CN112812913A - Production method of low-alcohol fermented red grape oral liquid with high resveratrol content - Google Patents
Production method of low-alcohol fermented red grape oral liquid with high resveratrol content Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
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- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 title claims description 20
- 235000021283 resveratrol Nutrition 0.000 title claims description 20
- 241001593968 Vitis palmata Species 0.000 title claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 45
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- 230000004151 fermentation Effects 0.000 claims abstract description 24
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- 238000000034 method Methods 0.000 claims abstract description 14
- 239000002253 acid Substances 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 229930189775 mogroside Natural products 0.000 claims abstract description 6
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 3
- 230000004087 circulation Effects 0.000 claims description 34
- 230000005484 gravity Effects 0.000 claims description 24
- 238000004821 distillation Methods 0.000 claims description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 244000068653 Vitis davidii Species 0.000 claims description 14
- 235000004286 Vitis davidii Nutrition 0.000 claims description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 235000018553 tannin Nutrition 0.000 claims description 10
- 229920001864 tannin Polymers 0.000 claims description 10
- 239000001648 tannin Substances 0.000 claims description 10
- 230000003203 everyday effect Effects 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 238000007599 discharging Methods 0.000 claims description 8
- HWJPHQNEWARZLH-UHFFFAOYSA-N 1,1,2,2,3,3,4,4,5,5-decafluoro-6,6-bis(trifluoromethyl)cyclohexane Chemical compound FC(F)(F)C1(C(F)(F)F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C1(F)F HWJPHQNEWARZLH-UHFFFAOYSA-N 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 5
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 5
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- 238000000926 separation method Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000002532 grape seed extract Nutrition 0.000 claims 1
- 239000002893 slag Substances 0.000 claims 1
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- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
- C12H3/02—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages by evaporating
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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
- C12G2200/00—Special features
- C12G2200/21—Wine additives, e.g. flavouring or colouring agents
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Abstract
The invention discloses a production method of a high-resveratrol fermented grape oral liquid, which comprises the following steps: the method comprises the following steps: cleaning, removing stems, crushing and juicing fresh spine grapes to obtain spine grape juice, inoculating saccharomycetes, and fermenting in a fermentation tank to prepare spine grape wine; step two: distilling the spine grape wine prepared in the step two by using a kettle type distiller to remove alcohol, methanol and higher alcohol to obtain a wine distillate; step three: and (3) uniformly mixing the distilled liquor of the wine prepared in the step (II) with the chenopodium album alcohol and the mogroside according to a certain proportion, and adjusting the sugar-acid ratio to obtain the low-alcohol fermented grape oral liquid with high chenopodium album alcohol. According to the invention, the raw spine grape fruit is fermented and then distilled, so that the content of harmful substances such as alcohol, methanol and higher alcohol in the fermentation liquor can be reduced, the harm to human bodies is reduced, meanwhile, the nutrient components are kept complete, the fermentation flavor is rich, the alcohol content is lower than 1%, the alcohol content of the chenopodium album is high, and the sugar-acid ratio is proper.
Description
Technical Field
The invention relates to the technical field of grape food, in particular to a production method of low-alcohol fermented grape oral liquid for producing high-resveratrol by using Vitis davidii.
Background
The grape has high nutritive value, and grape juice is praised as 'plant milk' by scientists. The glucose content is about 10-25%, and the higher is about 30%. Most of the sugar contained in grapes is glucose that is easily absorbed directly by the human body, and thus grapes are ideal fruits for people with weak digestion ability. Especially when the human body has hypoglycemia, the symptoms can be quickly relieved by drinking the grape juice in time.
The flavonoids contained in fructus Vitis Viniferae are powerful antioxidants, and have antiaging, free radical scavenging, and mutation resisting effects. The quinoyl alcohol contained in the grapes is a polyhydroxy stilbene natural product with various beneficial effects of cancer prevention and cancer resistance, thrombus resistance, blood fat reduction, oxidation resistance, free radical resistance, inflammation resistance and the like, and is a key factor of the 'French paradox' and the 'French paradox'.
