CN106350336A - Grape wine and preparation method thereof - Google Patents
Grape wine and preparation method thereof Download PDFInfo
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- CN106350336A CN106350336A CN201611058154.1A CN201611058154A CN106350336A CN 106350336 A CN106350336 A CN 106350336A CN 201611058154 A CN201611058154 A CN 201611058154A CN 106350336 A CN106350336 A CN 106350336A
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- CN
- China
- Prior art keywords
- rosae normalis
- fructus
- fructus rosae
- wine
- sucus
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Alternative & Traditional Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Botany (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses grape wine and a preparation method thereof. The grape wine is prepared from the following raw materials in parts by weight: 110 to 120 parts of raw grape wine, 20 to 22 parts of roxburgh rose extracting solution, and 0.2 to 0.4 part of dried yeast. The grape wine is prepared through the following processes of sorting, dipping, pressing, fermenting, mixing and the like, and has the advantages of special flavor, delicious taste, abundant nutrition, and functions of eliminating toxin, beautifying skin and prolonging life.
Description
Technical field
The invention belongs to food technology field is and in particular to a kind of wine and preparation method thereof.
Background technology
The nutrition of Fructus Rosae Normalis is very abundant, it was found that vc can promote the formation of antibody, plays antiinflammatory, anti-allergic effects.
According to the research such as Fructus Rosae Normalis expert Xie Hui people, vitamin c and nitrous acid amine etc. have alkylating agent matter interaction, make
Nitrous acid loses carcinogenesis.Taking in abundant vitamin c can make vitamin C deficiency be treated, therefore vitamin c claims ascorbic acid.Fructus Rosae Normalis
In containing abundant superoxide dismutase (sod), edible Fructus Rosae Normalis fresh fruit and processed goods can improve the activity of sod in human body, fall
Low lipid peroxide (lpo), has obvious anti-aging effects.Vitamin b1(thiamine acid) be the necessary six kinds of vitamin of human body it
One, the normal growth of people is indispensable with metabolism.Be deficient in vitamin b1 when, vitamin B1 deficiency there is, sensory nerve and nervus motoriuies shadow
Ring peripheral neuritiss, organ with tissue occur pathological changes vitamin b2(riboflavin) be shortage in Chinese's recipe vitamin
One of.When lacking b2, often suffer from cheilitis and glossitis.Male Coming-of-Age Day requirement 1.8mg, female's Coming-of-Age Day requirement 1.3mg, Sucus Rosae Normalis contain
Vb20 is 0.3mg/100g, after taking the Sucus Rosae Normalis of a theorem, can treat stomatitis disease.Carotene is the predecessor of vitamin a and has it
Physiologically active, during shortage, can lead to upgrowth and development of children bad, lead to nyctalopia.Take Sucus Rosae Normalis and can treat lacking of vitamin a
Weary disease.Sod enters the free radical scavenging of deposition in remarks, makes the lipoprotein of precipitation again become free state, vascular patency
Disease naturally mitigates or fully recovers.Sod, to cardio-cerebrovascular disease, prevents alzheimer disease effective.
Content of the invention
It is an object of the invention to provide a kind of nutrition health-care functions with Fructus Rosae Normalis have the Portugal of wine characteristic again
Grape wine
Another object of the present invention is to providing this preparation of wine.
A kind of wine of the present invention, based on its weight portion, including following raw material: Fructus Vitis viniferae wine base 110-120 part, Fructus Rosae Normalis carry
Take liquid 20-22 part, dry yeast 0.2-0.4 part.
A kind of preparation of wine of the present invention, comprises the following steps:
(1) sorting: choose bright color, the fresh Fructus Rosae Normalis of no disease and pests harm, clean, remove the peel, standby；
(2) impregnate: the Fructus Rosae Normalis that step (1) is obtained send into pressurized tank, are simultaneously introduced so2, then pass to pure co2Gas,
160-170 hour, period co is impregnated under the conditions of 22-24 DEG C2Pressure is maintained at 3.1-3.3bar；
(3) squeeze: the Fructus Rosae Normalis that step (2) has been impregnated, it is placed in squeezer, squeezed under the pressure of 3-5 bar；
(5) ferment: the Sucus Rosae Normalis after squeezing carry out clarifying, filter, then will add 0.2-0.4 part after clarification in Sucus Rosae Normalis
Dry yeast low temperature storage, fermentation at 22-24 DEG C, and check pol and the acidity of Sucus Rosae Normalis daily, at once supplement sucrose
Or xylitol, sugar addition is 9-10%, acidity 0.3-0.4%, and fermentation time, at 8-10 days, then, is filtrated to get Fructus Rosae Normalis and carries
Take liquid；
(6) mix: the Fructus Rosae Normalis extracting solution of the Fructus Vitis viniferae wine base of 110-120 part and 20-22 part is carried out mixed preparing, carries out after filtration
Fill, makes finished product.
