CN108102828A - A kind of anti-oxidant garlic juice family too production method of grape wine - Google Patents
A kind of anti-oxidant garlic juice family too production method of grape wine Download PDFInfo
- Publication number
- CN108102828A CN108102828A CN201711468388.8A CN201711468388A CN108102828A CN 108102828 A CN108102828 A CN 108102828A CN 201711468388 A CN201711468388 A CN 201711468388A CN 108102828 A CN108102828 A CN 108102828A
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- China
- Prior art keywords
- garlic
- grape
- juice
- family
- wine
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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
- C12G1/00—Preparation of wine or sparkling wine
-
- 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
- C12G1/005—Methods or means to load or unload, to weigh or to sample the vintage; Replenishing; Separation of the liquids from the solids before or after fermentation
-
- 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
- C12G2200/00—Special features
- C12G2200/21—Wine additives, e.g. flavouring or colouring agents
Abstract
It is an object of the invention to provide a kind of anti-oxidant garlic juice family too production method of grape wine, with rich in nutrition, it is natural have sterilization, anti-oxidation characteristics garlic instead of essential SO2 in wine production traditional handicraft addition.The technical solution adopted by the present invention is as follows：Comprise the following steps：（1）Family too grape material sorting, destemming enter tank；（2）Carry out dipping fermentation；（3）Free juice is separated, squeezes skin slag, squeezing juice is mixed with free juice；（4）Alcoholic fermentation；（5）Pour in down a chimney and add mashed garlic, garlic is broken into mud, added when pouring in down a chimney and be sufficiently mixed with grape wine；（6）Ageing is clarified naturally；（7）Stablize processing, be sterile filtered, be filling.
Description
First, technical field：
The present invention relates to wine production technical fields, and in particular to a kind of anti-oxidant garlic juice family too production method of grape wine.
2nd, background technology：
GB15037-2006《Grape wine》Regulation, grape wine is using fresh grape or grape juice as raw material, through all or part of fermentation
Brew what is formed, the fermented wine containing certain alcoholic strength.
Family too No. eight grapes are the excellent dual-purpose kind of eating raw and make wine of Shaanxi Province's selection and breeding, and Portugal is eaten raw mainly as high-quality
Grape, deep processing are only limited to the brewing of single variety extra dry red wine, Sweet red wine.As the production-scale expansion of Table Grape and yield are held
Continuous increase, Table Grape selling price are declined.And storage tolerance, industrial chain be not short because of Table Grape, it is impossible in time
The great difficult problem that the Table Grape of sale is faced into vast farmers.The deep processing of Table Grape is carried out, develops Table Grape
Versatility can effectively adjust the supply-demand relationship of grape, extend Table Graps Industry chain, provided newly for the comprehensive utilization of grape
Thinking.
Garlic is also known as garlic, garlic, giant garlic, calabash etc..Garlic is the bulb of liliaceous plant.Its warm-natured acrid flavour is peppery, greatly
Garlic it is full of nutrition, contained allicin have very strong bactericidal effect.Garlic is except having aid digestion, stomach invigorating, helping digestion, sterilize work(
Outside energy, there are stronger adjusting blood fat, norcholesterol, anticoagulation, inhibition tumour cell, hypoglycemic, liver protection, raising immunity
The effects that.Bright Li Shizhen (1518-1593 A.D.)《Compendium of Materia Medica》Claim：Garlic " smoke strong, can lead to the five internal organs, up to all keys, go cold-dampness, exorcise evil spirits evil, disappears by its gas
Pain is swollen, changes this carnivorous its work(of disease product.”
The sugar of too No. eight grapes in family, acid content are similar to vinifera, and pigment content is relatively low, and fragrance is unique, with reference to garlic
Abundant nutrition and sterilization, anti-oxidation characteristics, in the technique of family too No. eight grapes wine brewing, add mashed garlic by a certain percentage,
So as to develop a kind of new anti-oxidant garlic juice family too grape wine.
3rd, the content of the invention
It is an object of the invention to provide a kind of anti-oxidant garlic juice family too production method of grape wine, use rich in nutrition, naturally
With sterilization, anti-oxidation characteristics garlic instead of essential SO2 in wine production traditional handicraft addition.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of anti-oxidant garlic juice family too production method of grape wine, it is characterised in that：Comprise the following steps：
（1）Family too grape material sorting, destemming enter tank；（2）Carry out dipping fermentation；（3）Free juice is separated, squeezes skin slag, squeezing
Juice is mixed with free juice；（4）Alcoholic fermentation；（5）Pour in down a chimney and add mashed garlic, garlic is broken into mud, added when pouring in down a chimney
And it is sufficiently mixed with grape wine；（6）Ageing is clarified naturally；（7）Stablize processing, be sterile filtered, be filling.
