CN104232390B - Brewing method for grape wine - Google Patents
Brewing method for grape wine Download PDFInfo
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- CN104232390B CN104232390B CN201410498317.2A CN201410498317A CN104232390B CN 104232390 B CN104232390 B CN 104232390B CN 201410498317 A CN201410498317 A CN 201410498317A CN 104232390 B CN104232390 B CN 104232390B
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- 235000014101 wine Nutrition 0.000 title claims abstract description 192
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 135
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 135
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 135
- 238000000034 method Methods 0.000 title claims abstract description 39
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 134
- 241000209094 Oryza Species 0.000 claims abstract description 41
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 41
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 235000009566 rice Nutrition 0.000 claims abstract description 41
- 238000007789 sealing Methods 0.000 claims abstract description 27
- 239000002002 slurry Substances 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000000926 separation method Methods 0.000 claims abstract description 11
- 238000013467 fragmentation Methods 0.000 claims abstract description 7
- 238000006062 fragmentation reaction Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 230000002070 germicidal effect Effects 0.000 claims description 20
- 238000003860 storage Methods 0.000 claims description 20
- 230000008569 process Effects 0.000 claims description 18
- 239000013049 sediment Substances 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 15
- 108010010803 Gelatin Proteins 0.000 claims description 14
- 229920000159 gelatin Polymers 0.000 claims description 14
- 239000008273 gelatin Substances 0.000 claims description 14
- 235000019322 gelatine Nutrition 0.000 claims description 14
- 235000011852 gelatine desserts Nutrition 0.000 claims description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 238000001556 precipitation Methods 0.000 claims description 14
- 238000004062 sedimentation Methods 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 abstract description 9
- 230000036541 health Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 17
- 239000000047 product Substances 0.000 description 14
- 239000000126 substance Substances 0.000 description 11
- 238000004821 distillation Methods 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 238000005352 clarification Methods 0.000 description 7
- 230000001476 alcoholic effect Effects 0.000 description 6
- 241001593968 Vitis palmata Species 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000012262 fermentative production Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000009955 starching Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses brewing method for grape wine, comprise the steps: that glutinous rice carries out steaming or boiling changing into glutinous rice by (1); Add wine cake wherein to mix, sealing and fermenting obtains wine fermentation Other-of in 2 ~ 7 days; (2) by grape sorting, clean, after destemming fragmentation obtain grape slurry; (3) in grape slurry, add the obtained wine fermentation Other-of of step (1) after grape being starched sterilization, sealing and fermenting obtains fermenting mixture; (4) fermenting mixture is carried out separation and obtain direct current grape wine and vinasse.The grape wine that the present invention obtains not only remains the salubrious fragrance of vin ordinaire, possesses mellow aroma simultaneously.Owing to the addition of the wine fermentation Other-of that glutinous rice is made, except containing except the nutrition of grape in grape wine, also containing the multiple nutrients composition in glutinous rice, strengthen health-care effect vinous.And sugar degree is low in grape wine, be more conducive to HUMAN HEALTH.
Description
Technical field
The present invention relates to a kind of brewing method for grape wine, particularly a kind of brewing method adopting wine fermentation Other-of to make grape wine.
Background technology
Containing multiple amino acids, VITAMIN and mineral substance and multiple antioxidant in grape wine, it is a kind of beauty and health care wine.In prior art, preparation of wine mixes according to a certain percentage with white sugar or rock sugar after normally first being cleaned by grape and drying, then sealing and fermenting.Process for preparation does not need to adopt fermentation Other-of or adopt the part residue of last fermentation to make the fermentation Other-of next time fermented, and the standby grape wine of such fermentation usually can with astringent taste, and mouthfeel is mellow not, and in grape wine, sugar degree is high, unfavorable to HUMAN HEALTH.
Summary of the invention
The invention provides a kind of brewing method for grape wine, the grape wine brewageed by the method without astringent taste, mellow in taste, nutritious, sugar degree is low, is conducive to HUMAN HEALTH.
