CN105112195A - Dry red wine capable of removing freckles and brewing method thereof - Google Patents
Dry red wine capable of removing freckles and brewing method thereof Download PDFInfo
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- CN105112195A CN105112195A CN201510550433.9A CN201510550433A CN105112195A CN 105112195 A CN105112195 A CN 105112195A CN 201510550433 A CN201510550433 A CN 201510550433A CN 105112195 A CN105112195 A CN 105112195A
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Abstract
The invention relates to the field of wine brewing, in particular to dry red wine capable of removing freckles and a brewing method thereof. The method includes: using mature Merlot, almond, dried snow pear, dried lemon peel, enzyme agent and the like to brew the dry red wine capable of removing freckles, to be more specific, using purple black Merlot with medium-sized clusters, tight fruit and rich grass flavor as the raw material of the wine, removing stems, soaking, airing, crushing, barreling for primary fermentation, fermenting after feeding sulfur dioxide, clarifying and distilling, and barreling and aging to obtain the dry red wine capable of removing freckles. The dry red wine capable of removing freckles has the advantages that the self-made enzyme agent is added into the dry red wine, so that the wine structure can be enriched, the wine is mellow and full in taste and lasting in aftertaste, and skin microcirculation can be promoted to intensify the freckle removing effect.
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 spot-removal function.
Background technology
U.S. happy formal name used at school is Merlot (Merlot), can be plum Lip river, Mei Luzhi again, Arles salami sausage Bordeaux.Cold-resistant, drought-enduring, the resistance to thin ability of this kind is comparatively strong, be suitable for matter sand ground or the plantation of hillside broken country, namely the eighties in 20th century introduces China, in Hebei, Shandong, the common plantation in ground such as Xinjiang, be a kind of improved seeds brewageing red wine be popular.
U.S. Rogor fringe median size, conically, average fringe weighs 240 grams, and fruit grain is circular, and closely raw, atropurpureus, pulp succulence, 100-grain weight about 180 grams, sweet and sour, has strong Herbaceous Taste, and with sow-tit unique perfume.U.S. happy is made up of carpopodium, pericarp, fruit brush, pulp and Semen Vitis viniferae, tannin content is low, fruity Feng Yu, and the grape wine that it brews is delicious and soft and smooth, and unique flavor, especially meets women's mouthfeel.
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.Modern female increasing pressure is large, and work overtime for a long time, staying up late causes hormonal disorder, skin-nourishing is under-supply, and pigment cell enlivens, and spot overgrows, and annoyings the women necessarily liked to be beautiful.And there is no a grape wine with spot-removing function on the market.
Summary of the invention
The object of the invention is overcome in existing brew grape wine due to tannin and acidity light, lack fruital taste, the shortcoming that spot-removal function is not strong, a kind of brand-new brew functional type method vinous is provided, the method utilizes self-control enzyme agent, and can enrich grape wine structure, mouthfeel is mellow and full, lasting taste, reaches the effect promoting skin microcirculation, strengthening nti-freckle.
The technical problem that the present invention mainly solves has: happy the choosing of starting material U.S., removes rotten pearl, flat pearl; Add almond, dry snow pear, dried lemon peel, reinforced structure and fragrance; Self-control enzyme agent, reaches quick rich liquor body structure.The present invention through past stalk, soak, air-dry, broken pearl, barrelling are just fermented, add enzyme agent secondary fermentation, clarification distillation, dress are logical oldly puts step, can obtain the dry red winew with spot-removal function.
For solving the technical problem that brew spot-removal function dry red winew exists, propose technical scheme:
A method for brew spot-removal function dry red winew, is utilize ripe U.S. happy, removes stalk, soaks, air-dry, adds almond, dry snow pear, dried lemon peel, and mixing is smash and crushed broken barrelling and just ferment, and must ferment jam a; Adjust structure, adds white sugar and tartrate, and must ferment jam b; Thermophilic fermentation, adds enzyme agent, and logical sulfurous gas secondary fermentation, obtains fermentating wine; Distill after using finings clarification, obtain pure mellow wine liquid, the old postpone of dress oak barrel must have the dry red winew of spot-removal function.
