CN104893886B - Concentrated wine containing purple onions and preparation method of concentrated wine - Google Patents
Concentrated wine containing purple onions and preparation method of concentrated wine Download PDFInfo
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- CN104893886B CN104893886B CN201510342402.4A CN201510342402A CN104893886B CN 104893886 B CN104893886 B CN 104893886B CN 201510342402 A CN201510342402 A CN 201510342402A CN 104893886 B CN104893886 B CN 104893886B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 235000013532 brandy Nutrition 0.000 claims abstract description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000010564 aerobic fermentation Methods 0.000 claims abstract description 17
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- 238000007710 freezing Methods 0.000 claims description 7
- 210000004243 sweat Anatomy 0.000 claims description 7
- 238000013467 fragmentation Methods 0.000 claims description 6
- 238000006062 fragmentation reaction Methods 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 5
- 239000013078 crystal Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
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- 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 claims description 3
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Abstract
The invention discloses concentrated wine containing purple onions, brandy with an onion flavor and a preparation method of the concentrated wine and the brandy. Grapes and the purple onions are taken as raw materials, and onion pieces and a mixture of grape juice, grape skin and seed are subjected to biological fermentation. The fermentation process is performed as follows: yeast aerobic fermentation and alcohol fermentation are performed, and the concentrated wine containing the purple onions and a byproduct, the brandy with the onion flavor, are prepared after freeze concentration, reduced pressure distillation, ultra-filtration sterilization, sterile filling and other processes. With the adoption of the preparation method, the problems about onion odor elimination and effective protection of non-volatile flavor substances and nutritional ingredients are solved, the concentration of nutritional and functional materials of the purple-onion-containing concentrated wine prepared with the method is increased by 5-6 times, the onion flavor and the fragrance of the wine and the brandy are rich, the tastes are extremely good, and the health-care function is remarkable. Little residual onion odor in the byproduct, the brandy with the onion flavor, can generate a special stimulation to the taste and the smell of a drinker, and accordingly, the unique flavor and taste of the brandy with the onion flavor are formed.
Description
Technical field
The present invention relates to wine production technical field, particularly dense with the purple Bulbus Allii Cepae that Fructus Vitis viniferae, purple Bulbus Allii Cepae make as raw material
Contracting wine and by-product purple Bulbus Allii Cepae brandy and preparation method thereof.
Technical background
Purple Bulbus Allii Cepae as a kind of common vegetable, with very high nutritive value.In purple Bulbus Allii Cepae containing flavonoidss,
Phenylpropanoid glycoside, sulfur-containing compound, steroid oside compound, prostaglandinss and other compositions, with antibacterial anti-
The effect such as cancer, anti-platelet aggregation, blood sugar lowering and blood fat, antioxidation, regulation human metabolism.But, due to containing in Bulbus Allii Cepae
There are two sulfur and the trisulfides such as thioether class, thio-alcohol, glucosinolates and sulfonic acid esters system, thiosulfonic acid esters, therefore in Bulbus Allii Cepae Fructus Vitis viniferae
Stink can be produced in the course of processing of wine, especially in raw material is improved in the case of Bulbus Allii Cepae ratio, this stink becomes apparent from.It is existing
There is processing technique to be the method soaked using blanching treatment and alcoholic solution, the method is limited to oniony scavenging action,
And for non-volatile flavor substance and nutritional labeling have destruction in Bulbus Allii Cepae.Therefore, the ocean that existing process is produced
Herba Alii fistulosi wine, nutrition and functional materials concentration it is relatively low, onion flavor and aroma it is not strong enough；In consumption and health preserving side
Face, its effect is relatively poor.
The content of the invention
The present invention seeks to overcome the defect that above-mentioned prior art is present, there is provided a kind of to be added as raw material with Fructus Vitis viniferae and purple Bulbus Allii Cepae
The concentration wine of the purple Bulbus Allii Cepae with strong onion flavor and by-product purple Bulbus Allii Cepae brandy of work and preparation method thereof.The present invention is produced
Product while Bulbus Allii Cepae deodorize, in Bulbus Allii Cepae non-volatile flavor substance have protective effect well.
