CN106978296A - Grape wine and preparation method thereof - Google Patents
Grape wine and preparation method thereof Download PDFInfo
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- CN106978296A CN106978296A CN201710246705.5A CN201710246705A CN106978296A CN 106978296 A CN106978296 A CN 106978296A CN 201710246705 A CN201710246705 A CN 201710246705A CN 106978296 A CN106978296 A CN 106978296A
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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
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- 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
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/074—Ganoderma
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- 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)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/282—Artemisia, e.g. wormwood or sagebrush
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- 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)
- A61K36/62—Nymphaeaceae (Water-lily family)
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- 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)
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- 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)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- 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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9068—Zingiber, e.g. garden ginger
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Abstract
The invention discloses a kind of preparation of wine, including：Step 1: providing：Grape, lycium ruthenicum, lotus leaf, rose, ganoderma lucidum, yeast, carbohydrate, ginger and argy wormwood；Step 2: getting grape berry, crush as grape slurry；Step 3: ganoderma lucidum, lotus leaf, rose, ginger and argy wormwood are crushed as the particle below the mesh of particle diameter 200 respectively；Step 4: first by grape slurry in being handled at 4~10 DEG C of temperature, it is well mixed afterwards with yeast, carbohydrate, send into fermentation tank, it is passed through final concentration of 60~80mg/L sulfur dioxide, carry out fermentation 2~3 days for the first time, then ganoderma lucidum, lotus leaf, ginger and argy wormwood are sequentially added thereto, carry out second of fermentation 1~2 day, rose is subsequently added thereto, carry out third time fermentation 1 day, lycium ruthenicum is added in the most backward zymotic fluid by third time fermentation, in standing 5~7 hours at 5~10 DEG C of temperature；Step 5: zymotic fluid is separated, liquid is collected, after sterilizing, grape wine is obtained.
Description
Technical field
The invention belongs to drink food technical field, it is related to a kind of grape wine and preparation method thereof.
Background technology
Grape wine can only be broken or unbroken fresh grape fruit or grape juice through completely or partially alcoholic fermentation
The beverage that Alcohol degree is not less than 8.5% is obtained afterwards.The various types of grape wine, cultivation, wine production processes because of grape
The difference of condition, product style is different.Generally press color classification dividend grape wine and pink wine, white wine three
Kind, the former is that red grape belt leather dipping fermentation is formed；The latter is that grape juice fermentation is formed；By state classification be divided into static wine and
Fizz.With the development and the improvement of people's living standards of social economy, grape wine gradually enters into the life of average family, but
Be general grape wine best in quality price it is higher, ordinary consumer is difficult to bear, and how to provide a kind of best in quality, battalion
Costly grape wine is supported, is current domestic grape wine manufacturer common problem.
The content of the invention
It is an object of the invention to solve at least the above and/or defect, and provide at least will be described later excellent
Point.
The present invention has designed and developed a kind of preparation of wine.
Therefore, the technical scheme that the present invention is provided is：
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：80-90 parts of grape, 5~10 parts of lycium ruthenicum, 3-5 parts of lotus leaf, rose
It is rare spend 5~10 parts, 2-5 parts of ganoderma lucidum, 3-5 parts of yeast, 5~10 parts of carbohydrate, 1-3 parts of 3-5 parts of ginger and argy wormwood；
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger and argy wormwood are crushed as below the mesh of particle diameter 200 respectively
Grain；
Step 4: grape juice is separated the grape slurry in handling 4~10h at -10~-4 DEG C with scars first,
Obtained grape juice is continued in -8~-6 DEG C afterwards to freeze 2~4 days, then again separated grape juice with scars, by two
The grape juice obtained after secondary freezing is well mixed with the yeast, carbohydrate, in feeding fermentation tank, it is passed through final concentration of 60~
80mg/L sulfur dioxide, at 25~30 DEG C of temperature, carrying out fermentation 2~3 days for the first time, then sequentially adds spirit thereto
Sesame, lotus leaf, the particle of ginger and argy wormwood, are continued at 25~30 DEG C of temperature, second of fermentation 1~2 day are carried out, subsequently to it
Middle addition rose, continues at 25~30 DEG C of temperature, carries out third time fermentation 1 day, is most fermented backward by the third time
Zymotic fluid in add lycium ruthenicum, in standing 5~7 hours at 5~10 DEG C of temperature；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Preferably, in described preparation of wine, in the step one, the group of following parts by weight is also provided
Point：1~5 part of honey, 3~5 portions of matrimony vines and 3~5 parts of lemon tablets；
In the step 3, the matrimony vine and lemon tablet are also crushed as the particle below the mesh of particle diameter 200；
In the step 4, after the first time ferments, the particle of matrimony vine and lemon tablet is sequentially added.
