CN106398940A - Wine and production method thereof - Google Patents

Wine and production method thereof Download PDF

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Publication number
CN106398940A
CN106398940A CN201610995678.7A CN201610995678A CN106398940A CN 106398940 A CN106398940 A CN 106398940A CN 201610995678 A CN201610995678 A CN 201610995678A CN 106398940 A CN106398940 A CN 106398940A
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parts
wine
fructus
fermentation
days
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Inventor
李来明
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Dongyuan Characteristic Ecological Agriculture Development Co Ltd
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Dongyuan Characteristic Ecological Agriculture Development Co Ltd
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Priority to CN201610995678.7A priority Critical patent/CN106398940A/en
Publication of CN106398940A publication Critical patent/CN106398940A/en
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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
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • 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
    • A61K36/06—Fungi, e.g. yeasts
    • 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)
    • A61K36/22—Anacardiaceae (Sumac family), e.g. smoketree, sumac or poison oak
    • 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)
    • A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
    • A61K36/725—Ziziphus, e.g. jujube
    • 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
    • A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
    • 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)
    • A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
    • 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)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Public Health (AREA)
  • Animal Behavior & Ethology (AREA)
  • Epidemiology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Medicinal Chemistry (AREA)
  • Veterinary Medicine (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Botany (AREA)
  • Medical Informatics (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Molecular Biology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Alcoholic Beverages (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a wine and a production method thereof. The wine comprises, by weight, 80-100 parts of grapes, 10-20 parts of mangos or citruses, 40-50 parts of cherries, 6-8 parts of red date, 3-4 parts of Hericium erinaceus, 3-7 parts of rice wine, 0.1-0.5 parts of distiller's yeast, 6-7 parts of longan and 5-15 parts of white granulated sugar. The production method comprises the following steps: mixing all above raw materials, fermenting the obtained mixture, filtering the fermented mixture, and removing residues to obtain the final wine. The wine made in the invention has good mouthfeel, and has a promotion effect on the health of human bodies.

