CN112812911A - Preparation method of refined grape beer - Google Patents
Preparation method of refined grape beer Download PDFInfo
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- CN112812911A CN112812911A CN202110194658.0A CN202110194658A CN112812911A CN 112812911 A CN112812911 A CN 112812911A CN 202110194658 A CN202110194658 A CN 202110194658A CN 112812911 A CN112812911 A CN 112812911A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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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
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of fine brewing grape beer, which comprises the following steps: preparing the grape wine: selecting high-quality seedless wine grapes, sorting and detecting rotten or nearly rotten fruit grains, removing stalks and roots, cleaning twice, crushing the grapes into 2-4 petals by using a double-roller stainless steel crusher, soaking the grapes in water at 4-7 ℃ for 10-20 hours, adding 60-80mg/L sulfur dioxide for vulcanization treatment for 6-12 hours, adding activated active dry yeast, adding 250-500 g of active dry yeast to each ton of grape juice, fermenting at 15-25 ℃ for 8-12 days, squeezing, clarifying and separating to a storage tank to obtain wine for later use; after the beer main fermentation is finished, adding the wine and fermenting; cooling after post fermentation, cold storing for 40-60 days, blending taste, centrifuging, filtering, and packaging.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of fine brewing grape beer.
Background
Beer is a nutritious beverage, and contains various vitamins, minerals and amino acids essential to human body in addition to minerals, alcohol and carbon dioxide. The beer is a low-alcohol fermented wine which is fermented by taking malt as a main raw material and adding hops and contains carbon dioxide bubbles, is a cool beverage for preventing heatstroke, cooling, quenching thirst and stopping sweating in summer and autumn, and contains 4% of alcohol according to the research of medical science and beverage experts, and can promote blood circulation.
The grape has many efficacies, but the grape cannot achieve the effect when being directly eaten. The wine contains various amino acids, minerals and vitamins, and can be directly absorbed by human body, improve immunity, prevent cardiovascular diseases and cerebral thrombosis, and the resveratrol in the wine is a phytoalexin, and has effects of inhibiting blood platelet aggregation, preventing and treating renal calculus, preventing and resisting cancer, and inhibiting fat absorption.
Disclosure of Invention
Aiming at the technical defects, the invention aims to provide a preparation method of fine brewing grape beer, which aims to solve the problems in the background technology.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a preparation method of fine brewing grape beer, which comprises the following steps:
(1) preparing the grape wine: selecting high-quality seedless wine grapes, sorting and detecting rotten or nearly rotten fruit grains, removing stalks and roots, cleaning twice, crushing the grapes into 2-4 petals by using a double-roller stainless steel crusher, soaking the grapes in water at 4-7 ℃ for 10-20 hours, adding 60-80mg/L sulfur dioxide for vulcanization treatment for 6-12 hours, adding activated active dry yeast, adding 250-500 g of active dry yeast into each ton of grape juice, fermenting the grape juice at 15-25 ℃ for 8-12 days, wherein the residual sugar is less than 1 DEG P, and the alcohol value is more than 5%, squeezing, clarifying and separating the grape juice into storage tanks, storing the grape juice at 3-5 ℃ for 3-6 months to obtain wine for later use;
(2) after the beer main fermentation is finished, adding the wine prepared in the step (1) and carrying out after-fermentation;
(3) cooling after post fermentation, cold storing for 40-60 days, blending taste, centrifuging, filtering, and packaging.
Preferably, in step (1), the active dry yeast is Angel red wine active dry yeast.
Preferably, in the step (2), the full tank temperature of the fermentation tank is 16-18.0 ℃, and the main fermentation temperature is 20.0 ℃.
Preferably, in the step (2), when the diacetyl is 0.09mg/L and the fermentation degree is 63-65%, the temperature is reduced and the cold storage is carried out.
Preferably, in the step (2), the cold storage temperature is-1.0 +/-0.3 ℃ until the air is filtered out.
Preferably, in the step (2), after the tank is full, the pressure is not controlled, the pressure is naturally increased to 0.08-0.09Mpa, and the pressure is constant until the wine is filtered.
Preferably, the addition amount of the wine prepared in the step (1) is 25-30% of the mass of the original beer.
Preferably, in the step (3), the temperature is reduced after the beer is fermented and matured, the yeast is discharged and recovered for the next fermentation, and the yeast recovery time is not more than 5 times.
Preferably, in the step (3), after centrifugal filtration, the yeast number in the sake is 800-.
