CN104560485A

CN104560485A - New preparation method of grape wine and other fruit wines

Info

Publication number: CN104560485A
Application number: CN201310525880.XA
Authority: CN
Inventors: 何庆钵
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-10-22
Filing date: 2013-10-22
Publication date: 2015-04-29

Abstract

The invention discloses a new preparation method of a grape wine and other fruit wines in human necessities. The method is characterized by comprising the following steps: cleaning ripe grapes and other melons and fruits which can be used for preparing alcoholic beverage; pulping (jordaning or juicing) with a machine, and filtering; adding edible alcohol or qualified edible Chinese white spirit to filtrate; adjusting the content of ethanol (ethyl alcohol) to be 3%-50% v/v, and adding about 0-10w/v of sugar or a sweetening agent of which the sweetness is equivalent to that of the sugar; and preparing grape wine and other fruit wines with different alcohol contents and different sweetness. The method has the beneficial effects of no fermentation, no methyl alcohol or fusel, good quality, short production cycle, low equipment investment, and good nutrient; and beneficial components of peel and kernel can be exhausted.

Description

The new preparation method of grape wine and certain his fruit wine

Technical field

The invention belongs to the manufacture field of the agriculture branch results product that A portion human lives needs, especially the processing of the fresh fruit such as grape.

Technical background

Current manufacture method vinous is put in fermentor tank by grape sugaring, and fermentation for some time wine system forms.In this way, equipment is huge, and the production cycle is long, and order is while fermentation, has methyl alcohol and fusel to produce, and cannot remove.Mostly other melons and fruits are to make with infusion method or percolation.New preparation method of the present invention is the improvement to out-of-date methods, refers to following summary of the invention.

Summary of the invention

By the grape of maturation, and other can make the melon and fruit of fruit wine, (as cherry, green plum, mulberry fruit, matrimony vine, date, Buddha's hand, orange, lemon, pawpaw, balsam pear etc.), clean, under aseptic first pollutional condition, with machine making beating, (or defibrination, or squeeze the juice), use pressure filter filtering, the edible ethanol through rectification process is added in filtrate, or qualified edible distillate spirit, adjustment ethanol (alcohol) content is 3-50%v/v (being preferably 10-15%).Sugaring (sucrose, fructose, honeybee sugar, glucose etc.) or sweeting agent.Sugar content can be 0-10%w/v.Sweeting agent add-on is suitable with the sugariness of aforementioned sugar.Make the series product of different ethanol content and different sugariness.

Beneficial effect of the present invention: fermentation wine system method vinous at present, shortcoming is a lot of, first, sugar, when fermenting, except generation ethanol, also produces with the objectionable impurities such as methyl alcohol, fusel simultaneously, cannot remove, and brand-new rule does not need fermentation, there is not the harmful methyl alcohol of association and fusel, best in quality; The second, fermentation needs certain hour, certain container, at least January, and 1 year at most, not only the production cycle was long, and the time taking equipment is also long, and the investment of such equipment, factory building is large, and new method is with short production cycle, does not need to take huge fermentation equipment, and facility investment is damaged; 3rd, when fermenting, glucose in grape is also fermented and is decomposed into ethanol, not only lose the local flavor of grape, also glucose expensive for valency and the sugar added are become cheap alcohol, directly add to come through the edible ethanol of rectification process or qualified edible distillate spirit compared with new method, manufacturing cost is wanted high (edible ethanol and white wine ferment, than low with sugar-fermenting cost with the dry foodstuff starch that waits of potato); 4th, nutritional benefit composition in the pericarp of grape and fruit stone, especially fruit stone, not objective easily all stripping, new method during fabrication, is by grape and the making beating of other melons and fruits (or defibrination or squeeze the juice), pericarp, the fruit stone of fruit are entirely broken, wherein contained useful nutritive ingredient is all separated, and is kept in fruit juice, improves the nutritive value of product.

The method for making of other fruit melons these fruit wine current is the methods with immersion or diacolation.Its shortcoming is: fruit juice is not easy all to have leached; Production cycle is long, and take huge equipment (steeping tank, diacolation bucket) for a long time, facility investment is large; The concentration consistence that front and back are leached is poor, especially infusion method.As adopted novel method of the present invention, above-mentioned shortcoming can be avoided.

Claims

1. the new preparation method of grape wine and other fruit wine, it is characterized in that: the fresh melon and fruit grape of maturation and other can being made fruit wine, clean, under sterile conditions, with machine making beating (or defibrination or squeeze the juice), use pressure filter filtering, the edible ethanol through rectification process is added in filtrate, or qualified edible distillate spirit, adjustment ethanol content, sugaring or not sugaring, make grape wine and other fruit wine of different ethanol content and different sugariness.

2. the new preparation method of grape wine according to claim 1 and other fruit wine, is characterized in that: except grape, comprises the fresh melon and fruit that other can make Wine: as cherry, green plum, mulberry fruit, matrimony vine, date, Buddha's hand, orange, lemon, this melon, balsam pear etc.

3. the new preparation method of grape wine according to claim 1 and other fruit wine, is characterized in that: ethanol (alcohol) content can be 3-50%v/v (being preferably 10-15%).

4. the new preparation method of grape wine according to claim 1 and other fruit wine, is characterized in that: the sugar (sucrose, fructose, honeybee sugar, glucose etc.) added or sweeting agent.Sugar content can be about 0-10% w/v, sweeting agent add-on, suitable with the sugariness of aforementioned sugar.