CN107619738A

CN107619738A - Shower grape wine

Info

Publication number: CN107619738A
Application number: CN201711100449.5A
Authority: CN
Inventors: 赵秉莳
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-11-09
Filing date: 2017-11-09
Publication date: 2018-01-23
Anticipated expiration: 2037-11-09
Also published as: CN107619738B

Abstract

The present invention relates to a kind of bath preparation of wine and bath grape wine, its by harvesting destemming, clean, step on skin, fermentation, frost boiling, measurement acidity, lead for the first time fillings, lead for the second time filling, for the third time lead fill and encapsulation be prepared, the vinic alcohol number of degrees prepared by method are relatively low, and the content of tartaric acid, malic acid and micro lemon and lactic acid, butanedioic acid and acetic acid etc. is higher.Grape wine prepared by the inventive method is compared with grape wine bathes agent, without any industrial chemicals in addition to sulfur dioxide, potassium metabisulfite, the effect of health of human body will not be injured, and nourishes rough skins more more than grape wine bath agent, prevention skin disease, anti-cancer etc. can be provided.

Description

Shower grape wine

Technical field

The present invention relates to a kind of bath with preparation of wine and bath grape wine.

Background technology

Grape wine bath increasingly turns into a kind of mode of beauty treatment, and in bathing experience, the high temperature of hot water can make body hair Bore expansion, and grape wine stimulates capillary with regard to entering immediately under epidermis, helps body smooth blood circulation!Grape wine is containing single Rather, can take-up slack skin have U.S. face effect simultaneously, the vine polyphenol enriched in grape wine have it is anti-oxidant, stimulate circulation Effect.Alcohol in grape wine can promote percutaneous absorption nutrient, allow maintenance composition faster to enter skin nexine.Existing market The grape wine bath agent of upper sale is mostly chemical industry synthesis product, and shower water can be modulated into the color and smell of grape wine by it. And the commercially available vinic alcohol number of degrees are about 13%Vol, it is adapted to drink but is not suitable for taking a shower.

In view of this, it is necessary to invent a kind of bath grape wine dedicated for shower.

The content of the invention

It is an object of the invention to provide a kind of bath preparation of wine, the grape wine that this method is prepared can Dedicated for taking a shower, there is antibacterial, skin makeup, anti-cancer and anti-aging, and provide its preparation method.

To solve the above problems, the technical solution used in the present invention is：

One aspect of the present invention provides a kind of bath preparation of wine, and its key technology point is that it includes：

S1 harvests destemming：Take the grape of fresh mature to be screened, remove rotten, withered grape and leaf, petiole；

S2 is cleaned：Grape is cleaned with 0.5% pyrosulfurous acid aqueous solutions of potassium；

S3 steps on skin：Clean grape is squeezed the juice, keeps the complete of Grape Skin and grape pip, and be sufficiently stirred grape juice；

S4 adjusts sugar：The sugar content in grape juice is measured with gravimeter, regulation sugar content is maintained at 121g/L；

S5 ferments：Active wine yeast, sulfur dioxide, the grape juice that is stirred are poured into fermentation tank jointly, wherein dioxy Change sulfur content is 30-50mg/L, and the addition of active wine yeast is 1g/kg, and temperature control is at 20 DEG C ± 3 in fermentation tank ℃；

S6 acid adjustment degree：Make pH value control between 3-5；

S7 leads tank for the first time：The grape juice among grape pip, Grape Skin is imported into another fermentation tank after the fermentation has been completed for the first time In, grape pip, Grape Skin carry out pressure extracting juice, juice are also introduced into fermentation tank, sealed fermenter；

S8 leads tank for the second time：The part clarified in grape juice is imported in another fermentation tank at this, takes 0.5% potassium metabisulfite The oak chip soaked is added in fermentation tank；

S9 third times lead filling：The part clarified in grape juice is imported in new fermentation tank；

S10 is encapsulated：The product fermented is fitted into oak barrel.

Further, appropriate calcium carbonate powder is added when the method for the acid adjustment is peracid, can be added when crossing alkali appropriate Lemon juice.

Further, content of sulfur dioxide is 40mg/L in the S5 fermentations.

Further, the after fermentation of S6 acid adjustments degree carries out leading tank for the first time for 2-4 weeks, leads tank for the second time after then spending 4 weeks, passes through Tank is led for the third time after 6-24 months, is encapsulated.

Further, it is frost boiling step before the S6 acid adjustments degree, will be again by Portugal when grape pip and Grape Skin separation Grape juice, grape pip, Grape Skin are stirred.

Another aspect of the present invention provides bath grape wine prepared by a kind of above method.

