CN107384665A - The preparation method of sack - Google Patents
The preparation method of sack Download PDFInfo
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- CN107384665A CN107384665A CN201710640618.8A CN201710640618A CN107384665A CN 107384665 A CN107384665 A CN 107384665A CN 201710640618 A CN201710640618 A CN 201710640618A CN 107384665 A CN107384665 A CN 107384665A
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- grape
- fermentor
- fermentation materials
- sack
- fermentation
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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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Abstract
The present invention relates to a kind of preparation method of sack, including grape rinsed well, is dried；Grape is crumbed to averagely every grape broken skin rate 20%~30%, and is put into fermentor, then adds the water pepper for accounting for the grape volume 1%~4% daily, stirs, start to be sealed by fermentation；When fermenting to when having bubble generation, the fermentor fermentation materials are turned upside down daily, and is added while tipping and is accounted for the shaddock leaf of the fermentor fermentation materials volume 1%~4% and account for the sugar of the fermentor fermentation materials volume 5%~10%, are stirred；When fermentation produces to bubble-free, the fermentation materials of gained are filtered, clarified solution is transferred to oak barrel storage, and by sterilization, filling, packaging, storage.The present invention in sack manufacturing process by persistently adding water pepper, shaddock leaf be used as one of raw material, and appropriate regulation its addition, 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 preparation method of sack.
Background technology
Sack, also known as dry wine, raw material（Grape juice）Middle sugar is fully converted into alcohol, residual sugar amount below 0.4%,
Imperceptible sweet taste, only tart flavour and clear happy tasty and refreshing sensation, and acidity is larger when mouth is commented.Dry wine is that world market is main
The larger species of requirement in the varietal wine of consumption, and China's tourism and foreign trade.Dry wine is because sugar is few, so Portugal
The embodiment of grape kind flavor is the most abundant, by being the good and bad Main Basiss of identification brewing grape kind to judging for dry wine.In addition
Dry wine, so as to cause fermenting again for yeast, is not easy to cause bacterial growth because sugar is low.
The making of traditional sack is mainly including below scheme：Crush, ferment, pouring in down a chimney, clarifying treatment, storage, Portugal
Grape former wine, sterilization, filling, packaging, storage.Wherein, during the fermentation, it is typically to only rely on the microorganism that grape carries in itself
Fermented, without adding other microorganisms or other fermentation catalysts, such fermentation process typically exhibits hair
The problem of ferment speed is slow, finished product alcoholic degree is bad, distillation yield is low, weak flavor.
The content of the invention
It is an object of the invention to provide a kind of preparation method of sack, and it can solve existing sack and make
The problem of distillation yield is low, finished product alcoholic degree is bad, weak flavor be present in method.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is：
It comprises the following steps：
A. grape rinsed well, dry to surface and there is no the globule, it is standby；
B. grape step A is cleaned, dried is crumbed to averagely every grape broken skin rate 20%~30%, and is put into fermentor
In, the water pepper for accounting for the grape volume 1%~4% is then added daily, is stirred, is started to be sealed by fermentation；
C. when above-mentioned step B is fermented to when having bubble generation, the fermentor fermentation materials are turned upside down daily, and is turning upside down
While add account for the fermentor fermentation materials volume 1%~4% shaddock leaf and account for the fermentor fermentation materials volume
5%~10% sugar, stirs；
D. when step C, which is fermented to bubble-free, to be produced, the fermentation materials of gained are filtered, clarified solution is transferred to oak barrel storage,
And by sterilization, filling, packaging, storage.
In above-mentioned technical proposal, more specifically technical scheme can also be：The grape is returned in 2 hours for just harvesting
Grape.
Further, for fermentor described in step B after grape is put into, its inner upper end leaves 20% space.
By adopting the above-described technical solution, the present invention has following remarkable result compared with prior art：
1st, the present invention by persistently adding water pepper in sack manufacturing process, shaddock leaf is used as one of raw material, and suitably
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.
The preparation method of embodiment 1 --- sack
It comprises the following steps：
A. the grape that firm harvesting was returned in 2 hours rinsed well, dry to surface and there is no the globule, it is standby；
B. grape step A is cleaned, dried is crumbed to averagely every grape broken skin rate 20%, and is put into fermentor, until
The fermentor inner upper end leaves 20% space and then addition daily accounts for the water pepper of the grape volume 1%, stirs, starts
It is sealed by fermentation；
C. when above-mentioned step B is fermented to when having bubble generation, the fermentor fermentation materials are turned upside down daily, and is turning upside down
While add account for the fermentor fermentation materials volume 1% shaddock leaf and account for the fermentor fermentation materials volume 5%
Sugar, stir；
D. when step C, which is fermented to bubble-free, to be produced, the fermentation materials of gained are filtered, clarified solution is transferred to oak barrel storage,
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 90%.
The preparation method of embodiment 2 --- sack
It comprises the following steps：
A. the grape that firm harvesting was returned in 2 hours rinsed well, dry to surface and there is no the globule, it is standby；
B. grape step A is cleaned, dried is crumbed to averagely every grape broken skin rate 30%, and is put into fermentor, until
The fermentor inner upper end leaves 20% space and then addition daily accounts for the water pepper of the grape volume 4%, stirs, starts
It is sealed by fermentation；
C. when above-mentioned step B is fermented to when having bubble generation, the fermentor fermentation materials are turned upside down daily, and is turning upside down
While add account for the fermentor fermentation materials volume 4% shaddock leaf and account for the fermentor fermentation materials volume 10%
Sugar, stir；
D. when step C, which is fermented to bubble-free, to be produced, the fermentation materials of gained are filtered, clarified solution is transferred to oak barrel storage,
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 91%.
