CN107699427A - A kind of brewing method of mellow type water chestnut wine - Google Patents
A kind of brewing method of mellow type water chestnut wine Download PDFInfo
- Publication number
- CN107699427A CN107699427A CN201711151039.3A CN201711151039A CN107699427A CN 107699427 A CN107699427 A CN 107699427A CN 201711151039 A CN201711151039 A CN 201711151039A CN 107699427 A CN107699427 A CN 107699427A
- Authority
- CN
- China
- Prior art keywords
- water chestnut
- chestnut wine
- brewing method
- type water
- horseshoe
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
Abstract
The invention discloses a kind of brewing method of mellow type water chestnut wine, it is characterised in that including sorting, raw material crushes, and adds water to be gelatinized, and adds sugar, adds song, enters cylinder fermentation, separation, ageing, disposal of stability and bottling handle totally 10 steps；It is an advantage of the invention that horseshoe is brewageed as water chestnut wine so that people can taste throughout the year, as a kind of good health beverages, the shortcomings that overcoming seasonal horseshoe and short fresh horseshoe storage time.
Description
Technical field
The invention belongs to horseshoe brewing technical field, and in particular to a kind of brewing method of mellow type water chestnut wine.
Background technology
Horseshoe is the herbaceos perennial planted extensively of China, also known as Zi shepherd's purses, ground chestnut, water chestnut, pharmaceutically referred to as black taro,
With higher nutritive value and medical value.According to《Herbal guiding principle wood》Record, horseshoe has heat-clearing to quench one's thirst, controls the spleen-heat syndrome, middle benefit gas QI invigorating,
The effect of hypotensive whetting the appetite.Because horseshoe is as fresh fruits and vegetables, there is seasonal and product storage
Time is short, it is impossible to meets the happiness needs of people to horseshoe throughout the year.
The content of the invention
It is an object of the invention to the short and horseshoe for fresh horseshoe storage time to have seasonal problem, the present invention
A kind of brewing method of mellow type water chestnut wine is provided.
The technical solution adopted by the present invention is as follows：A kind of brewing method of mellow type water chestnut wine, including sorting, raw material are broken
It is broken, add water to be gelatinized, add sugar, add song, enter cylinder fermentation, separation, ageing, disposal of stability and bottling handle totally 10 steps.
Preferably, the sorting includes cleaning horseshoe, the fresh horseshoe of selection, picks out rotten horseshoe and dry.
Preferably, the raw material is broken includes crushing horseshoe using pulverizer, and powder particle diameter is 2-3 millimeters, crushes ring
Border is vacuum environment.
Preferably, the gelatinization of described plus water be will be boiled and be cooled to -3~0 degree Celsius and add in the raw material smashed to pieces, Yi Jijia
Enter sugar catabolic enzyme.
Preferably, the sugar that adds is in the raw material for add the white sugar of crushing gelatinization and constantly stirred, Ran Houjia
Enter yeast.
Preferably, it is described enter cylinder fermentation be by add yeast raw material be put into jar fermenter, carry out an open cycle,
Add sulfur dioxide 20mg/L, the 3rd day after alcoholic fermentation startup, supplement white granulated sugar, make the total sugar content of water chestnut juice for 215~
220g/L, continue fermentation at 20~25 DEG C 10~15 days, observe fermentation situation daily, carry out an open cycle within every 3 days,
The water chestnut wine fermented.
Preferably, the ageing：The water chestnut wine after separating will be sent out, once poured in down a chimney, change breather valve, into after fermentation rank
Section, treats after fermentation the 30th~40 day, separates bottom wine mud slag, is once poured in down a chimney, inflated with nitrogen, seals, and ageing rank is stored up into tank
Section.