Described bath is 7%Vol with the alcohol content of grape wine.

It is using beneficial effect caused by above-mentioned technical proposal：

The vinic alcohol number of degrees prepared by the inventive method are relatively low, tartaric acid, malic acid and micro lemon and lactic acid, amber The content of acid and acetic acid etc. is higher.Grape wine prepared by the inventive method compared with grape wine bathes agent, without except sulfur dioxide, Any industrial chemicals outside potassium metabisulfite, the health of human body will not be injured, and can provided more more than grape wine bath agent The effect of nourishes rough skin, prevention skin disease, anti-cancer etc..

Alcoholic content prepared by the inventive method can effectively suppress the growth of bacterium, so can be largely Prevent the generation of bacterial dermatosis, compared with drinking grape wine, this product has relatively low alcohol content, so being absorbed through skin Compared with drinking, grape wine is few with aerial alcohol content of being volatilized after heating, can effectively reduce injury of the alcohol to skin；This Tartaric acid, malic acid and lemon and lactic acid, butanedioic acid and acetic acid in product etc. can play the purpose of nourishes rough skin, white lamb's-quarters Reed alcohol is capable of the generation of effective pre- anti-cancer, and antioxidant can eliminate or to antioxidant radical, can have the work of anti-ageing diseases prevention With because this product does not carry out secondary fermentation and secondary addition sulfur dioxide, so content of sulfur dioxide is relatively drunk in this product Grape wine is few, and fermentation time is also few compared with grape wine is drunk, at the same tartaric acid, malic acid, lemon and lactic acid, butanedioic acid, acetic acid, Resveratrol, the content of antioxidant relatively drink grape wine height, so the effect above relatively drinks grape wine height.

Embodiment

To make the object, technical solutions and advantages of the present invention clearer, invention is carried out with reference to specific embodiment Clear, complete description.

Embodiment 1

1st, take the grape of fresh mature to be screened, remove rotten, withered grape and leaf, petiole.2nd, with 0.5% Potassium metabisulfite cleans grape.3rd, skin is stepped on：Clean grape is manually squeezed the juice, keeps the complete of Grape Skin and grape pip It is whole, and it is sufficiently stirred grape juice.4th, the grape juice 100ML being stirred is taken, contains sugar with gravimeter to measure in grape juice Amount, sugar content are maintained at 121g/L.（If sugar content can not add sucrose completely to adjust sugar content）5th, ferment：By active grape Brewer yeast, sulfur dioxide, the grape juice that is stirred are poured into fermentation tank jointly.Content of sulfur dioxide is 40mg/L, active grape The addition of brewer yeast is 1g/kg, and temperature control is at 20 DEG C in fermentation tank.6th, burst and become muddy when a thaw sets in：Will when grape pip and Grape Skin separate Again grape juice, grape pip, Grape Skin are stirred.7th, acidity is measured：A small amount of grape juice is taken to be measured with PH test paper, PH Value is between 3-5, if peracid can add appropriate calcium carbonate powder, if appropriate lemon juice can be added by crossing alkali.8th, first It is secondary to lead filling：The grape juice among grape pip, Grape Skin is imported in another fermentation tank after the fermentation has been completed for the first time；Grape Seed, Grape Skin carry out pressure extracting juice, also pour into fermentation tank, and ensure to seal in fermentation tank.9th, filling is led for the second time：By grape juice The part of middle clarification imports in another fermentation tank again, takes the oak chip that 0.5% potassium metabisulfite soaked and adds fermentation tank In.10th, filling is led for the third time：The part clarified in grape juice is imported in new fermentation tank.11st, encapsulate：The product that will be fermented It is fitted into 100L, 50L, 20L, 15L oak barrel.

In said process, the after fermentation of S6 acid adjustment degree carries out leading tank for the first time for 2 weeks, leads tank for the second time after then spending 4 weeks, passes through Tank is led after 12 months for the third time, is encapsulated.

It is 6.54% that the alcohol content in this product is measured with relative density method, as 7%Vol shower grape wine.With Content of sulfur dioxide in oxidizing process and direct iodimetry measurement grape wine is 40mg/L.

