CN105907527A - Dry type grape monascus rice wine and brewing method thereof - Google Patents
Dry type grape monascus rice wine and brewing method thereof Download PDFInfo
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- CN105907527A CN105907527A CN201610448361.1A CN201610448361A CN105907527A CN 105907527 A CN105907527 A CN 105907527A CN 201610448361 A CN201610448361 A CN 201610448361A CN 105907527 A CN105907527 A CN 105907527A
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- wine
- monas cuspurpureus
- cuspurpureus went
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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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a dry type grape monascus rice wine and a brewing method thereof, and belongs to the technical field of rice wine brewing. In the monascus rice wine, the content of total anthocyanin ranges from 27.1 mg/L to 61.5 mg/L, the content of resveratrol ranges from 2.14 mg/L to 4.06 mg/L, and the total sugar content is smaller than or equal to 12 g/L. The dry type grape monascus rice wine is prepared by adding red wine fermenting mash in the traditional monascus rice wine brewing process for blended brewing, and the preparing method comprises the steps of monascus rice wine main fermentation, red wine main fermentation, low-temperature circulating blended brewing, plate frame squeezing, ultrafiltration, pottery jar ageing and the like. According to the dry type grape monascus rice wine and the brewing method thereof, skin-bearing grape fermenting mash subjected to ultrahigh-pressure treatment and monascus rice wine main fermenting mash are mixed, the low-temperature circulation fermenting technology is adopted, a proper amount of laccase is added to remove excessive polyphenol, the storage stability of the product is improved, and the dry type grape monascus rice wine is produced.
Description
Technical field
The invention belongs to brewing yellow rice wine technical field, be specifically related to a kind of dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine and brewing method thereof.
Background technology
Monas cuspurpureus Went yellow wine is with Oryza glutinosa as raw material, and Monas cuspurpureus Went is that saccharifying ferment is brewageed and formed, and it is nutritious, is a kind of natural prodcuts, and containing multiple beneficial in the physiologically active ingredient of health, has certain health care, is one of China three big typical case yellow wine.But, owing to taste and the color of traditional rice wine are single, it is impossible to cater to individuality of aesthetics and the demand of health care of masses.
Assembled alcoholic drinks is to be formulated as main, uses various wine base, calls in and various is prepared from perfume, colour generation, taste compound.At present, assembled alcoholic drinks has been applied to the manufacture field of Fructus Vitis viniferae wine of rice fermented with red yeast, such as patent of invention " a kind of Fructus Vitis viniferae wine of rice fermented with red yeast and brewing method thereof " (Publication No.: CN 104726251 A) and patent of invention " brewing method of a kind of blue berry wine of rice fermented with red yeast " (Publication No.: CN 104726252 A) by researcher.But above-mentioned technique is all to add Sucus Vitis viniferae or blueberry juice before main fermentation, can cause the loss of anthocyanin, reduce the organoleptic quality of product during its practical operation；It addition, use Sucus Vitis viniferae or blueberry juice, because of the most fermented, the Ester of the inside is less, can affect the local flavor of Fructus Vitis viniferae Monas cuspurpureus Went yellow wine；Moreover, the protein contained in Sucus Vitis viniferae can form precipitation with the phenols in wine.
Containing resveratrol and anthocyanin in wine, resveratrol has the functions such as antitumor, anti-cardiovascular disease, antioxidation, and anthocyanin, with the fragrance of grape fruit, has defying age, improves immunity, anticancer health care.The present invention uses the method for assembled alcoholic drinks, adds aroma-producing substance Fructus Vitis viniferae in Monas cuspurpureus Went yellow wine；And the Fructus Vitis viniferae belt leather karusen after ultra high pressure treatment and Monas cuspurpureus Went yellow wine main fermentation wine with dregs are carried out mixed wine, cold cycle ferments, and simultaneously by a certain amount of laccase of interpolation to remove the polyphenol of excess, increases the storage-stable of product, reduces bitterness sense, raising palatability.
Summary of the invention
It is an object of the invention to provide a kind of dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine having wine nutritional quality concurrently, it is on the basis of keeping the original local flavor of Monas cuspurpureus Went yellow wine, quality, by increasing anthocyanin and the content of resveratrol, promotes the nutritive value that yellow wine is drunk.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine, its Anthocyanin content is 27.1 ~ 61.5mg/L, and Resveratrol content is 2.14 ~ 4.06mg/L, total sugar content≤12g/L.
