CN106591021A - Wine and preparation method thereof - Google Patents
Wine and preparation method thereof Download PDFInfo
- Publication number
- CN106591021A CN106591021A CN201510664233.6A CN201510664233A CN106591021A CN 106591021 A CN106591021 A CN 106591021A CN 201510664233 A CN201510664233 A CN 201510664233A CN 106591021 A CN106591021 A CN 106591021A
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- fermentation
- wine
- grape
- vitis viniferae
- grape slurry
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Abstract
The invention relates to a wine and a preparation method thereof. The preparation method includes: (1) selecting unripe grapes, conducting washing and pitting, then performing pulping, adding white sugar, and stirring the substances evenly; (2) adding pectinase accounting for 0.01%-0.03% of the total weight of the grape pulp and cellulose accounting for 0.008%-0.012% of the total weight of the grape pulp into the grape pulp to carry out enzymolysis at 50-60DEG C for 10-14h; (3) then conducting centrifugal separation on the grape pulp subjected to enzymolysis, taking the supernatant grape juice, and performing sterilization treatment; (4) mixing the sterilized grape juice and fermented glutinous rice in a mass ratio of 2:3, stirring the substances evenly, placing the mixture in a fermentation tank, adding a yeast strain accounting for 0.2% of the total mass to conduct fermentation, and controlling the fermentation time at 20-25 days; (5) at the end of the fermentation, discharging raw wine from a fermentation tank bottom valve, carrying out filtering for deslagging by a centrifuge, and then conducting sterilization and low temperature filling; and (6) controlling the fermentation temperature at 28-38DEG C.
Description
【Technical field】
The present invention relates to alcoholic drink field, and in particular to a kind of wine and preparation method thereof.
【Background technology】
Fructus Vitis viniferae color is all good, the title for having fruit king.Fruits nutrition enriches, sugared content up to 16%～23%, containing protein
5.56%, fat 16.1%, carbohydrate 67.29%, also containing abundant vitamin A, vitamin B, vitamin C,
And with vitamin A content highest, be the king in fruit.Additionally contain a small amount of calcium, phosphorus, ferrum and other mineral.Fruit was both
Preferably eat raw, fit processing again, consumer can be met to the diversified needs of fruit.Grape growth is fast, result morning, high and stable yield,
It is good kind that orchard worker gets rich.
Fructus Vitis viniferae is nutritious, table grapeses tool anticancer, beautify skin, prevent and treat hypertension, arteriosclerosis, it is anti-treat constipation, bowel relieving
Effect of stomach.Fruit can be processed into the food such as fruit juice, fruit jam, sucrose solution chankings, preserve, salt soaking foodstuff in addition to eating raw, also, additionally,
The extract of grape leaf can also suppress pyococcus, escherichia coli, bacillus pyocyaneus, while with the effect for suppressing influenza virus.
Fructus Vitis viniferae has functions that promoting the production of body fluid to quench thirst, stomach reinforcing preventing or arresting vomiting, diuresis relieving fainting.Fructus Vitis viniferae can reduce cholesterol, and often to eat is conducive to preventing and treating heart and brain blood
Pipe disease, is beneficial to vision, skin of moistening.Fructus Vitis viniferae plays the role of obvious antioxidation and protection brain neuron, can delay thin
Born of the same parents' aging, raising brain function.It can significantly improve corpuscular hemoglobin oxygenation efficiency.Dietary fiber contained by Fructus Vitis viniferae, can make excrement
Just in colonic shorter residence time, there is relieving constipation, therefore eat Fructus Vitis viniferae to prevent and treat colon cancer.
Although Fructus Vitis viniferae is fond of eating, and nutritive value is abundant, and its fruit maturation season is short, and not easy to maintain, in addition some conditions
Relatively poor Fructus Vitis viniferae does not commercially also sell good price.Therefore, the preservation of Fructus Vitis viniferae, deep processed product are except ripe Fructus Vitis viniferae is fresh
Outside fruit direct marketing, it is to plant another outlet that Fructus Vitis viniferae enterprise and orchard worker select.
【The content of the invention】
It is an object of the invention to provide a kind of wine and preparation method thereof；
(1) immature Fructus Vitis viniferae is selected, then enucleation after cleaning is beaten, and is added white sugar, is stirred；(2) by Portugal
Grape slurry adds pectase and cellulase to carry out ferment treatment, and the addition of pectase is the 0.01%-0.03% of grape slurry gross weight；
0.008%-0.012% of the addition of cellulase for grape slurry gross weight, digests 10-14 hours at 50-60 DEG C；(3) will
Grape slurry centrifugation after enzymolysis, takes supernatant Sucus Vitis viniferae, carries out sterilization treatment；(4) Sucus Vitis viniferae and Oryza glutinosa distiller grainss after sterilizing
Mix by 2: 3 mass ratio, stir, be placed in fermentation tank, add the barmses of gross mass 0.2% to be fermented,
Fermentation time is controlled to 20-25 days；(5) after fermentation ends, from fermentation tank bottom valve release wine base, Jing centrifuge filter cleaners,
Sterilizing, cold-aseptic filling；(6) fermentation temperature is controlled at 28-38 DEG C.
