CN105112192A - Dry red wine capable of maintaining beauty and brewing method thereof - Google Patents
Dry red wine capable of maintaining beauty and brewing method thereof Download PDFInfo
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- CN105112192A CN105112192A CN201510550555.8A CN201510550555A CN105112192A CN 105112192 A CN105112192 A CN 105112192A CN 201510550555 A CN201510550555 A CN 201510550555A CN 105112192 A CN105112192 A CN 105112192A
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Abstract
The invention relates to the field of wine brewing, in particular to dry red wine capable of maintaining beauty and a brewing method thereof. The method includes: using mature Cabernet sauvignon, dried sweet osmanthus, dried lemon peel, clove, ginger and the like to brew the dry red wine capable of maintaining beauty, to be more specific, using purple black Cabernet sauvignon with medium-density fruit and grass flavor as the raw material of the wine, removing stems, soaking, airing, crushing, barreling and feeding sulfur dioxide, performing primary fermentation, performing secondary fermentation, clarifying, distilling, and barreling and aging to obtain the dry red wine capable of maintaining beauty. The dry red wine capable of maintaining beauty has the advantages that the dried sweet osmanthus and the dried lemon peel are used to increase the acidity and fragrance of the Cabernet sauvignon; the clove and the ginger are added to increase the thickness and structure of the wine. The brewing method is simple in flow, the Cabernet sauvignon, the dried sweet osmanthus and dried lemon peel are fully utilized to brew the dry red wine, and the beauty maintaining effect is intensified.
Description
Technical field
The present invention relates to the brew method of dry red winew, specifically, relate to a kind of brew method with the dry red winew of beautifying face and moistering lotion effect.
Background technology
Cabernet Sauvignon is a kind of red grape kind for making grape wine, and originates in Dogue de Bordeaux area, produces easily, is suitable for multiple Different climate, in common plantations in ground such as Xinjiang of China, Ningxia, Gansu, Hebei, Shaanxi, Yantai.Cabernet Sauvignon is as a kind of high-quality red grape, and the red wine mellow in taste of its brew, in addition with the fruital taste of Ribes nigrum L., berry, even also has the sensation of some peppers, make us enjoying endless aftertastes.Therefore, the Cabernet Sauvignon king that can make wine at last.
Cabernet Sauvignon is made up of carpopodium, pericarp, fruit brush, pulp and Semen Vitis viniferae, and distinct portions is that grape wine brings different materials, or color, or tannin, or alcohol, acidity, local flavor etc.The grape wine aroma that Cabernet Sauvignon brew goes out is refreshing, and mellow in taste is pleasant, medically also has four rare large benefits: delay senility, prevent cardiovascular and cerebrovascular disease, preventing cancer, beautifying face and moistering lotion.
Current Wine Market distils day by day along with the viewpoint of human consumer " healthy consumption ", and add the impact of reform and opening-up west consumption culture, grape wine has become the consumption hot spot in domestic alcohol product.The grape wine that market produces pays attention to mouthfeel, the color and luster of wine, and is average in performance in women's beauty functions.Anti-ageing, anti-oxidant quilt ten million women is as the cause in all one's life, and grape wine is regarded as the holy product of nourishing face and eliminating toxin by increasing women, and the Wine Market demand with effect is strong.
Sweet osmanthus, yellowish white, fragrance, extract perfume oil, osmanthus concrete processed, can be used for food, makeup, can cake processed, candy, and can make wine.Lemon, taste acid is sweet, property is put down, and enters liver, stomach warp; There is preventing phlegm from forming and stopping coughing, promote the production of body fluid, effect of invigorating the spleen.The wine of sweet osmanthus, lemon, Cabernet Sauvignon mixing brew is had the effect of " the longevity Your Highness of drink ", its aroma is sweet and pure thick, inducing resuscitation of can whetting the appetite, invigorating the spleen qi-restoratives, delay senility, beautifying face and moistering lotion, strengthening immunity etc., be particularly useful for suitable for women for drinking.
