CN106148129A - A kind of flower and fruit wine and preparation method thereof - Google Patents
A kind of flower and fruit wine and preparation method thereof Download PDFInfo
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- CN106148129A CN106148129A CN201610750279.4A CN201610750279A CN106148129A CN 106148129 A CN106148129 A CN 106148129A CN 201610750279 A CN201610750279 A CN 201610750279A CN 106148129 A CN106148129 A CN 106148129A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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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
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Abstract
The invention discloses a kind of flower and fruit wine and preparation method thereof, belong to technique for making wine field.Described flower and fruit wine is formed by weight being mixed with for 1:4 6 by soaking wine and fermented wine.Processing rose, Jasmine, durian peel and Grape Skin first with pectase and cellulase, adding high spirit to soak, the active ingredient of plant can be rapidly dissolved in alcohol in high concentration；Adding peach gum in soaking wine, peach gum has high medical value, has enough water solubilitys and viscosity simultaneously, and the viscosity that can improve wine improves mouthfeel；Mixing grape berry and longan pulp and carrying out ferment wine brewing, its vinosity is enriched mellow；Finally mixing soaking wine and fermented wine and carrying out secondary fermentation and ageing, the nutritional labeling of efficient balance wine and mouthfeel, the flower and fruit wine of preparation has effect of health and beauty.
Description
[technical field]
The present invention relates to technique for making wine field, be specifically related to a kind of flower and fruit wine and preparation method thereof.
[background technology]
Plant polyphenol kind be widely present in plant flowers, really, in the position such as stem, root, shell, be a kind of potent antioxidants, energy
Remove people's interior free yl, there is anti-cancer, effect anticancer and for cancer, but during brewing fruit wine, too much polyphenol thing
Matter can produce inhibitory action to yeast, affects the quality of fermentation rate and wine.
Grape wine is a kind of most common fruit wine, and its mellow mouthfeel and abundant nutrition are liked by ordinary populace, especially
Optimal with red wine, red wine is with specific grape variety as raw material, whole fruit squeeze broken after put into together in fermentation tank, Jing Guofa
Ferment, second time fermentation and ageing are prepared from, and its pericarp contains abundant anthocyanidin, tannin and resveratrol, is Polyphenols
Composition, anthocyanidin is a kind of potent antioxidants, and resveratrol can reduce blood viscosity, and anti-platelet clotting and blood vessel relax
, antithrombotic, to coronary heart disease, ischemic heart disease, high fat of blood all has preventive and therapeutic effect, additionally it is possible to pre-preventing tumor is formed.
Arillus longan is fermented brewages into wine of longan, has enriching yin and nourishing kidney, nourishing blood and tranquilization, effect of benefit lean intelligence, to poor appetite, insomnia
Forgetful, neurasthenia, anaemia are sallow, insufficiency of the spleen and all diseases of postpartum edema anemia have certain health-care effect；Rose is to work of regulating the flow of vital energy
Blood, soothing liver-qi stagnation have a good curative effect, and also have auxiliary for stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, food diseases such as evil, irregular menstruation, stable damage of vomitting less
Helping curative effect, Jasmine gives off a strong fragrance and has pungent, sweet, cool, clearing heat and detoxicating, dampness removing effect；Durian peel has very high medical value,
There is heat-clearing and fire-reducing, moisten yin-nourishing, skin makeup, the dermopathic effect for the treatment of；Peach gum contains galactolipin, rhamnose, a-glucuronic acid
Deng, for the common medicine controlling urolithiasis, blood drenches, and can benefit gas and blood, quench the thirst, diabetes, calculosis can be controlled, have enough water-soluble
Property and viscosity.
