CN105112193A - Dry red wine capable of soothing nerves and tonifying brain and brewing method thereof - Google Patents
Dry red wine capable of soothing nerves and tonifying brain and brewing method thereof Download PDFInfo
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- CN105112193A CN105112193A CN201510550575.5A CN201510550575A CN105112193A CN 105112193 A CN105112193 A CN 105112193A CN 201510550575 A CN201510550575 A CN 201510550575A CN 105112193 A CN105112193 A CN 105112193A
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Abstract
The invention relates to the field of wine brewing, in particular to dry red wine capable of soothing the nerves and tonifying the brain and a brewing method thereof. The method includes: using mature Syrah, sweet basil, balm, oregano, thyme, orange flower, lavender and the like to brew the dry red wine capable of soothing the nerves and tonifying the brain, to be more specific, using purple black Syrah with tight fruit, rich skin pigment and soft and juicy pulp as the raw material of the wine, removing stems, soaking, airing, crushing, barreling for primary fermentation, adding fragrance essence for multiple fermentation, barreling for secondary fermentation, clarifying and distilling, and barreling and aging to obtain the dry red wine capable of soothing the nerves and tonifying the brain. The dry red wine capable of soothing the nerves and tonifying the brain has the advantages that the self-made fragrance essence is added, so that the Syrah wine and the structure thereof are intensified, the wine with high oxidation resistance and rice aroma is brewed, and the wine has effects of soothing the nerves and refreshing the brain, invigorating the stomach and tonifying the kidney and improving dysfunction.
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 Anshen Bunao effect.
Background technology
A kind of ancient grape variety of hila grape, originates in France, extensively plants in China northern territory.This kind fruit grain raw comparatively tight, and atropurpureus, pericarp pigment enriches, and the soft juice of meat is many, sugar degree 206 grams per liter, acid content 9.3 grams per liter, and crushing juice rate 73% is the breeding of brew dry red winew.Its grape wine brewed has powerful tannin and mellow mouthfeel, and with graceful, strong fragrant fruital.
Sweet basil is a kind of short and small, young tender Labiatae herb plant, can medicine-food two-purpose.As traditional Chinese medicine, matrimony vine taste warm in nature is pungent, can stomach invigorating, digestion promoting, produce refreshing effect to the mind, improve functional disorder etc.Herba Melissae officinalis is a kind of very cold-resistant plant, all can find in Europe, North America, Asia, chemical composition comprises citral, Linaool, Geraniol, geranial, note acid, tannin, Condenced Phenols class, the compositions such as class flavine and three notes, its pharmacological action comprises wind dispelling, spasmolytic, stomachache, sedative effect etc., arranges in pairs or groups be described as " happy combination " with sweet basil.Method sweet basil, Herba Melissae officinalis being added wine making is present disclosure provides according to this feature.
Summary of the invention
The object of the invention is to strengthen Anshen Bunao effect vinous, the spices essence that sweet basil, Herba Melissae officinalis etc. distill out by the method adds Fermentation of Grape Wine, enhance hila wine body and structure, brew high anti-oxidation, strong fruital, thus tranquilization and refreshment, good in strengthening stomach and tonifying kidney, the effect of functional disorder improved.
The technical problem that the present invention mainly solves has: choosing of starting material hila, removes rotten pearl, flat pearl; Distillation legal system spices essence, strengthening Anshen Bunao effect.The present invention through past stalk, soak, air-dry, broken pearl, barrelling are repeatedly fermented, secondary barrelling secondary fermentation, clarification distillation, dress are logical oldly puts step, can obtain the dry red winew with effect of calming the nerves.
