CN107236638A - A kind of family is from fermented wine component and wine-making technology - Google Patents
A kind of family is from fermented wine component and wine-making technology Download PDFInfo
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- CN107236638A CN107236638A CN201710561452.0A CN201710561452A CN107236638A CN 107236638 A CN107236638 A CN 107236638A CN 201710561452 A CN201710561452 A CN 201710561452A CN 107236638 A CN107236638 A CN 107236638A
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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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of family from fermented wine component, including sterilization container and from fermentation component, in parts by weight, including：100 parts of container capacity (water), 20 40 parts of sugar source, 0.1 5 parts of yeast nutrient, 0.1 2 parts of fermented yeast, 02 parts of additive.The present invention provides a kind of foolproof from fermented wine component and wine-making technology, make the extremely simple of family's wine brewing change, as long as adding water can ferment, allow the people for liking wine to enjoy the enjoyment from fermented wine, consumer can also be allowed to obtain delicious fresh fermented alcohol drink with extremely low price.Addition yeast nutrient accelerates fermentation process, and raw material passes through sterilization treatment in advance, it is ensured that from the success rate of fermented wine.
Description
Technical field
The present invention relates to brewing technical field, and in particular to a kind of from fermented wine component and wine-making technology.
Background technology
Wine is a kind of by popular common beverage, and everyone taste is different, although now with many types
Wine, but still can not meet growing personal needs.Family's home-brewed can meet everyone difference in theory
Taste demand, but the ratio of family's home-brewed is not high, and its topmost reason is that existing home-brewed operation is too complicated, former
Material is difficult to carry out effective sterilizing, requires higher to brewing technology.By most common from exemplified by making rice wine, it is necessary first to big
Meter Jin Hang cleanings, boiling, cool, mix distiller's yeast, it is necessary to be sterilized to the utensil used, process is complicated, it is secondly well-done big
Rice is cooling, easily pollution microbes during conversion bins, stirring, causes to make and fails.Exist from vintage wine more serious
The problem of, because grape is difficult to clean up, it is easier to pollution microbes, cause from harmful substances such as vintage wine methanol.
Current family's wine brewing patent is concentrated mainly on family's Brewing equipment, and these equipment investments are big, and complex operation, cost performance is relatively low.
The content of the invention
It is an object of the invention to overcome the problem above that prior art is present there is provided a kind of family from fermented wine component and
Wine-making technology.Using this technique, factory can be fitted into all raw materials in sealing container in advance, and user becomes in family's wine brewing
It is very simple, as long as adding water can just ferment.Also container and each component can be separately packed, although so many steps are wine brewing
Component is added to the process of container, but user can voluntarily allocate formula, meet the demand of user individual.
To realize above-mentioned technical purpose and the technique effect, the present invention is achieved through the following technical solutions：
It is a kind of from fermented wine system, including container and from fermentation component, it is characterised in that in parts by weight, including：
Further comprise, the sugar source include it is following in one or more：Sucrose, low temperature bake and bank up with earth Grain Powder, dried fruit
Powder, honey etc..
Further comprise, the yeast nutrient include it is following in one or more：Ammonium sulfate, vitamin, phosphoric acid hydrogen
Two ammoniums, saleratus, peptone, yeast extract.
Further comprise, the fermented yeast include it is following in one or more：Yeast, bacterium, mould.
Further comprise, the additive includes food coloring, spices, sweetener.
Further comprise, container and from the various component materials in fermented wine component all be sterilizing after material.
Further comprise that a kind of wine-making technology comprises the following steps：
S101 is got the raw materials ready according to each component in home-brewed component, and various components are put into container,
S102 and then addition mineral water or cold boiling water, semitight container, fermentation.
S103 clarification filtrations (optional)
Further comprise, ferment or fermented in temperature raising device at normal temperatures from fermented wine.
Further comprise, when the minimum temperature of fermentation is not less than 20 degree, fermentation 24h completes fermentation.
The beneficial effects of the invention are as follows:
1. family's wine brewing is become very simple, as long as adding water can just ferment.
