CN107299010A - grape fruit wine and preparation method thereof - Google Patents
grape fruit wine and preparation method thereof Download PDFInfo
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- CN107299010A CN107299010A CN201710643460.XA CN201710643460A CN107299010A CN 107299010 A CN107299010 A CN 107299010A CN 201710643460 A CN201710643460 A CN 201710643460A CN 107299010 A CN107299010 A CN 107299010A
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- 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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Abstract
The present invention relates to a kind of grape fruit wine and preparation method thereof, it, which includes meter by weight, includes following components：Former 1 part of the former wine of soaking in Chinese liquor grape coloured glaze bucket of grape coloured glaze bucket 5 parts~8 parts, 60 degree red sorghums of former wine；The grape coloured glaze bucket former wine is made using following methods：Grape is rinsed well, dried, then crumbing is put into fermentor, shaddock leaf, water pepper and sugar is added, spontaneous fermentation is sealed；The former soaking in Chinese liquor grape coloured glaze bucket former wine of 60 degree of red sorghums is made using following methods：Grape is rinsed well, dries to surface and does not have the globule, is then soaked into the former white wine of 60 degree of red sorghums, seals spontaneous fermentation；Two kinds of former wines are blent, oak barrel storage is transferred to after clarification filtration, and by sterilization, filling, packaging, storage.The present invention is by addition water pepper, shaddock leaf in grape coloured glaze bucket former wine manufacturing process, and appropriate its addition of regulation, so as to can not only improve its distillation yield, can also make its alcoholic degree more preferably.
Description
Technical field
The present invention relates to brewing technical field, especially a kind of grape fruit wine and preparation method thereof.
Background technology
Fruit wine is such as apple, family's grape, pomegranate, mountain using the fruit with various artificial growths or wild fruit as raw material
Short, bristly hair or beard, V. amurensis, Kiwi berry etc., brew the low of allotment by the technological process such as crush, squeeze the juice, ferment or soak and drink meticulously
Cooking wine.The production of fruit wine has long history, and the brew of grape wine and other fruit wine has been begun to early in 2000 Nian Qian China,
In recent years, with the improvement of people's living standards, the demand of fruit wine and processing are even more the development for having and advancing by leaps and bounds.Consumer couple
The pursuit of fruit wine quality largely promotes new technology, new technology and furtherd investigate in the fruit wine producer.
Grape wine refers to be arrived 7 through the alcoholic strength that all fermentation or Partial fermentation are obtained with fresh grape or grape juice
Beverage between 22 degree.Medical research shows：The nutrition of grape is very high, and the grape wine using grape as raw material has also contained a variety of
Amino acid, minerals and vitamins, these materials are all the nutriment that human body must be supplemented with and absorb.Contain in known grape wine
The composition beneficial to human body having about just has 600 kinds.Thus the nutritive value of grape wine also has been widely recognized, for example
Appropriateness is drunk the nervous system that grape wine can be directly to human body and acted, improve contain in the tonicity of muscle, grape wine it is a variety of
Amino acid, minerals and vitamins etc., can directly be absorbed by the body, therefore grape wine can be to maintenance and the physiology machine of regulation human body
Good effect can be played, it is especially more preferable to effect in poor health, with sleep-disorder person and the elderly；Contain in grape wine
Plurality of inorganic salt, wherein, potassium can protect cardiac muscle, maintain heartbeat；Calcium energy calming nerves；Magnesium be cardiovascular disease protection because
Son, magnesium deficiency easily causes coronary sclerosis, and these three elements are to constitute skeleton, the important composition portion of muscle, and manganese has blood coagulation
With the effect of synthetic cholesterol, insulin；Contain superpower antioxidant in grape wine, SOD therein can be neutralized produced by body
Free radical, protect cell and organ from oxidation, from spot, wrinkle, skin relaxation, make skin recover whitening gloss；Often
Rise and contain 525 card heats in grape wine, but these heats are only equivalent to human body and averagely need the 1/15 of heat daily.After drinking,
Grape wine can directly be absorbed by the body, digest, and can all be consumed in 4 hours without making increased weight, so often drink
With the people of grape wine, the moisture and various nutrients of human body needs can not only be supplemented, and helps to lose weight.Red wine
In potassium tartrate, potassium sulfate, potassium oxide content it is higher, oedema can be prevented and internal acid-base balance is maintained；In addition, grape
Wine also has digestant effect.
