CN110591849A

CN110591849A - Grape and medlar wine and brewing process thereof

Info

Publication number: CN110591849A
Application number: CN201911028910.XA
Authority: CN
Inventors: 乔亚军
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-10-28
Filing date: 2019-10-28
Publication date: 2019-12-20

Abstract

The invention relates to a grape and medlar wine and a brewing process thereof. The brewing process comprises the following steps: cold soaking the grape fruits and the medlar fruits to respectively obtain cold soaked grape fruits and cold soaked medlar fruits; crushing the cold-dipped grape fruits, and filtering and separating to obtain grape filter residues and grape juice; crushing cold-dipped medlar fruits, and filtering and separating to obtain medlar filter residues and medlar juice; mixing grape juice and fructus Lycii juice, adding yeast, fermenting, and storing at low temperature to obtain mixed fermented wine; mixing the grape residue, the fructus Lycii residue and the mixed fermented wine, and adding lactobacillus for secondary fermentation to obtain grape and fructus Lycii wine. The brewing process of the grape and medlar wine realizes the unification of the nutrient components and the taste of the wine body, and the sensory performance and the physical and chemical performance of the obtained grape and medlar wine after detection are both in line with and higher than the national standard.

Description

Grape and medlar wine and brewing process thereof

Technical Field

The invention belongs to the field of wine brewing, and particularly relates to a grape and medlar wine and a brewing process thereof.

Background

The wine is a wine body product which is prepared by fermenting grapes serving as a main raw material. Complex biological and chemical reactions can be generated in the fermentation process, which not only can affect the appearance, color, aroma, taste, style and other sensory indexes of the wine body, but also can affect the physical and chemical performance indexes. Most of the wines on the market at the present stage cannot realize the unification of the sensory performance and the physicochemical performance, and further development is still needed.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides a grape and medlar wine and a brewing process thereof. The brewing process of the grape and medlar wine realizes the unification of the nutrient components and the taste of the wine body, and the sensory performance and the physical and chemical performance of the obtained grape and medlar wine after detection are both in line with and higher than the national standard.

The scheme of the invention is to provide a brewing process of grape and medlar wine, which comprises the following steps:

(1) cold soaking the grape fruits and the medlar fruits to respectively obtain cold soaked grape fruits and cold soaked medlar fruits;

(2) crushing the cold-dipped grape fruits obtained in the step (1), and filtering and separating to obtain grape filter residues and grape juice; crushing the cold-dipped medlar fruits obtained in the step (1), and filtering and separating to obtain medlar filter residues and medlar juice;

(3) mixing the grape juice and the medlar juice obtained in the step (2), adding yeast for fermentation, and storing at low temperature after the fermentation is finished to obtain mixed fermented wine;

(4) and (3) combining the grape filter residue and the medlar filter residue obtained in the step (2) with the mixed fermented wine obtained in the step (3), and adding lactic acid bacteria for secondary fermentation to obtain the grape and medlar wine.

Preferably, in the step (1), the grape fruit is cabernet sauvignon varieties on eastern foot of Helan mountain; the fructus Lycii is of Zhongning fructus Lycii variety.

Preferably, in the step (1), the temperature of the cold dipping is 5-8 ℃, and the time of the cold dipping is 14-16 d. The grape and the medlar are soaked at a lower temperature before fermentation, so that the pigment and flavor substances in the grape and the medlar can be extracted, but tannin can not be extracted, and the fruit aroma of the grape and medlar wine can be increased. And cold dipping is carried out for 14-16 days at the temperature of 5-8 ℃, so that the fruit fragrance and flavor substances are most sufficient.

Preferably, in the step (2), the crushing rotating speed required for crushing the cold-dipped grape fruits is 90-120 r/min.

Preferably, in the step (2), the crushing rotating speed required for crushing the cold-dipped medlar fruits is 120-150 r/min.

