CN1528873A - Fresh-sucking wine and preparation method thereof - Google Patents
Fresh-sucking wine and preparation method thereof Download PDFInfo
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- CN1528873A CN1528873A CNA2003101048211A CN200310104821A CN1528873A CN 1528873 A CN1528873 A CN 1528873A CN A2003101048211 A CNA2003101048211 A CN A2003101048211A CN 200310104821 A CN200310104821 A CN 200310104821A CN 1528873 A CN1528873 A CN 1528873A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 50
- 241000219095 Vitis Species 0.000 claims abstract description 46
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 46
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 46
- 238000000034 method Methods 0.000 claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 32
- 230000004151 fermentation Effects 0.000 claims description 32
- 229940088598 enzyme Drugs 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 12
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 238000005516 engineering process Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 6
- 108010059820 Polygalacturonase Proteins 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 claims description 2
- 229940059442 hemicellulase Drugs 0.000 claims description 2
- 108010002430 hemicellulase Proteins 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 claims description 2
- 239000005017 polysaccharide Substances 0.000 claims description 2
- 239000001648 tannin Substances 0.000 claims description 2
- 235000018553 tannin Nutrition 0.000 claims description 2
- 229920001864 tannin Polymers 0.000 claims description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims 2
- 108010010803 Gelatin Proteins 0.000 claims 1
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims 1
- 235000021028 berry Nutrition 0.000 claims 1
- 235000011089 carbon dioxide Nutrition 0.000 claims 1
- 238000000354 decomposition reaction Methods 0.000 claims 1
- 239000008273 gelatin Substances 0.000 claims 1
- 229920000159 gelatin Polymers 0.000 claims 1
- 235000019322 gelatine Nutrition 0.000 claims 1
- 235000011852 gelatine desserts Nutrition 0.000 claims 1
- 239000002244 precipitate Substances 0.000 claims 1
- 239000000741 silica gel Substances 0.000 claims 1
- 229910002027 silica gel Inorganic materials 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 14
- 238000001914 filtration Methods 0.000 abstract description 8
- 235000013334 alcoholic beverage Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 2
- 239000001569 carbon dioxide Substances 0.000 abstract description 2
- 239000006260 foam Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 241000219094 Vitaceae Species 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 239000011521 glass Substances 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 230000000192 social effect Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 description 11
- 238000010438 heat treatment Methods 0.000 description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 230000001877 deodorizing effect Effects 0.000 description 8
- 238000009472 formulation Methods 0.000 description 8
- 239000002002 slurry Substances 0.000 description 8
- 230000002269 spontaneous effect Effects 0.000 description 8
- 238000013467 fragmentation Methods 0.000 description 7
- 238000006062 fragmentation reaction Methods 0.000 description 7
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 7
- 229940001584 sodium metabisulfite Drugs 0.000 description 7
- 235000010262 sodium metabisulphite Nutrition 0.000 description 7
- 235000020097 white wine Nutrition 0.000 description 7
- 235000020095 red wine Nutrition 0.000 description 6
- 240000006365 Vitis vinifera Species 0.000 description 5
- 241001593968 Vitis palmata Species 0.000 description 4
- 230000004087 circulation Effects 0.000 description 4
- 239000000498 cooling water Substances 0.000 description 4
- 235000002532 grape seed extract Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000002826 coolant Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000003483 aging Methods 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- -1 cellulosic Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 230000032696 parturition Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Images
Abstract
The invention refers to producing field of alcohol beverage. The character o the invention is: it uses grapes as materials, and they are decomposed biologically by pectase after they are crushed, then carries on separation, the filtered natural juice is yeasted with yeast fungus, the pose yeasting uses sealed yeasting method, makes that the content of carbon dioxide in the grape wine ranges in 1-3kg/sq cm (20deg.C), the liquid are poured into barrels after adjustment, filtering, and sterilization. The invention changes the traditional glass bottle packaging mode into barrel packaging mode, and changes the process of grape wine and the drinking custom. The wine of the invention is fragrant, clear and bright, nutritive, tiny foam, and purity. The cost of producing is low, applies to the demand of normal people, it has excellent economy effects and social effects.
Description
Technical field the present invention relates to the preparation field of alcoholic beverage.Be particularly related to and utilize combination bio-enzyme degradation pectin substance, artificial yeast's spontaneous fermentation, back ferment adopts closed fermentation method, the production method of the carbonated barreled fresh-sucking wine of finished wine.
