CN110699202A - Method for brewing vitis davidii liqueur - Google Patents
Method for brewing vitis davidii liqueur Download PDFInfo
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- CN110699202A CN110699202A CN201911147356.7A CN201911147356A CN110699202A CN 110699202 A CN110699202 A CN 110699202A CN 201911147356 A CN201911147356 A CN 201911147356A CN 110699202 A CN110699202 A CN 110699202A
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- vitis davidii
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- liqueur
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- 244000068653 Vitis davidii Species 0.000 title claims abstract description 44
- 235000004286 Vitis davidii Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000020094 liqueur Nutrition 0.000 title claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 31
- 230000032683 aging Effects 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000003825 pressing Methods 0.000 claims abstract description 4
- 238000005070 sampling Methods 0.000 claims abstract description 4
- 238000000926 separation method Methods 0.000 claims abstract description 4
- 210000005069 ears Anatomy 0.000 claims description 21
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 13
- 241000219095 Vitis Species 0.000 claims description 9
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 9
- 230000005484 gravity Effects 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 4
- 238000004821 distillation Methods 0.000 claims description 3
- 235000011869 dried fruits Nutrition 0.000 claims description 3
- 238000012544 monitoring process Methods 0.000 claims description 3
- 230000001953 sensory effect Effects 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 241000219094 Vitaceae Species 0.000 abstract description 3
- 235000021021 grapes Nutrition 0.000 abstract description 3
- 241000331163 Oplopanax elatus Species 0.000 abstract 1
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 240000005546 Piper methysticum Species 0.000 description 1
- 235000016787 Piper methysticum Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
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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
- 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
-
- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a method for brewing vitis davidii linn liqueur, which comprises the following steps: collecting Vitis davidii with fruit reaching physiological maturity; primarily selecting the collected vitis davidii according to a preset primary selection standard, and manually performing ear selection on the primarily selected vitis davidii according to a preset ear selection standard; removing stalks of the selected spine grapes and crushing; putting into a fermentation tank for fermentation; after fermentation, performing peel and residue separation, mixing the free-flowing juice and the light pressing juice, fully storing in a tank to obtain a liqueur initial sample, and performing sampling analysis and recording; and (4) putting the mixture into an oak barrel for ageing for 365 days to obtain the oplopanax elatus nakai liqueur. Compared with the related technology, the liqueur brewed by the method for brewing the vitis davidii linn has high quality and good taste.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of food processing, and particularly relates to a method for brewing vitis davidii liqueur.
[ background of the invention ]
The Vitis davidii var davidii is one of the native grape varieties in China, and is widely planted in the areas of Hunan, Jiangxi, Guizhou, Fujian and the like. At present, the spine grape is mainly eaten fresh, but fruits are thick in skin and many in seeds, meat sacs are adhered to the fruits, and the quality of fresh food is reduced. The postharvest processing of the vitis davidii fruits is in the primary stage, and the development of the vitis davidii industry is greatly restricted.
But the disease resistance of the spine grape is good, and the juice yield is high and can reach more than 65%. After the wine is physiologically matured, the sugar degree can reach 160g/L, and the potential alcohol degree can reach more than 8 degrees; the peel color is bright, and the proportion of peel and seed is relatively high, so that the method is an important research direction for brewing liqueur wine.
[ summary of the invention ]
The invention aims to provide a method for brewing a Vitis davidii kou wine, and the Vitis davidii kou wine brewed by the method has high quality and good taste.
In order to solve the technical problem, the invention provides a method for brewing the vitis davidii linn liqueur, which comprises the following steps:
and step S1, collecting the spine grape with the fruit reaching physiological maturity, and generating mature spine grape with the soluble solid content of more than 15 DEG Brix.
And S2, carrying out primary selection on the collected vitis davidii according to a preset primary selection standard, and carrying out artificial ear selection on the primarily selected vitis davidii according to a preset ear selection standard.
And step S3, removing stems and crushing the selected grapes.
