CN1233813C

CN1233813C - Grape clove aloe wine

Info

Publication number: CN1233813C
Application number: CN 03138754
Authority: CN
Inventors: 王源; 王纪平
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-06-30
Filing date: 2003-06-30
Publication date: 2005-12-28
Anticipated expiration: 2023-06-30
Also published as: CN1566319A

Abstract

The present invention belongs to the technical field of wine brewing, more specifically to a grape clove aloe wine and a preparation method thereof. The grape clove aloe wine is prepared from the following components: 500 to 600 portions of longan grape wine base, 60 to 100 portions of clove wine, 45 to 85 portions of aloe juice, 60 to 100 portions of white sugar, 3 to 5 portions of citric acid and 190 to 290 portions of purified water. The production method comprises: the longan grape wine base and the clove wine are firstly brewed, the aloe juice is prepared by pressing, the brewed longan grape wine base and clove wine, the aloe juice, other raw materials and auxiliary materials are proportionally blended to prepare a hand sample, then a bulk sample is prepared, and finally, a finished wine is prepared. The nutrient fruit wine prepared by the combination of the longan grape wine base, the clove wine and the aloe juice has the advantages of low alcoholicity, high nutritive value, cleanness and palatability. When the grape clove aloe wine is prepared, local resources can be fully utilized, the industrial structure is regulated, and opulence of peasants can be realized soon.

Description

Grape cloves aloe wine

Technical field

The invention belongs to brewing technical field, specifically is a kind of grape cloves aloe wine and production method thereof.

Background technology

In the prior art, Chinese patent discloses a kind of aloe grape wine, and it is formulated by grape and two kinds of former wine of aloe, but these two kinds of finished wine that preparation of raw material forms, the alcoholic strength height, mouthfeel is very not abundant.

Summary of the invention

It is single to the invention solves existing grape wine taste, the technical problem that alcoholic strength is high, and provide a kind of low by the formulated ethanol content of the high longan grape of sugar degree, asparagus juice and lilac wine, be of high nutritive value, grape cloves aloe wine that the wine is mellow is positive.

The present invention realizes by following scheme,

Grape cloves aloe wine is characterized in that being formed by following component weight proportion,

Longan grape base wine 500-600kg, lilac wine 60-100kg, asparagus juice 45-85kg, white sugar 60-100kg, citric acid 3-5kg, pure water 190-290kg.

Longan grape base wine 550kg, lilac wine 80kg, asparagus juice 65kg, white sugar 80kg, citric acid 4kg, pure water 240kg.

The starting material longan grape that the present invention adopts is the ancient kind that locality, horse valley, Qingxu, Shanxi produces, the grape base wine of brewageing with longan grape, contain multiple amino acids, VITAMIN, mineral substance, prevent that heart trouble, hypertension, beauty treatment from helping functions such as look, helps enhancing metabolism.Cloves is hot, and flavor is hot, has warm stomach to fall contrary effect, and its fragrance is happy, is fragrant plant of being of a kind of pure natural.Aloe contains trace elements such as rich in protein, VITAMIN, organic acid, is a kind ofly to collect beauty treatment, health care, medicinally be the pure natural food of one.

The production method of grape cloves aloe wine, (1), brewageing of longan grape base wine: choose and contain the longan grape of sugar 15% or more and cut off rotten fruit and immature fruit grain, fermentation vat is gone in fragmentation, temperature is controlled between 10 ℃-27 ℃, Primary Fermentation 6-15 days, alcoholic strength is at the 10-15 degree, and residual sugar drops to below the 0.5g/L and separates, and ageing grape base wine used after 1 year; (2), the immersion of lilac wine, with 60 degree edible ethanol 100kg, the gac that adds 0.1kg is inhaled and is filtered standbyly after 24 hours, cloves 20kg is cleaned put into the immersion clearly of the edible wine of the 100kg that handled, separate after 6 weeks lilac wine; (3), the compacting of asparagus juice, fresh aloe is cleaned heavy clear the filtration; (4), join wine, the longan grape base wine, lilac wine and the asparagus juice that prepare are blent sample in proportion, make full-page proof again, be modulated into finished wine at last.The present invention is to be basic wine with grape fermentation wine, close the nutrient fruit wine that forms with asparagus juice and lilac wine are gentle, have alcoholic strength low, be of high nutritive value, clearly good to eat, and develop this kind and also help making full use of local resources, the conditioning industrial structure drives the road that the peasant goes on affluence early.

