CN106221986A - A kind of Composite odor type wine and preparation method thereof - Google Patents
A kind of Composite odor type wine and preparation method thereof Download PDFInfo
- Publication number
- CN106221986A CN106221986A CN201610768738.1A CN201610768738A CN106221986A CN 106221986 A CN106221986 A CN 106221986A CN 201610768738 A CN201610768738 A CN 201610768738A CN 106221986 A CN106221986 A CN 106221986A
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- fermentation
- downy grape
- wine
- temperature
- fruit
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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
Abstract
Open a kind of Composite odor type wine of the present invention and preparation method thereof, including the raw material of following parts by weight, downy grape 80 100 parts, Passifolra edulis 30 50 parts, sucrose 25 40 parts, cold water 6 15 parts and 35 parts of yeast；After the downy grape of fresh mature is carried out intermittent warming, more broken prepare downy grape juice, after adding sucrose and Passifolra edulis in downy grape juice, sealing and fermenting, then through after fermentation, clarification, aging and sterilisation step, it is thus achieved that finished product.Technique and technological parameter that Composite odor type wine of the present invention uses make the finished product manufactured maintain the aroma characteristic of wild Vitis quinquangularis fruit itself, save its natural value, overcome its coarse mouthfeel, the defect of rear bitter and puckery flavor, add again the various fragrance of Passifolra edulis so that containing composite fragrant in fruit wine.Carry out sealed fermenting during the fermentation, simplify production process.
Description
Technical field
The invention belongs to food processing and technical field of biological fermentation, be specifically related to a kind of Composite odor type wine and system thereof
Make method.
Background technology
Downy grape contains 18 kinds of aminoacid, the trace element of more than 20 kind of needed by human such as multivitamin and strontium, iodine etc. and
Every gram of content is up to the SOD defying age element of 910 units, and is the optimum feed stock of vintage wine.The people in 18-50 year
Eat 100g downy grape every day and can meet the every day of the requirement to calcium, potassium, magnesium and ferrum element.But wild Vitis quinquangularis fruit is deposited
Low in sugar content, acid content is high, coarse mouthfeel, the problem of rear bitter and puckery flavor so that downy grape can not get reasonably utilizing.
Passifolra edulis rich in the aminoacid of needed by human body, multivitamin, carotenoid, superoxide dismutase, selenium and
Various trace element, the sweet acid of taste is good to eat, has refreshment, skin maintenance, promoting the production of body fluid to quench thirst, preventing phlegm from forming and stopping coughing, constipation relieving, fall
The effects such as pressure drop fat.Passifolra edulis should not be eaten raw because acid content is high, and major part is used for processing fruit juice, but it is squeezed the juice, rate is low, edible
Moiety content is few, it is therefore desirable to the fruit juice or other one-tenth that combine other are grouped into beverage so that it is be processed into a kind of nutritious,
Mouthfeel is good, thick taste, and the tasty and refreshing composite beverage of heat clearing away will be favored by consumers in general.
Wine is formed by fermented the brewageing of Fructus Vitis viniferae, and it is of value to human body rich in polyphenols, resveratrol etc.
Healthy material, daily drunk can reduce cholesterol in human body, prevention cardiovascular and cerebrovascular disease, and this makes wine have other drink
Expect incomparable health care, become preferable daily beverage.Research shows, drinks 50～100mL wines every day i.e.
Certain health-care effect can be played, but on the whole, the health-care effect of wine seems that comparison is single.By downy grape and Passifolra edulis
Both combine, and make their nutritive value be comprehensively utilized, rarely have report especially.
