CN108179084A - A kind of red wine light sparkling wine and preparation method thereof - Google Patents
A kind of red wine light sparkling wine and preparation method thereof Download PDFInfo
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- CN108179084A CN108179084A CN201711365275.5A CN201711365275A CN108179084A CN 108179084 A CN108179084 A CN 108179084A CN 201711365275 A CN201711365275 A CN 201711365275A CN 108179084 A CN108179084 A CN 108179084A
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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
- C12G1/06—Preparation of sparkling wine; Impregnation of wine with carbon dioxide
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Abstract
The invention discloses a kind of red wine light sparkling wine and preparation method thereof, each component including mass percent, sugar 3 8%, red wine 20 50%, plant fruits and vegetables concentrated extracting solution 0.05 2%, food additives 0.35 0.99%, surplus is water；The present invention is using red wine as base liquor, and the light sparkling wine pol of making is relatively low, red wine content is high, although containing alcohol, content is compared very low with white wine, grape wine, has higher nutritive value compared with white wine and beer, also even better to healthy benefit；Product is drunk tasty, can regard after meal or the soft drink before sleeping is drunk, long-term drinking is of great benefit to women and old friend；And the preparation process of the present invention is simple to operation, favorable repeatability, low energy consumption.It solves domestic a large amount of marketing problems of red wine that flavor is not good enough, the time is poor but nutritive value is higher, realizes Value Transformation and the increment of red wine.
Description
Technical field
The present invention relates to a kind of red wine light sparkling wines and preparation method thereof, belong to drink manufacturing field.
Background technology
Light sparkling wine is a kind of drinks being popular on international market, due to being saturated considerable amount of carbon dioxide gas in light sparkling wine
Body, after light sparkling wine is drunk into stomach, carbon dioxide gas is overflowed from wine, can be heat band when being excreted by esophagus, oral cavity
It walks, brings comfortable refrigerant sense to people, being drunk also in hot weather has the function of to relieve summer heat.But general light sparkling wine taste is single,
And nutritive value is not high, and due to wherein containing alcohol, has drunk more and be no advantage to health, be not suitable for female friend or old
Year, people drank.In addition, many grape places of production are faced with the red wine that a large amount of flavors are not good enough, the time is poor but nutritive value is higher and are difficult to
Value Transformation and the increment of this kind of red wine can be achieved in the problem of sale, the present invention.
Invention content
In view of the above-mentioned problems of the prior art, drunk the object of the present invention is to provide one kind it is tasty, formula rationally, battalion
It supports and enriches, be suitble to long-term drinking, the red wine light sparkling wine that harm will not be generated to human body, it is a further object of the present invention to provide a kind of behaviour
Make simple, favorable repeatability, the production method of the red wine light sparkling wine of low manufacture cost.
To achieve the above object, the technical solution adopted by the present invention is：A kind of red wine light sparkling wine, including each of mass percent
Component：
Sugared 3-8%；
Red wine 20-50%；
Plant fruits and vegetables concentrated extracting solution 0.05-2%；
Food additives 0.35-0.99%；
Surplus is water.
Preferably, the red wine is claret.
Preferably, the food additives include accounting for the citric acid of overall quality 0.1-0.4%, 0.20-0.50% two
Carbonoxide, the potassium metabisulfite of 0.01-0.03%, 0.04-0.06% potassium sorbate.
Preferably, the plant fruits and vegetables concentrated extracting solution includes pineapple inspissated juice, rose extract, sweet osmanthus extraction
One or more of plants fruits and vegetables concentrated extracting solution such as liquid, Apple Juice Concentrated, navel orange inspissated juice, fruits and vegetables concentrated extracting solution
The unique fruits and vegetables perfume (or spice) mouthfeel of red wine fruit wine is assigned, and increases its nutritional ingredient, there is beautifying face and moistering lotion, antitoxic heart-soothing and sedative, supplement dimension
Raw element and other effects.