Described dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine is to add red wine karusen in the brewing process of tradition Monas cuspurpureus Went yellow wine to carry out mixed wine and be prepared from；Its brewing method comprises the following steps:
1) Monas cuspurpureus Went yellow wine main fermentation: with water, Oryza glutinosa and Monas cuspurpureus Went as primary raw material, after rice dipping, steamed rice and stand meal process, ferments to residual sugar amount≤20g/L in 27 ~ 28 DEG C of cylinders that fall, it is thus achieved that Monas cuspurpureus Went yellow wine karusen；
2) red wine main fermentation: with the Radix seu Herba Tetrastigmatis Hypoglauci of natural maturity as primary raw material, sorted, destemming, broken, ultra high pressure treatment are placed in fermentation tank, add the active dry yeast of Radix seu Herba Tetrastigmatis Hypoglauci weight 2.5%, 4 ~ 5d is processed in 25 ~ 30 DEG C of bottom fermentations, till treating that skin lid sinks, it is thus achieved that red wine karusen；
3) cold cycle is mixed makes: pump in circulation fermentation tank by step 1) gained Monas cuspurpureus Went yellow wine karusen, and it is added to step 2) gained red wine karusen, backward mixed fermentation wine with dregs in add laccase, reduce to 12g/L in 13 ~ 15 DEG C of bottom fermentations to residual sugar amount, stop fermentation；
4) sheet frame squeezing: step 3) gained mixed fermentation wine with dregs sheet frame squeezer is carried out schlempe separation, obtains wine sample；
5) ultrafiltration and pottery altar aging: step 4) obtained wine thereby sample is used after roll-to-roll ultrafiltration membrane ultrafiltration, be placed in cool place, ventilation, humidity be 45 ~ 75% storage wine warehouse in Tao Tan ageing, obtain described Monas cuspurpureus Went yellow wine.
Step 2) in the pressure of ultra high pressure treatment be 250 ~ 300MPa, the process time is 10 ~ 15min；The residual sugar amount of gained red wine karusen is 14 ~ 15g/L.
In step 3), the weight ratio of red wine karusen used and Monas cuspurpureus Went yellow wine karusen is 1:1；The addition of laccase is 150～200U/g；Described circulation fermentation tank uses Venturi tube fermentation tank, and fermentation pattern used is ON cycle pump circulating fermentation 4h after standing for fermentation 8h, so repeats.
Compared with prior art, the present invention has a characteristic that
1, the Fructus Vitis viniferae belt leather karusen after ultra high pressure treatment and Monas cuspurpureus Went yellow wine main fermentation wine with dregs are carried out mixed wine by the present invention, produce dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine, and its anthocyanin content is 27.1 ~ 61.5mg/L, and Resveratrol content is 2.14 ~ 4.04mg/L.
2, the present invention uses cold cycle fermentation technology, and adds a certain amount of laccase polyphenol with removal excess, increases the storage-stable of product, reduces bitterness sense, improves palatability.
3, the present invention is easy and simple to handle, and effect is obvious, it is simple to the big production of industrial automation.
Detailed description of the invention
In order to make content of the present invention easily facilitate understanding, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention is not limited only to this.
Embodiment
1
:
1) Monas cuspurpureus Went yellow wine main fermentation: with water, Oryza glutinosa and Monas cuspurpureus Went as primary raw material, after rice dipping, steamed rice and stand meal process, ferments to residual sugar amount≤20g/L in 27 DEG C of cylinders that fall, it is thus achieved that Monas cuspurpureus Went yellow wine karusen；
2) red wine main fermentation: with the Radix seu Herba Tetrastigmatis Hypoglauci of natural maturity as primary raw material, sorted, destemming, broken after, ultra high pressure treatment 15min under 250MPa, be placed in fermentation tank, add the active dry yeast of Radix seu Herba Tetrastigmatis Hypoglauci weight 2.5%, 5d is processed, till treating that the sinking of skin lid, residual sugar amount are 14g/L, it is thus achieved that red wine karusen in 25 DEG C of bottom fermentations；
3) cold cycle is mixed makes: pump in Venturi tube fermentation tank by step 1) gained Monas cuspurpureus Went yellow wine karusen, and it is added to step 2 by weight 1:1) gained red wine karusen, the amount pressing 150U/g afterwards adds laccase in mixed fermentation wine with dregs, ON cycle pump circulating fermentation 4h after standing for fermentation 8h at 15 DEG C, so repeat, reduce to 12g/L to residual sugar amount, stop fermentation；
4) sheet frame squeezing: step 3) gained mixed fermentation wine with dregs sheet frame squeezer is carried out schlempe separation, obtains wine sample；
5) ultrafiltration and pottery altar aging: step 4) obtained wine thereby sample is used after roll-to-roll ultrafiltration membrane ultrafiltration, be placed in cool place, ventilation, humidity be 45% storage wine warehouse in Tao Tan ageing, obtain dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine.
