CN105018267A - Lemon/amur grape ice wine and preparation method thereof - Google Patents

Abstract

The invention discloses a lemon/amur grape wine which is prepared from the following raw materials in parts by weight: 90-110 parts of amur grape, 7-8 parts of lemon, 3-4 parts of dragon fruit flower, 2-3 parts of asparagus, 1-2 parts of Angelica keiskei, 2-3 parts of cassia seed,, 1-2 parts of radix scutellariae, 1-2 parts of buckwheat leaf, 2-3 parts of kudzu root, and right amounts of SO2, CaCO3, glucose, fruit pulp enzyme, active dry yeast, grape brandy base liquor, bentonite, glucose oxidase, catalase and skimmed milk. The finished product has the advantages of bright and transparent wine body, pure flavor, smooth taste, full mouthfeel and sufficient and long aftertaste.

Description

A kind of lemon Vitis Amurensis ice wine and preparation method thereof

Technical field

The present invention relates to a kind of grape wine, particularly relate to a kind of lemon Vitis Amurensis ice wine and preparation method thereof.

Background technology

Fruit wine integrates nourishing, keeps healthy, goes with rice or bread, drinks, the demand of most consumers can be met, and wherein mountain wine is mostly low and middle-end grape wine, kind typicalness is not obvious, fragrance owes outstanding, health-care effect is not remarkable, does not meet the pursuit that modern people pursue nutritive health-care, the invention provides a kind of mountain wine for this reason.

Summary of the invention

Instant invention overcomes prior art deficiency, provide a kind of lemon Vitis Amurensis ice wine and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of lemon Vitis Amurensis ice wine is made up of the raw material of following weight parts:

Vitis Amurensis 90-110, lemon 7-8, Pitaya Flower 3-4, Thallus Gracilariae 2-3, angelica keiskei koidzumi 1-2, Semen Cassiae 2-3, Huang Ling 1-2, buckwheat leaf 1-2, the root of kudzu vine 2-3, SO ₂, CaCO ₃, glucose, pulp enzyme, active dry yeast, Grape brandy base wine, bentonite, glucose oxidase, catalase, skimmed milk be appropriate.

A kind of lemon Vitis Amurensis ice method for preparing medicated wine, comprises the following steps:

(1) harvesting is in overdone, that fruit freezes the stage naturally Vitis Amurensis, and destemming after cleaning, Fresh Lemon is removed the peel, and all mixes, adds 1-2 times of skimmed milk fragmentation, add the SO of 50-60mg/l simultaneously ₂, pulp crushing rate reaches 60-70%, obtains pulp;

(2) fresh Pitaya Flower, Thallus Gracilariae impurity elimination are cleaned, with boiling water blanching 20-30 second, then mix broken fine grinding with 1-2 times of frozen water, obtain slurry, angelica keiskei koidzumi, Semen Cassiae, Huang Ling, buckwheat leaf, the root of kudzu vine are cleaned up rear co-grinding, add 6-7 times of water, little fire boils 50-60 minute, filters, filtrate spraying dry, obtain powder, mix with slurry, pulp, obtain magma;

(3) in above-mentioned magma, add the pulp enzyme of 0.3-0.4%, enzymolysis 60-70 minute at 45-50 DEG C, microwave deactivating enzyme, filter, filtrate CaCO ₃adjust ph, to 3.4-3.6, regulates pol to 360-380g/l with glucose, clarifies 4-5 days, Micvowave Sterilization, obtain treating fermented liquid at 0-4 DEG C;

(4) by the G/W activation of active dry yeast with 10 times 3%, at 36-38 DEG C, activate 20-30 minute, then cultivate 1-1.5 hour in the incubator of 28-30 DEG C, being inoculated into by 1 ‰ amounts above-mentionedly treats in fermented liquid, send into fermentor tank, at 13-15 DEG C of bottom fermentation 6-7 days, measured every 1 day;