Preferably, in described preparation of wine, the grape is muscat grape.
Preferably, in described preparation of wine, in the step one, 85 parts of grape, 7 parts of lycium ruthenicum, lotus
4 parts of leaf, 7 parts of rose, 3 parts of ganoderma lucidum, 4 parts of yeast, 7 parts of white granulated sugar, 4 parts of ginger, 2 parts of argy wormwood, 3 parts of honey, 4 parts of matrimony vine and lemon
4 parts of lemon piece.
Preferably, in described preparation of wine, in the step 4, fermentation temperature is 28 DEG C.
Preferably, in described preparation of wine, in the step one, the carbohydrate includes sucrose, white sand
Sugar and zymosan in any one or a few.
A kind of grape wine, the grape wine is prepared as the method described in as above any one..
The present invention at least includes following beneficial effect：
The grape wine of the present invention is in preparation process, and rising to dissipate added with delicate fragrance, there is clear away heart-fire relieving summer-heat, dissipate stasis of blood hemostasis, the wind that disappears to dispel
The lotus leaf of wet effect, is used as medicine and controls liver, peratodynia, fullness and oppression of chest and abdomen rose, and the black Chinese holly with anti-oxidant, anti-ageing effect of waiting for a long time
Qi, while being additionally added ganoderma lucidum, ginger and argy wormwood, while grape wine mouthfeel is improved, makes it more nutritious,.
Grape is freezed before fermentation, enables to the beneficiating ingredient in grape to discharge by the present invention twice first,
And pass through three fermentations, and in fermentation, sequentially added and fermented according to material character so that the material of fermentation more alcohol
Perfume (or spice), taste more concentration.
The method of the present invention reduces the cost of grape wine, and with healthcare function, drinks for a long time, can strengthen human body and exempt from
Epidemic disease power.
The grape wine reduction production cost more than 50% of the present invention, holding drinks 200mL daily, after 3 months, body immune
Power is significantly improved.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or many
The presence or addition of individual other elements or its combination.
The present invention provides a kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：80-90 parts of grape, 5~10 parts of lycium ruthenicum, 3-5 parts of lotus leaf, rose
It is rare spend 5~10 parts, 2-5 parts of ganoderma lucidum, 3-5 parts of yeast, 5~10 parts of carbohydrate, 1-3 parts of 3-5 parts of ginger and argy wormwood；
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger and argy wormwood are crushed as below the mesh of particle diameter 200 respectively
Grain；
Step 4: first by the grape slurry in handling 4~10h at temperature -10~-4 DEG C, by grape juice and scars point
From, obtained grape juice is continued in -8~-6 DEG C to freeze 2~4 days afterwards, then again separated grape juice with scars, will
Obtained grape juice is well mixed with the yeast, carbohydrate after freezing twice, is sent into fermentation tank, it is passed through final concentration of 60~
80mg/L sulfur dioxide, at 25~30 DEG C of temperature, carrying out fermentation 2~3 days for the first time, then sequentially adds spirit thereto
Sesame, lotus leaf, the particle of ginger and argy wormwood, are continued at 25~30 DEG C of temperature, second of fermentation 1~2 day are carried out, subsequently to it
Middle addition rose, continues at 25~30 DEG C of temperature, carries out third time fermentation 1 day, is most fermented backward by the third time
Zymotic fluid in add lycium ruthenicum, in standing 5~7 hours at 5~10 DEG C of temperature；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
In one of embodiment of the present invention, preferably, in the preparation of wine, the step one
In, the component of following parts by weight is also provided：1~5 part of honey, 3~5 portions of matrimony vines and 3~5 parts of lemon tablets；
In the step 3, the matrimony vine and lemon tablet are also crushed as the particle below the mesh of particle diameter 200；
In the step 4, after the first time ferments, the particle of matrimony vine and lemon tablet is sequentially added.
