CN113956947A - 一种白酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种白酒及其制备方法，所述白酒原料选取葡萄破碎压榨形成葡萄原浆，葡萄原浆通过液体发酵后得到葡萄浆液，粮食通过发酵后得到粮食原酒，将得到的葡萄浆液及粮食原酒混合后进行多次蒸馏,得到白酒，汲取了葡萄酒和葡萄蒸馏酒的优点，使中国的传统饮酒习惯与葡萄酒文化有机结合，既能满足中国传统喝酒精度数较高的白酒的习惯，又使人们感受到葡萄酒带来的健康。
Description
技术领域
本发明涉及白酒制备领域，尤其涉及一种白酒及其制备方法。
背景技术
人们生活中饮用的白酒，其生产工艺主要是由粮食做原料酿造加工而成，具有以下不足：一是浪费了大量的粮食；二是粮食发酵蒸馏白酒的营养成分不及葡萄发酵酒的营养成分高；三是粮食蒸馏白酒中含有较高的对人体有害的甲醇，杂醇油等物质。
长期饮用白酒可能降低胸腺和脾脏或其两者的淋巴细胞生成量和释放率及淋巴细胞亚群的相对含量。长期饮用白酒还可导致患肝炎病和HIV感染的机会增多，对心脏的损害乙醇对心血管系统的损害显著。据研究标明，长期饮用白酒还可造成骨的重建和矿物质的形成变异，引起骨密度下降，酗酒可导致骨质疏松症。
随着人们生活水平的提高，社交活动的增多以及健康意识的增强，消费观念越来越趋于营养性和保健性，消费者对葡萄酒的观念由认识到接受再到偏爱。葡萄酒因富含氨基酸、维生素、矿物质，有机酸(酒石酸、苹果酸)及其他保健因子(黄酮、类黄酮、白藜芦醇)，且风味独特、芳香诱人，与人体健康有着密切的关系，倍受人们喜爱。但是，现有的常规葡萄酒的抗氧化效果、口感和风味较为一般，并且酒精度数偏低，一般为12％左右，不能很好的满足喜爱喝酒人士的乐趣。但是，如果将白酒和葡萄酒直接勾兑饮用，其风味和口感会大幅降低，不适合饮用。
发明内容
针对现有技术中的上述不足，本发明提供了一种白酒及其制备方法，汲取了葡萄酒和葡萄蒸馏酒的优点，使中国的传统饮酒习惯与葡萄酒文化有机结合，既能满足中国传统喝酒精度数较高的白酒的习惯，又使人们感受到葡萄酒带来的健康。
为了达到上述发明目的，本发明采用的具体方案为：
一种白酒及其制备方法，所述白酒原料选取葡萄破碎压榨形成葡萄原浆，葡萄原浆通过液体发酵后得到葡萄浆液，粮食通过发酵后得到粮食原酒，将得到的葡萄浆液及粮食原酒混合后进行多次蒸馏,得到白酒，所述白酒的制备方法包括以下步骤：
(1)选优质葡萄洗净机器粉碎，连渣带原浆进行发酵；
(2)葡萄渣浆发酵成熟，滤渣留浆液；
(3)取高粱、豌豆、大米、小麦、玉米五种粮食发酵，在发酵原料里加入滤过后的葡萄浆液，低温发酵，多种食材里面的营养香气有机成份充分融为一体，蒸馏出15-60度的葡粮香型白酒，密封于瓷罐中陈化贮存；
(4)使用时，可任意勾兑，改变白酒度数。
进一步，所述步骤(1)中酵母采用的是葡萄酒高活性干酵母。
本发明的有益效果为：
汲取了葡萄酒和葡萄蒸馏酒的优点，使中国的传统饮酒习惯与葡萄酒文化有机结合，既能满足中国传统喝酒精度数较高的白酒的习惯，又使人们感受到葡萄酒带来的健康。葡萄果香浓郁，营养物质丰富，具有耐储藏、抗氧化的优点。
具体实施方式
以下通过具体实施例进一步描述本发明，但本发明不仅仅限于以下实施例。在本发明的范围内或者在不脱离本发明的内容、精神和范围内，对本发明进行的变更、组合或替换，对于本领域的技术人员来说是显而易见的，且包含在本发明的范围之内。
一种白酒及其制备方法，所述白酒原料选取葡萄破碎压榨形成葡萄原浆，葡萄原浆通过液体发酵后得到葡萄浆液，粮食通过发酵后得到粮食原酒，将得到的葡萄浆液及粮食原酒混合后进行多次蒸馏,得到白酒，所述白酒的制备方法包括以下步骤：
(1)选优质葡萄洗净机器粉碎，连渣带原浆进行发酵；
(2)葡萄渣浆发酵成熟，滤渣留浆液；
