CN108977296A - A kind of alkalescent white wine and preparation method thereof - Google Patents
A kind of alkalescent white wine and preparation method thereof Download PDFInfo
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- CN108977296A CN108977296A CN201810803801.XA CN201810803801A CN108977296A CN 108977296 A CN108977296 A CN 108977296A CN 201810803801 A CN201810803801 A CN 201810803801A CN 108977296 A CN108977296 A CN 108977296A
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- alkalescent
- white wine
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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
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
Abstract
The present invention relates to a kind of alkalescent white wine and preparation method thereof, the alkalescent white wine includes the raw material of following parts by weight: 20~40 parts of grape, 10~30 parts of green plum and 15~35 parts of sugarcane.The alkalescent white wine is full of nutrition, taste mellow, gives off a strong fragrance.The preparation method comprises the following steps: (1) by high-temperature sterilization after the mashing mixing of grape, green plum and sugarcane, obtaining mixing pulp；(2) strain will be added in mixing pulp obtained by step (1) to ferment, after sterilize to obtain zymotic fluid；(3) it will be distilled after the filtering of zymotic fluid obtained by step (2), then acid discharge processing carried out to distillate, obtain faintly acid wine；(4) faintly acid wine obtained by step (3) and alkaline water are subjected to hook tune, obtain alkalescent white wine.The preparation method successively uses in fruit fermentation deacidification, equipment acid discharge and alkaline water and deacidification reduces cost while ensuring acid discharge effect.The preparation method is simple to operation, is also conducive to large-scale production.
Description
Technical field
The invention belongs to wine brewing fields, and in particular to a kind of alkalescent white wine and preparation method thereof.
Background technique
The pH of most of drinks is acid: such as Spirit, fermented wine pH are 4.5~5.5, beer pH is 4.2~
4.4.Ethyl alcohol in wine is after being absorbed by the body, a large amount of acetaldehyde generated through oxidation, extended stationary periods in liver and blood, when
It can not be then that can generate headache, gastric acid etc. after drinking to be still drank after a night reaction by normal physiological metabolic regulation.And when constitution is chronically at
When acid state, body can be caused to influence as follows:
1. the influence of pair circulatory system: body fluid meta-acid increases blood viscosity, blood circulation slows down, the lipid in blood
Substance is easily deposited on vascular wall, easily leads to early stage artery sclerosis, thrombus or Cardial or cerebral vascular diseases.
2. the influence of pair bone: the humoral stimuls parathyroid gland of meta-acid increases parathormone secretion, and bone is discharged into
Calcium in blood increases, although calcium can neutralize the acid in blood, the result of " borrowing " calcium long-term in this way will cause osteoporosis,
The symptoms such as osteoproliferation, textured bone and tooth mobility.
3. influencing on eyes: body fluid meta-acid, blood viscosity increase, blood circulation slows down, supply oxygen and reduce to histocyte, easily
Histocyte aging death is caused, and the blood vessel on eyeground is thin and long, so lesion of being easily involved, makes to recycle unsmooth, generation eye
Portion's disease.
4. the influence of pair skin: the subacidity state that the body fluid of meta-acid keeps sebum cured is destroyed, and is lost to bacterium
Inhibiting effect, the easily infective factors such as initiation acne, epifolliculitis, furuncle.According to investigations, the body fluid meta-acid of 80% patients with acne.
Viscosity increases, and blood circulation slows down, and in subcutaneous stasis of blood product, pigmented spots, dry skin, Yi Jipi occurs in evening for melanin and acid product
Skin poor flexibility, dark and gloomy, aging in advance etc..Skin is also in high sensitiveness, easily allergy at this time.
5. the influence of pair immune system: body fluid meta-acid, people immunity reduce, easily catch a cold and other infectious diseases.
Therefore, the acid-base balance of body fluid plays critically important effect to health.
However human health will not then be adversely affected after drinking alkaline liquor, reason is that the pH of alkaline liquor is close
The pH of human body fluid can mitigate the burden of liver, spleen, prevent calcium loss, achieve the effect that promote internal acid-base balance.
Intracorporal acid-base balance is adjusted in long-term drinking alkaline liquor, is conducive to the health of human body, it is often more important that after drinking alkaline liquor
Headache will not be generated, the adverse reactions such as stomach is felt bad, apathetic, weak all over, resistance declines, is still drank after a night.
It is proposed a kind of tree fruit wine in the patent of Publication No. CN105296277A, the fruit wine prepared by following raw material and
At: grape, loquat, pomegranate, plum, cherry, pears, peach, mulberry fruit, white sugar, yeast, distiller's yeast, dietary alkali, vinegar and white wine.Institute
Tree fruit wine vinosity weight, shelf-stable are stated, deposits never degenerate and vinosity is more soft fragrant and sweet long, manufacture craft is also relatively simple.However,
The tree fruit wine manufacture craft does not contain acid discharge step, therefore need to further develop faintly acid white wine.
