CN114015523A - Brewing method of reinforced liqueur - Google Patents
Brewing method of reinforced liqueur Download PDFInfo
- Publication number
- CN114015523A CN114015523A CN202111461002.7A CN202111461002A CN114015523A CN 114015523 A CN114015523 A CN 114015523A CN 202111461002 A CN202111461002 A CN 202111461002A CN 114015523 A CN114015523 A CN 114015523A
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- Prior art keywords
- liqueur
- grapes
- fermentation
- brewing method
- wine
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- 235000020094 liqueur Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 38
- 238000000855 fermentation Methods 0.000 claims abstract description 48
- 230000004151 fermentation Effects 0.000 claims abstract description 48
- 241000219094 Vitaceae Species 0.000 claims abstract description 47
- 235000021021 grapes Nutrition 0.000 claims abstract description 47
- 235000014101 wine Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000003306 harvesting Methods 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 235000009508 confectionery Nutrition 0.000 claims description 17
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 16
- 235000013532 brandy Nutrition 0.000 claims description 14
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 8
- 239000001569 carbon dioxide Substances 0.000 claims description 8
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 230000007613 environmental effect Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 description 18
- 238000013124 brewing process Methods 0.000 description 7
- 235000015038 fortified wine Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 241000219095 Vitis Species 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 238000011282 treatment Methods 0.000 description 4
- 235000015040 sparkling wine Nutrition 0.000 description 3
- 235000004283 Vitis amurensis Nutrition 0.000 description 2
- 240000002503 Vitis amurensis Species 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Images
Classifications
-
- 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
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
Abstract
The invention discloses a brewing method of reinforced liqueur, which comprises the following steps of (1) harvesting grapes; (2) removing water; (3) removing stems and crushing; (4) carrying out alcoholic fermentation; (5) and (5) separating and mixing. The application provides a brewing method of strenghthened type liqueur, need not additionally to add sugar at the in-process of making wine, making reinforcer can have the characteristic of liqueur, make it need not to carry on more handles just easy entry, and the audience of better enlarged reinforcer has promoted the development of trade.
Description
Technical Field
The application relates to the field of wine brewing, in particular to a brewing method of reinforced liqueur.
Background
The reinforced wine is commonly called reinforced wine, and the reinforced wine is wine with high alcohol content formed by adding brandy in the middle of the brewing process of the wine to terminate the fermentation. The fortified wine is not easy to deteriorate due to high alcohol content, and is convenient for storage and transportation. In addition, the flavor of the fortified wine is also stronger, and many people are faithful and great.
The prior fortified wine has relatively low sugar content, so the flavor is stronger, and other treatments are needed to prepare the liqueur in the drinking process. In order to make the fortified wine become liqueur without further treatment when drinking, part of brewers supplement sugar during the process of brewing the fortified wine, but the flavor of the wine is damaged.
Disclosure of Invention
Aiming at the defects of the prior art, the application provides the brewing method of the reinforced liqueur, sugar does not need to be additionally added in the brewing process, the reinforced liqueur can have the characteristics of the liqueur, the reinforced liqueur can be easily accessed without more treatments, the audience of the reinforced liqueur is better expanded, and the development of the industry is promoted.
A brewing method of reinforced liqueur comprises the following steps:
(1) harvesting grapes; picking or purchasing fresh grapes;
(2) removing water: removing part of water in the grapes;
(3) removing stems and crushing: removing stalks on the grapes, and grinding the grapes to crush the grapes;
(4) alcohol fermentation: placing the crushed grapes into a fermentation tank for fermentation for 7-15 days;
(5) separation and mixing: filtering out the wine in the fermentation tank, injecting brandy to adjust the alcohol content of the wine to 18-20 degrees, and obtaining the liqueur.
The step (2) of removing water specifically means that 30% -60% of water in the harvested grapes is removed in a sun drying or drying mode.
The environmental temperature of the alcohol fermentation in the step (4) is 22-24 ℃.
The brewing method of the brandy in the step (5) comprises the following steps:
(51) harvesting grapes; picking or purchasing fresh grapes;
(52) removing stems and crushing: removing stalks on the grapes, and grinding the grapes to crush the grapes;
(53) alcohol fermentation: fermenting the crushed grapes in a fermentation tank at 22-24 deg.C for 7 days;
(54) separation and distillation: after the fermentation is completed, the mixture in the fermenter is separated to obtain wine, and the wine is distilled to obtain brandy.
And (5) directly pouring the brandy into the separated wine and uniformly mixing.
