CN1221653C - Dry chinese wolfberry fruit grape wine and its preparing method - Google Patents
Dry chinese wolfberry fruit grape wine and its preparing method Download PDFInfo
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- CN1221653C CN1221653C CN 200310112996 CN200310112996A CN1221653C CN 1221653 C CN1221653 C CN 1221653C CN 200310112996 CN200310112996 CN 200310112996 CN 200310112996 A CN200310112996 A CN 200310112996A CN 1221653 C CN1221653 C CN 1221653C
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Abstract
The present invention relates to a preparation method for a dry wolfberry grape wine, which belongs to the field of wine products. The preparation method for the dry wolfberry grape wine comprises the following steps: 5 to 35 wt% of fresh wolfberries and 95 to 65 wt% of fresh grapes are mixed to obtain the dry wolfberry grape wine through grape stem removal, grape crush, fermentation at a controlled temperature, sugar adding, juice of wine pouring, separation, purification treatment and freezing treatment, wherein the temperature of the process of the fermentation at a controlled temperature can be controlled at 28 to 30DEG C. The product fully reserves the nutritional and the healthy components of both wolfberries and grapes, and has good efficacy of health care and medical care. The dry type wolfberry grape wine has good taste and no side effect on human bodies through detection and is proved to benefit human health after drunk by hundreds of people.
Description
(1) technical field
The present invention relates to a kind of dry type Lycium berry and grape method for preparing medicated wine.Belong to the wine product field.
(2) background technology
Grape wine is a kind of wine product that health is highly profitable, and wherein, extra dry red wine has following advantage especially:
1: tonic effect: dry red winew is the high-grade drink with multiple nutritional components.Drinking of appropriateness can improve the Zhang Du of muscle directly to nerve system of human body generation effect, and nervous center is played comfortable cheerful and light-hearted and excited effect.And grape wine contains multiple amino acids, mineral substance and multivitamin, and the function of keeping and regulating human body is played the effect of nourishing, is indispensable nutritive medium;
2: anti-old, beauty treatment, fat reducing and control cardiovascular and cerebrovascular diseases: containing abundant poly-aldehydes matter in the grape wine, is a kind of antioxidant, prevents that cellular oxidation is aging, prevention of arterial hardened effect, but reducing cholesterol (LDL);
The modern always is accustomed to meat, milk, milk wet goods animal fat, but often drinks grape wine and be difficult for suffering from heart trouble.Therefore, drink grape wine in right amount human body is played active effect necessarily anti-ageing, that diseases prevention is prolonged life;
3: the diuretic actions of quenching one's thirst: grape wine unresolvable tartaric acid, citric acid equal size are higher, drink grape wine under the proper temperature and not only can quench one's thirst, and again diuresis arranged, prevent and treat the function of oedema.Containing poly-phenol in the grape wine is a kind of anti-oxidant (SOD) material, has manufacturing protein (HDL), the function of checking the active oxygen vigor, and active oxygen can cause that also uric acid is too much.Therefore, drink grape wine the gout that is caused by uric acid is had certain booster action.Even the somebody thinks that dry type grape wine is substantially free of sugar, and its useful various compositions also have certain effect to preventing diabetes.
Matrimony vine is also very useful to health, and still former deep processing to matrimony vine only limits to extract Medicines and Health Product fields such as lycium barbarum polysaccharide, and being applied to beverage for matrimony vine also is that making matrimony vine juice and matrimony vine are steep in wine.Simultaneously, it is to utilize matrimony vine and grape to ferment together that some patents are also arranged, but produce coventional type grape wine, can't give play to the due nutritive value of matrimony vine and grape, for example, Chinese patent CN1118372A and Chinese patent CN1190122A disclose a kind of preparation method of wolfberry wine, with Sucus Vitis viniferae and matrimony vine juice co-fermentation, but belong to general wine fermentation, can't reach the best of nutrition.
The inventor successfully manufactures experimently out the dry type wolfberry wine, for wineshop family has newly added a kind through the development in 3 years.
(3) summary of the invention
[problem that will solve]
Purpose of the present invention provides a kind of dry type wolfberry wine that health is highly profitable; The preparation method of this wine is provided simultaneously.