Summary of the invention
Of the existing technology in order to solve the problems, such as, the present invention provides a kind of alkalescent white wine and preparation method thereof.Institute
It states alkalescent white wine full of nutrition, taste mellow, give off a strong fragrance.The preparation method successively uses fruit fermentation deacidification, equipment
In acid discharge and alkaline water and deacidification reduces cost while ensuring acid discharge effect.
The solution of the present invention is to provide a kind of alkalescent white wine, the raw material including following parts by weight: 20~40 parts of grape,
10~30 parts and 15~35 parts of sugarcane of green plum.
Preferably, the alkalescent white wine includes the raw material of following parts by weight: 30 parts of grape, 20 parts of green plum and sugarcane 25
Part.
The present invention also provides a kind of preparation methods of alkalescent white wine, comprising the following steps:
(1) by high-temperature sterilization after the mashing mixing of grape, green plum and sugarcane, mixing pulp is obtained；
(2) strain will be added in mixing pulp obtained by step (1) to ferment, after sterilize to obtain zymotic fluid；
(3) it will be distilled after the filtering of zymotic fluid obtained by step (2), then acid discharge processing carried out to distillate, obtain faintly acid wine；
(4) faintly acid wine obtained by step (3) and alkaline water are subjected to hook tune, obtain alkalescent white wine.
Preferably, in step (1), the high-temperature sterilization temperature is 100~120 DEG C, and sterilization time is 20~30s.
Preferably, in step (2), the strain is milk-sugar tablet coccus, and clump count is 2~3 × 105CFU/g。
Preferably, in step (2), the additive amount of the strain is 2~3:1000 with the weight ratio for mixing pulp.
Preferably, in step (2), the time of the fermentation is 20~30h, and the temperature of fermentation is 35~40 DEG C.
Preferably, in step (3), the vapo(u)rizing temperature is 70~90 DEG C.
Preferably, in step (3), the acid discharge processing method are as follows: distillate is heated to after boiling then at 30~60 DEG C
Under the conditions of condense, obtain faintly acid wine.
Preferably, in step (4), the alkaline water pH is 7.5~8.5；The alkalescent white wine pH is 7.3~8.2.
In the step of preparing alkalescent white wine process (4), 0.05~0.1 parts by weight mannitol is added for adjusting weak base
Property white wine taste；The pH that 0.01~0.05 parts by weight of lemon acid sodium is used to adjust alkalescent white wine is added.
To be further elaborated to the chief value of the raw materials used in the present invention convenient for the understanding of the present invention.
Grape: a variety of tartaric acid in grape help to digest, and suitably eat a little grapes more, can be good for Pi stomach function regulating.Contain in grape
Mineral calcium, potassium, phosphorus, iron and multivitamin B1, vitamin B2, vitamin B6, vitamin C and citrin etc., also contain
The amino acid of a variety of needed by human body, often feeding grape are of great advantage to neurasthenia, excessive fatigue.Chinese medicine thinks it with tonifying Qi
The effect of blood, liver and kidney benefiting, born fluid, strengthening the bones and muscles, cough-relieving relieving restlessness, tonifying Qi and blood, tonneau urine.
Green plum: green plum contains a large amount of protein, fat, carbohydrate and plurality of inorganic salt, organic acid.Chinese medicine thinks
It, which has, promotes the production of body fluid to quench thirst, improves a poor appetite, disinfecting detoxifying, purification blood, enhancing liver function, preventing hypertension and cerebral hemorrhage and suppression
Kinds of tumors processed and other effects.
Sugarcane: sugar rich in, moisture and to the very useful various vitamins of human metabolism, rouge in sugarcane
The substances such as fat, protein, organic acid, calcium, iron.Chinese medicine think its with it is clearing heat and detoxicating, promote the production of body fluid to quench thirst, anti-vomiting, enriching yin profit
It is dry and other effects.
The invention has the benefit that
1, the present invention provides a kind of alkalescent white wine, raw materials used nutritional ingredient rich in and be alkaline fruit,
The alkalescent white wine color and four appearance, fragrance, taste and style organoleptic indicators reach top grade level.