The present invention is to make to have strong onion flavor wine and by-product purple Bulbus Allii Cepae brandy, is to realize this purpose
The present invention proposes following technical scheme：A kind of purple Bulbus Allii Cepae concentrates wine, it is characterised in that：Be with Fructus Vitis viniferae, purple Bulbus Allii Cepae as raw material,
Through including yeast aerobic fermentation, alcohol fermentation, freeze concentration, vacuum distillation and heat sterilization technique, make sugar content≤
12g/L, alcoholic strength concentrates wine for the purple Bulbus Allii Cepae of 11%～13% (v/v)；Distillate the adjustment of side-product Jing alcoholic strengths, aging work
Skill, makes the purple Bulbus Allii Cepae brandy of 36%～45% (v/v).
Purple Bulbus Allii Cepae of the present invention concentrates preparation of wine, it is characterised in that：With Fructus Vitis viniferae, purple Bulbus Allii Cepae as raw material
Preparation method comprise the following steps：
(1) Grape fragmentation：Gap between broken wheel roller is adjusted to into 2～5mm, with disintegrating machine by Grape fragmentation 1～2
It is secondary, Sucus Vitis viniferae is fully escaped, Pericarpium Vitis viniferae is in released state with seed, obtains the Sucus Vitis viniferae mixture containing Pericarpium Vitis viniferae Yu seed；
(2) purple Bulbus Allii Cepae section：Purple Bulbus Allii Cepae is cut into slices with microtome, 1～2mm of slice thickness, length≤10mm；
(3) allocate：The sugar content in Sucus Vitis viniferae mixture is adjusted to weight 20～30% with sucrose, adds purple Bulbus Allii Cepae
Piece, purple onion sheet is 1: 2～3 with the weight ratio of Sucus Vitis viniferae mixture；
(4) purple onion sheet and Sucus Vitis viniferae mixture biofermentation：The sweat includes yeast aerobic fermentation and ethanol
Fermentation, adds the saccharomyces cerevisiae of its weight 0.01～0.02% in the purple Bulbus Allii Cepae Sucus Vitis viniferae mixture of allotment, is mixed after 16
Aerobic fermentation is carried out under the conditions of～22 DEG C, filtrated air, the ventilation of purple Bulbus Allii Cepae Sucus Vitis viniferae mixture per ton are passed through in sweat
Measure as 10～20L/h, one time fermentation liquid is stirred per 8～12h, after 36～48h of aerobic fermentation, nonirritant ocean in emergent gass
During alliaceous odour taste, terminate aerobic fermentation, into alcohol fermentation stage, 16～22 DEG C of fermentation temperature, continue to ferment 5～10 days, wait to contain
During sugar amount≤12g/L, terminate fermentation；
(5) freeze concentration：The fermentation liquid mixture that (4th) step is obtained is carried out into freeze concentration, to improve the generation of ice crystal
Speed, during freeze concentration, temperature starts to freeze when dropping to -2～-4 DEG C, when temperature drops to -6 DEG C to -9 DEG C, freezing
24～48h, freezing rate is up to more than 85%；
(6) filter：The freeze concentration liquid temp that (5th) step is obtained is maintained at into -6 DEG C to -9 DEG C, at such a temperature will be cold
Freeze concentrated solution to filter, except deicing quarrel and other solid impurities, make frozen concentrated liquid clear；
(7) vacuum distillation：The concentration filtrate that (6th) step is clarified is added in alembic, in 45～65 DEG C of temperature, vacuum
Under the conditions of 0.65～0.95MPa of degree, vacuum distillation is carried out to filtrate, when the alcoholic strength of filtrate is down to 11%～13% (v/v),
Stop distillation, be purple Bulbus Allii Cepae concentration wine in alembic, the liquid alcohol degree for distillating is adjusted to into 36%～45% (v/
V), aging more than 2 years in oak barrel, obtain side-product purple Bulbus Allii Cepae brandy；
(8) heat sterilization：Using the ultrafilter membrane that aperture is 0.25～0.45 μm to purple Bulbus Allii Cepae concentration Portugal obtained in (7th) step
Grape wine is filtered, and is removed the thalline in product and is made purple Bulbus Allii Cepae concentration wine product；
(9) the purple Bulbus Allii Cepae concentration wine of heat sterilization is carried out into respectively aseptic filling with product purple Bulbus Allii Cepae brandy is distillated
Dress, sealing is preserved under room temperature lucifuge.
