CN104845790A - Kunlun chrysanthemum wine and preparation method thereof - Google Patents
Kunlun chrysanthemum wine and preparation method thereof Download PDFInfo
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- CN104845790A CN104845790A CN201510293213.2A CN201510293213A CN104845790A CN 104845790 A CN104845790 A CN 104845790A CN 201510293213 A CN201510293213 A CN 201510293213A CN 104845790 A CN104845790 A CN 104845790A
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Abstract
The invention discloses Kunlun chrysanthemum wine and a preparation method thereof. High-quality Kunlun chrysanthemum and grapes are used as raw materials and pectinase and wine active yeast are added. The preparation method comprises the following steps of raw material pretreatment, material mixing, fermentation, peel residue separation, squeezing and post fermentation, thus obtaining the Kunlun chrysanthemum wine. The Kunlun chrysanthemum wine has unique color, fragrance and taste of wine and further has the comprehensive healthcare functions of enhancing human immunity, lowering blood pressure and blood fat and resisting inflammation, thus being high-grade health wine.
Description
Invention field
The present invention relates to a kind of working method vinous, particularly relate to a kind of chrysanthemum working method vinous.
Background technology
Grape is one of world-renowned fruit, and in world's Fruits production, output and cultivated area rank among the best always.Grape is that a kind of nutritive value is very high, the Berry plant that purposes is extremely wide.Grape wine forms through biological fermentation with new fresh grape or Sucus Vitis viniferae, except containing except abundant nutritive ingredient, also has graceful fragrance.
Xinjiang is located in loess plateau, Mongolian plat, Qinghai-Tibet intersection, Shen Ju inland, with a varied topography, drought, there is continental strong, sunshine is sufficient, day and night temperature is large feature, our province is the main product ground of grape, here the grape maturity produced is abundant, saccharic acid is moderate, without disease and pest, characteristic is given prominence to, and is one of the high-quality Wine Grape and grape ecotope of China's the best.Due to long viticulture history and colory grape, Xinjiang has become one of national vintage wine production base.
Golden pheasant Chrysanthemum composite family golden pheasant Chrysanthemum, have another name called snow chrysanthemum, tea chrysanthemum, he is dry capitulum, and three kinds of petals are single-lobe, polyphyll or half polyphyll respectively.Pattern is golden yellow, and the florescence is 5 ~ September
[dimension language name is called in Gu just according to (Gulqai).The uygur nationality of Xijiang people in daily life golden wave when tea-drinking effect there is slight fever quenching one's thirst.It is reported that it can treat hypertension, gastrointestinal upset, dysentery, clearing heat and detoxicating, promoting blood circulation and removing blood stasis and and the merit of stomach invigorating the spleen.That there is wide DEVELOPMENT PROSPECT, the new variety of researching value.
Summary of the invention
The object of this invention is to provide a kind of to avenge chrysanthemum, that grape is raw material production is a kind of nutritious, the nutrition of disease-prevention health, unique flavor, health grape wine and brew method thereof.
The object of the present invention is achieved like this: to avenge chrysanthemum, grape for raw material, mixed by snow chrysanthemum add polygalacturonase, grape wine live yeast with Sucus Vitis viniferae, makes snow chrysanthemum grape wine.Concrete steps are as follows:
Jar sulfurous acid solution used is cleaned up for subsequent use.
Raw materials pretreatment: choose without going rotten, the snow chrysanthemum of disease and pest, chooses that fresh nothing is gone rotten, the Wine Grape of full seed, removing carpopodium and after fragmentation grape pulp is for subsequent use.
Batching: get 85-90 part grape pulp and 10-15 part by weight and avenge chrysanthemum and carry out proferment feed liquid of preparing burden to obtain, add sulfurous acid (SO by 25-35mg/L in proferment feed liquid
2), 200-300mg/L adds grape wine live yeast.
Preferably sugar is added by 5-20g/L in described proferment feed liquid.Generally speaking, in fermented liquid, the sugar of 17-18g/L zymamsis can be converted into the Ethanol of 1% completely, preferably disposablely adds enough white sugars by 15-20g/L, makes the alcoholic strength of fermentation reach 10 °-15 °.
Preferably add polygalacturonase by 20-30mg/L in above-mentioned proferment feed liquid to flood, ferment again afterwards, the polygalacturonase after described polygalacturonase is preferably activation: refer to that ZYMCOULEUR polygalacturonase activates 1-3 (2) h and obtains at the temperature of 40-45 DEG C.
Fermentation: control leavening temperature is 20-30 DEG C, continues 20-30 days, during the fermentation, carry out pouring in down a chimney or spray to control leavening temperature.
Skin slag is separated and squeezing: detect at any time, when sugar degree in fermented liquid is lower than 2g/L, carry out the separation of skin slag, squeezing juice and free juice is carried out the obtained former wine of mixing.