[content of the invention]
It is an object of the invention to: for the problem of above-mentioned existence, a kind of flower and fruit wine and preparation method thereof, first profit are provided
With pectase and cellulase, rose, Jasmine, durian peel and Grape Skin are processed, add high spirit to soak, plant
The active ingredient of thing can be rapidly dissolved in alcohol in high concentration；Adding peach gum in soaking wine, peach gum has high medicinal valency
Value, has enough water solubilitys and viscosity simultaneously, and the viscosity that can improve wine improves mouthfeel；Grape berry and longan pulp are mixed
Conjunction carries out ferment wine brewing, and its vinosity is enriched mellow；Finally soaking wine and fermented wine are mixed and carry out secondary fermentation and ageing, effectively
Nutritional labeling and the mouthfeel of wine are equalized.The present invention will be enriched in the flower of plant polyphenol and shell soaks alcoholic in high spirit,
Effectively increase the leaching rate of nutritional labeling, individually carry out fermentation wine-making with pulp, fermenting speed and the matter of wine can be improved
Amount, adds peach gum can improve the viscosity of wine, improves the mouthfeel of wine, and the flower and fruit wine of preparation has effect of health and beauty, and mouth
Ganfeng is rich.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of flower and fruit wine, is formed by weight being mixed with for 1:4-6 by soaking wine and fermented wine；
Described soaking wine includes that the component of following parts by weight is made: white wine 2000-4000 part, rose 100-150 part,
Jasmine 100-150 part, durian peel 100-150 part, Grape Skin 500-1000 part, peach gum 10-15 part, pectase 2-5 part, fiber
Element enzyme 5-10 part and lemon juice 1-5 part；Described fermented wine includes that the component of following parts by weight is made: longan pulp 3000-
5000 parts, grape berry 3000-5000 part and yeast 5-10 part.
Further, the number of degrees of described white wine are 50-60 degree.
Further, the moisture content of described rose, Jasmine and durian peel is 15-18%；Described durian peel is to choose
White flexible portion position in shell.
Further, described grape be Cabernet Sauvignon, Cabernet franc, Merlot, beauty makes, Cabernet Gernischt and black product are happy one or
Two or more compositions.
Further, described soaking wine includes the component of following parts by weight: white wine 3000-3500 part, rose 120-
130 parts, Jasmine 120-130 part, durian peel 120-130 part, Grape Skin 700-800 part, peach gum 12-13 part, pectase 3-4
Part, cellulase 6-8 part and lemon juice 2-4 part；Described fermented wine includes the component of following parts by weight: longan pulp 4000-
4500 parts, grape berry 4000-4500 part and yeast 6-8 part.
The present invention also provides the preparation method of a kind of described flower and fruit wine, comprises the steps:
(1) 100-150 part durian peel, 100-150 part rose, 100-150 part Jasmine, 500-1000 part uva are taken
After skin, 2-5 part pectase, 5-10 part cellulase and 1-5 part lemon juice mix, 35-45 DEG C is placed 4-6 hour,
Adding 2000-4000 part white wine and 10-15 part peach gum to seal to soak 15-30 days, wine liquid is clarified in sucking-off, extrudes wine liquid in schlempe
Filter and mix with above-mentioned wine liquid, be soaking wine；
(2) shelling fresh longan stoning, taking 3000-5000 part longan pulp, after pulverizing, boiling 20-30 minute, pours into
After fermentation tank is cooled to 25-35 DEG C, adds 3000-5000 part grape berry and 5-10 part yeast, stay 1/4-1/2 volume, build
Lid simultaneously stays blow vent, carry out at 25-35 DEG C fermentation 5-8 days, sucking-off clarify wine liquid, by schlempe wine liquid extrusion filter with upper
Stating the mixing of wine liquid, being fermented wine, fermentation for the first time completes；
(3) mixing soaking wine liquid and fermentating wine in 1:4-6 ratio, tinning simultaneously stays 1/10 volume to seal, at 18-
20 DEG C preserve 15-20 days, carry out second time and ferment；
(4) bottle is filled in the clarification wine liquid sucking-off completing fermenting for the second time, seals and preserves, is the flower and fruit wine of the present invention.
