CN1241626A - Preparation process and product of tasty and refreshing hill grape wine - Google Patents
Preparation process and product of tasty and refreshing hill grape wine Download PDFInfo
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- CN1241626A CN1241626A CN 99107876 CN99107876A CN1241626A CN 1241626 A CN1241626 A CN 1241626A CN 99107876 CN99107876 CN 99107876 CN 99107876 A CN99107876 A CN 99107876A CN 1241626 A CN1241626 A CN 1241626A
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Abstract
Collected ripe hill grape is first produced into semi-finished wine through the steps of crushing, cold soaking in sulfurous acid, initial fermentation and post-fermentation; and the semi-finished wine is further aged, blended and inflated with CO2 gas into hill grape wine. The hill grape wine is ruby, cool, sour, sweet and refreshing, contains rich saccharide, organic acid, mineral matter, vitamins and trace elements, and has the functions of speeding metabolism, increasing nutrients, cooling and eliminating summer heat.
Description
The present invention relates to grape wine, particularly a kind of blistered tasty and refreshing mountain grape wine and preparation method thereof.
Along with the continuous development of national economy, the improving constantly of living standards of the people, good wine has become the important component part in people's life.Simultaneously, people are more and more higher to the requirement of good wine, and salubrious pleasant local flavor becomes a kind of requirement for people, and particularly not only nutritious but also beverage with nice and cool relieving summer-heat characteristics is in demand more in summer.
The preparation method who the purpose of this invention is to provide a kind of nutritious, refrigerant tasty and refreshing tasty and refreshing mountain grape wine.
Another object of the present invention provides a kind of product that adopts above-mentioned preparation method to make.
After the preparation method of tasty and refreshing mountain grape wine of the present invention comprises the ripe Vitis Amurensis destemming of will gather, fragmentation, add sulfurous acid and carry out cold soaking, just obtain work in-process after fermentation, the secondary fermentation; Described work in-process again through ageing, blend, charge into carbon dioxide gas and get product.
Wherein, described Vitis Amurensis originates in the area, Northeast China.
The sulfurous acid of described adding has anti-oxidation, eliminates the effect of assorted bacterium, and add-on is the 20-30ppm of grape amount.
Described cold soaking process is to carry out under 10-15 ℃ temperature 10-24 hour.
Described fermenting process just is to add yeast saccharomyces cerevisiae, as the S1450 yeast, and under 20-22 ℃ temperature, carries out 2-3 days fermentation.
Described secondary fermentation process is in fermentation just after separate adding sugar in the juice that obtains, and carries out 3-4 days fermentation under 25-28 ℃ temperature: described sugar can be white sugar, and add-on can be decided according to the sugar degree of raw material, is generally 120-180g/L.
Described half-finished ageing time is 12-24 month.
The described process of blending is the process that requires to add auxiliary material to taste, and described auxiliary material can be white sugar and treating water; The add-on of described white sugar is 50-100g/L, the softening water that described treating water can be that phreatic water is softening through sand filtration, zwitterion, obtained after the vacuum fiber filter.
The described carbon dioxide gas that charges into is to utilize the CO of carbonated-water generator with contain in the steel cylinder
2Air pressure is gone in the product, makes CO in the finished product
2Pressure be that 0.3-0.4Mpa gets final product, be pressed into CO
2The process of gas is carried out under 4-6 ℃ temperature.
The preparation method of tasty and refreshing Vitis Amurensis of the present invention is scientific and reasonable, and is simple.Products made thereby wine and women-sensual pursuits beauty is Ruby red, and cool taste is sour-sweet tasty and refreshing, has the style of typical Vitis Amurensis light sparkling wine.It includes carbohydrate, organic acid, mineral substance, VITAMIN and trace element, have nutritious, tasty and refreshing effect clears away heart-fire.Drink tasty and refreshing mountain grape wine can reach accelerate metabolism, have additional nutrients, supplement consumed, especially refrigerant, effect such as relieve summer heat.
Further describe the present invention below in conjunction with embodiment:
Embodiment
A kind of preparation method of tasty and refreshing mountain grape wine, it comprises sophisticated Vitis Amurensis destemming within 24 hours of will gather, fragmentation finishes, the sulfurous acid (content of sulfur dioxide is 6%) that adds 20ppm simultaneously, cold soaking is 12 hours under 12 ℃ of temperature, add the S1450 yeast that Beijing China Food Fermentation Industry Research Institute produces then, and under 20 ℃ temperature, carry out 2 days first fermentation, after the sugar for the treatment of himself has fermented, separate and get juice, in juice, add white sugar, and under 25 ℃ temperature, carry out 3 days secondary fermentation, press standard-required after the fermentation ends and detect, the independent contain of qualified work in-process, these work in-process were through the ageing in 2 years, add the white sugar of 80g/L and the softening water of 400ml/L afterwards, under 4 ℃ of temperature, charge into CO
2, make CO
2Gas reaches 0.30Mpa, gets product.