2, the present invention provides a kind of preparation method of alkalescent white wine, and it is broken that grape, green plum and sugarcane are carried out mashing first
Wall flows out nutritional ingredient sufficiently；Secondly as grape, green plum and sugarcane are alkaline fruit, can release in fermentation process
The metal ions such as calcium, potassium, sodium, magnesium can generate stable salt, to reduce in zymotic fluid in conjunction with the carboxylate radical that fermentation generates
Free acid；Again, acid discharge processing is carried out to the distillate after distillation, can further eliminates and is produced in the preparation process such as fermentation
Raw carboxylic acid；Appropriate alkaline water is finally blent, on the one hand finely tuning the pH of white wine, so that mouthfeel is still kept mellowness, gives off a strong fragrance,
On the other hand to reduce white wine degree, audience can be widened.The preparation method is simple to operation, is conducive to scale
Production.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
The present embodiment provides a kind of preparation methods of alkalescent white wine, comprising the following steps:
(1) it by after the mashing mixing of 200kg grape, 300kg green plum and 150kg sugarcane, through the 30s that sterilizes under the conditions of 100 DEG C, obtains
Mix pulp；
It (2) is 2 × 10 by clump count is added in mixing pulp obtained by step (1)5Cream is added in the milk-sugar tablet coccus of CFU/g
The weight ratio of sugar-tablet coccus and pulp is 3:1000, and ferment 30h under the conditions of 35~36 DEG C, after sterilize to obtain zymotic fluid；
(3) it will be distilled under the conditions of 70 DEG C after the filtering of zymotic fluid obtained by step (2), then gained distillate be heated to boiling,
It is condensed under the conditions of 30 DEG C, obtains faintly acid wine；
(4) alkaline water, 0.5kg mannitol and the 0.5kg sodium citrate for being 8.5 by faintly acid wine obtained by step (3) and pH
Hook tune is carried out, until system pH is 8.2, obtains alkalescent wine.
Embodiment 2
The present embodiment provides a kind of preparation methods of alkalescent white wine, comprising the following steps:
(1) it by after the mashing mixing of 400kg grape, 100kg green plum and 350kg sugarcane, through the 20s that sterilizes under the conditions of 120 DEG C, obtains
Mix pulp；
It (2) is 3 × 10 by clump count is added in mixing pulp obtained by step (1)5Cream is added in the milk-sugar tablet coccus of CFU/g
The weight ratio of sugar-tablet coccus and pulp is 2:1000, and ferment 20h under the conditions of 39~40 DEG C, after sterilize to obtain zymotic fluid；
(3) it will be distilled under the conditions of 90 DEG C after the filtering of zymotic fluid obtained by step (2), then gained distillate be heated to boiling,
It is condensed under the conditions of 60 DEG C, obtains faintly acid wine；
(4) by faintly acid wine obtained by step (3) and pH be 7.5 alkaline water, 1kg mannitol and 0.1kg sodium citrate into
Row hook tune obtains alkalescent wine until system pH is 7.3.
Embodiment 3
The present embodiment provides a kind of preparation methods of alkalescent white wine, comprising the following steps:
(1) it by after the mashing mixing of 250kg grape, 250kg green plum and 200kg sugarcane, through the 30s that sterilizes under the conditions of 105 DEG C, obtains
Mix pulp；
It (2) is 2.2 × 10 by clump count is added in mixing pulp obtained by step (1)5The milk-sugar tablet coccus of CFU/g is added
The weight ratio of milk-sugar tablet coccus and pulp is 2.8:1000, and ferment 28h under the conditions of 35~36 DEG C, after sterilize to obtain zymotic fluid；
(3) it will be distilled under the conditions of 75 DEG C after the filtering of zymotic fluid obtained by step (2), then gained distillate be heated to boiling,
It is condensed under the conditions of 40 DEG C, obtains faintly acid wine；
(4) alkaline water, 0.7kg mannitol and the 0.4kg sodium citrate for being 7.7 by faintly acid wine obtained by step (3) and pH
Hook tune is carried out, until system pH is 7.5, obtains alkalescent wine.
Embodiment 4
The present embodiment provides a kind of preparation methods of alkalescent white wine, comprising the following steps:
(1) it by after the mashing mixing of 350kg grape, 150kg green plum and 300kg sugarcane, through the 20s that sterilizes under the conditions of 115 DEG C, obtains
Mix pulp；
It (2) is 2.8 × 10 by clump count is added in mixing pulp obtained by step (1)5The milk-sugar tablet coccus of CFU/g is added
The weight ratio of milk-sugar tablet coccus and pulp is 2.2:1000, and ferment 22h under the conditions of 39~40 DEG C, after sterilize to obtain zymotic fluid；
(3) it will be distilled under the conditions of 85 DEG C after the filtering of zymotic fluid obtained by step (2), then gained distillate be heated to boiling,
It is condensed under the conditions of 50 DEG C, obtains faintly acid wine；
(4) alkaline water, 0.8kg mannitol and the 0.2kg sodium citrate for being 8.3 by faintly acid wine obtained by step (3) and pH
Hook tune is carried out, until system pH is 8.0, obtains alkalescent wine.