Summary of the invention
The invention aims to solve the most edible downy grape fruit mouthfeel sour and astringent, it is difficult to entrance, the battalion of downy grape
Foster value can not get the problem that reasonably develops and the most single problem of Passifolra edulis beverage, it is provided that a kind of composite fragrant
Wine and preparation method thereof.The technical scheme used by realizing the object of the invention is:
A kind of Composite odor type wine, including the raw material of following parts by weight, downy grape 80-100 part, Passifolra edulis 30-50 part, sugarcane
Sugar 25-40 part, cold water 6-15 part and yeast 3-5 part；Making comprises the following steps:
(1) pluck: pluck fresh mature, without disease pest, without the downy grape of decayed fruit, carry out downy grape sorting destemming, after general sort
Downy grape clean up；Select maturation, without the Passifolra edulis that goes mouldy, cleaned up；
(2) pretreatment: downy grape fruit is placed at temperature is 1-15 DEG C placement 3-5h；Again downy grape fruit is placed in 25-45
DEG C temperature in place 1-4h, this step is repeated 5 times above；Passifolra edulis is squeezed into Passion Fruit Juice；
(3) just fermentation: prepare downy grape juice by broken for pretreated downy grape, add sucrose and Passifolra edulis in downy grape juice
Juice, sealing and fermenting 3-5 days, fermentation temperature is 20-25 DEG C, obtains primary fermentation liquid；
(4) after fermentation: by adding yeast in primary fermentation liquid, controlling fermentation temperature 15-18 DEG C, fermentation time is 10-15
My god, after fermentation ends, cold water is poured in fermentation liquid and mix, separate after standing 7-10 hours, separate and obtain secondary fermentation
Liquid；
(5) clarification: secondary fermentation liquid is stood 7-10 days, filters with diatomite filter after wine body is clarified, obtains base liquor；
(6) aging: base liquor is placed in aging 2 to four years in the wine cellar of constant temperature 13-15 DEG C, obtains wine base；
(7) sterilization: be placed in by wine base at temperature is 60-80 DEG C 10-15 minute, after naturally cool to room temperature, loads in bottle, and makes
With sterilizing installation, it is carried out omnidistance sterilization treatment, after terminating, i.e. finished product.
Preferably, during described first fermentation, it is spaced 1 day stirring one time fermentation.
Preferably, during described after fermentation, it is spaced stirring in 3 days once, allows its fermentation uniformly.
Preferably, in described step (7) filtration sterilization sterilization, sterilizing uses ultraviolet disinfection.
After the invention have the benefit that downy grape passes through injury from low temperature, then make downy grape fruit through the mode of alternating temperature
The be full of cracks that skin naturally-occurring is small so that when squeezing juice, fruit juice is easier to overflow from small crack and squeezing fruit
Peel will be caused to be badly damaged the sour and astringent bitterness brought because of squeezing during juice, can keep the local flavor of downy grape, again without
The sour and astringent bitterness of severe having downy grape to be difficult to remove, relatively prior art improves mouthfeel；And the downy grape of peel generation cold injury
Peel only needs less pressure that fruit juice just can be allowed to squeeze out smoothly, has more saved the energy.
The present invention make use of peel and the sarcocarp of Passifolra edulis simultaneously, it is to avoid the waste of sarcocarp, or sarcocarp processing is simple,
Causing product quality the best, nutritional labeling extracts not comprehensively defect；Add the bioactive ingredients of Passifolra edulis peel, compose
Give the physiological functions such as anxiety, blood sugar lowering, blood fat reducing.
Technique and technological parameter that Composite odor type wine of the present invention uses make the finished product manufactured maintain wild hair Portugal
The aroma characteristic of grape fruit itself, saves its natural value, overcomes its coarse mouthfeel, rear bitter and puckery flavor defect, increase again
The various fragrance of Passifolra edulis are added so that containing composite fragrant in fruit wine.Carry out sealed fermenting during the fermentation, simplify life
Produce operation.The Composite odor type wine of the present invention, has pure strong, the fruital of graceful harmony, and clean taste relaxes suitable, and wine body is rich
Full complete.
Specific implementation method
Below in conjunction with embodiment, the present invention program is described in further detail, the description below merely to explain the present invention, and
Its content is not defined.
Embodiment 1
(1) pluck: pluck fresh mature, without disease pest, without the downy grape of decayed fruit, carry out downy grape sorting destemming, after general sort
Downy grape clean up；Select maturation, without the Passifolra edulis that goes mouldy, cleaned up；
(2) pretreatment: it is placement 3h at 1 DEG C that 80kg downy grape fruit is placed in temperature；Again downy grape fruit is placed in 45 DEG C
Placing 1h in temperature, this step is repeated 5 times；30kg Passifolra edulis is squeezed into Passion Fruit Juice；
(3) just fermentation: prepare downy grape juice by broken for pretreated downy grape, add 25kg sucrose and hundred in downy grape juice
Oleum Linderae juice, sealing and fermenting 3 days, it is spaced stirring in 1 day once, fermentation temperature is 25 DEG C, obtains primary fermentation liquid；
(4) after fermentation: by adding 3kg yeast in primary fermentation liquid, controlling fermentation temperature 18 DEG C, fermentation time is 10 days,
Every stirring in 3 days once, allow its fermentation uniformly, after fermentation ends, 6kg cold water is poured in fermentation liquid and mix, stand 10 hours
Rear separation, separates and obtains secondary fermentation liquid；
(5) clarification: secondary fermentation liquid is stood 10 days, filters with diatomite filter after wine body is clarified, obtains base liquor；
(6) aging: base liquor is placed in aging 2 to four years in the wine cellar of constant temperature 13 DEG C, obtains wine base；
(7) sterilization: it is at 80 DEG C 10 minutes that wine base is placed in temperature, after naturally cool to room temperature, loads in bottle, and uses sterilizing
Equipment uses ultraviolet disinfection that it is carried out omnidistance sterilization treatment, after terminating, i.e. finished product.