Preferably, when the fermentation of described first time is carried out 2-3 days, need stir every day 2-3 time.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows: the present invention is first with pectin
Rose, Jasmine, durian peel and Grape Skin are processed by enzyme and cellulase, add high spirit to soak, having of plant
Effect composition can be rapidly dissolved in alcohol in high concentration；Adding peach gum in soaking wine, peach gum has high medical value, simultaneously
Having enough water solubilitys and viscosity, the viscosity that can improve wine improves mouthfeel；Grape berry and longan pulp are mixed and carries out
Ferment wine brewing, its vinosity is enriched mellow；Finally soaking wine and fermented wine are mixed and carry out secondary fermentation and ageing, efficient balance
The nutritional labeling of wine and mouthfeel.The present invention will be enriched in the flower of plant polyphenol and shell soaks alcoholic in high spirit, effectively carries
The high leaching rate of nutritional labeling, individually carries out fermentation wine-making, can effectively improve fermenting speed and the quality of wine, add with pulp
Entering peach gum and can improving the viscosity of wine, improve the mouthfeel of wine, the flower and fruit wine of preparation has effect of health and beauty, and mouthfeel is rich
Rich.
[detailed description of the invention]
Make the explanation carrying out further below in conjunction with specific embodiment to technical scheme.
Embodiment 1
Take 100 parts of durian peels, 100 parts of roses, 100 parts of Jasmines, 500 parts of grape pomaces, 2 parts of pectases, 5 parts of fibers
Element enzyme and 1 portion of lemon juice, after mixing, place 6 hours in 35 DEG C, adds 2000 parts of white wine and 10 parts of peach gums to seal and soak
30 days, wine liquid was clarified in sucking-off, filters wine liquid extrusion in schlempe and mixes with above-mentioned wine liquid, is soaking wine liquid；By fresh longan
Shell stoning, take 3000 parts of longan pulps, boiling 20 minutes after pulverizing, pour into after fermentation tank is cooled to 25 DEG C, add 3000 parts
Grape berry and 5 parts of yeast, stay 1/2 volume, build lid and stay blow vent, ferment at 25 DEG C, and fermentation proceeds to the 3rd
It when, stir every day 2 times, ferment 8 days, sucking-off clarify wine liquid, by schlempe wine liquid extrusion filter mix with above-mentioned wine liquid, be
Fermented wine, fermentation for the first time completes；Mix soaking wine and fermented wine in 1:4 ratio, tinning simultaneously stays 1/10 volume to seal,
Preserve 15 days at 20 DEG C, carry out second time and ferment；Bottle is filled in the clarification wine liquid sucking-off completing fermenting for the second time, seals and preserves,
It is the flower and fruit wine of the present invention.
Embodiment 2
Take 150 parts of durian peels, 150 parts of roses, 150 parts of Jasmines, 1000 parts of grape pomaces, 5 parts of pectases, 10 parts of fibres
Dimension element enzyme and 5 portions of lemon juices, after mixing, place 4 hours in 45 DEG C, adds 4000 parts of white wine and 15 parts of peach gums to seal leaching
Steeping 15 days, wine liquid is clarified in sucking-off, filters wine liquid extrusion in schlempe and mixes with above-mentioned wine liquid, is soaking wine liquid；By fresh dragon
Eye shells stoning, takes 5000 parts of longan pulps, boiling 30 minutes after pulverizing, pours into after fermentation tank is cooled to 35 DEG C, adds 5000
Part grape berry and 10 parts of yeast, stay 1/3 volume, build lid and stay blow vent, ferment at 35 DEG C, and fermentation proceeds to
When the 2nd day, every day stirs 3 times, ferments 5 days, and fermentation for the first time completes；Soaking wine and fermented wine are mixed in 1:6 ratio,
Tinning simultaneously stays 1/10 volume to seal, and preserves 20 days at 18 DEG C, carries out second time and ferment；By the clarification wine liquid completing that ferments for the second time
Bottle is filled in sucking-off, seals and preserves, is the flower and fruit wine of the present invention.