According to an aspect of the present invention, provide brewing method for grape wine, it is characterized in that comprising the steps:
(1) glutinous rice is carried out steaming or boiling change into glutinous rice; Add wine cake in glutinous rice after curing to mix, sealing and fermenting obtains wine fermentation Other-of in 2 ~ 7 days;
(2) by fresh grape sorting, clean, after destemming fragmentation obtain grape slurry;
(3) in grape slurry, add the obtained wine fermentation Other-of of step (1) after grape being starched sterilization, mix rear sealing and fermenting and obtain fermenting mixture in 80 ~ 100 days;
(4) fermenting mixture is carried out separation and obtain direct current grape wine and vinasse.
The fermentation Other-of made by adopting glutinous rice ferments to grape slurry, and can make no longer needs in fermenting process vinous to add sugar, and the product aroma obtained is stronger, mellow in taste.
In some embodiments, in step (1), the add-on of wine cake is 4 ~ 6% of glutinous rice weight.
In some embodiments, the wine cake added in step (2) has following performance: 25 grams of wine cakes are added 1000 grams of glutinous rice fermentations 5 ~ 7 days, the yield of liquor of glutinous rice can reach 500 grams ~ 700 grams.Adopt the cake of high-quality can ensure product quality vinous.
In some embodiments, the addition of the wine fermentation Other-of in step (3) is 18 ~ 25% of grape slurry weight.Adopt the wine fermentation Other-of of suitable proportion can ensure carrying out smoothly of fermenting process.
In some embodiments, brewing method for grape wine also comprises the step that the direct current grape wine obtained described step (3) carries out aftertreatment:
Direct current grape wine to be preserved and is carried out rear alcohol process at least one moon and natural sedimentation, afterwards sediment separate out by 4.1;
Grape wine after sediment separate out is carried out germicidal treatment by 4.2, after add gelatin again and carry out clarifying treatment;
Grape wine after clarifying treatment carries out filtering rear chilled storage by 4.3.
By carrying out aftertreatment to direct current grape wine, the direct current grape wine that alcoholic strength is higher after allotment, can be obtained.
In some embodiments, brewing method for grape wine also comprises the step that the vinasse obtained described step (3) carry out aftertreatment:
5.1 pairs of vinasse carry out squeezing and obtain press wine and schlempe;
5.2 add oxysuccinic acid or/and lactic acid sealing and fermenting 8 ~ 10 days in press wine;
At least one moon is carried out natural sedimentation, sediment separate out afterwards in press wine sealing storage after fermentation by 5.3;
Press wine after sediment separate out is carried out germicidal treatment by 5.4, after add gelatin and clarify;
5.5 by precipitation after press wine filter after preserve.
In some embodiments, in step 5.2, the addition of oxysuccinic acid or lactic acid is 0.5 ~ 1.5% of press wine weight.
By carrying out aftertreatment to direct current grape wine, the lower press wine of alcoholic strength after allotment, can be obtained.
The invention has the beneficial effects as follows: the wine fermentation Other-of adopting interpolation glutinous rice to make carries out fermentative production grape wine to grape, and eliminate the interpolation of white sugar or rock sugar in former making method, obtained grape wine not only remains the salubrious fragrance of vin ordinaire, possesses mellow aroma simultaneously.Owing to the addition of the wine fermentation Other-of that glutinous rice is made, except containing except the nutrition of grape in grape wine, also containing the multiple nutrients composition in glutinous rice, strengthen health-care effect vinous.And sugar degree is low in grape wine, be more conducive to HUMAN HEALTH.
Embodiment
Below in conjunction with embodiment, invention is described in further detail.
