CN105754773A - Production method of Hutai grape liqueur - Google Patents
Production method of Hutai grape liqueur Download PDFInfo
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- CN105754773A CN105754773A CN201610306521.9A CN201610306521A CN105754773A CN 105754773 A CN105754773 A CN 105754773A CN 201610306521 A CN201610306521 A CN 201610306521A CN 105754773 A CN105754773 A CN 105754773A
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- China
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- liqueur
- production method
- described step
- vitis viniferae
- fructus vitis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
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- General Engineering & Computer Science (AREA)
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- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of wine making, in particular to a production method of Hutai grape liqueur. The Hutai grape liqueur produced by the method sufficiently represents the characteristics of Hutai grapes, and fruit wine which is rich in fruity flavor, moderate in sour and sweet degrees and high in alcohol content is made, so that not only are the kinds of the liqueur enriched, but also the economic value of the Hutai grapes is increased. The production method disclosed by the invention comprises the following steps: (1) monitoring the maturity of grapes; (2) harvesting and sorting raw materials namely grapes; (3) removing stems, breaking the sorted grapes without the stems, performing canning, and adding SO2; (4) adding edible alcohol and performing immersing; (5) performing separation squeezing; (6) performing aging; (7) performing clarification and stabilization treatment; (8) performing filling, sealing caps, performing labeling, and performing packing and warehousing.
Description
One, technical field:
The present invention relates to brewing technical field, be specifically related to the production method of a kind of family too Fructus Vitis viniferae liqueur.
Two, background technology:
Liqueur is the transliteration of English Liqueur, it is using neutral wines such as brandy, whiskey, Lang Mu, gin, vodka or wines as base liquor, it is subsequently adding fruit juice and syrup, soak various fruit or spice berry again, it is made through processes such as distillation, immersion, infusions, it at least contains the honey of 2.5%, and honey can be sugar or Mel.
The flavor material that liqueur adopts is very strange, modal point two big class a: class is fruit, and another kind of is other plant beyond fruit.Due to liqueur fragrant, taste is sweet and refreshing, and the content of sugar is higher, and proportion is relatively big, so, it is particularly suitable for individually drinking after meal, or in order to allocate the cocktail of various gradation, or as the cooking and dessert wine processed, and there is the health-care effect such as stomach function regulating, refreshment.
Liqueur taste is aromatic, softness beautiful in colour, and its kind is more, mainly has following a few class: citrus liqueur, Fructus Pruni pseudocerasi class liqueur, Fructus Persicae class liqueur, milk oils liqueur, Rhizoma et radix valerianae class liqueur, coffee-type liqueur.Except above-mentioned several very significant wine product of big class flavor characteristics, also have other a variety of liqueurs shown unique characteristics.
Fructus Vitis viniferae liqueur be add grape brandy, edible ethanol or Fructus Vitis viniferae ethanol and concentration wine in the wine (total wine degree vinous is at more than 12v%), containing caramel Sucus Vitis viniferae, white sugar etc., make the alcoholic strength of finished product reach 15.0%-22.0%(volume fraction).
At present, making Fructus Vitis viniferae liqueur uses multiple grape variety to mix, it does not have use single grape variety, it is thus impossible to highlight the grape variety impact on Fructus Vitis viniferae liqueur.And it practice, grape variety is one of key factor affecting Fructus Vitis viniferae liqueur quality.
Three, summary of the invention
The production method providing a kind of family too Fructus Vitis viniferae liqueur of the present invention, has fully demonstrated the feature of family too Fructus Vitis viniferae with the product that a process for preparing, and has brewed that the smell of fruits is very sweet, sour and sweet palatability, the fruit wine of higher wine degree, not only enriches the kind of liqueur, more improves the economic worth of family too Fructus Vitis viniferae.
For achieving the above object, the technical solution used in the present invention is: the production method of a kind of family too Fructus Vitis viniferae liqueur, it is characterised in that: described production method is: (1) grape maturity degree is monitored；(2) raw material is gathered sorting；(3) destemming crushes, tinning, adds SO2；(4) add edible ethanol to impregnate；(5) squeezing is separated；(6) aging；(7) clarification, disposal of stability；(8) vanning warehouse-in after fill, sealing cap, labeling.