Secondary fermentation: former wine is sent into wine storage tank, fills tank, add sulfurous acid by 15-25mg/L, temperature controls at 20-25 DEG C, and sealing, ferments and within 20-40 days, namely obtain snow chrysanthemum grape wine of the present invention.
Gained snow chrysanthemum grape wine preferably after ultrafiltration membrance filter, then adds sulfurous acid by 15 ~ 25mg/L, makes SO in fermented liquid
2content reach 40-60mg/L, sterilizing both can according to a conventional method afterwards.
The aperture of described ultra-filtration membrane is preferably 0.5-2.0 μm.
Storage: insert in oak barrel or bottle by obtained snow chrysanthemum grape wine, hermetically storing, storage temperature is less than 20 DEG C, and shelf time is preferably more than half a year.
As follows through physico-chemical analysis result: alcoholic strength (20 DEG C) (V/V)/(%): 10-15 °, total reducing sugar (with glucose meter)/(g/L) :≤4.5 sensory evaluation: golden yellow, reddish-brown, light red, clear, glossy, without obvious suspended substance, there is light fruital and pure aroma, containing bioactive ingredients such as snowy chrysanthemum, polysaccharide, flavones, also there is the mouthfeel of traditional wine, outward appearance and local flavor.
Snow chrysanthemum grape wine of the present invention has outside look specific to grape wine, Uu, taste, and also having the comprehensive health-care function strengthening human immunity, hypotensive, reducing blood-fat, anti-inflammatory etc., is a kind of high-class healthy grape wine.
Embodiment
Embodiment 1: choose without going rotten, the snow chrysanthemum of disease and pest, chooses that fresh nothing is gone rotten, the Wine Grape of full seed, clean and remove carpopodium and after fragmentation must grape pulp for subsequent use; The sulfurous acid solution of fermentor tank 150-250mg/L used is cleaned up, get 85-90 part grape pulp and 10-15 part by weight to avenge chrysanthemum and carry out fermented liquid of preparing burden to obtain, by adding sulfurous acid 28-30mg and grape wine live yeast 200-300mg in every L fermented liquid, add sugar by 5-20g/L, 20-30mg/L adds polygalacturonase, control temperature is 20-30 DEG C, continuing fermentation 20-30 days in fermentor tank, during the fermentation, carry out pouring in down a chimney or spray to control leavening temperature; Sugar degree in timely detection fermented liquid, when sugar degree in fermented liquid is lower than 2g/L, carries out the separation of skin slag, squeezing juice and free juice is carried out the obtained former wine of mixing, by former wine after ultrafiltration membrance filter, then adds sulfurous acid by 15 ~ 25mg/L, make SO in fermented liquid
2content reach 40-60mg/L, be sealed, snow carry out namely obtaining chrysanthemum grape wine of the present invention in secondary fermentation 20-40 days at 20-25 DEG C, insert oak barrel, hermetically storing after sterilizing according to a conventional method afterwards, storage temperature is less than 20 DEG C, and shelf time is more than half a year.
Embodiment 2: choose without going rotten, the snow chrysanthemum of disease and pest, chooses that fresh nothing is gone rotten, the Wine Grape of full seed, clean and remove carpopodium and after fragmentation must grape pulp for subsequent use; The sulfurous acid solution of fermentor tank 150-250mg/L used is cleaned up, get 85-90 part grape pulp and 10-15 part by weight to avenge chrysanthemum and carry out fermented liquid of preparing burden to obtain, add sulfurous acid 28-30mg/L, grape wine live yeast 200-300mg/L, sugared 15-20g/L, polygalacturonase 20-30mg/L in fermented liquid, polygalacturonase is: ZYMCOULEUR polygalacturonase activates 1-3 (2) h at the temperature of 40-45 DEG C.Continuing fermentation 20-30 days at 20-30 DEG C in fermentor tank, during the fermentation, carry out pouring in down a chimney or spray to control leavening temperature; Sugar degree in timely detection fermented liquid, when sugar degree in fermented liquid is lower than 2g/L, carries out the separation of skin slag, squeezing juice and free juice is carried out the obtained former wine of mixing; The former wine of gained snow chrysanthemum grape wine after 0.5-2.0 μm of ultrafiltration membrance filter, then sends into wine storage tank sealing after adding sulfurous acid by 15 ~ 25mg/L, snow carry out namely obtaining chrysanthemum grape wine of the present invention in secondary fermentation 20-40 days at 20-25 DEG C; Insert oak barrel after sterilizing according to a conventional method afterwards, sealing, below 20 DEG C, shelf time is more than half a year.