2. liquor-making raw material scope is very wide, the grain and fruit of sucrose, honey and the overwhelming majority can serve as wine brewing original
Material.Specific liquor-making raw material can flexibly be arranged in pairs or groups by user oneself, meet the personalized demand of different people
3. addition yeast nutrient accelerates fermentation process, raw material pass through sterilization treatment in advance, it is ensured that from fermented wine
Success rate, contrast the finished wine of supermarket, home-brewed is fresher, delicious and interesting.
Described above is only the general introduction of technical solution of the present invention, in order to better understand the technological means of the present invention,
And can be practiced according to the content of specification, embodiment of the invention is shown in detail by following examples.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example only a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common
The every other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model that the present invention is protected
Enclose.
Embodiment 1
A kind of family is disclosed in the present embodiment from fermented wine component, including wine brewing container and wine brewing component, wherein making wine
100 parts of container, 20 portions of white granulated sugars, 0.1 part of yeast nutrient, 0.1 part of fermented yeast.
The yeast nutrient includes：Ammonium sulfate (3%), vitamin B1 (0.3%), diammonium hydrogen phosphate (3.3%), carbonic acid
Hydrogen potassium (5%), peptone (65%), yeast extract (30%).
The fermented yeast is saccharomyces cerevisiae.
In the present embodiment, the above-mentioned various component materials from fermentation wine container and component are all the materials after sterilizing.
Wine-making technology in the present embodiment, comprises the following steps：
S101 opens bottle cap, adds raw material (can be by factory's pre-add), adds 70 parts of water, closes the lid.
S102 summers, minimum temperature is more than 20 °, normal temperature fermentation about 24 hours, and winter is with about 48 hours of quilt heat-preservation fermentation
Fermentation time need not be controlled strictly, and user is voluntarily adjusted according to oneself taste, and the longer sugariness of fermentation time is smaller, until completely
There is no sugariness.
S103 clarification filtrations (optional)
Embodiment 2
A kind of family is disclosed in the present embodiment from fermented wine component, including wine brewing container and wine brewing component, wherein making wine
100 parts of container, 5 portions of sucrose, 20 parts of low temperature bake and bank up with earth ripe glutinous rice flour, and 5 parts of low temperature bake and bank up with earth ripe Semen phaseoli radiati powder, and 3 parts of low temperature bake and bank up with earth ripe Chinese yam
Powder, 0.5 part of yeast nutrient, 0.5 part of fermented yeast.
The yeast nutrient includes：Ammonium sulfate (99.7%), vitamin B1 (0.3%).
The fermented yeast is saccharomyces cerevisiae (90%), rhizopus (9.9%), Bifidobacterium (0.1%).
In the present embodiment, the above-mentioned various component materials from fermentation wine container and component are all the materials after sterilizing.
Wine-making technology in the present embodiment, comprises the following steps：
S101 opens bottle cap, adds raw material (can be by factory's pre-add), adds 30 parts of water, closes the lid.
S102 summers, minimum temperature is more than 20 °, normal temperature fermentation about 24 hours, and winter is with about 48 hours of quilt heat-preservation fermentation
Fermentation time need not be controlled strictly, and user is voluntarily adjusted according to oneself taste.
S103 clarification filtrations (optional)
Embodiment 3
A kind of family is disclosed in the present embodiment from fermented wine component, including wine brewing container and wine brewing component, wherein making wine
100 parts of container, 5 parts of honey, 25 portions of white granulated sugars, 0.2 part of yeast nutrient, 0.5 part of fermented yeast, 0.2 part of additive.
The yeast nutrient includes：Ammonium sulfate (99%), vitamin B1 (1%).
The fermented yeast includes：Saccharomyces cerevisiae.
The additive includes citric acid, Coomassie brilliant blue.
In the present embodiment, the various component materials in the above-mentioned component from fermented wine are all the material after sterilizing, Ke Yishi
During purchase it is sterilized after material.
Wine-making technology in the present embodiment, comprises the following steps：
S101 opens bottle cap, adds 70 parts of water, closes the lid.
S102 summers, minimum temperature is more than 20 °, normal temperature fermentation about 24 hours, and winter is with about 48 hours of quilt heat-preservation fermentation
Fermentation time need not be controlled strictly, and user is voluntarily adjusted according to oneself taste, and the longer sugariness of fermentation time is smaller, until completely
There is no sugariness.