Embodiment 3
Take 130 parts of durian peels, 130 parts of roses, 130 parts of Jasmines, 800 parts of grape pomaces, 3 parts of pectases, 8 parts of fibers
Element enzyme and 3 portions of lemon juices, after mixing, place 5 hours in 40 DEG C, adds 3000 parts of white wine and 13 parts of peach gums to seal and soak
25 days, wine liquid was clarified in sucking-off, filters wine liquid extrusion in schlempe and mixes with above-mentioned wine liquid, is soaking wine liquid；By fresh longan
Shell stoning, take 4000 parts of longan pulps, boiling 25 minutes after pulverizing, pour into after fermentation tank is cooled to 30 DEG C, add 4000 parts
Grape berry and 7 parts of yeast, stay 2/3 volume, build lid and stay blow vent, ferment at 30 DEG C, and fermentation proceeds to the 2nd
It when every day stir 3 times, ferment 7 days, for the first time fermentation completes；Soaking wine and fermented wine are mixed in 1:5 ratio, tinning
And stay 1/10 volume to seal, preserve 19 days at 19 DEG C, carry out second time and ferment；The clarification wine liquid sucking-off completing fermenting for the second time
Fill bottle, seal and preserve, be the flower and fruit wine of the present invention.
Utilizing flower and fruit wine prepared by this method, manufacture method is simple, and alcoholic efficiency is high, and the quality of wine is good, and wine and women-sensual pursuits wine is red clear
Clearly, having certain toughness, Rose Essentielle, jasmin and aroma mixing are suffused an exquisite fragrance all around, and vinosity mellow rich in taste is drunk every day
One glass can be effectively improved sleep and have skin-care functional.
Described above is the detailed description for the preferable possible embodiments of the present invention, but embodiment is not limited to this
Bright patent claim, the equal change being completed under the technical spirit suggested by all present invention or modification change, all should belong to
In the covered the scope of the claims of the present invention.
Claims (8)
1. a flower and fruit wine, it is characterised in that formed by weight being mixed with for 1:4-6 by soaking wine and fermented wine；
Described soaking wine includes that the component of following parts by weight is made: white wine 2000-4000 part, rose 100-150 part, jasmine
Flower 100-150 part, durian peel 100-150 part, Grape Skin 500-1000 part, peach gum 10-15 part, pectase 2-5 part, cellulase
5-10 part and lemon juice 1-5 part；
Described fermented wine includes that the component of following parts by weight is made: longan pulp 3000-5000 part, grape berry 3000-
5000 parts and yeast 5-10 part.
2. flower and fruit wine according to claim 1, it is characterised in that the number of degrees of described white wine are 50-60 degree.
3. flower and fruit wine according to claim 1, it is characterised in that the moisture content of described rose, Jasmine and durian peel
For 15-18%；Described durian peel is to choose white flexible portion position in shell.
4. flower and fruit wine according to claim 1, it is characterised in that described grape is Cabernet Sauvignon, Cabernet franc, Merlot, good
One or more happy composition of beautiful wine, Cabernet Gernischt and black product.
5. flower and fruit wine according to claim 1, it is characterised in that described soaking wine includes the component system of following parts by weight
Become: white wine 3000-3500 part, rose 120-130 part, Jasmine 120-130 part, durian peel 120-130 part, Grape Skin 700-
800 parts, peach gum 12-13 part, pectase 3-4 part, cellulase 6-8 part and lemon juice 2-4 part.
6. flower and fruit wine according to claim 1, it is characterised in that described fermented wine includes the component system of following parts by weight
Become: longan pulp 4000-4500 part, grape berry 4000-4500 part and yeast 6-8 part.
