CN105316148A - Vitis heyneana wine preparation method - Google Patents
Vitis heyneana wine preparation method Download PDFInfo
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- CN105316148A CN105316148A CN201510704382.0A CN201510704382A CN105316148A CN 105316148 A CN105316148 A CN 105316148A CN 201510704382 A CN201510704382 A CN 201510704382A CN 105316148 A CN105316148 A CN 105316148A
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- vitis heyneana
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- vitis
- heyneana roem
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Abstract
The invention discloses a vitis heyneana wine preparation method. Vitis heyneana wine is prepared from, by weight, 80-100 parts of vitis heyneana, 20-30 parts of saccharose and 3-5 parts of saccharomyces cerevisiae. The vitis heyneana wine preparation method includes the steps of stemming and crushing fresh mature vitis heyneana to prepare vitis heyneana juice, adding the saccharose and sulfur dioxide into the vitis heyneana juice, inoculating the saccharomyces cerevisiae, and performing alcoholic fermentation at the fermentation temperature of 22-25 DEG C for 3-5 days hermetically so as to obtain primary fermentation broth; fermenting the primary fermentation broth in a hermetic vessel at the fermentation temperature of 25-28 DEG C for 20-30 days so as to obtain secondary fermentation broth; fermenting the secondary fermentation broth in the hermetic vessel for fermentation for 6-8 months until wine sediments sink naturally so as to obtain raw vitis heyneana wine; freezing, clarifying, filtering and sterilizing the raw vitis heyneana wine so as to obtain a finished product. The vitis heyneana wine preparation method has the advantages that final alcoholicity of the vitis heyneana wine product is increased, so that the vitis heyneana wine is mellower and fuller in taste, and the original healthcare effect of a vitis heyneana fruit wine product is kept.
Description
Technical field
The invention belongs to food-processing and technical field of biological fermentation, be specifically related to a kind of Vitis heyneana Roem. et Schult. wine and brew method thereof.
Background technology
Grape wine is formed through fermented soy by grape, it is rich in the material that polyphenols, trans-resveratrol etc. are of value to HUMAN HEALTH, daily drinking can reduce cholesterol in human body, prevention cardiovascular and cerebrovascular diseases, this makes grape wine have the incomparable nourishing function of other beverage, becomes desirable daily drink.Research shows, drinks 50 ~ 100mL grape wine every day and can play certain health-care effect, but on the whole, health-care effect vinous seems more single.
Hair grape grape contain 18 seed amino acids, and the trace element of more than 20 kind of needed by human such as multivitamin and strontium, iodine etc. and every gram of content up to the anti-ageing element of SOD of 910 units, and are the optimum feed stock of vintage wine.The people in 18-50 year eats 100g Vitis heyneana Roem. et Schult. every day and can meet the requirement of every day to calcium, potassium, magnesium and ferro element.But it is low that wild Vitis quinquangularis fruit exists sugar degree, and acid content is high, coarse mouthfeel, the problem of rear bitter and puckery flavor, makes Vitis heyneana Roem. et Schult. can not get a rationally utilization.
Summary of the invention
The object of the invention is to solve directly edible Vitis heyneana Roem. et Schult. fruit mouthfeel sour and astringent, be difficult to entrance, the nutritive value of Vitis heyneana Roem. et Schult. can not get the problem reasonably developed, and provides a kind of Vitis heyneana Roem. et Schult. wine and preparation method thereof.The technical scheme used for realizing the object of the invention is:
A making method for Vitis heyneana Roem. et Schult. wine, comprises the raw material of following parts by weight, Vitis heyneana Roem. et Schult. 80-100 part, sucrose 20-30 part, yeast 3-5 part; Making comprises the following steps:
(1) gone by the Vitis heyneana Roem. et Schult. of fresh mature stalk fragmentation to prepare downy grape juice, add sucrose and sulfurous gas in downy grape juice after, inoculation yeast bacterium, carries out zymamsis, sealing and fermenting 3-5 days, and leavening temperature is 22-25 DEG C, obtains primary fermentation liquid;
(2) primary fermentation liquid is placed in encloses container to ferment 20-30 days, leavening temperature is 25-28 DEG C, obtains primary fermentation liquid;
(3) secondary fermentation liquid is placed in encloses container, fermentation 6-8 month, schlempe sinks naturally, obtains the former wine of Vitis heyneana Roem. et Schult. wine;
(4) after former for Vitis heyneana Roem. et Schult. wine being carried out freezing, lower glue, filtration and sterilization, i.e. finished product.
Preferably, two described change sulphur add-ons are that every percentage Vitis heyneana Roem. et Schult. adds 0.01-0.03 part sulfurous gas.
Preferably, described yeast is wine active dry yeast.
Preferably, the container of dry oil free through sterilization is in described encloses container.
Preferably, described step (1) leavening temperature controls available cold water drip washing external container, and leavening temperature is controlled at 22-25 DEG C.
Preferably, described freezing temp is less than-5 degrees Celsius.