Embodiment 2

1st, take the grape of fresh mature to be screened, remove rotten, withered grape and leaf, petiole.2nd, with 0.5% Potassium metabisulfite cleans grape.3rd, skin is stepped on：Clean grape is manually squeezed the juice, keeps the complete of Grape Skin and grape pip It is whole, and it is sufficiently stirred grape juice.4th, the grape juice 100ML being stirred is taken, contains sugar with gravimeter to measure in grape juice Amount, sugar content are maintained at 121g/L.（If sugar content can not add sucrose completely to adjust sugar content）5th, ferment：By active grape Brewer yeast, sulfur dioxide, the grape juice that is stirred are poured into fermentation tank jointly.Content of sulfur dioxide is 50mg/L, active grape The addition of brewer yeast is 1g/kg, and temperature control is at 20 DEG C in fermentation tank.6th, burst and become muddy when a thaw sets in：Will when grape pip and Grape Skin separate Again grape juice, grape pip, Grape Skin are stirred.7th, acidity is measured：A small amount of grape juice is taken to be measured with PH test paper, PH Value is between 3-5, if peracid can add appropriate calcium carbonate powder, if appropriate lemon juice can be added by crossing alkali.8th, first It is secondary to lead filling：The grape juice among grape pip, Grape Skin is imported in another fermentation tank after the fermentation has been completed for the first time；Grape Seed, Grape Skin carry out pressure extracting juice, also pour into fermentation tank, and ensure to seal in fermentation tank.9th, filling is led for the second time：By grape juice The part of middle clarification imports in another fermentation tank again, takes the oak chip that 0.5% potassium metabisulfite soaked and adds fermentation tank In.10th, filling is led for the third time：The part clarified in grape juice is imported in new fermentation tank.11st, encapsulate：The product that will be fermented It is fitted into 100L, 50L, 20L, 15L oak barrel.

In said process, the after fermentation of S6 acid adjustment degree carries out leading tank for the first time for 4 weeks, leads tank for the second time after then spending 4 weeks, passes through Tank is led after 12 months for the third time, is encapsulated.

Effect example

Take the commercially available grape wine 2 of grape wine 1 and grape wine that embodiment 1 obtains is contrasted, index and numerical value see the table below;

Finally it should be noted that：The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although reference The present invention is described in detail previous embodiment, it will be understood by those within the art that：It still can be right Technical scheme described in previous embodiment is modified, or carries out equivalent substitution to which part technical characteristic；And these Modification is replaced, and the essence of appropriate technical solution is departed from the spirit and scope of technical scheme of the embodiment of the present invention.

Claims

A kind of 1. bath preparation of wine, it is characterised in that including：

S1 harvests destemming：Take the grape of fresh mature to be screened, remove rotten, withered grape and leaf, petiole；

S2 is cleaned：Grape is cleaned with 0.5% pyrosulfurous acid aqueous solutions of potassium；

S3 steps on skin：Clean grape is squeezed the juice, keeps the complete of Grape Skin and grape pip, and be sufficiently stirred grape juice；

S4 adjusts sugar：The sugar content in grape juice is measured with gravimeter, regulation sugar content is maintained at 121g/L；

S5 ferments：Active wine yeast, sulfur dioxide, the grape juice that is stirred are poured into fermentation tank jointly, wherein dioxy Change sulfur content is 30-50mg/L, and the addition of active wine yeast is 1g/kg, and temperature control is at 20 DEG C ± 3 in fermentation tank ℃；

S6 acid adjustment degree：Make pH value control between 3-5；

S7 leads tank for the first time：The grape juice among grape pip, Grape Skin is imported into another fermentation tank after the fermentation has been completed for the first time In, grape pip, Grape Skin carry out pressure extracting juice, juice are also introduced into fermentation tank, sealed fermenter；

S8 leads tank for the second time：The part clarified in grape juice is imported in another fermentation tank at this, takes 0.5% potassium metabisulfite The oak chip soaked is added in fermentation tank；

S9 third times lead filling：The part clarified in grape juice is imported in new fermentation tank；

S10 is encapsulated：The product fermented is fitted into oak barrel.
2. one kind bath preparation of wine according to claim 1, it is characterised in that the method for the acid adjustment is Add appropriate calcium carbonate powder during peracid, can add appropriate lemon juice when crossing alkali.
3. one kind bath preparation of wine according to claim 1, it is characterised in that dioxy in the S5 fermentations Change sulfur content is 40mg/L.
4. one kind bath preparation of wine according to claim 1, it is characterised in that S6 acid adjustment degree after fermentation 2- Carry out within 4 weeks leading tank for the first time, tank is led for the second time after then spending 4 weeks, led tank for the third time after 6-24 months, encapsulate.
5. one kind bath preparation of wine according to claim 1, it is characterised in that before the S6 acid adjustments degree For step of bursting and become muddy when a thaw sets in, grape juice, grape pip, Grape Skin to be stirred again when grape pip and Grape Skin separation.
6. a kind of bath grape wine, it is characterised in that the preparation side of the claims 1-3 bath grape wine provided is provided Method produces to obtain.
7. one kind bath grape wine according to claim 6, it is characterised in that its alcohol content is 7%Vol.