CN107779350A - A kind of brewing method of Chinese data wine - Google Patents
A kind of brewing method of Chinese data wine Download PDFInfo
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- CN107779350A CN107779350A CN201711207879.7A CN201711207879A CN107779350A CN 107779350 A CN107779350 A CN 107779350A CN 201711207879 A CN201711207879 A CN 201711207879A CN 107779350 A CN107779350 A CN 107779350A
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- distillation
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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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
A kind of brewing method of Chinese data wine provided by the invention, comprises the following steps：The first step, fermentation：In parts by mass, 1 portion of jujube is done and is mixed, soaked with 2.6 parts of water, added 0.008 part of distiller's yeast afterwards and fermented, obtain fermentate；Second step, distill for the first time：The fermentate of gained in the first step is put into progress first time distillation in alembic, wherein, vapo(u)rizing temperature is set as 65 DEG C, and distillation time is 15 25min；Then vapo(u)rizing temperature is set as 80 DEG C, distillation time is 2 3h；Finally give distillation Chinese data wine for the first time；3rd step, remove bitter taste：In parts by mass, the dry first time distillation Chinese data wine with 1 part of 0.25 part of jujube is mixed, and carries out closed preservation 10 days at normal temperatures, finally give jujube Spirit；4th step, second of distillation：Chinese data wine stoste obtained by above-mentioned preparation is put into alembic and carries out second of distillation, vapo(u)rizing temperature is set as 65 DEG C, and distillation time is 15 25 minutes；Then vapo(u)rizing temperature is set as 80 DEG C, distills 23 hours, finally give second of distillation Chinese data wine.
Description
Technical field
The invention belongs to wine brewing field, and in particular to a kind of brewing method of Chinese data wine.
Background technology
Muzao jujube, alias Lvliang City muzao jujube, one kind for jujube.With being distributed mainly on Luliang Prefecture of Shaanxi Province and Shaanxi Province Yulin
Area the Yellow River is littoral, and the overwash content of mineral substances for coming from the Yellow River is extremely abundant so that the big color of muzao jujube fruit is beautiful, and meat thickness is soft, fragrant
Sweet tea is tasty.Abundant nutriment and biological activity are included, is that a kind of medicine-food two-purpose is worth very high natural health care.
Chinese data wine is a kind of natural drink of healthcare pair, and from the point of view of the value of medical treatment, the composition of jujube and its drink is to anaphylaxis
Purpura, anaemia, the serum transaminase of high blood pressure and liver cirrhosis patient increase and prevented transfusion reaction and improve immunity,
There is ideal effect.The brewage process step of the present invention is special, and whole process does not add any food additives, using this technique
The jujube wine brewageed is a kind of pure natural health beverages.
The content of the invention
It is an object of the invention to provide a kind of brewage process of Chinese data wine, solve and add in the brewing process of existing red wine
Added with additive, drink for a long time, the defects of endangering is brought to human body.
In order to achieve the above object, the technical solution adopted by the present invention is：
A kind of brewing method of Chinese data wine provided by the invention, comprises the following steps：
The first step, fermentation：
In parts by mass, 1 portion of jujube is done and is mixed, soaked with 2.6 parts of water, add 0.008 part of distiller's yeast afterwards
Fermented, obtain fermentate；
Second step, distill for the first time：
The fermentate of gained in the first step is put into progress first time distillation in alembic, wherein, vapo(u)rizing temperature is set as
65 DEG C, distillation time 15-25min；Then vapo(u)rizing temperature is set as 80 DEG C, distillation time 2-3h；Finally give first
Secondary distillation Chinese data wine；
3rd step, remove bitter taste：
In parts by mass, the dry first time distillation Chinese data wine with 1 part of 0.25 part of jujube is mixed, and at normal temperatures
Closed preservation 10 days is carried out, finally gives jujube Spirit；
4th step, second of distillation：
Chinese data wine stoste obtained by above-mentioned preparation is put into alembic and carries out second of distillation, vapo(u)rizing temperature is set as 65
DEG C, distillation time is 15-25 minutes；Then vapo(u)rizing temperature is set as 80 DEG C, distills 2-3 hours, finally give second of steaming
Evaporate Chinese data wine.