Described maturation U.S. is happy, is a kind of improved seeds brewageing red wine be popular, and chooses fruit grain circular, and closely raw, atropurpureus, the fruit pearl of pulp succulence, removes rotten pearl, flat pearl.
Described fermentation jam a, is happy for U.S., the U.S. happy stalk of part, almond, dry snow pear, dried lemon peel mixing smash to crush broken, obtains pulp gruel and pour the ceramic bucket of having sterilized into, add white sugar, stirring and dissolving, ferment 2-3 days and get final product at 25-28 DEG C of lower seal.
Described fermentation jam b, adds white sugar and tartrate, stirring and dissolving in fermentation jam a, and again to ferment 3-4 days at 28-32 DEG C of lower seal, must ferment jam b.
Described enzyme agent is made up of following starting material: Poria cocos, the Radix Astragali, persimmon leaf, tannase, polygalacturonase, citric acid etc.
The preparation method of described enzyme agent is as follows: (1) accurately takes Poria cocos 50g, Radix Astragali 50g, namely persimmon leaf 40g, mixed grinding Cheng Fenzhi 70-80 order obtains ferment dry powder; (2) 3g tannase, 2g polygalacturonase, 6g citric acid are dissolved in the distilled water of 20-25 DEG C, add 70 order ferment dry powder, mix, ferment at constant temperature 28-35h, filter and remove residue, obtains enzyme agent, gets 500ml and places 4 DEG C of refrigerators and store for subsequent use.
Described fermentating wine utilizes distillation method to be separated with juice by jam slag, pours isolated juice and enzyme agent mixing 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, manually actuated; Utilize self-control enzyme agent, can enrich grape wine structure, mouthfeel is mellow and full, lasting taste, achieves the effect promoting skin microcirculation, strengthening nti-freckle.
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 spot-removal function of the present invention is described.
Embodiment 1
(1) enzyme agent processed: 1. accurately take Poria cocos 50g, Radix Astragali 30g, namely persimmon leaf 40g, mixed grinding Cheng Fenzhi 70-80 order obtains ferment dry powder; 2. 3g tannase, 2g polygalacturonase, 6g citric acid are dissolved in the distilled water of 20-25 DEG C, add 70 order ferment dry powder, mix, ferment at constant temperature 28-35h, filter and remove residue, obtains enzyme agent, gets 200ml and places 4 DEG C of refrigerators and store for subsequent use.
(2) get starting material: get the ripe happy 1000g of U.S., destemming, removes rotten grape pearl, flat grape pearl, after soaking 2h, pull air-dry epidermis out.
(3) make bucket sterilization: ceramic bucket used edible ethanol 200ml dilution to clean, then at 220-258 DEG C sterilization 20-25s, naturally cooling 6h.
(4) system fermentation jam a: the U.S. happy stalk of air-dry U.S. is happy, part, 120g almond, the dry snow pear of 110g, 40g dried lemon peel mix smash crush broken, obtain pulp gruel and pour the ceramic bucket of having sterilized into, white sugar is added in the ratio of the rotten weight 20:1 of pulp, stirring and dissolving, at 25-28 DEG C of lower seal fermentation 2-3 days, must ferment jam a.
(5) system fermentation jam b: again add white sugar in the ratio of fermentation jam a weight 20:1, add 20g tartrate, stirring and dissolving, again to ferment 3-4 days at 28-32 DEG C of lower seal, must ferment jam b.
(6) fermentating wine processed: utilize distillation method to be separated with juice by the slag of fermentation jam b, pour isolated juice and the mixing of 200ml enzyme agent into Secondary Fermentation pottery bucket, add 80ml edible ethanol, pass into sulfurous gas 80mg/L, at 25-28 DEG C of lower seal fermentation 26-30 days, obtain fermentating wine.
(1) ageing is filtered: 300ml finings is added fermentating wine, and static placement 2-3 days, utilizes siphonage filtering precipitate, obtain pure mellow wine liquid, load in oak barrel and seal ageing, to obtain final product after sterilization at 25-28 DEG C.