Described step (1) grape maturity degree monitoring: grape fruit is carried out the mensuration of reducing sugar and total acid, manually gathers when sugar-acid ratio >=20；
Described step (2) raw material is gathered sorting: remove decayed fruit, Fructus Canarii and leaves impurity；
Described step (3) destemming crushes, tinning, adds SO2: after broken for fruit destemming, enter tank, add the SO of 60 ~ 80mg/L simultaneously2；
Described step (4) is added edible ethanol and is impregnated: dipping temperature is 18～20 DEG C, and dip time is 7～10 days, and rectification degree, to 18%vol, to stir 1 time every day in dipping process；
Described step (5) separates squeezing: expressing process can not be too big with strength, it is prevented that crush Semen Vitis viniferae, incorporates tannin inferior, affects the quality of wine；
Described step (6) aging: low temperature aging at 4 DEG C, regularly turns tank in traditional aging process, removes precipitation；
Described step (7) is clarified, disposal of stability: wants clarification naturally before bottling, again through disposal of stability, can be bottled through membrane filtration by the wine of clear stable.
Described Fructus Vitis viniferae is family too No. eight Fructus Vitis viniferaes.
Described is regularly 1 month.
Compared with prior art, the invention have the advantages that and effect: the present invention feature according to family too Fructus Vitis viniferae, have developed the manufacture method of liqueur so that family too liqueur is royal purple, and the smell of fruits is very sweet, and wine body is mellow, sour-sweet coordination is enjoyed endless aftertastes after drink.
The present invention not only increases the new way of family too grape fruit processing and utilization, more enriches the kind of drinks, provides more choices to people's consumption.
Four, accompanying drawing explanation
Fig. 1 is present invention process flow chart.
Five, detailed description of the invention:
Family too No. eight Fructus Vitis viniferaes be China's In Shanxi Area selection-breeding eat wine brewing new varieties of holding concurrently, fruit ear neat and consistent, column type, average spike weight 500-800g raw.Fruit grain is big, purple, sugar content 17.3%, and mouthfeel is good, thick flavor, and appearance luster is bright-coloured, storage tolerance.Fructus Vitis viniferae and the quality made wine are good.
Family too grape fruit is compared with most of viniferas, and sugar content is similar, acid content is higher, crushing juice rate is higher, and fruit total phenols and aroma substance enrich, and processing quality and flavor quality are good.
The preparation method of a kind of family of the present invention too production method of Fructus Vitis viniferae liqueur is:
(1) grape maturity degree monitoring；(2) raw material is gathered sorting；(3) destemming crushes, tinning, adds SO2；(4) add edible ethanol to impregnate；(5) squeezing is separated；(6) aging；(7) clarification, disposal of stability；(8) vanning warehouse-in after fill, sealing cap, labeling.
Described step (1) grape maturity degree monitoring: grape fruit is carried out the mensuration of reducing sugar and total acid, manually gathers when sugar-acid ratio >=20；
Described step (2) raw material is gathered sorting: remove decayed fruit, Fructus Canarii and leaves impurity；
Described step (3) destemming crushes, tinning, adds SO2: after broken for fruit destemming, enter tank, add the SO of 60 ~ 80mg/L simultaneously2；
Described step (4) is added edible ethanol and is impregnated: dipping temperature is 18～20 DEG C, and dip time is 7～10 days, and rectification degree, to 18%vol, to stir 1 time every day in dipping process；
Described step (5) separates squeezing: expressing process can not be too big with strength, it is prevented that crush Semen Vitis viniferae, incorporates tannin inferior, affects the quality of wine；
Described step (6) aging: low temperature aging at 4 DEG C, regularly turns tank in traditional aging process, removes precipitation；
Described step (7) is clarified, disposal of stability: wants clarification naturally before bottling, again through disposal of stability, can be bottled through membrane filtration by the wine of clear stable.
Described Fructus Vitis viniferae is family too No. eight Fructus Vitis viniferaes.
Described is regularly 1 month.