Brewing method for grape wine, comprises the steps:
(1) wine fermentation Other-of is made: carried out steaming or boiling by glutinous rice changing into glutinous rice; The wine cake adding 4 ~ 6% of glutinous rice weight in glutinous rice after curing mixes, and sealing and fermenting obtains wine fermentation Other-of in 2 ~ 7 days;
(2) by fresh grape sorting, clean, after destemming fragmentation obtain grape slurry;
(3) grape obtained in step (2) adds SO in starching
2gas carries out germicidal treatment, the obtained wine fermentation Other-of of step (1) is added in grape slurry after germicidal treatment, the addition of wine fermentation Other-of is 18 ~ 25% of grape slurry weight, mixes rear sealing and fermenting and obtains fermenting mixture in 80 ~ 100 days;
(4) fermenting mixture is carried out separation and obtain direct current grape wine and vinasse.
The wine cake added in above-mentioned steps (2) has following performance: 25 grams of wine cakes are added 1000 grams of glutinous rice fermentations 5 ~ 7 days, the yield of liquor of glutinous rice can reach 500 ~ 700 grams.
The method that the direct current grape wine obtained above-mentioned steps (3) carries out aftertreatment is as follows:
Direct current grape wine to be preserved and within 1 month, is carried out rear alcohol process and natural sedimentation by 4.1.The time of rear alcohol process is longer, and direct current alcoholic strength vinous is higher.Direct current bottom vinous after rear alcohol process can produce precipitation, and the direct current grape wine liquid on upper strata is poured out separation, and precipitation and the wine liquid of lower floor are wine pin.Wine pin is carried out distillation and can obtain grape alcohol.
4.2 add SO in previous step isolated direct current grape wine liquid
2carry out germicidal treatment, after in grape wine, add the gelatin of 0.02 ~ 0.1% of grape wine weight again, place and carry out clarifying treatment in 6 ~ 8 hours, gelatin can make muddy grape wine become clarification;
Grape wine after supernatant process filters by 4.3, and isolated clear liquid carries out chilled storage.Grape wine after chilled storage is again through filtration, allotment, SO
2sterilization, refilter after can bottle and be packaged into finished product.Allocate available grape alcohol to allocate direct current alcoholic strength vinous.
The step that the vinasse obtained above-mentioned steps (3) carry out aftertreatment is as follows:
5.1 pairs of vinasse carry out squeezing and obtain press wine and schlempe; Distillation is carried out to schlempe and can obtain grape alcohol.
5.2 add 0.5 ~ 1.5% oxysuccinic acid of press wine weight or lactic acid sealing and fermenting 8 ~ 10 days in press wine;
Press wine sealing storage after fermentation is carried out natural sedimentation in one month, sediment separate out afterwards by 5.3;
Press wine after sediment separate out is carried out germicidal treatment by 5.4, after in grape wine, add the gelatin of 0.02 ~ 0.1% of grape wine weight again, place and carry out clarifying treatment in 6 ~ 8 hours;
5.5 by precipitation after press wine filter after preserve.Press wine after storage is again through filtration, allotment, SO
2after sterilization, filtration, thermal treatment, deepfreeze, can bottle after refiltering and be packaged into finished product.
Below in conjunction with embodiment, technical scheme of the present invention is described further.
The embodiment of the present invention adopts following starting material:
(1) glutinous rice;
(2) wine cake: 25 grams of wine cakes are added 1000 grams of glutinous rice fermentations 5 ~ 7 days, the yield of liquor of glutinous rice can reach 500 ~ 700 grams.
(3) red grape;
(4) food-grade gelatin;
(5) food grade oxysuccinic acid or lactic acid
(6) liquid SO
2.