Embodiment 2
(1) pluck: pluck fresh mature, without disease pest, without the downy grape of decayed fruit, carry out downy grape sorting destemming, after general sort
Downy grape clean up；Select maturation, without the Passifolra edulis that goes mouldy, cleaned up；
(2) pretreatment: it is placement 3h at 15 DEG C that 100kg downy grape fruit is placed in temperature；Again downy grape fruit is placed in 25 DEG C
Temperature in place 4h, this step is repeated 8 times；50kg Passifolra edulis is squeezed into Passion Fruit Juice；
(3) just fermentation: prepare downy grape juice by broken for pretreated downy grape, add 40kg sucrose and hundred in downy grape juice
Oleum Linderae juice, sealing and fermenting 5 days, it is spaced stirring in 1 day once, fermentation temperature is 20 DEG C, obtains primary fermentation liquid；
(4) after fermentation: by adding 5kg yeast in primary fermentation liquid, controlling fermentation temperature 15 DEG C, fermentation time is 15 days,
Every stirring in 3 days once, allow its fermentation uniformly, after fermentation ends, 15kg cold water is poured in fermentation liquid and mix, stand 7 hours
Rear separation, separates and obtains secondary fermentation liquid；
(5) clarification: secondary fermentation liquid is stood 7 days, filters with diatomite filter after wine body is clarified, obtains base liquor；
(6) aging: base liquor is placed in aging 2 to four years in the wine cellar of constant temperature 15 DEG C, obtains wine base；
(7) sterilization: it is at 60 DEG C 15 minutes that wine base is placed in temperature, after naturally cool to room temperature, loads in bottle, and uses sterilizing
Equipment uses ultraviolet disinfection that it is carried out omnidistance sterilization treatment, after terminating, i.e. finished product.
Embodiment 3
(1) pluck: pluck fresh mature, without disease pest, without the downy grape of decayed fruit, carry out downy grape sorting destemming, after general sort
Downy grape clean up；Select maturation, without the Passifolra edulis that goes mouldy, cleaned up；
(2) pretreatment: it is placement 4h at 10 DEG C that 90kg downy grape fruit is placed in temperature；Again downy grape fruit is placed in 35 DEG C
Placing 2h in temperature, this step is repeated 13 times；40kg Passifolra edulis is squeezed into Passion Fruit Juice；
(3) just fermentation: prepare downy grape juice by broken for pretreated downy grape, add 35kg sucrose and hundred in downy grape juice
Oleum Linderae juice, sealing and fermenting 4 days, it is spaced stirring in 1 day once, fermentation temperature is 22 DEG C, obtains primary fermentation liquid；
(4) after fermentation: by adding 3kg yeast in primary fermentation liquid, controlling fermentation temperature 16 DEG C, fermentation time is 13 days,
Every stirring in 3 days once, allow its fermentation uniformly, after fermentation ends, 10kg cold water is poured in fermentation liquid and mix, stand 8 hours
Rear separation, separates and obtains secondary fermentation liquid；
(5) clarification: secondary fermentation liquid is stood 8 days, filters with diatomite filter after wine body is clarified, obtains base liquor；
(6) aging: base liquor is placed in aging 2 to four years in the wine cellar of constant temperature 14 DEG C, obtains wine base；
(7) sterilization: it is at 70 DEG C 12 minutes that wine base is placed in temperature, after naturally cool to room temperature, loads in bottle, and uses sterilizing
Equipment uses ultraviolet disinfection that it is carried out omnidistance sterilization treatment, after terminating, i.e. finished product.
The above, the only detailed description of the invention of the present invention, but protection scope of the present invention is not limited thereto, and any
The change expected without creative work or replacement, all should contain within protection scope of the present invention.Therefore, the present invention
Protection domain should be as the criterion with the protection domain that claims are limited.