Preferably, the dry water content of the jujube described in the first step and the 3rd step is 65%-70%.
Preferably, in second step, the distiller's yeast is the U.S. good distiller's yeast of Australia.
Preferably, in the first step, the technique of fermentation is：The mixture that first choice does jujube, water and distiller's yeast mix exists
Ferment is first developed under aerobic conditions 3-5 days, fermentation temperature is 23-26 DEG C；Fermented under anaerobic afterwards, fermentation time is
20-25 days, fermentation temperature was 23-26 DEG C.
Preferably, in parts by mass, by second of the 4th step, second of distill gained 0.25 part distillation Chinese data wine and 1 part
Jujube it is dry mixed, and at normal temperatures it is closed preserve 10 days, finally give Chinese data wine stoste.
Preferably, the dry water content of the jujube is 65%-70%.
Compared with prior art, the beneficial effects of the invention are as follows：
A kind of brewing method of Chinese data wine provided by the invention, fermentation raw material only use jujube, do not add any other auxiliary material；
Taste and color and luster are changed by brewage process in the adjustment with taste of mixing colours, and food additives are not used so that by this
The red wine of method production gained does not contain any additive, health green.
Further, in technique, jujube does not crush, and does not produce foam in fermentation process substantially, therefore without taking defoaming to arrange
Apply, save manpower and cost, also ensure that the pure natural characteristic of jujube wine.
Further, band jujube slag is fermented during distillation, therefore also been removed methanol in jujube slag caused by fermentation, and jujube slag can
With for hello domestic animal.
Embodiment
With reference to embodiment, the present invention is described in more detail.
A kind of brewing method of pure natural health-care Chinese data wine provided by the invention, comprises the following steps：
Step 1: cleaning baking is ripe：
Fresh muzao jujube is poured into jujube cleaning machine and cleaned, baking oven is put into after cleaning is toasted to obtain jujube and done, dried
Roasting temperature is 70 DEG C, baking time 30h；Wherein the dry water content of jujube reduces 30%-35%, i.e. after 1 jin of fresh dates drying
To the dry jujube of 0.65-0.7 jin；
Step 2: ferment for the first time：
In parts by mass, 1 portion of jujube is done and is mixed, soaked with 2.6 parts of water, add 0.008 part of distiller's yeast afterwards,
Obtain A product；Wherein, the jujube of use it is dry it is not broken do not remove the peel, jujube is dry and the soak time of water is 5 hours, makes jujube and water
Temperature stabilization is consistent, and tentatively soaks out the organic substances such as a small amount of sugar, and nutrition is provided for the growth of microorganism；
The distiller's yeast is the U.S. good distiller's yeast of the Australia provided by Hunan "Jiugui " Group.
In temperature it is 23-26 DEG C by the A products of gained, first develops ferment 3-5 days under aerobic conditions, obtain B products.This time send out
Ferment breeds microorganism raised growth in the case of aerobic；
Hereafter, the B products of gained are fermented in the case of anaerobic is closed, fermentation time is 20-25 days, fermentation temperature
For 23-26 DEG C, C products are finally given.
In whole first time fermentation process, because jujube is not broken, therefore the nutriment inside jujube can be released slowly
Put, and then make it that caused foam is seldom during the fermentation；After fermentation, jujube slag is not removed, is directly distilled, band jujube
Slag, which is distilled, does not influence distilling effect not only, moreover it is possible to improves the flavor of jujube wine.
Step 3: distill for the first time：
C products obtained by second step are put into progress first time distillation, wherein vapo(u)rizing temperature in alembic and are set as 65 DEG C,
Distillation time is 15-25 minutes；Then the vapo(u)rizing temperature of alembic is set as 80 DEG C, distillation time is 2-3 hours；Final
Chinese data wine is distilled to first time.