Embodiment 5
The present embodiment provides a kind of preparation methods of alkalescent white wine, comprising the following steps:
(1) it by after the mashing mixing of 300kg grape, 200kg green plum and 250kg sugarcane, through the 25s that sterilizes under the conditions of 110 DEG C, obtains
Mix pulp；
It (2) is 2.5 × 10 by clump count is added in mixing pulp obtained by step (1)5The milk-sugar tablet coccus of CFU/g is added
The weight ratio of milk-sugar tablet coccus and pulp is 2.5:1000, and ferment 25h under the conditions of 36~38 DEG C, after sterilize to obtain zymotic fluid；
(3) it will be distilled under the conditions of 80 DEG C after the filtering of zymotic fluid obtained by step (2), then gained distillate be heated to boiling,
It is condensed under the conditions of 45 DEG C, obtains faintly acid wine；
(4) alkaline water, 0.75kg mannitol and the 0.3kg sodium citrate for being 8.0 by faintly acid wine obtained by step (3) and pH
Hook tune is carried out, until system pH is 7.7, obtains alkalescent wine.
10 veteran tasters are now chosen, subjective appreciation is carried out to the resulting alkalescent white wine of Examples 1 to 5,
Organoleptic requirements refer to GB/T 10781.1-2006, and as shown in table 1, results of sensory evaluation is as shown in table 2.
1 high wine organoleptic requirements of table
2 results of sensory evaluation of table
Can be obtained by results of sensory evaluation: the resulting alkalescent white wine of Examples 1 to 5 color and appearance, fragrance, taste and
In 4 projects of style, most projects have reached top grade standard；Especially in embodiment 5, when parts by weight of raw materials and preparation parameter
When in median, sense organ project evaluation result is optimal.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of alkalescent white wine, which is characterized in that the raw material including following parts by weight: 20~40 parts of grape, green plum 10~30
Part and 15~35 parts of sugarcane.
2. alkalescent white wine according to claim 1, which is characterized in that the raw material including following parts by weight: 30 parts of grape,
20 parts and 25 parts of sugarcane of green plum.
3. the preparation method of alkalescent white wine of any of claims 1 or 2, which comprises the steps of:
(1) by high-temperature sterilization after the mashing mixing of grape, green plum and sugarcane, mixing pulp is obtained；
(2) strain will be added in mixing pulp obtained by step (1) to ferment, after sterilize to obtain zymotic fluid；
(3) it will be distilled after the filtering of zymotic fluid obtained by step (2), then acid discharge processing carried out to distillate, obtain faintly acid wine；
(4) faintly acid wine obtained by step (3) and alkaline water are subjected to hook tune, obtain alkalescent white wine.
4. the preparation method of alkalescent white wine according to claim 3, which is characterized in that in step (1), the high temperature goes out
Bacterium temperature is 100~120 DEG C, and sterilization time is 20~30s.
5. the preparation method of alkalescent white wine according to claim 3, which is characterized in that in step (2), the strain is
Milk-sugar tablet coccus, clump count are 2~3 × 105CFU/g。
6. the preparation method of alkalescent white wine according to claim 3, which is characterized in that in step (2), the strain
Additive amount is 2~3:1000 with the weight ratio for mixing pulp.
7. the preparation method of alkalescent white wine according to claim 3, which is characterized in that in step (2), the fermentation
Time is 20~30h, and the temperature of fermentation is 35~40 DEG C.
8. the preparation method of alkalescent white wine according to claim 3, which is characterized in that in step (3), the distillation temperature
Degree is 70~90 DEG C.
9. the preparation method of alkalescent white wine according to claim 3, which is characterized in that in step (3), at the acid discharge
Reason method are as follows: be heated to condensing under the conditions of 30~60 DEG C after boiling by distillate, obtain faintly acid wine.
10. the preparation method of alkalescent white wine according to claim 3, which is characterized in that in step (4), the alkalinity
Water pH is 7.5~8.5；The alkalescent white wine pH is 7.3~8.2.
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| JP2006006193A (en) * | 2004-06-25 | 2006-01-12 | Soc Kk | Alkaline japanese distilled spirit and method for producing the same |
| CN104974897A (en) * | 2014-04-11 | 2015-10-14 | 王衍洲 | Preparation method of alkaline liquor solution |
| CN104560484A (en) * | 2015-01-26 | 2015-04-29 | 李联合 | Alkalescent Chinese white spirit and brewing method thereof |
| CN104804970A (en) * | 2015-03-23 | 2015-07-29 | 中国食品发酵工业研究院 | Slightly alkaline Chinese spirit and production method thereof |
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Application publication date: 20181211 |