Description

A kind of wine and preparation method thereof
Technical field
The present invention relates to a kind of wine and preparation method thereof.
Background technology
Mineral calcium, potassium, phosphorus, ferrum, glucose, Fructose, protein, tartaric acid and multivitamin is contained in Fructus Vitis viniferae B1, B2, B6, C, P etc., also contain the aminoacid of multiple needed by human body, high in nutritive value, often to eat Fructus Vitis viniferae to neurasthenia, Overfatigue is of great advantage, and it also contains multiple materials with physiological function in addition.Wine is with fresh Fructus Vitis viniferae or Portugal The fermented alcoholic beverage leading to of grape juice, its alcoholic strength is low, drinks beneficial to health in right amount.With wine consumption figure Increasingly increase and people's raising that grape wine quality is required, the competition of Wine Market, brewage high-quality Wine or grape drink will can effectively improve the market competitiveness of enterprise.Traditional method for preparing grape wine is crushing grapes Obtain Sucus Vitis viniferae, then with yeast fermented grape juice, filter the juice fermenting and obtain fruit wine.Crushing grapes can destroy in Fructus Vitis viniferae Nutritional labeling and flavor substance, lead to that fruit wine mouthfeel is good, taste is not mellow, and squeeze and obtain fruit wine and do not clarify, and color and luster is also Affected by certain.In addition, the marc that squeezing is formed is usually free of and fully utilizes, but directly lose, this is not only Cause the waste of resource, and also result in the pollution of environment.
Fruit wine is exactly the whole nutrition drawn in fruit and the wine made in simple terms, wherein contains abundant vitamin Aminoacid with needed by human body.Even if sometimes eating something rare the nutrition of fruit nor absorption, but can be absorbed by fruit wine, because It has been dissolved completely in fruit wine for nutritional labeling, contained substantial amounts of polyphenol in fruit wine simultaneously, to the health of human body, there is rush Enter effect.
Content of the invention
The technical problem to be solved in the present invention is to provide a kind of wine and preparation method thereof, there are the in good taste, number of degrees Low, be difficult the effects such as liquor-saturated, nutrition, health and health care.
In order to solve above-mentioned technical problem, the present invention takes technical scheme below：
A kind of wine, is made up of following raw materials in parts by weight：Fructus Vitis viniferae 80-100 part, Fructus Mangifera Indicae 10-20 part, Fructus Pruni pseudocerasi 40-50 part, Fructus Jujubae 6-8 part, Hericium erinaceus (Bull. Ex Fr.) Pers. 3-4 part, rice wine 3-7 part, distillers yeast 0.1-0.5 part, Arillus Longan 6-7 part and white sugar 5-15 part.
Described wine forms according to the raw material of following portions by weight meter：90 parts of Fructus Vitis viniferae, 15 parts of Fructus Mangifera Indicae, 45 parts of Fructus Pruni pseudocerasi, 7 parts of Fructus Jujubae, 3 parts of Hericium erinaceus (Bull. Ex Fr.) Pers., 5 parts of rice wine, 0.3 part of distillers yeast, 6 parts of Arillus Longan and 10 parts of white sugar.
A kind of preparation of wine, comprises the following steps：
S1, Oryza glutinosa is steamed or is boiled chemical conversion glutinous rice；Wine cake mix homogeneously is added, sealing is sent out in glutinous rice after curing Ferment obtains vinous fermentation distillers yeast in 2～7 days；
S2, the amur grape fruit of selection fresh mature, no disease pest, no decayed fruit, clean up, drain away the water, by grape fruit Carry out break process, make Fructus Vitis viniferae pulp；
S3, Fructus Jujubae, Hericium erinaceus (Bull. Ex Fr.) Pers. and Arillus Longan are broken into powder, enter pot and stir-fry to dry, then be crushed to 40-60 mesh, obtain Chinese medicine powder；
S4, Fructus Pruni pseudocerasi and Fructus Mangifera Indicae peeling enucleation, then carry out being broken into pulp；
S5, pulp and vinous fermentation distillers yeast is put into after sealing and fermenting 8-12 hour in round, obtains yeast；
S6, the Chinese medicine powder of Fructus Vitis viniferae pulp and acquisition is added in round, adds 50-60 degree rice wine, 20-30 minute of sterilizing Afterwards, add yeast and white sugar, stir, sealing and fermenting, after 22-25 DEG C of fermentation 5-8 days, filters, removes slag, obtain just Level fermentation liquid；
S7, puts round sealing into the primary fermentation liquid being filtrated to get, carries out second fermentation under 25-30 DEG C of environment 15-30 days, after fermentation ends, filter and remove residue, obtain secondary fermentation liquid；
S8, the secondary fermentation liquid of acquisition is carried out third time under 18-23 DEG C of environment and ferments 90-120 days, through killing after fermentation ends Bacterium, bottling, capping, get product wine.
When the described Chinese medicine powder by Fructus Vitis viniferae pulp and acquisition adds in round, fermentation temperature is controlled and ferments at 23 DEG C 6 days.
In described step S1, the addition of wine cake is the 4～6% of Oryza glutinosa weight.
The present invention has that in good taste, the number of degrees are low, it is liquor-saturated to be difficult, nutrition, health and the effects such as health care, to health, there is rush Enter effect.
Specific embodiment
For the ease of the understanding of those skilled in the art, with reference to specific embodiment, the present invention is further retouched State.
Embodiment one
A kind of wine, is made up of following raw materials in parts by weight：80 parts of Fructus Vitis viniferae, 10 parts of Fructus Mangifera Indicae, 40 parts of Fructus Pruni pseudocerasi, 6 parts of Fructus Jujubae, 3 parts of Hericium erinaceus (Bull. Ex Fr.) Pers., 3 parts of rice wine, 0.1 part of distillers yeast, 6 parts of Arillus Longan and 5 parts of white sugar.
A kind of preparation of wine, as described above the raw material of parts by weight made, walk including following Suddenly：