The invention has the beneficial effects that:
1. the grape beer integrates the grape wine and the beer, and the proper amount of the grape beer can directly act on the nervous system of a human body to enable muscles to be in a relaxed state.
2. Drinking grape beer also has the following benefits: preventing and treating cardiovascular diseases, preventing cerebral thrombosis, preventing and treating renal calculus, preventing and resisting cancer, and inhibiting fat absorption.
3. The development of grape beer has enabled the benefits of wine to be taken into a lower alcohol beer, allowing one to enjoy the benefits of two wines while drinking one wine! Also accords with the modern trend of health preservation and little alcohol involvement nowadays! Young women have high acceptance.
4. The yeast after fermentation is recycled, so that not only is the yeast fully utilized, but also the cost is saved.
Detailed Description
Example 1:
a preparation method of fine brewing grape beer comprises the following steps:
(1) preparing the grape wine: selecting seedless wine grapes with excellent quality, sorting and detecting rotten or nearly rotten fruit grains, removing stalks and roots, cleaning twice, crushing the grapes into 2-4 petals by using a double-roller stainless steel crusher, soaking the grapes in water at 4 ℃ for 10 hours, adding 60mg/L sulfur dioxide for vulcanization treatment for 6 hours, adding activated Angel red wine active dry yeast, adding 250g of active dry yeast into each ton of grape juice, fermenting the grape juice at 15 ℃ for 8 days, pressing and separating the grape juice into storage tanks when the residual sugar is less than 1 DEG P and the alcohol value is more than 5%, and storing the grape wine at 3-5 ℃ for 3 months to obtain the grape wine for later use;
(2) pasting: adding 42kg of oat, 30mL of alpha-high temperature resistant amylase and a proper amount of water into a gelatinizing pot at normal temperature, heating to 45 ℃, preserving heat for 20 minutes, heating to 98 ℃, preserving heat for 30 minutes to obtain mash, swelling and splitting starch in water to form uniform pasty solution, preparing liquid which is completely liquefied, and adding the liquid into a saccharifying pot to be saccharified together with malt;
(3) saccharification: adding water into a saccharifying pot, heating to 40 ℃, adding 250kg of malt, 785kg of Australian malt and 700kg of wheat malt, preserving heat for 10 minutes, heating to 50 ℃, preserving heat for 20 minutes, introducing mash subjected to heat preservation in a gelatinizing pot into the saccharifying pot, stirring, heating to 68 ℃, detecting iodine, heating to 76 ℃ after the iodine is detected to be qualified, finishing saccharification, adding 62hl of water in the gelatinizing and saccharifying processes, adding 900g of citric acid, 800g of lactic acid and 1000g of calcium sulfate when half of saccharifying is fed, and adding 350g of xylanase and 350g of beta-glucan complex enzyme after 5 minutes;
(4) filtering, clarifying and washing: pumping the saccharified liquid after saccharification to a filter to separate wort from maltose to obtain clear and transparent wort;
standing for 6 minutes after filtering, circularly clarifying for 8 minutes, and collecting the raw juice;
washing the grains: washing the tank for multiple times, collecting the wort after washing the tank, and washing the residual sugar in the tank for more than 1.5 degrees P after washing the tank;
(5) boiling: before boiling: measuring saccharification and pH value in a full pan, conveying the filtered wort and the wort after washing the tank into a wort boiling pan, adding 950g of calcium sulfate and 450g of calcium chloride into the wort boiling pan, uniformly stirring, boiling for 55 minutes totally, boiling at normal pressure for the first 10 minutes, dynamically boiling for 40 minutes, boiling at normal pressure for the last 5 minutes, adding 6800g of hops during boiling, and adding 7000g of hops and 11g of zinc sulfate during boiling for 47 minutes; the flos Lupuli is SaAZ flos Lupuli, and the flos Lupuli is put into the flos Lupuli jar in advance for 8 minutes. Boiling at 6-7%, and rotary precipitating for 15min after boiling. After wort is boiled, the unhydrolyzed macromolecular protein is denatured and precipitated under the action of heat, and is separated along with the whirling precipitation of wort, so that the non-biological stability of the finished beer can be greatly improved.