The step（1）, grape material is the family too grape in Shaanxi；Raw material sorting removes bad fruit and tree
Leaf impurity；By stemmer, Grape stems are removed, and are pumped into fermentation tank；
The step（2）, while raw material enters tank, add the active dry yeast that has activated, additive amount 100mg/L, into
Row dipping fermentation, dipping temperature is 26~28 DEG C, and the daily pressure cap 2 times in dipping process, dip time is 5 days；
The step（3）, free juice is first separated, then skin slag is squeezed by squeezer, squeezing juice with free juice is mixed, is removed
Skin slag；
The step（4）, continue alcoholic fermentation, fermentation temperature is 18~20 DEG C；When proportion is down to 0.996~0.992,
Residual sugar is down to below 3g/L, and alcoholic fermentation terminates；
The step（5）, garlic is broken into mud, is added in the ratio of 120mg/L when Fructus Vitis viniferae wine base pours in down a chimney and and Portugal
Grape wine is sufficiently mixed；
The step（6）, ageing is sealed, turned tank, removal precipitation every 2 months in traditional aging process, carries out nature clarification；
The step（7）, it is filling after the grape wine of clear stable is sterile filtered, continue bottle storage or labeling, dress
Case.
Compared with prior art, have the following advantages that and effect：
1st, the present invention according to Shaanxi family too grape the characteristics of and Chinese tradition vegetables garlic nutritive value, by suitable compound
Ratio has developed a kind of new anti-oxidant garlic juice family too production method of grape wine.The anti-oxidant garlic juice family of the method production
Too grape wine is in rose, and fragrance is lasting, strong, has more rich fragrance than its single variety wine.
2nd, sterilization of the present invention according to garlic, anti-oxidation characteristics, in the technique of the too No. eight grapes wine brewing in family, by certain ratio
Example addition mashed garlic, so as to develop a kind of new anti-oxidant garlic juice family too grape wine.Allicin contained by garlic has very strong
Bactericidal effect, adds mashed garlic in vinic alcohol after fermentation by a certain percentage, can play sterilization, oxidation resistant work
With, so as to rich in nutrition, it is natural have sterilization, anti-oxidation characteristics garlic instead of must not in wine production traditional handicraft
The addition of SO2 that can be less.
3rd, the present invention not only increases the new way of family too grape fresh fruit processing and utilization, eliminates SO2 in process
Use, and enrich the kind of grape wine, provide more choices to people's consumption.
4th, illustrate：
Fig. 1 is the process flow chart of the present invention.
5th, specific embodiment：
Embodiment：
Referring to Fig. 1, the present invention specifically includes following steps：
1st, family too grape material sorting, destemming enters tank：Grape material is the distinctive family in Shaanxi too grape；Raw material sorting is removed not
Good fruit and leaf impurity etc.；By stemmer, Grape stems are removed, and are pumped into fermentation tank；
2nd, dipping fermentation is carried out：While raw material enters tank, the active dry yeast activated is added（Additive amount is 100mg/L）,
Carry out dipping fermentation, dipping temperature is 26~28 DEG C, and the daily pressure cap 2 times in dipping process, dip time is 5 days；
3rd, free juice is separated, squeezes skin slag, squeezing juice is mixed with free juice：Free juice is first separated, then skin is squeezed by squeezer
Squeezing juice with free juice is mixed, goes to allowance for bark slag by slag；
4th, alcoholic fermentation：Continue alcoholic fermentation, fermentation temperature is 18~20 DEG C.When proportion is down to 0.996~0.992, residual
Sugar is down to below 3g/L, and alcoholic fermentation terminates；
5th, pour in down a chimney and add mashed garlic：Garlic is broken into mud（Mashed garlic is added in the ratio of 120mg/L）, i.e., grape per ton
Wine adds the garlic four of 30g, adds when Fructus Vitis viniferae wine base pours in down a chimney and is sufficiently mixed with grape wine；
6th, ageing is clarified naturally：Ageing is sealed, turned tank, removal precipitation every 2 months in traditional aging process, carries out nature clarification；
7th, stablize processing, be sterile filtered, be filling：It is filling after the grape wine of clear stable is sterile filtered.Can continue into
Row bottle is store, and can also label, case.