As a first preference, the reducing sugar content T in the fermentor is measured from 7 days to 10 days of the alcoholic fermentation in step (4), and when T > 45g/L, step (5) is carried out to obtain liqueur with obvious sweet taste.
As a second preference, the content T of reducing sugar in the fermentation tank is detected from 10 days to 15 days of the alcoholic fermentation in the step (4), and the step (5) is carried out when the content T is more than or equal to 12.1g/L and less than or equal to 45g/L, so as to obtain slightly sweet liqueur.
As a third preference, after 15 days of the alcoholic fermentation in the step (4), the reducing sugar content T in the fermentation tank is detected, and the step (5) is carried out when T is less than or equal to 12g/L, so as to obtain the sweet wine.
And (3) injecting food-grade carbon dioxide into the sharp wine with obvious sweet taste, the slightly sweet sharp wine or the unsweetened sharp wine obtained in the step (5) at the temperature of 20 ℃ through a gas-water mixer at the pressure of 0.05Mpa-0.34Mpa, and uniformly mixing to obtain the sharp sparkling wine with obvious sweet taste, the slightly sweet sharp sparkling wine or the unsweetened sharp sparkling wine.
Compared with the prior art, the embodiment of the application has the following beneficial effects:
(1) according to the invention, the sugar content in the brewing process can be effectively improved through the moisture removal step, so that the wine does not need to be additionally added with sugar in the brewing process, the natural components and the flavor of the brewed wine are better reserved, and the taste and the quality of the product are effectively improved.
(2) The invention does not need to add sugar additionally in the brewing process, so that the fortified wine has the characteristic of liqueur, is easy to enter without more treatment, better enlarges the audience of the fortified wine and promotes the development of the industry.
Additional features of the present application will be set forth in part in the description which follows. Additional features of some aspects of the present application will be apparent to those of ordinary skill in the art in view of the following description and accompanying drawings, or in view of the production or operation of the embodiments. The features disclosed in this application may be realized and attained by practice or use of various methods, instrumentalities and combinations of the specific embodiments described below.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. Like reference symbols in the various drawings indicate like elements. Wherein the content of the first and second substances,
FIG. 1 is a block diagram of the steps of the present invention.
Detailed Description
In order to make the technical solutions better understood by those skilled in the art, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only partial embodiments of the present application, but not all 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 application.
It should be noted that if the terms "first", "second", etc. are used in the description and claims of this application and in the above-described drawings, they are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It should be understood that the data so used may be interchanged under appropriate circumstances such that embodiments of the application described herein may be used. Furthermore, if the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
In this application, if the terms "upper", "lower", "left", "right", "front", "rear", "top", "bottom", "inner", "outer", "center", "vertical", "horizontal", "lateral", "longitudinal", etc. are referred to, their indicated orientations or positional relationships are based on the orientations or positional relationships shown in the drawings. These terms are used primarily to better describe the present application and its embodiments, and are not used to limit the indicated devices, elements or components to a particular orientation or to be constructed and operated in a particular orientation.
Moreover, some of the above terms may be used to indicate other meanings besides the orientation or positional relationship, for example, the term "on" may also be used to indicate some kind of attachment or connection relationship in some cases. The specific meaning of these terms in this application will be understood by those of ordinary skill in the art as appropriate.
Furthermore, in this application, the terms "mounted," "disposed," "provided," "connected," "sleeved," and the like should be construed broadly if they are referred to. For example, it may be a fixed connection, a removable connection, or a unitary construction; can be a mechanical connection, or an electrical connection; may be directly connected, or indirectly connected through intervening media, or may be in internal communication between two devices, elements or components. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art as appropriate.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present application will be described in detail below with reference to the embodiments with reference to the attached drawings.
Example 1
The embodiment of the application discloses a brewing method of reinforced liqueur.
As shown in figure 1, the brewing method of the enhanced liqueur comprises the following steps:
(1) harvesting grapes; picking or purchasing fresh grapes;
when picking or purchasing fresh grapes, firstly, the appearance, the sanitation and the grape variety of random raw materials are inspected by a visual method; then randomly extracting 2-3 pieces of the Vitis amurensis to break and extract juice, and detecting the sugar content by using a handheld sugar meter, wherein the next step is carried out after the detection is passed.
The specific requirements are shown in the following table 1:
TABLE 1
(2) Removing water: removing part of water in the grapes;
the water removal specifically means that 30-60% of water in the harvested grapes is removed in a sun drying or drying mode.