Preferably, the disposal of stability and bottling processing：Water chestnut wine tank after ageing is stored up into ageing 90~150 days, product
Wine teacher carries out sense organ taste once in every 15 days, until reaching the standard suitably drunk, filtration treatment is then carried out, then by filtrate
Bottling, stopper and sealing cap are played, the bottle storage stage is entered under conditions of temperature is 15 DEG C, relative humidity is 55~65%.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
It is an advantage of the invention that horseshoe is brewageed as water chestnut wine so that people can taste throughout the year, as one kind very
Good health beverages, the shortcomings that overcoming seasonal horseshoe and short fresh horseshoe storage time.
Embodiment
All features disclosed in this specification, or disclosed all methods or during the step of, except mutually exclusive
Feature and/or step beyond, can combine in any way.
A kind of brewing method of mellow type water chestnut wine, including 1) sorting, including clean horseshoe, the fresh horseshoe of selection, pick out
Rotten horseshoe and dry；
2) raw material crushes：The horseshoe dried is crushed in the environment of vacuum with pulverizer, powder particle diameter is 2-3 millis
Rice；
3) plus water is gelatinized：Will be boiled and be cooled to -3~0 degree Celsius and add in the raw material smashed to pieces, and add sugar and decompose
Enzyme；
4) sugar plus song are added：The white sugar of crushing is added in the raw material of gelatinization and constantly stirred, then add ferment
It is female；
5) cylinder fermentation is entered：It is described enter cylinder fermentation be by add yeast raw material be put into jar fermenter, carry out it is once open
Circulation, sulfur dioxide 20mg/L is added, the 3rd day after alcoholic fermentation startup, supplement white granulated sugar, make the total sugar content of water chestnut juice be
215~220g/L, continue fermentation 12 days at 20~25 DEG C, observe fermentation situation daily, carry out once open follow within every 3 days
Ring, the water chestnut wine fermented.
6) separation, ageing：The water chestnut wine after separation will be sent out, is once poured in down a chimney, changes breather valve, into the after fermentation stage,
Treat after fermentation the 30th~40 day, separate bottom wine mud slag, once poured in down a chimney, inflated with nitrogen, seal, the ageing stage is stored up into tank.
7) disposal of stability and bottling processing：Water chestnut wine tank after ageing is stored up into ageing 100 days, taster is carried out for every 15 days
Sense organ taste once, until reach the standard suitably drunk, then carries out filtration treatment, then filtrate is bottled, beat stopper and
Sealing cap, the bottle storage stage is entered under conditions of temperature is 15 DEG C, relative humidity is 57%.
Claims (8)
1. a kind of brewing method of mellow type water chestnut wine, it is characterised in that including sorting, raw material crushes, and adds water to be gelatinized, and adds sugar
Point, add song, enter cylinder fermentation, separation, ageing, disposal of stability and bottling handle totally 10 steps.
2. the brewing method of a kind of mellow type water chestnut wine according to claim 1, it is characterised in that the sorting includes clear
Horseshoe, the fresh horseshoe of selection are washed, rotten horseshoe is picked out and dries.
A kind of 3. brewing method of mellow type water chestnut wine according to claim 1, it is characterised in that the broken bag of the raw material
Include and crushed horseshoe using pulverizer, powder particle diameter is 2-3 millimeters, and crushing environment is vacuum environment.
4. the brewing method of a kind of mellow type water chestnut wine according to claim 1, it is characterised in that described plus water, which is gelatinized, is
Will be boiled and be cooled to -3~0 degree Celsius and add in the raw material smashed to pieces, and add sugar catabolic enzyme.
A kind of 5. brewing method of mellow type water chestnut wine according to claim 1, it is characterised in that it is described addition sugar be
The white sugar of crushing is added in the raw material of gelatinization and constantly stirred, then add yeast.
A kind of 6. brewing method of mellow type water chestnut wine according to claim 1, it is characterised in that it is described enter cylinder fermentation be
The raw material for adding yeast is put into jar fermenter, carries out an open cycle, sulfur dioxide 20mg/L is added, in alcoholic fermentation
The 3rd day after startup, supplement white granulated sugar, it is 215~220g/L to make the total sugar content of water chestnut juice, continue at 20~25 DEG C fermentation 10~
15 days, fermentation situation is observed daily, carries out an open cycle, the water chestnut wine fermented within every 3 days.