The present invention increases the ratio of Bulbus Allii Cepae and Fructus Vitis viniferae in raw material on the basis of original onion grape wine technique, Bulbus Allii Cepae with
The ratio of Sucus Vitis viniferae adds greatly 1: 2～3, and the proportioning dramatically increases can onion flavor in product, but increases Bulbus Allii Cepae in raw material
Ratio, and oniony removing technique is put forward higher requirement；Due to the current Bulbus Allii Cepae blanching treatment for adopting and ethanol
The method of solution soaking is limited for oniony scavenging action, and in Bulbus Allii Cepae non-volatile flavor substance have it is larger
Destruction, therefore yeast aerobic fermentation technique is present invention employs, using the great amount of carbon dioxide produced in sweat
And gas circulation, the stink of Bulbus Allii Cepae is removed, the technique has good protective effect to non-volatile flavor substance in Bulbus Allii Cepae.
During freeze concentration, the present invention is using onion sheet and the freezing and concentrating method containing Pericarpium Vitis viniferae, seed, the method energy
It is enough to be quickly stably formed ice crystal, while increasing the controllability of freeze concentration, have the purple onion grape wine after freeze concentration
There is strong onion flavor.
The present invention is oniony simultaneously in removing using yeast aerobic fermentation and the method for freeze concentration, to Bulbus Allii Cepae
Flavour nutrient material carry out effective protection；After freeze concentration, because alcohol concentration improves 5～6 times, needs are utilized and subtracted
Pressure distillation carries out dealcoholation treatment to product.During vacuum distillation, the Bulbus Allii Cepae stink remained in product can be carried out clearly
Remove；The nutrition contained by onion grape wine and functional materials concentration after concentration increases by 5～6 times, and onion flavor and aroma are dense
Strongly fragrant, excellent taste, health preserving effect is obvious.Local flavor containing a certain amount of Bulbus Allii Cepae and grape fermentation wine in the ethanol of the high concentration of gained
Composition, after alcoholic strength adjustment, aging, obtains side-product onion flavor brandy.Because onion flavor brandy is height
Wine, therefore the micro Bulbus Allii Cepae stink for remaining can produce the stimulation of special taste and smell to drinking person, form onion flavor white orchid
The unique local flavor in ground and mouthfeel.
Specific embodiment
The technological process of production：Fructus Vitis viniferae → select → clean → drain → crush → mixing preparation (clean, drain, cutting by addition
Piece purple Bulbus Allii Cepae) → onion sheet and band Pericarpium Vitis viniferae seed biofermentation → freeze concentration → filtrations → vacuum distillation (Jing alcoholic strengths adjust,
Aging is obtained by-product purple Bulbus Allii Cepae brandy) → heat sterilization → sterile filling → sealing → storage.
1st, raw material selection：The impurity such as removal is rotted, mildews, going bad, spoiled Fructus Vitis viniferae and carpopodium；The purple skin Bulbus Allii Cepae of excision has mould
Become and rotten tissue；
2nd, clean, drain：Fructus Vitis viniferae is immersed into 3～4 times of clear water, is gently agitated for, kept for more than 3 minutes, bleed off filthy water, changed
Clear water is rinsed 2～3 times, pulls Fructus Vitis viniferae out and dewatering is drained；The cleaning of Bulbus Allii Cepae, drain it is identical with Fructus Vitis viniferae；
3rd, Grape fragmentation：Gap between broken wheel roller is adjusted to into 2～3mm, using disintegrating machine by Grape fragmentation 1～
2 times, Sucus Vitis viniferae is fully escaped, Pericarpium Vitis viniferae is in released state with seed, obtains Sucus Vitis viniferae mixture (containing Pericarpium Vitis viniferae and seed)；
4th, purple Bulbus Allii Cepae section：Purple Bulbus Allii Cepae is cut into slices with microtome, it is desirable to slice thickness be 1～2mm, length≤
10mm；
5th, allocate：The sugar content in Sucus Vitis viniferae mixture is adjusted to weight 22～25% with sucrose, adds purple onion sheet,