[technical scheme]
Through development for many years, the inventor has obtained preparing the method for dry type wolfberry wine in surprise:
The preparation method of dry type wolfberry wine of the present invention, method is as follows: with the fragmentation of grape destemming, new fresh fructus lycii and new fresh grape mix according to part by weight 5-35%: 95-65%, temperature controlled fermentation, sugaring, tank switching separates, purifying treatment, freezing treatment, filtration bottling step obtain the dry type wolfberry wine;
Wherein, temperature is controlled at 28 ℃ to 30 ℃ in the described temperature controlled fermentation process, wherein with new fresh fructus lycii and new fresh grape blending means is: earlier with the fresh fructus lycii fragmentation, pulp is imported in the vertical digester; Pericarpium Vitis viniferae and Semen Vitis viniferae with after Sucus Vitis viniferae separates, are input to Sucus Vitis viniferae mixed fermentation in the vertical digester that the matrimony vine pulp is housed;
Wherein, in described sugaring step: add sucrose when the sugar-fermenting of pulp is consumed to 1/2 or 3/5, total sugar degree in the pulp is reached be higher than 200g/l, the sugaring method is: rise container with 500-1000, with the pulp of emitting in the jar sucrose stirring is melted, pour in the jar by last hand-hole again.
Adopt dry type grape wine preparation method, the must mixed fermentation with fresh fructus lycii juice and peeling, after examining is prepared from.Alcoholic strength is 12%V/V, ± 1%V/V; Pol is≤4g/l.
Ingredient requirement
Matrimony vine should be that the sophisticated autumn is produced really in Ningxia, is bright red.Grape is sophisticated Cabernet Sauvignon, Cabernet Franc, Cabernet Gernischt Wine Grape (French introduced variety), contains pol and is not less than 180g/l.New fresh fructus lycii with the ratio (by weight) of new fresh grape is: matrimony vine 5-35%; Grape 95-65%.
Making method is as follows:
1, destemming fragmentation;
A, use import destemming crusher earlier with fresh fructus lycii fragmentation (percentage of damage is not less than 90%), are imported pulp in the vertical digester.
B, broken grape are imported in the horizontal fermentor tank of rotary temperature control, and Pericarpium Vitis viniferae is separated with Sucus Vitis viniferae with Semen Vitis viniferae.Thereafter, Sucus Vitis viniferae is input to mixed fermentation in the vertical digester that the matrimony vine pulp is housed.Therebetween should be along with the input of grape pulp adds sulfurous gas, treat that grape pulp and matrimony vine pulp reach the ratio of setting after, stop to import grape juice, adding polygalacturonase and yeast.At this moment, measure two kinds of mixed sugar degrees of pulp in the jar, acid content is as being in harmonious proportion later on and with the foundation of sucrose.
2, temperature controlled fermentation;
Temperature should be controlled at 28 ℃ to 30 ℃.The too high or too low effect that all can influence fermentation.
3, sugaring opportunity;
When the sugar-fermenting of pulp is consumed to 1/2 or 3/5, add sucrose, total sugar degree in the pulp is reached be higher than 200g/l, preferred 204g/l.(desired sugars g/l deducts the sugared g/l of actual measurement to the sugaring calculation formula, multiply by tonnage, equals sugaring kilogram number.During sugaring, with 500---1000 liters of containers, with the pulp of emitting in the jar sucrose stirring is melted, pour in the jar by last hand-hole again.
4, tank switching separates;
Pulp after sugaring makes total reducing sugar drop to 4g/l when following through fermentation once more, adjusts free sulfurous gas to 30---50mg/l in the wine juice, tank switching separation after 7 days.Tank switching method: open the second joint door, emit wine juice until cutout.Then, open bottom joint door, control out residual wine juice.Whole juice, the control juice process of putting forbids to stir jar an endothelium quarrel and a wine mud.
5, purifying treatment;
Employing adds scavenging agent (gelatin of import or bentonite) in wine juice method purifies.Should make sample in the laboratory before purifying, determine the scavenging agent optimum addition.Add scavenging agent after 15 days, separate with centrifugal disc formula diatomite filter.At last, the wine juice after separating is added full wine jar, after adjusting every index and reaching the GB/T15037-94 operative norm, enter the ageing stage.