Embodiment 3: choose without going rotten, the snow chrysanthemum of disease and pest, chooses that fresh nothing is gone rotten, the Wine Grape of full seed, cleaning, removing carpopodium and after fragmentation grape pulp is for subsequent use; The sulfurous acid solution of fermentor tank 150-250mg/L used is cleaned up, get 85-90 part grape pulp and 10-15 part by weight to avenge chrysanthemum and carry out fermented liquid of preparing burden to obtain, by adding sulfurous acid 28-30mg/L, grape wine live yeast 200-300mg/L, sugared 5-20g/L, polygalacturonase 20-30mg/L in every L fermented liquid, continuing fermentation 20-30 days at 20-30 DEG C in fermentor tank, during the fermentation, carry out pouring in down a chimney or spray to control leavening temperature; Sugar degree in timely detection fermented liquid, when sugar degree in fermented liquid is lower than 2g/L, carries out the separation of skin slag, squeezing juice and free juice is carried out the obtained former wine of mixing; The former wine of gained snow chrysanthemum grape wine is after being preferably 0.5-2.0 μm of ultrafiltration membrance filter, add sulfurous acid by 15 ~ 25mg/L again, 15-25mg/L adds sulfurous acid, seal and former wine is sent into wine storage tank, snow at 20-25 DEG C and carry out namely obtaining chrysanthemum grape wine of the present invention in secondary fermentation 20-40 days.
Above embodiment is only for illustration of the preferred embodiment of the present invention; but the present invention not only for above-mentioned embodiment; in the ken that described exercising ordinary skill possesses; the any amendment made within the spirit and principles in the present invention, equivalent to substitute and improvement etc., it all should be encompassed within the technical scheme scope of request of the present invention protection.
Claims (9)
1. avenge a chrysanthemum preparation of wine, it is characterized in that: containing following technological process:
Raw materials pretreatment: choose without going rotten, the snow chrysanthemum of disease and pest, chooses that fresh nothing is gone rotten, the Wine Grape of full seed, removing carpopodium and after fragmentation grape pulp is for subsequent use;
Batching: get 85-90 part grape pulp and 10-15 part by weight and avenge chrysanthemum and carry out proferment feed liquid of preparing burden to obtain, add sulfurous acid by 25-35mg/L in proferment feed liquid, 200-300mg/L adds grape wine live yeast;
Fermentation: control leavening temperature is 20-30 DEG C, continues 20-30 days, during the fermentation, carry out pouring in down a chimney or spray to control leavening temperature;
Skin slag is separated and squeezing: detect at any time, when sugar degree in fermented liquid is lower than 2g/L, carry out the separation of skin slag, squeezing juice and free juice is carried out the obtained former wine of mixing;
Secondary fermentation: former wine is sent into wine storage tank, fills tank, add sulfurous acid by 15-25mg/L, temperature controls at 20-25 DEG C, sealing, fermentation 20-40 days.
2. snow chrysanthemum preparation of wine according to claim 1, is characterized in that: add sugar by 5-20g/L in described proferment feed liquid.
3. snow chrysanthemum preparation of wine according to claim 1, is characterized in that: add sugar by 15-20g/L in described proferment feed liquid.
4. the snow chrysanthemum preparation of wine according to claim 1,2 or 3, is characterized in that: add polygalacturonase by 20-30mg/L in described proferment feed liquid and flood, then ferment.
5. snow chrysanthemum preparation of wine according to claim 4, is characterized in that: described polygalacturonase is the polygalacturonase after activation: refer to that ZYMCOULEUR polygalacturonase activates 1-3h and obtains at the temperature of 40-45 DEG C.
6. the snow chrysanthemum preparation of wine according to claim 1,2 or 3, is characterized in that: described former wine after ultrafiltration membrance filter, then adds sulfurous acid, enters secondary fermentation afterwards.
7. snow chrysanthemum preparation of wine according to claim 4, is characterized in that: described former wine after ultrafiltration membrance filter, then adds sulfurous acid, enters secondary fermentation afterwards.
8. snow chrysanthemum preparation of wine according to claim 5, is characterized in that: described former wine after ultrafiltration membrance filter, then adds sulfurous acid, enters secondary fermentation afterwards.
9. avenge a chrysanthemum grape wine, it is characterized in that: the method preparation according to any one of claim 1-8.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085684A (en) * | 2016-08-19 | 2016-11-09 | 贵州民生农业发展有限公司 | A kind of processing method of Herba Rosmarini Officinalis red wine |
| CN110331062A (en) * | 2019-08-20 | 2019-10-15 | 天明民权葡萄酒有限公司 | The preparation method and its grape wine of corn stigma dry white wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560484A (en) * | 2015-01-26 | 2015-04-29 | 李联合 | Alkalescent Chinese white spirit and brewing method thereof |
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2015
- 2015-06-01 CN CN201510293213.2A patent/CN104845790A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560484A (en) * | 2015-01-26 | 2015-04-29 | 李联合 | Alkalescent Chinese white spirit and brewing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085684A (en) * | 2016-08-19 | 2016-11-09 | 贵州民生农业发展有限公司 | A kind of processing method of Herba Rosmarini Officinalis red wine |
| CN110331062A (en) * | 2019-08-20 | 2019-10-15 | 天明民权葡萄酒有限公司 | The preparation method and its grape wine of corn stigma dry white wine |
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Application publication date: 20150819 |
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