The background technology history of vinify at the existing two thousand years of China, grape wine is international alcoholic drink, its output occupies second of world's alcoholic drink.Because vinic alcohol content is low, is of high nutritive value, be the kind of main development in the alcoholic drink, in national economy, occupy critical role.Grape wine is the fermented wine that forms with the fresh grape brew, contains vitamins C, B
1, B
2, B
12, P multivitamin and amino acid etc. helps healthy material, drink grape wine in right amount and can play effects such as invigorating blood circulation, promote blood circulation, promote appetite.Two thousand years comes, people prolong and have practised traditional grape wine brewage-method, adopt the method for fermentation, ageing, storage, because contain insoluble substances such as more pectin substance, cellulosic, polysaccharide in the former wine, so only ageing, storage operation be the time more than at least two years just, make in the traditional technology production cycle vinous long, facility investment is big, plant factor is low, and the work in-process stock is big, and excessive inventory for fund, and all be bottled wine, the grape wine cost is improved greatly, cause grape wine to hold at high price, be difficult to adapt to the public demand of ordinary consumer.
Summary of the invention the purpose of this invention is to provide a kind of modern biological enzyme technology processing grape magma of utilizing, obtained the very original grape juice of ideal chemical stability, clarify again, ferment, technology such as allotment, filtration, sterilization, production cycle is shortened within two months by two to three years of traditional technology, thereby shortened the production cycle greatly, reduced the grape wine cost, carbon dioxide in the wine is the metabolism of yeasts product, has brewageed steady quality, best in quality, cheap fresh-sucking wine and novel method.
The present invention has following advantage compared to existing technology: one, with short production cycle, shortened tens times with the traditional fermentation method.Two, do not pollute, whole process of production is all carried out in airtight container.Three, juice content height, the grape wine that the inventive method is brewageed do not add water when handling owing to biological enzyme, and fermentation only is an one time fermentation, so Normal juice content can reach 100%, and two, three fermentations of traditional technology all need to replenish certain moisture content.Four, owing to the effect of biological enzyme, the composition in the grape slurry is effectively extracted, and only the pigment extraction is exactly more than the twice of traditional technology, so this grape wine color and luster of brewageing clearly is natural, fruital is outstanding, nutritious, foam is fine and smooth, pure taste.Five, saved a large amount of packing funds, cost vinous is reduced greatly.
Method of the present invention can reach by following measures; At first with behind the broken destemming of grape, pump into immediately and make pulp be warming up to 50 ℃ rapidly in the Cooling or heating jar, the combination zymin that add polygalacturonase, Rohapect MPE, polygalacturonase, hemicellulase and cellulase this moment, make effectively dissolvings such as pectin substance, cellulosic, pigment in the grape slurry, cooling pumps into the squeezing machine squeezing, and expressed fruit juice mixes with natural fermentation broth 5 to 1, additional deodorizing alcohol, sugar part are fermented, and make grape fermentation juice.The fermented juice that makes again through allotment, filtration, sterilization, pour into and sip in the wine cask, make aquatic foods and sip that sack, aquatic foods are sipped semi-dry wine, semi-sweet wine sipped by aquatic foods and aquatic foods are sipped sweet wine.
The present invention is described in detail below in conjunction with drawings and Examples:
1, the sorting of grape
The grape of the usefulness that makes grape wine requires the orchard worker to carry out sorting when plucking, and during sorting mainly is mould bad is sorted out, otherwise infects with regard to enlarging easily through encapsulation and transportation, and is unfavorable to making wine.
2, fragmentation and destemming
When broken and destemming, preferably adopt fragmentation to remove to obstruct defeated slurry combination plant, all want destemming no matter brewage white wine or red wine, because of in enzymolysis process, carpopodium is immersed in the fruit juice, by the effect of biological enzyme, be easy to the tannin analogue of having in the carpopodium " giving birth to green grass or young crops distinguishes the flavor of " " bitter fiber crops flavor " is immersed in the wine, destroyed taste vinous and style.
3, biological enzymolysis
Grape stock pump after the fragmentation is gone into 80% of useful volume in the Cooling or heating jar, rapidly the grape slurry is heated to 50 ℃, in the heating pulp, answers turn on agitator to stir, add 0.2-1/ ten thousand combination biological enzyme formulations then, in enzymolysis process, in the container of airtight, constant temperature, stirring at low speed, carry out, stirring velocity is not beneficial too high, otherwise can reduce the juice clarification degree, Cooling or heating jar will have cut-off device, and not so pulp can rotate simultaneously with agitator, reduces hydrolysis result.Enzymolysis time was generally 20-100 minute.