In one of embodiment of the present invention, preferably, in the preparation of wine, the grape is rose
Rare preserved fragrant grape.
In one of embodiment of the present invention, preferably, in the preparation of wine, the step one
In, 85 parts of grape, 7 parts of lycium ruthenicum, 4 parts of lotus leaf, 7 parts of rose, 3 parts of ganoderma lucidum, 4 parts of yeast, 7 parts of white granulated sugar, 4 parts of ginger, Chinese mugwort
4 parts of 2 parts of wormwood artemisia, 3 parts of honey, 4 parts of matrimony vine and lemon tablet.
In one of embodiment of the present invention, preferably, in the preparation of wine, the step 4
In, fermentation temperature is 28 DEG C.
In one of embodiment of the present invention, preferably, in the preparation of wine, the step one
In, the carbohydrate includes any one or a few in sucrose, white granulated sugar and zymosan.
The present invention also provides a kind of grape wine, and the grape wine is prepared as the method described in as above any one.
Embodiment 1
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：80 parts of grape, 5 parts of lycium ruthenicum, 3 parts of lotus leaf, 5 parts of rose, spirit
1 part of 2 parts of sesame, 3 parts of yeast, 5 parts of carbohydrate, 3 parts of ginger and argy wormwood；
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger and argy wormwood are crushed as below the mesh of particle diameter 200 respectively
Grain；
Step 4: the grape slurry is separated grape juice with scars, afterwards in handling 4h at -10 DEG C of temperature first
Obtained grape juice is continued in -8 DEG C to freeze 2 days, then grape juice is separated with scars again, obtained after freezing twice
Grape juice mixing be well mixed with the yeast, carbohydrate, send into fermentation tank in, be passed through final concentration of 60mg/L titanium dioxide
Sulphur, at 25 DEG C of temperature, carrying out fermentation 2 days for the first time, then sequentially adds of ganoderma lucidum, lotus leaf, ginger and argy wormwood thereto
Grain, is continued at 25 DEG C of temperature, carries out second of fermentation 1 day, rose is subsequently added thereto, 25 DEG C of temperature is continued at
Under, carry out adding lycium ruthenicum in third time fermentation 1 day, the zymotic fluid most fermented by the third time backward, at 5 DEG C of temperature
Stand 5 hours；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 2
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：90 parts of grape, 10 parts of lycium ruthenicum, 5 parts of lotus leaf, 10 parts of rose,
3 parts of 5 parts of ganoderma lucidum, 5 parts of yeast, 10 parts of carbohydrate, 5 parts of ginger and argy wormwood；
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger and argy wormwood are crushed as below the mesh of particle diameter 200 respectively
Grain；
Step 4: the grape slurry is separated grape juice with scars, afterwards in handling 10h at -4 DEG C of temperature first
Obtained grape juice is continued in -6 DEG C to freeze 4 days, then grape juice is separated with scars again, obtained after freezing twice
Grape juice be well mixed with the yeast, carbohydrate, feeding fermentation tank in, be passed through final concentration of 80mg/L sulfur dioxide, in
At 30 DEG C of temperature, fermentation 3 days for the first time are carried out, the particle of ganoderma lucidum, lotus leaf, ginger and argy wormwood is then sequentially added thereto, after
Continue at 30 DEG C of temperature, carrying out second of fermentation 2 days, rose is subsequently added thereto, is continued at 30 DEG C of temperature, carry out