(6) Cooling the wort: the temperature of the full tank is 16-18.0 ℃, the wort is oxygenated, and the oxygen content is 9-10 mg/L;
(7) fermentation of
Cooling the wort, adding yeast, wherein the yeast is imported ale yeast, the adding amount of the yeast in the full tank is 1050 ten thousand/mL, conveying the wort into a fermentation tank, sealing the fermentation tank, and the fermentation comprises two steps of main fermentation and after-fermentation, wherein the full tank temperature of the fermentation tank is 16-18.0 ℃, and the main fermentation temperature is 20.0 ℃. Performing main fermentation at 0-5 ℃ for 8 days, and keeping the pressure in the fermentation tank at 0.1-0.2 MPa; after the main fermentation is finished, adding 25-30% of the wine prepared in the step (1) into the beer; carrying out after-fermentation at 2-4 ℃ for 15 days, keeping the pressure of a fermentation tank at 0.06-0.08 MPa, and finishing the fermentation when diacetyl is 0.09mg/L, so that the fermentation effect of the beer is better, the flavor substances of the grapes can be more coordinated with the flavor substances of the beer, and the brewed beer is mellow, refreshing and pleasant in taste, richer in nutrition and more unique in flavor; cooling and storing at-1.0 +/-0.3 deg.c until wine is filtered, and naturally raising pressure to 0.08-0.09MPa under constant pressure until wine is filtered under no pressure control after the tank is full;
in the step (3), the beer is cooled after being fermented to be mature, yeast is discharged and is recovered for the next fermentation, and the yeast recovery frequency is not more than 5 times.
(8) Wine filter
After the cold storage for 45-60 days, blending the taste, filtering the wine, and adopting a centrifugal machine, wherein the number of yeast in the sake is 800-1000 ten thousand/mL, and the temperature of the sake is-1.0-0.5 ℃;
(9) canning: and after the sake is qualified, filling, capping, sterilizing, packaging and warehousing.
The following examples differ from example 1 only in the preparation of the wine in step (1), in particular as follows:
example 2
(1) Preparing the grape wine: selecting seedless wine grapes with excellent quality, sorting and detecting rotten or nearly rotten fruit grains, removing stalks and roots, cleaning twice, crushing the grapes into 2-4 petals by using a double-roller stainless steel crusher, soaking the grapes in water at 7 ℃ for 20 hours, adding 80mg/L sulfur dioxide for vulcanization treatment for 12 hours, adding activated Angel red wine active dry yeast, adding 500g of active dry yeast into each ton of grape juice, fermenting the grape juice at 25 ℃ for 12 days, pressing, clarifying and separating the grape juice into storage tanks when the residual sugar is less than 1 DEG P and the alcohol value is more than 5%, and storing the grape wine at 3-5 ℃ for 6 months to obtain the grape wine for later use;
example 3
(1) Preparing the grape wine: selecting seedless wine grapes with excellent quality, sorting and detecting rotten or nearly rotten fruit grains, removing stalks and roots, cleaning twice, crushing the grapes into 2-4 petals by using a double-roller stainless steel crusher, soaking the grapes in water at 5 ℃ for 16 hours, adding 72mg/L sulfur dioxide for vulcanization treatment for 9 hours, adding activated Angel red wine active dry yeast, adding 375g of active dry yeast into each ton of grape juice, fermenting the grape juice at 21 ℃ for 11 days, pressing and separating the grape juice with residual sugar of less than 1 DEG P and alcohol value of more than 5 percent to a storage tank, and storing the grape wine at 3-5 ℃ for 5 months to obtain the grape wine for later use;
comparative example
The comparative example differs from example 3 only in that the wine obtained in step (1) is not added to the beer after the end of the main fermentation.
The results of sensory tests and physicochemical tests conducted in the test examples, comparative examples and example 3 are shown in tables 1 and 2.
TABLE 1 sensory index evaluation
TABLE 2 measurement of physical and chemical indexes
And (3) testing the mouthfeel:
the testing personnel: 10 people (5 men and 5 women) in 20-30 years of age, 10 people (6 men and 4 women) in 30-40 years of age, 10 people (6 men and 4 women) in 40-50 years of age, and 10 people (6 men and 4 women) in 50-60 years of age;
the test method comprises the following steps: the testers respectively drink beer test samples of example 1, example 2 and example 3 and commercially available Qingdao beer (wort concentration is 10 DEG P), and the taste is graded, wherein the higher the freshness, the higher the score, and the full score is 10 points; the test result is the total number of all testers. The results of the mouth feel test are shown in Table 4.