Summary of the invention
The object of the invention is overcome in existing brew grape wine by tannin to affect mouthfeel jerky, lack abundant sense, the shortcoming that beautifying face and moistering lotion effect is not strong, provide a kind of brand-new brew functional type method vinous, the method utilizes dried sweet-scented osmanthus, dried lemon peel increases acidity vinous and fragrance; Cloves and ginger are introduced and brewage, improve solid sense vinous and structure, achieve sweet and pure thick, the invigorating the spleen qi-restoratives of aroma, delay senility, the effect of beautifying face and moistering lotion.
The technical problem that the present invention mainly solves has: choosing of starting material Cabernet Sauvignon, removes rotten pearl, flat pearl; Add sweet osmanthus and lemon, increase acidity and fragrance; Cloves and Jiang Zuowei spices, strengthen richness and structure; Self-control finings, reaches fast filtering throw out, obtains pure mellow wine liquid.The present invention through the past obstruct, soak, dry, pulverize, sulfurous gas is led in barrelling, just fermentation, secondary fermentation, clarification, distillation, dress lead to and oldly put step, Cabernet Sauvignon, dried sweet-scented osmanthus, dried lemon peel brew dry red winew can be made full use of, strengthen cosmetic result.
For solving the technical problem that brew beautifying face and moistering lotion dry red winew exists, propose technical scheme:
A method for brew beautifying face and moistering lotion dry red winew utilizes ripe Cabernet Sauvignon, goes obstruct, soaks, dries, add dried sweet-scented osmanthus, dried lemon peel, mixes to pulverize barrelling and just ferment; Adjust structure, adds spices dry powder, and logical sulfurous gas secondary fermentation, obtains fermentating wine; Distill after using finings clarification, obtain pure mellow wine liquid; Add the dry red winew that the old postpone of tannase dress oak barrel must have beautifying face and moistering lotion effect.
Described ripe Cabernet Sauvignon is the one in grape, chooses fruit grain and raw intermediate density, with clear careless taste, atropurpureus fruit pearl, removes rotten pearl, flat pearl.
Described spices dry powder, by cloves and Jiang Zucheng, pull out after soaking with light salt brine and drain, pass into steam and steam 4-6min at 90-95 DEG C, natural air drying 1 day, is crushed to 40-60 order.
Described finings is made up of following starting material: gelatin, egg white, casein food grade, bentonite, tannin, polygalacturonase etc.
The preparation method of described finings is as follows: (1) peek Fresh Egg, is removed by yolk, gets 60mg egg white, after being diluted to certain volume, store for subsequent use in 4 DEG C of refrigerators with 12% edible alcohol solution after broken shell; (2) accurately taking bentonite 250mg is dissolved in distilled water, soaks 2h, stirs, get 1000ml bentonite liquid for subsequent use; (3) 15mg casein food grade, 10mg tannin is got, mix with bentonite liquid, pressure be 16-20Mpa, temperature be 35 ~ 48 DEG C at homogeneous, sterilization 2-5s at 180-198 DEG C, is cooled to 11-15 DEG C again, adds egg white solution and the 15mg polygalacturonase of alcohol dilution, ferment at constant temperature 24-28h, filter and remove residue, obtains finings, gets 1000ml and places 4 DEG C of refrigerators and store for subsequent use.
Described fermentating wine, is utilize distillation method to be separated with juice by jam slag, pours isolated juice and spices dry powder blend into Secondary Fermentation stainless steel cask, add edible ethanol, pass into sulfurous gas, ferments 21-25 days and get final product at 22-24 DEG C of lower seal.
Described pure mellow wine liquid is that finings is added fermentating wine, and at 22-24 DEG C, static placement 3-5 days, utilizes siphonage filtering precipitate, obtain pure mellow wine liquid.
The inventive method creates following good benefit: method technological process is simple, simple operation; Utilize dried sweet-scented osmanthus, dried lemon peel increases acidity vinous and fragrance; Cloves and ginger are introduced and brewage, improve solid sense vinous and structure, achieve sweet and pure thick, the invigorating the spleen qi-restoratives of aroma, delay senility, the effect of beautifying face and moistering lotion.
Accompanying drawing explanation
fig. 1, brew method schema of the present invention.
Embodiment
Below in conjunction with embodiment, a kind of dry red winew and brew method thereof with beautifying face and moistering lotion effect of the present invention is described.