The preparation method of embodiment 3 --- sack
It comprises the following steps：
A. the grape that firm harvesting was returned in 2 hours rinsed well, dry to surface and there is no the globule, it is standby；
B. grape step A is cleaned, dried is crumbed to averagely every grape broken skin rate 28%, and is put into fermentor, until
The fermentor inner upper end leaves 20% space and then addition daily accounts for the water pepper of the grape volume 3%, stirs, starts
It is sealed by fermentation；
C. when above-mentioned step B is fermented to when having bubble generation, the fermentor fermentation materials are turned upside down daily, and is turning upside down
While add account for the fermentor fermentation materials volume 3% shaddock leaf and account for the fermentor fermentation materials volume 8%
Sugar, stir；
D. when step C, which is fermented to bubble-free, to be produced, the fermentation materials of gained are filtered, clarified solution is transferred to oak barrel storage,
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 94%.
The preparation method of comparative example 1 --- sack
It comprises the following steps：
A. grape rinsed well, dry to surface and there is no the globule, it is standby；
B. grape step A is cleaned, dried is crumbed, and is put into fermentor, starts to be sealed by fermentation；
C. when above-mentioned step B is fermented to when having bubble generation, the fermentor fermentation materials are turned upside down daily, and is turning upside down
While add and account for the sugar of the fermentor fermentation materials volume 5%, stir；
D. when step C, which is fermented to bubble-free, to be produced, the fermentation materials of gained are filtered, clarified solution is transferred to oak barrel storage,
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%.
The preparation method of comparative example 2 --- sack
It comprises the following steps：
A. the grape that firm harvesting was returned in 2 hours rinsed well, dry to surface and there is no the globule, it is standby；
B. grape step A is cleaned, dried is crumbed to averagely every grape broken skin rate 30%, and is put into fermentor, stirring
Uniformly, start to be sealed by fermentation；
C. when above-mentioned step B is fermented to when having bubble generation, the fermentor fermentation materials are turned upside down daily, and is turning upside down
While add and account for the sugar of the fermentor fermentation materials volume 10%, stir；
D. when step C, which is fermented to bubble-free, to be produced, the fermentation materials of gained are filtered, clarified solution is transferred to oak barrel storage,
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%.
The preparation method of comparative example 3 --- sack
It comprises the following steps：
A. grape rinsed well, dry to surface and there is no the globule, it is standby；
B. grape step A is cleaned, dried is crumbed, and is put into fermentor, until the fermentor inner upper end leaves 20%
Space and then daily addition account for the water pepper of the grape volume 3%, stir, start to be sealed by fermentation；
C. when above-mentioned step B is fermented to when having bubble generation, the fermentor fermentation materials are turned upside down daily, and is turning upside down
While add account for the fermentor fermentation materials volume 1% shaddock leaf and account for the fermentor fermentation materials volume 8%
Sugar, stir；
D. when step C, which is fermented to bubble-free, to be produced, the fermentation materials of gained are filtered, clarified solution is transferred to oak barrel storage,
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, but its distillation yield is only 80%.
Claims (3)
1. a kind of preparation method of sack, comprises the following steps：
A. grape rinsed well, dry to surface and there is no the globule, it is standby；
B. grape step A is cleaned, dried is crumbed to averagely every grape broken skin rate 20%~30%, and is put into fermentor
In, the water pepper for accounting for the grape volume 1%~4% is then added daily, is stirred, is started to be sealed by fermentation；
C. when above-mentioned step B is fermented to when having bubble generation, the fermentor fermentation materials are turned upside down daily, and is turning upside down
While add account for the fermentor fermentation materials volume 1%~4% shaddock leaf and account for the fermentor fermentation materials volume
5%~10% sugar, stirs；
D. when step C, which is fermented to bubble-free, to be produced, the fermentation materials of gained are filtered, clarified solution is transferred to oak barrel storage,
And by sterilization, filling, packaging, storage.
2. the preparation method of sack according to claim 1, it is characterised in that：The grape plucks 2 to be firm
Grape in hour.
3. the preparation method of sack according to claim 1 or 2, it is characterised in that：Fermentor described in step B is being put
After entering grape, its inner upper end leaves 20% space.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710640618.8A CN107384665A (en) | 2017-07-31 | 2017-07-31 | The preparation method of sack |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710640618.8A CN107384665A (en) | 2017-07-31 | 2017-07-31 | The preparation method of sack |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107384665A true CN107384665A (en) | 2017-11-24 |
Family
ID=60343171
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710640618.8A Pending CN107384665A (en) | 2017-07-31 | 2017-07-31 | The preparation method of sack |
Country Status (1)
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| CN (1) | CN107384665A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1537931A (en) * | 2003-10-23 | 2004-10-20 | 刘应海 | Formula of brewed pine tuckahoe wine and its technological method |
| CN105219576A (en) * | 2014-06-11 | 2016-01-06 | 代泳杰 | A kind of family manufacture method vinous |
| CN105713806A (en) * | 2016-03-22 | 2016-06-29 | 罗彦文 | Preparing method for litchi fruit wine |
| CN105713774A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Method for increasing yield of baijiu |
-
2017
- 2017-07-31 CN CN201710640618.8A patent/CN107384665A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1537931A (en) * | 2003-10-23 | 2004-10-20 | 刘应海 | Formula of brewed pine tuckahoe wine and its technological method |
| CN105219576A (en) * | 2014-06-11 | 2016-01-06 | 代泳杰 | A kind of family manufacture method vinous |
| CN105713806A (en) * | 2016-03-22 | 2016-06-29 | 罗彦文 | Preparing method for litchi fruit 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: 20171124 |