain the red bayberry extracting solution of fresh squeezing.
The amount that adds white sugar in step 2 in red bayberry extracting solution is hundred milliliters of red bayberry extracting solutions of 5g/.
The method that step 3 pair original grape juice carries out zymamsis is: described artificial culture yeast is French promise alliance grape wine active dry yeast; Leavening temperature is controlled at 15 18 degrees Celsius.
In described step 4, the time of ageing is more than 3 months.
Embodiment bis-:
A kind of red bayberry working method vinous, wherein, it is prepared from by following main raw material: original grape juice 60-80%, red bayberry extracting solution 20-40%, one or both or three kinds of described original grape juice in Cabernet Sauvignon, Merlot and Pinot Noir form, and add red bayberry extracting solution in original grape juice preparation process.Cabernet Sauvignon in described original grape juice accounts for 60%, Merlot accounts for 30%, Pinot Noir accounts for 10%.
Preparation before production, cleans surrounding environment, cleans up, and equipment apparatus is carried out sterilization processing and cleaned up; Choosing is plucked ripening degree more than ninety percent, without disease and pest, without scar, without putrid and deteriorated new arbutus, extracts red bayberry stalk and Folium Myricae rubrae, cleans and drains after moisture, enters following procedure of processing;
Step 1, makes red bayberry extracting solution by red bayberry fresh fruit;
Step 2 adds a small amount of white sugar in red bayberry extracting solution;
Step 3 adds artificial culture yeast in one or both or the three kinds of original grape juices made in Cabernet Sauvignon, Merlot and Pinot Noir, and original grape juice is carried out to zymamsis, makes grape wine;
Step 4, carries out ageing by red bayberry extracting solution and grape wine mixing.
Wherein: the method that described step 1 is made red bayberry extracting solution by red bayberry fresh fruit is: first will then the waxberry flesh after de-core be ground into pulp with hollander with the de-core of red bayberry pit-removed machine, and then use belt filter press press filtration, and obtain the red bayberry extracting solution of fresh squeezing.
The amount that adds white sugar in step 2 in red bayberry extracting solution is hundred milliliters of red bayberry extracting solutions of 5g/.
The method that step 3 pair original grape juice carries out zymamsis is: described artificial culture yeast is French promise alliance grape wine active dry yeast; Leavening temperature is controlled at 15 18 degrees Celsius.
In described step 4, the time of ageing is more than 3 months.
Embodiment tri-:
A kind of red bayberry working method vinous, wherein, it is prepared from by following main raw material: original grape juice 60-80%, red bayberry extracting solution 20-40%, one or both or three kinds of described original grape juice in Cabernet Sauvignon, Merlot and Pinot Noir form, and add red bayberry extracting solution in original grape juice preparation process.Cabernet Sauvignon in described original grape juice accounts for 70%, Merlot accounts for 20%, Pinot Noir accounts for 10%.
Preparation before production, cleans surrounding environment, cleans up, and equipment apparatus is carried out sterilization processing and cleaned up; Choosing is plucked ripening degree more than ninety percent, without disease and pest, without scar, without putrid and deteriorated new arbutus, extracts red bayberry stalk and Folium Myricae rubrae, cleans and drains after moisture, enters following procedure of processing;
Step 1, makes red bayberry extracting solution by red bayberry fresh fruit;
Step 2 adds a small amount of white sugar in red bayberry extracting solution;
Step 3 adds artificial culture yeast in one or both or the three kinds of original grape juices made in Cabernet Sauvignon, Merlot and Pinot Noir, and original grape juice is carried out to zymamsis, makes grape wine;
Step 4, carries out ageing by red bayberry extracting solution and grape wine mixing.
Wherein: the method that described step 1 is made red bayberry extracting solution by red bayberry fresh fruit is: first will then the waxberry flesh after de-core be ground into pulp with hollander with the de-core of red bayberry pit-removed machine, and then use belt filter press press filtration, and obtain the red bayberry extracting solution of fresh squeezing.
The amount that adds white sugar in step 2 in red bayberry extracting solution is hundred milliliters of red bayberry extracting solutions of 5g/.
The method that step 3 pair original grape juice carries out zymamsis is: described artificial culture yeast is French promise alliance grape wine active dry yeast; Leavening temperature is controlled at 15 18 degrees Celsius.
In described step 4, the time of ageing is more than 3 months.
Embodiment tetra-:
A kind of red bayberry working method vinous, wherein, it is prepared from by following main raw material: original grape juice 60-80%, red bayberry extracting solution 20-40%, one or both or three kinds of described original grape juice in Cabernet Sauvignon, Merlot and Pinot Noir form, and add red bayberry extracting solution in original grape juice preparation process.Cabernet Sauvignon in described original grape juice accounts for 80%, Merlot accounts for 10%, Pinot Noir accounts for 10%.
Preparation before production, cleans surrounding environment, cleans up, and equipment apparatus is carried out sterilization processing and cleaned up; Choosing is plucked ripening degree more than ninety percent, without disease and pest, without scar, without putrid and deteriorated new arbutus, extracts red bayberry stalk and Folium Myricae rubrae, cleans and drains after moisture, enters following procedure of processing;
Step 1, makes red bayberry extracting solution by red bayberry fresh fruit;
Step 2 adds a small amount of white sugar in red bayberry extracting solution;
Step 3 adds artificial culture yeast in one or both or the three kinds of original grape juices made in Cabernet Sauvignon, Merlot and Pinot Noir, and original grape juice is carried out to zymamsis, makes grape wine;
Step 4, carries out ageing by red bayberry extracting solution and grape wine mixing.