(5) when fermentation is to adding Grape brandy base wine during residual sugar amount 160-170g/l and being cooled to rapidly 0-2 DEG C to stop fermentation, alcoholic strength is made finally to reach 11-12%vol, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, at 7-9 DEG C of bottom fermentation 24-28 days, microwave inactivation, centrifugation, obtain wine body, at 0 ± 2 DEG C more than ageing half a year;

(6) above-mentioned ageing wine is added the bentonite clarification 7-8 days of 780-820mg/l, cold stabilizing treatment 6-7 days at 0 ± 1 DEG C, filter with the diatomite filter of aperture 0.3-0.4 micron, Micvowave Sterilization, add 5000U/L glucose oxidase and 10mL40000U/mL Catalase solution in every 1.5L wine, sterile filling enters in oak barrel.

Compared with prior art, advantage of the present invention is:

The present invention plucks after Vitis Amurensis freezes naturally, useful acidity declines and sugar, local flavor accumulates, add lemon, the raw materials such as the root of kudzu vine make ice drinking utensils have toxin expelling step-down, the effects such as clearing lung-heat defaecation, omnidistance employing Micvowave Sterilization technique, not only homogeneous heating, thermo-sensitivity nutrient substance in protection raw material, reduce its natural colored and fragrance loss, retain its color and luster to greatest extent, fragrance and local flavor, also avoid the filling secondary pollution caused completely, finished wine body is bright transparent, pure flavor, entrance is soft and smooth, mouthfeel is plentiful, rear sense is sufficient, long times of aftertaste, glucose oxidase and catalase is utilized to carry out associating deoxygenation, make ice wine while extending storage time, improve fragrance and the quality of wine.

Embodiment

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

A kind of lemon Vitis Amurensis ice wine is made up of the raw material of following weight (jin):

Vitis Amurensis 90, lemon 7, Pitaya Flower 3, Thallus Gracilariae 2, angelica keiskei koidzumi 1, Semen Cassiae 2, Huang Ling 1, buckwheat leaf 1, the root of kudzu vine 2, SO ₂, CaCO ₃, glucose, pulp enzyme, active dry yeast, Grape brandy base wine, bentonite, glucose oxidase, catalase, skimmed milk be appropriate.

A kind of lemon Vitis Amurensis ice method for preparing medicated wine, comprises the following steps:

(1) harvesting is in overdone, that fruit freezes the stage naturally Vitis Amurensis, and destemming after cleaning, Fresh Lemon is removed the peel, and all mixes, adds 2 times of skimmed milk fragmentations, add the SO of 60mg/l simultaneously ₂, pulp crushing rate reaches 70%, obtains pulp;

(2) fresh Pitaya Flower, Thallus Gracilariae impurity elimination are cleaned, with boiling water blanching 30 seconds, then mix broken fine grinding with 2 times of frozen water, obtain slurry, angelica keiskei koidzumi, Semen Cassiae, Huang Ling, buckwheat leaf, the root of kudzu vine are cleaned up rear co-grinding, add 7 times of water, little fire boils 50 minutes, filters, filtrate spraying dry, obtain powder, mix with slurry, pulp, obtain magma;

(3) in above-mentioned magma, add the pulp enzyme of 0.3%, enzymolysis 60 minutes at 50 DEG C, microwave deactivating enzyme, filter, filtrate CaCO ₃adjust ph to 3.6, regulate pol to 360g/l with glucose, clarify 5 days at 0 DEG C, Micvowave Sterilization, obtains treating fermented liquid;

(4) by the active dry yeast G/W of 10 times 3% activation, at 38 DEG C, activate 20 minutes, then cultivate 1 hour in the incubator of 30 DEG C, be inoculated into by 1 ‰ amounts and above-mentionedly treat in fermented liquid, feeding fermentor tank, 13 DEG C of bottom fermentations 7 days, measured every 1 day;