Lycium ruthenicum is added in third time fermentation 1 day, the zymotic fluid most fermented backward by the third time, in standing 7 at 10 DEG C of temperature
Hour；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 3
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：82 parts of grape, 6 parts of lycium ruthenicum, 4 parts of lotus leaf, 6 parts of rose, spirit
3 parts of sesame, 4 parts of yeast, 6 parts of carbohydrate, 2 parts, 2 parts honey of 4 parts of ginger and argy wormwood, 4 portions of matrimony vines and 4 parts of lemon tablets；
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger, argy wormwood, matrimony vine and lemon tablet are crushed as particle diameter 200 respectively
Particle below mesh；
Step 4: grape juice to be separated the grape slurry in handling 5h at -18 DEG C with scars first, incite somebody to action afterwards
The grape juice arrived continues to freeze 3 days in -7 DEG C, then again separates grape juice with scars, the Portugal obtained after freezing twice
Grape juice is well mixed with the yeast, carbohydrate, in feeding fermentation tank, final concentration of 62mg/L sulfur dioxide is passed through, in temperature
At 28 DEG C, fermentation 3 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger, argy wormwood, matrimony vine and lemon tablet are then sequentially added thereto
Particle, is continued at 28 DEG C of temperature, carries out second of fermentation 1 day, rose is subsequently added thereto, 28 DEG C of temperature is continued at
Under, carry out adding lycium ruthenicum in third time fermentation 1 day, the zymotic fluid most fermented by the third time backward, at 6 DEG C of temperature
Stand 5 hours；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 4
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：83 parts of muscat grape, 7 parts of lycium ruthenicum, 3 parts of lotus leaf, rose
1 part of 5 parts, 2 parts of ganoderma lucidum, 3 parts of yeast, 5 parts of carbohydrate, 3 parts of ginger and argy wormwood；
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger and argy wormwood are crushed as below the mesh of particle diameter 200 respectively
Grain；
Step 4: grape juice to be separated the grape slurry in handling 5h at -7 DEG C with scars first, it will obtain afterwards
Grape juice continue to freeze 3 days in -7 DEG C, then grape juice is separated with scars again, will obtained grape after freezing twice
Juice is well mixed with the yeast, carbohydrate, in feeding fermentation tank, final concentration of 70mg/L sulfur dioxide is passed through, in temperature 27
At DEG C, fermentation 2~3 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger and argy wormwood are then sequentially added thereto, temperature 27 is continued at
At DEG C, second of fermentation 1~2 day is carried out, rose is subsequently added thereto, is continued at 27 DEG C of temperature, third time is carried out
Lycium ruthenicum is added in fermentation 1 day, the zymotic fluid most fermented backward by the third time, in standing 5 hours at 8 DEG C of temperature；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 5
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：80-90 parts of grape, 5~10 parts of lycium ruthenicum, 3-5 parts of lotus leaf, rose
It is rare spend 5~10 parts, 2-5 parts of ganoderma lucidum, 3-5 parts of yeast, 5~10 parts of carbohydrate, 3-5 parts of ginger and argy wormwood 1-3 parts, 1~5 part honey, 3
~5 portions of matrimony vines and 3~5 parts of lemon tablets；The carbohydrate includes any one or a few in sucrose, white granulated sugar and zymosan.