Embodiment

Embodiment:

1, prepares starting material: longan grape, cloves, aloe, white sugar, edible ethanol, citric acid.

2, technical process

2.1, the brewageing of longan grape base wine: choose and contain sugar and cut off rotten fruit and immature fruit grain at the longan grape 15% or more, fermentation vat is gone in fragmentation, carries out pressing plate in fermentation vat, and temperature is controlled between 10 ℃-27 ℃, Primary Fermentation 6-15 days.Can increase soak time for increasing pigment, require alcoholic strength at the 10-15 degree, residual sugar drops to below the 0.5g/L and separates, and the squeezing of skin slag can be improved crushing juice rate, and ageing grape base wine can use after 1 year.

2.2, the immersion of lilac wine, with 60 degree edible ethanol 100kg, the gac that adds 0.1kg is inhaled and is filtered standbyly after 24 hours, cloves 20kg is cleaned put into the immersion clearly of the edible wine of the 100kg that handled, separate after 6 weeks lilac wine.

2.3, the compacting of asparagus juice, fresh aloe is cleaned, heavy clear the filtration spilt some alcohol for preventing that asparagus juice from going bad in asparagus juice.

2.4, join wine, get the longan grape base wine 540kg for preparing, lilac wine 76kg, asparagus juice 60kg, white sugar 80kg, citric acid 4kg, pure water 240kg blends sample in proportion, makees full-page proof again, blending gentle the closing in back and filtering bottling, 65 ℃ of sterilizations got final product in 15 minutes.

3, test according to the quality standard of grape cloves aloe wine, sense organ requires to meet the requirement of table, and physics and chemistry requires to meet the requirement of table 2, and hygienic requirements is pressed the regulation of GB2758 and carried out.

Table 1

Project	Index
Project	Index	Color and luster	Purplish red or reddish-brown
Heavy clear degree	Clear, glossy, there is not obvious suspended substance	Color and luster	Purplish red or reddish-brown
Heavy clear degree	Clear, glossy, there is not obvious suspended substance	Fragrance	Have pure gracefulness, happy, harmonious aroma and fruity
Flavour	Have sweet mellow taste and ageing and wine flavour, sour-sweet coordination	Fragrance	Have pure gracefulness, happy, harmonious aroma and fruity
		The wine body is plentiful, has tangible typicalness

Table 2

Project	Index
Project	Index	Alcoholic strength (20 ℃) % (V/V)	4.0-12.0
Total reducing sugar (with glucose meter) G/C	≥50.1	Alcoholic strength (20 ℃) % (V/V)	4.0-12.0
Total reducing sugar (with glucose meter) G/C	≥50.1	Titrable acid (in tartrate) G/C	5.0-8.0

Annotate: alcoholic strength permissible error ± 1 degree.

Claims

1, a kind of grape cloves aloe wine, it is characterized in that by the component of following weight ratio formulated,

Choose and contain the longan grape of sugar 15% or more, the longan grape base wine 500-600kg that makes through fermentation is with the 60 lilac wine 60-100kg that spend the edible ethanols immersion, the asparagus juice 45-85kg of compacting, white sugar 60-100kg, citric acid 3-5kg, pure water 190-290kg.

2, grape cloves aloe wine according to claim 1, it is characterized in that by the component of following weight ratio formulated,

3, the production method of preparation claim 1 or 2 described grape cloves aloe wine, (1), brewageing of longan grape base wine: choose and contain the longan grape of sugar 15% or more and cut off rotten fruit and immature fruit grain, fermentation vat is gone in fragmentation, in fermentation vat, carry out pressing plate, temperature is controlled between 10 ℃-27 ℃, and Primary Fermentation 6-15 days, alcoholic strength was at the 10-15 degree, residual sugar drops to below the 0.5g/L and separates, and ageing grape base wine used after 1 year; (2), the immersion of lilac wine, with 60 degree edible ethanol 100kg, the gac that adds 0.1kg is inhaled and is filtered standbyly after 24 hours, cloves 20kg is cleaned put into the immersion clearly of the edible wine of the 100kg that handled, separate after 6 weeks lilac wine; (3), the compacting of asparagus juice, fresh aloe is cleaned heavy clear the filtration; (4), join wine, longan grape base wine, lilac wine and the asparagus juice and other raw and auxiliary material that prepare are blent sample in proportion, make full-page proof again, be modulated into finished wine at last.