CN106221987A - The manufacture method of wine - Google Patents
The manufacture method of wine Download PDFInfo
- Publication number
- CN106221987A CN106221987A CN201610793719.4A CN201610793719A CN106221987A CN 106221987 A CN106221987 A CN 106221987A CN 201610793719 A CN201610793719 A CN 201610793719A CN 106221987 A CN106221987 A CN 106221987A
- Authority
- CN
- China
- Prior art keywords
- wine
- fermenting
- days
- temperature
- sealing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
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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
The invention discloses the manufacture method of a kind of wine, including: step (1) is by Grape fragmentation；Step (2) adds vinous fermentation in Fructus Vitis viniferae is starched, and first stage sealing and fermenting continues 7～10 days, and temperature is 30 DEG C；Heating mixture afterwards, heating-up temperature is 50 DEG C, and the persistent period is 10min；Carrying out second stage sealing and fermenting again, second stage sealing and fermenting continues 20～23 days, and temperature is 30 DEG C；Heating afterwards, heating-up temperature is 55 DEG C, and the persistent period is 10min；Again mixture being carried out three phases sealing and fermenting, three phases sealing and fermenting continues 30～34 days；Step (3) isolates distiller grains and wine juice from fermenting mixture；Step (4), by sediment separate out after wine juice natural sedimentation, clarification, finally gives wine.The present invention uses fermentation process stage by stage, the final wine mellow in taste prepared, unique flavor.
Description
Technical field
The present invention relates to the manufacture method of a kind of wine.
Background technology
Containing several amino acids, vitamin and mineral and multiple antioxidant in wine, it is that a kind of beauty treatment is supported
Raw wine.In prior art, preparation of wine is typically the most first to be cleaned by Fructus Vitis viniferae after drying, with white sugar or crystal sugar according to one
Certainty ratio mix homogeneously, then sealing and fermenting.Process for preparation need not use fermentation or use the part of last time fermentation
Residue makees the fermentation next time fermented, and so the wine of fermentation preparation would generally be with astringent taste, and mouthfeel is the most mellow, and
In wine, sugar content is high, unfavorable to health.
Summary of the invention
The present invention has designed and developed a kind of mellow in taste, the manufacture method of the wine of unique flavor.
The technical scheme that the present invention provides is:
A kind of manufacture method of wine, including:
Step (1), by Grape fragmentation, obtains Fructus Vitis viniferae slurry；
Step (2) adds vinous fermentation in Fructus Vitis viniferae is starched, and the addition of vinous fermentation is that weight starched by Fructus Vitis viniferae
10～13%, carry out first stage sealing and fermenting after mix homogeneously, first stage sealing and fermenting continues 7～10 days, temperature
It it is 30 DEG C；Heating mixture afterwards, heating-up temperature is 50 DEG C, and the persistent period is 10min, recovers afterwards to 30 DEG C；Again
Mixture carries out second stage sealing and fermenting, and second stage sealing and fermenting continues 20～23 days, and temperature is 30 DEG C；Afterwards
Heating mixture, heating-up temperature is 55 DEG C, and the persistent period is 10min, recovers afterwards to 30 DEG C；Again mixture is carried out
Three phases sealing and fermenting, three phases sealing and fermenting continues 30～34 days, and temperature is 30 DEG C；
Step (3) isolates distiller grains and wine juice from fermenting mixture；
Step (4), by sediment separate out after wine juice natural sedimentation, clarification, finally gives wine.
Preferably, in the manufacture method of described wine, in described step (1), before Grape fragmentation, first select
Totally, full and fresh Fructus Vitis viniferae.
Preferably, in the manufacture method of described wine, in described step (2), the addition of vinous fermentation
For Fructus Vitis viniferae slurry weight 13%.
Preferably, in the manufacture method of described wine, in described step (2), first stage sealing and fermenting 10
My god, second stage sealing and fermenting 20 days, three phases sealing and fermenting 30 days.
Preferably, in the manufacture method of described wine, in described step (4), after clarification, also stand 30～40
My god, obtain wine the most again.
The manufacture method of wine of the present invention uses fermentation process stage by stage, the final wine mouthfeel prepared
Mellow, unique flavor.
Detailed description of the invention
The present invention is described in further detail below, with make those skilled in the art with reference to description word can evidence
To implement.
The present invention provides the manufacture method of a kind of wine, including:
Step (1), by Grape fragmentation, obtains Fructus Vitis viniferae slurry.
Step (2) adds vinous fermentation in Fructus Vitis viniferae is starched, and the addition of vinous fermentation is that weight starched by Fructus Vitis viniferae
10～13%, carry out first stage sealing and fermenting after mix homogeneously, first stage sealing and fermenting continues 7～10 days, temperature
It it is 30 DEG C；Heating mixture afterwards, heating-up temperature is 50 DEG C, and the persistent period is 10min, recovers afterwards to 30 DEG C；Again
Mixture carries out second stage sealing and fermenting, and second stage sealing and fermenting continues 20～23 days, and temperature is 30 DEG C；Afterwards
Heating mixture, heating-up temperature is 55 DEG C, and the persistent period is 10min, recovers afterwards to 30 DEG C；Again mixture is carried out
Three phases sealing and fermenting, three phases sealing and fermenting continues 30～34 days, and temperature is 30 DEG C.The present invention uses point
The fermentation process in stage, the most often carries out the sealing and fermenting of a period of time, just once heats mixture, and heating-up temperature is than sending out
Ferment temperature is high, and more to below, heating-up temperature is the highest.After the sealing and fermenting continued for some time, vinous fermentation
Metabolic efficiency tends towards stability, and now carries out of short duration heating from outside, can improve the metabolic efficiency of vinous fermentation, promote
Fermentation efficiency improves further.Through the fermentation process of the syllogic of the present invention, the present invention can promote fermentation thoroughly, improves and sends out
Ferment efficiency, and then make wine there is no astringent taste, special mouthfeel is mellow, has aftertaste, and sugar content is low, and compared to prior art,
Also reduce the usage amount to vinous fermentation.