(5) when fermentation is to adding Grape brandy base wine during residual sugar amount 160g/l and being cooled to rapidly 0 DEG C to stop fermentation, alcoholic strength is made finally to reach 11%vol, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, 7 DEG C of bottom fermentations 28 days, microwave inactivation, centrifugation, obtain wine body, at 0 ± 2 DEG C more than ageing half a year;

(6) bentonite that above-mentioned ageing wine adds 800mg/l is clarified 7 days, cold stabilizing treatment 6 days at 0 DEG C, filter with the diatomite filter in 0.3 micron, aperture, Micvowave Sterilization, add 5000U/L glucose oxidase and 10mL40000U/mL Catalase solution in every 1.5L wine, sterile filling enters in oak barrel.

Claims (2)

1. a lemon Vitis Amurensis ice wine, it is characterized in that being made up of the raw material of following weight parts:

Vitis Amurensis 90-110, lemon 7-8, Pitaya Flower 3-4, Thallus Gracilariae 2-3, angelica keiskei koidzumi 1-2, Semen Cassiae 2-3, Huang Ling 1-2, buckwheat leaf 1-2, the root of kudzu vine 2-3, SO ₂, CaCO ₃, glucose, pulp enzyme, active dry yeast, Grape brandy base wine, bentonite, glucose oxidase, catalase, skimmed milk be appropriate.

2. a lemon Vitis Amurensis ice method for preparing medicated wine as claimed in claim 1, is characterized in that comprising the following steps:

(1) harvesting is in overdone, that fruit freezes the stage naturally Vitis Amurensis, and destemming after cleaning, Fresh Lemon is removed the peel, and all mixes, adds 1-2 times of skimmed milk fragmentation, add the SO of 50-60mg/l simultaneously ₂, pulp crushing rate reaches 60-70%, obtains pulp;

(2) fresh Pitaya Flower, Thallus Gracilariae impurity elimination are cleaned, with boiling water blanching 20-30 second, then mix broken fine grinding with 1-2 times of frozen water, obtain slurry, angelica keiskei koidzumi, Semen Cassiae, Huang Ling, buckwheat leaf, the root of kudzu vine are cleaned up rear co-grinding, add 6-7 times of water, little fire boils 50-60 minute, filters, filtrate spraying dry, obtain powder, mix with slurry, pulp, obtain magma;

(3) in above-mentioned magma, add the pulp enzyme of 0.3-0.4%, enzymolysis 60-70 minute at 45-50 DEG C, microwave deactivating enzyme, filter, filtrate CaCO ₃adjust ph, to 3.4-3.6, regulates pol to 360-380g/l with glucose, clarifies 4-5 days, Micvowave Sterilization, obtain treating fermented liquid at 0-4 DEG C;

(4) by the G/W activation of active dry yeast with 10 times 3%, at 36-38 DEG C, activate 20-30 minute, then cultivate 1-1.5 hour in the incubator of 28-30 DEG C, being inoculated into by 1 ‰ amounts above-mentionedly treats in fermented liquid, send into fermentor tank, at 13-15 DEG C of bottom fermentation 6-7 days, measured every 1 day;

(5) when fermentation is to adding Grape brandy base wine during residual sugar amount 160-170g/l and being cooled to rapidly 0-2 DEG C to stop fermentation, alcoholic strength is made finally to reach 11-12%vol, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, at 7-9 DEG C of bottom fermentation 24-28 days, microwave inactivation, centrifugation, obtain wine body, at 0 ± 2 DEG C more than ageing half a year;

(6) above-mentioned ageing wine is added the bentonite clarification 7-8 days of 780-820mg/l, cold stabilizing treatment 6-7 days at 0 ± 1 DEG C, filter with the diatomite filter of aperture 0.3-0.4 micron, Micvowave Sterilization, add 5000U/L glucose oxidase and 10mL40000U/mL Catalase solution in every 1.5L wine, sterile filling enters in oak barrel.