Step S4, putting the mixture into a fermentation tank for fermentation; filling the mixture into a fermentation tank, and adding 45-60 ppm of sulfur dioxide, wherein the addition amount is determined according to a preset standard of the quality of raw materials; controlling the fermentation temperature to be 24-26 ℃, wherein the fermentation yeast is commercial active dry saccharomyces cerevisiae; the fermentation is started and then is circulated in a closed way every 6 hours, and the circulation quantity is 1/4; measuring specific gravity and temperature, monitoring fermentation condition, adding reinforced distilled alcohol when specific gravity is reduced to required sugar degree to terminate fermentation, and adjusting alcohol content to 16-22 deg.C.
Step S5, performing peel and residue separation after fermentation is finished, mixing the free-flowing juice and the light pressing juice, fully storing in a tank to obtain a liqueur initial sample, and performing sampling analysis and recording; the analysis record comprises: specific gravity, sugar, alcohol, total acid, volatile acid, pH, sulfur dioxide, and taste notes sensory status.
And step S6, placing the wine into an oak barrel for ageing for 365 days to obtain the Vitis davidii liqueur.
Preferably, in step S6, the method further includes: adding barrel during aging period to make up for initial sample of liqueur volatilized from oak barrel.
Preferably, after the step S6, the method further includes:
and step S7, guiding the Vitis davidii wine obtained after the aging into a wine storage tank to be stored as wine base.
Preferably, in the step S4, the intensified distilled alcohol is a Vitis davidii grape vine-flavor liquor produced by discontinuous distillation.
Preferably, in the step S2, the preset initial selection criterion is: the collected Vitis davidii is free of soil, damage, mildew, rot and green grains or the green grains are less than 3%; the preset spike selection standard is as follows: removing impurities and inferior fruits, wherein the inferior fruits comprise: the fruit ears which do not reach the physiological maturity standard, secondary fruit ears, mixed variety fruit ears, dried fruit ears, mildewed fruit ears, over-tightened fruit ears and soil-carrying fruit ears.
Compared with the prior art, the Vitis davidii wine brewed by the method has good quality and taste, and promotes the planting and development of Vitis davidii to a greater extent.
[ description of the drawings ]
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments of the present invention will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to these drawings without inventive exercise.
Fig. 1 is a flow chart of a method for brewing a kajiu wine according to an embodiment of the present invention.
[ detailed description ] embodiments
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. 1, the present invention provides a method for brewing a kava liqueur, comprising the steps of:
and step S1, collecting the spine grape with the fruit reaching physiological maturity, and generating mature spine grape with the soluble solid content of more than 15 DEG Brix.
And S2, carrying out primary selection on the collected vitis davidii according to a preset primary selection standard, and carrying out artificial ear selection on the primarily selected vitis davidii according to a preset ear selection standard.
In step S2, the preset initial selection criterion is: the collected Vitis davidii is free of soil, damage, mildew, rot, green grains or green grains less than 3%.
The preset spike selection standard is as follows: removing impurities and inferior fruits, wherein the inferior fruits comprise: the fruit ears which do not reach the physiological maturity standard, secondary fruit ears, mixed variety fruit ears, dried fruit ears, mildewed fruit ears, over-tightened fruit ears and soil-carrying fruit ears. Wherein, the excessively tight cluster is a cluster with hardness greater than a preset standard, namely the Vitis davidii. The impurities include branches and leaves and other impurities.
And step S3, removing stems and crushing the selected grapes.
Step S4, putting the mixture into a fermentation tank for fermentation; filling the mixture into a fermentation tank, and adding 45-60 ppm of sulfur dioxide, wherein the addition amount is determined according to a preset standard of the quality of raw materials; controlling the fermentation temperature to be 24-26 ℃, wherein the fermentation yeast is commercial active dry saccharomyces cerevisiae; the fermentation is started and then is circulated in a closed way every 6 hours, and the circulation quantity is 1/4; measuring specific gravity and temperature, monitoring fermentation condition, adding reinforced distilled alcohol when specific gravity is reduced to required sugar degree to terminate fermentation, and adjusting alcohol content to 16-22 deg.C.
