CN107384667A - The preparation method of claret - Google Patents
The preparation method of claret Download PDFInfo
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- CN107384667A CN107384667A CN201710657534.5A CN201710657534A CN107384667A CN 107384667 A CN107384667 A CN 107384667A CN 201710657534 A CN201710657534 A CN 201710657534A CN 107384667 A CN107384667 A CN 107384667A
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- basestocks
- wine
- claret
- grape fruit
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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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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
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Abstract
The invention discloses a kind of preparation method of claret, belong to the technology and brewing technology of wine, this method is：A, container is cleaned, dried and sterilized；B, the ripe grape fruit of selection, and clean and dry；C, grape fruit broken skin is obtained into basestocks, basestocks is put into container, then fermented；D, after basestocks ferment 38.6 hours, in basestocks adding rock sugar for the first time stirs；After when basestocks standing for fermentation 78.4 is small, second of addition rock sugar stirs in basestocks；Until completing whole fermentation process；E, wine liquid is filtered out and is fitted into wine jar, the wine liquid loading wine rice steamer for then taking out wine liquid gross weight 1/17th steams, and it is 22.6 °~24.8 ° to steam to alcoholic strength, then pours into wine jar and mix；Sealing wine jar.The present invention can solve have suspension in wine liquid present in the preparation method of existing claret, and wine and women-sensual pursuits is more muddy and aroma owes the problem of graceful, strong.
Description
Technical field
The present invention relates to the technology and brewing technology of wine, especially a kind of preparation method of claret.
Background technology
Grape wine is the fruit wine brewageed using grape as raw material, contains the members such as abundant calcium, potassium, manganese, zinc in grape wine
Amino acid, tartaric acid, malic acid, citric acid, lactic acid and the cured acid of honey plain, needed by human；Contain what can directly be absorbed by the body
Glucose and fructose；Also contain the resveratrol that can suppress fungal disease infection and high fat of blood can be reduced, cancer cell work can be suppressed
Dynamic resveratrol；Drink grape wine for a long time, can not only whet the appetite, help digestion raising dining quality, also beautifying and anti-aging, sterilization,
Prevent breast cancer and suppress the effect of fat.But the preparation method of existing claret is in wine liquid there is having suspension,
Wine and women-sensual pursuits is more muddy and aroma owes the problem of graceful, strong.
The content of the invention
The present invention provides a kind of preparation method of claret, and this method can solve the making of existing claret
There is suspension present in method in wine liquid, wine and women-sensual pursuits is more muddy and aroma owes the problem of graceful, strong.
In order to solve the above problems, the technical solution adopted in the present invention is：The preparation method of this claret, bag
Include following steps：
A, the container for having lid of grape fruit to be contained is cleaned, dried and sterilized；
B, the ripe grape fruit of selection, and clean and dry, it is stand-by；
C, step b grape fruit broken skin is obtained into basestocks, basestocks is put into step a container, then covers container
Lid is fermented；
D, after when step c basestocks fermentation 38.6 is small, in the basestocks adding rock sugar for the first time stirs；When this
After basestocks are left to ferment 78.4 hours, second of addition rock sugar stirs in the basestocks；Until completing whole hair
Ferment process；Time is 153 hours, and temperature is 26.3 DEG C~28.9 DEG C；First time and secondary added rock sugar weight and grape
The weight ratio of fruit is 1：20；
E, wine liquid being filtered out and is fitted into wine jar, the wine liquid loading wine rice steamer for then taking out wine liquid gross weight 1/17th steams,
It is 22.6 °~24.8 ° to steam to alcoholic strength, cooling, then pours into wine jar and mixed with wine liquid therein；Seal the wine jar.
In the preparation method technical scheme of above-mentioned claret, more specifically technical scheme can also be：The step b
Described in the ratio between the volume of container capacity and grape fruit be 3：2.
Further：The container is bamboo bucket.
