CN104893883A - Household wine making method - Google Patents
Household wine making method Download PDFInfo
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- CN104893883A CN104893883A CN201510343945.8A CN201510343945A CN104893883A CN 104893883 A CN104893883 A CN 104893883A CN 201510343945 A CN201510343945 A CN 201510343945A CN 104893883 A CN104893883 A CN 104893883A
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- grape
- fermentation
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- vitis viniferae
- wine liquid
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Abstract
The invention discloses a household wine making method. The household wine making method includes steps of selecting grapes, cutting pedicels of the grapes by scissors without breaking grape pericarps; washing the grapes by clean water after soaking for 2 to 3 hours, soaking with light salt water for 9 to 12 minutes, washing by clean water and draining water off; washing a basin and fermenters and draining water off; pouring the grapes into the basin to crumb and leaving pericarps, seeds and pulp in the basin, adding sugar or rock sugar, pouring into a primary fermenter at one time, placing the primary fermenter at 20-25 degrees Centigrade for 7 to 12 days so as to ferment primarily, pressing the grape pericarps into wine twice by chopsticks, and covering a cover without seal; pouring grape wine into a secondary fermenter after primary fermenting, filtering the left pericarps and seeds by fine mesh gauze, blending filtered wine into the secondary fermenter, then adding rock sugar, placing the secondary fermenter at 20 to 25 degrees Centigrade for 7 to 12 days to secondarily ferment after blending, and covering a cover without sealing; filtering the grape wine secondarily fermented to remove fermenting residues.
Description
Technical field
The present invention relates to drinks and brewage field, be specifically related to a kind of family brew method vinous.
Background technology
Grape wine is the alcoholic beverage led to through fermentation with fresh grape or Sucus Vitis viniferae.Medical research shows: the nutrition of grape is very high, and is that the grape wine of raw material has also contained multiple amino acids, minerals and vitamins with grape, and these materials are all the nutritious prod that human body must supplement and absorb.The composition useful to human body contained in known grape wine approximately just has 600 kinds, and nutritive value vinous have also been obtained thus to be approved widely.But the high grape wine of quality because starting material choose with complete processing in have very strict requirement, its price is often high, and therefore general common people can not consume.
Summary of the invention
The object of the present invention is to provide a kind of cheap and good-quality family brew method vinous, the method allows common people oneself just can brew the grape wine of high-quality at home, meets the daily of oneself and drinks.
For achieving the above object, family of the present invention brew method vinous, comprises the steps:
A selects materials: the grape choosing natural maturity, presses close to base of fruit, grape is sheared off in turn with scissors, can not break pericarp;
B cleans: the grape clear water sheared is soaked 2-3 hour post-flush clean, and soak 9-12 minute with light salt brine, remove the agricultural chemicals in Pericarpium Vitis viniferae or other harmful materials, then rinse one time with clear water, the grape placement after rinsing is drained surface-moisture in the cool; Simultaneously tub and fermentation container drain away the water;
C fills a prescription: grape is poured in basin, and crumb one by one with hand, Pericarpium Vitis viniferae, Semen Vitis viniferae and pulp are all stayed in basin, white sugar or rock sugar is added according to the 6:1 ratio of grape and white sugar, melt completely in the one time fermentation device later putting into wash clean Deng sugar, after loading, may not exceed 2/3 volume of one time fermentation device;
D one time fermentation: leave standstill under the shady and cool environment of 20-25 DEG C after the raw material after formula is fully mixed and carry out one time fermentation in 7-12 days, after fermentation starting, with wooden stick or chopsticks, Pericarpium Vitis viniferae is pressed in wine liquid twice daily, then cover lid, without the need to sealing;
E Secondary Fermentation: utilize siphonage after one time fermentation completes, pour grape wine juice into Secondary Fermentation device, then remaining Pericarpium Vitis viniferae, seed etc. are filtered with crocus cloth, wine liquid after filtration is also mixed in Secondary Fermentation device, wine liquid is no more than Secondary Fermentation device and leaves 9/10, adds 5 weight part rock sugar according in every 100 weight part grape wine liquid, leaves standstill and carry out Secondary Fermentation in 7-12 days after fully mixing under the shady and cool environment of 20-25 DEG C, cover lid, without the need to sealing;
F filter residue: the grape wine liquid completed by Secondary Fermentation carries out filtration and removes fermentation residue.