Embodiment 1
(1) glutinous rice is carried out steam or boil cureing into glutinous rice in 30 minutes; The wine cake adding 4% of glutinous rice weight in glutinous rice after curing mixes, and puts into aseptic tank sealing and fermenting and obtains wine fermentation Other-of in 5 days, for subsequent use;
(2) by fresh red grape sorting, clean, after destemming fragmentation obtain grape slurry;
(3) get the grape slurry that step (2) obtains, add SO wherein
2carry out germicidal treatment, SO
2addition be 30 ~ 80mg/L.Add the obtained wine fermentation Other-of of step (1) in grape slurry after germicidal treatment, the addition of wine fermentation Other-of is 18% of grape slurry weight, mixes rear sealing and fermenting and obtains fermenting mixture in 90 days;
(4) fermenting mixture is carried out separation and obtain direct current grape wine and vinasse.
Aftertreatment is carried out to the direct current grape wine that above-mentioned steps (3) obtains:
Direct current grape wine to be preserved and within 1 month, is carried out rear alcohol process and natural sedimentation by 4.1.Direct current bottom vinous after rear alcohol process can produce precipitation, and the direct current grape wine liquid on upper strata is poured out separation, and precipitation and the wine liquid of lower floor are wine pin.Wine pin is carried out distillation and obtains grape alcohol.
4.2 add SO in previous step isolated direct current grape wine liquid
2carry out germicidal treatment, SO
2addition be 60 ~ 100mg/L.After in grape wine, add the gelatin of 0.06% of grape wine weight again, place and carry out clarifying treatment in 8 hours;
Grape wine after supernatant process filters by 4.3, and isolated clear liquid carries out chilled storage.Grape wine after chilled storage filters again, measures pol vinous, wine degree, acidity, adjusts to prescribed value respectively according to the physical and chemical index of finished product.Again through SO
2can bottle after sterilization, filtration and be packaged into finished product.
Embodiment 2
(1) glutinous rice is carried out steam or boil 25 minutes to change into glutinous rice; The wine cake adding 5% of glutinous rice weight in glutinous rice after curing mixes, and puts into aseptic tank sealing and fermenting and obtains wine fermentation Other-of in 7 days, for subsequent use;
(2) by fresh red grape sorting, clean, after destemming fragmentation obtain grape slurry;
(3) get the grape slurry that step (2) obtains, add SO wherein
2carry out germicidal treatment, SO
2addition be 30 ~ 80mg/L.Add the obtained wine fermentation Other-of of step (1) in grape slurry after germicidal treatment, the addition of wine fermentation Other-of is 25% of grape slurry weight, mixes rear sealing and fermenting and obtains fermenting mixture in 80 days;
(4) fermenting mixture is carried out separation and obtain direct current grape wine and vinasse.
Aftertreatment is carried out to the direct current grape wine that above-mentioned steps (3) obtains:
Direct current grape wine to be preserved and within 2 months, is carried out rear alcohol process and natural sedimentation by 4.1.Direct current bottom vinous after rear alcohol process can produce precipitation, and the direct current grape wine liquid on upper strata is poured out separation, and precipitation and the wine liquid of lower floor are wine pin.Wine pin is carried out distillation and obtains grape alcohol.
4.2 add SO in previous step isolated direct current grape wine liquid
2carry out germicidal treatment, SO
2addition be 60 ~ 100mg/L.After in grape wine, add the gelatin of 0.02% of grape wine weight again, place and carry out clarifying treatment in 6 hours;
Grape wine after supernatant process filters by 4.3, and isolated clear liquid carries out chilled storage.Grape wine after chilled storage filters again, measures pol vinous, wine degree, acidity, adjusts to prescribed value respectively according to the physical and chemical index of finished product.Again through SO
2can bottle after sterilization, filtration and be packaged into finished product.
Embodiment 3
(1) glutinous rice is carried out steam or boil 20 minutes to cure into glutinous rice; The wine cake adding 6% of glutinous rice weight in glutinous rice after curing mixes, and puts into aseptic tank sealing and fermenting and obtains wine fermentation Other-of in 2 days, for subsequent use;
(2) by fresh red grape sorting, clean, after destemming fragmentation obtain grape slurry;
(3) get the grape slurry that step (2) obtains, add SO wherein
2carry out germicidal treatment, SO
2addition be 30 ~ 80mg/L.Add the obtained wine fermentation Other-of of step (1) in grape slurry after germicidal treatment, the addition of wine fermentation Other-of is 22% of grape slurry weight, mixes rear sealing and fermenting and obtains fermenting mixture in 100 days;
(4) fermenting mixture is carried out separation and obtain direct current grape wine and vinasse.