By adopting the above-described technical solution, the present invention has the advantages that compared with prior art：
1st, because after when step c basestocks fermentation 38.6 is small, in basestocks adding rock sugar for the first time stirs；When this
After basestocks are left to ferment 78.4 hours, second of addition rock sugar stirs in basestocks；Until completing entirely to ferment
Journey；Time is 153 hours, and temperature is 26.3 DEG C~28.9 DEG C；First time and secondary added rock sugar weight and grape fruit
Weight ratio be 1：20；And the wine liquid of taking-up wine liquid gross weight 1/17th loads wine rice steamer and steamed, and steams to alcoholic strength
Cooled down for 22.6 °~24.8 °, then pour into wine jar and mixed with wine liquid therein；Seal the wine jar；So, it is not only more intact
Maintain the natural color of finished product wine liquid, fragrance, and spawn wine liquid clarification, it is glossy；With pure, strong, graceful and
Humorous fruity；
2nd, due in step b the ratio between volume of container capacity and grape fruit be 3：2；So, can prevent from producing in fermentation process
Gas container is damaged；
3rd, because container is bamboo bucket, wine liquid can be made to absorb the delicate fragrance of bamboo, further increase pure and fresh graceful mouthfeel.
Embodiment
Embodiment one：
The preparation method of the claret of the present embodiment, comprises the following steps：
A, the bamboo bucket for having lid of grape fruit to be contained is cleaned, dried and sterilized；
B, the ripe grape fruit of selection, and clean and dry, it is stand-by；The ratio between bamboo ladle capacity and the volume of grape fruit are 3：2；
C, step b grape fruit broken skin is obtained into basestocks, basestocks is put into step a bamboo bucket, then cover bamboo bucket
Lid is fermented；
D, after when step c basestocks fermentation 38.6 is small, in this basestocks adding rock sugar for the first time stirs；When the base
After plinth material is left to ferment 78.4 hours, second of addition rock sugar stirs in basestocks；Until completing whole fermentation process；
Time is 153 hours, and temperature is 26.3 DEG C~27 DEG C；First time and secondary added rock sugar weight and the weight of grape fruit
The ratio between be 1：20；
E, wine liquid being filtered out and is fitted into wine jar, the wine liquid loading wine rice steamer for then taking out wine liquid gross weight 1/17th steams,
It is 22.6 ° of coolings to steam to alcoholic strength, then pours into wine jar and mixed with wine liquid therein；Seal the wine jar.
After testing, according to the method for the present embodiment, the claret obtained by it is clarified, is glossy；With pure, dense
Strongly fragrant, graceful harmonious fruity.
Embodiment two：
The preparation method of the claret of the present embodiment, comprises the following steps：
A, the bamboo bucket for having lid of grape fruit to be contained is cleaned, dried and sterilized；
B, the ripe grape fruit of selection, and clean and dry, it is stand-by；The ratio between bamboo ladle capacity and the volume of grape fruit are 3：2；
C, step b grape fruit broken skin is obtained into basestocks, basestocks is put into step a bamboo bucket, then cover bamboo bucket
Lid is fermented；
D, after when step c basestocks fermentation 38.6 is small, in the basestocks adding rock sugar for the first time stirs；When this
After basestocks are left to ferment 78.4 hours, second of addition rock sugar stirs in the basestocks；Until completing whole hair
Ferment process；Time is 153 hours, and temperature is 27.1 DEG C~27.9 DEG C；First time and secondary added rock sugar weight and grape
The weight ratio of fruit is 1：20；
E, wine liquid being filtered out and is fitted into wine jar, the wine liquid loading wine rice steamer for then taking out wine liquid gross weight 1/17th steams,
It is 24.8 ° of coolings to steam to alcoholic strength, then pours into wine jar and mixed with wine liquid therein；Seal the wine jar.
After testing, according to the method for the present embodiment, the claret obtained by it is clarified, is glossy；With pure, dense
Strongly fragrant, graceful harmonious fruity.