The present invention also provides the production methods of red wine light sparkling wine, include the following steps：
A, raw material and auxiliary material are weighed according to proportioning, weighing error is not more than 1 ‰；
B, water is repeatedly rinsed using Guartz filter, square impact 10-15min, recoil 20-25min；
C, sugar is fitted into vial, abundantization sugar 10-15min, changes sugar while stirring, prevent caramelization,
Syrup is obtained through membrane filtration postcooling to room temperature；
D, it adds in syrup, and stirs after dissolving the potassium metabisulfite of weighing and potassium sorbate in 60-70 DEG C of water
It is even；
E, the citric acid of weighing and plant fruits and vegetables concentrated extracting solution are added in syrup and stirred evenly；
F, the red wine of weighing is added in syrup and is stirred evenly at 1-15 DEG C；
G, it is filled with filling, packaging after carbon dioxide gas, examines manufacture.
Preferably, the change sugar temperature of the step c is 60-70 DEG C.
Preferably, it is slowly added in syrup after citric acid is dissolved in the step e, prevents localized acidity excessively high.
Inventive formulation is reasonable, and the red wine contained in red wine light sparkling wine is brewed by red grape, contains relatively rich phenol, packet
Anthocyanidin and resveratrol and injection Vitamin B_6, amino acid, iron and carrotene are included, there is very strong anti-oxidation function, it can be with
Pre- anti-aging keeps body eubolism, there is the effect of beautifying face and moistering lotion and weight reducing.
The present invention is using red wine as base liquor, and the light sparkling wine pol of making is relatively low, red wine content is high, although containing alcohol, content
It is compared with white wine and grape wine very low, there is higher nutritive value compared with white wine and beer, the benefit of health is also more won
One raises；Product is drunk tasty, can regard after meal or the soft drink before sleeping is drunk, long-term drinking has greatly women and old friend
Benefit；And the preparation process of the present invention is simple to operation, favorable repeatability, low energy consumption.
Specific embodiment
The present invention is described in further detail with reference to embodiment.
Embodiment 1
Pineapple perfume (or spice) red wine fruit wine is prepared, is mixed and made by sugar, claret, pineapple inspissated juice, food additives and water
Into, the mass percent of each component is sugar 5%, claret 20%, concentrates pineapple fruit juice 2%, 0.3% citric acid,
0.35% carbon dioxide, 0.02% potassium metabisulfite, 0.05% potassium sorbate, surplus are water.
The production method of pineapple perfume (or spice) red wine fruit wine includes the following steps：
A, raw material and auxiliary material are weighed according to said ratio, weighing error is not more than 1 ‰；
B, 2 flushings, square impact 12min, recoil 23min are carried out to water using Guartz filter；
C, sugar is fitted into vial, fully changes sugar 15min at a temperature of 65 DEG C, changed sugar while stirring, prevent caramelization
Reaction occurs, and syrup is obtained through membrane filtration postcooling to room temperature；
D, it adds in syrup, and stirs evenly after dissolving the potassium metabisulfite of weighing and potassium sorbate in 70 DEG C of water；
E, the citric acid of weighing and pineapple inspissated juice are added in syrup and stirred evenly；
F, the claret of weighing is added in syrup and stirred evenly at low temperature；
G, it is filled with filling, packaging after carbon dioxide gas, examines manufacture.
It is tried out through experimenter, pol and alcohol content are relatively low, good in taste, can regard the soft drink after meal or before sleeping and come
It drinks, long-term drinking is of great benefit to women and old friend.
Embodiment 2
Rose fragrant red wine fruit wine is prepared, is mixed by sugar, red wine, Flos Rosae Rugosae extract, food additives and water, each group
The mass percent of part is sugared 5.5%, red wine 50%, Flos Rosae Rugosae extract 0.05%, 0.2% citric acid, the two of 0.35%
Carbonoxide, 0.02% potassium metabisulfite, 0.05% potassium sorbate, surplus are water.