Aftertreatment is carried out to the direct current grape wine that above-mentioned steps (3) obtains:
Direct current grape wine to be preserved and within 1 month, is carried out rear alcohol process and natural sedimentation by 4.1.Direct current bottom vinous after rear alcohol process can produce precipitation, and the direct current grape wine liquid on upper strata is poured out separation, and precipitation and the wine liquid of lower floor are wine pin.Wine pin is carried out distillation and obtains grape alcohol.
4.2 add SO in previous step isolated direct current grape wine liquid
2carry out germicidal treatment, SO
2addition be 60 ~ 100mg/L.After in grape wine, add the gelatin of 0.1% of grape wine weight again, place and carry out clarifying treatment in 7 hours;
Grape wine after supernatant process filters by 4.3, isolated clear liquid cool to below freezing carry out freezing.Filter after grape wine after chilled storage heats up again, measure pol vinous, wine degree, acidity, adjust to prescribed value respectively according to the physical and chemical index of finished product.Again through SO
2can bottle after sterilization, filtration and be packaged into finished product.
Embodiment 4
The vinasse that in Example 1, step (3) obtains carry out aftertreatment, and its step is as follows:
5.1 pairs of vinasse carry out squeezing and obtain press wine and schlempe; Distillation is carried out to schlempe and can obtain grape alcohol.
The 5.2 oxysuccinic acid sealing and fermenting 8 days adding press wine weight 1.2% in press wine;
Press wine sealing storage after fermentation is carried out natural sedimentation in one month, sediment separate out afterwards by 5.3;
Press wine after sediment separate out is carried out germicidal treatment by 5.4, after in grape wine, add the gelatin of 0.02% of grape wine weight again, place and carry out clarifying treatment in 8 hours;
5.5 by precipitation after press wine filter after preserve.Press wine after storage is again through filtration, allotment, SO
2in sterilization, filtration, the water of 80 DEG C, sterilization carries out rear cooling after 30 minutes again, and can bottle after refiltering is packaged into finished product.
Embodiment 5
The vinasse that in Example 2, step (3) obtains carry out aftertreatment, and its step is as follows:
5.1 pairs of vinasse carry out squeezing and obtain press wine and schlempe; Distillation is carried out to schlempe and can obtain grape alcohol.
The 5.2 lactic acid sealing and fermenting 10 days adding press wine weight 0.5% in press wine;
Press wine sealing storage after fermentation is carried out natural sedimentation in one month, sediment separate out afterwards by 5.3;
Press wine after sediment separate out is carried out germicidal treatment by 5.4, after in grape wine, add the gelatin of 0.1% of grape wine weight again, place and carry out clarifying treatment in 6 hours;
5.5 by precipitation after press wine filter after preserve.Press wine after storage is again through filtration, allotment, SO
2in sterilization, filtration, the water of 85 DEG C, sterilization carries out rear cooling after 25 minutes again, and can bottle after refiltering is packaged into finished product.
Embodiment 6
The vinasse that in Example 3, step (3) obtains carry out aftertreatment, and its step is as follows:
5.1 pairs of vinasse carry out squeezing and obtain press wine and schlempe; Distillation is carried out to schlempe and can obtain grape alcohol.