Beneficial effect of the present invention is: the technique of employing and processing parameter make the finished product manufactured maintain the aroma characteristic of wild Vitis quinquangularis fruit itself, save its natural value, overcome its coarse mouthfeel, rear bitter and puckery flavor defect.During the fermentation, when turning tank after fermentation to a certain extent, carrying out sealed fermenting, simplifying production process, shortening the production cycle, reducing cost, improve the quality of wine.The chemical substances such as any synthetic food color, spices and sanitas are not added in production process.Wine liquid of the present invention is pale pink look, and have pure strong, graceful harmonious fruital, clean taste relaxes suitable, and wine body is plentiful complete.Making method of the present invention improves the final ethanol content of Vitis heyneana Roem. et Schult. wine products, such that the mouthfeel of wine is more mellow and full mellowly maintains the original health-care effect of Vitis heyneana Roem. et Schult. wine products.
specific implementation method
Embodiment 1
Vitis heyneana Roem. et Schult. 100 parts, sucrose 30 parts, 5 parts, yeast; Making comprises the following steps:
(1) gone by the Vitis heyneana Roem. et Schult. of fresh mature stalk fragmentation to prepare downy grape juice, add sucrose and sulfurous gas in downy grape juice after, inoculation yeast bacterium, carries out zymamsis, sealing and fermenting 5 days, and leavening temperature is 22 DEG C, obtains primary fermentation liquid;
(2) primary fermentation liquid is placed in encloses container fermentation 30 days, leavening temperature is 25 DEG C, obtains primary fermentation liquid;
(3) secondary fermentation liquid is placed in encloses container, ferment 8 months, schlempe sinks naturally, obtains the former wine of Vitis heyneana Roem. et Schult. wine;
(4) after former for Vitis heyneana Roem. et Schult. wine being carried out freezing, lower glue, filtration and sterilization, i.e. finished product.
Embodiment 2
Vitis heyneana Roem. et Schult. 80 parts, sucrose 20 parts, 3 parts, yeast; Making comprises the following steps:
(1) gone by the Vitis heyneana Roem. et Schult. of fresh mature stalk fragmentation to prepare downy grape juice, add sucrose and sulfurous gas in downy grape juice after, inoculation yeast bacterium, carries out zymamsis, sealing and fermenting 3 days, and leavening temperature is 25 DEG C, obtains primary fermentation liquid;
(2) primary fermentation liquid is placed in encloses container fermentation 20 days, leavening temperature is 28 DEG C, obtains primary fermentation liquid;
(3) secondary fermentation liquid is placed in encloses container, ferment 6 months, schlempe sinks naturally, obtains the former wine of Vitis heyneana Roem. et Schult. wine;
(4) after former for Vitis heyneana Roem. et Schult. wine being carried out freezing, lower glue, filtration and sterilization, i.e. finished product.
Embodiment 3
Vitis heyneana Roem. et Schult. 90 parts, sucrose 25 parts, 4 parts, yeast; Making comprises the following steps:
(1) gone by the Vitis heyneana Roem. et Schult. of fresh mature stalk fragmentation to prepare downy grape juice, add sucrose and sulfurous gas in downy grape juice after, inoculation yeast bacterium, carries out zymamsis, sealing and fermenting 4 days, and leavening temperature is 23 DEG C, obtains primary fermentation liquid;
(2) primary fermentation liquid is placed in encloses container fermentation 25 days, leavening temperature is 27 DEG C, obtains primary fermentation liquid;
(3) secondary fermentation liquid is placed in encloses container, ferment 7 months, schlempe sinks naturally, obtains the former wine of Vitis heyneana Roem. et Schult. wine;
(4) after former for Vitis heyneana Roem. et Schult. wine being carried out freezing, lower glue, filtration and sterilization, i.e. finished product.
Claims (6)
1. a making method for Vitis heyneana Roem. et Schult. wine, is characterized in that, comprises the raw material of following parts by weight, Vitis heyneana Roem. et Schult. 80-100 part, sucrose 20-30 part, yeast 3-5 part; Making comprises the following steps:
(1) gone by the Vitis heyneana Roem. et Schult. of fresh mature stalk fragmentation to prepare downy grape juice, add sucrose and sulfurous gas in downy grape juice after, inoculation yeast bacterium, carries out zymamsis, sealing and fermenting 3-5 days, and leavening temperature is 22-25 DEG C, obtains primary fermentation liquid;
(2) primary fermentation liquid is placed in encloses container to ferment 20-30 days, leavening temperature is 25-28 DEG C, obtains primary fermentation liquid;
(3) secondary fermentation liquid is placed in encloses container, fermentation 6-8 month, schlempe sinks naturally, obtains the former wine of Vitis heyneana Roem. et Schult. wine;
(4) after former for Vitis heyneana Roem. et Schult. wine being carried out freezing, lower glue, filtration and sterilization, i.e. finished product.