Step (3) isolates distiller grains and wine juice from fermenting mixture.
Step (4), by sediment separate out after wine juice natural sedimentation, clarification, finally gives wine.
Preferably, in the manufacture method of described wine, in described step (1), before Grape fragmentation, first select
Totally, full and fresh Fructus Vitis viniferae.
Preferably, in the manufacture method of described wine, in described step (2), the addition of vinous fermentation
For the 13% of Fructus Vitis viniferae slurry weight, thus obtain most suitable fermentation efficiency, and finally obtain the best mouthfeel.
Preferably, in the manufacture method of described wine, in described step (2), first stage sealing and fermenting 10
My god, second stage sealing and fermenting 20 days, three phases sealing and fermenting 30 days.
Preferably, in the manufacture method of described wine, in described step (4), after clarification, also stand 30～40
My god, obtain wine the most again.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed
Using, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details.
Claims (5)
1. the manufacture method of a wine, it is characterised in that including:
Step (1), by Grape fragmentation, obtains Fructus Vitis viniferae slurry；
Step (2) to Fructus Vitis viniferae starch in add vinous fermentation, the addition of vinous fermentation be Fructus Vitis viniferae slurry weight 10～
13%, carry out first stage sealing and fermenting after mix homogeneously, first stage sealing and fermenting continues 7～10 days, and temperature is 30
℃；Heating mixture afterwards, heating-up temperature is 50 DEG C, and the persistent period is 10min, recovers afterwards to 30 DEG C；Again will be mixed
Compound carries out second stage sealing and fermenting, and second stage sealing and fermenting continues 20～23 days, and temperature is 30 DEG C；Afterwards to mixed
Compound heats, and heating-up temperature is 55 DEG C, and the persistent period is 10min, recovers afterwards to 30 DEG C；Again mixture is carried out the 3rd
Individual stage sealing and fermenting, three phases sealing and fermenting continues 30～34 days, and temperature is 30 DEG C；
Step (3) isolates distiller grains and wine juice from fermenting mixture；
Step (4), by sediment separate out after wine juice natural sedimentation, clarification, finally gives wine.
2. the manufacture method of wine as claimed in claim 1, it is characterised in that in described step (1), Grape fragmentation it
Before, first select clean, full and fresh Fructus Vitis viniferae.
3. the manufacture method of wine as claimed in claim 1, it is characterised in that in described step (2), vinous fermentation
Addition be Fructus Vitis viniferae slurry weight 13%.
4. the manufacture method of wine as claimed in claim 3, it is characterised in that in described step (2), first stage is close
Seal ferment 10 days, second stage sealing and fermenting 20 days, three phases sealing and fermenting 30 days.
5. the manufacture method of wine as claimed in claim 1, it is characterised in that in described step (4), after clarification, also
Stand 30～40 days, obtain wine the most again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610793719.4A CN106221987A (en) | 2016-08-31 | 2016-08-31 | The manufacture method of wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610793719.4A CN106221987A (en) | 2016-08-31 | 2016-08-31 | The manufacture method of wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106221987A true CN106221987A (en) | 2016-12-14 |
Family
ID=58073927
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610793719.4A Pending CN106221987A (en) | 2016-08-31 | 2016-08-31 | The manufacture method of wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106221987A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140406A (en) * | 2011-01-19 | 2011-08-03 | 天津市玉人泉果酒科技有限公司 | Pure fermented tomato wine and preparation method thereof |
| CN103805402A (en) * | 2014-03-01 | 2014-05-21 | 岳畅 | Production method of fortuneana wine |
| CN104120066A (en) * | 2014-08-11 | 2014-10-29 | 湖北工业大学 | Method for producing Maotai-flavor liquor through liquid fermentation |
| CN104232390A (en) * | 2014-09-25 | 2014-12-24 | 麦巨和 | Grape wine brewing method |
| CN105919101A (en) * | 2016-05-19 | 2016-09-07 | 湖南曙光山城酒业有限公司 | Brier grape enzyme beverage and brewing process thereof |
-
2016
- 2016-08-31 CN CN201610793719.4A patent/CN106221987A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140406A (en) * | 2011-01-19 | 2011-08-03 | 天津市玉人泉果酒科技有限公司 | Pure fermented tomato wine and preparation method thereof |
| CN103805402A (en) * | 2014-03-01 | 2014-05-21 | 岳畅 | Production method of fortuneana wine |
| CN104120066A (en) * | 2014-08-11 | 2014-10-29 | 湖北工业大学 | Method for producing Maotai-flavor liquor through liquid fermentation |
| CN104232390A (en) * | 2014-09-25 | 2014-12-24 | 麦巨和 | Grape wine brewing method |
| CN105919101A (en) * | 2016-05-19 | 2016-09-07 | 湖南曙光山城酒业有限公司 | Brier grape enzyme beverage and brewing process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王振河等: "《双孢蘑菇标准化生产》", 30 December 2011 * |
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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: 20161214 |