S103 clarification filtrations (optional)
Cheap white sugar is mainly used in embodiment 1 as main fermentation raw material, it is with low cost；In embodiment 2
In main glutinous rice flour, mung bean flour, the yam flour for use low temperature to bake and bank up with earth etc. naturally grain as fermentation raw material, nutrient health；Implement
The characteristic that probiotics, pigment, flavor enhancement etc. add home-brewed is with the addition of in example 3.
The foregoing description of the disclosed embodiments, enables professional and technical personnel in the field to realize or using the present invention.
A variety of modifications to these embodiments will be apparent for those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, it is of the invention
The embodiments shown herein is not intended to be limited to, and is to fit to and principles disclosed herein and features of novelty phase one
The most wide scope caused.
Claims (9)
1. a kind of family is from fermented wine component, including from fermentation component, it is characterised in that in parts by weight, family is spontaneous
Ferment wine component includes：
2. family according to claim 1 is from fermented wine component, it is characterised in that the sugar source include it is following in one kind
Or it is several：Sucrose, low temperature bake and bank up with earth Grain Powder, fruit dry powder, honey.
3. family according to claim 1 is from fermented wine component, it is characterised in that the yeast nutrient include it is following in
One or more：Ammonium sulfate, vitamin, diammonium hydrogen phosphate, saleratus, peptone, yeast extract.
4. family according to claim 1 is from fermented wine component, it is characterised in that the fermented yeast include it is following in
It is one or more of：Yeast, bacterium, mould.
5. family according to claim 1 is from fermented wine component, it is characterised in that the additive include food coloring,
Spices, sweetener.
6. family according to claim 1 is from fermented wine component, it is characterised in that container and from each in fermented wine component
It is the material after sterilizing to plant component material.
7. a kind of wine-making technology, it is characterised in that comprise the following steps：
S 101 is got the raw materials ready according to each component in home-brewed component, and various components are put into container,
S 102 and then addition mineral water or cold boiling water, semitight container, fermentation.
The clarification filtrations of S 103.
8. wine-making technology according to claim 7, it is characterised in that ferment or set heating at normal temperatures from fermented wine
Standby middle fermentation.
9. wine-making technology according to claim 7, it is characterised in that when the minimum temperature of fermentation is not less than 20 degree, fermentation
24h-48h completes fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710561452.0A CN107236638A (en) | 2017-07-11 | 2017-07-11 | A kind of family is from fermented wine component and wine-making technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710561452.0A CN107236638A (en) | 2017-07-11 | 2017-07-11 | A kind of family is from fermented wine component and wine-making technology |
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| CN107236638A true CN107236638A (en) | 2017-10-10 |
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| CN201710561452.0A Pending CN107236638A (en) | 2017-07-11 | 2017-07-11 | A kind of family is from fermented wine component and wine-making technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108285846A (en) * | 2018-01-09 | 2018-07-17 | 安徽妙奇树生物科技有限公司 | A kind of production technology of draft pectase wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309170A (en) * | 2000-12-18 | 2001-08-22 | 云南农业大学 | Fermented honey wine and its preparing process |
| CN101165155A (en) * | 2006-10-17 | 2008-04-23 | 刘东元 | Pure grain dry material wine brewing technique |
-
2017
- 2017-07-11 CN CN201710561452.0A patent/CN107236638A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309170A (en) * | 2000-12-18 | 2001-08-22 | 云南农业大学 | Fermented honey wine and its preparing process |
| CN101165155A (en) * | 2006-10-17 | 2008-04-23 | 刘东元 | Pure grain dry material wine brewing technique |
Non-Patent Citations (5)
| Title |
|---|
| 余有贵: "《生态酿酒新技术》", 31 December 2016, 中国轻工业出版社 * |
| 彭珊珊等: "《食品添加剂》", 31 January 2004, 中国轻工业出版社 * |
| 李鹏飞: "《实用果酒酿造技术》", 31 May 2008, 中国社会出版社 * |
| 潘海颖等: "《酒水服务与酒吧经营》", 28 February 2015, 华中科技大学出版社 * |
| 王家勤: "《生物化学品》", 30 June 2001, 中国物资出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108285846A (en) * | 2018-01-09 | 2018-07-17 | 安徽妙奇树生物科技有限公司 | A kind of production technology of draft pectase wine |
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Application publication date: 20171010 |