The 5.2 oxysuccinic acid sealing and fermenting 9 days adding press wine weight 1.5% in press wine;
Press wine sealing storage after fermentation is carried out natural sedimentation in one month, sediment separate out afterwards by 5.3;
Press wine after sediment separate out is carried out germicidal treatment by 5.4, after in grape wine, add the gelatin of 0.08% of grape wine weight again, place and carry out clarifying treatment in 6 ~ 8 hours;
5.5 by precipitation after press wine filter after preserve.Press wine after storage is again through filtration, allotment, SO
2in sterilization, filtration, the water of 80 ~ 90 DEG C, sterilization carries out rear cooling after 20 ~ 30 minutes again, and can bottle after refiltering is packaged into finished product.
The finished product grape wine obtained by above-described embodiment is that standard is tested with GB-T15037-2006, and result is as following table:
Table one: Oranoleptic indicator
| project | oranoleptic indicator |
| embodiment 1 | scarlet, clarification, glossy, without obvious suspended substance, there is mellow aroma and the fruital of harmony, there is refreshing happy taste. |
| embodiment 2 | scarlet, clarification, glossy, without obvious suspended substance, there is mellow aroma and the fruital of harmony, there is refreshing happy taste. |
| embodiment 3 | scarlet, clarification, glossy, without obvious suspended substance, there is mellow aroma and the fruital of harmony, there is refreshing happy taste. |
| embodiment 4 | scarlet, clarification, without obvious suspended substance, has graceful harmonious fruital and aroma, has refreshing happy taste. |
| embodiment 5 | scarlet, clarification, without obvious suspended substance, has graceful harmonious fruital and aroma, has refreshing happy taste. |
| embodiment 6 | scarlet, clarification, without obvious suspended substance, has graceful harmonious fruital and aroma, has refreshing happy taste. |
Table two: physical and chemical index
| Project | Alcoholic strength (%Vol) | Total reducing sugar (g/L) | Sugar-free extract (g/L) | Volatile acid (g/L) |
| Embodiment 1 | 37 | ≤4 | 25.5 | ≤1.2 |
| Embodiment 2 | 36.8 | ≤4 | 28 | ≤1.2 |
| Embodiment 3 | 37.1 | ≤4 | 22.2 | ≤1.2 |
| Embodiment 4 | 15 | ≤4 | 33 | ≤1.2 |
| Embodiment 5 | 15.6 | ≤4 | 36.3 | ≤1.2 |
| Embodiment 6 | 16 | ≤4 | 34.8 | ≤1.2 |
From the foregoing, the direct current grape wine that method of the present invention is produced and crushing grapes all reach national standard vinous, and alcoholic strength is higher than existing grape wine, and sugar degree is lower, are the nutritional type health wines that an envelope money has China domestic characteristic.
Above-described is only some embodiments of the present invention.For the person of ordinary skill of the art, without departing from the concept of the premise of the invention, can also make some distortion and improvement, these all belong to the protection domain of invention.
Claims (7)
1. brewing method for grape wine, is characterized in that comprising the steps:
(1) glutinous rice is carried out steaming or boiling change into glutinous rice; Add wine cake in glutinous rice after curing to mix, sealing and fermenting obtains wine fermentation Other-of in 2 ~ 7 days;
(2) by fresh grape sorting, clean, after destemming fragmentation obtain grape slurry;
(3) in grape slurry, add the obtained wine fermentation Other-of of step (1) after grape being starched sterilization, mix rear sealing and fermenting and obtain fermenting mixture in 80 ~ 100 days;
(4) fermenting mixture is carried out separation and obtain direct current grape wine and vinasse.
2. brewing method for grape wine according to claim 1, is characterized in that, in described step (1), the add-on of wine cake is 4 ~ 6% of glutinous rice weight.
3. brewing method for grape wine according to claim 1, it is characterized in that, the wine cake added in described step (2) has following performance: 25 grams of wine cakes are added 1000 grams of glutinous rice fermentations 5 ~ 7 days, the yield of liquor of glutinous rice can reach 500 ~ 700 grams.
4. brewing method for grape wine according to claim 1, is characterized in that, the addition of the wine fermentation Other-of in described step (3) is 18 ~ 25% of grape slurry weight.