Traditional grape fruit wine is typically to only rely on the microorganism that grape carries in itself to be fermented, without adding others
Microorganism or other fermentation catalyst, such fermentation process typically exhibit that fermenting speed is slow, finished product alcoholic degree is not good, go out wine
Rate is low, weak flavor the problem of.
The content of the invention
It is an object of the invention to provide a kind of grape fruit wine and preparation method thereof, it can solve existing grape wine and its
The problem of there is low distillation yield, not good finished product alcoholic degree, weak flavor in preparation method.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is：
It, which includes meter by weight, includes following components：The former white wine leaching of grape coloured glaze bucket 5 parts~8 parts, 60 degree red sorghums of former wine
Pickled grape coloured glaze 1 part of former wine of bucket；
Wherein, the grape coloured glaze bucket former wine is made using following methods：
Grape is rinsed well, dries to surface and does not have the globule, then crumbing is put into fermentor, addition accounts for the fermentor hair
The shaddock leaf of ferment volume of material 5%~8%, the water pepper for accounting for the grape volume 5%~8% and account for the fermentor fermentation materials body
The sugar of product 1%~5%, seals spontaneous fermentation, and grape coloured glaze bucket former wine is made；
The former soaking in Chinese liquor grape coloured glaze bucket former wine of 60 degree of red sorghums is made using following methods：
Grape is rinsed well, dries to surface and does not have the globule, 60 degree of red height of 2 times~10 times of the grape volume are then soaked into
In fine strain of millet original white wine, spontaneous fermentation is sealed, the former soaking in Chinese liquor grape coloured glaze bucket former wine of 60 degree of red sorghums is made.
It includes following preparation process：
A. grape rinsed well, dry to surface and there is no the globule, then crumbing is put into fermentor, addition accounts for the fermentor
The shaddock leaf of fermentation materials volume 5%~8%, the water pepper for accounting for the grape volume 5%~8% and account for the fermentor fermentation materials
The sugar of volume 1%~5%, seals spontaneous fermentation, and grape coloured glaze bucket former wine is made；
B. separately take a collection of grape to rinse well, dry to surface and there is no the globule, be then soaked into 2 times~10 times of the grape volume
In the former white wine of 60 degree of red sorghums, spontaneous fermentation is sealed, the former soaking in Chinese liquor grape coloured glaze bucket former wine of 60 degree of red sorghums is made；
C. by grape coloured glaze bucket former wine made from above-mentioned step A and the former soaking in Chinese liquor grape coloured glaze of 60 degree of red sorghums made from step B
Glass bucket former wine is 5~8 according to ratio of weight and number:1 ratio is blent, and oak barrel is transferred to after clarification filtration and is deposited, and by sterilizing,
Filling, packaging, storage.
In above-mentioned technical proposal, more specifically technical scheme can also be：The grape that step A, step B are used is firm
The grape that harvesting was returned in 2 hours.
Further, grape described in step A is crumbed to averagely every grape broken skin rate 20%~30%.
By adopting the above-described technical solution, the present invention has following remarkable result compared with prior art：
1st, the present invention is used as one of raw material, Yi Jishi by adding water pepper, shaddock leaf in grape coloured glaze bucket former wine manufacturing process
When regulation its addition, so as to can not only improve its distillation yield, its alcoholic degree can also be made more preferably.
2nd, the broken skin rate of the invention by controlling raw material grape, so as to effectively control the bitter taste of its product.
3rd, present invention selection can effectively ensure grape most to pluck the grape in 2 hours just now as raw material
Fermented immediately in the state of good, so as to improve its distillation yield.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not only limited to
In following examples.