The production method of rose fragrant red wine light sparkling wine includes the following steps：
A, raw material and auxiliary material are weighed according to said ratio, weighing error is not more than 1 ‰；
B, 1 flushing, square impact 12min, recoil 23min are carried out to water using Guartz filter；
C, sugar is fitted into vial, fully changes sugar 15min at a temperature of 65 DEG C, changed sugar while stirring, prevent caramelization
Reaction occurs, and syrup is obtained through membrane filtration postcooling to room temperature；
D, it adds in syrup, and stirs evenly after dissolving the potassium metabisulfite of weighing and potassium sorbate in 70 DEG C of water；
E, the citric acid of weighing and Flos Rosae Rugosae extract are added in syrup and stirred evenly；
F, the red wine of weighing is added in syrup and stirred evenly at low temperature；
G, it is filled with filling, packaging after carbon dioxide gas, examines manufacture.
It is tried out through experimenter, pol and alcohol content are relatively low, good in taste, can regard the soft drink after meal or before sleeping and come
It drinks, long-term drinking is of great benefit to women and old friend.
Embodiment 3
Fragrance of osmanthus red wine fruit wine is prepared, is mixed by sugar, red wine, Flos Osmanthi Fragrantis extract, food additives and water, each component
Mass percent for sugar 5.5%, red wine 35%, Flos Osmanthi Fragrantis extract 1%, the food additives include account for overall quality
0.2% citric acid, 0.35% carbon dioxide, 0.02% potassium metabisulfite, 0.05% potassium sorbate, surplus are
Water.
The production method of fragrance of osmanthus red wine light sparkling wine includes the following steps：
A, raw material and auxiliary material are weighed according to said ratio, weighing error is not more than 1 ‰；
B, 1 flushing, square impact 12min, recoil 23min are carried out to water using Guartz filter；
C, sugar is fitted into vial, fully changes sugar 15min at a temperature of 65 DEG C, changed sugar while stirring, prevent caramelization
Reaction occurs, and syrup is obtained through membrane filtration postcooling to room temperature；
D, it adds in syrup, and stirs evenly after dissolving the potassium metabisulfite of weighing and potassium sorbate in 70 DEG C of water；
E, the citric acid of weighing and Flos Osmanthi Fragrantis extract are added in syrup and stirred evenly；
F, the red wine of weighing is added in syrup and stirred evenly at low temperature；
G, it is filled with filling, packaging after carbon dioxide gas, examines manufacture.
It is tried out through experimenter, pol and alcohol content are relatively low, good in taste, can regard the soft drink after meal or before sleeping and come
It drinks, long-term drinking is of great benefit to women and old friend.
Embodiment 4
Fragrance of osmanthus red wine fruit wine is prepared, is mixed by sugar, red wine, Apple Juice Concentrated, food additives and water, each group
The mass percent of part is sugar 5.5%, red wine 35%, Apple Juice Concentrated 1.5%, and the food additives include accounting for totality
The citric acid of quality 0.2%, 0.35% carbon dioxide, 0.02% potassium metabisulfite, 0.05% potassium sorbate, surplus
For water.
The production method of apple perfume (or spice) red wine light sparkling wine includes the following steps：
A, raw material and auxiliary material are weighed according to said ratio, weighing error is not more than 1 ‰；
B, 1 flushing, square impact 12min, recoil 23min are carried out to water using Guartz filter；
C, sugar is fitted into vial, fully changes sugar 15min at a temperature of 65 DEG C, changed sugar while stirring, prevent caramelization
Reaction occurs, and syrup is obtained through membrane filtration postcooling to room temperature；
D, it adds in syrup, and stirs evenly after dissolving the potassium metabisulfite of weighing and potassium sorbate in 70 DEG C of water；
E, the citric acid of weighing and Apple Juice Concentrated are added in syrup and stirred evenly；
F, the red wine of weighing is added in syrup and stirred evenly at low temperature；
G, it is filled with filling, packaging after carbon dioxide gas, examines manufacture.
It is tried out through experimenter, pol and alcohol content are relatively low, good in taste, can regard the soft drink after meal or before sleeping and come
It drinks, long-term drinking is of great benefit to women and old friend.