Step 4: remove bitter taste：
With 0.25:1 solid-liquid ratio will dry jujube and distillation Chinese data wine mixes for the first time, and carries out closed guarantor at normal temperatures
Deposit 10 days, finally give jujube Spirit；By soaking the materials such as the sugar in jujube, and biochemical reaction is carried out, can be removed significantly
The bitter taste of single flash Chinese data wine；
Step 5: second is distilled：
Chinese data wine stoste obtained by 4th step is put into alembic and carries out second of distillation, vapo(u)rizing temperature is set as 65
DEG C, distillation time is 15-25 minutes；Then vapo(u)rizing temperature is set as 80 DEG C, distills 2-3 hours, it is red to obtain second of distillation
Jujube wine, the jujube wine that is obtained through this step is colourless, bitter taste is small, in good taste, can directly be drunk.
Step 6: toning：
With 0.25:1 solid-liquid ratio mixes drying jujube with second of distillation Chinese data wine, and closed preservation 10 at normal temperatures
My god, finally give Chinese data wine stoste.
Wherein, by soaking the natural pigment in jujube, the color of second of distillation Chinese data wine can be made to be changed into jujube from colourless
It is red.
Step 7: store sth. in a cellar ageing：
The Chinese data wine obtained to step 5 and step 6 enters the adjustment for degree of serving a round of liquor to the guests, to meet the taste requirements of people.Step
Five and the obtained Chinese data wine of step 6 can directly be drunk, also salable to store sth. in a cellar, storing sth. in a cellar the time, the longer the better.
The present invention wine-making technology special feature be mainly：
1st, pure natural, fermentation only uses jujube, does not add the adjustment food additive all useless of any other auxiliary material, toning and taste
Add agent；
2nd, in technique, jujube does not crush, and does not produce foam in fermentation process substantially, therefore without taking defoaming measure, saves
Manpower and cost, it also ensure that the pure natural characteristic of jujube wine.
Band jujube slag is fermented when the 3rd, distilling, therefore eliminates methanol in jujube slag caused by fermentation.
4th, this product color and luster yellow, clear；Fragrance with jujube Spirit；With pure, graceful, happy mouth of feeling well
Taste, wine body are complete.Beneficiating ingredient content is higher：Total acid content is 0.42g/L, total lipid content 2.33g/L；Nuisance content is very
It is low：Cyanide content is 0.7mg/L, lead content 0.01mg/kg.
Claims (6)
1. a kind of brewing method of Chinese data wine, it is characterised in that comprise the following steps：
The first step, fermentation：
In parts by mass, 1 portion of jujube is done and is mixed, soaked with 2.6 parts of water, added 0.008 part of distiller's yeast afterwards and carry out
Fermentation, obtains fermentate；
Second step, distill for the first time：
The fermentate of gained in the first step is put into progress first time distillation in alembic, wherein, vapo(u)rizing temperature is set as 65 DEG C,
Distillation time is 15-25min；Then vapo(u)rizing temperature is set as 80 DEG C, distillation time 2-3h；Finally give and distill for the first time
Chinese data wine；
3rd step, remove bitter taste：
In parts by mass, the dry first time distillation Chinese data wine with 1 part of 0.25 part of jujube is mixed, and carried out at normal temperatures
It is closed to preserve 10 days, finally give jujube Spirit；
4th step, second of distillation：
Chinese data wine stoste obtained by above-mentioned preparation is put into alembic and carries out second of distillation, vapo(u)rizing temperature is set as 65 DEG C,
Distillation time is 15-25 minutes；Then vapo(u)rizing temperature is set as 80 DEG C, distills 2-3 hours, it is red to finally give second of distillation
Jujube wine.
2. the brewing method of a kind of Chinese data wine according to claim 1, it is characterised in that described in the first step and the 3rd step
The dry water content of jujube be 65%-70%.
3. the brewing method of a kind of Chinese data wine according to claim 1, it is characterised in that in second step, the distiller's yeast is
The U.S. good distiller's yeast of Australia.