Recent research shows that resveratrol can activate Sirtuins antisenescence enzyme, stabilize DNA, prolong cell life, arouse wide attention of world scientific community and public opinion community, and become a hot spot and leading-edge field of scientific research. Resveratrol can prevent oxidation of low density lipoprotein, has potential cardiovascular disease preventing and treating, cancer preventing, antiviral and immunoregulation effects, and has antioxidant property.
The alcoholic beverage in China comprises white spirit, yellow wine, beer, wine and the like, the yield is in the top of the world, and a proper amount of the wine can promote blood circulation, help digestion and have certain curative effect on patients with cardiovascular diseases, but the long-term drinking of the beverage with high alcohol content can cause great harm to human bodies, and serious patients can cause instability of disease and social security.
Grapes are commonly used as raw materials for wine, which limits a large proportion of consumers who are not fit to drink wine. In addition, the consumption tax of the wine making industry is always up-regulated in China, so that a new grape eating mode is needed to think and develop a new field.
Most of the existing grape beverages are prepared by directly squeezing grape juice, have no fermentation flavor, no quinoa alcohol or low content, and the grape wine contains the quinoa alcohol but has low content, high alcohol content and poor taste, thus the grape beverage can not meet the requirements of people on healthy beverages.
Disclosure of Invention
The invention aims to provide a production method of a high-resveratrol fermented grape beverage which is rich in nutrition and strong in fragrance.
The purpose of the invention is realized by the following technical scheme.
A production method of a low-alcohol fermented grape oral liquid with high resveratrol content comprises the following steps:
the method comprises the following steps: selecting fresh Vitis davidii with soluble solid content of 20% or more, cleaning, removing stalks, crushing and juicing to obtain Vitis davidii juice, inoculating saccharomycetes, and fermenting in a fermentation tank to prepare Vitis davidii wine;
step two: distilling the spine grape wine prepared in the step two by using a kettle type distiller to remove alcohol, methanol and higher alcohol to obtain a wine distillate;
step three: and D, uniformly mixing the distilled liquor of the wine prepared in the step two with the resveratrol and the mogroside according to the proportion of 100V: 0.2W-0.4W: 0.1W-0.3W, and adjusting the sugar-acid ratio to be 60-80% to obtain the low-alcohol fermented grape oral liquid with high resveratrol.
In a preferred embodiment of the invention, in the first step, the yeast is selected from active dry yeast, and the inoculation amount is 1-5% of the mass of the grape thorn juice.
In a preferred embodiment of the present invention, in the first step, the method for preparing the spine grape wine by fermentation in the fermentation tank comprises the following specific steps:
1. after the peduncle of the spine grape is removed, 200-400 g/t of the florphilic tannin R, 60-100 g/t of potassium metabisulfite, 1-3 kg/t of fresh oak chips and 1-3 kg/t of moderately baked oak chips are added at a pulp pump;
2. filling the grape juice into a full tank, circulating for one time, soaking for a certain time, and extracting 15-20% of juice according to the color of the grape juice; after juice is extracted, after yeast is added, before the specific gravity is reduced by 30-60 points, performing closed circulation every 8 hours, wherein the circulation amount is 2/3-3/4 can volume each time, and the temperature is controlled at 15-28 ℃;
3. when the specific gravity is reduced by 30-60 points, performing open circulation once, adding white granulated sugar in several times to improve the potential alcohol content to 12-16 degrees, and ensuring that the white granulated sugar is fully dissolved, wherein the circulation amount is 1 tank capacity;
4. the specific gravity is reduced by 30-60 points to 1010, and the circulation is performed every 8 hours, wherein the second time is open circulation, the rest time is closed circulation, the circulation amount of each time is 1/2-2/3 tank capacity, and the temperature is controlled to be 15-28 ℃;
5. when the specific gravity is reduced to 1010, adding 200-400 g/t of soft and smooth tannin V, and changing into 2 closed cycles every day, wherein 1/4 can capacity is carried out every time;
6. the specific gravity is reduced to below 998 until the peel and the residue are separated, and the cap is poured for 2 times every day, 1-2min each time, and the temperature is controlled at 15-28 ℃;
7. immediately performing peel and residue separation after fermentation; filtering to obtain wine liquid.