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger, argy wormwood, matrimony vine and lemon tablet are crushed as particle diameter 200 respectively
Particle below mesh；
Step 4: grape juice to be separated the grape slurry in handling 6h at -6 DEG C with scars first, it will obtain afterwards
Grape juice continue to freeze 2 days in -8 DEG C, then grape juice is separated with scars again, will obtained grape after freezing twice
Juice is well mixed with the yeast, carbohydrate, in feeding fermentation tank, is passed through final concentration of 60~80mg/L sulfur dioxide, Yu Wen
At 28 DEG C of degree, fermentation 2~3 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger, argy wormwood, matrimony vine and lemon are then sequentially added thereto
The particle of lemon piece, is continued at 28 DEG C of temperature, carries out second of fermentation 1~2 day, rose is subsequently added thereto, continue
In at 28 DEG C of temperature, carrying out third time fermentation 1 day, most pass through backward in the zymotic fluid that the third time is fermented and add lycium ruthenicum,
In standing 5~7 hours at 5~10 DEG C of temperature；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 6
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：83 parts of grape, 8 parts of lycium ruthenicum, 5 parts of lotus leaf, 8 parts of rose, spirit
4 parts of sesame, 4 parts of yeast, 9 parts of carbohydrate, 3 parts, 5 parts honey of 3 parts of ginger and argy wormwood, 5 portions of matrimony vines and 3 parts of lemon tablets；
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger, argy wormwood, matrimony vine and lemon tablet are crushed as particle diameter 200 respectively
Particle below mesh；
Step 4: grape juice to be separated the grape slurry in handling 7h at -8 DEG C of temperature with scars first, afterwards will
Obtained grape juice continues to freeze 2 days in -6 DEG C, then again separates grape juice with scars, is obtained after freezing twice
Grape juice is well mixed with the yeast, carbohydrate, in feeding fermentation tank, is passed through final concentration of 70mg/L sulfur dioxide, Yu Wen
At 28 DEG C of degree, fermentation 2 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger, argy wormwood, matrimony vine and lemon tablet are then sequentially added thereto
Particle, continue at 28 DEG C of temperature, carry out second fermentation 1 day, rose is subsequently added thereto, temperature 28 is continued at
At DEG C, carry out adding lycium ruthenicum in third time fermentation 1 day, the zymotic fluid most fermented by the third time backward, in 5 DEG C of temperature
It is lower to stand 5 hours；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 7
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：90 parts of grape, 10 parts of lycium ruthenicum, 5 parts of lotus leaf, 10 parts of rose,
5 parts of ganoderma lucidum, 5 parts of yeast, 10 parts of carbohydrate, 3 parts, 5 parts honey of 5 parts of ginger and argy wormwood, 5 portions of matrimony vines and 5 parts of lemon tablets；The carbohydrate
Including any one or a few in sucrose, white granulated sugar and zymosan.
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger, argy wormwood, matrimony vine and lemon tablet are crushed as particle diameter 200 respectively
Particle below mesh；
Step 4: grape juice to be separated the grape slurry in handling 8h at -8 DEG C of temperature with scars first, afterwards will
Obtained grape juice continues to freeze 4 days in -8 DEG C, then again separates grape juice with scars, is obtained after freezing twice
Grape juice is well mixed with the yeast, carbohydrate, in feeding fermentation tank, is passed through final concentration of 600mg/L sulfur dioxide, Yu Wen
At 28 DEG C of degree, fermentation 2 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger, argy wormwood, matrimony vine and lemon tablet are then sequentially added thereto
Particle, continue at 28 DEG C of temperature, carry out second fermentation 1 day, rose is subsequently added thereto, temperature 28 is continued at
At DEG C, carry out adding lycium ruthenicum in third time fermentation 1 day, the zymotic fluid most fermented by the third time backward, in 5 DEG C of temperature
It is lower to stand 5 hours；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 8
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：90 parts of grape, 10 parts of lycium ruthenicum, 5 parts of lotus leaf, 10 parts of rose,
5 parts of ganoderma lucidum, 5 parts of yeast, 10 parts of carbohydrate, 3 parts, 5 parts honey of 5 parts of ginger and argy wormwood, 5 portions of matrimony vines and 5 parts of lemon tablets；The carbohydrate
Including any one or a few in sucrose, white granulated sugar and zymosan.