Embodiment
2
:
1) Monas cuspurpureus Went yellow wine main fermentation: with water, Oryza glutinosa and Monas cuspurpureus Went as primary raw material, after rice dipping, steamed rice and stand meal process, ferments to residual sugar amount≤20g/L in 27 DEG C of cylinders that fall, it is thus achieved that Monas cuspurpureus Went yellow wine karusen；
2) red wine main fermentation: with the Radix seu Herba Tetrastigmatis Hypoglauci of natural maturity as primary raw material, sorted, destemming, broken after, ultra high pressure treatment 10min under 300MPa, be placed in fermentation tank, add the active dry yeast of Radix seu Herba Tetrastigmatis Hypoglauci weight 2.5%, 4d is processed, till treating that the sinking of skin lid, residual sugar amount are 15g/L, it is thus achieved that red wine karusen in 30 DEG C of bottom fermentations；
3) cold cycle is mixed makes: pump in Venturi tube fermentation tank by step 1) gained Monas cuspurpureus Went yellow wine karusen, and it is added to step 2 by weight 1:1) gained red wine karusen, the amount pressing 200U/g afterwards adds laccase in mixed fermentation wine with dregs, ON cycle pump circulating fermentation 4h after standing for fermentation 8h at 13 DEG C, so repeat, reduce to 12g/L to residual sugar amount, stop fermentation；
4) sheet frame squeezing: step 3) gained mixed fermentation wine with dregs sheet frame squeezer is carried out schlempe separation, obtains wine sample；
5) ultrafiltration and pottery altar aging: step 4) obtained wine thereby sample is used after roll-to-roll ultrafiltration membrane ultrafiltration, be placed in cool place, ventilation, humidity be 75% storage wine warehouse in Tao Tan ageing, obtain dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine.
Embodiment
3
:
1) Monas cuspurpureus Went yellow wine main fermentation: with water, Oryza glutinosa and Monas cuspurpureus Went as primary raw material, after rice dipping, steamed rice and stand meal process, ferments to residual sugar amount≤20g/L in 28 DEG C of cylinders that fall, it is thus achieved that Monas cuspurpureus Went yellow wine karusen；
2) red wine main fermentation: with the Radix seu Herba Tetrastigmatis Hypoglauci of natural maturity as primary raw material, sorted, destemming, broken after, ultra high pressure treatment 12min under 280MPa, be placed in fermentation tank, add the active dry yeast of Radix seu Herba Tetrastigmatis Hypoglauci weight 2.5%, 4d is processed, till treating that the sinking of skin lid, residual sugar amount are 14g/L, it is thus achieved that red wine karusen in 28 DEG C of bottom fermentations；
3) cold cycle is mixed makes: pump in Venturi tube fermentation tank by step 1) gained Monas cuspurpureus Went yellow wine karusen, and it is added to step 2 by weight 1:1) gained red wine karusen, the amount pressing 180U/g afterwards adds laccase in mixed fermentation wine with dregs, ON cycle pump circulating fermentation 4h after standing for fermentation 8h at 14 DEG C, so repeat, reduce to 12g/L to residual sugar amount, stop fermentation；
4) sheet frame squeezing: step 3) gained mixed fermentation wine with dregs sheet frame squeezer is carried out schlempe separation, obtains wine sample；
5) ultrafiltration and pottery altar aging: step 4) obtained wine thereby sample is used after roll-to-roll ultrafiltration membrane ultrafiltration, be placed in cool place, ventilation, humidity be 65% storage wine warehouse in Tao Tan ageing, obtain dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine.
Being detected by the finished product that embodiment 1～embodiment 3 prepare, wherein alcoholic strength, amino-acid nitrogen, total sugar, total acid and pH value are measured with reference to GB GB/T13662-2008 method；The mensuration reference literature of Anthocyanin content (Chen Xi, Zhou little Ping, Han Shunyu, etc. HPLC measures anthocyanin [J] in Fructus Vitis viniferae and wine. spectrographic laboratory, and 2013 (4): 1704-1709)；The mensuration reference literature of Resveratrol content (Chai Juhua, Sun Xiaowei, Cui Yanzhi, etc. HPLC measures the content [J] of resveratrol in wines. food research and development, and 2014 (11): 106-110), it the results are shown in Table 1.
