CN105018269A - Honeysuckle flower/amur grape wine and preparation method thereof - Google Patents

Abstract

The invention discloses a honeysuckle flower/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 sugar cane, 5-7 parts of honeysuckle flower, 2-3 parts of peppermint leaf, 1-2 parts of burdock fruit, 1-2 parts of mulberry leaf, 1-2 parts of caulis lonicerae, 1-2 parts of chrysanthemum flower leaf, and right amounts of SO2, CaCO3, glucose, fruit pulp enzyme, active dry yeast, grape brandy base liquor, glucose oxidase, catalase and coconut 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 Japanese Honeysuckle mountain wine and preparation method thereof

Technical field

The present invention relates to a kind of grape wine, particularly relate to a kind of Japanese Honeysuckle mountain 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 Japanese Honeysuckle mountain wine and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of Japanese Honeysuckle mountain wine is made up of the raw material of following weight parts:

Vitis Amurensis 90-110, sugarcane 7-8, Japanese Honeysuckle 5-7, mentha leave 2-3, Great Burdock Achene 1-2, mulberry leaf 1-2, Caulis Lonicerae 1-2, Folium chrysanthemi 1-2, SO ₂, CaCO ₃, glucose, pulp enzyme, active dry yeast, Grape brandy base wine, bentonite, glucose oxidase, catalase, Coconut Juice be appropriate.

A kind of Japanese Honeysuckle mountain wine preparation method, comprises the following steps:

(1) harvesting is in Vitis Amurensis that is overdone, the mummification shrinkage stage, cleans up rear destemming, ripe sugarcane is cleaned peeling, all mixes, add 1-2 times of Coconut Juice fragmentation, add the SO of 50-60mg/l simultaneously ₂, pulp crushing rate reaches 60-70%, obtains pulp;

(2) new fresh honeysuckle, mentha leave impurity elimination are cleaned, look is protected and the enzyme that goes out second with boiling water blanching 20-30, add 1-2 times of water fragmentation fine grinding after cooling, obtain slurry, by Great Burdock Achene, mulberry leaf, Caulis Lonicerae, Folium chrysanthemi co-grinding, add 6-7 times of water boil 50-60 minute, filter, filtrate spraying dry, obtains 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 18-20 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 80-85g/l and being cooled to rapidly 14-15 DEG C to stop fermentation, alcoholic strength is made finally to reach 17-19%vol, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, hot submersion 5-6 days at 20-23 DEG C, 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 nature mummification shrinkage, useful acidity declines and sugar, local flavor accumulates, adding the raw materials such as Japanese Honeysuckle makes finished product have dispelling wind and heat pathogens, the effects such as relieving sore-throat by clearing away heat, 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 finished product 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 Japanese Honeysuckle mountain wine is made up of the raw material of following weight (jin):

Vitis Amurensis 90, sugarcane 7, Japanese Honeysuckle 5, mentha leave 2, Great Burdock Achene 1, mulberry leaf 1, Caulis Lonicerae 1, Folium chrysanthemi 1, SO ₂, CaCO ₃, glucose, pulp enzyme, active dry yeast, Grape brandy base wine, bentonite, glucose oxidase, catalase, Coconut Juice be appropriate.

A kind of Japanese Honeysuckle mountain wine preparation method, comprises the following steps:

(1) harvesting is in Vitis Amurensis that is overdone, the mummification shrinkage stage, cleans up rear destemming, ripe sugarcane is cleaned peeling, all mixes, add 2 times of Coconut Juice fragmentations, add the SO of 60mg/l simultaneously ₂, pulp crushing rate reaches 70%, obtains pulp;

(2) new fresh honeysuckle, mentha leave impurity elimination are cleaned, look within 30 seconds, is protected and the enzyme that goes out with boiling water blanching, add 2 times of water fragmentation fine grindings after cooling, obtain slurry, by Great Burdock Achene, mulberry leaf, Caulis Lonicerae, Folium chrysanthemi co-grinding, add 6 times of water boils 50 minutes, filter, filtrate spraying dry, obtains 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 380g/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, 18 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 85g/l and being cooled to rapidly 15 DEG C to stop fermentation, alcoholic strength is made finally to reach 17%vol, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, hot submersion 5 days at 23 DEG C, 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 Japanese Honeysuckle mountain wine, it is characterized in that being made up of the raw material of following weight parts:

Vitis Amurensis 90-110, sugarcane 7-8, Japanese Honeysuckle 5-7, mentha leave 2-3, Great Burdock Achene 1-2, mulberry leaf 1-2, Caulis Lonicerae 1-2, Folium chrysanthemi 1-2, SO ₂, CaCO ₃, glucose, pulp enzyme, active dry yeast, Grape brandy base wine, bentonite, glucose oxidase, catalase, Coconut Juice be appropriate.

2. a Japanese Honeysuckle mountain wine preparation method as claimed in claim 1, is characterized in that comprising the following steps:

(1) harvesting is in Vitis Amurensis that is overdone, the mummification shrinkage stage, cleans up rear destemming, ripe sugarcane is cleaned peeling, all mixes, add 1-2 times of Coconut Juice fragmentation, add the SO of 50-60mg/l simultaneously ₂, pulp crushing rate reaches 60-70%, obtains pulp;

(2) new fresh honeysuckle, mentha leave impurity elimination are cleaned, look is protected and the enzyme that goes out second with boiling water blanching 20-30, add 1-2 times of water fragmentation fine grinding after cooling, obtain slurry, by Great Burdock Achene, mulberry leaf, Caulis Lonicerae, Folium chrysanthemi co-grinding, add 6-7 times of water boil 50-60 minute, filter, filtrate spraying dry, obtains 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 18-20 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 80-85g/l and being cooled to rapidly 14-15 DEG C to stop fermentation, alcoholic strength is made finally to reach 17-19%vol, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, hot submersion 5-6 days at 20-23 DEG C, 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.