Wherein, described grape is purple grape or wild Vitis Amurensis, and its anthocyanidin content is higher, and more alcohol is being just for the grape wine mouthfeel of brew.
Adopt after technique scheme, due to by major ingredient grape and auxiliary material sugar brew grape wine, need not starter be added, also not add any sanitas and finings, maintain Normal juice local flavor vinous, mouthfeel more alcohol just, drink more healthy, health is effective.Grape wine brewage-method disclosed in this invention is simple, is applicable to common common people family brew or low and middle-end industrial brew vinous, brew can go out the grape wine of high-quality equally.
Embodiment
Below in conjunction with specific embodiment, family of the present invention brew method vinous is described further;
Embodiment 1:
Family of the present invention brew method vinous, comprises the steps:
A selects materials: the Vitis Amurensis choosing natural maturity, presses close to base of fruit, grape is sheared off in turn with scissors, can not break pericarp;
B cleans: the grape clear water sheared is soaked 2 hours post-flush clean, and soak 9 minutes with light salt brine, remove the agricultural chemicals in Pericarpium Vitis viniferae or other harmful materials, then rinse one time with clear water, the grape placement after rinsing is drained surface-moisture in the cool; Simultaneously tub and fermentation container drain away the water;
C fills a prescription: grape is poured in basin, and crumb one by one with hand, Pericarpium Vitis viniferae, Semen Vitis viniferae and pulp are all stayed in basin, white sugar is added according to the 6:1 ratio of grape and white sugar, melt completely in the one time fermentation device later putting into wash clean Deng sugar, after loading, may not exceed 2/3 volume of one time fermentation device;
D one time fermentation: leave standstill under the shady and cool environment of 20 DEG C after the raw material after formula is fully mixed and carry out one time fermentation in 7 days, after fermentation starting, with wooden stick or chopsticks, Pericarpium Vitis viniferae is pressed in wine liquid twice daily, then cover lid, without the need to sealing;
E Secondary Fermentation: utilize siphonage after one time fermentation completes, pour grape wine juice into Secondary Fermentation device, then remaining Pericarpium Vitis viniferae, seed etc. are filtered with crocus cloth, wine liquid after filtration is also mixed in Secondary Fermentation device, wine liquid is no more than Secondary Fermentation device and leaves 9/10, adds 5 weight part rock sugar according in every 100 weight part grape wine liquid, leaves standstill and carry out Secondary Fermentation in 7 days after fully mixing under the shady and cool environment of 20 DEG C, cover lid, without the need to sealing;
F filter residue: the grape wine liquid completed by Secondary Fermentation carries out filtration and removes fermentation residue.
Embodiment 2:
A selects materials: the grape choosing natural maturity, presses close to base of fruit, grape is sheared off in turn with scissors, can not break pericarp;
B cleans: the grape clear water sheared is soaked 3 hours post-flush clean, and soak 10 minutes with light salt brine, remove the agricultural chemicals in Pericarpium Vitis viniferae or other harmful materials, then rinse one time with clear water, the grape placement after rinsing is drained surface-moisture in the cool; Simultaneously tub and fermentation container drain away the water;
C fills a prescription: grape is poured in basin, and crumb one by one with hand, Pericarpium Vitis viniferae, Semen Vitis viniferae and pulp are all stayed in basin, white sugar is added according to the 6:1 ratio of grape and white sugar, melt completely in the one time fermentation device later putting into wash clean Deng sugar, after loading, may not exceed 2/3 volume of one time fermentation device;
D one time fermentation: leave standstill under the shady and cool environment of 23 DEG C after the raw material after formula is fully mixed and carry out one time fermentation in 10 days, after fermentation starting, with wooden stick or chopsticks, Pericarpium Vitis viniferae is pressed in wine liquid twice daily, then cover lid, without the need to sealing;
E Secondary Fermentation: utilize siphonage after one time fermentation completes, pour grape wine juice into Secondary Fermentation device, then remaining Pericarpium Vitis viniferae, seed etc. are filtered with crocus cloth, wine liquid after filtration is also mixed in Secondary Fermentation device, wine liquid is no more than Secondary Fermentation device and leaves 9/10, adds 5 weight part rock sugar according in every 100 weight part grape wine liquid, leaves standstill and carry out Secondary Fermentation in 10 days after fully mixing under the shady and cool environment of 23 DEG C, cover lid, without the need to sealing;
F filter residue: the grape wine liquid completed by Secondary Fermentation carries out filtration and removes fermentation residue.