4, enzymolysis juice fermentation
It is 4% that enzymolysis juice is adjusted the wine degree, the sulfurous gas addition is 1-2/ ten thousand, adds the vigorous natural fermentation broth in 20% left and right sides then and ferments, and calculates by the suitable oenometer of final generation and mends sugar, the control leavening temperature stops fermentation when the wine degree reaches when predetermined wine is spent about 15 ℃.
5, finished wine allotment
According to the prescription requirement vinous of production different varieties, the above-mentioned former wine of ferment afterwards is deployed into aquatic foods sips extra dry white wine, dry red winew; Aquatic foods are sipped medium dry white wine, half-dried red wine; That aquatic foods are sipped is half sweet white, half sweet red wine and aquatic foods are sipped sweet white wine and sweet red wine.
6, filtration, sterilization and packing
By prescription requirements will back ferment former wine deployed after, the grape wine work in-process qualified through the physics and chemistry index test carry out can by packaging facilities such as filter, sterilization Machine, filling machines, are the fresh-sucking wine finished product.
Appended drawings is the technological process of production figure of fresh-sucking wine of the present invention.
With regard to the combined process schema embodiment of the invention is elaborated below the embodiment:
Embodiment 1
Get 1000 kilograms of red grape, behind fragmentation, destemming, the grape stock pump is gone into to be heated to 50 ℃ in the Cooling or heating jar, add 100 milliliters of combination biological enzyme formulations, be incubated 30 minutes, grape is starched temperature reduce to 25 ℃ with cooling water circulation, pump into the squeezing machine squeezing, make 850 kilograms of Sucus Vitis viniferaes.The grape fermentation liquid pump that spontaneous fermentation is vigorous is gone in 150 kilograms of grape slurries behind enzymolysis, add 40 kilograms of 70% deodorizing alcohol, mend 80 kilograms of sugar, Sodium Metabisulfite 80 grams, leavening temperature is 15-20 ℃ and ferments, treat that pol reduces to 0.5 gram below/100 milliliters the time, keeping a jar internal pressure is 1-3kg/cm
2(20 ℃) filter with filter, make 1050 kilograms of fermented wines, with 1050 kilograms of former wine filtrations, sterilization, pour into and promptly get the bright dry red winew of sipping in the fresh-sucking wine bucket.
Embodiment 2
Get 1000 kilograms of red grape, behind fragmentation, destemming, the grape stock pump is gone into to be heated to 50 ℃ in the Cooling or heating jar, add 100 milliliters of combination biological enzyme formulations, be incubated 30 minutes, grape is starched temperature reduce to 25 ℃ with cooling water circulation, pump into the squeezing machine squeezing, make 850 kilograms of Sucus Vitis viniferaes.The grape fermentation liquid pump that spontaneous fermentation is vigorous is gone in 150 kilograms of grape slurries behind enzymolysis, adds 40 kilograms of 70% deodorizing alcohol, mends 80 kilograms of sugar, and Sodium Metabisulfite 80 grams pump into 4000 kilograms in wine, sealed fermenting, and keeping a jar internal pressure is 1-3kg/cm
2(20 ℃), leavening temperature is controlled at 15-20 ℃, treats that pol reduces to 0.5 gram below/100 milliliters the time, filters with filter, makes 4800 kilograms of fermented wines, with 4800 kilograms of former wine filtrations, sterilization, pour into and promptly get the bright dry red winew of sipping in the fresh-sucking wine bucket.
Embodiment 3
Get 10 tons of Fructus Vins, broken, behind the destemming grape stock pump is gone in the squeezing machine to squeeze, squeeze out 8200 kilograms in Fructus Vins juice, above-mentioned Fructus Vins juice pumped into be heated to 50 ℃ in the Cooling or heating jar, add 850 milliliters of combination biological enzyme formulations, be incubated 15 minutes, with water coolant its temperature is reduced to 25 ℃ again, the fermented liquid of Fructus Vins spontaneous fermentation animated period is pumped into 1500 kilograms, add 400 kilograms of 65% deodorizing alcohol, mend 800 kilograms of sugar, Sodium Metabisulfite 800 grams, the product temperature control is fermented at 15 ℃, treat that the fermented liquid residual sugar reduces to 0.5% when following, keeping a jar internal pressure is 1-3kg/cm
2(20 ℃) stop fermentation, filter with filter, and allotment, sterilization, can promptly get the bright Dry white wine of sipping.