Embodiment 1
(1) finings processed: a 1. peek Fresh Egg, removes yolk after broken shell, gets 40mg egg white, after being diluted to certain volume, store for subsequent use in 4 DEG C of refrigerators with 12% edible alcohol solution; 2. accurately take bentonite 250mg, gelatin 50mg is dissolved in distilled water, soak 2h, stir, get 1000ml bentonite gelatin solution for subsequent use; 3. 15mg casein food grade, 10mg tannin is got, mix with bentonite liquid, pressure be 16-20Mpa, temperature be 35 ~ 48 DEG C at homogeneous, sterilization 2-5s at 180-198 DEG C, is cooled to 11-15 DEG C again, adds egg white solution and the 15mg polygalacturonase of alcohol dilution, ferment at constant temperature 24-28h, filter and remove residue, obtains finings, gets 800ml and places 4 DEG C of refrigerators and store for subsequent use.
(2) get starting material: get ripe Cabernet Sauvignon 500g destemming, remove rotten grape pearl, flat grape pearl, soak and rinse gently, air-dry epidermis.
(3) make bucket sterilization: stainless steel cask is used edible ethanol 180ml dilute clean, then at 180-198 DEG C sterilization 10-15s, naturally cooling 2h.
(4) spices dry powder processed: 8g cloves, 20g ginger are cleaned, put into light salt brine and soak 30-60min, pull out and drain, passes into steam and steam 4-6min at 90-95 DEG C, and natural air drying 1 day, is crushed to 40-60 order, obtains final product.
(5) system fermentation jam: by air-dry Cabernet Sauvignon, part Cabernet Sauvignon stalk, 50g dried sweet-scented osmanthus, 40g dried lemon peel mix smash crush broken, obtain the stainless steel cask that sterilization is poured in pulp gruel into, white sugar is added in the ratio of the rotten weight 10:1 of pulp, stirring and dissolving, at 28-32 DEG C of lower seal fermentation 6-7 days, to obtain final product.
(6) fermentating wine processed: utilize distillation method to be separated with juice by jam slag, pour isolated juice and spices dry powder blend into Secondary Fermentation stainless steel cask, add 50ml edible ethanol, pass into sulfurous gas 60mg/L, at 22-24 DEG C of lower seal fermentation 21-25 days, to obtain final product.
(7) filter ageing: 800ml finings is added fermentating wine, and static placement 3-5 days, utilizes siphonage filtering precipitate, obtain pure mellow wine liquid, load in oak barrel after sterilization at 22-24 DEG C, then add 15mg tannase sealing ageing, to obtain final product.
Embodiment 2
(1) finings processed: a 1. peek Fresh Egg, removes yolk after broken shell, gets 52mg egg white, after being diluted to certain volume, store for subsequent use in 4 DEG C of refrigerators with 12% edible alcohol solution; 2. accurately take bentonite 300mg, gelatin 65mg is dissolved in distilled water, soak 2h, stir, get 1000ml bentonite gelatin solution for subsequent use; 3. 22mg casein food grade, 12mg tannin is got, mix with bentonite liquid, pressure be 16-20Mpa, temperature be 38 ~ 52 DEG C at homogeneous, sterilization 2-5s at 180-198 DEG C, is cooled to 11-15 DEG C again, adds egg white solution and the 16mg polygalacturonase of alcohol dilution, ferment at constant temperature 24-28h, filter and remove residue, obtains finings, gets 1000ml and places 4 DEG C of refrigerators and store for subsequent use.
(2) get starting material: get ripe Cabernet Sauvignon 900g destemming, remove rotten grape pearl, flat grape pearl, soak and rinse gently, air-dry epidermis.
(3) make bucket sterilization: stainless steel cask is used edible ethanol 220ml dilute clean, then at 180-198 DEG C sterilization 10-15s, naturally cooling 2h.
(4) spices dry powder processed: 9g cloves, 24g ginger are cleaned, put into light salt brine and soak 30-60min, pull out and drain, passes into steam and steam 4-6min at 90-95 DEG C, and natural air drying 1 day, is crushed to 50-65 order, obtains final product.
