CN105441245A - Wine brewing method - Google Patents
Wine brewing method Download PDFInfo
- Publication number
- CN105441245A CN105441245A CN201410503315.8A CN201410503315A CN105441245A CN 105441245 A CN105441245 A CN 105441245A CN 201410503315 A CN201410503315 A CN 201410503315A CN 105441245 A CN105441245 A CN 105441245A
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- grape
- wine
- fermentation
- secondary fermentation
- brew method
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Abstract
The invention discloses a wine brewing method. The wine adopts grapes, rock sugar, and baijiu made by the traditional process as main raw materials, and is prepared by acceptance inspection, pretreatment, fermented material blending, fermentation, sealed aging, clarification treatment, filtering, canning and other steps. The wine brewing method provided by the invention has simple making process and is easy to operate, and the wine brewed by the method provided by the invention has full and mellow taste, also has the functions of softening blood vessels, lowering high blood pressure, resisting fatigue, enhancing human body immunity and the like, and is the top grade product of daily health care.
Description
[technical field]
The invention belongs to field of alcoholic drink producing technology, specifically a kind of brew method vinous.
[background technology]
Grape wine is one of fruit wine be loved by the people always, with the grape wine that grape brew goes out there is anti-oxidant, anti-aging, easyproization blood vessel, reduce hypertensive ability be known as by people the king of fruit wine, but the grape wine mouthfeel that market business sells is pained, grape wine content is low, is not easy to the health-care effect reaching human body.People think oneself brew, but the grape wine complicated operation of brew traditionally, cost are comparatively large, are not easy to family's brew.
[summary of the invention]
For the deficiency of above-mentioned existence, the invention provides a kind of brew method vinous.
The invention provides a kind of brew method vinous, technical scheme realizes as follows:
A kind of brew method vinous, it is characterized in that being made up of the raw material of following weight parts: grape 3 parts, 1 part, rock sugar, white wine 5 parts, making step is as follows:
A) raw material is checked and accepted: with fresh harvesting, without rotting, rotten grape is qualified grape;
B) pre-treatment: cleaned by grape use water, then put into W-Gum, soaks with cold water, pulls out clean after several minutes, and W-Gum can play the function of sterilization and decontamination;
C) dry: clean grape is drenched moisture, puts and dry in the cool;
D) unstrained spirits parison system: grape, rock sugar, white wine become unstrained spirits material with the weight of 3:1:5;
E) Primary Fermentation: unstrained spirits material good for proportioning is loaded in fermentor tank, fermentation 2-3 month;
F) be separated: Primary Fermentation terminates to be separated skin slag immediately, filter with gauze, carclazyte cloth or other stainless steel equipments, skin slag is separated with fermented liquid, skin slag is squeezed, must squeeze the juice;
G) secondary fermentation: squeeze the juice together with merging with fermented liquid and carry out secondary fermentation, secondary fermentation time controling completed in 1 week, and residual sugar content is terminal below 0.3%;
H) clarifying treatment: secondary fermentation, after a week, is waited to clarify, refiltered;
I) tinning: by the work in-process wine through clarification, filtration, storage 2-3 month wine that gets product.
The above grape with fresh harvesting, without rotting, rotten grape is qualified grape, preferred wild grape is optimum feed stock; The fermentor tank plastic tank, bag or the stainless steel vessel splendid attire that do not leak, must not use ferrous products; Fermentor tank needs through high-temp sterilizing.
[embodiment]
Embodiment, using grape, rock sugar, white wine as main raw material, adopts following steps to obtain:
1, new fresh grape 30 kilograms is got, 10 kilograms, rock sugar, white wine 50 kilograms.
2, concrete implementation step:
A) raw material is checked and accepted: with fresh harvesting, without rotting, rotten grape is qualified grape;
B) pre-treatment: cleaned by grape use water, then put into W-Gum, soaks with cold water, pulls out clean after several minutes, and W-Gum can play the function of sterilization and decontamination;
C) dry: clean grape is drenched moisture, puts and dry in the cool;
D) unstrained spirits parison system: grape, rock sugar, white wine become unstrained spirits material with the weight of 3:1:5;
E) Primary Fermentation: unstrained spirits material good for proportioning is loaded in fermentor tank, fermentation 2-3 month;
F) be separated: Primary Fermentation terminates to be separated skin slag immediately, filter with gauze, carclazyte cloth or other stainless steel equipments, skin slag is separated with fermented liquid, skin slag is squeezed, must squeeze the juice;
G) secondary fermentation: squeeze the juice together with merging with fermented liquid and carry out secondary fermentation, secondary fermentation time controling completed in 1 week, and residual sugar content is terminal below 0.3%;
H) clarifying treatment: secondary fermentation, after a week, is waited to clarify, refiltered;
I) tinning: by the work in-process wine through clarification, filtration, storage 2-3 month wine that gets product.
The above grape with fresh harvesting, without rotting, rotten grape is qualified grape, preferred wild grape is optimum feed stock; The fermentor tank plastic tank, bag or the stainless steel vessel splendid attire that do not leak, must not use ferrous products; Fermentor tank needs through high-temp sterilizing.