Claims (10)
1, a kind of preparation method of tasty and refreshing mountain grape wine, it is characterized in that comprising the ripe Vitis Amurensis destemming of will gather, fragmentation after, add sulfurous acid and carry out cold soaking, just obtain work in-process after fermentation, the secondary fermentation; Described work in-process again through ageing, blend, charge into carbon dioxide gas and get product.
2, preparation method as claimed in claim 1 is characterized in that described Vitis Amurensis originates in the area, Northeast China.
3, preparation method as claimed in claim 1, the add-on that it is characterized in that described sulfurous acid is 20-30ppm.
4, preparation method as claimed in claim 1 is characterized in that described cold soaking process is to carry out 10-24 hour under 10-15 ℃ temperature.
5, preparation method as claimed in claim 1 is characterized in that described fermenting process just is to add yeast saccharomyces cerevisiae, as the S1450 yeast, and under 20-22 ℃ temperature, carries out 2-3 days fermentation.
6, preparation method as claimed in claim 1, it is characterized in that described secondary fermentation process is in fermentation just after separate adding sugar in the juice that obtains, and carry out 3-4 days fermentation under 25-28 ℃ temperature: described sugar is white sugar, and add-on is 120-180g/L.
7, preparation method as claimed in claim 1 is characterized in that described half-finished ageing time is 12-24 month.
8, preparation method as claimed in claim 1 is characterized in that the described process of blending is the process that requires to add auxiliary material to taste, and described auxiliary material is white sugar and treating water; The add-on of described white sugar is 50-100g/L, and described treating water is a softening water.
9, preparation method as claimed in claim 1 is characterized in that the described carbon dioxide gas that charges into is to utilize the CO of carbonated-water generator with contain in the steel cylinder
2Air pressure is gone in the product, makes CO in the finished product
2Pressure be that 0.3-0.4Mpa gets final product, be pressed into CO
2The process of gas is carried out under 4-6 ℃ temperature.
10, a kind of tasty and refreshing mountain grape wine is characterized in that the product that makes as the described preparation method of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99107876A CN1091145C (en) | 1999-06-04 | 1999-06-04 | Preparation process and product of tasty and refreshing hill grape wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99107876A CN1091145C (en) | 1999-06-04 | 1999-06-04 | Preparation process and product of tasty and refreshing hill grape wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1241626A true CN1241626A (en) | 2000-01-19 |
| CN1091145C CN1091145C (en) | 2002-09-18 |
Family
ID=5273009
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99107876A Expired - Fee Related CN1091145C (en) | 1999-06-04 | 1999-06-04 | Preparation process and product of tasty and refreshing hill grape wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1091145C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101831367A (en) * | 2010-05-24 | 2010-09-15 | 菏泽中粮长城葡萄酒厂 | Brewing process of zero dry red wine |
| CN103468482A (en) * | 2013-10-10 | 2013-12-25 | 黄平县润发药业农民专业合作社 | Pineapple sparkling wine |
| CN1718705B (en) * | 2004-07-06 | 2015-02-25 | 耿普忠 | Aerated dry grape wine |
| CN104651185A (en) * | 2015-02-15 | 2015-05-27 | 大连工业大学 | Anti-haze berry enzyme sparkling hawthorn wine and preparation method thereof |
| CN104726300A (en) * | 2015-03-31 | 2015-06-24 | 陕西科技大学 | Brewing method of aerated sparkling persimmon wine |
| CN106261403A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of fermentation type preparation method of auxotype Sucus Vitis viniferae soda pop |
| CN106635593A (en) * | 2016-11-14 | 2017-05-10 | 烟台张裕集团有限公司 | Production method of gas-added fruit-flavored grape syrup wine |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099204B (en) * | 2014-06-28 | 2015-10-21 | 雷宗达 | A kind of brewing method of trans-resveratrol mountain wine |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1133882A (en) * | 1995-04-20 | 1996-10-23 | 李华 | Process for production of whole juice wild grape "Likou" wine |
-
1999
- 1999-06-04 CN CN99107876A patent/CN1091145C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718705B (en) * | 2004-07-06 | 2015-02-25 | 耿普忠 | Aerated dry grape wine |
| CN101831367A (en) * | 2010-05-24 | 2010-09-15 | 菏泽中粮长城葡萄酒厂 | Brewing process of zero dry red wine |
| CN101831367B (en) * | 2010-05-24 | 2013-01-16 | 菏泽中粮长城葡萄酒厂 | Brewing process of zero dry red wine |
| CN103468482A (en) * | 2013-10-10 | 2013-12-25 | 黄平县润发药业农民专业合作社 | Pineapple sparkling wine |
| CN104651185A (en) * | 2015-02-15 | 2015-05-27 | 大连工业大学 | Anti-haze berry enzyme sparkling hawthorn wine and preparation method thereof |
| CN104726300A (en) * | 2015-03-31 | 2015-06-24 | 陕西科技大学 | Brewing method of aerated sparkling persimmon wine |
| CN106261403A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of fermentation type preparation method of auxotype Sucus Vitis viniferae soda pop |
| CN106635593A (en) * | 2016-11-14 | 2017-05-10 | 烟台张裕集团有限公司 | Production method of gas-added fruit-flavored grape syrup wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1091145C (en) | 2002-09-18 |
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