(5) system fermentation jam: by air-dry Cabernet Sauvignon, part Cabernet Sauvignon stalk, 58g dried sweet-scented osmanthus, 46g dried lemon peel mix smash crush broken, obtain the stainless steel cask that sterilization is poured in pulp gruel into, white sugar is added in the ratio of the rotten weight 10:1 of pulp, stirring and dissolving, at 28-32 DEG C of lower seal fermentation 6-7 days, to obtain final product.
(6) fermentating wine processed: utilize distillation method to be separated with juice by jam slag, pour isolated juice and spices dry powder blend into Secondary Fermentation stainless steel cask, add 60ml edible ethanol, pass into sulfurous gas 75mg/L, at 22-24 DEG C of lower seal fermentation 21-25 days, to obtain final product.
(7) filter ageing: 1000ml finings is added fermentating wine, and static placement 3-5 days, utilizes siphonage filtering precipitate, obtain pure mellow wine liquid, load in oak barrel after sterilization at 22-24 DEG C, then add 16mg tannase sealing ageing, to obtain final product.
Embodiment 3
(1) finings processed: a 1. peek Fresh Egg, removes yolk after broken shell, gets 60mg egg white, after being diluted to certain volume, store for subsequent use in 4 DEG C of refrigerators with 12% edible alcohol solution; 2. accurately take bentonite 320mg, gelatin 80mg is dissolved in distilled water, soak 2h, stir, get 1000ml bentonite gelatin solution for subsequent use; 3. 25mg casein food grade, 15mg tannin is got, mix with bentonite liquid, pressure be 16-20Mpa, temperature be 38 ~ 52 DEG C at homogeneous, sterilization 2-5s at 180-198 DEG C, is cooled to 11-15 DEG C again, adds egg white solution and the 20mg polygalacturonase of alcohol dilution, ferment at constant temperature 24-28h, filter and remove residue, obtains finings, gets 1200ml and places 4 DEG C of refrigerators and store for subsequent use.
(2) get starting material: get ripe Cabernet Sauvignon 1000g destemming, remove rotten grape pearl, flat grape pearl, soak and rinse gently, air-dry epidermis.
(3) make bucket sterilization: stainless steel cask is used edible ethanol 300ml dilute clean, then at 180-198 DEG C sterilization 10-15s, naturally cooling 2h.
(4) spices dry powder processed: 10g cloves, 26g ginger are cleaned, put into light salt brine and soak 30-60min, pull out and drain, passes into steam and steam 4-6min at 90-95 DEG C, and natural air drying 1 day, is crushed to 55-70 order, obtains final product.
(5) system fermentation jam: by air-dry Cabernet Sauvignon, part Cabernet Sauvignon stalk, 50g dried sweet-scented osmanthus, 50g dried lemon peel mix smash crush broken, obtain the stainless steel cask that sterilization is poured in pulp gruel into, white sugar is added in the ratio of the rotten weight 10:1 of pulp, stirring and dissolving, at 28-32 DEG C of lower seal fermentation 6-7 days, to obtain final product.
(6) fermentating wine processed: utilize distillation method to be separated with juice by jam slag, pour isolated juice and spices dry powder blend into Secondary Fermentation stainless steel cask, add 80ml edible ethanol, pass into sulfurous gas 80mg/L, at 22-24 DEG C of lower seal fermentation 21-25 days, to obtain final product.
(7) filter ageing: 1200ml finings is added fermentating wine, and static placement 3-5 days, utilizes siphonage filtering precipitate, obtain pure mellow wine liquid, load in oak barrel after sterilization at 22-24 DEG C, then add 18mg tannase sealing ageing, to obtain final product.