The family that the present invention brewages is Fructus Vitis viniferae liqueur sugar content 183.6g/L too, acid content 5.3g/L (in tartaric acid), and wine degree is 18.2%vol, and the smell of fruits is very sweet, and wine body is mellow, and sour-sweet coordination is enjoyed endless aftertastes after drink.
Claims (4)
1. the production method of a family too Fructus Vitis viniferae liqueur, it is characterised in that: described production method is: (1) grape maturity degree is monitored；(2) raw material is gathered sorting；(3) destemming crushes, tinning, adds SO2；(4) add edible ethanol to impregnate；(5) squeezing is separated；(6) aging；(7) clarification, disposal of stability；(8) vanning warehouse-in after fill, sealing cap, labeling.
2. the production method of a kind of family according to claim 1 too Fructus Vitis viniferae liqueur, it is characterised in that:
Described step (1) grape maturity degree monitoring: grape fruit is carried out the mensuration of reducing sugar and total acid, manually gathers when sugar-acid ratio >=20；
Described step (2) raw material is gathered sorting: remove decayed fruit, Fructus Canarii and leaves impurity；
Described step (3) destemming crushes, tinning, adds SO2: after broken for fruit destemming, enter tank, add the SO of 60 ~ 80mg/L simultaneously2；
Described step (4) is added edible ethanol and is impregnated: dipping temperature is 18～20 DEG C, and dip time is 7～10 days, and rectification degree, to 18%vol, to stir 1 time every day in dipping process；
Described step (5) separates squeezing: expressing process can not be too big with strength, it is prevented that crush Semen Vitis viniferae, incorporates tannin inferior, affects the quality of wine；
Described step (6) aging: low temperature aging at 4 DEG C, regularly turns tank in traditional aging process, removes precipitation；
Described step (7) is clarified, disposal of stability: wants clarification naturally before bottling, again through disposal of stability, can be bottled through membrane filtration by the wine of clear stable.
3. the production method of a kind of family according to claim 1 and 2 too Fructus Vitis viniferae liqueur, it is characterised in that: described Fructus Vitis viniferae is family too No. eight Fructus Vitis viniferaes.
4. the production method of a kind of family according to claim 3 too Fructus Vitis viniferae liqueur, it is characterised in that: described is regularly 1 month.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610306521.9A CN105754773A (en) | 2016-05-11 | 2016-05-11 | Production method of Hutai grape liqueur |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610306521.9A CN105754773A (en) | 2016-05-11 | 2016-05-11 | Production method of Hutai grape liqueur |
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| CN105754773A true CN105754773A (en) | 2016-07-13 |
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| CN201610306521.9A Pending CN105754773A (en) | 2016-05-11 | 2016-05-11 | Production method of Hutai grape liqueur |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001061463A (en) * | 1999-08-31 | 2001-03-13 | Yoshiya Sano | Fermented grape liquid, its production and liqueur comprising fermented grape liquid added thereto |
| CN102443506A (en) * | 2011-12-08 | 2012-05-09 | 西北农林科技大学 | Manufacturing method of Hutai pink wine |
| CN104560513A (en) * | 2014-12-25 | 2015-04-29 | 西北农林科技大学 | Preparation method for grape liqueur |
-
2016
- 2016-05-11 CN CN201610306521.9A patent/CN105754773A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001061463A (en) * | 1999-08-31 | 2001-03-13 | Yoshiya Sano | Fermented grape liquid, its production and liqueur comprising fermented grape liquid added thereto |
| CN102443506A (en) * | 2011-12-08 | 2012-05-09 | 西北农林科技大学 | Manufacturing method of Hutai pink wine |
| CN104560513A (en) * | 2014-12-25 | 2015-04-29 | 西北农林科技大学 | Preparation method for grape liqueur |
Non-Patent Citations (4)
| Title |
|---|
| 徐莹: "《发酵食品学》", 31 August 2011, 郑州大学 * |
| 李洪亮，等: "国内外利口酒的生产现状及生产方法", 《食品与药品》 * |
| 田淑芬: "《葡萄新品种介绍与栽培技术》", 31 March 2012, 天津科技翻译出版公司 * |
| 袁惠新，等: "《食品加工与保藏技术》", 29 February 2000, 化学工业出版社 * |
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Application publication date: 20160713 |