Wherein: the method that described step 1 is made red bayberry extracting solution by red bayberry fresh fruit is: first will then the waxberry flesh after de-core be ground into pulp with hollander with the de-core of red bayberry pit-removed machine, and then use belt filter press press filtration, and obtain the red bayberry extracting solution of fresh squeezing.
The amount that adds white sugar in step 2 in red bayberry extracting solution is hundred milliliters of red bayberry extracting solutions of 5g/.
The method that step 3 pair original grape juice carries out zymamsis is: described artificial culture yeast is French promise alliance grape wine active dry yeast; Leavening temperature is controlled at 15 18 degrees Celsius.
In described step 4, the time of ageing is more than 3 months.
Claims (10)
1. a red bayberry working method vinous, it is characterized in that, it is prepared from by following main raw material: original grape juice 60-80%, red bayberry extracting solution 20-40%, one or both or three kinds of described original grape juice in Cabernet Sauvignon, Merlot and Pinot Noir form, and add red bayberry extracting solution in original grape juice preparation process.
2. red bayberry according to claim 1 working method vinous, is characterized in that, the ripening degree of take is raw material in ninety percent above red bayberry, and working method comprises the following steps:
Step 1, makes red bayberry extracting solution by red bayberry fresh fruit;
Step 2 adds a small amount of white sugar in red bayberry extracting solution;
Step 3 adds artificial culture yeast in one or both or the three kinds of original grape juices made in Cabernet Sauvignon, Merlot and Pinot Noir, and original grape juice is carried out to zymamsis, makes grape wine;
Step 4, carries out ageing by red bayberry extracting solution and grape wine mixing.
3. red bayberry according to claim 2 working method vinous, it is characterized in that: the method that described step 1 is made red bayberry extracting solution by red bayberry fresh fruit is: first will take off core with red bayberry pit-removed machine, then the waxberry flesh after de-core is ground into pulp with hollander, then use belt filter press press filtration, obtain the red bayberry extracting solution of fresh squeezing.
4. red bayberry according to claim 2 working method vinous, is characterized in that: the amount that adds white sugar in described step 2 in red bayberry extracting solution is hundred milliliters of red bayberry extracting solutions of 5g/.
5. red bayberry according to claim 2 working method vinous, is characterized in that: the method that described step 3 pair original grape juice carries out zymamsis is: described artificial culture yeast is French promise alliance grape wine active dry yeast; Leavening temperature is controlled at 15 18 degrees Celsius.
6. the red bayberry working method vinous of stating according to claim 2, is characterized in that: in described step 4, the time of ageing is more than 3 months.
7. red bayberry according to claim 2 working method vinous, is characterized in that: the Cabernet Sauvignon in described original grape juice accounts for 50%, Merlot accounts for 30%, Pinot Noir accounts for 20%.
8. red bayberry according to claim 2 working method vinous, is characterized in that: the Cabernet Sauvignon in described original grape juice accounts for 60%, Merlot accounts for 30%, Pinot Noir accounts for 10%.
9. red bayberry according to claim 2 working method vinous, is characterized in that: the Cabernet Sauvignon in described original grape juice accounts for 70%, Merlot accounts for 20%, Pinot Noir accounts for 10%.
10. red bayberry according to claim 2 working method vinous, is characterized in that: the Cabernet Sauvignon in described original grape juice accounts for 80%, Merlot accounts for 10%, Pinot Noir accounts for 10%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210272891.7A CN103571678A (en) | 2012-08-02 | 2012-08-02 | Processing method of waxberry grape wine |
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| CN201210272891.7A CN103571678A (en) | 2012-08-02 | 2012-08-02 | Processing method of waxberry grape wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103952255A (en) * | 2014-04-30 | 2014-07-30 | 遵义市黔宴酒业有限责任公司 | Brewing method of fruity Maotai flavor red bayberry wine |
| CN105255653A (en) * | 2015-11-17 | 2016-01-20 | 孙铭岐 | Waxberry and jaboticaba wine and making method thereof |
| CN108977310A (en) * | 2018-08-23 | 2018-12-11 | 横峰县海鸿生态果业发展有限公司 | A kind of waxberry wine brewage process |
-
2012
- 2012-08-02 CN CN201210272891.7A patent/CN103571678A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103952255A (en) * | 2014-04-30 | 2014-07-30 | 遵义市黔宴酒业有限责任公司 | Brewing method of fruity Maotai flavor red bayberry wine |
| CN103952255B (en) * | 2014-04-30 | 2016-05-25 | 遵义市黔宴酒业有限责任公司 | A kind of brewing method of fruity sauce sweet gale wine |
| CN105255653A (en) * | 2015-11-17 | 2016-01-20 | 孙铭岐 | Waxberry and jaboticaba wine and making method thereof |
| CN108977310A (en) * | 2018-08-23 | 2018-12-11 | 横峰县海鸿生态果业发展有限公司 | A kind of waxberry wine brewage process |
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Application publication date: 20140212 |