For solving the technical problem that brew Anshen Bunao effect dry red winew exists, propose technical scheme:
A method for brew Anshen Bunao effect dry red winew, be first prepare ripe hila, weight ratio is 60-80%, then destemming, smashes to crush broken, obtains pulp gruel; Utilize sweet basil, Herba Melissae officinalis, wild marjoram, Thymus vulgaris, flores aurantii, lavandula angustifolia spices essence; Pulp gruel is added dry yeast, stirring and dissolving, sealing and fermenting; Add citric acid, spices essence, and then add white sugar by 1:20, repeatedly ferment, continue 5-7 days, obtain fermentation jam; Isolated pomace juice, free juice are added edible ethanol, passes into sulfurous gas, ferment at constant temperature, obtain fermentating wine; Be separated and clarify and obtain pure mellow wine liquid, loading in oak barrel after adding tannase sterilization and seal ageing, obtain the grape wine of Anshen Bunao.
Described ripe hila is grape variety ancient in the world, and choose fruit grain and closely raw, atropurpureus, pericarp pigment enriches, the fruit pearl of the soft succulence of meat, removes rotten pearl, flat pearl.
Described spices essence is made up of starting material such as sweet basil, Herba Melissae officinalis, wild marjoram, Thymus vulgaris, flores aurantii, lavandula angustifolias, starting material mixed grinding is become powder, adopts vapor distillation method to be distilled by spices after dilution, keep 180-220 DEG C of temperature, 2.4kPa vapour pressure, to obtain final product;
Described fermentation jam adds dry yeast, stirring and dissolving first fermentation, after add citric acid, spices essence, and then add white sugar by 1:20, repeatedly ferment, control leavening temperature at 26-28 DEG C, to obtain final product.
Described fermentating wine utilizes distillation method to be separated with juice by jam slag, isolated juice poured into Secondary Fermentation pottery bucket, add edible ethanol, pass into sulfurous gas, ferment 26-30 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 25-28 DEG C, static placement 2-3 days, utilizes siphonage filtering precipitate, obtain pure mellow wine liquid.
The inventive method creates following good benefit: method technological process is simple, simple operation; The spices essence utilizing sweet basil, Herba Melissae officinalis etc. to distill out, improvement hila wine body and structure, thus reach tranquilization and refreshment, good in strengthening stomach and tonifying kidney, improve the effect of functional disorder.
Accompanying drawing explanation
fig. 1, the inventive method preparation flow figure.
Embodiment
Embodiment 1
(1) select starting material: the hila first preparing 1500g maturation, weight ratio is 60-80%, removes rotten pearl, bad pearl, then destemming, smashes to crush broken, obtains pulp gruel.
(2) bucket is made in sterilization: ceramic bucket used edible ethanol 200ml dilution to clean, then at 220-258 DEG C sterilization 20-25s, naturally cooling 6h.
(3) spices is ground: 80g sweet basil, 60g Herba Melissae officinalis, 30g wild marjoram, 12g Thymus vulgaris, 12g flores aurantii, 10g lavandula angustifolia mixed grinding are become powder, adds edible ethanol and distilled water diluting, to obtain final product.
(4) spices essence processed: adopt vapor distillation method to be distilled by spice liquid, keep 180-220 DEG C of temperature, 2.4kPa vapour pressure, stays 10ml and get final product.
(5) just ferment: pour pulp gruel into sterilized ceramic bucket, add 30mg dry yeast, stirring and dissolving, at 26-28 DEG C of lower seal fermentation 3-5 days.
(6) adjust structure: add 12g citric acid, 10ml spices essence, and then add white sugar by 1:20, repeatedly ferment, controls leavening temperature at 26-28 DEG C, continues 5-7 days, obtain fermentation jam.
(7) secondary fermentation: utilize distillation method by pomace and fruit juice separating, pours Secondary Fermentation pottery bucket into, adds 80ml edible ethanol, pass into sulfurous gas 60ml, ferment about 35 days, obtain fermentating wine at 22-26 DEG C of lower seal by isolated fruit juice.
(8) cask-aging: be separated and after clarification, utilize siphonage filtering precipitate, obtain pure mellow wine liquid, add 40mg tannase, load in oak barrel after sterilization and seal ageing, to obtain final product.
Embodiment 2
(1) select starting material: the hila first preparing 1600g maturation, weight ratio is 60-80%, removes rotten pearl, bad pearl, then destemming, smashes to crush broken, obtains pulp gruel.