6, freezing treatment;
The ageing of wine juice finishes, and forms former wine, adopts the mechanical refrigeration method, and former wine wine juice is placed refrigerated cylinder, keeps the wine temperature about-4.5 ℃ to-5.0 ℃ one weeks.When freezing, the refrigerated cylinder sealing, and fill up sulfurous gas, note anti-oxygen.
7, filter bottling;
With the wine juice after freezing, to adopt five road filtration methods to take advantage of the cold winestone that carries out and separate, plug is bottled, is beaten in Sterile Filtration and smart filter thereafter.
[beneficial effect]
Dry type wolfberry wine of the present invention has the following advantages:
Finished wine is the straw yellow, and is transparent.Vinosity is mellow and full agreeable to the taste, and is clearly pleasant, do not have obvious matrimony vine flavor and sweet taste, and acidity is medium, and fragrant field width is wealthy.
This product has fully kept the double nutrition and the health care composition of matrimony vine and grape, and good health care and medical functions are arranged.Its function is:
1, cures mainly the interior perverse trend of the five internal organs, mend intensive culture the moon.Long-term drinking can make people's face gloss, makes eye bright and calms the nerves, and certain hair care effect is arranged, and reaches body-building, makes the purpose of people's longevity.For the man, the special efficacy of sexual function improving is arranged more.
2, can relax the muscles and stimulate the blood circulation, vessel softening, blood fat reducing alleviates blood viscosity, is product on prevention of brain thrombus and the heart trouble.
3, low owing to containing pol, the diabetics can relievedly drink, and has no side effect.
(4) description of drawings
Fig. 1: dry type wolfberry wine process flow sheet.
(5) embodiment
Following examples are used to illustrate the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
Matrimony vine and grape are: matrimony vine 5kg; Grape 95kg.
Use import destemming crusher,, pulp is imported in the vertical digester earlier with fresh fructus lycii fragmentation (percentage of damage is not less than 90%).Broken grape is imported in the horizontal fermentor tank of rotary temperature control, and Pericarpium Vitis viniferae is separated with Sucus Vitis viniferae with Semen Vitis viniferae.Thereafter, Sucus Vitis viniferae is input to mixed fermentation in the vertical digester that the matrimony vine pulp is housed.Therebetween should be along with the input of grape pulp adds sulfurous gas, treat that grape pulp and matrimony vine pulp reach the ratio of setting after, stop to import grape juice, adding polygalacturonase and yeast.At this moment, measure two kinds of mixed sugar degrees of pulp in the jar, acid content.
Temperature controlled fermentation.Temperature should be controlled at 28 ℃ to 30 ℃.The too high or too low effect that all can influence fermentation.When the sugar-fermenting of pulp is consumed to 1/2 or 3/5, add sucrose, make the total sugar degree in the pulp reach 204g/l.(desired sugars g/l deducts the sugared g/l of actual measurement to the sugaring calculation formula, multiply by tonnage, equals sugaring kilogram number.During sugaring, with 500---1000 liters of containers, with the pulp of emitting in the jar sucrose stirring is melted, pour in the jar by last hand-hole again.
Pulp after sugaring makes total reducing sugar drop to 4g/l when following through fermentation once more, adjusts in the wine juice free sulfurous gas to 30-50mg/l, tank switching separation after 7 days.Tank switching method: open the second joint door, emit wine juice until cutout.Then, open bottom joint door, control out residual wine juice.Whole juice, the control juice process of putting forbids to stir jar an endothelium quarrel and a wine mud.
Employing adds scavenging agent (gelatin of import, bentonite) in wine juice method purifies.Should make sample in the laboratory before purifying, determine the scavenging agent optimum addition.Add scavenging agent after 15 days, separate with centrifugal disc formula diatomite filter.At last, the wine juice after separating is added full wine jar, after adjusting every index and reaching the GB/T15037-94 operative norm, enter the ageing stage.
The ageing of wine juice finishes, and forms former wine, adopts the mechanical refrigeration method, and wine juice is placed refrigerated cylinder, keeps the wine temperature about-4.5 ℃ to-5.0 ℃ one weeks.When freezing, the refrigerated cylinder sealing, and fill up sulfurous gas, note anti-oxygen.With the wine juice after freezing, to adopt five road filtration methods to take advantage of the cold winestone that carries out and separate, plug is bottled, is beaten in Sterile Filtration and smart filter thereafter.