S1, Oryza glutinosa is steamed or is boiled chemical conversion glutinous rice；Wine cake mix homogeneously is added, sealing is sent out in glutinous rice after curing Ferment obtains vinous fermentation distillers yeast in 2 days.The addition of wine cake is the 4% of Oryza glutinosa weight.
S2, the amur grape fruit of selection fresh mature, no disease pest, no decayed fruit, clean up, drain away the water, by Fructus Vitis viniferae Fruit carries out break process, makes Fructus Vitis viniferae pulp.
S3, Fructus Jujubae, Hericium erinaceus (Bull. Ex Fr.) Pers. and Arillus Longan are broken into powder, enter pot and stir-fry to dry, then are crushed to 40-60 mesh, in obtaining Medicated powder.
S4, Fructus Pruni pseudocerasi and Fructus Mangifera Indicae peeling enucleation, then carry out being broken into pulp.
S5, after pulp and vinous fermentation distillers yeast are put in round sealing and fermenting 8 hours, obtains yeast.
S6, the Chinese medicine powder of Fructus Vitis viniferae pulp and acquisition is added in round, adds 50 degree of rice wine, after sterilizing 20 minutes, Add yeast and white sugar, stir, sealing and fermenting, after 22 DEG C of fermentations 8 days, filters, removes slag, obtain primary fermentation Liquid.
S7, puts round sealing into the primary fermentation liquid being filtrated to get, carries out second fermentation under 25 DEG C of environment 30 days, after fermentation ends, filter and remove residue, obtain secondary fermentation liquid.
S8, the secondary fermentation liquid of acquisition is carried out third time under 18 DEG C of environment and ferments 120 days, through killing after fermentation ends Bacterium, bottling, capping, get product wine.
Embodiment two
A kind of wine, is made up of following raw materials in parts by weight：90 parts of Fructus Vitis viniferae, 15 parts of Fructus Mangifera Indicae, 45 parts of Fructus Pruni pseudocerasi, red 7 parts of Fructus Jujubae, 3 parts of Hericium erinaceus (Bull. Ex Fr.) Pers., 5 parts of rice wine, 0.3 part of distillers yeast, 6 parts of Arillus Longan and 10 parts of white sugar.
A kind of preparation of wine, the raw material according to above-mentioned parts by weight meter is made, and comprises the following steps：
S1, Oryza glutinosa is steamed or is boiled chemical conversion glutinous rice；Wine cake mix homogeneously is added, sealing is sent out in glutinous rice after curing Ferment obtains vinous fermentation distillers yeast in 5 days.The addition of wine cake is the 5% of Oryza glutinosa weight.
S2, the amur grape fruit of selection fresh mature, no disease pest, no decayed fruit, clean up, drain away the water, by Fructus Vitis viniferae Fruit carries out break process, makes Fructus Vitis viniferae pulp.
S3, Fructus Jujubae, Hericium erinaceus (Bull. Ex Fr.) Pers. and Arillus Longan are broken into powder, enter pot and stir-fry to dry, then be crushed to 50 mesh, obtain Chinese medicine Powder.
S4, Fructus Pruni pseudocerasi and Fructus Mangifera Indicae peeling enucleation, then carry out being broken into pulp.
S5, after pulp and vinous fermentation distillers yeast are put in round sealing and fermenting 10 hours, obtains yeast.
S6, the Chinese medicine powder of Fructus Vitis viniferae pulp and acquisition is added in round, adds 55 degree of rice wine, after sterilizing 25 minutes, Add yeast and white sugar, stir, sealing and fermenting, after 23 DEG C of fermentations 6 days, filters, removes slag, obtain primary fermentation Liquid.
S7, puts round sealing into the primary fermentation liquid being filtrated to get, carries out second fermentation under 27 DEG C of environment 23 days, after fermentation ends, filter and remove residue, obtain secondary fermentation liquid.
S8, the secondary fermentation liquid of acquisition is carried out third time under 20 DEG C of environment and ferments 100 days, through sterilization, dress after fermentation ends Bottle, capping, get product wine.
Embodiment three
A kind of wine, is made up of following raw materials in parts by weight：100 parts of Fructus Vitis viniferae, 20 parts of Fructus Mangifera Indicae, 50 parts of Fructus Pruni pseudocerasi, 8 parts of Fructus Jujubae, 4 parts of Hericium erinaceus (Bull. Ex Fr.) Pers., 7 parts of rice wine, 0.5 part of distillers yeast, 7 parts of Arillus Longan and 15 parts of white sugar.
A kind of preparation of wine, the raw material according to above-mentioned parts by weight meter makes, and comprises the following steps：
S1, Oryza glutinosa is steamed or is boiled chemical conversion glutinous rice；Wine cake mix homogeneously is added, sealing is sent out in glutinous rice after curing Ferment obtains vinous fermentation distillers yeast in 2～7 days.
S2, the amur grape fruit of selection fresh mature, no disease pest, no decayed fruit, clean up, drain away the water, by Fructus Vitis viniferae Fruit carries out break process, makes Fructus Vitis viniferae pulp.
S3, Fructus Jujubae, Hericium erinaceus (Bull. Ex Fr.) Pers. and Arillus Longan are broken into powder, enter pot and stir-fry to dry, then be crushed to 60 mesh, obtain Chinese medicine Powder.
S4, Fructus Pruni pseudocerasi and Fructus Mangifera Indicae peeling enucleation, then carry out being broken into pulp.
S5, after pulp and vinous fermentation distillers yeast are put in round sealing and fermenting 12 hours, obtains yeast.
S6, the Chinese medicine powder of Fructus Vitis viniferae pulp and acquisition is added in round, adds 60 degree of rice wine, after sterilizing 20 minutes, Add yeast and white sugar, stir, sealing and fermenting, after 25 DEG C of fermentations 5 days, filters, removes slag, obtain primary fermentation Liquid.
S7, puts round sealing into the primary fermentation liquid being filtrated to get, carries out second fermentation under 30 DEG C of environment 15 days, after fermentation ends, filter and remove residue, obtain secondary fermentation liquid.
S8, by the secondary fermentation liquid of acquisition carry out under 23 DEG C of environment third time ferment 90 days, after fermentation ends through sterilization, Bottling, capping, get product wine.