(2) bucket is made in sterilization: ceramic bucket used edible ethanol 200ml dilution to clean, then at 220-258 DEG C sterilization 20-25s, naturally cooling 6h.
(3) spices is ground: 110g sweet basil, 72g Herba Melissae officinalis, 39g wild marjoram, 15g Thymus vulgaris, 13g flores aurantii, 11g lavandula angustifolia mixed grinding are become powder, adds edible ethanol and distilled water diluting, to obtain final product.
(4) spices essence processed: adopt vapor distillation method to be distilled by spice liquid, keep 180-220 DEG C of temperature, 2.4kPa vapour pressure, stays 12ml and get final product.
(5) just ferment: pour pulp gruel into sterilized ceramic bucket, add 40mg dry yeast, stirring and dissolving, at 26-28 DEG C of lower seal fermentation 3-5 days.
(6) adjust structure: add 18g citric acid, 12ml spices essence, and then add white sugar by 1:20, repeatedly ferment, controls leavening temperature at 26-28 DEG C, continues 5-7 days, obtain fermentation jam.
(7) secondary fermentation: utilize distillation method by pomace and fruit juice separating, pours Secondary Fermentation pottery bucket into, adds 80ml edible ethanol, pass into sulfurous gas 70ml, ferment about 35 days, obtain fermentating wine at 22-26 DEG C of lower seal by isolated fruit juice.
(8) cask-aging: be separated and after clarification, utilize siphonage filtering precipitate, obtain pure mellow wine liquid, add 45mg tannase, load in oak barrel after sterilization and seal ageing, to obtain final product.
Embodiment 3
Hila 1500-1800g, sweet basil 80-120g, Herba Melissae officinalis 60-80g, wild marjoram 30-40g, Thymus vulgaris 12-18g, flores aurantii 12-16g, lavandula angustifolia 10-12g, white sugar 80-120g, citric acid 12-20g, dry yeast 30-50mg, tannase 40-50mg, sulfurous gas 60-80mg, edible ethanol 200-300ml, finings 100-250ml.
1. select starting material: the hila first preparing 1800g maturation, weight ratio is 60-80%, removes rotten pearl, bad pearl, then destemming, smashes to crush broken, obtains pulp gruel.
2. bucket is made in sterilization: ceramic bucket used edible ethanol 200ml dilution to clean, then at 220-258 DEG C sterilization 20-25s, naturally cooling 6h.
3. grind spices: 120g sweet basil, 80g Herba Melissae officinalis, 40g wild marjoram, 18g Thymus vulgaris, 16g flores aurantii, 12g lavandula angustifolia mixed grinding are become powder, adds edible ethanol and distilled water diluting, to obtain final product.
4. spices essence processed: adopt vapor distillation method to be distilled by spice liquid, keep 180-220 DEG C of temperature, 2.4kPa vapour pressure, stays 12ml and get final product.
5. just fermentation: pour pulp gruel into sterilized ceramic bucket, add 50mg dry yeast, stirring and dissolving, at 26-28 DEG C of lower seal fermentation 3-5 days.
6. adjust structure: add 20g citric acid, 12ml spices essence, and then add white sugar by 1:20, repeatedly ferment, controls leavening temperature at 26-28 DEG C, continues 5-7 days, obtain fermentation jam.
7. secondary fermentation: utilize distillation method by pomace and fruit juice separating, pours Secondary Fermentation pottery bucket into, adds 80ml edible ethanol, pass into sulfurous gas 80ml, ferment about 35 days, obtain fermentating wine at 22-26 DEG C of lower seal by isolated fruit juice.
8. cask-aging: be separated and after clarification, utilize siphonage filtering precipitate, obtain pure mellow wine liquid, add 50mg tannase, load in oak barrel after sterilization and seal ageing, to obtain final product.