In a preferred embodiment of the present invention, in step two, the specific distillation process is: a CD-QZD500L-3 Schroer distiller is used, a kettle type distillation wine outlet mode is adopted, and a foreshot and a feints discharge pipeline are separately and additionally arranged; the temperature parameters during distillation were as follows:
taking the wine head in the kettle at 70-79 ℃, and starting to connect the wine head when the temperature reaches 70-79 ℃;
taking the wine from the kettle at 86-90 ℃ and starting to connect the wine when the wine temperature reaches 86-90 ℃;
taking the wine from the head of the wine in the kettle at 95-98 ℃, and starting to connect the tail of the wine when the temperature reaches 95-98 ℃;
after the wine liquid is removed, the wine distillation liquid is remained.
In a preferred embodiment of the present invention, in the second step, the distilled liquor of wine contains 0 to 1% of alcohol, 0 to 50mg/L of methanol, and 0 to 80mg/L of higher alcohol.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a method for preparing a low-alcohol fermented grape oral liquid with high content of quinoa alcohol, which is characterized in that the content of harmful substances such as alcohol, methanol and higher alcohol in fermentation liquor can be reduced by distilling the fermented original fruits of the Vitis davidii, the harm to human bodies is reduced, meanwhile, the nutrient components are kept complete, the fermentation flavor is rich, the fermented grape oral liquid has rich fruit flavor and fermentation flavor, the alcohol content is lower than 1%, the content of the quinoa alcohol is high and reaches 0.2-0.5%, and the sugar-acid ratio is proper.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments, but it should not be construed that the scope of the subject matter of the present invention is limited to the examples.
The process equipment or devices not specifically noted in the following examples are conventional in the art; all chemical materials are commercially available.
Unless otherwise specified, the higher alcohols in the following examples are alcohols consisting of three or more carbon atoms, also referred to as "fusel oils".
Example 1
A production method of a low-alcohol fermented red grape oral liquid with high resveratrol content comprises the following steps:
the method comprises the following steps: selecting fresh Vitis davidii with soluble solid content of 20% or above, cleaning, removing stem, crushing and juicing to obtain Vitis davidii juice; inoculating active dry yeast with the mass of 3% of the grape juice, and performing circulating tank-reversing fermentation in a 30L fermentation tank to prepare the grape wine, which comprises the following specific steps:
1. after the peduncle of the spine grape is removed, 300g/t of hydrophilic flower tannin R,80g/t of potassium metabisulfite, 2kg/t of fresh oak chips and 2kg/t of moderate baking oak chips are added at a pulp pump;
2. filling the grape juice into a full tank, circulating for one time, soaking for a certain time, and extracting 18% of juice according to the color of the grape juice; after juice is extracted and yeast is added, before the specific gravity is reduced by 30 points, a closed cycle is performed every 8 hours, the circulation amount is 2/3 tank capacity, and the temperature is controlled at 18 ℃;
3. opening circulation once when the specific gravity is reduced by 30 points, adding white granulated sugar in several times to improve the potential alcohol content to 14 degrees, and ensuring that the white granulated sugar is fully dissolved, wherein the circulation amount is 1 tank capacity;
4. the specific gravity is reduced between 30 points and 1010, and the circulation is carried out every 8 hours, wherein the second time is open circulation, the rest time is closed circulation, the circulation amount of each time is 1/2 tank capacity, and the temperature is controlled to be 20 ℃;
5. when the specific gravity is reduced to 1010, adding 300g/t of soft and smooth tannin V, changing into 2 times of closed cycles per day, and 1/4 cans are contained each time;
6. the specific gravity is reduced to below 998 until the peel and the residue are separated, and the cap is poured for 2 times every day, 1-2min each time, and the temperature is controlled at 20 ℃;
7. immediately performing peel and residue separation after fermentation; filtering to obtain wine liquid.