Preferably, in the step (3), the grape juice is 75-85 parts by weight, and the medlar juice is 15-25 parts by weight. The wine body brewed by the grapes not only has the effect of warming the body by expanding blood vessels, but also has the effects of resisting diseases, burning fat, promoting sleep, relaxing facial muscles, enabling the facial muscles to be ruddy and the like. The medlar has the effects of resisting aging and radiation, protecting liver, tonifying kidney, improving eyesight, maintaining beauty and keeping young, and particularly can enhance immunity, delay aging, reduce blood fat and blood sugar, tonify kidney, replenish vital essence, prevent senile dementia, prevent atherosclerosis and promote liver cell regeneration. More importantly, the pure wine is cool and the medlar is warm, the advantages of the medlar are preserved, the effect of the red wine is not lost, the cold physique of women can be improved, and the male has good kidney tonifying effect after drinking.

Preferably, in the step (3), the addition amount of the yeast is 0.008-0.010 wt.%; the fermentation temperature is 22-26 ℃, and the fermentation time is 94-98 h.

Preferably, in the step (4), the weight ratio of the grape filter residue, the medlar filter residue and the mixed fermented wine is 1:1: 18-20.

Preferably, in the step (4), the addition amount of the lactic acid bacteria is 0.012-0.014 wt.%; the temperature of the secondary fermentation is 27-29 ℃, and the time is 166-170 h. In the process of grape fermentation, malic acid is often generated, secondary fermentation is carried out by adopting lactic acid bacteria, so that the malic acid can be decarboxylated, the sourness and roughness of the wine are reduced in the sense, and the wine is soft and mellow, namely, the secondary fermentation can improve the sense quality and the biological stability of the wine.

Based on the same technical concept, the invention further provides the grape and medlar wine brewed by the process.

The invention has the beneficial effects that:

the brewing process of the grape and medlar wine realizes the unification of the nutrient components and the taste of the wine body through the processes of cold dipping, crushing, fermentation and secondary fermentation, after the obtained grape and medlar wine is detected, 5 sensory indexes of the appearance, the color, the fragrance, the taste and the style all accord with the national standard, and the physicochemical indexes of the alcoholic strength, the total acid, the total sugar, the dry extract, the sorbic acid, the benzoic acid, the iron, the homozygium, the lead, the salmonella and the like also completely accord with the national regulation.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.

Example 1

The embodiment provides a brewing process of grape and medlar wine, which comprises the following steps:

(1) cold soaking grape fruits of Cabernet Sauvignon variety and Chinese wolfberry fruits at 5 deg.c for 16 days to obtain cold soaked grape fruits and cold soaked Chinese wolfberry fruits;

(2) crushing the cold-dipped grape fruits obtained in the step (1) at 90r/min, and filtering and separating to obtain grape filter residues and grape juice; crushing the cold-dipped wolfberry fruits obtained in the step (1) at 120r/min, and filtering and separating to obtain wolfberry filter residues and wolfberry juice;

(3) mixing 7.5kg of grape juice obtained in the step (2) with 2.5kg of medlar juice, adding 0.8g of yeast, fermenting for 98 hours at 22 ℃, and storing for 7 days at 5 ℃ after completion to obtain mixed fermented wine;

(4) and (3) mixing the 0.6kg of grape filter residue and the 0.6kg of medlar filter residue obtained in the step (2) with the 10kg of mixed fermented wine obtained in the step (3), adding 1.34g of lactic acid bacteria, and performing secondary fermentation at 27 ℃ for 166 hours to obtain the grape and medlar wine.