Sunning in the sun needs to avoid rainy weather so as to prevent the grapes from being polluted by rain, and meanwhile ventilation needs to be kept smooth in the sunning process.
The sugar content in the brewing process can be effectively improved through moisture removal, so that the wine does not need to be additionally added with sugar in the brewing process, the natural components and the flavor of the brewed wine are better reserved, and the taste and the quality of the product are effectively improved.
(3) Removing stems and crushing: removing stalks on the grapes, and grinding the grapes to crush the grapes;
a stem removing crusher can be adopted to complete the process of stem removing and damage, and the grape cracks are slightly crushed.
(4) Alcohol fermentation: placing the crushed grapes into a fermentation tank for fermentation for 7-15 days;
the environmental temperature of the alcohol fermentation is 22-24 ℃.
The specific alcohol fermentation method and process are the prior art in the field, and the operation of the alcohol fermentation can be completed by the skilled person without creative labor, which is not described herein again.
(5) Separation and mixing: filtering out the wine in the fermentation tank, injecting brandy to adjust the alcohol content of the wine to 18-20 degrees, and obtaining the liqueur.
The brewing method of the brandy comprises the following steps:
(51) harvesting grapes; picking or purchasing fresh grapes;
when picking or purchasing fresh grapes, firstly, the appearance, the sanitation and the grape variety of random raw materials are inspected by a visual method; then randomly extracting 2-3 pieces of the Vitis amurensis to break and extract juice, and detecting the sugar content by using a handheld sugar meter, wherein the next step is carried out after the detection is passed.
(52) Removing stems and crushing: removing stalks on the grapes, and grinding the grapes to crush the grapes;
a stem removing crusher can be adopted to complete the process of stem removing and damage, and the grape cracks are slightly crushed.
(53) Alcohol fermentation: fermenting the crushed grapes in a fermentation tank at 22-24 deg.C for 7 days;
(54) separation and distillation: after the fermentation is completed, the mixture in the fermenter is separated to obtain wine, and the wine is distilled to obtain brandy.
The separation and distillation is the prior art in this field, and those skilled in the art can complete this step without creative efforts, and will not be described herein.
When injecting the brandy, directly pouring the brandy into the separated wine and uniformly mixing.
And (5) detecting the content T of reducing sugar in the fermentation tank on 7-10 days of the alcoholic fermentation in the step (4), and performing the step (5) when the T is more than 45g/L to obtain the liqueur with obvious sweet taste.
Because the time of alcohol fermentation is relatively short, the sugar content in the fermentation tank is higher, the sweetness of the product can be obviously improved, and the taste of the product can be more favored by women.
Example 2
The difference between the embodiment and the embodiment 1 is only that the reducing sugar content T in the fermentation tank is detected from 10 days to 15 days of the alcohol fermentation in the step (4), and the step (5) is carried out when the T is more than or equal to 12.1g/L and less than or equal to 45g/L, so that the slightly sweet liqueur is obtained.
Because the time of alcohol fermentation is moderate, most of sugar is decomposed, and the retained sugar makes the product have slightly sweet taste, so that the product has the mellow fragrance of wine and the sweet fragrance of grapes.
Example 3
The difference between this example and example 1 is only that after 15 days of alcoholic fermentation in step (4), the reducing sugar content T in the fermentor was measured, and when T.ltoreq.12 g/L, step (5) was performed to obtain a sweet tasteless liqueur.
The alcohol fermentation is complete, and the sugar in the alcohol is basically decomposed, so that the wine taste of the product is more mellow, and the product can be drunk after being drunk by blending with other beverages according to the habit of a drinker.
Example 4
This example is different from example 1 only in that food grade carbon dioxide was injected into the liqueur having a distinct sweetness obtained in step (5) at a temperature of 20 ℃ by a gas-water mixer at a pressure of 0.05Mpa to 0.34Mpa and mixed uniformly, i.e., liqueur having a distinct sweetness was obtained.
By adding the carbon dioxide, the mouthfeel of the product can be effectively enriched, and the audience of the product is further enlarged, so that the sale of the product is promoted.
Example 5
The present example is different from example 1 only in that food grade carbon dioxide was injected into the slightly sweet liqueur obtained in step (5) at a temperature of 20 ℃ by a gas-water mixer at a pressure of 0.05Mpa-0.34Mpa and mixed uniformly to obtain slightly sweet liqueur.
By adding the carbon dioxide, the mouthfeel of the product can be effectively enriched, and the audience of the product is further enlarged, so that the sale of the product is promoted.