Embodiment 1 --- grape fruit wine and preparation method thereof
It, which includes meter by weight, includes following components：The former soaking in Chinese liquor grape of grape coloured glaze bucket 5 parts, 60 degree red sorghums of former wine
Coloured glaze 1 part of former wine of bucket；
Wherein, the grape coloured glaze bucket former wine is made using following methods：
The grape that firm harvesting was returned in 2 hours is rinsed well, dries to surface and does not have the globule, is then crumbed to averagely every Portugal
Grape broken skin rate is put into fermentor 20%, is added and is accounted for the shaddock leaf of the fermentor fermentation materials volume 5%, accounts for the grape body
The water pepper of product 5% and the sugar for accounting for the fermentor fermentation materials volume 1%~5%, seal spontaneous fermentation, and grape coloured glaze bucket is made
Former wine；
The former soaking in Chinese liquor grape coloured glaze bucket former wine of 60 degree of red sorghums is made using following methods：
The grape for separately taking a collection of firm harvesting to return in 2 hours is rinsed well, dries to surface and do not have the globule, is then soaked into the Portugal
In the former white wine of 60 degree of red sorghums of 2 times of grape volume, spontaneous fermentation is sealed, the former soaking in Chinese liquor grape coloured glaze bucket of 60 degree of red sorghums is made
Former wine.
It includes following preparation process：
According to ratio of weight and number it is 5 by the former soaking in Chinese liquor grape coloured glaze bucket former wines of above-mentioned grape coloured glaze bucket former wine and 60 degree red sorghums
~8:1 ratio is blent, and oak barrel storage is transferred to after clarification filtration, and by sterilization, filling, packaging, storage.
After testing, according to the method for the present embodiment, the grape fruit wine obtained by it is mellow mellow and full, long times of aftertaste, with uniqueness
Typicalness, and its distillation yield is up to 90%.
Embodiment 2 --- grape fruit wine and preparation method thereof
It, which includes meter by weight, includes following components：The former soaking in Chinese liquor grape of grape coloured glaze bucket 6 parts, 60 degree red sorghums of former wine
Coloured glaze 1 part of former wine of bucket；
Wherein, the grape coloured glaze bucket former wine is made using following methods：
The grape that firm harvesting was returned in 2 hours is rinsed well, dries to surface and does not have the globule, is then crumbed to averagely every Portugal
Grape broken skin rate is put into fermentor 26%, is added and is accounted for the shaddock leaf of the fermentor fermentation materials volume 6%, accounts for the grape body
The water pepper of product 6% and the sugar for accounting for the fermentor fermentation materials volume 3%, seal spontaneous fermentation, and grape coloured glaze bucket former wine is made；
The former soaking in Chinese liquor grape coloured glaze bucket former wine of 60 degree of red sorghums is made using following methods：
The grape for separately taking a collection of firm harvesting to return in 2 hours is rinsed well, dries to surface and do not have the globule, is then soaked into the Portugal
In the former white wine of 60 degree of red sorghums of 6 times of grape volume, spontaneous fermentation is sealed, the former soaking in Chinese liquor grape coloured glaze bucket of 60 degree of red sorghums is made
Former wine.
It includes following preparation process：
It is according to ratio of weight and number by the former soaking in Chinese liquor grape coloured glaze bucket former wine of above-mentioned grape coloured glaze bucket former wine and 60 degree of red sorghums
6:1 ratio is blent, and oak barrel storage is transferred to after clarification filtration, and by sterilization, filling, packaging, storage.
After testing, according to the method for the present embodiment, the grape fruit wine obtained by it is mellow mellow and full, long times of aftertaste, with uniqueness
Typicalness, and its distillation yield is up to 91%.
Embodiment 3 --- grape fruit wine and preparation method thereof
It, which includes meter by weight, includes following components：The former soaking in Chinese liquor grape of grape coloured glaze bucket 8 parts, 60 degree red sorghums of former wine
Coloured glaze 1 part of former wine of bucket；
Wherein, the grape coloured glaze bucket former wine is made using following methods：
The grape that firm harvesting was returned in 2 hours is rinsed well, dries to surface and does not have the globule, is then crumbed to averagely every Portugal
Grape broken skin rate is put into fermentor 30%, is added and is accounted for the shaddock leaf of the fermentor fermentation materials volume 8%, accounts for the grape body
The water pepper of product 8% and the sugar for accounting for the fermentor fermentation materials volume 5%, seal spontaneous fermentation, and grape coloured glaze bucket former wine is made；
The former soaking in Chinese liquor grape coloured glaze bucket former wine of 60 degree of red sorghums is made using following methods：
The grape for separately taking a collection of firm harvesting to return in 2 hours is rinsed well, dries to surface and do not have the globule, is then soaked into the Portugal
In the former white wine of 60 degree of red sorghums of 10 times of grape volume, spontaneous fermentation is sealed, the former soaking in Chinese liquor grape coloured glaze of 60 degree of red sorghums is made
Bucket former wine.