Purple onion sheet is 1: 2 with the weight ratio of Sucus Vitis viniferae mixture；
6th, purple onion sheet and Sucus Vitis viniferae mixture biofermentation：The sweat includes saccharomycetic aerobic fermentation and ethanol
Fermentation, adds the brewer's dried yeast of its mixing body weight 0.01～0.02% in the purple Bulbus Allii Cepae Sucus Vitis viniferae mixture of allotment, mixes
Aerobic fermentation is carried out under the conditions of 20～22 DEG C, filtrated air is passed through in sweat.Purple Bulbus Allii Cepae Sucus Vitis viniferae mixing per ton
The ventilation of body is 10～15L/h, and one time fermentation liquid is stirred for every eight hours, after aerobic fermentation 48h, nothing in institute's escaping gas
During zest Bulbus Allii Cepae stink, terminate aerobic fermentation, into the alcohol fermentation stage, keep 20～22 DEG C of fermentation temperature, continue fermentation 8
～10 days, when sugar content≤12g/L, terminate fermentation；
7th, freeze concentration：The fermentation liquid mixture that 6th step is obtained is carried out into freeze concentration (purple onion sheet and Pericarpium Vitis viniferae, seed
Fermentation mixture), to improve the generation speed of ice crystal, during freeze concentration, temperature start when dropping to -2～-4 DEG C freeze
Knot, when temperature drops to -6 DEG C to -9 DEG C, keeps freezing 24～48 hours at this temperature, makes freezing rate reach more than 85%；
8th, filter：The frozen concentrated liquid that 7th step is obtained is maintained at into -6 DEG C to -9 DEG C of temperature, was carried out at such a temperature
Filter, except deicing quarrel and other solid impurities, makes frozen concentrated liquid clear；
9th, vacuum distillation：The concentration filtrate of the 8th step gained clarification is added in alembic, in 45～65 DEG C of temperature, very
Under the conditions of 0.65～0.95MPa of reciprocal of duty cycle, vacuum distillation is carried out to filtrate, the alcoholic strength for treating filtrate is down to 11%～13% (v/v)
When, stop distillation, it is purple Bulbus Allii Cepae concentration wine crude product in alembic；The alcoholic strength for distillating liquid is adjusted to into 38%～
42% (v/v), aging more than 2 years in oak barrel obtain side-product purple Bulbus Allii Cepae brandy；
10th, heat sterilization：Using the ultrafilter membrane that aperture is 0.25～0.45 μm to purple Bulbus Allii Cepae concentration Fructus Vitis viniferae obtained in the 9th step
Wine crude product is filtered, and is removed the thalline in product and is made purple Bulbus Allii Cepae concentration wine product；
11st, fill, sealing, storage：The purple Bulbus Allii Cepae of heat sterilization is concentrated into wine and product purple Bulbus Allii Cepae brandy is distillated
Sterile filling is carried out respectively with brown bottle (Bordeaux's bottle), is sealed, preserve under room temperature lucifuge.
Claims (1)
1. a kind of purple Bulbus Allii Cepae concentrates preparation of wine, it is characterised in that：It is with Fructus Vitis viniferae, purple Bulbus Allii Cepae as raw material, through bag
Yeast aerobic fermentation, alcohol fermentation, freeze concentration, vacuum distillation and heat sterilization technique are included, sugar content≤12g/L is made,
Alcoholic strength concentrates wine for the purple Bulbus Allii Cepae of 11%～13% (v/v)；Distillate the adjustment of side-product Jing alcoholic strengths, aging process, system
Into the purple Bulbus Allii Cepae brandy of 36%～45% (v/v)；Preparation method with Fructus Vitis viniferae, purple Bulbus Allii Cepae as raw material is comprised the following steps：
(1) Grape fragmentation：Gap between broken wheel roller is adjusted to into 2～5mm, with disintegrating machine by Grape fragmentation 1～2 time,
Sucus Vitis viniferae is set fully to escape, Pericarpium Vitis viniferae is in released state with seed, obtains the Sucus Vitis viniferae mixture containing Pericarpium Vitis viniferae Yu seed；
(2) purple Bulbus Allii Cepae section：Purple Bulbus Allii Cepae is cut into slices with microtome, 1～2mm of slice thickness, length≤10mm；
(3) allocate：The sugar content in Sucus Vitis viniferae mixture is adjusted to weight 20～30% with sucrose, adds purple onion sheet, it is purple