Claims (5)

1. a kind of wine, is made up of following raw materials in parts by weight：Fructus Vitis viniferae 80-100 part, Fructus Mangifera Indicae 10-20 part, cherry Fructus Persicae 40-50 part, Fructus Jujubae 6-8 part, Hericium erinaceus (Bull. Ex Fr.) Pers. 3-4 part, rice wine 3-7 part, distillers yeast 0.1-0.5 part, Arillus Longan 6-7 part and white sand Sugared 5-15 part.
2. wine according to claim 1 it is characterised in that described wine according to following portions by weight meter former material Material composition：90 parts of Fructus Vitis viniferae, 15 parts of Fructus Mangifera Indicae, 45 parts of Fructus Pruni pseudocerasi, 7 parts of Fructus Jujubae, 3 parts of Hericium erinaceus (Bull. Ex Fr.) Pers., 5 parts of rice wine, 0.3 part of distillers yeast, 6 parts of Arillus Longan With 10 parts of white sugar.
3. a kind of preparation of wine according to claim 1 and 2, comprises the following steps：
S1, Oryza glutinosa is steamed or is boiled chemical conversion glutinous rice；Wine cake mix homogeneously is added, sealing is sent out in glutinous rice after curing Ferment obtains vinous fermentation distillers yeast in 2～7 days；
S2, the amur grape fruit of selection fresh mature, no disease pest, no decayed fruit, clean up, drain away the water, by grape fruit Carry out break process, make Fructus Vitis viniferae pulp；
S3, Fructus Jujubae, Hericium erinaceus (Bull. Ex Fr.) Pers. and Arillus Longan are broken into powder, enter pot and stir-fry to dry, then be crushed to 40-60 mesh, obtain Chinese medicine powder；
S4, Fructus Pruni pseudocerasi and Fructus Mangifera Indicae peeling enucleation, then carry out being broken into pulp；
S5, pulp and vinous fermentation distillers yeast is put into after sealing and fermenting 8-12 hour in round, obtains yeast；
S6, the Chinese medicine powder of Fructus Vitis viniferae pulp and acquisition is added in round, adds 50-60 degree rice wine, 20-30 minute of sterilizing Afterwards, add yeast and white sugar, stir, sealing and fermenting, after 22-25 DEG C of fermentation 5-8 days, filters, removes slag, obtain just Level fermentation liquid；
S7, puts round sealing into the primary fermentation liquid being filtrated to get, carries out second fermentation under 25-30 DEG C of environment 15-30 days, after fermentation ends, filter and remove residue, obtain secondary fermentation liquid；
S8, the secondary fermentation liquid of acquisition is carried out third time under 18-23 DEG C of environment and ferments 90-120 days, through killing after fermentation ends Bacterium, bottling, capping, get product wine.
4. wine according to claim 3 and preparation method thereof it is characterised in that described by Fructus Vitis viniferae pulp and obtain When Chinese medicine powder adds in round, fermentation temperature is controlled and ferments 6 days at 23 DEG C.
5. wine according to claim 4 and preparation method thereof it is characterised in that in described step S1 wine cake addition Measure 4～6% for Oryza glutinosa weight.
CN201610995678.7A 2016-11-12 2016-11-12 Wine and production method thereof Pending CN106398940A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108048272A (en) * 2018-02-09 2018-05-18 漯河医学高等专科学校 A kind of jujube glutinous rice red wine and preparation method thereof
CN109554258A (en) * 2018-11-12 2019-04-02 天津天绿健科技有限公司 A kind of grape wine and preparation method thereof with treatment canker sore effect

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104232390A (en) * 2014-09-25 2014-12-24 麦巨和 Grape wine brewing method
CN104531419A (en) * 2014-12-23 2015-04-22 马鞍山市心洲葡萄专业合作社 Health maintenance wine and preparation method thereof
CN105400631A (en) * 2015-11-24 2016-03-16 广西中天领御酒业有限公司 Processing method of wild grape wine

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104232390A (en) * 2014-09-25 2014-12-24 麦巨和 Grape wine brewing method
CN104531419A (en) * 2014-12-23 2015-04-22 马鞍山市心洲葡萄专业合作社 Health maintenance wine and preparation method thereof
CN105400631A (en) * 2015-11-24 2016-03-16 广西中天领御酒业有限公司 Processing method of wild grape wine

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108048272A (en) * 2018-02-09 2018-05-18 漯河医学高等专科学校 A kind of jujube glutinous rice red wine and preparation method thereof
CN109554258A (en) * 2018-11-12 2019-04-02 天津天绿健科技有限公司 A kind of grape wine and preparation method thereof with treatment canker sore effect

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Application publication date: 20170215