It includes following preparation process：
It is according to ratio of weight and number by the former soaking in Chinese liquor grape coloured glaze bucket former wine of above-mentioned grape coloured glaze bucket former wine and 60 degree of red sorghums
8:1 ratio is blent, and oak barrel storage is transferred to after clarification filtration, and by sterilization, filling, packaging, storage.
After testing, according to the method for the present embodiment, the grape fruit wine obtained by it is mellow mellow and full, long times of aftertaste, with uniqueness
Typicalness, and its distillation yield is up to 94%.
Comparative example 1 --- grape fruit wine and preparation method thereof
It, which includes meter by weight, includes following components：The former soaking in Chinese liquor grape of grape coloured glaze bucket 5 parts, 60 degree red sorghums of former wine
Coloured glaze 1 part of former wine of bucket；
Wherein, the grape coloured glaze bucket former wine is made using following methods：
Grape is rinsed well, dries to surface and does not have the globule, then crumbing is put into fermentor, addition accounts for the fermentor hair
The shaddock leaf of ferment volume of material 5%, the water pepper for accounting for the grape volume 5% and account for the fermentor fermentation materials volume 1%~5%
Sugar, seal spontaneous fermentation, grape coloured glaze bucket former wine be made；
The former soaking in Chinese liquor grape coloured glaze bucket former wine of 60 degree of red sorghums is made using following methods：
The grape for separately taking a collection of firm harvesting to return in 2 hours is rinsed well, dries to surface and do not have the globule, is then soaked into the Portugal
In the former white wine of 60 degree of red sorghums of 2 times of grape volume, spontaneous fermentation is sealed, the former soaking in Chinese liquor grape coloured glaze bucket of 60 degree of red sorghums is made
Former wine.
It includes following preparation process：
According to ratio of weight and number it is 5 by the former soaking in Chinese liquor grape coloured glaze bucket former wines of above-mentioned grape coloured glaze bucket former wine and 60 degree red sorghums
~8:1 ratio is blent, and oak barrel storage is transferred to after clarification filtration, and by sterilization, filling, packaging, storage.
After testing, according to the method for the present embodiment, the sack obtained by it is mellow mellow and full, long times of aftertaste, with uniqueness
Typicalness, and its distillation yield is up to 75%.
Comparative example 2 --- grape fruit wine and preparation method thereof
It, which includes meter by weight, includes following components：The former soaking in Chinese liquor grape of grape coloured glaze bucket 6 parts, 60 degree red sorghums of former wine
Coloured glaze 1 part of former wine of bucket；
Wherein, the grape coloured glaze bucket former wine is made using following methods：
The grape that firm harvesting was returned in 2 hours is rinsed well, dries to surface and does not have the globule, is then crumbed to averagely every Portugal
Grape broken skin rate is put into fermentor 26%, accounts for the sugar of the fermentor fermentation materials volume 3%, seals spontaneous fermentation, and Portugal is made
Grape coloured glaze bucket former wine；
The former soaking in Chinese liquor grape coloured glaze bucket former wine of 60 degree of red sorghums is made using following methods：
The grape for separately taking a collection of firm harvesting to return in 2 hours is rinsed well, dries to surface and do not have the globule, is then soaked into the Portugal
In the former white wine of 60 degree of red sorghums of 6 times of grape volume, spontaneous fermentation is sealed, the former soaking in Chinese liquor grape coloured glaze bucket of 60 degree of red sorghums is made
Former wine.
It includes following preparation process：
It is according to ratio of weight and number by the former soaking in Chinese liquor grape coloured glaze bucket former wine of above-mentioned grape coloured glaze bucket former wine and 60 degree of red sorghums
6:1 ratio is blent, and oak barrel storage is transferred to after clarification filtration, and by sterilization, filling, packaging, storage.
After testing, according to the method for the present embodiment, the distillation yield obtained by it is only 60%.