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger, argy wormwood, matrimony vine and lemon tablet are crushed as particle diameter 200 respectively
Particle below mesh；
Step 4: grape juice to be separated the grape slurry in handling 8h at -8 DEG C of temperature with scars first, afterwards will
Obtained grape juice continues to freeze 2 days in -6 DEG C, then again separates grape juice with scars, is obtained after freezing twice
Grape juice is well mixed with the yeast, carbohydrate, in feeding fermentation tank, is passed through final concentration of 73mg/L sulfur dioxide, Yu Wen
At 28 DEG C of degree, fermentation 2 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger, argy wormwood, matrimony vine and lemon tablet are then sequentially added thereto
Particle, continue at 28 DEG C of temperature, carry out second fermentation 1 day, rose is subsequently added thereto, temperature 28 is continued at
At DEG C, carry out adding lycium ruthenicum in third time fermentation 1 day, the zymotic fluid most fermented by the third time backward, in 5 DEG C of temperature
It is lower to stand 5 hours；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 9
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：88 parts of grape, 8 parts of lycium ruthenicum, 4 parts of lotus leaf, 8 parts of rose, spirit
4 parts of sesame, 4 parts of yeast, 8 parts of carbohydrate, 2 parts, 3 parts honey of 4 parts of ginger and argy wormwood, 4 portions of matrimony vines and 4 parts of lemon tablets；The carbohydrate bag
Include any one or a few in sucrose, white granulated sugar and zymosan.
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger, argy wormwood, matrimony vine and lemon tablet are crushed as particle diameter 200 respectively
Particle below mesh；
Step 4: the grape slurry is separated grape juice with scars, afterwards in handling 10h at -10 DEG C of temperature first
Obtained grape juice is continued in -8 DEG C to freeze 2 days, then grape juice is separated with scars again, obtained after freezing twice
Grape juice be well mixed with the yeast, carbohydrate, feeding fermentation tank in, be passed through final concentration of 75mg/L sulfur dioxide, in
At 28 DEG C of temperature, fermentation 3 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger, argy wormwood, matrimony vine and lemon are then sequentially added thereto
The particle of piece, is continued at 28 DEG C of temperature, carries out second of fermentation 1 day, rose is subsequently added thereto, temperature is continued at
At 28 DEG C, carry out adding lycium ruthenicum in third time fermentation 1 day, the zymotic fluid most fermented by the third time backward, in temperature 7
5 hours are stood at DEG C；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 10
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：90 parts of grape, 7 parts of lycium ruthenicum, 3 parts of lotus leaf, 6 parts of rose, spirit
3 parts of sesame, 5 parts of yeast, 7 parts of carbohydrate, 2 parts, 4 parts honey of 2 parts of ginger and argy wormwood, 4 portions of matrimony vines and 3~5 parts of lemon tablets；The carbohydrate
Including any one or a few in sucrose, white granulated sugar and zymosan.
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger, argy wormwood, matrimony vine and lemon tablet are crushed as particle diameter 200 respectively
Particle below mesh；
Step 4: grape juice to be separated the grape slurry in handling 6h at -8 DEG C of temperature with scars first, afterwards will
Obtained grape juice continues to freeze 3 days in -7 DEG C, then again separates grape juice with scars, is obtained after freezing twice
Grape juice is well mixed with the yeast, carbohydrate, in feeding fermentation tank, is passed through final concentration of 74mg/L sulfur dioxide, Yu Wen
At 28 DEG C of degree, fermentation 2 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger, argy wormwood, matrimony vine and lemon tablet are then sequentially added thereto
Particle, continue at 28 DEG C of temperature, carry out second fermentation 2 days, rose is subsequently added thereto, temperature 28 is continued at
At DEG C, carry out adding lycium ruthenicum in third time fermentation 1 day, the zymotic fluid most fermented by the third time backward, in temperature 10
6 hours are stood at DEG C；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (7)
1. a kind of preparation of wine, it is characterised in that including：