Embodiment three：
The preparation method of the claret of the present embodiment comprises the following steps：
A, the bamboo bucket for having lid of grape fruit to be contained is cleaned, dried and sterilized；
B, the ripe grape fruit of selection, and clean and dry, it is stand-by；The ratio between bamboo ladle capacity and the volume of grape fruit are 3：2；
C, step b grape fruit broken skin is obtained into basestocks, basestocks is put into step a bamboo bucket, then cover bamboo bucket
Lid is fermented；
D, after when step c basestocks fermentation 38.6 is small, in the basestocks adding rock sugar for the first time stirs；When this
After basestocks are left to ferment 78.4 hours, second of addition rock sugar stirs in the basestocks；Until completing whole hair
Ferment process；Time is 153 hours, and temperature is 28.0 DEG C~28.9 DEG C；First time and secondary added rock sugar weight and grape
The weight ratio of fruit is 1：20；
E, wine liquid being filtered out and is fitted into wine jar, the wine liquid loading wine rice steamer for then taking out wine liquid gross weight 1/17th steams,
It is 23.6 ° of coolings to steam to alcoholic strength, then pours into wine jar and mixed with wine liquid therein；Seal the wine jar.
After testing, according to the method for the present embodiment, the claret obtained by it is clarified, is glossy；With pure, dense
Strongly fragrant, graceful harmonious fruity.
Comparative example one
The preparation method of the claret of the present embodiment, comprises the following steps：
A, the bamboo bucket for having lid of grape fruit to be contained is cleaned, dried and sterilized；
B, the ripe grape fruit of selection, and clean and dry, it is stand-by；The ratio between bamboo ladle capacity and the volume of grape fruit are 3：2；
C, step b grape fruit broken skin is obtained into basestocks, basestocks is put into step a bamboo bucket, then cover bamboo bucket
Lid is fermented；
D, after when step c basestocks fermentation 38.6 is small, addition rock sugar stirs in this basestocks；It is whole until completing
Fermentation process；Time is 153 hours, and temperature is 26.3 DEG C~27 DEG C；The weight ratio of added rock sugar weight and grape fruit is equal
For 1：10；
E, wine liquid being filtered out and is fitted into wine jar, the wine liquid loading wine rice steamer for then taking out wine liquid gross weight 1/17th steams,
It is 22.6 ° of coolings to steam to alcoholic strength, then pours into wine jar and mixed with wine liquid therein；Seal the wine jar.
After testing, according to the method for the present embodiment, the claret obtained by it is clarified, is glossy；But there is a little astringent taste.
Comparative example two
The preparation method of the claret of the present embodiment, comprises the following steps：
A, the bamboo bucket for having lid of grape fruit to be contained is cleaned, dried and sterilized；
B, the ripe grape fruit of selection, and clean and dry, it is stand-by；The ratio between bamboo ladle capacity and the volume of grape fruit are 3：2；
C, step b grape fruit broken skin is obtained into basestocks, basestocks is put into step a bamboo bucket, then cover bamboo bucket
Lid is fermented；
D, after when step c basestocks fermentation 38.6 is small, in the basestocks adding rock sugar for the first time stirs；When this
After basestocks are left to ferment 78.4 hours, second of addition rock sugar stirs in the basestocks；Until completing whole hair
Ferment process；Time is 153 hours, and temperature is 27.1 DEG C~27.9 DEG C；First time and secondary added rock sugar weight and grape
The weight ratio of fruit is 1：20；
E, wine liquid is filtered out and is fitted into wine jar, seal the wine jar.
After testing, according to the method for the present embodiment, the claret obtained by it has strong fruity, but in its wine liquid
There is a little suspension, gloss is partially dark.
Comparative example three
The preparation method of the claret of the present embodiment comprises the following steps：
A, the bamboo bucket for having lid of grape fruit to be contained is cleaned, dried and sterilized；
B, the ripe grape fruit of selection, and clean and dry, it is stand-by；The ratio between bamboo ladle capacity and the volume of grape fruit are 3：2；
C, step b grape fruit broken skin is obtained into basestocks, basestocks is put into step a bamboo bucket, add rock sugar stirring
Uniformly；Then the lid for covering bamboo bucket is fermented；Time is 153 hours, and temperature is 27.1 DEG C~27.9 DEG C；Add rock sugar again
Amount and the weight ratio of grape fruit are 1：10；
D, wine liquid is filtered out and is fitted into wine jar, seal the wine jar.