Step two: distilling the dry spine grape wine prepared in the step one by a primary distillation method through a kettle type distiller to remove alcohol, methanol and higher alcohol; the specific distillation process comprises the following steps: a CD-QZD500L-3 Schroer distiller is used, a kettle-type distillation liquor discharging mode is adopted, and a foreshot and a feints discharging pipeline are separately and additionally arranged. Temperature parameters during distillation:
taking the wine head in the kettle at 77 ℃ to start to connect the wine head when the temperature reaches 77 ℃;
the wine body in the kettle is taken at 88 ℃ until the temperature reaches 88 ℃, and the wine body is connected;
taking the wine from the head of the kettle at 96 ℃, and starting to connect the feints when the temperature reaches 96 ℃;
after the wine liquid is removed, the wine distillation liquid is remained.
The distilled liquid of the wine contains 0-0.5% of alcohol, 0-40 mg/L of methanol and 0-60 mg/L of higher alcohol.
Step three: mixing the distilled liquor of the wine prepared in the step two, the resveratrol and the mogroside according to the proportion of 100V to 0.3W to 0.2W, and adjusting the sugar-acid ratio to 65%.
Example 2
A method for preparing a low-alcohol fermented red grape oral liquid with high resveratrol content comprises the following steps:
the method comprises the following steps: selecting fresh Vitis davidii with soluble solid content of 20% or above, cleaning, removing stem, crushing and juicing to obtain Vitis davidii juice; inoculating active dry yeast with the mass of 2% of the grape juice, and performing circulating tank-reversing fermentation in a 30L fermentation tank to prepare the grape wine, which comprises the following specific steps:
1. after the peduncle of the spine grape is removed, 250g/t of hydrophilic flower tannin R,70g/t of potassium metabisulfite, 1.5kg/t of fresh oak chips and 1.5kg/t of moderate-baking oak chips are added at a pulp pump;
2. filling the grape juice into a full tank, circulating for one time, soaking for a certain time, and extracting juice by 16% according to the color of the grape juice; after juice is extracted and yeast is added, before the specific gravity is reduced by 40 points, a closed cycle is performed every 8 hours, the circulation amount is 3/4 tank capacity, and the temperature is controlled at 16 ℃;
3. opening circulation once when the specific gravity is reduced by 40 points, adding white granulated sugar in several times to improve the potential alcohol content to 12 degrees, and ensuring that the white granulated sugar is fully dissolved, wherein the circulation amount is 1 tank capacity;
4. the specific gravity is reduced between 40 points and 1010, and the circulation is carried out every 8 hours, wherein the second time is open circulation, the rest time is closed circulation, the circulation amount of each time is 1/2 tank capacity, and the temperature is controlled to be 18 ℃;
5. when the specific gravity is reduced to 1010, adding 250g/t of soft and smooth tannin V, and changing into 2 times of closed cycles every day, wherein 1/4 can be contained each time;
6. the specific gravity is reduced to below 998 until the peel and the residue are separated, and the cap is poured for 2 times every day, 1-2min each time, and the temperature is controlled at 20 ℃;
7. immediately performing peel and residue separation after fermentation; filtering to obtain wine liquid.
Step two: distilling the dry spine grape wine prepared in the step one by a primary distillation method through a kettle type distiller to remove alcohol, methanol and higher alcohol; the specific distillation process comprises the following steps: a CD-QZD500L-3 Schroer distiller is used, a kettle-type distillation liquor discharging mode is adopted, and a foreshot and a feints discharging pipeline are separately and additionally arranged. Temperature parameters during distillation:
taking the wine head in the kettle at 75-75 ℃ and starting to connect the wine head;
the wine body in the kettle is taken at 86 ℃ to be connected when the temperature reaches 86 ℃;
the temperature of the head of the wine in the kettle is 98 ℃ to reach 98 ℃, and the tail of the wine is connected;
after the wine liquid is removed, the wine distillation liquid is remained.