The present invention compared with prior art, has obvious beneficial effect, as can be known from the above technical solutions: by Fructus Vitis viniferae
Adding Fructus Rosae Normalis extracting solution in stock solution makes the wine that this invention is obtained have special taste, sweet and sour taste, nutritious, toxin expelling
Skin care, the advantage of life lengthening.
Specific embodiment
Embodiment 1:
A kind of preparation of wine, comprises the following steps:
(1) sorting: choose bright color, the fresh Fructus Rosae Normalis of no disease and pests harm, clean, remove the peel, standby；
(2) impregnate: the Fructus Rosae Normalis that step (1) is obtained send into pressurized tank, are simultaneously introduced so2, then pass to pure co2Gas,
160 hours, period co is impregnated under the conditions of 24 DEG C2Pressure is maintained at 3.3bar；
(3) squeeze: the Fructus Rosae Normalis that step (2) has been impregnated, it is placed in squeezer, squeezed under the pressure of 3bar；
(5) ferment: the Sucus Rosae Normalis after squeezing carry out clarifying, filter, then will add the dry ferment of 0.4kg after clarification in Sucus Rosae Normalis
Mother low temperature storage, fermentation at 22 DEG C, and check pol and the acidity of Sucus Rosae Normalis daily, at once supplement sucrose or xylose
Alcohol, sugar addition is 10%, acidity 0.3%, and fermentation time, at 10 days, then, is filtrated to get Fructus Rosae Normalis extracting solution；
(6) mix: the Fructus Rosae Normalis extracting solution of the Fructus Vitis viniferae wine base of 110kg and 22kg is carried out mixed preparing, after filtration, carries out fill, system
Become finished product.
Embodiment 2:
A kind of preparation of wine, comprises the following steps:
(1) sorting: choose bright color, the fresh Fructus Rosae Normalis of no disease and pests harm, clean, remove the peel, standby；
(2) impregnate: the Fructus Rosae Normalis that step (1) is obtained send into pressurized tank, are simultaneously introduced so2, then pass to pure co2Gas,
165 hours, period co is impregnated under the conditions of 23 DEG C2Pressure is maintained at 3.2bar；
(3) squeeze: the Fructus Rosae Normalis that step (2) has been impregnated, it is placed in squeezer, squeezed under the pressure of 4bar；
(5) ferment: the Sucus Rosae Normalis after squeezing carry out clarifying, filter, then will add the dry ferment of 0.3kg after clarification in Sucus Rosae Normalis
Mother low temperature storage, fermentation at 23 DEG C, and check pol and the acidity of Sucus Rosae Normalis daily, at once supplement sucrose or xylose
Alcohol, sugar addition is 9.5%, acidity 0.35%, and fermentation time, at 9 days, then, is filtrated to get Fructus Rosae Normalis extracting solution；
(6) mix: the Fructus Rosae Normalis extracting solution of the Fructus Vitis viniferae wine base of 115kg and 21kg is carried out mixed preparing, after filtration, carries out fill, system
Become finished product.
Embodiment 3:
A kind of preparation of wine, comprises the following steps:
(1) sorting: choose bright color, the fresh Fructus Rosae Normalis of no disease and pests harm, clean, remove the peel, standby；
(2) impregnate: the Fructus Rosae Normalis that step (1) is obtained send into pressurized tank, are simultaneously introduced so2, then pass to pure co2Gas,
170 hours, period co is impregnated under the conditions of 22 DEG C2Pressure is maintained at 3.1bar；
(3) squeeze: the Fructus Rosae Normalis that step (2) has been impregnated, it is placed in squeezer, squeezed under the pressure of 5 bar；
(5) ferment: the Sucus Rosae Normalis after squeezing carry out clarifying, filter, then will add the dry ferment of 0.2kg after clarification in Sucus Rosae Normalis
Mother low temperature storage, fermentation at 24 DEG C, and check pol and the acidity of Sucus Rosae Normalis daily, at once supplement sucrose or xylose
Alcohol, sugar addition is 9%, acidity 0.4%, and fermentation time, at 8 days, then, is filtrated to get Fructus Rosae Normalis extracting solution；
(6) mix: the Fructus Rosae Normalis extracting solution of the Fructus Vitis viniferae wine base of 120kg and 20kg is carried out mixed preparing, after filtration, carries out fill, system
Become finished product.
The above, be only presently preferred embodiments of the present invention, not the present invention is made with any pro forma restriction, appoints
What any is simply repaiied according to what the technical spirit of the present invention made to above example without departing from technical solution of the present invention content
Change, equivalent variations and modification, all still fall within the range of technical solution of the present invention.