Step 1: providing the component of following parts by weight：80-90 parts of grape, 5~10 parts of lycium ruthenicum, 3-5 parts of lotus leaf, rose 5
1-3 parts of~10 parts, 2-5 parts of ganoderma lucidum, 3-5 parts of yeast, 5~10 parts of carbohydrate, 3-5 parts of ginger and argy wormwood；
Step 2: after the Grape Skin and grape pedicel of removal grape, getting grape berry, it is by grape berry crushing afterwards
Grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger and argy wormwood are crushed as the particle below the mesh of particle diameter 200 respectively；
Step 4: grape juice is separated the grape slurry in handling 4~10h at temperature -10~-4 DEG C with scars first,
Obtained grape juice is continued in -8~-6 DEG C afterwards to freeze 2~4 days, then again separated grape juice with scars, by two
The grape juice obtained after secondary freezing is well mixed with the yeast, carbohydrate, in feeding fermentation tank, it is passed through final concentration of 60~
80mg/L sulfur dioxide, at 25~30 DEG C of temperature, carrying out fermentation 2~3 days for the first time, then sequentially adds spirit thereto
Sesame, lotus leaf, the particle of ginger and argy wormwood, are continued at 25~30 DEG C of temperature, second of fermentation 1~2 day are carried out, subsequently to it
Middle addition rose, continues at 25~30 DEG C of temperature, carries out third time fermentation 1 day, is most fermented backward by the third time
Zymotic fluid in add lycium ruthenicum, in standing 5~7 hours at 5~10 DEG C of temperature；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
2. preparation of wine as claimed in claim 1, it is characterised in that in the step one, also provides following weight
Measure the component of number：1~5 part of honey, 3~5 portions of matrimony vines and 3~5 parts of lemon tablets；
In the step 3, the matrimony vine and lemon tablet are also crushed as the particle below the mesh of particle diameter 200；
In the step 4, after the first time ferments, the particle of matrimony vine and lemon tablet is sequentially added.
3. preparation of wine as claimed in claim 1, it is characterised in that the grape is muscat grape.
4. preparation of wine as claimed in claim 2, it is characterised in that in the step one, 85 parts of grape, black Chinese holly
7 parts of Qi, 4 parts of lotus leaf, 7 parts of rose, 3 parts of ganoderma lucidum, 4 parts of yeast, 7 parts of white granulated sugar, 4 parts of ginger, 2 parts of argy wormwood, 3 parts of honey, Chinese holly
4 parts of 4 parts of Qi and lemon tablet.
5. preparation of wine as claimed in claim 1, it is characterised in that in the step 4, fermentation temperature is 28
℃。
6. preparation of wine as claimed in claim 1, it is characterised in that in the step one, the carbohydrate includes
Any one or a few in sucrose, white granulated sugar and zymosan.
7. a kind of grape wine, it is characterised in that the grape wine is prepared as the method as described in any one of claim 1 to 6.
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| CN201710246705.5A CN106978296A (en) | 2017-04-16 | 2017-04-16 | Grape wine and preparation method thereof |
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| CN201710246705.5A CN106978296A (en) | 2017-04-16 | 2017-04-16 | Grape wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106978297A (en) * | 2017-04-16 | 2017-07-25 | 符艺 | Grape wine and preparation method thereof |
| CN107964465A (en) * | 2017-12-31 | 2018-04-27 | 定远县佩璋生态园有限公司 | A kind of antifatigue wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533483A (en) * | 2012-02-17 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Wine and preparation method thereof |
| CN106978297A (en) * | 2017-04-16 | 2017-07-25 | 符艺 | Grape wine and preparation method thereof |
-
2017
- 2017-04-16 CN CN201710246705.5A patent/CN106978296A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533483A (en) * | 2012-02-17 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Wine and preparation method thereof |
| CN106978297A (en) * | 2017-04-16 | 2017-07-25 | 符艺 | Grape wine and preparation method thereof |
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| 朱梅等编著: "《葡萄酒工艺学》", 31 December 1965, 轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106978297A (en) * | 2017-04-16 | 2017-07-25 | 符艺 | Grape wine and preparation method thereof |
| CN107964465A (en) * | 2017-12-31 | 2018-04-27 | 定远县佩璋生态园有限公司 | A kind of antifatigue wine |
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Application publication date: 20170725 |