The distilled liquid of the wine contains 0-1% of alcohol, 0-30 mg/L of methanol and 0-70 mg/L of higher alcohol.
Step three: and (3) mixing the distilled liquor of the wine prepared in the step (II), the resveratrol and the mogroside according to the proportion of 100V to 0.35W to 0.3W, and adjusting the sugar-acid ratio to 75%.
Example 3
A method for preparing a low-alcohol fermented red grape oral liquid with high resveratrol content comprises the following steps:
the method comprises the following steps: selecting fresh Vitis davidii with soluble solid content of 20% or above, cleaning, removing stem, crushing and juicing to obtain Vitis davidii juice; inoculating active dry yeast with the mass of 4% of the grape juice, and performing circulating tank-reversing fermentation in a 30L fermentation tank to prepare the grape wine, which comprises the following specific steps:
1. after the peduncle of the spine grape is removed, 350g/t of floridophilic tannin R,60g/t of potassium metabisulfite, 2.2kg/t of fresh oak chips and 2.2kg/t of moderate-baking oak chips are added at a pulp pump;
2. filling the grape juice into a full tank, circulating for one time, soaking for a certain time, and extracting 20% of juice according to the color of the grape juice; after juice is extracted and yeast is added, before the specific gravity is reduced by 50 points, a closed cycle is performed every 8 hours, the circulation amount is 3/4 tank capacity, and the temperature is controlled at 20 ℃;
3. when the specific gravity is reduced by 50 points, the opening cycle is performed once, the white granulated sugar is added in times to increase the potential alcohol content to 16 degrees, the full dissolution is ensured, and the cycle capacity is 1 tank capacity;
4. the specific gravity is reduced between 50 points and 1010, and the circulation is carried out every 8 hours, wherein the second time is open circulation, the rest time is closed circulation, the circulation amount of each time is 2/3 tank capacity, and the temperature is controlled to be 22 ℃;
5. when the specific gravity is reduced to 1010, 200g/t of soft and smooth tannin V is added, 2 times of closed cycles are changed every day, and 1/4 can is contained every time;
6. the specific gravity is reduced to below 998 until the peel and the residue are separated, the cap is poured for 2 times every day, each time is 1-2min, and the temperature is controlled at 22 ℃;
7. immediately performing peel and residue separation after fermentation; filtering to obtain wine liquid.
Step two: distilling the dry spine grape wine prepared in the step one by a primary distillation method through a kettle type distiller to remove alcohol, methanol and higher alcohol; the specific distillation process comprises the following steps: a CD-QZD500L-3 Schroer distiller is used, a kettle-type distillation liquor discharging mode is adopted, and a foreshot and a feints discharging pipeline are separately and additionally arranged. Temperature parameters during distillation:
taking the wine head in the kettle at 79 ℃, and starting to connect the wine head when the temperature reaches 79 ℃;
taking the wine in the kettle at the temperature of 90 ℃ to start to receive the wine when the temperature reaches 90 ℃;
taking the wine from the head of the wine in the kettle at 97 ℃ to start to join the feints when the temperature reaches 97 ℃;
after the wine liquid is removed, the wine distillation liquid is remained.
The distilled liquid of the wine contains 0-1% of alcohol, 0-45 mg/L of methanol and 0-75 mg/L of higher alcohol.
Step three: and (3) mixing the distilled liquor of the wine prepared in the step (II), the resveratrol and the mogroside according to the proportion of 100V to 0.25W to 0.4W, and adjusting the sugar-acid ratio to 85%.
It will be understood that the above embodiments are merely exemplary embodiments taken to illustrate the principles of the present invention, which is not limited thereto. It will be apparent to those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention, and these changes and modifications are also considered to be included in the scope of the invention.