Embodiment 2
(1) enzyme agent processed: 1. accurately take Poria cocos 65g, Radix Astragali 35g, namely persimmon leaf 45g, mixed grinding Cheng Fenzhi 80-90 order obtains ferment dry powder; 2. 4g tannase, 4g polygalacturonase, 8g citric acid are dissolved in the distilled water of 20-25 DEG C, add 80 order ferment dry powder, mix, ferment at constant temperature 28-35h, filter and remove residue, obtains enzyme agent, gets 220ml and places 4 DEG C of refrigerators and store for subsequent use.
(2) get starting material: get the ripe happy 1250g of U.S., destemming, removes rotten grape pearl, flat grape pearl, after soaking 2h, pull air-dry epidermis out.
(3) make bucket sterilization: ceramic bucket used edible ethanol 250ml dilution to clean, then at 220-258 DEG C sterilization 20-25s, naturally cooling 6h.
(4) system fermentation jam a: the U.S. happy stalk of air-dry U.S. is happy, part, 135g almond, the dry snow pear of 120g, 50g dried lemon peel mix smash crush broken, obtain pulp gruel and pour the ceramic bucket of having sterilized into, white sugar is added in the ratio of the rotten weight 20:1 of pulp, stirring and dissolving, at 25-28 DEG C of lower seal fermentation 2-3 days, must ferment jam a.
(5) system fermentation jam b: again add white sugar in the ratio of fermentation jam a weight 20:1, add 25g tartrate, stirring and dissolving, again to ferment 3-4 days at 28-32 DEG C of lower seal, must ferment jam b.
(6) fermentating wine processed: utilize distillation method to be separated with juice by the slag of fermentation jam b, pour isolated juice and the mixing of 220ml enzyme agent into Secondary Fermentation pottery bucket, add 100ml edible ethanol, pass into sulfurous gas 85mg/L, at 25-28 DEG C of lower seal fermentation 26-30 days, obtain fermentating wine.
(7) ageing is filtered: 320ml finings is added fermentating wine, and static placement 2-3 days, utilizes siphonage filtering precipitate, obtain pure mellow wine liquid, load in oak barrel and seal ageing, to obtain final product after sterilization at 25-28 DEG C.
Embodiment 3
(1) enzyme agent processed: 1. accurately take Poria cocos 80g, Radix Astragali 40g, namely persimmon leaf 50g, mixed grinding Cheng Fenzhi 85-95 order obtains ferment dry powder; 2. 5g tannase, 6g polygalacturonase, 9g citric acid are dissolved in the distilled water of 20-25 DEG C, add 90 order ferment dry powder, mix, ferment at constant temperature 28-35h, filter and remove residue, obtains enzyme agent, gets 300ml and places 4 DEG C of refrigerators and store for subsequent use.
(2) get starting material: get the ripe happy 1500g of U.S., destemming, removes rotten grape pearl, flat grape pearl, after soaking 2h, pull air-dry epidermis out.
(3) make bucket sterilization: ceramic bucket used edible ethanol 300ml dilution to clean, then at 220-258 DEG C sterilization 20-25s, naturally cooling 6h.
(4) system fermentation jam a: the U.S. happy stalk of air-dry U.S. is happy, part, 150g almond, the dry snow pear of 130g, 60g dried lemon peel mix smash crush broken, obtain pulp gruel and pour the ceramic bucket of having sterilized into, white sugar is added in the ratio of the rotten weight 20:1 of pulp, stirring and dissolving, at 25-28 DEG C of lower seal fermentation 2-3 days, must ferment jam a.
(5) system fermentation jam b: again add white sugar in the ratio of fermentation jam a weight 20:1, add 30g tartrate, stirring and dissolving, again to ferment 3-4 days at 28-32 DEG C of lower seal, must ferment jam b.
(6) fermentating wine processed: utilize distillation method to be separated with juice by the slag of fermentation jam b, pour isolated juice and the mixing of 300ml enzyme agent into Secondary Fermentation pottery bucket, add 100ml edible ethanol, pass into sulfurous gas 90mg/L, at 25-28 DEG C of lower seal fermentation 26-30 days, obtain fermentating wine.