Claims (2)
1. a beautifying face and moistering lotion dry red winew, is characterized in that, is made up of the starting material of following weight parts:
Cabernet Sauvignon 500-1000g, dried sweet-scented osmanthus 50-60g, dried lemon peel 40-50g, cloves 8-10g, ginger 20-26g, white sugar 50-100g, tannase 15-18mg, sulfurous gas 60-80mg, edible ethanol 180-300ml, finings 200-220ml;
Above-mentioned finings is made up of the starting material of following weight parts mg: gelatin 50-80, egg white 40-60, casein food grade 15-25, bentonite 250-320, tannin 10-15, polygalacturonase 15-20;
The preparation method of described finings is as follows: (1) peek Fresh Egg, is removed by yolk, gets 60mg egg white, after being diluted to certain volume, store for subsequent use in 4 DEG C of refrigerators with 12% edible alcohol solution after broken shell; (2) accurately take bentonite 250mg, gelatin 50mg is dissolved in distilled water, soak 2h, stir, get 1000ml bentonite gelatin for subsequent use; (3) 15mg casein food grade, 10mg tannin is got, mix with bentonite gelatin solution, pressure be 16-20Mpa, temperature be 35 ~ 48 DEG C at homogeneous, sterilization 2-5s at 180-198 DEG C, is cooled to 11-15 DEG C again, adds egg white solution and the 15mg polygalacturonase of alcohol dilution, ferment at constant temperature 24-28h, filter and remove residue, obtains finings, gets 1000ml and places 4 DEG C of refrigerators and store for subsequent use.
2. a preparation method for beautifying face and moistering lotion dry red winew as claimed in claim 1, is characterized in that comprising the following steps:
1) get ripe Cabernet Sauvignon destemming, remove rotten grape pearl, flat grape pearl, soak and rinse gently, air-dry epidermis;
2) stainless steel cask is used edible ethanol 200ml dilute clean, then at 180-198 DEG C sterilization 10-15s, naturally cooling 2h;
3) cloves, ginger are cleaned, put into light salt brine and soak 30-60min, pull out and drain, pass into steam and steam 4-6min at 90-95 DEG C, natural air drying 1 day, is crushed to 40-60 order, obtains spices dry powder;
4) by Cabernet Sauvignon, part Cabernet Sauvignon stalk, dried sweet-scented osmanthus, dried lemon peel mixing smash crush broken, obtain the stainless steel cask that sterilization is poured in pulp gruel into, add white sugar, stirring and dissolving in the ratio of the rotten weight 10:1 of pulp, at 28-32 DEG C of lower seal fermentation 6-7 days, obtain fermentation jam;
5) utilize distillation method to be separated with juice by jam slag, pour isolated juice and spices dry powder blend into Secondary Fermentation stainless steel cask, add 50ml edible ethanol, pass into sulfurous gas 60-80mg/L, at 22-24 DEG C of lower seal fermentation 21-25 days, obtain fermentating wine;
6) 400ml finings is added fermentating wine, at 22-24 DEG C, static placement 3-5 days, utilizes siphonage filtering precipitate, obtains pure mellow wine liquid, load in oak barrel after sterilization, then adds 15mg tannase sealing ageing, to obtain final product.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106148134A (en) * | 2016-08-31 | 2016-11-23 | 青海清华博众生物技术有限公司 | A kind of immersion fruit 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 |
| CN107418858A (en) * | 2017-09-21 | 2017-12-01 | 界首市靳莓果酒有限责任公司 | A kind of fruit wine defecation method |
| CN112725105A (en) * | 2021-03-09 | 2021-04-30 | 云南东川长运印象葡萄酒有限公司 | Production process of grape spirit wine base |
| CN113736594A (en) * | 2021-10-20 | 2021-12-03 | 湖南粟园酒庄有限责任公司 | Preparation method of sweet white wine |
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| CN101096620A (en) * | 2006-06-26 | 2008-01-02 | 李洁 | Method for brewing grape wine |
| CN103740529A (en) * | 2014-01-13 | 2014-04-23 | 四川理工学院 | Process for producing osmanthus fragrans Chinese pear fruit wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106148134A (en) * | 2016-08-31 | 2016-11-23 | 青海清华博众生物技术有限公司 | A kind of immersion fruit 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 |
| CN107418858A (en) * | 2017-09-21 | 2017-12-01 | 界首市靳莓果酒有限责任公司 | A kind of fruit wine defecation method |
| CN112725105A (en) * | 2021-03-09 | 2021-04-30 | 云南东川长运印象葡萄酒有限公司 | Production process of grape spirit wine base |
| CN113736594A (en) * | 2021-10-20 | 2021-12-03 | 湖南粟园酒庄有限责任公司 | Preparation method of sweet white wine |
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