After tested, adopt the grape wine of brew of the present invention, manufacture craft is simple, and easy handling, wants to drink and make at any time.And the grape wine mouthfeel adopting brew of the present invention to go out is full, aromatic, it has easyproization blood vessel, reduces hypertension, antifatigue, strengthens the functions such as body immunity, is the top grade of daily life health care.
Claims (4)
1. a brew method vinous, it is characterized in that being made up of the raw material of following weight parts: grape 3 parts, 1 part, rock sugar, white wine 5 parts, making step is as follows:
1) raw material is checked and accepted: with fresh harvesting, without rotting, rotten grape is qualified grape;
2) pre-treatment: cleaned by grape use water, then put into W-Gum, soaks with cold water, pulls out clean after several minutes, and W-Gum can play the function of sterilization and decontamination;
3) dry: clean grape is drenched moisture, puts and dry in the cool;
4) unstrained spirits parison system: grape, rock sugar, white wine become unstrained spirits material with the weight of 3:1:5;
5) Primary Fermentation: unstrained spirits material good for proportioning is loaded in fermentor tank, fermentation 2-3 month;
6) be separated: after Primary Fermentation terminates, be separated skin slag immediately, filter with gauze, carclazyte cloth or other stainless steel equipments, skin slag is separated with fermented liquid, skin slag is squeezed, must squeeze the juice;
7) secondary fermentation: squeeze the juice together with merging with fermented liquid and carry out secondary fermentation, secondary fermentation time controling completed in 1 week, and residual sugar content is terminal below 0.3%;
8) clarifying treatment: secondary fermentation, after a week, is waited to clarify, refiltered;
9) tinning: by the work in-process wine through clarification, filtration, storage 2-3 month wine that gets product.
2. a kind of brew method vinous as claimed in claim 1, is characterized in that, with fresh harvesting, without rotting, rotten grape is qualified grape, preferred wild grape is optimum feed stock.
3. a kind of brew method vinous as claimed in claim 1, is characterized in that, described the fermentor tank plastic tank, bag or the stainless steel vessel splendid attire that do not leak, must not use ferrous products.
4. a kind of brew method vinous as claimed in claim 1, it is characterized in that, described fermentor tank needs through high-temp sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410503315.8A CN105441245A (en) | 2014-09-27 | 2014-09-27 | Wine brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410503315.8A CN105441245A (en) | 2014-09-27 | 2014-09-27 | Wine brewing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105441245A true CN105441245A (en) | 2016-03-30 |
Family
ID=55551894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410503315.8A Pending CN105441245A (en) | 2014-09-27 | 2014-09-27 | Wine brewing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105441245A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110760424A (en) * | 2019-11-14 | 2020-02-07 | 潘训伟 | Grape wine and preparation method thereof |
| CN110819488A (en) * | 2019-12-03 | 2020-02-21 | 湖北工业大学 | Brewing method of wild grape wine |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02186975A (en) * | 1989-01-12 | 1990-07-23 | Reizo Zushi | Post-processing of liquor characterized by adding red beefsteak plant |
| CN1415726A (en) * | 2002-08-29 | 2003-05-07 | 张艳红 | Bottled air grape wine by natural curing |
| CN101319176A (en) * | 2008-05-28 | 2008-12-10 | 王国君 | Wild mountain grape wine and preparation method thereof |
| CN101486958A (en) * | 2009-02-18 | 2009-07-22 | 王华涛 | Process for brewing Zizhenxiang wine |
| CN102876529A (en) * | 2012-10-10 | 2013-01-16 | 罗寀宾 | Production method of wine |
| CN102899214A (en) * | 2012-11-14 | 2013-01-30 | 俞爱平 | Method for brewing dry red wine |
-
2014
- 2014-09-27 CN CN201410503315.8A patent/CN105441245A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02186975A (en) * | 1989-01-12 | 1990-07-23 | Reizo Zushi | Post-processing of liquor characterized by adding red beefsteak plant |
| CN1415726A (en) * | 2002-08-29 | 2003-05-07 | 张艳红 | Bottled air grape wine by natural curing |
| CN101319176A (en) * | 2008-05-28 | 2008-12-10 | 王国君 | Wild mountain grape wine and preparation method thereof |
| CN101486958A (en) * | 2009-02-18 | 2009-07-22 | 王华涛 | Process for brewing Zizhenxiang wine |
| CN102876529A (en) * | 2012-10-10 | 2013-01-16 | 罗寀宾 | Production method of wine |
| CN102899214A (en) * | 2012-11-14 | 2013-01-30 | 俞爱平 | Method for brewing dry red wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110760424A (en) * | 2019-11-14 | 2020-02-07 | 潘训伟 | Grape wine and preparation method thereof |
| CN110819488A (en) * | 2019-12-03 | 2020-02-21 | 湖北工业大学 | Brewing method of wild grape wine |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160330 |