Example 2

(1) cold-soaking grape fruits of the Shandong foot cabernet sauvignon variety and Chinese wolfberry fruits at 8 ℃ for 14 days to obtain cold-soaked grape fruits and cold-soaked Chinese wolfberry fruits respectively;

(2) crushing the cold-dipped grape fruits obtained in the step (1) at 120r/min, and filtering and separating to obtain grape filter residues and grape juice; crushing the cold-dipped wolfberry fruits obtained in the step (1) at 150r/min, and filtering and separating to obtain wolfberry filter residues and wolfberry juice;

(3) mixing 8.5kg of grape juice obtained in the step (2) with 1.5kg of medlar juice, adding 1.0g of yeast, fermenting for 94 hours at 26 ℃, and storing for 7 days at 5 ℃ after completion to obtain mixed fermented wine;

(4) and (3) mixing the 0.5kg of grape filter residue and the 0.5kg of medlar filter residue obtained in the step (2) with the 10kg of mixed fermented wine obtained in the step (3), adding 1.54g of lactic acid bacteria, and performing secondary fermentation at 29 ℃ for 170h to obtain the grape and medlar wine.

Example 3

(1) cold soaking grape fruits of Cabernet Sauvignon variety and Chinese wolfberry fruits at 6 deg.c for 15 days to obtain cold soaked grape fruits and cold soaked Chinese wolfberry fruits;

(2) crushing the cold-dipped grape fruits obtained in the step (1) at 105r/min, and filtering and separating to obtain grape filter residues and grape juice; crushing the cold-dipped wolfberry fruits obtained in the step (1) at 135r/min, and filtering and separating to obtain wolfberry filter residues and wolfberry juice;

(3) mixing the 8.0kg grape juice obtained in the step (2) with 2.0kg medlar juice, adding 0.9g yeast, fermenting for 96h at 24 ℃, and storing for 7d at 5 ℃ after completion to obtain mixed fermented wine;

(4) and (3) mixing the 0.55kg of grape filter residue and the 0.55kg of medlar filter residue obtained in the step (2) with the 10kg of mixed fermented wine obtained in the step (3), adding 1.44g of lactic acid bacteria, and performing secondary fermentation at 28 ℃ for 168 hours to obtain the grape and medlar wine.

In order to show the sensory indexes and physical and chemical indexes of the grape and medlar wine, the grape and medlar wine brewed in the example 3 is selected for detection, and the detection standard and the result are shown in the table 1.

TABLE 1 test standards and results

Results and conclusions:

the grape and medlar wine obtained by the invention meets and is higher than the national standard in the detection of sensory indexes and physical and chemical performance indexes, and reaches higher standard.

The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims

1. The brewing process of the grape and medlar wine is characterized by comprising the following steps:

2. The process for brewing a grape and wolfberry wine as claimed in claim 1, wherein in step (1), the grape fruit is cabernet sauvignon variety on eastern foot of Helan mountain; the fructus Lycii is of Zhongning fructus Lycii variety.

3. The brewing process of grape and medlar wine as claimed in claim 1, wherein in the step (1), the temperature of the cold dipping is 5 to 8 ℃, and the time of the cold dipping is 14 to 16 days.

4. The brewing process of grape and medlar wine as claimed in claim 1, wherein in the step (2), the crushing rotating speed for crushing the cold dipped grape fruit is 90 to 120 r/min.

5. The brewing process of grape and medlar wine as claimed in claim 1, wherein in the step (2), the crushing rotating speed for crushing the cold dipped medlar fruits is 120 to 150 r/min.

6. The brewing process of grape and medlar wine as claimed in claim 1, wherein in the step (3), the weight part of the grape juice is 75 to 85 parts, and the weight part of the medlar juice is 15 to 25 parts.

7. The brewing process of grape and medlar wine as claimed in claim 1, wherein in the step (3), the addition amount of the yeast is 0.008 to 0.010 wt.%; the fermentation temperature is 22-26 ℃, and the fermentation time is 94-98 h.

8. The brewing process of grape and wolfberry wine as claimed in claim 1, wherein in the step (4), the weight ratio of the grape filter residue, the wolfberry filter residue and the mixed fermented wine is 1:1: 18-20.

9. The brewing process of grape and medlar wine as claimed in claim 1, wherein in the step (4), the addition amount of the lactic acid bacteria is 0.012-0.014 wt.%; the temperature of the secondary fermentation is 27-29 ℃, and the time is 166-170 h.

10. A wine or a wolfberry wine brewed by the process according to any one of claims 1 to 9.