Example 6
This example is different from example 1 only in that food grade carbon dioxide was injected into the sweet taste-free liqueur obtained in step (5) at a temperature of 20 ℃ by a gas-water mixer at a pressure of 0.05Mpa to 0.34Mpa and mixed uniformly, to obtain sweet taste-free liqueur.
By adding the carbon dioxide, the mouthfeel of the product can be effectively enriched, and the audience of the product is further enlarged, so that the sale of the product is promoted.
The wine with different tastes or the wine with bubbles can be produced according to actual demands in the mode, so that the demands of different consumption can be met better, the sales volume of products is greatly increased, and the development and progress of enterprises and industries are promoted better.
It should be noted that all of the features disclosed in this specification, or all of the steps in any method or process so disclosed, may be combined in any combination, except for mutually exclusive features and/or steps.
In addition, the above-described embodiments are exemplary, and those skilled in the art, having benefit of this disclosure, will appreciate numerous solutions that are within the scope of the disclosure and that fall within the scope of the invention. It should be understood by those skilled in the art that the present specification and figures are illustrative only and are not limiting upon the claims. The scope of the invention is defined by the claims and their equivalents.
Claims (9)
1. A brewing method of reinforced liqueur is characterized by comprising the following steps:
(1) harvesting grapes; picking or purchasing fresh grapes;
(2) removing water: removing part of water in the grapes;
(3) removing stems and crushing: removing stalks on the grapes, and grinding the grapes to crush the grapes;
(4) alcohol fermentation: placing the crushed grapes into a fermentation tank for fermentation for 7-15 days;
(5) separation and mixing: filtering out the wine in the fermentation tank, injecting brandy to adjust the alcohol content of the wine to 18-20 degrees, and obtaining the liqueur.
2. The brewing method of the enhanced liqueur according to claim 1, wherein the water removal in the step (2) is to remove 30-60% of water in the harvested grapes by airing or drying in the sun.
3. The brewing method of the enhanced liqueur according to the claim 2, wherein the environmental temperature of the alcoholic fermentation in the step (4) is 22-24 ℃.
4. The brewing method of the enhanced liqueur as claimed in claim 3, wherein the brewing method of brandy in the step (5) is as follows:
(51) harvesting grapes; picking or purchasing fresh grapes;
(52) removing stems and crushing: removing stalks on the grapes, and grinding the grapes to crush the grapes;
(53) alcohol fermentation: fermenting the crushed grapes in a fermentation tank at 22-24 deg.C for 7 days;
(54) separation and distillation: after the fermentation is completed, the mixture in the fermenter is separated to obtain wine, and the wine is distilled to obtain brandy.
5. The brewing method of the enhanced liqueur as claimed in claim 4, wherein the brandy is directly poured into the separated wine in the step (5) and is uniformly mixed.
6. The brewing method of the reinforced liqueur as claimed in claim 5, wherein the reducing sugar content T in the fermentation tank is measured from 7 days to 10 days of the alcoholic fermentation in the step (4), and the step (5) is performed when T > 45g/L, so as to obtain the liqueur with obvious sweet taste.
7. The brewing method of the enhanced liqueur according to claim 5, wherein the reducing sugar content T in the fermentation tank is detected from 10 days to 15 days of the alcoholic fermentation in the step (4), and the step (5) is carried out when the T is more than or equal to 12.1g/L and less than or equal to 45g/L, so as to obtain the slightly sweet liqueur.
8. The brewing method of the enhanced liqueur according to claim 5, wherein the reducing sugar content T in the fermentation tank is detected after 15 days of the alcoholic fermentation in the step (4), and the step (5) is carried out when T is less than or equal to 12g/L, so as to obtain the sweet liqueur.
9. The brewing method of the reinforced liqueur as claimed in any one of claims 6 to 8, wherein the liqueur with obvious sweet taste, the slightly sweet liqueur or the non-sweet liqueur obtained in the step (5) is injected with food grade carbon dioxide by a gas-water mixer at a temperature of 20 ℃ and a pressure of 0.05MPa to 0.34MPa, and is mixed uniformly to obtain the liqueur with obvious sweet taste, the slightly sweet liqueur or the non-sweet liqueur.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111461002.7A CN114015523A (en) | 2021-11-30 | 2021-11-30 | Brewing method of reinforced liqueur |
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| CN202111461002.7A CN114015523A (en) | 2021-11-30 | 2021-11-30 | Brewing method of reinforced liqueur |
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