Claims (4)
1. a kind of grape fruit wine, it is characterised in that meter includes following components by weight：5 parts~8 parts of former wine of grape coloured glaze bucket,
Former 1 part of the former wine of soaking in Chinese liquor grape coloured glaze bucket of 60 degree of red sorghums；
Wherein, the grape coloured glaze bucket former wine is made using following methods：
Grape is rinsed well, dries to surface and does not have the globule, then crumbing is put into fermentor, addition accounts for the fermentor hair
The shaddock leaf of ferment volume of material 5%~8%, the water pepper for accounting for the grape volume 5%~8% and account for the fermentor fermentation materials body
The sugar of product 1%~5%, seals spontaneous fermentation, and grape coloured glaze bucket former wine is made；
The former soaking in Chinese liquor grape coloured glaze bucket former wine of 60 degree of red sorghums is made using following methods：
Grape is rinsed well, dries to surface and does not have the globule, 60 degree of red height of 2 times~10 times of the grape volume are then soaked into
In fine strain of millet original white wine, spontaneous fermentation is sealed, the former soaking in Chinese liquor grape coloured glaze bucket former wine of 60 degree of red sorghums is made.
2. a kind of preparation method of grape fruit wine, it is characterised in that comprise the following steps：
A. grape rinsed well, dry to surface and there is no the globule, then crumbing is put into fermentor, addition accounts for the fermentor
The shaddock leaf of fermentation materials volume 5%~8%, the water pepper for accounting for the grape volume 5%~8% and account for the fermentor fermentation materials
The sugar of volume 1%~5%, seals spontaneous fermentation, and grape coloured glaze bucket former wine is made；
B. separately take a collection of grape to rinse well, dry to surface and there is no the globule, be then soaked into 2 times~10 times of the grape volume
In the former white wine of 60 degree of red sorghums, spontaneous fermentation is sealed, the former soaking in Chinese liquor grape coloured glaze bucket former wine of 60 degree of red sorghums is made；
C. by grape coloured glaze bucket former wine made from above-mentioned step A and the former soaking in Chinese liquor grape coloured glaze of 60 degree of red sorghums made from step B
Glass bucket former wine is 5~8 according to ratio of weight and number:1 ratio is blent, and oak barrel is transferred to after clarification filtration and is deposited, and by sterilizing,
Filling, packaging, storage.
3. grape fruit wine according to claim 2 and preparation method thereof, it is characterised in that：Step A, step B are used
Grape is the grape that firm harvesting was returned in 2 hours.
4. grape fruit wine according to Claims 2 or 3 and preparation method thereof, it is characterised in that：Grape is pinched described in step A
Averagely every grape broken skin rate is broken to 20%~30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710643460.XA CN107299010A (en) | 2017-07-31 | 2017-07-31 | grape fruit wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710643460.XA CN107299010A (en) | 2017-07-31 | 2017-07-31 | grape fruit wine and preparation method thereof |
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| CN107299010A true CN107299010A (en) | 2017-10-27 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312363A (en) * | 2001-02-27 | 2001-09-12 | 中法合营王朝葡萄酿酒有限公司 | Dry red wine and its making process |
| CN1537931A (en) * | 2003-10-23 | 2004-10-20 | 刘应海 | Formula of brewed pine tuckahoe wine and its technological method |
| CN102344881A (en) * | 2011-11-07 | 2012-02-08 | 欧声光 | Novel red berry fruit wine and preparation method thereof |
| CN102382748A (en) * | 2011-11-07 | 2012-03-21 | 欧声光 | Novel cumquat fruit wine and preparation method thereof |
| CN104099222A (en) * | 2013-04-12 | 2014-10-15 | 黄泉水 | Green health caring, nursing and health preserving sorghum red wine |
| CN105713774A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Method for increasing yield of baijiu |
-
2017
- 2017-07-31 CN CN201710643460.XA patent/CN107299010A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312363A (en) * | 2001-02-27 | 2001-09-12 | 中法合营王朝葡萄酿酒有限公司 | Dry red wine and its making process |
| CN1537931A (en) * | 2003-10-23 | 2004-10-20 | 刘应海 | Formula of brewed pine tuckahoe wine and its technological method |
| CN102344881A (en) * | 2011-11-07 | 2012-02-08 | 欧声光 | Novel red berry fruit wine and preparation method thereof |
| CN102382748A (en) * | 2011-11-07 | 2012-03-21 | 欧声光 | Novel cumquat fruit wine and preparation method thereof |
| CN104099222A (en) * | 2013-04-12 | 2014-10-15 | 黄泉水 | Green health caring, nursing and health preserving sorghum red wine |
| CN105713774A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Method for increasing yield of baijiu |
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Application publication date: 20171027 |