7. the preparation method of the flower and fruit wine described in a claim 1-6 any one, it is characterised in that comprise the steps:
(1) take 100-150 part durian peel, 100-150 part rose, 100-150 part Jasmine, 500-1000 part grape pomace,
After 2-5 part pectase, 5-10 part cellulase and 1-5 part lemon juice mix, 35-45 DEG C is placed 4-6 hour, adds
2000-4000 part white wine and 10-15 part peach gum seal and soak 15-30 days, and wine liquid is clarified in sucking-off, filter wine liquid extrusion in schlempe
Mix with above-mentioned wine liquid, be soaking wine；
(2) shelling fresh longan stoning, taking 3000-5000 part longan pulp, after pulverizing, boiling 20-30 minute, pours fermentation into
After tank is cooled to 25-35 DEG C, adds 3000-5000 part grape berry and 5-10 part yeast, stay 1/4-1/2 volume, build lid
And stay blow vent, and at 25-35 DEG C, carrying out fermentation 5-8 days, wine liquid is clarified in sucking-off, filters and above-mentioned wine wine liquid extrusion in schlempe
Liquid mixes, and is fermented wine, and fermentation for the first time completes；
(3) mixing soaking wine liquid and fermentating wine in 1:4-6 ratio, tinning simultaneously stays 1/10 volume to seal, at 18-20 DEG C
Preserve 15-20 days, carry out second time and ferment；
(4) bottle is filled in the clarification wine liquid sucking-off completing fermenting for the second time, seals and preserves, is the flower and fruit wine of the present invention.
8. the preparation method of flower and fruit wine according to claim 7, it is characterised in that the fermentation of described first time is carried out 2-3 days
When, need stir every day 2-3 time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610750279.4A CN106148129A (en) | 2016-08-29 | 2016-08-29 | A kind of flower and fruit wine and preparation method thereof |
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| CN201610750279.4A CN106148129A (en) | 2016-08-29 | 2016-08-29 | A kind of flower and fruit wine and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107236646A (en) * | 2017-08-04 | 2017-10-10 | 周海腾 | A kind of preparation method of colored slurry wine |
| CN109880726A (en) * | 2019-04-29 | 2019-06-14 | 祁登婵 | A kind of pyracantha fortuneana tonic wine and preparation method thereof |
| CN110423669A (en) * | 2019-06-05 | 2019-11-08 | 安徽天康(集团)股份有限公司 | A kind of nourishment wine and preparation method thereof |
| CN111019787A (en) * | 2020-01-09 | 2020-04-17 | 曹光荣 | Semi-fermented wine and preparation method thereof |
| CN111269768A (en) * | 2020-03-26 | 2020-06-12 | 四川井福缘酒业有限公司 | Flower-fragrance type beauty-maintaining and young-keeping fruit wine |
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| CN105199933A (en) * | 2015-11-13 | 2015-12-30 | 周金全 | Preparation method of longan wine |
| CN105586203A (en) * | 2014-10-21 | 2016-05-18 | 重庆懋德农业开发有限公司 | A honeysuckle flower fruit liquor and a preparing method thereof |
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| CN101602994A (en) * | 2009-07-13 | 2009-12-16 | 叶长东 | A kind of brewing method of beauty and health care wine |
| CN102676343A (en) * | 2012-06-06 | 2012-09-19 | 江苏经贸职业技术学院 | Brewing method for fig health wine containing multi-amino acids |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107236646A (en) * | 2017-08-04 | 2017-10-10 | 周海腾 | A kind of preparation method of colored slurry wine |
| CN109880726A (en) * | 2019-04-29 | 2019-06-14 | 祁登婵 | A kind of pyracantha fortuneana tonic wine and preparation method thereof |
| CN110423669A (en) * | 2019-06-05 | 2019-11-08 | 安徽天康(集团)股份有限公司 | A kind of nourishment wine and preparation method thereof |
| CN111019787A (en) * | 2020-01-09 | 2020-04-17 | 曹光荣 | Semi-fermented wine and preparation method thereof |
| CN111269768A (en) * | 2020-03-26 | 2020-06-12 | 四川井福缘酒业有限公司 | Flower-fragrance type beauty-maintaining and young-keeping fruit wine |
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Application publication date: 20161123 |