5. the brewing method for grape wine according to any one of Claims 1 to 4, is characterized in that, also comprises the step that the direct current grape wine obtained described step (4) carries out aftertreatment:
Direct current grape wine to be preserved and is carried out rear alcohol process at least one moon and natural sedimentation, afterwards sediment separate out by 4.1;
Grape wine after sediment separate out is carried out germicidal treatment by 4.2, after add gelatin again and carry out clarifying treatment;
Grape wine after clarifying treatment carries out filtering rear chilled storage by 4.3.
6. the brewing method for grape wine according to any one of Claims 1 to 4, is characterized in that, also comprises the step that the vinasse obtained described step (4) carry out aftertreatment:
5.1 pairs of vinasse carry out squeezing and obtain press wine and schlempe;
5.2 add oxysuccinic acid or/and lactic acid sealing and fermenting 8 ~ 10 days in press wine;
At least one moon is carried out natural sedimentation, sediment separate out afterwards in press wine sealing storage after fermentation by 5.3;
Press wine after sediment separate out is carried out germicidal treatment by 5.4, after add gelatin and clarify;
Press wine after precipitation carries out filtering rear chilled storage by 5.5.
7. brewing method for grape wine according to claim 6, is characterized in that, in described step 5.2, the addition of oxysuccinic acid or lactic acid is 0.5 ~ 1.5% of press wine weight.
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| CN201410498317.2A CN104232390B (en) | 2014-09-25 | 2014-09-25 | Brewing method for grape wine |
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| CN201410498317.2A CN104232390B (en) | 2014-09-25 | 2014-09-25 | Brewing method for grape wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104629969A (en) * | 2015-02-09 | 2015-05-20 | 李同庚 | Process suitable for brewing wine by using grapes in south China |
| CN104830590A (en) * | 2015-06-08 | 2015-08-12 | 麦巨和 | Fermentation yeast and manufacturing method for grain and grape liquor |
| CN106085686A (en) * | 2016-08-22 | 2016-11-09 | 贵州民生农业发展有限公司 | A kind of health wine and preparation method thereof |
| CN106434087A (en) * | 2016-08-31 | 2017-02-22 | 朱新洁 | Brewing method of grape wine |
| CN106221987A (en) * | 2016-08-31 | 2016-12-14 | 朱新洁 | The manufacture method of wine |
| CN106434086A (en) * | 2016-08-31 | 2017-02-22 | 朱新洁 | Production process of wine |
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| CN106398940A (en) * | 2016-11-12 | 2017-02-15 | 东源特色生态农业开发有限公司 | Wine and production method thereof |
| CN107502498A (en) * | 2017-09-27 | 2017-12-22 | 句容市华东综合酿造厂 | A kind of grape wine brewage-method |
| CN107868747A (en) * | 2017-12-28 | 2018-04-03 | 张国辉 | Jasmine preserved fragrant grape taste white wine |
| CN109554258A (en) * | 2018-11-12 | 2019-04-02 | 天津天绿健科技有限公司 | A kind of grape wine and preparation method thereof with treatment canker sore effect |
| CN110122921B (en) * | 2019-04-25 | 2021-08-06 | 贵州兰馨时尚茶品有限公司 | Preparation method of black tea puffed beads |
| CN111849670A (en) * | 2020-06-19 | 2020-10-30 | 茅台学院 | Luosheng grape wine and brewing method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102199508A (en) * | 2011-04-14 | 2011-09-28 | 陈昌贵 | Grape glutinous rice wine |
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2014
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102199508A (en) * | 2011-04-14 | 2011-09-28 | 陈昌贵 | Grape glutinous rice wine |
Non-Patent Citations (1)
| Title |
|---|
| 家酿葡萄酒工艺及应注意的问题;白杜娟;《安徽农业科学》;20120210(第5期);第2893页1选料-第2896页13贮存 * |
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