A kind of 7. brewing method of mellow type water chestnut wine according to claim 1, it is characterised in that the ageing：Will hair
Water chestnut wine after separation, is once poured in down a chimney, and changes breather valve, into the after fermentation stage, treats after fermentation the 30th~40 day, separates bottom
Portion's wine mud slag, is once poured in down a chimney, inflated with nitrogen, sealing, and the ageing stage is stored up into tank.
A kind of 8. brewing method of mellow type water chestnut wine according to claim 7, it is characterised in that the disposal of stability
Handled with bottling：Water chestnut wine tank after ageing is stored up into ageing 90~150 days, taster carries out sense organ taste once in every 15 days, directly
To the standard suitably drunk is reached, filtration treatment is then carried out, then filtrate is bottled, plays stopper and sealing cap, is in temperature
15 DEG C, relative humidity be 55~65% under conditions of enter bottle store up the stage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711151039.3A CN107699427A (en) | 2017-11-18 | 2017-11-18 | A kind of brewing method of mellow type water chestnut wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711151039.3A CN107699427A (en) | 2017-11-18 | 2017-11-18 | A kind of brewing method of mellow type water chestnut wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107699427A true CN107699427A (en) | 2018-02-16 |
Family
ID=61180370
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711151039.3A Pending CN107699427A (en) | 2017-11-18 | 2017-11-18 | A kind of brewing method of mellow type water chestnut wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107699427A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103013756A (en) * | 2012-12-19 | 2013-04-03 | 唐楠 | Method for brewing water chestnut peel fruit wine |
| CN103087871A (en) * | 2012-12-30 | 2013-05-08 | 胡顺开 | Brewing method of aged perry, and brewing method of pear brandy |
| CN103131577A (en) * | 2011-11-26 | 2013-06-05 | 杜锡莹 | Apricot health fruit wine preparation method |
| CN103468465A (en) * | 2013-08-13 | 2013-12-25 | 王战乐 | Making process for kirschwasser |
| CN103666922A (en) * | 2013-12-10 | 2014-03-26 | 句容万山红遍生物科技有限公司 | Method for brewing blueberry wine |
| CN106479826A (en) * | 2016-12-06 | 2017-03-08 | 钦州阜康农副食品有限公司 | A kind of manufacture method of Horse hoof fruit wine |
| CN106867740A (en) * | 2017-03-29 | 2017-06-20 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of linkage brewage process of extra dry red wine, pink wine |
-
2017
- 2017-11-18 CN CN201711151039.3A patent/CN107699427A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131577A (en) * | 2011-11-26 | 2013-06-05 | 杜锡莹 | Apricot health fruit wine preparation method |
| CN103013756A (en) * | 2012-12-19 | 2013-04-03 | 唐楠 | Method for brewing water chestnut peel fruit wine |
| CN103087871A (en) * | 2012-12-30 | 2013-05-08 | 胡顺开 | Brewing method of aged perry, and brewing method of pear brandy |
| CN103468465A (en) * | 2013-08-13 | 2013-12-25 | 王战乐 | Making process for kirschwasser |
| CN103666922A (en) * | 2013-12-10 | 2014-03-26 | 句容万山红遍生物科技有限公司 | Method for brewing blueberry wine |
| CN106479826A (en) * | 2016-12-06 | 2017-03-08 | 钦州阜康农副食品有限公司 | A kind of manufacture method of Horse hoof fruit wine |
| CN106867740A (en) * | 2017-03-29 | 2017-06-20 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of linkage brewage process of extra dry red wine, pink wine |
Non-Patent Citations (1)
| Title |
|---|
| 刘红专: "《酒水知识和酒吧管理》", 31 May 2012, 上海交通大学出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180216 |
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| RJ01 | Rejection of invention patent application after publication |