Claims (4)
1. a Composite odor type wine, it is characterised in that include the raw material of following parts by weight, downy grape 80-100 part, hundred
Oleum Linderae 30-50 part, sucrose 25-40 part, cold water 6-15 part and yeast 3-5 part；Making comprises the following steps:
(1) pluck: pluck fresh mature, without disease pest, without the downy grape of decayed fruit, carry out downy grape sorting destemming, after general sort
Downy grape clean up；Select maturation, without the Passifolra edulis that goes mouldy, cleaned up；
(2) pretreatment: downy grape fruit is placed at temperature is 1-15 DEG C placement 3-5h；Again downy grape fruit is placed in 25-45
DEG C temperature in place 1-4h, this step is repeated 5 times above；Passifolra edulis is squeezed into Passion Fruit Juice；
(3) just fermentation: prepare downy grape juice by broken for pretreated downy grape, add sucrose and Passifolra edulis in downy grape juice
Juice, sealing and fermenting 3-5 days, fermentation temperature is 20-25 DEG C, obtains primary fermentation liquid；
(4) after fermentation: by adding yeast in primary fermentation liquid, controlling fermentation temperature 15-18 DEG C, fermentation time is 10-15
My god, after fermentation ends, cold water is poured in fermentation liquid and mix, separate after standing 7-10 hours, separate and obtain secondary fermentation
Liquid；
(5) clarification: secondary fermentation liquid is stood 7-10 days, filters with diatomite filter after wine body is clarified, obtains base liquor；
(6) aging: base liquor is placed in aging 2 to four years in the wine cellar of constant temperature 13-15 DEG C, obtains wine base；
(7) sterilization: be placed in by wine base at temperature is 60-80 DEG C 10-15 minute, after naturally cool to room temperature, loads in bottle, and makes
With sterilizing installation, it is carried out omnidistance sterilization treatment, after terminating, i.e. finished product.
Composite odor type wine the most according to claim 1, it is characterised in that during described first fermentation, is spaced 1 day
Stirring one time fermentation liquid.
Composite odor type wine the most according to claim 1, it is characterised in that during described after fermentation, is spaced 3 days
Stirring once, allows its fermentation uniformly.
Composite odor type wine the most according to claim 1, it is characterised in that described step (7) filtration sterilization sterilization
Middle sterilizing uses ultraviolet disinfection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610768738.1A CN106221986A (en) | 2016-08-31 | 2016-08-31 | A kind of Composite odor type wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610768738.1A CN106221986A (en) | 2016-08-31 | 2016-08-31 | A kind of Composite odor type wine and preparation method thereof |
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| CN106221986A true CN106221986A (en) | 2016-12-14 |
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| CN201610768738.1A Pending CN106221986A (en) | 2016-08-31 | 2016-08-31 | A kind of Composite odor type wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107760505A (en) * | 2017-12-07 | 2018-03-06 | 浙江里光农业开发有限公司 | A kind of Kiwi fruit wine and its production technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718710A (en) * | 2005-07-21 | 2006-01-11 | 艾长荣 | Fragrant fruit wine |
| CN103966057A (en) * | 2014-06-03 | 2014-08-06 | 卢宇城 | Passion fruit wine and preparation method thereof |
| CN105199921A (en) * | 2014-06-09 | 2015-12-30 | 广西佳德投资有限公司 | Passion fruit wine and brewing method thereof |
| CN105316147A (en) * | 2015-10-27 | 2016-02-10 | 罗城仫佬族自治县永富生态种养农民专业合作社 | Vitis heyneana and onion wine preparation method |
-
2016
- 2016-08-31 CN CN201610768738.1A patent/CN106221986A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718710A (en) * | 2005-07-21 | 2006-01-11 | 艾长荣 | Fragrant fruit wine |
| CN103966057A (en) * | 2014-06-03 | 2014-08-06 | 卢宇城 | Passion fruit wine and preparation method thereof |
| CN105199921A (en) * | 2014-06-09 | 2015-12-30 | 广西佳德投资有限公司 | Passion fruit wine and brewing method thereof |
| CN105316147A (en) * | 2015-10-27 | 2016-02-10 | 罗城仫佬族自治县永富生态种养农民专业合作社 | Vitis heyneana and onion wine preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107760505A (en) * | 2017-12-07 | 2018-03-06 | 浙江里光农业开发有限公司 | A kind of Kiwi fruit wine and its production technology |
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Application publication date: 20161214 |