Embodiment 2
The weight that adopts is: matrimony vine 35kg; Grape 65kg.Other conditions are identical with embodiment 1.
Embodiment 3
The weight that adopts is: matrimony vine 35kg; Grape 65kg.Other conditions are identical with embodiment 1.
Embodiment 4
The weight that adopts is: matrimony vine 35kg; Grape 65kg.Other conditions are identical with embodiment 1.
The dry type wolfberry wine mouthfeel that is obtained by the foregoing description is good, human body is not had side effects after testing, drinks through hundreds of people, proves HUMAN HEALTH of great advantage really.
Claims (6)
1. the preparation method of a dry type wolfberry wine, it is characterized in that: with the fragmentation of grape destemming, new fresh fructus lycii and new fresh grape mix according to part by weight 5-35%: 95-65%, temperature controlled fermentation, sugaring, tank switching separates, purifying treatment, freezing treatment, filtration bottling step obtain the dry type wolfberry wine;
Wherein, temperature is controlled at 28 ℃ to 30 ℃ in the described temperature controlled fermentation process, wherein with new fresh fructus lycii and new fresh grape blending means is: earlier with the fresh fructus lycii fragmentation, pulp is imported in the vertical digester; Pericarpium Vitis viniferae and Semen Vitis viniferae with after Sucus Vitis viniferae separates, are input to Sucus Vitis viniferae mixed fermentation in the vertical digester that the matrimony vine pulp is housed;
Wherein, in described sugaring step: add sucrose when the sugar-fermenting of pulp is consumed to 1/2 or 3/5, total sugar degree in the pulp is reached be higher than 200g/l, the sugaring method is: rise container with 500-1000, with the pulp of emitting in the jar sucrose stirring is melted, pour in the jar by last hand-hole again.
2. the preparation method of dry type wolfberry wine as claimed in claim 1 wherein earlier is crushed to percentage of damage with fresh fructus lycii and is not less than 90%, then pulp is imported in the vertical digester.
3. the preparation method of dry type wolfberry wine as claimed in claim 1, wherein after said sugaring step, the pulp after sugaring is through fermentation once more, makes total reducing sugar drop to 4g/l when following, adjust the sulfurous gas that dissociates in the wine juice to 30-50mg/l, tank switching separates after 7 days.
4. the preparation method of dry type wolfberry wine as claimed in claim 1, the scavenging agent that adopts in the wherein said purifying treatment step is gelatin or bentonite.
5. the preparation method of dry type wolfberry wine as claimed in claim 1, wherein said freezing treatment method is: the ageing of wine juice finishes, form former wine, adopt the mechanical refrigeration method, former wine wine juice is placed refrigerated cylinder, keep the wine temperature about-4.5 ℃ to-5.0 ℃ one weeks, when freezing, the refrigerated cylinder sealing, and fill up sulfurous gas, note anti-oxygen.
6. with dry type wolfberry wine as any described method preparation among the claim 1-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310112996 CN1221653C (en) | 2003-12-29 | 2003-12-29 | Dry chinese wolfberry fruit grape wine and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310112996 CN1221653C (en) | 2003-12-29 | 2003-12-29 | Dry chinese wolfberry fruit grape wine and its preparing method |
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| Publication Number | Publication Date |
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| CN1554737A CN1554737A (en) | 2004-12-15 |
| CN1221653C true CN1221653C (en) | 2005-10-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 200310112996 Expired - Fee Related CN1221653C (en) | 2003-12-29 | 2003-12-29 | Dry chinese wolfberry fruit grape wine and its preparing method |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100354404C (en) * | 2005-02-02 | 2007-12-12 | 河南民权小乔酒业有限公司 | Method for making Chinese-wolfberry grape wine |
| CN103045427B (en) * | 2011-10-13 | 2014-04-02 | 宁夏香山酒业(集团)有限公司 | Brewing method for semi-dry medlar wine |
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Granted publication date: 20051005 Termination date: 20101229 |