After testing, according to the method for the present embodiment, the claret obtained by it has a little suspension, and gloss is partially dark；Taste
Road meta-acid.
Claims (3)
- A kind of 1. preparation method of claret, it is characterised in that：Comprise the following steps：A, the container for having lid of grape fruit to be contained is cleaned, dried and sterilized；B, the ripe grape fruit of selection, and clean and dry, it is stand-by；C, step b grape fruit broken skin is obtained into basestocks, basestocks is put into step a container, then covers container Lid is fermented；D, after when step c basestocks fermentation 38.6 is small, in the basestocks adding rock sugar for the first time stirs；When this After basestocks are left to ferment 78.4 hours, second of addition rock sugar stirs in the basestocks；Until completing whole hair Ferment process；Time is 153 hours, and temperature is 26.3 DEG C~28.9 DEG C；First time and secondary added rock sugar weight and grape The weight ratio of fruit is 1：20；E, wine liquid being filtered out and is fitted into wine jar, the wine liquid loading wine rice steamer for then taking out wine liquid gross weight 1/17th steams, It is 22.6 °~24.8 ° to steam to alcoholic strength, cooling, then pours into wine jar and mixed with wine liquid therein；Seal the wine jar.
- 2. the preparation method of claret according to claim 1, it is characterised in that：Container described in the step b The ratio between volume of capacity and grape fruit is 3：2.
- 3. the preparation method of claret according to claim 1 or 2, it is characterised in that：The container is bamboo bucket.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710657534.5A CN107384667A (en) | 2017-08-03 | 2017-08-03 | The preparation method of claret |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710657534.5A CN107384667A (en) | 2017-08-03 | 2017-08-03 | The preparation method of claret |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107384667A true CN107384667A (en) | 2017-11-24 |
Family
ID=60343667
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710657534.5A Withdrawn CN107384667A (en) | 2017-08-03 | 2017-08-03 | The preparation method of claret |
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| CN105199896A (en) * | 2015-09-12 | 2015-12-30 | 阜阳市辉源果桑科技产业园有限公司 | Preparation method of novel mulberry dry red wine |
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2017
- 2017-08-03 CN CN201710657534.5A patent/CN107384667A/en not_active Withdrawn
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|---|---|---|---|---|
| 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 |
| CN1814725A (en) * | 2005-01-31 | 2006-08-09 | 张树宝 | Method for brewing nutrient health-care grape wine |
| CN101182433A (en) * | 2006-11-14 | 2008-05-21 | 孟祥欣 | Dry red wine |
| CN1986763A (en) * | 2006-12-13 | 2007-06-27 | 扬州大学 | Producing process for dry red wine |
| CN101024805A (en) * | 2007-03-19 | 2007-08-29 | 中法合营王朝葡萄酿酒有限公司 | Dried red wine and its brewing process |
| CN101993801A (en) * | 2009-08-25 | 2011-03-30 | 崔霖 | Preparation method of wild grape wine |
| CN101831367A (en) * | 2010-05-24 | 2010-09-15 | 菏泽中粮长城葡萄酒厂 | Brewing process of zero dry red wine |
| CN102093940A (en) * | 2010-11-24 | 2011-06-15 | 于宏中 | Process for brewing selenium-enriched dry red wine |
| CN102250710A (en) * | 2011-06-15 | 2011-11-23 | 谢光辉 | Dry red wine with alcohol concentration of 60 degrees and preparation method therefor |
| CN102839069A (en) * | 2012-09-05 | 2012-12-26 | 姜丽丽 | Method for self making wine at home |
| CN104099203A (en) * | 2013-04-01 | 2014-10-15 | 山东汉诺庄园酿酒有限公司 | Cabernet mitos dry red grape wine brewing technology |
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| CN104893883A (en) * | 2015-06-21 | 2015-09-09 | 俞华 | Household wine making method |
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Application publication date: 20171124 |