Claims (2)
1. a kind of wine, based on its weight portion, including following raw material: Fructus Vitis viniferae wine base 110-120 part, Fructus Rosae Normalis extracting solution 20-22
Part, dry yeast 0.2-0.4 part.
2. a kind of preparation of wine, comprises the following steps:
(1) sorting: choose bright color, the fresh Fructus Rosae Normalis of no disease and pests harm, clean, remove the peel, standby；
(2) impregnate: the Fructus Rosae Normalis that step (1) is obtained send into pressurized tank, are simultaneously introduced so2, then pass to pure co2Gas,
160-170 hour, period co is impregnated under the conditions of 22-24 DEG C2Pressure is maintained at 3.1-3.3bar；
(3) squeeze: the Fructus Rosae Normalis that step (2) has been impregnated, it is placed in squeezer, squeezed under the pressure of 3-5 bar；
(5) ferment: the Sucus Rosae Normalis after squeezing carry out clarifying, filter, then will add 0.2-0.4 part after clarification in Sucus Rosae Normalis
Dry yeast low temperature storage, fermentation at 22-24 DEG C, and check pol and the acidity of Sucus Rosae Normalis daily, at once supplement sucrose
Or xylitol, sugar addition is 9-10%, acidity 0.3-0.4%, and fermentation time, at 8-10 days, then, is filtrated to get Fructus Rosae Normalis and carries
Take liquid；
(6) mix: the Fructus Rosae Normalis extracting solution of the Fructus Vitis viniferae wine base of 110-120 part and 20-22 part is carried out mixed preparing, carries out after filtration
Fill, makes finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611058154.1A CN106350336A (en) | 2016-11-27 | 2016-11-27 | Grape wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611058154.1A CN106350336A (en) | 2016-11-27 | 2016-11-27 | Grape wine and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106350336A true CN106350336A (en) | 2017-01-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611058154.1A Pending CN106350336A (en) | 2016-11-27 | 2016-11-27 | Grape wine and preparation method thereof |
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| CN (1) | CN106350336A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107384663A (en) * | 2017-08-23 | 2017-11-24 | 长顺丹索亚刺梨庄园有限公司 | A kind of preparation method of grape thorn pear wine |
| CN109112025A (en) * | 2018-09-19 | 2019-01-01 | 句容市丁庄葡萄研究所 | A kind of brewage process of kyoto grape wine |
| CN109619577A (en) * | 2017-10-09 | 2019-04-16 | 阎永平 | The application of Rosa roxburghii Tratt water extract |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309172A (en) * | 2001-01-12 | 2001-08-22 | 贵州省平塘县龙宇食品饮料果酒厂 | Ribes burejense fruit-haw wine |
| CN101380130A (en) * | 2008-10-20 | 2009-03-11 | 季晓燕 | Rosa roxburghii vinegar beverage and preparation method thereof |
| CN102433232A (en) * | 2011-11-16 | 2012-05-02 | 戚军 | Kiwi fruit wine and preparation method thereof |
| CN104073419A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Single roxburgh rose fruit vinegar drink and preparation method thereof |
| CN104432382A (en) * | 2014-12-18 | 2015-03-25 | 杜超峰 | Chinese wine-flavour roxburgh rose sour soup composition and preparation method |
-
2016
- 2016-11-27 CN CN201611058154.1A patent/CN106350336A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309172A (en) * | 2001-01-12 | 2001-08-22 | 贵州省平塘县龙宇食品饮料果酒厂 | Ribes burejense fruit-haw wine |
| CN101380130A (en) * | 2008-10-20 | 2009-03-11 | 季晓燕 | Rosa roxburghii vinegar beverage and preparation method thereof |
| CN102433232A (en) * | 2011-11-16 | 2012-05-02 | 戚军 | Kiwi fruit wine and preparation method thereof |
| CN104073419A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Single roxburgh rose fruit vinegar drink and preparation method thereof |
| CN104432382A (en) * | 2014-12-18 | 2015-03-25 | 杜超峰 | Chinese wine-flavour roxburgh rose sour soup composition and preparation method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107384663A (en) * | 2017-08-23 | 2017-11-24 | 长顺丹索亚刺梨庄园有限公司 | A kind of preparation method of grape thorn pear wine |
| CN109619577A (en) * | 2017-10-09 | 2019-04-16 | 阎永平 | The application of Rosa roxburghii Tratt water extract |
| CN109112025A (en) * | 2018-09-19 | 2019-01-01 | 句容市丁庄葡萄研究所 | A kind of brewage process of kyoto grape wine |
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Application publication date: 20170125 |
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