A kind of 4. brewing method of Chinese data wine according to claim 1, it is characterised in that in the first step, the technique of fermentation
For：The mixture that first choice does jujube, water and distiller's yeast mix first develops ferment 3-5 days under aerobic conditions, and fermentation temperature is
23-26℃；Fermented under anaerobic afterwards, fermentation time is 20-25 days, and fermentation temperature is 23-26 DEG C.
5. the brewing method of a kind of Chinese data wine according to claim 1, it is characterised in that in parts by mass, by the 4th step
0.25 part of second of distillation Chinese data wine of second distillation gained and 1 part of jujube is dry is mixed, and closed guarantor at normal temperatures
Deposit 10 days, finally give Chinese data wine stoste.
6. the brewing method of a kind of Chinese data wine according to claim 5, it is characterised in that the dry water content of the jujube is
65%-70%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201711207879.7A CN107779350A (en) | 2017-11-27 | 2017-11-27 | A kind of brewing method of Chinese data wine |
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| CN201711207879.7A CN107779350A (en) | 2017-11-27 | 2017-11-27 | A kind of brewing method of Chinese data wine |
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| CN107779350A true CN107779350A (en) | 2018-03-09 |
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| CN201711207879.7A Pending CN107779350A (en) | 2017-11-27 | 2017-11-27 | A kind of brewing method of Chinese data wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109251832A (en) * | 2018-11-30 | 2019-01-22 | 湖南鼎康酒业发展有限公司 | A kind of jujube Spirit and its brewing method |
| CN109251831A (en) * | 2018-11-30 | 2019-01-22 | 湖南鼎康酒业发展有限公司 | A kind of jujube alcoholic drink mixed with fruit juice and its brew method |
| CN109486609A (en) * | 2019-01-02 | 2019-03-19 | 山东省博兴县东文酒业有限公司 | A kind of golden jujube wine |
| CN111793541A (en) * | 2020-06-29 | 2020-10-20 | 湖南鼎康酒业发展有限公司 | Preparation method of red date distilled liquor |
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| CN101748024A (en) * | 2008-12-10 | 2010-06-23 | 杨中华 | Preparation method of jujube wine |
| KR101293696B1 (en) * | 2012-12-27 | 2013-08-08 | 대한민국 | Method for preparing wine using dried date palm |
| CN105062771A (en) * | 2015-08-04 | 2015-11-18 | 刘江丽 | Process for brewing healthcare red jujube liquor |
| CN105238656A (en) * | 2015-11-25 | 2016-01-13 | 湖南新丰果业有限公司 | Production process for brewing soaked red jujube wines |
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2017
- 2017-11-27 CN CN201711207879.7A patent/CN107779350A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101748024A (en) * | 2008-12-10 | 2010-06-23 | 杨中华 | Preparation method of jujube wine |
| KR101293696B1 (en) * | 2012-12-27 | 2013-08-08 | 대한민국 | Method for preparing wine using dried date palm |
| CN105062771A (en) * | 2015-08-04 | 2015-11-18 | 刘江丽 | Process for brewing healthcare red jujube liquor |
| CN105238656A (en) * | 2015-11-25 | 2016-01-13 | 湖南新丰果业有限公司 | Production process for brewing soaked red jujube wines |
Non-Patent Citations (1)
| Title |
|---|
| 潘海颖 等: "《酒水服务与酒吧经营》", 28 February 2015, 华中科技大学出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109251832A (en) * | 2018-11-30 | 2019-01-22 | 湖南鼎康酒业发展有限公司 | A kind of jujube Spirit and its brewing method |
| CN109251831A (en) * | 2018-11-30 | 2019-01-22 | 湖南鼎康酒业发展有限公司 | A kind of jujube alcoholic drink mixed with fruit juice and its brew method |
| CN109486609A (en) * | 2019-01-02 | 2019-03-19 | 山东省博兴县东文酒业有限公司 | A kind of golden jujube wine |
| CN111793541A (en) * | 2020-06-29 | 2020-10-20 | 湖南鼎康酒业发展有限公司 | Preparation method of red date distilled liquor |
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Application publication date: 20180309 |