The physical and chemical index of the different embodiment of table 1
As seen from Table 1, meeting the light dry yellow wine standard of GB GB/T13662-2008 regulation by the physical and chemical index of the Monas cuspurpureus Went yellow wine of the inventive method brew, wherein Anthocyanin content is 27.1～61.5mg/L, and Resveratrol content is 2.14～4.06mg/L.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent and modification, all should belong to the covering scope of the present invention.
Claims (8)
1. a dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine, it is characterised in that: in described Monas cuspurpureus Went yellow wine, Anthocyanin content is 27.1 ~ 61.5mg/L, and Resveratrol content is 2.14 ~ 4.06mg/L, total sugar content≤12g/L.
2. the brewing method of a kind such as dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine the most according to claim 1, it is characterised in that: in the brewing process of tradition Monas cuspurpureus Went yellow wine, add red wine karusen carry out mixed wine, prepare described dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine.
The brewing method of dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine the most according to claim 2, it is characterised in that: comprise the following steps:
1) Monas cuspurpureus Went yellow wine main fermentation: with water, Oryza glutinosa and Monas cuspurpureus Went as primary raw material, after rice dipping, steamed rice and stand meal process, ferments to residual sugar amount≤20g/L in 27 ~ 28 DEG C of cylinders that fall, it is thus achieved that Monas cuspurpureus Went yellow wine karusen；
2) red wine main fermentation: with the Radix seu Herba Tetrastigmatis Hypoglauci of natural maturity as primary raw material, sorted, destemming, broken, ultra high pressure treatment are placed in fermentation tank, add the active dry yeast of Radix seu Herba Tetrastigmatis Hypoglauci weight 2.5%, 4 ~ 5d is processed in 25 ~ 30 DEG C of bottom fermentations, till treating that skin lid sinks, it is thus achieved that red wine karusen；
3) cold cycle is mixed makes: by step 1) gained Monas cuspurpureus Went yellow wine karusen pump to circulation fermentation tank, and it is added to step 2) gained red wine karusen, backward mixed fermentation wine with dregs in add laccase, reduce to 12g/L in 13 ~ 15 DEG C of bottom fermentations to residual sugar amount, stop fermentation；
4) sheet frame squeezing: step 3) gained mixed fermentation wine with dregs sheet frame squeezer is carried out schlempe separation, obtains wine sample；
5) ultrafiltration and pottery altar aging: step 4) obtained wine thereby sample is used after roll-to-roll ultrafiltration membrane ultrafiltration, be placed in cool place, ventilation, humidity be 45 ~ 75% storage wine warehouse in Tao Tan ageing, obtain described Monas cuspurpureus Went yellow wine.
The brewing method of dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine the most according to claim 3, it is characterised in that: step 2) in the pressure of ultra high pressure treatment be 250 ~ 300MPa, the process time is 10 ~ 15min.
The brewing method of dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine the most according to claim 3, it is characterised in that: step 2) in the residual sugar amount of gained red wine karusen be 14 ~ 15g/L.
The brewing method of dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine the most according to claim 3, it is characterised in that: in step 3), the weight ratio of red wine karusen used and Monas cuspurpureus Went yellow wine karusen is 1:1.
The brewing method of dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine the most according to claim 3, it is characterised in that: in step 3), the addition of laccase is 150～200U/g.
8.
The brewing method of dry type Fructus Vitis viniferae Monas cuspurpureus Went yellow wine according to claim 3, it is characterised in that: circulation fermentation tank described in step 3) uses Venturi tube fermentation tank, and fermentation pattern used is ON cycle pump circulating fermentation 4h after standing for fermentation 8h, so repeats.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109234109A (en) * | 2018-11-22 | 2019-01-18 | 上海金枫酒业股份有限公司 | The preparation method of low-alcohol rice wine |
| CN109929709A (en) * | 2018-11-26 | 2019-06-25 | 广东介喝酒业股份有限公司 | A kind of mixed preparation method for steaming rich Jie's wine of rice grape |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109234109A (en) * | 2018-11-22 | 2019-01-18 | 上海金枫酒业股份有限公司 | The preparation method of low-alcohol rice wine |
| CN109929709A (en) * | 2018-11-26 | 2019-06-25 | 广东介喝酒业股份有限公司 | A kind of mixed preparation method for steaming rich Jie's wine of rice grape |
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| CN105907527B (en) | 2019-12-20 |
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