Claims (5)
1. A production method of a low-alcohol fermented grape oral liquid with high resveratrol content is characterized by comprising the following steps:
the method comprises the following steps: selecting fresh Vitis davidii with soluble solid content of 20% or more, cleaning, removing stalks, crushing and juicing to obtain Vitis davidii juice, inoculating saccharomycetes, and fermenting in a fermentation tank to prepare Vitis davidii wine;
step two: distilling the spine grape wine prepared in the step two by using a kettle type distiller to remove alcohol, methanol and higher alcohol to obtain a wine distillate;
step three: and D, uniformly mixing the distilled liquor of the wine prepared in the step two with the resveratrol and the mogroside according to the proportion of 100V: 0.2W-0.4W: 0.1W-0.3W, and adjusting the sugar-acid ratio to be 60-80% to obtain the low-alcohol fermented grape oral liquid with high resveratrol.
2. The method for producing the low-alcohol fermented grape oral liquid with high resveratrol content according to claim 1, wherein in the first step, the yeast is selected from active dry yeast, and the inoculation amount is 1-5% of the mass of the spine grape juice.
3. The method for producing the high resveratrol fermented grape oral liquid according to claim 1, wherein in the first step, the fermentation in the fermentation tank for preparing the red grape wine comprises the following specific steps:
1) after the peduncle of the vitis vinifera is removed, 200-400 g/t of the florphilic tannin R, 60-100 g/t of potassium metabisulfite, 1-3 kg/t of fresh oak chips and 1-3 kg/t of moderately baked oak chips are added at a pulp pump;
2) filling the grape juice into a full tank, circulating for one time, soaking for a certain time, and extracting 15-20% of juice according to the color of the grape juice; after juice is extracted, after yeast is added, before the specific gravity is reduced by 30-60 points, performing closed circulation every 8 hours, wherein the circulation amount is 2/3-3/4 tank capacity each time, and the temperature is controlled at 15-28 ℃;
3) opening for one time when the specific gravity is reduced by 30-60 points, adding white granulated sugar for several times to increase the potential alcohol content to 12-16 degrees, and ensuring that the white granulated sugar is fully dissolved, wherein the circulation amount is 1 tank capacity;
4) the specific gravity is reduced by 30-60 points to 1010, and the circulation is performed every 8 hours, wherein the second time is open circulation, the rest time is closed circulation, the circulation amount of each time is 1/2-2/3 tank capacity, and the temperature is controlled to be 15-28 ℃;
5) when the specific gravity is reduced to 1010, adding 200-400 g/t of soft and smooth tannin V, and changing into 2 closed cycles every day, wherein the capacity of 1/4 cans is changed every time;
6) before the skin and slag are separated, pouring a cap for 2 times every day, wherein each time is 1-2min, and controlling the temperature to be 15-28 ℃;
7) immediately performing peel and residue separation after fermentation; filtering to obtain wine liquid.
4. The method for producing the low alcohol fermented grape oral liquid with high resveratrol content according to claim 1, wherein in the second step, the specific distillation process is as follows: a CD-QZD500L-3 Schroer distiller is used, a kettle-type distillation liquor discharging mode is adopted, and a foreshot and a feints discharging pipeline are separately and additionally arranged. Temperature parameters during distillation:
taking the wine head in the kettle at 70-79 ℃, and starting to connect the wine head when the temperature reaches 70-79 ℃;
taking the wine from the kettle at 86-90 ℃ and starting to connect the wine when the wine temperature reaches 86-90 ℃;
taking the wine from the head of the wine in the kettle at 95-98 ℃, and starting to connect the tail of the wine when the temperature reaches 95-98 ℃;
after the wine liquid is removed, the wine distillation liquid is remained.
5. The method for producing the low alcohol fermented grape oral liquid with high resveratrol content according to claim 1, wherein in the second step, the distilled liquid of the grape wine contains 0-1% of alcohol, 0-50 mg/L of methanol and 0-80 mg/L of higher alcohol.
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| CN105167067A (en) * | 2015-10-10 | 2015-12-23 | 桓仁易和酒业有限公司 | Method for producing sugar-free and alcohol-free grape juice |
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| 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 |
| CN105167067A (en) * | 2015-10-10 | 2015-12-23 | 桓仁易和酒业有限公司 | Method for producing sugar-free and alcohol-free grape juice |
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