Claims (7)
- A kind of 1. red wine light sparkling wine, which is characterized in that each component including mass percent：Sugared 3-8%；Red wine 20-50%；Plant fruits and vegetables concentrated extracting solution 0.05-2%；Food additives 0.35-0.99%；Surplus is water.
- 2. red wine light sparkling wine according to claim 1, which is characterized in that the food additives include accounting for overall quality 0.1- 0.4% citric acid, the carbon dioxide of 0.20-0.50%, the potassium metabisulfite of 0.01-0.03%, 0.04-0.06% mountain Potassium sorbate.
- 3. red wine light sparkling wine according to claim 1, which is characterized in that the red wine is claret.
- 4. red wine light sparkling wine according to claim 1, which is characterized in that the plant fruits and vegetables concentrated extracting solution includes pineapple The plants fruits and vegetables concentration extraction such as inspissated juice, rose extract, sweet osmanthus extracting solution, Apple Juice Concentrated, navel orange inspissated juice One or more of liquid.
- 5. according to the production method of the red wine light sparkling wine any in claim 1-4, which is characterized in that include the following steps：A, raw material and auxiliary material are weighed according to proportioning, weighing error is not more than 1 ‰；B, water is repeatedly rinsed using Guartz filter, square impact 10-15min, recoil 20-25min；C, sugar is fitted into vial, abundantization sugar 10-15min, changes sugar while stirring, prevent caramelization, through filter Membrane filtration postcooling to room temperature obtains syrup；D, it adds in syrup, and stirs evenly after dissolving the potassium metabisulfite of weighing and potassium sorbate in 60-70 DEG C of water；E, the citric acid of weighing and plant fruits and vegetables concentrated extracting solution are added in syrup and stirred evenly；F, the red wine of weighing is added in syrup and is stirred evenly at 1-15 DEG C；G, it is filled with filling, packaging after carbon dioxide gas, examines manufacture.
- 6. the production method of red wine light sparkling wine according to claim 5, which is characterized in that the change sugar temperature of the step c is 60-70℃。
- 7. the production method of red wine light sparkling wine according to claim 5, which is characterized in that in the step e that citric acid is molten It is slowly added in syrup after solution, prevents localized acidity excessively high.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711365275.5A CN108179084A (en) | 2017-12-18 | 2017-12-18 | A kind of red wine light sparkling wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711365275.5A CN108179084A (en) | 2017-12-18 | 2017-12-18 | A kind of red wine light sparkling wine and preparation method thereof |
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| CN108179084A true CN108179084A (en) | 2018-06-19 |
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| CN201711365275.5A Pending CN108179084A (en) | 2017-12-18 | 2017-12-18 | A kind of red wine light sparkling wine and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1446899A (en) * | 2002-03-25 | 2003-10-08 | 陈育福 | New admixture beverage and production method |
| CN1494508A (en) * | 2001-03-05 | 2004-05-05 | Effervescent beverage and method for drinking the same | |
| CN106085689A (en) * | 2015-09-28 | 2016-11-09 | 上海金苇子生物技术有限公司 | A kind of beverage and preparation method thereof |
| CN106635593A (en) * | 2016-11-14 | 2017-05-10 | 烟台张裕集团有限公司 | Production method of gas-added fruit-flavored grape syrup wine |
-
2017
- 2017-12-18 CN CN201711365275.5A patent/CN108179084A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1494508A (en) * | 2001-03-05 | 2004-05-05 | Effervescent beverage and method for drinking the same | |
| CN1446899A (en) * | 2002-03-25 | 2003-10-08 | 陈育福 | New admixture beverage and production method |
| CN106085689A (en) * | 2015-09-28 | 2016-11-09 | 上海金苇子生物技术有限公司 | A kind of beverage and preparation method thereof |
| CN106635593A (en) * | 2016-11-14 | 2017-05-10 | 烟台张裕集团有限公司 | Production method of gas-added fruit-flavored grape syrup wine |
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Application publication date: 20180619 |
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