2. the making method of Vitis heyneana Roem. et Schult. wine according to claim 1, is characterized in that, two described change sulphur add-ons are that every percentage Vitis heyneana Roem. et Schult. adds 0.01-0.03 part sulfurous gas.
3. the making method of Vitis heyneana Roem. et Schult. wine according to claim 1, is characterized in that, described yeast is wine active dry yeast.
4. the making method of Vitis heyneana Roem. et Schult. wine according to claim 1, is characterized in that, is the container of dry oil free through sterilization in described encloses container.
5. the making method of Vitis heyneana Roem. et Schult. wine according to claim 1, is characterized in that, described step (1) leavening temperature controls available cold water drip washing external container, and leavening temperature is controlled at 22-25 DEG C.
6. the making method of Vitis heyneana Roem. et Schult. wine according to claim 1, is characterized in that, described freezing temp is less than-5 degrees Celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510704382.0A CN105316148A (en) | 2015-10-27 | 2015-10-27 | Vitis heyneana wine preparation method |
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| CN201510704382.0A CN105316148A (en) | 2015-10-27 | 2015-10-27 | Vitis heyneana wine preparation method |
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| CN105316148A true CN105316148A (en) | 2016-02-10 |
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| CN201510704382.0A Pending CN105316148A (en) | 2015-10-27 | 2015-10-27 | Vitis heyneana wine preparation method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106222009A (en) * | 2016-08-31 | 2016-12-14 | 广西中天领御酒业有限公司 | A kind of blueberries wine and preparation method thereof |
| CN106350338A (en) * | 2016-08-31 | 2017-01-25 | 广西中天领御酒业有限公司 | Low-alcohol wine and preparation method thereof |
| CN106398939A (en) * | 2016-09-07 | 2017-02-15 | 广西中天领御酒业有限公司 | Brewing method of grape wine |
| CN106434094A (en) * | 2016-08-31 | 2017-02-22 | 广西中天领御酒业有限公司 | Sparkling vitis heyneana wine and preparation method thereof |
| CN106434084A (en) * | 2016-08-31 | 2017-02-22 | 广西中天领御酒业有限公司 | Alcohol-free wine and production method thereof |
| CN106544205A (en) * | 2016-10-25 | 2017-03-29 | 界首市鲜天下家庭农场 | A kind of fermentation process for increasing bouquent |
| CN112694955A (en) * | 2021-01-29 | 2021-04-23 | 广西壮族自治区农业科学院 | Preparation method of Vitis heyneana fruit wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102787038A (en) * | 2012-09-04 | 2012-11-21 | 杨凌葡院酒业高科技有限公司 | Manufacturing method of wild downy grape sparkling wine |
| CN103232913A (en) * | 2013-04-26 | 2013-08-07 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique |
| CN103361224A (en) * | 2013-07-05 | 2013-10-23 | 李爱媛 | Papaya wine and preparation method thereof |
| CN104962426A (en) * | 2015-07-23 | 2015-10-07 | 广西利翔畜牧有限公司 | Jaboticaba wine and brewing method thereof |
-
2015
- 2015-10-27 CN CN201510704382.0A patent/CN105316148A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787038A (en) * | 2012-09-04 | 2012-11-21 | 杨凌葡院酒业高科技有限公司 | Manufacturing method of wild downy grape sparkling wine |
| CN103232913A (en) * | 2013-04-26 | 2013-08-07 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique |
| CN103361224A (en) * | 2013-07-05 | 2013-10-23 | 李爱媛 | Papaya wine and preparation method thereof |
| CN104962426A (en) * | 2015-07-23 | 2015-10-07 | 广西利翔畜牧有限公司 | Jaboticaba wine and brewing method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106222009A (en) * | 2016-08-31 | 2016-12-14 | 广西中天领御酒业有限公司 | A kind of blueberries wine and preparation method thereof |
| CN106350338A (en) * | 2016-08-31 | 2017-01-25 | 广西中天领御酒业有限公司 | Low-alcohol wine and preparation method thereof |
| CN106434094A (en) * | 2016-08-31 | 2017-02-22 | 广西中天领御酒业有限公司 | Sparkling vitis heyneana wine and preparation method thereof |
| CN106434084A (en) * | 2016-08-31 | 2017-02-22 | 广西中天领御酒业有限公司 | Alcohol-free wine and production method thereof |
| CN106398939A (en) * | 2016-09-07 | 2017-02-15 | 广西中天领御酒业有限公司 | Brewing method of grape wine |
| CN106544205A (en) * | 2016-10-25 | 2017-03-29 | 界首市鲜天下家庭农场 | A kind of fermentation process for increasing bouquent |
| CN112694955A (en) * | 2021-01-29 | 2021-04-23 | 广西壮族自治区农业科学院 | Preparation method of Vitis heyneana fruit wine |
| CN112694955B (en) * | 2021-01-29 | 2023-07-28 | 广西壮族自治区农业科学院 | Preparation method of Mao grape fruit wine |
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Application publication date: 20160210 |