Embodiment 4
Get 10 tons of Fructus Vins, broken, behind the destemming grape stock pump is gone in the squeezing machine to squeeze, squeeze out 8200 kilograms in Fructus Vins juice, above-mentioned Fructus Vins juice pumped into be heated to 50 ℃ in the Cooling or heating jar, add 850 milliliters of combination biological enzyme formulations, be incubated 15 minutes, with water coolant its temperature is reduced to 20 ℃ again, the fermented liquid of Fructus Vins spontaneous fermentation animated period is pumped into 1500 kilograms, add 400 kilograms of 65% deodorizing alcohol, mend 900 kilograms of sugar, Sodium Metabisulfite 800 grams, the product temperature control is fermented at 20 ℃, treat that the fermented liquid residual sugar reduced at 1.0% o'clock, stop fermentation, keeping a jar internal pressure is 1-3kg/cm
2(20 ℃) filter with filter, and allotment, sterilization, can promptly get the bright medium dry white wine grape wine of sipping.
Embodiment 5
Get 1000 kilograms of red grape, behind fragmentation, destemming, the grape stock pump is gone into to be heated to 50 ℃ in the Cooling or heating jar, add 100 milliliters of combination biological enzyme formulations, be incubated 30 minutes, grape is starched temperature reduce to 20 ℃ with cooling water circulation, pump into the squeezing machine squeezing, make 850 kilograms of Sucus Vitis viniferaes.The grape fermentation liquid pump that spontaneous fermentation is vigorous is gone in 150 kilograms of grape slurries behind enzymolysis, add 40 kilograms of 70% deodorizing alcohol, mend 200 kilograms of sugar, Sodium Metabisulfite 80 grams, leavening temperature is 15-20 ℃ and ferments, treat that pol reduces to 2.0 grams and stop fermentation/100 milliliters the time, keeping a jar internal pressure is 1-3kg/cm
2(20 ℃) filter with diatomite filter, make 1150 kilograms of fermented wines, with 1150 kilograms of former wine filtrations, sterilization, pour into and promptly get the bright partly sweet red wine of sipping in the fresh-sucking wine bucket.
Embodiment 6
Get 10 tons of Fructus Vins, broken, behind the destemming grape stock pump is gone in the squeezing machine to squeeze, squeeze out 8200 kilograms in Fructus Vins juice, above-mentioned Fructus Vins juice pumped into be heated to 50 ℃ in the Cooling or heating jar, add 850 milliliters of combination biological enzyme formulations, be incubated 15 minutes, with water coolant its temperature is reduced to 20 ℃ again, the fermented liquid of Fructus Vins spontaneous fermentation animated period is pumped into 1500 kilograms, add 400 kilograms of 65% deodorizing alcohol, mend 3200 kilograms of sugar, Sodium Metabisulfite 800 grams, 20 tons in wine, the product temperature control is fermented at 20 ℃, treats that the fermented liquid residual sugar reduced at 8% o'clock, stop fermentation, keeping a jar internal pressure is 1-3kg/cm
2(20 ℃) filter with filter, and allotment, sterilization, can promptly get the bright sweet white wine of sipping.
Embodiment 7
Get 1000 kilograms of red grape, behind fragmentation, destemming, the grape stock pump is gone into to be heated to 50 ℃ in the Cooling or heating jar, add 100 milliliters of combination biological enzyme formulations, be incubated 30 minutes, grape is starched temperature reduce to 25 ℃ with cooling water circulation, pump into the squeezing machine squeezing, make 850 kilograms of Sucus Vitis viniferaes.The grape fermentation liquid pump that spontaneous fermentation is vigorous is gone in 150 kilograms of grape slurries behind enzymolysis, adds 40 kilograms of 70% deodorizing alcohol, mends 210 kilograms of sugar, and Sodium Metabisulfite 80 grams pump into 400 kilograms in wine, sealed fermenting, and keeping a jar internal pressure is 1-3kg/cm
2(20 ℃), leavening temperature is controlled at 15-20 ℃, treats that pol reduces to 9 grams/100 milliliters the time, filters with filter, makes 1500 kilograms of fermented wines, with 1500 kilograms of former wine filtrations, sterilization, pour into and promptly get the bright sweet red wine of sipping in the fresh-sucking wine bucket.