Preferably, the fermentation adopts the intensified distilled alcohol as the intensified distilled alcohol.
In step S4, the enhanced distilled spirit is a Vitis davidii grape aroma type white spirit produced by discontinuous distillation.
Step S5, performing peel and residue separation after fermentation is finished, mixing the free-flowing juice and the light pressing juice, fully storing in a tank to obtain a liqueur initial sample, and performing sampling analysis and recording; the analysis record comprises: specific gravity, sugar, alcohol, total acid, volatile acid, pH, sulfur dioxide, and taste notes sensory status.
And step S6, placing the wine into an oak barrel for ageing for 365 days to obtain the Vitis davidii liqueur.
Wherein, the non-aging liqueur can be prepared by adjusting SO2 to 45ppm and storing in a full tank.
Preferably, in order to ensure the quality and taste, the step S6 further includes the step S61: adding barrel during aging period to make up for initial sample of liqueur volatilized from oak barrel.
And step S7, guiding the Vitis davidii wine obtained after the aging into a wine storage tank to be stored as wine base.
Directly storing the non-aging liqueur as the raw wine; during the storage period, the raw wine is degummed and stabilized, and unstable pigment and tartaric crystals are removed by combining the pouring process; after thermal stability and tartaric stability test, raw wine can be subjected to diatomite filtration, plate-frame filtration and terminal membrane filtration for filling; the filling adopts an aseptic filling mode, and the finished wine is stored in a wine cellar or a warehouse with constant temperature and constant humidity.
That is, the brewing method of the Vitis davidii vinifera wine of the present invention comprises three stages of raw material quality control, fermentation management and post-management, wherein the steps S1-S3 are raw material quality control stages, the steps S4-S6 are fermentation management stages, and the steps S61 and S7 are post-management stages.
Compared with the prior art, the Vitis davidii wine brewed by the method has good quality and taste, and promotes the planting and development of Vitis davidii to a greater extent.
While the foregoing is directed to embodiments of the present invention, it will be understood by those skilled in the art that various changes may be made without departing from the spirit and scope of the invention.
Claims (5)
1. A method for brewing the Vitis davidii kojiu is characterized by comprising the following steps:
s1, collecting the spine grape with the fruit reaching physiological maturity, and generating mature spine grape with the soluble solid content of more than 15 degrees Brix;
step S2, carrying out primary selection on the collected vitis davidii according to a preset primary selection standard, and carrying out artificial ear selection on the primarily selected vitis davidii according to a preset ear selection standard;
step S3, removing stems and crushing the selected vitis davidii;
step S4, putting the mixture into a fermentation tank for fermentation; filling the mixture into a fermentation tank, and adding 45-60 ppm of sulfur dioxide, wherein the addition amount is determined according to a preset standard of the quality of raw materials; controlling the fermentation temperature to be 24-26 ℃, wherein the fermentation yeast is commercial active dry saccharomyces cerevisiae; the fermentation is started and then is circulated in a closed way every 6 hours, and the circulation quantity is 1/4; measuring specific gravity and temperature, monitoring fermentation condition, adding reinforced distilled alcohol when the specific gravity is reduced to required sugar degree to terminate fermentation, and adjusting alcohol degree to 16-22 ℃;
step S5, performing peel and residue separation after fermentation is finished, mixing the free-flowing juice and the light pressing juice, fully storing in a tank to obtain a liqueur initial sample, and performing sampling analysis and recording; the analysis record comprises: specific gravity, sugar, alcohol, total acid, volatile acid, pH, sulfur dioxide, and taste notes sensory;
and step S6, placing the wine into an oak barrel for ageing for 365 days to obtain the Vitis davidii liqueur.
2. The method of brewing a Vitis davidii according to claim 1, wherein in the step S6, the method further comprises: adding barrel during aging period to make up for initial sample of liqueur volatilized from oak barrel.