Claims (2)
1. an Anshen Bunao dry red winew, is characterized in that, is made up of the starting material of following weight parts:
Hila 1500-1800g, sweet basil 80-120g, Herba Melissae officinalis 60-80g, wild marjoram 30-40g, Thymus vulgaris 12-18g, flores aurantii 12-16g, lavandula angustifolia 10-12g, white sugar 80-120g, citric acid 12-20g, dry yeast 30-50mg, tannase 40-50mg, sulfurous gas 60-80mg, edible ethanol 200-300ml, finings 100-250ml.
2. a preparation method for Anshen Bunao dry red winew as claimed in claim 1, is characterized in that comprising the following steps:
1) first prepare ripe hila, weight ratio is 60-80%, removes rotten pearl, bad pearl, then destemming, smashes to crush broken, obtains pulp gruel;
2) ceramic bucket used edible ethanol 200ml dilution to clean, then at 220-258 DEG C sterilization 20-25s, naturally cooling 6h;
3) sweet basil, Herba Melissae officinalis, wild marjoram, Thymus vulgaris, flores aurantii, lavandula angustifolia mixed grinding are become powder, add edible ethanol and distilled water diluting, obtain spice liquid;
4) adopt vapor distillation method to be distilled by spice liquid, keep 180-220 DEG C of temperature, 2.4kPa vapour pressure, obtains spices essence;
5) pour pulp gruel into sterilized ceramic bucket, add dry yeast, stirring and dissolving, at 26-28 DEG C of lower seal fermentation 3-5 days;
6) add citric acid, spices essence, and then add white sugar by 1:20, repeatedly ferment, control leavening temperature at 26-28 DEG C, continue 5-7 days;
7) utilize distillation method by pomace and fruit juice separating, isolated fruit juice is poured into Secondary Fermentation pottery bucket, add edible ethanol, pass into sulfurous gas, ferment about 35 days at 22-26 DEG C of lower seal, obtain fermentating wine;
8) be separated and after clarification, utilize siphonage filtering precipitate, obtain pure mellow wine liquid, add tannase, load in oak barrel after sterilization and seal ageing, to obtain final product.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107858223A (en) * | 2017-12-29 | 2018-03-30 | 兰州职业技术学院 | A kind of grape wine and its brewing method |
| CN108410637A (en) * | 2018-05-24 | 2018-08-17 | 广西运亨酒业有限公司 | Lichee brandy that the smell of fruits is very sweet and preparation method thereof |
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| CN102836221A (en) * | 2012-05-22 | 2012-12-26 | 孟令刚 | Composition containing Armillaria mellea and combination of one or several of Melissa, lavender, chrysanthemum and jasmine |
| CN103504076A (en) * | 2013-09-03 | 2014-01-15 | 周爱平 | Tranquilization health-care tea and preparation method thereof |
| CN103992893A (en) * | 2014-05-30 | 2014-08-20 | 浙江农林大学天目学院 | Health-keeping grape wine containing Chinese herb extracts |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1546096A (en) * | 2003-12-09 | 2004-11-17 | 君 李 | Beautifying sleep-improving health tea |
| CN101096620A (en) * | 2006-06-26 | 2008-01-02 | 李洁 | Method for brewing grape wine |
| CN102836221A (en) * | 2012-05-22 | 2012-12-26 | 孟令刚 | Composition containing Armillaria mellea and combination of one or several of Melissa, lavender, chrysanthemum and jasmine |
| CN103504076A (en) * | 2013-09-03 | 2014-01-15 | 周爱平 | Tranquilization health-care tea and preparation method thereof |
| CN103992893A (en) * | 2014-05-30 | 2014-08-20 | 浙江农林大学天目学院 | Health-keeping grape wine containing Chinese herb extracts |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107858223A (en) * | 2017-12-29 | 2018-03-30 | 兰州职业技术学院 | A kind of grape wine and its brewing method |
| CN108410637A (en) * | 2018-05-24 | 2018-08-17 | 广西运亨酒业有限公司 | Lichee brandy that the smell of fruits is very sweet and preparation method thereof |
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Application publication date: 20151202 |