TABLE 3 beer taste test results
| Sample (I) | Score of |
| Example 1 | 87 |
| Example 2 | 81 |
| Example 3 | 96 |
| Comparative example | 75 |
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (9)
1. The preparation method of the refined grape beer is characterized by comprising the following steps:
(1) preparing the grape wine: selecting high-quality seedless wine grapes, sorting and detecting rotten or nearly rotten fruit grains, removing stalks and roots, cleaning twice, crushing the grapes into 2-4 petals by using a double-roller stainless steel crusher, soaking the grapes in water at 4-7 ℃ for 10-20 hours, adding 60-80mg/L sulfur dioxide for vulcanization treatment for 6-12 hours, adding activated active dry yeast, adding 250-500 g of active dry yeast into each ton of grape juice, fermenting the grape juice at 15-25 ℃ for 8-12 days, wherein the residual sugar is less than 1 DEG P, and the alcohol value is more than 5%, squeezing, clarifying and separating the grape juice into storage tanks, storing the grape juice at 3-5 ℃ for 3-6 months to obtain wine for later use;
(2) after the beer main fermentation is finished, adding the wine prepared in the step (1) and carrying out after-fermentation;
(3) cooling after post fermentation, cold storing for 40-60 days, blending taste, centrifuging, filtering, and packaging.
2. The method for preparing refined grape beer as claimed in claim 1, wherein in step (1), the active dry yeast is Angel red wine active dry yeast.
3. The method of claim 1, wherein in step (2), the temperature of the full fermentation tank is 16-18.0 ℃, and the temperature of the main fermentation is 20.0 ℃.
4. The method for preparing fine-brewed grape beer as claimed in claim 1, wherein in the step (2), when the diacetyl is 0.09mg/L and the fermentation degree is 63-65%, the temperature is reduced and the beer is stored cold.
5. The method of claim 1, wherein in step (2), the cold storage temperature is-1.0 ± 0.3 ℃ until empty.
6. The method for preparing fine-brewed grape beer as claimed in claim 1, wherein in the step (2), after the tank is full, the pressure is naturally increased to 0.08-0.09Mpa without pressure control, and the pressure is constant until the wine is filtered.
7. The method for preparing fine-brewed grape beer according to claim 1, wherein in the step (2), the addition amount of the grape wine prepared in the step (1) is 25-30% of the mass of the original beer.
8. The method for preparing fine-brewed grape beer as claimed in claim 1, wherein in the step (3), the temperature is reduced after the beer is matured in the post-fermentation, the yeast is discharged and recovered for the next fermentation, and the recovery frequency of the yeast is not more than 5 times.
9. The method as claimed in claim 1, wherein in the step (3), the yeast number is 800-.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110194658.0A CN112812911A (en) | 2021-02-21 | 2021-02-21 | Preparation method of refined grape beer |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110194658.0A CN112812911A (en) | 2021-02-21 | 2021-02-21 | Preparation method of refined grape beer |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114657032A (en) * | 2022-01-20 | 2022-06-24 | 西北农林科技大学 | Grape ale beer rich in anthocyanin and brewing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1594527A (en) * | 2004-06-25 | 2005-03-16 | 大连轻工业学院 | Method for producing beer |
| AU2005229760A1 (en) * | 2004-11-18 | 2006-06-01 | United Breweries Limited | A Process for the Preparation of Beer Having High Alcohol Strength with Winey Beery Character |
| CN103497855A (en) * | 2013-10-17 | 2014-01-08 | 陶杨杨 | Grape beer and making method thereof |
| CN103820255A (en) * | 2014-03-05 | 2014-05-28 | 郑海鸿 | Grape watermelon beer and preparation method thereof |
| CN105039044A (en) * | 2015-08-28 | 2015-11-11 | 山西戎子酒庄有限公司 | Brewage technique of thick sweet red fresh wine |
-
2021
- 2021-02-21 CN CN202110194658.0A patent/CN112812911A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1594527A (en) * | 2004-06-25 | 2005-03-16 | 大连轻工业学院 | Method for producing beer |
| AU2005229760A1 (en) * | 2004-11-18 | 2006-06-01 | United Breweries Limited | A Process for the Preparation of Beer Having High Alcohol Strength with Winey Beery Character |
| CN103497855A (en) * | 2013-10-17 | 2014-01-08 | 陶杨杨 | Grape beer and making method thereof |
| CN103820255A (en) * | 2014-03-05 | 2014-05-28 | 郑海鸿 | Grape watermelon beer and preparation method thereof |
| CN105039044A (en) * | 2015-08-28 | 2015-11-11 | 山西戎子酒庄有限公司 | Brewage technique of thick sweet red fresh wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114657032A (en) * | 2022-01-20 | 2022-06-24 | 西北农林科技大学 | Grape ale beer rich in anthocyanin and brewing method thereof |
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