The present invention provide wine the smell of fruits is very sweet, vinosity is pure, containing abundant vitamin A, vitamin B, vitamin C and
Several mineral materials, and processing technique is simple, low cost.
【Specific embodiment】
The present invention is further illustrated below by embodiment.It should be understood that embodiments of the invention are for illustrating the present invention
Rather than limitation of the present invention.Essence of the invention belongs to claimed to the simple modifications that the present invention is carried out
Scope.
Embodiment 1
A kind of wine and preparation method thereof, is to be prepared as follows to form：
(1) not full ripe Fructus Vitis viniferae is selected, then enucleation after cleaning is beaten, and is added white sugar, is stirred；(2)
Pectase and cellulase is added to carry out ferment treatment grape slurry, the addition of pectase is the 0.01% of grape slurry gross weight；It is fine
The addition of the plain enzyme of dimension is the 0.008% of grape slurry gross weight, is digested 12 hours at 40 DEG C；(3) by the grape slurry after enzymolysis
Centrifugation, takes supernatant Sucus Vitis viniferae, carries out sterilization treatment；(4) after sterilizing, Sucus Vitis viniferae and Oryza glutinosa distiller grainss press 2: 3 mass ratio
Example mixing, stirs, is placed in fermentation tank, adds the barmses of gross mass 0.1% to be fermented, and fermentation time is controlled to
15 days；(5), after fermentation ends, wine base, Jing centrifuge filter cleaners, sterilizing, cold-aseptic filling are released from fermentation tank bottom valve；
(6) fermentation temperature is controlled at 32 DEG C.
Embodiment 2
A kind of wine and preparation method thereof, is to be prepared as follows to form：
(1) not full ripe Fructus Vitis viniferae is selected, then enucleation after cleaning is beaten, and is added white sugar, is stirred；(2)
Pectase and cellulase is added to carry out ferment treatment grape slurry, the addition of pectase is the 0.03% of grape slurry gross weight；It is fine
The addition of the plain enzyme of dimension is the 0.01% of grape slurry gross weight, is digested 10 hours at 60 DEG C；(3) by the grape slurry after enzymolysis from
The heart is separated, and is taken supernatant Sucus Vitis viniferae, is carried out sterilization treatment；(4) after sterilizing, Sucus Vitis viniferae and Oryza glutinosa distiller grainss press 2: 3 mass ratio
Mixing, stirs, is placed in fermentation tank, adds the barmses of gross mass 0.2% to be fermented, and fermentation time is controlled to 22
My god；(5), after fermentation ends, wine base, Jing centrifuge filter cleaners, sterilizing, cold-aseptic filling are released from fermentation tank bottom valve；(6)
Fermentation temperature control at 30 DEG C.
Claims (2)
1., the present invention relates to a kind of manufacture method of wine, its preparation method is：
(1) immature Fructus Vitis viniferae is selected, then enucleation after cleaning is beaten, and is added white sugar, is stirred；
(2) pectase and cellulase is added to carry out ferment treatment grape slurry, the addition of pectase is the 0.01%-0.03% of grape slurry gross weight；0.008%-0.012% of the addition of cellulase for grape slurry gross weight, digests 10-14 hours at 50-60 DEG C；
(3) by the grape slurry centrifugation after enzymolysis, supernatant Sucus Vitis viniferae is taken, carries out sterilization treatment；
(4) after sterilizing, Sucus Vitis viniferae and Oryza glutinosa distiller grainss are mixed by 2: 3 mass ratio, are stirred, are placed in fermentation tank, add the barmses of gross mass 0.2% to be fermented, and fermentation time is controlled to 20-25 days；
(5), after fermentation ends, wine base, Jing centrifuge filter cleaners, sterilizing, cold-aseptic filling are released from fermentation tank bottom valve.
2. wine as claimed in claim 1, it is characterised in that the fermentation temperature of the step (4) is controlled at 28-32 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510664233.6A CN106591021A (en) | 2015-10-15 | 2015-10-15 | Wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510664233.6A CN106591021A (en) | 2015-10-15 | 2015-10-15 | Wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106591021A true CN106591021A (en) | 2017-04-26 |
Family
ID=58553324
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510664233.6A Pending CN106591021A (en) | 2015-10-15 | 2015-10-15 | Wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106591021A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106967549A (en) * | 2017-05-26 | 2017-07-21 | 合肥丰瑞隆生物科技有限公司 | Grape health medicinal liquor and preparation method thereof |
| CN116172148A (en) * | 2023-03-03 | 2023-05-30 | 新疆苏特布拉克食品有限公司 | Deep processing method of grape juice |
-
2015
- 2015-10-15 CN CN201510664233.6A patent/CN106591021A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106967549A (en) * | 2017-05-26 | 2017-07-21 | 合肥丰瑞隆生物科技有限公司 | Grape health medicinal liquor and preparation method thereof |
| CN116172148A (en) * | 2023-03-03 | 2023-05-30 | 新疆苏特布拉克食品有限公司 | Deep processing method of grape juice |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |
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| WD01 | Invention patent application deemed withdrawn after publication |