A kind of sugar content of anti-oxidant garlic juice family of the present invention too grape wine is below 3g/L, acid content 5.96g/L, alcohol
It spends for 11.5%vol.Entire wine-making technology link does not add SO2.
Claims (2)
1. a kind of anti-oxidant garlic juice family too production method of grape wine, it is characterised in that：Comprise the following steps：
（1）Family too grape material sorting, destemming enter tank；（2）Carry out dipping fermentation；（3）Free juice is separated, squeezes skin slag, squeezing
Juice is mixed with free juice；（4）Alcoholic fermentation；（5）Pour in down a chimney and add mashed garlic, garlic is broken into mud, added when pouring in down a chimney
And it is sufficiently mixed with grape wine；（6）Ageing is clarified naturally；（7）Stablize processing, be sterile filtered, be filling.
2. a kind of anti-oxidant garlic juice family according to claim 1 too production method of grape wine, it is characterised in that：
The step（1）, grape material is the family too grape in Shaanxi；Raw material sorting removes bad fruit and leaf is miscellaneous
Matter；By stemmer, Grape stems are removed, and are pumped into fermentation tank；
The step（2）, while raw material enters tank, add the active dry yeast that has activated, additive amount 100mg/L, into
Row dipping fermentation, dipping temperature is 26~28 DEG C, and the daily pressure cap 2 times in dipping process, dip time is 5 days；
The step（3）, free juice is first separated, then skin slag is squeezed by squeezer, squeezing juice with free juice is mixed, is removed
Skin slag；
The step（4）, continue alcoholic fermentation, fermentation temperature is 18~20 DEG C；When proportion is down to 0.996~0.992,
Residual sugar is down to below 3g/L, and alcoholic fermentation terminates；
The step（5）, garlic is broken into mud, is added in the ratio of 120mg/L when Fructus Vitis viniferae wine base pours in down a chimney and and Portugal
Grape wine is sufficiently mixed；
The step（6）, ageing is sealed, turned tank, removal precipitation every 2 months in traditional aging process, carries out nature clarification；
The step（7）, it is filling after the grape wine of clear stable is sterile filtered, continue bottle storage or labeling, dress
Case.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711468388.8A CN108102828A (en) | 2017-12-29 | 2017-12-29 | A kind of anti-oxidant garlic juice family too production method of grape wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711468388.8A CN108102828A (en) | 2017-12-29 | 2017-12-29 | A kind of anti-oxidant garlic juice family too production method of grape wine |
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| CN108102828A true CN108102828A (en) | 2018-06-01 |
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| CN201711468388.8A Pending CN108102828A (en) | 2017-12-29 | 2017-12-29 | A kind of anti-oxidant garlic juice family too production method of grape wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108998313A (en) * | 2018-09-27 | 2018-12-14 | 孟凡成 | A kind of preparation method of Rose wine and preparation method of rose wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710192A (en) * | 2012-09-29 | 2014-04-09 | 邱兆海 | Garlic grape wine |
| CN104232391A (en) * | 2014-09-29 | 2014-12-24 | 句容市明玉葡萄种植专业合作社 | Grape wine capable of reducing blood pressure and blood fat and preparation method of grape wine |
| CN104293555A (en) * | 2014-10-31 | 2015-01-21 | 许勇男 | Black garlic wine and production method thereof |
| CN105907506A (en) * | 2016-06-28 | 2016-08-31 | 西北农林科技大学 | Production method of Beibinghong grape and Hutai grape compound sparkling wine |
-
2017
- 2017-12-29 CN CN201711468388.8A patent/CN108102828A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710192A (en) * | 2012-09-29 | 2014-04-09 | 邱兆海 | Garlic grape wine |
| CN104232391A (en) * | 2014-09-29 | 2014-12-24 | 句容市明玉葡萄种植专业合作社 | Grape wine capable of reducing blood pressure and blood fat and preparation method of grape wine |
| CN104293555A (en) * | 2014-10-31 | 2015-01-21 | 许勇男 | Black garlic wine and production method thereof |
| CN105907506A (en) * | 2016-06-28 | 2016-08-31 | 西北农林科技大学 | Production method of Beibinghong grape and Hutai grape compound sparkling wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108998313A (en) * | 2018-09-27 | 2018-12-14 | 孟凡成 | A kind of preparation method of Rose wine and preparation method of rose wine |
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Application publication date: 20180601 |