3. The method of brewing a Vitis davidii according to claim 1, further comprising, after the step S6:
and step S7, guiding the Vitis davidii wine obtained after the aging into a wine storage tank to be stored as wine base.
4. The method of brewing a Vitis davidii according to claim 1, wherein in the step S4, the enhanced distilled spirit is a Vitis davidii vinifera Luzhou-flavor Chinese spirit produced by discontinuous distillation.
5. The method of brewing a Vitis davidii according to claim 1, wherein in the step S2, the preset initial selection criteria are: the collected Vitis davidii is free of soil, damage, mildew, rot and green grains or the green grains are less than 3%; the preset spike selection standard is as follows: removing impurities and inferior fruits, wherein the inferior fruits comprise: the fruit ears which do not reach the physiological maturity standard, secondary fruit ears, mixed variety fruit ears, dried fruit ears, mildewed fruit ears, over-tightened fruit ears and soil-carrying fruit ears.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911147356.7A CN110699202A (en) | 2019-11-21 | 2019-11-21 | Method for brewing vitis davidii liqueur |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911147356.7A CN110699202A (en) | 2019-11-21 | 2019-11-21 | Method for brewing vitis davidii liqueur |
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| CN110699202A true CN110699202A (en) | 2020-01-17 |
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| CN201911147356.7A Pending CN110699202A (en) | 2019-11-21 | 2019-11-21 | Method for brewing vitis davidii liqueur |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4350708A (en) * | 1979-05-18 | 1982-09-21 | Sistemas Naturales Internacionales, S.A., Sinatin, S.A. | Natural oak aroma for accelerating aging of alcoholic beverages |
| CN1190122A (en) * | 1998-01-19 | 1998-08-12 | 西北农业大学 | Brewage of tasty wine |
| JP2005210939A (en) * | 2004-01-28 | 2005-08-11 | Sapporo Breweries Ltd | Method for producing alcoholic drink |
| CN102676329A (en) * | 2012-04-25 | 2012-09-19 | 甘肃紫轩酒业有限公司 | Process for brewing fortified grape wine by using amur grape |
| CN103865707A (en) * | 2014-02-27 | 2014-06-18 | 湖北神武天滋野生葡萄酒业有限公司 | Novel process technical method for brewing wild grape liqueur without any chemical additives |
| CN106544203A (en) * | 2015-09-22 | 2017-03-29 | 株洲君旗酒业有限公司 | A kind of brewage process of Vitis davidi liqueur |
| CN109365056A (en) * | 2018-12-07 | 2019-02-22 | 南方葡萄沟酒庄有限公司 | A kind of processing of grape product efficiently separates equipment |
-
2019
- 2019-11-21 CN CN201911147356.7A patent/CN110699202A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4350708A (en) * | 1979-05-18 | 1982-09-21 | Sistemas Naturales Internacionales, S.A., Sinatin, S.A. | Natural oak aroma for accelerating aging of alcoholic beverages |
| CN1190122A (en) * | 1998-01-19 | 1998-08-12 | 西北农业大学 | Brewage of tasty wine |
| JP2005210939A (en) * | 2004-01-28 | 2005-08-11 | Sapporo Breweries Ltd | Method for producing alcoholic drink |
| CN102676329A (en) * | 2012-04-25 | 2012-09-19 | 甘肃紫轩酒业有限公司 | Process for brewing fortified grape wine by using amur grape |
| CN103865707A (en) * | 2014-02-27 | 2014-06-18 | 湖北神武天滋野生葡萄酒业有限公司 | Novel process technical method for brewing wild grape liqueur without any chemical additives |
| CN106544203A (en) * | 2015-09-22 | 2017-03-29 | 株洲君旗酒业有限公司 | A kind of brewage process of Vitis davidi liqueur |
| CN109365056A (en) * | 2018-12-07 | 2019-02-22 | 南方葡萄沟酒庄有限公司 | A kind of processing of grape product efficiently separates equipment |
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