Embodiment 3:
A selects materials: the grape choosing natural maturity, presses close to base of fruit, grape is sheared off in turn with scissors, can not break pericarp;
B cleans: the grape clear water sheared is soaked 3 hours post-flush clean, and soak 12 minutes with light salt brine, remove the agricultural chemicals in Pericarpium Vitis viniferae or other harmful materials, then rinse one time with clear water, the grape placement after rinsing is drained surface-moisture in the cool; Simultaneously tub and fermentation container drain away the water;
C fills a prescription: grape is poured in basin, and crumb one by one with hand, Pericarpium Vitis viniferae, Semen Vitis viniferae and pulp are all stayed in basin, rock sugar is added according to the 6:1 ratio of grape and white sugar, melt completely in the one time fermentation device later putting into wash clean Deng sugar, after loading, may not exceed 2/3 volume of one time fermentation device;
D one time fermentation: leave standstill under the shady and cool environment of 25 DEG C after the raw material after formula is fully mixed and carry out one time fermentation in 12 days, after fermentation starting, with wooden stick or chopsticks, Pericarpium Vitis viniferae is pressed in wine liquid twice daily, then cover lid, without the need to sealing;
E Secondary Fermentation: utilize siphonage after one time fermentation completes, pour grape wine juice into Secondary Fermentation device, then remaining Pericarpium Vitis viniferae, seed etc. are filtered with crocus cloth, wine liquid after filtration is also mixed in Secondary Fermentation device, wine liquid is no more than Secondary Fermentation device and leaves 9/10, adds 5 weight part rock sugar according in every 100 weight part grape wine liquid, leaves standstill and carry out Secondary Fermentation in 12 days after fully mixing under the shady and cool environment of 25 DEG C, cover lid, without the need to sealing;
F filter residue: the grape wine liquid completed by Secondary Fermentation carries out filtration and removes fermentation residue.
Claims (2)
1. family's brew method vinous, is characterized in that, comprise the steps:
A selects materials: the grape choosing natural maturity, presses close to base of fruit, grape is sheared off in turn with scissors, can not break pericarp;
B cleans: the grape clear water sheared is soaked 2-3 hour post-flush clean, and soak 9-12 minute with light salt brine, remove the agricultural chemicals in Pericarpium Vitis viniferae or other harmful materials, then rinse one time with clear water, the grape placement after rinsing is drained surface-moisture in the cool; Simultaneously tub and fermentation container drain away the water;
C fills a prescription: grape is poured in basin, and crumb one by one with hand, Pericarpium Vitis viniferae, Semen Vitis viniferae and pulp are all stayed in basin, white sugar or rock sugar is added according to the 6:1 ratio of grape and white sugar, melt completely in the one time fermentation device later putting into wash clean Deng sugar, after loading, may not exceed 2/3 volume of one time fermentation device;
D one time fermentation: leave standstill under the shady and cool environment of 20-25 DEG C after the raw material after formula is fully mixed and carry out one time fermentation in 7-12 days, after fermentation starting, with wooden stick or chopsticks, Pericarpium Vitis viniferae is pressed in wine liquid twice daily, then cover lid, without the need to sealing;
E Secondary Fermentation: utilize siphonage after one time fermentation completes, pour grape wine juice into Secondary Fermentation device, then remaining Pericarpium Vitis viniferae, seed etc. are filtered with crocus cloth, wine liquid after filtration is also mixed in Secondary Fermentation device, wine liquid is no more than Secondary Fermentation device and leaves 9/10, adds 5 weight part rock sugar according in every 100 weight part grape wine liquid, leaves standstill and carry out Secondary Fermentation in 7-12 days after fully mixing under the shady and cool environment of 20-25 DEG C, cover lid, without the need to sealing;
F filter residue: the grape wine liquid completed by Secondary Fermentation carries out filtration and removes fermentation residue.