Filter ageing: 350ml finings is added fermentating wine, and static placement 2-3 days, utilizes siphonage filtering precipitate, obtain pure mellow wine liquid, load in oak barrel and seal ageing, to obtain final product after sterilization at 25-28 DEG C.
Claims (2)
1. a spot-eliminating beauty treatment dry red winew, is characterized in that, is made up of the starting material of following weight parts:
U.S. happy 1000-1500g, almond 120-150g, dry snow pear 110-130g, dried lemon peel 40-60g, white sugar 100-150g, tartrate 20-30g, sulfurous gas 80-90mg, edible ethanol 250-400ml, finings 300-350ml, enzyme agent 200-300ml;
Above-mentioned enzyme agent is made up of the starting material of following weight parts (g): Poria cocos 50-80, Radix Astragali 30-40, persimmon leaf 40-50, tannase 3-5, polygalacturonase 2-6, citric acid 6-9;
The preparation method of described enzyme agent is as follows: (1) accurately takes Poria cocos 50g, Radix Astragali 30g, namely persimmon leaf 40g, mixed grinding Cheng Fenzhi 70-80 order obtains ferment dry powder; (2) 3g tannase, 2g polygalacturonase, 6g citric acid are dissolved in the distilled water of 20-25 DEG C, add 70 order ferment dry powder, mix, ferment at constant temperature 28-35h, filter and remove residue, obtains enzyme agent, gets 300ml and places 4 DEG C of refrigerators and store for subsequent use.
2. a preparation method for spot-eliminating beauty treatment dry red winew as claimed in claim 1, is characterized in that comprising the following steps:
1) get the ripe happy destemming of U.S., remove rotten grape pearl, flat grape pearl, after soaking 2h, pull air-dry epidermis out;
2) ceramic bucket used edible ethanol 200ml dilution to clean, then at 220-258 DEG C sterilization 20-25s, naturally cooling 6h;
3) happy for U.S., the U.S. happy stalk of part, almond, dry snow pear, dried lemon peel are mixed smash crush broken, obtain pulp gruel and pour the ceramic bucket of having sterilized into, add white sugar, stirring and dissolving in the ratio of the rotten weight 20:1 of pulp, at 25-28 DEG C of lower seal fermentation 2-3 days, must ferment jam a;
4) again add white sugar in the ratio of fermentation jam a weight 20:1, add 20g tartrate, stirring and dissolving, again to ferment 3-4 days at 28-32 DEG C of lower seal, must ferment jam b;
5) utilize distillation method to be separated with juice by the slag of fermentation jam b, pour isolated juice and enzyme agent mixing into Secondary Fermentation pottery bucket, add 80ml edible ethanol, pass into sulfurous gas 80-90mg/L, at 25-28 DEG C of lower seal fermentation 26-30 days, obtain fermentating wine;
6) 300ml finings is added fermentating wine, at 25-28 DEG C, static placement 2-3 days, utilizes siphonage filtering precipitate, obtains pure mellow wine liquid, load in oak barrel and seal ageing, to obtain final product after sterilization.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510550433.9A CN105112195A (en) | 2015-09-01 | 2015-09-01 | Dry red wine capable of removing freckles and brewing method thereof |
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| CN201510550433.9A CN105112195A (en) | 2015-09-01 | 2015-09-01 | Dry red wine capable of removing freckles and brewing method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101096620A (en) * | 2006-06-26 | 2008-01-02 | 李洁 | Method for brewing grape wine |
| CN103981063A (en) * | 2014-05-27 | 2014-08-13 | 叶卫国 | Fruit enzyme wine 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 |
-
2015
- 2015-09-01 CN CN201510550433.9A patent/CN105112195A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101096620A (en) * | 2006-06-26 | 2008-01-02 | 李洁 | Method for brewing grape wine |
| CN103981063A (en) * | 2014-05-27 | 2014-08-13 | 叶卫国 | Fruit enzyme wine 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 |
Non-Patent Citations (1)
| Title |
|---|
| 何国庆主编: "《食品酿造与发酵工艺学》", 30 June 2012 * |
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Application publication date: 20151202 |