(3)取高粱、豌豆、大米、小麦、玉米五种粮食发酵，在发酵原料里加入滤过后的葡萄浆液，低温发酵，多种食材里面的营养香气有机成份充分融为一体，蒸馏出15-60度的葡粮香型白酒，密封于瓷罐中陈化贮存；
(4)使用时，可任意勾兑，改变白酒度数。
所述步骤(1)中酵母采用的是葡萄酒高活性干酵母。
以上所述仅为本发明专利的较佳实施例而已，并不用以限制本发明专利，凡在本发明专利的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明专利的保护范围之内。
Claims (2)
1.一种白酒及其制备方法，其特征在于，所述白酒原料选取葡萄破碎压榨形成葡萄原浆，葡萄原浆通过液体发酵后得到葡萄浆液，粮食通过发酵后得到粮食原酒，将得到的葡萄浆液及粮食原酒混合后进行多次蒸馏,得到白酒，所述白酒的制备方法包括以下步骤：
(1)选优质葡萄洗净机器粉碎，连渣带原浆进行发酵；
(2)葡萄渣浆发酵成熟，滤渣留浆液；
(3)取高粱、豌豆、大米、小麦、玉米五种粮食发酵，在发酵原料里加入滤过后的葡萄浆液，低温发酵，多种食材里面的营养香气有机成份充分融为一体，蒸馏出15-60度的葡粮香型白酒，密封于瓷罐中陈化贮存；
(4)使用时，可任意勾兑，改变白酒度数。
2.根据权利要求1所述的一种白酒及其制备方法，其特征在于，所述步骤(1)中酵母采用的是葡萄酒高活性干酵母。
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| CN108165412A (zh) * | 2018-02-13 | 2018-06-15 | 张永平 | 一种果香型配制酒的生产新工艺 |
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Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2256244A1 (en) * | 1973-12-27 | 1975-07-25 | Thumm Hermann | Wine and spirit prodn. - by crushing grapes, fermenting the grape juice, heating base wine |
| CN1363652A (zh) * | 2001-10-15 | 2002-08-14 | 马兴宝 | 粮食和水果汁共同发酵酒及其酿制方法 |
| CN101307277A (zh) * | 2008-05-26 | 2008-11-19 | 赖钟 | 用红葡萄酿造白酒的方法 |
| GB2527158A (en) * | 2014-03-05 | 2015-12-16 | Univ Yibin | A kind of litchi nutritive wine and its brewing method |
| CN105543026A (zh) * | 2014-10-28 | 2016-05-04 | 贵州金奇谷酿酒文化实业有限公司 | 一种大米葡萄酒的制作方法 |
| CN104357281A (zh) * | 2014-11-21 | 2015-02-18 | 贵州金奇谷酿酒文化实业有限公司 | 一种大米葡萄调和酒的制作方法 |
| CN104830591A (zh) * | 2015-06-08 | 2015-08-12 | 麦巨和 | 五粮葡萄酒的制作方法 |
| CN108165412A (zh) * | 2018-02-13 | 2018-06-15 | 张永平 | 一种果香型配制酒的生产新工艺 |
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