2. family according to claim 1 brew method vinous, is characterized in that: described grape is purple grape or wild Vitis Amurensis.
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| CN201510343945.8A CN104893883A (en) | 2015-06-21 | 2015-06-21 | Household wine making method |
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| CN201510343945.8A CN104893883A (en) | 2015-06-21 | 2015-06-21 | Household wine making method |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105368625A (en) * | 2015-09-18 | 2016-03-02 | 洛阳古草生物科技有限公司 | Flavored wild grape wine and making method thereof |
| CN106398942A (en) * | 2016-11-11 | 2017-02-15 | 蒙国宁 | Household wine brewing method |
| CN106520429A (en) * | 2016-12-08 | 2017-03-22 | 河池市技术开发中心 | Preparation method for downy grape wine |
| CN106834002A (en) * | 2015-12-07 | 2017-06-13 | 梅桉铭 | A kind of preparation of wine of nutrition |
| CN107034062A (en) * | 2017-06-16 | 2017-08-11 | 彭志文 | A kind of health care blueberries wine and preparation method thereof |
| CN107164137A (en) * | 2017-06-07 | 2017-09-15 | 王俐帧 | A kind of preparation method of the grape wine acted on benefiting qi and nourishing blood |
| CN107287067A (en) * | 2017-08-04 | 2017-10-24 | 三江县李红辉酒厂 | The manufacture method of Wild mountain grape wine |
| CN107365650A (en) * | 2017-08-21 | 2017-11-21 | 合肥果成科技有限公司 | A kind of preparation method of grape wine |
| CN107384667A (en) * | 2017-08-03 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of claret |
| CN107418808A (en) * | 2017-06-16 | 2017-12-01 | 彭志文 | One kind takes care of health Mulberry wine and preparation method thereof |
| CN108077687A (en) * | 2017-11-18 | 2018-05-29 | 薛晓君 | The manufacture craft of grape beverage |
| CN109468186A (en) * | 2018-12-10 | 2019-03-15 | 徐州果姿电子商务有限公司 | A kind of Cranberry health grape method for preparing medicated wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103146518A (en) * | 2012-11-14 | 2013-06-12 | 潘海燕 | Household red wine brewing process |
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2015
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| CN103146518A (en) * | 2012-11-14 | 2013-06-12 | 潘海燕 | Household red wine brewing process |
Non-Patent Citations (1)
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| 月望西楼: "《花小钱过奢华生活》", 30 November 2010 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105368625A (en) * | 2015-09-18 | 2016-03-02 | 洛阳古草生物科技有限公司 | Flavored wild grape wine and making method thereof |
| CN106834002A (en) * | 2015-12-07 | 2017-06-13 | 梅桉铭 | A kind of preparation of wine of nutrition |
| CN106398942A (en) * | 2016-11-11 | 2017-02-15 | 蒙国宁 | Household wine brewing method |
| CN106520429A (en) * | 2016-12-08 | 2017-03-22 | 河池市技术开发中心 | Preparation method for downy grape wine |
| CN107164137A (en) * | 2017-06-07 | 2017-09-15 | 王俐帧 | A kind of preparation method of the grape wine acted on benefiting qi and nourishing blood |
| CN107034062A (en) * | 2017-06-16 | 2017-08-11 | 彭志文 | A kind of health care blueberries wine and preparation method thereof |
| CN107418808A (en) * | 2017-06-16 | 2017-12-01 | 彭志文 | One kind takes care of health Mulberry wine and preparation method thereof |
| CN107384667A (en) * | 2017-08-03 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of claret |
| CN107287067A (en) * | 2017-08-04 | 2017-10-24 | 三江县李红辉酒厂 | The manufacture method of Wild mountain grape wine |
| CN107365650A (en) * | 2017-08-21 | 2017-11-21 | 合肥果成科技有限公司 | A kind of preparation method of grape wine |
| CN108077687A (en) * | 2017-11-18 | 2018-05-29 | 薛晓君 | The manufacture craft of grape beverage |
| CN109468186A (en) * | 2018-12-10 | 2019-03-15 | 徐州果姿电子商务有限公司 | A kind of Cranberry health grape method for preparing medicated wine |
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Application publication date: 20150909 |