Onion sheet is 1: 2～3 with the weight ratio of Sucus Vitis viniferae mixture；
(4) purple onion sheet and Sucus Vitis viniferae mixture biofermentation：The sweat includes yeast aerobic fermentation and alcohol fermentation,
Add the saccharomyces cerevisiae of its weight 0.01～0.02% in the purple Bulbus Allii Cepae Sucus Vitis viniferae mixture of allotment, be mixed after 16～22 DEG C
Under the conditions of carry out aerobic fermentation, be passed through filtrated air in sweat, the ventilation of purple Bulbus Allii Cepae Sucus Vitis viniferae mixture per ton is 10
～20L/h, one time fermentation liquid is stirred per 8～12h, after 36～48h of aerobic fermentation, nonirritant Bulbus Allii Cepae stink in emergent gass
When, terminate aerobic fermentation, into the alcohol fermentation stage, 16～22 DEG C of fermentation temperature continues to ferment 5～10 days, treat sugar content≤
During 12g/L, terminate fermentation；
(5) freeze concentration：The fermentation liquid mixture that (4th) step is obtained is carried out into freeze concentration, to improve the generation speed of ice crystal,
During freeze concentration, temperature starts to freeze when dropping to -2～-4 DEG C, when temperature drops to -6 DEG C to -9 DEG C, freezing 24～
48h, freezing rate is up to more than 85%；
(6) filter：The freeze concentration liquid temp that (5th) step is obtained is maintained at into -6 DEG C to -9 DEG C, will be freezed at such a temperature dense
Contracting liquid is filtered, and except deicing quarrel and other solid impurities, makes frozen concentrated liquid clear；
(7) vacuum distillation：The concentration filtrate that (6th) step is clarified is added in alembic, in 45～65 DEG C of temperature, vacuum
Under the conditions of 0.65～0.95MPa, vacuum distillation is carried out to filtrate, when the alcoholic strength of filtrate is down to 11%～13% (v/v), stopped
Only distill, be purple Bulbus Allii Cepae concentration wine in alembic, the liquid alcohol degree for distillating is adjusted to into 36%～45% (v/v),
Aging more than 2 years in oak barrel, obtain side-product purple Bulbus Allii Cepae brandy；
(8) heat sterilization：Using the ultrafilter membrane that aperture is 0.25～0.45 μm to purple Bulbus Allii Cepae concentration wine obtained in (7th) step
Filtered, remove the thalline in product and make purple Bulbus Allii Cepae concentration wine product；
(9) the purple Bulbus Allii Cepae concentration wine of heat sterilization is carried out into respectively sterile filling with product purple Bulbus Allii Cepae brandy is distillated, is sealed
Mouthful, preserve under room temperature lucifuge.
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| CN108624458A (en) * | 2018-06-26 | 2018-10-09 | 宁夏汇达阳光生态酒庄有限责任公司 | Onion wine and preparation method thereof |
| CN108865626A (en) * | 2018-08-07 | 2018-11-23 | 黄振锋 | A kind of freeze concentration extraction process of base liquor |
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| CN110272795A (en) * | 2019-07-30 | 2019-09-24 | 齐鲁理工学院 | A kind of blueberry onion fruit wine and its brew method |
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| CN1587364A (en) * | 2004-07-01 | 2005-03-02 | 支守森 | Onion grape wine |
| JP4397878B2 (en) * | 2005-11-04 | 2010-01-13 | 賀茂鶴酒造株式会社 | Effervescent low alcohol beverage |
| CN101285028B (en) * | 2008-06-06 | 2011-11-02 | 卢新平 | Processing method of kumquat brandy |
| CN102181335B (en) * | 2011-04-11 | 2013-01-09 | 山东轻工业学院 | Purple skin onion wine and preparation process thereof |
| CN103045425B (en) * | 2011-10-12 | 2014-11-05 | 西南科技大学 | Kiwifruit brandy and processes |
| CN103160403A (en) * | 2011-12-12 | 2013-06-19 | 贵州大学 | Production method for blueberry brandy |
| US20140234488A1 (en) * | 2013-02-15 | 2014-08-21 | Alice Chang | Beverage system, including bubble beverage, instant beverage, beverage with dissolved gas, and beverage with ingredient |
| CN103589552A (en) * | 2013-10-18 | 2014-02-19 | 健雄职业技术学院 | Onion grape wine making method |
| CN103756832A (en) * | 2014-01-22 | 2014-04-30 | 天津绿川葡萄酒业有限公司 | Onion dry red wine |
| CN104087464B (en) * | 2014-07-28 | 2016-08-31 | 内蒙古汉森酒业集团有限公司 | The brewing method of onion grape wine |
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