Claims (10)
1, fresh-sucking wine and method for making, it is characterized in that: before grape fermentation, utilize the combination biological enzyme to material decomposition such as the pectin substance in the grape berry, cellulosic, polysaccharide and pigments, again the fresh-sucking wine of making through technologies such as squeezing, clarification, fermentation, allotment, overanxious, sterilization, cans.
2, according to the described method of claim 1, it is characterized in that: the combination biological enzyme is made up of polygalacturonase, Rohapect MPE, polygalacturonase, hemicellulase and cellulase, and consumption is 20-100 milliliter/1000 kilogram pulps.Enzymolysis time is 20-100 minute.Hydrolysis temperature is 45-55 ℃.
3, according to the described method of claim 1, it is characterized in that: the back ferment carries out in airtight container, and the carbonic acid gas residual quantity is 1-3kg/cm in the final former wine
2(20 ℃).
4, according to the described method of claim 1, it is characterized in that: finings is: biological enzyme, gelatin, silica gel, tannin, wilkinite etc., precipitate 2 to 36 hours at settling tank, and filter through filter then, reach the clarification purpose.
5, according to the described method of claim 1, it is characterized in that: according to producing different fresh-sucking wine kinds, new wine content is 20 to 100%, and other is a wine.
6, according to the described method of claim 1, it is characterized in that: back ferment temperature is 4 to 15 ℃.
7, according to the described method of claim 1, it is characterized in that: during fermentation, adopt the nature yeast fermentation method, natural fermentation broth is added by the 15-20% that treats fermented liquid, adjust fermented liquid simultaneously and make the wine degree reach 4%, content of sulfur dioxide is 1-2/ ten thousand.
8, according to the described method of claim 1, it is characterized in that: according to needs of production, can with grape wine in the back during ferment furnishing aquatic foods sip that sack, aquatic foods are sipped semi-dry wine, semi-sweet wine sipped by aquatic foods and aquatic foods are sipped sweet wine.
9, according to the described method of claim 1, it is characterized in that: when allotment, make the dregs of grape wine degree reach 0.5-15%.
10, according to the described method of claim 1, it is characterized in that: sterilization temperature is 75 to 85 ℃, carries out in airtight heat exchanger, is cooled to below 15 ℃ then at once.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101048211A CN1528873A (en) | 2003-10-10 | 2003-10-10 | Fresh-sucking wine and preparation method thereof |
| CN 200410079069 CN1281730C (en) | 2003-10-10 | 2004-09-29 | Brewage of fresh juice wine and natural CO2 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101048211A CN1528873A (en) | 2003-10-10 | 2003-10-10 | Fresh-sucking wine and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN1528873A true CN1528873A (en) | 2004-09-15 |
Family
ID=34304274
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2003101048211A Pending CN1528873A (en) | 2003-10-10 | 2003-10-10 | Fresh-sucking wine and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103589553A (en) * | 2012-11-26 | 2014-02-19 | 天津多吉果酒工程技术有限公司 | Preparation method for foaming-type icy fresh fruit wine |
| CN105039047A (en) * | 2015-08-27 | 2015-11-11 | 烟台张裕集团有限公司 | Brewage method of fresh dry red wine |
| CN107299013A (en) * | 2017-08-08 | 2017-10-27 | 山东省葡萄研究院 | A kind of production technology for preparing the high aldehydes matter claret of low-sulfur |
| CN108913410A (en) * | 2018-07-10 | 2018-11-30 | 贵州思南金竹商贸有限责任公司 | A kind of preparation of wine |
| CN112553023A (en) * | 2020-12-22 | 2021-03-26 | 广安博森农业发展有限公司 | Method for brewing fruit wine by mixing red grapes and blueberries |
-
2003
- 2003-10-10 CN CNA2003101048211A patent/CN1528873A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103589553A (en) * | 2012-11-26 | 2014-02-19 | 天津多吉果酒工程技术有限公司 | Preparation method for foaming-type icy fresh fruit wine |
| CN105039047A (en) * | 2015-08-27 | 2015-11-11 | 烟台张裕集团有限公司 | Brewage method of fresh dry red wine |
| CN107299013A (en) * | 2017-08-08 | 2017-10-27 | 山东省葡萄研究院 | A kind of production technology for preparing the high aldehydes matter claret of low-sulfur |
| CN108913410A (en) * | 2018-07-10 | 2018-11-30 | 贵州思南金竹商贸有限责任公司 | A kind of preparation of wine |
| CN112553023A (en) * | 2020-12-22 | 2021-03-26 | 广安博森农业发展有限公司 | Method for brewing fruit wine by mixing red grapes and blueberries |
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